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tower912

Inspired by the discussion of Italian Roast beef in the DePaul pregaming thread, (definitely worth a try, IMO) what are some unusual pizza combinations you have loved/hated?

Chili dog pizza for me. I had to be talked into it the first time.  Now it is a go to if I find a like minded person.

Luke 6:45   ...A good man produces goodness from the good in his heart; an evil man produces evil out of his store of evil.   Each man speaks from his heart's abundance...

It is better to be fearless and cheerful than cheerless and fearful.

Hards Alumni

Quote from: tower912 on January 10, 2025, 10:36:01 AMInspired by the discussion of Italian Roast beef in the DePaul pregaming thread, (definitely worth a try, IMO) what are some unusual pizza combinations you have loved/hated?

Chili dog pizza for me. I had to be talked into it the first time.  Now it is a go to if I find a like minded person.



Last weekend my wife got a 'hot crab' pizza.

That's gonna be a no for me dawg.

Mine had pepperoni, banana peppers, jalapenos, and hot honey.   Deeeeeeeeeeeeeeeeeelicious.

MU82

Not sure how odd it is, but when we'd order from the thin-crust pizza place that used to be within walking distance of our Chicago house, we'd get sausage and giardiniera. Added nice flavor, spice and crunch.

You know what ... I think I'll buy a jar of giardiniera and put some on the next Screamin' Sicilian I make!
"It's not how white men fight." - Tucker Carlson

"Guard against the impostures of pretended patriotism." - George Washington

"In a time of deceit, telling the truth is a revolutionary act." - George Orwell

tower912

I had a crayfish pizza at a brewpub in the Frech quarter in 1998, just to say I had done it.  It tasted OK.

The hours of midnight to 3 am that night were most non-triumphant.
Luke 6:45   ...A good man produces goodness from the good in his heart; an evil man produces evil out of his store of evil.   Each man speaks from his heart's abundance...

It is better to be fearless and cheerful than cheerless and fearful.

MUfan12

#4
Love this topic. Since we got an Ooni pizza oven during COVID, making pizza has been my way to experiment with recipes, since I have two little picky mouths to feed on a regular basis. If I make them a Mac and Cheese one ala Ian's, they're content as hell and I can have some fun.

A few that I made last summer-

Spam and kimchi pizza was a hit. Base was a drizzle of sriracha mayo and the Bachan's Japanese BBQ sauce, mozz, hot kimchi, diced Spam that was browned ahead of time. Finished with more spicy mayo and Bachan's, garnished with green onion and sesame seeds.

Peruvian style chicken with red onion and roasted garlic that was finished with green sauce. That was solid.

Tried to copy the the Rosa from Chris Bianco after watching the Chef's Table episode about him. Shaved red onion, parm reggiano, rosemary, and pistachios. Loved that one, but would go easier on the onion next time.

Another oddball one I've seen, and would like to make, is a birria pie that you could dip in the consomme. But that one would take more prep time.

CreightonWarrior

There's a pizza place by me that runs monthly specials. A couple of my favorites are the reuben pizza and the oktoberfest pizzas.

Someone mentioned above and I wouldn't call it odd but I'm obsessed with hot honey on a pepperoni pizza right now.

wadesworld

Quote from: Hards Alumni on January 10, 2025, 10:37:50 AMLast weekend my wife got a 'hot crab' pizza.

That's gonna be a no for me dawg.

Mine had pepperoni, banana peppers, jalapenos, and hot honey.  Deeeeeeeeeeeeeeeeeelicious.

Your wife's sounds gross.  Yours sounds great.  Sounds similar to the diavolo pizza I got anytime it was on a menu while we were in Italy in July.

Billy Hoyle

I had "summer" pizza with ricotta, peaches and balsamic vinegar on it and it was quite tasty.

I don't know if these qualified as "odd" but a couple of slice shops in NYC would serve lasagna and baked ziti slices, which were excellent.
"Kevin thinks 'mother' is half a word." - Mike Deane

forgetful

Breakfast pizza. Pastry style crust, hollandaise sauce, breakfast sausage, crispy bacon (or prusciutto), and eggs (I like adding a couple sunny side up eggs, but scrambled also works), cheese.

