How much do you pay for pizza?

[KQ]

If you all want to get serious about this I think we should be talking Flammkuchen. Love me a good Flammkuchen!

[stealurface831]

i've never seen everyone so engaged in something.

[GoldMember]

Canadian bacon != ham.

Yeah, kind of a regional name for ham, I guess. I agree but around here, it's overwhelmingly Canadian bacon. Probably because we're <100 miles from the border.

[GoldMember]

i've never seen everyone so engaged in something.

Hey! We're talking food, here!!

[rideit]

Oh, Damn, I went to college for a few semesters in Strasbourg, I loves me some flammekuchen!

[Ted Striker]

Yeah, kind of a regional name for ham, I guess. I agree but around here, it's overwhelmingly Canadian bacon. Probably because we're <100 miles from the border.

Same here in Bellingham. If you drive across the border, most places simply call it ham and pineapple.

[abraham]

Let them go on. This thread is like a lunch conversation at an old folks home.

You're looking for the upstate thread old man.


If I make pizza with pineapple I cut it small and salt it in a colander to reduce the moisture.

[GoldMember]

If you all want to get serious about this I think we should be talking Flammkuchen. Love me a good Flammkuchen!

Yes, great stuff. The pizza parlor I worked at used a thin cracker crust, similar to Flammkuchen. It's probably still my favorite kind of pizza skin. When done right, hard to beat.

[BmillsSkier]

Let them go on. This thread is like a lunch conversation at an old folks home.

“Forget it, he’s rolling” is applicable to at least one thread a week here.

It’s part of the charm.

[Ted Striker]

Now that we've moved on to crust... even though I'm from Chicago, I don't really like deep dish. Give me a nice thin New York style crust that isn't soggy every time.

[subtle plague]

Oh, Damn, I went to college for a few semesters in Strasbourg, I loves me some flammekuchen!

Dünnele is the similar variationfrom across the border. From a wood fire oven.

Interesting that the pizza prices in the US range from Swiss to Italian/southern German (which are surprisinglysimilar).
We have some really good pizza and Gelato here in Southern Germany since it's only 3 hours to Italy.

Coffee prices have been going through the roof over here because of hipsters and Swiss tourists. 4 bucks for a latte? That's 1.3 Euros in the ski base area lodge in the piemont.

Good pizza is 10-15 Euros I Switzerlandyou have places where you pay 30+chf for a magherita. Both prices are for a normal 32cm /12 inch pizza. Who can eat anything with a 16inch diameter?

And pineapple or chicken on a pizza? That's just gross.

Arugula, Parmigiano and Bresaola/or Parma Ham as toppings are the pinnacle of pizza making.

[Timberridge]

Anyone here ever had Lichtensteiner poopenkuchen?

[EWG]

I like meat on pizza, but in moderation. A pizza shouldn't look like a giant grease slick.

I mean, this statement is simply and completely wrong in every way. The more I think about it the more upset I'm getting.

[The AD]

I mean, this statement is simply and completely wrong in every way. The more I think about it the more upset I'm getting.

Calm down. Your arteries are probably clogged from eating that kind of pizza. You're liable to have a heart attack.

[abraham]

Cheese might just be a self contained grease slick storage medium.

[ötzi]

We seem to have gotten a little off track in this thread. How much do you people pay for these abominations you so blithely label "pizza" despite the fact that they clearly are not? Nothing, I hope and trust.

[rideit]

Anyone here ever had Lichtensteiner poopenkuchen?

At däs poopenhaüsen?

[XXX-er]

Now that we've moved on to crust... even though I'm from Chicago, I don't really like deep dish. Give me a nice thin New York style crust that isn't soggy every time.

thin crust proscutto/ spinach/ sundried tomato/ artichoke

Godamn it that's un-American

[dan_pdx]

$23 for an 18" margherita at the best pizzeria near me, $27 for pepperoni. They're priced about the same as the less good pizzeria a few streets over, but they sell out most days, which must be how the competition stays in business.

[k2skier112]

Canadian bacon != ham.

that's as wrong as saying pork chops and a pork shoulder are the same cut

[Core Shot]

Now that we've moved on to crust... even though I'm from Chicago, I don't really like deep dish. Give me a nice thin New York style crust that isn't soggy every time.

You shut your whore mouth.

Deep dish sausage. Yum.

And yes. Pizza has many varieties. There’s even room for frank Pepe clam pie.

[XXX-er]

I mean, this statement is simply and completely wrong in every way. The more I think about it the more upset I'm getting.

exactly there should be enough toppings that the crust is completley soaked

and so is the cardboard box in case you are still hungry

[Ski220]

$14.00 plus $1 per topping. And custom made to your specifications.
This past winter, best deal in Jackson.
Disclaimer - Jackson Hole Food Market is now Whole Foods so don't know if this is still applicable.
Want thin crust? thick crust? Burnt bubbles? Just ask.
Young spanish kid w/tattooed arms did me right.
Pie of choice - sausage, prosciutto, sweet peppers, onion & tomato. Light cheese
and thin crust done well until the crust bubbles start to burn.

Around here it's $18 for a plain. No bargain.

Deep dish is not pizza.

[Woodsy]

PIZZA - $9.95
TOPPINGS - $1.75 EACH
one size
Thin crust

Colony Grill Stamford, CT

Its good, ask around

[Ski220]

Colony sucks!

OK, that may be a bit harsh but too thin a crust.
Not my favorite.

Growing up it was John's or Mario's.

But none of it's as good these days as I remember.