What's your favorite brand of pizza?

A little italian bakery down the street. They sell pastries , stuffed bread piza and couple other thing. Mostly desert pastries though.

Sounds great

Wild Mikes 2lb Supreme Pizza

Well that's not pizza...you mean: What kind of frozen crap to you eat when you don't feel like really cooking...

That works too I guess

Yea , pizza is the best. Bit the talked me into a blt pizza and it was as weird as it sounds.

Regular pizza with tomato slices and bacon. Then cook. Then add lettuce and mayo.


Absolutely bizarre. I go for the buffalo chicken pizza , white pizza and good op goto green peppers and pepperoni

Chicago Deep Dish, for the win

In Lafayette La the best pizza I've had is from a little joint called BJ's pizza. Now if it's a national brand then Papa Johns.

papa johns

I hate pizza.

if you are talking about frozen I get the individual small Red Baron deep dish pizzas and add stuff to it extra cheese tomatoes whatever I have. It helps in the summer because they fit in the toaster oven and don't want the big oven heating the house up in 90 plus degree weather.

I stopped getting takeout/delivery when the covid crap started so they have gotten me through so far when I wanted pizza. At first was afraid of covid or as now afraid black people spitting in it or worse.

I don't know when I will ever again get fast food, takeout from restaurant etc

You haven't had pizza until you've had Campisi's

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The original store was owned by the Campisi Brothers....real deal mobsters!

Imos

Little Caesars. But I'm a bread kinda guy I love bread. They have the perfect bread to toppings ratio for me personally.


13

Home made.

From scratch.

Never buy it. Either we get it from a local mom and pop Italian place or make our own. Frozen pizza is disgusting. How can anyone eat it?

Blaze Pizza...build your own, as many ingredients as you want, built in front of you cafeteria style and baked in less than three minutes. Excellent value and tailored exactly to your taste.

nothing since the 80s

because in the 90s they all changed to the micro thin sliced toppings

they all went from 1/8" thick to 1/128" thick slices

Overnight dough using this recipe:




I make my sauce different though

Then drizzle on some Balsamic glaze at the end on top the basil and fresh mozzarella (NOT THE BAGGED GARBAGE WITH SAWDUST IN IT)

Bullshittiana Trefallini

Genos or Lou's? I love both, but Lou Malnati's is the go to!



Aurelio's is my fav ( orig in Homewood, IL)


best thin crust in Chicagoland! many many locations now