Hards Alumni

Quote from: Billy Hoyle on January 10, 2025, 11:48:49 AMI had "summer" pizza with ricotta, peaches and balsamic vinegar on it and it was quite tasty.

I don't know if these qualified as "odd" but a couple of slice shops in NYC would serve lasagna and baked ziti slices, which were excellent.

I've had a similar one that has wine poached figs, prosciutto, gorgonzola, arugula, toasted pepitas, drizzle of hot honey.

Whole milk mozzarella, vodka sauce, crab, blue potatoes, 'Nduja whipped ricotta, chilis, chives, Italian parsley, buttered bread crumbs

That is the description of the "Spicy Crab"

Billy Hoyle

Quote from: Hards Alumni on January 10, 2025, 12:09:48 PMI've had a similar one that has wine poached figs, prosciutto, gorgonzola, arugula, toasted pepitas, drizzle of hot honey.

Whole milk mozzarella, vodka sauce, crab, blue potatoes, 'Nduja whipped ricotta, chilis, chives, Italian parsley, buttered bread crumbs

That is the description of the "Spicy Crab"

That Spicy Crap sounds excellent to me.

We used to have a "pizza week" where placed made all kind of unique slices for only $3 each. Frito Pie was one of the best, along a meatloaf pizzas with meatloaf sauce, sliced meatballs, mashed potatoes, lemon zest and parsley.
"Kevin thinks 'mother' is half a word." - Mike Deane


Shaka Shart

Quote from: Hards Alumni on January 10, 2025, 12:09:48 PMI've had a similar one that has wine poached figs, prosciutto, gorgonzola, arugula, toasted pepitas, drizzle of hot honey.

Whole milk mozzarella, vodka sauce, crab, blue potatoes, 'Nduja whipped ricotta, chilis, chives, Italian parsley, buttered bread crumbs

That is the description of the "Spicy Crab"

First one, hell yeah give me that sweet and savory mash up all day (I admittedly like Hawaiian pizza).

Second one sounds a bit much for me.

I'm kinda over the hot honey trend personally though. It's everywhere.

I've had a Philly cheese steak pizza tbh at was surprisingly good but at a certain point I think I'd rather just get a Philly sandwich or a regular pizza.
" Ya gotta take the Scout board with a grain of salt. They fly off the handle too much. Besides you won't get banned over here for sayin', Crean farts in the bathtub." - 4everwarriors

Re: Who's Buzz in Memphis for?

February 17th, 2012

MU Fan in Connecticut


Galway Eagle

Milly's has some weird combos (and fantastic names!) and they usually work great

https://www.millyspizzachi.com/
He's the one
Who likes all our pretty songs
And he likes to sing along
And he likes to shoot his gun
But he knows not what it means

MU1in77

Sorry but none listed above are actually pizza. If you look up pizza in the dictionary it will have cheese, sausage (pepperoni), mushrooms and onions. Everything else is just junk on a crust.

JWags85

My wife loves a salad pie, which can be very good, but Ive not really seen it much outside of NYC.  Marinara does a great caesar pie.  There was a Greek salad pie we used to get when we lived near Lincoln Center, I forget the spot that had it, but it was pretty nice.

I don't know if it's "odd" but I f-ing love cheeseburger pizza.  Diced pickles and bacon really take it to the next level.

Also, sacrilegious to sushi purist or omakase chef...but a good sushi/tuna pizza from an upscale sushi/fusion spot absolutely slaps

Skatastrophy

Quote from: tower912 on January 10, 2025, 10:36:01 AMInspired by the discussion of Italian Roast beef in the DePaul pregaming thread, (definitely worth a try, IMO) what are some unusual pizza combinations you have loved/hated?

Chili dog pizza for me. I had to be talked into it the first time.  Now it is a go to if I find a like minded person.


Italian beef.

You've been temporarily banned from Luke's for your misstep.

JWags85

Quote from: Skatastrophy on January 10, 2025, 09:12:49 PMItalian beef.

You've been temporarily banned from Luke's for your misstep.

"Italian Roast Beef"...


#UnleashSean

Pineapple and Canadian bacon lovers can join rocket on the hammer.

