The best pizza parlors in Your Town USA! (discussion)

[teaflower]

My mother's pizza is amazing, but maybe because she uses Boboli sauce. The same sauce they use in Lunchables pizzas.

God I love that stuff.

You know what is an unholy mix of toppings? Sweet onions and green peppers on a pizza. So good... so smelly... and so there in the morning! When we order pizza, we usually have leftovers, which become breakfast. But most kinds of pizza I get my brother eats. Except green pepper or onion. Never mind the two together on one slab of bread, sauce, and cheese.

[Shadow D. Darkman]

We get Pizza Hut here, since it's the only one where you can order online. We prefer Papa John's, though. Good pizza.

That's pretty much all I'm saying on this topic.

[placidchap]

I don't see anything unholy in that mix, Tea. 
Green peppers, spinach, red onions, green/black olives, mushrooms, hot peppers and chicken are where its at.

@ Chrono eric
DiGorno is called Delissio up here in Canada...

Here is why my wife's pizza is better than Digorno/Delissio

DiGiorno Rising Crust Pizza, Supreme Ingredients:
Wheat Row, Water, Shredded Low-Moisture Part-Skim Mozzarella Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Cooked Seasoned Pizza Topping (Pork, Water, Mechanically Separated Chicken, Textured Vegetable Protein [Soy Protein Concentrate, Caramel Color], Spices, Salt, Sugar, Sodium Phosphate, Paprika, Pork Flavor (Modified Corn Starch, Pork Fat, Natural Flavors, Pork Stock, Gelatin, Autolyzed Yeast Extract, Sodium Phosphate, Thiamine Hydrochloride, Sunflower Oil Propyl Gallate], Caramel Color, Spice Extractives, BHA, BHT, Citric Acid Cooked in Pork Fat or Beef Fat or Vegetable Oil), Tomato Paste, Pepperoni Made with Pork, Chicken and Beef (Pork Mechanically Separated Chicken, Beef, Salt, Contains 2% or Less of Pork Stock, Spices, Dextrose, Lactic Acid Starter Culture, Paprika Natural Smoke Flavor, Oleoresin Paprika, Sodium Ascorbate, Sodium Nitrite, Flavoring, BHA, BHT, Citric Acid), Green Bell Peppers, Red Bell Peppers, Sugar, Contains Less than 2% of Wheat Gluten, Onions, Black Olives, Vegetable Oil (Soybean Oil and/or Corn Oil), White Corn Meal Salt, Sodium Bicarbonate Yeast, Sodium Stearoyl Lactylate, Sodium Aluminum Phosphate, Datem, Spice, Garlic, Ascorbic Acid, Yellow Corn Meal.

Wife's ingredient list for a similarly topped pizza:
dough*: flour, yeast, water, salt, olive oil
toppings*: Sausage, Pepperoni, Red Peppers, Green Peppers, Onions, Black Olives, Mozzarella Cheese
*all organic

Not to say that I am not guilty of buying a Delissio when it is on sale for a third of the price, but it is no where near a quality product.

[Radical_Dreamer]

What does your wife use for sauce?

[placidchap]

Just tomato puree, I think.  I don't know the brand, but it comes in a long, thin glass container (as opposed to the Prego/Ragu/etc style container).  It doesn't come with any extras in it such as sugar, spices etc...just whatever is necessary for tomato puree...tomato paste and water I suppose.   Speaking of spices, she also usually puts on some "Herbes de Provence" or "Italian Seasoning" as well.  It's a shame that I am lactose intolerant....can't have it often.

[chrono eric]

Dijourno is called Delissio in Canada? My god...it sounds even more delicious. I didn't even think that was possible. And now that you've posted your wife's recipe I am craving pizza even more. What else is better up there in America's hat?

[Zephira]

Right now, I wish I lived in Atlanta. There's this pizza parlor there called Big Pie in the Sky http://bigpieinthesky.com/index.php?option=com_content&view=frontpage&Itemid=1. And their pizzas are HUGE. Go to their website and search for the Carnivore. That pizza would be heaven (and probably feed me for a week.)

[tripehound]

There's a local parlor by me that makes their pizza with a wonderful sauce that has a certain sweetness to it. Almost seems like it has sugar or some kind of syrup added to it. I keep meaning to ask one of the waiters what it is exactly, so I can either buy it or try making it myself. And I keep forgetting; eating it seems to take precedence to learning about it at that moment. 

[TriforceofEternity]

Guess I should change the thread to anywhere and sorry if this thread is weird but I am very curious as to other people's pizza places and that one in Atlanta looks realllllllll good.             
Thanks for contributing instead of condemming.   I know I am different but people shouldn't feel discriminated by it.




My least favorite place is pizza hut.    It actually tastes like cardboard with pizza sauce on it.       

 It's also like trying to eat this thread with tomato sauce added for flavor.      My dad never liked it but I thought he was just exaggerating but now I see why since I've been there recently.


My next favorite is Pizza Factory.          http://www.pizzafactory.com/  There use to be one in downtown Silverton but it went out of buisness the second year we lived here and is now "The Birdhouse" or something like that which is an ethenic resturant.

[Zaya]

My favorite one is actually inside a mall.
City: Fort Worth
State: Texas
Country: USA

Italia Express inside Ridgemar Mall's Food Court.
It's been around for years. The pizza slices are huge and good.
I always stop there to eat when I go to that mall.

[Shee]

I live in Los Angeles and all the local pizza joints around here are weak.  Still lookin' for an awesome pie and an awesome meaetball sub out here to no avail.  I still get something from Pizza hut or Domino's every now and again, but that it until I find a good local joint.

Sheeeeeeit, I even found good local joints in FL....maybe this is all because I had some awesome pies in NYC.  This is important stuff!!!

[Radical_Dreamer]

Rumor has it that there's still a Patty's in Santa Monica. I used to love that place, but the one near me closed down and I moved anyway. They make a damn good calzone. Let me know if you find it; it would be nice to get some of that the next time I'm down. If you want a more New York style pizza, there's Mulberry Street in Beverly Hills. I didn't go there often, but it's good stuff.

[Prince Janus]

 I live in Greater Saint Louis, so it goes without saying what I'll answer this with:   Imo's.

Pronounced "Emos",  Imo's pioneered the Saint Louis style Pizza (a flat pie cut into squares, the pepperoni buried with the tomato sauce and the whole thing then seasoned with an array of spices)

[Lord J Esq]

My favorite pizzeria is Pagliacci Pizza, a Seattle-area local chain. Since half the Compendium seems to live in or around Seattle, maybe it's worth mentioning that, tomorrow (Feb. 19), in commemoration of their 30th anniversary, Pagliacci's is rolling back its slice and fountain soda prices (at its Seattle parlors) to what they were in 1979:

Original - $0.85
Pepperoni - $0.95
Canadian Bacon & Pineapple - $0.95
AGOG Primo - $1.05
Fountain Soda - $0.60

And, starting tomorrow, the first 17-inch pizza you order anytime through Saint Patrick's Day, gets an automatic 30 percent price cut.

Damn, I've become a living Pagliacci's commercial. And human-medium commercials have already been done, so I can't even say that I'm being original. Oh well. At least I'm not a shill for The Other Leading Parlor.

[Zephira]

How long will those roll-back prices last? My D&D group orders Pagliacci's every Saturday, it'd suck if we missed the special by just a few days.