MU Fan in Connecticut


Skatastrophy

Quote from: #UnleashSean on January 11, 2025, 12:15:30 AMPineapple and Canadian bacon lovers can join rocket on the hammer.
Pepperoni, jalapenos, pineapple.

Sweet, savory, spicy. Pineapple on top to caramelize the available sugars. *Chef's kiss*

tower912

Sausage, mushroom, pineapple.  Don't like it?  More for me.
Luke 6:45   ...A good man produces goodness from the good in his heart; an evil man produces evil out of his store of evil.   Each man speaks from his heart's abundance...

It is better to be fearless and cheerful than cheerless and fearful.

Jay Bee

Quote from: Skatastrophy on January 11, 2025, 08:39:42 AMPepperoni, jalapenos, pineapple.

Sweet, savory, spicy. Pineapple on top to caramelize the available sugars. *Chef's kiss*

Definitely. Love the Kai pizza at Pau Hana in Savage, MN. Wood-fired pizzas:

red sauce, mozzarella, pepperoni, pickled jalapeno, Hawaiian chili pepper honey
add charred pineapple
Zero rings, but lotsa banners, Baldy.

TAMU, Knower of Ball

A place near my high school used to make chicken and saurkraut pizza.  I don't even love saurkraut like that but that slice was divine
Quote from: Goose on January 15, 2023, 08:43:46 PM
TAMU

I do know, Newsie is right on you knowing ball.


MUBurrow

Quote from: MUfan12 on January 10, 2025, 10:51:23 AMLove this topic. Since we got an Ooni pizza oven during COVID, making pizza has been my way to experiment with recipes...

Didn't want to derail earlier, but would you recommend an Ooni? What model do you have? I love making pizzas outside during the summer, but its a bit of a pain on the grill and so probably only do it 3-4x/summer right now.   If the Ooni rocks and makes the worst parts easier, I would probably double that.

MUfan12

Quote from: MUBurrow on January 13, 2025, 09:26:48 AMDidn't want to derail earlier, but would you recommend an Ooni? What model do you have? I love making pizzas outside during the summer, but its a bit of a pain on the grill and so probably only do it 3-4x/summer right now.   If the Ooni rocks and makes the worst parts easier, I would probably double that.

I have the Koda 16 which is the propane one. Setup is super easy. It's honestly one of the best purchases we've made. During the summer, Friday nights are pizza night. And usually once a month the neighbors and my daughter's friends come over, I'll make a bunch of pizzas and the adults will have drinks on our patio. It's become such a fun way to get people together.

One thing I caution everyone about is that it does take some getting used to. There are hotspots near the heat source (back left corner) and if you're not careful you'll scorch it. I've had a few blackened pies that were half edible.

If I'm doing a NY style pie, I usually shoot for 650 in the middle of the stone, and turn the heat down low so the toppings don't cook too fast. Those tend to take 8-10 minutes. A Neapolitan pie I usually get to 850-900 degrees, those are done in like 90 seconds.

If you do decide to take the plunge, shoot me a DM and I'll send over some links to the stuff I use that has helped.

wadesworld

Are people who make their own pizzas buying premade doughs and sauces, or making it all from scratch?  If doing premade stuff, what do you find to be the best doughs, sauces, and cheeses to use?

MUfan12

Quote from: wadesworld on January 13, 2025, 10:47:16 AMAre people who make their own pizzas buying premade doughs and sauces, or making it all from scratch?  If doing premade stuff, what do you find to be the best doughs, sauces, and cheeses to use?

I make dough and sauce from scratch. It's really not too difficult, and especially the sauce is just so much better. The problem with the premade doughs is they can be hard to work with, and usually I just give up and use a roller.

One thing I'd definitely recommend is getting a block of mozz and shredding it rather than buying the pre-shredded. Melts way better. If using fresh mozz, press it between two pieces of paper towel to help cut down on the moisture, or you'll have a runny pizza.

wadesworld

Quote from: MUfan12 on January 13, 2025, 10:57:00 AMI make dough and sauce from scratch. It's really not too difficult, and especially the sauce is just so much better. The problem with the premade doughs is they can be hard to work with, and usually I just give up and use a roller.

One thing I'd definitely recommend is getting a block of mozz and shredding it rather than buying the pre-shredded. Melts way better. If using fresh mozz, press it between two pieces of paper towel to help cut down on the moisture, or you'll have a runny pizza.

For sure on the cheese.  We've been using Trader Joe's premade dough and sauce, and they have a block of low moisture mozzarella that we've found is perfect for making pizza.

The sauce and dough are just fine to me, nothing special.  My wife loves the garlic & herb dough they have.  We don't have a pizza oven so just make it in a standard oven, and I have a hard time getting the dough just right.  The instructions say to set the dough out for 20 minutes and roll into a 20" diameter circle, then bake for 10-12 minutes at 350 degrees.  The dough is way underdone using those instructions, so we've put it in for 6-7 minutes without toppings on first, pulled it out, and put the toppings on and then do 12 minutes in the oven, or until the cheese is done.  The outer crust is then good, but it still seems underdone below the toppings.  Any extra time prior to putting the toppings on and it starts to get burnt on the outside, or sometimes bubbles.

Might have to look into a pizza oven.  We make it fairly often, so would probably be worth it.

Jay Bee

Wads the only pizza I see you making is a Lunchables one
Zero rings, but lotsa banners, Baldy.

21Jumpstreet

Quote from: Skatastrophy on January 11, 2025, 08:39:42 AMPepperoni, jalapenos, pineapple.

Sweet, savory, spicy. Pineapple on top to caramelize the available sugars. *Chef's kiss*

Underrated masterpiece, all the flavors

MU Fan in Connecticut

I don't think it's odd but several pizzerias in Connecticut offer a white pie of mashed potato, bacon & broccoli. It's delicious.

reinko

Quote from: wadesworld on January 13, 2025, 10:47:16 AMAre people who make their own pizzas buying premade doughs and sauces, or making it all from scratch?  If doing premade stuff, what do you find to be the best doughs, sauces, and cheeses to use?

Some local pizza shops will sell you dough

MU1in77

Quote from: MU Fan in Connecticut on January 13, 2025, 12:45:21 PMI don't think it's odd but several pizzerias in Connecticut offer a white pie of mashed potato, bacon & broccoli. It's delicious.
Mashed potatoes on pizza? Your killing me!

MU Fan in Connecticut

Quote from: MU1in77 on January 13, 2025, 03:24:57 PMMashed potatoes on pizza? Your killing me!

Thin crust New Haven style with ample char on the bottom.

Billy Hoyle

#36
Quote from: wadesworld on January 13, 2025, 11:20:49 AMFor sure on the cheese.  We've been using Trader Joe's premade dough and sauce, and they have a block of low moisture mozzarella that we've found is perfect for making pizza.

The sauce and dough are just fine to me, nothing special.  My wife loves the garlic & herb dough they have.  We don't have a pizza oven so just make it in a standard oven, and I have a hard time getting the dough just right.  The instructions say to set the dough out for 20 minutes and roll into a 20" diameter circle, then bake for 10-12 minutes at 350 degrees.  The dough is way underdone using those instructions, so we've put it in for 6-7 minutes without toppings on first, pulled it out, and put the toppings on and then do 12 minutes in the oven, or until the cheese is done.  The outer crust is then good, but it still seems underdone below the toppings.  Any extra time prior to putting the toppings on and it starts to get burnt on the outside, or sometimes bubbles.

Might have to look into a pizza oven.  We make it fairly often, so would probably be worth it.

I used to buy the TJ's premade dough to make calzones and it was excellent. Now my wife makes her own, using the cold rise method. It does take planning as the best way to do a cold rise takes 24 hours.

The best flour to use is high gluten. Unfortunately, that's how she learned she has a wheat allergy. She now uses a flour from Italy.

She also does a quick "pre-bake" by sprinkling a small amount of cheese on the dough and putting it in the oven until the cheese melts, then she puts the toppings on. It helps keep the dough from absorbing too much moisture from the toppings.

We don't have an Ooni or similar product. We have a Blackstone now and plan to use that once winter is over to see how pizzas turn out on it.
"Kevin thinks 'mother' is half a word." - Mike Deane

Hards Alumni

Quote from: reinko on January 13, 2025, 02:55:51 PMSome local pizza shops will sell you dough

Yep, in the Madison area, the best pizza place (Sal's) will sell you a ball for $5

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