I'll vouch for Lars' pizza. He was kind enough to share the recipe with me
last year and it is outstanding even in my hands!
Charlie
On Sat, Feb 5, 2011 at 2:04 PM, Nathan Wajsman <photo@xxxxxxxxxxxxxx> wrote:
> My favorite pizza is the one my friend Lars makes when he comes to visit.
> He makes the dough, and everyone puts whatever toppings s/he wants.
>
> I always thought, however, that pizza was invented in the US, by Italian
> immigrants but in the US.
>
> Cheers,
> Nathan
>
> Nathan Wajsman
> Alicante, Spain
> http://www.frozenlight.eu
> http://www.greatpix.eu
> http://www.nathanfoto.com
> PICTURE OF THE WEEK: http://www.fotocycle.dk/paws
> Blog: http://www.fotocycle.dk/blog
>
> YNWA
>
>
>
>
>
>
>
> On Feb 5, 2011, at 7:39 PM, Ken Norton wrote:
>
> >> BTW, AFAIK, the Italians refer to Chicago style pizza as we would refer
> to the food at fairs in the Midwest and South. The most flattering comment
> I ever heard was from some chef who politely referred to it as "focaccia".
> >
> > Actually, that's probably pretty close to accurate.
> >
> > However, a Pizzeria Uno pizza served inside the original store is
> > unlike anything else in the world.
> >
> > OK, OK, I can't resist this topic...
> >
> > My #1 favorite pizza in the world is Mama Mia's Pizza in Mackinaw
> > City, Michigan. Upstairs is the bridge-builder's museum which you can
> > go through (and watch the film) while your pizza is cooking. It's a
> > cross between NYC and Chicago style pizza. Really, it's a best of both
> > worlds Pizza.
> >
> > My #2 favorite pizza is at the above mentioned Pizzeria Uno in
> > Chicago. It MUST be in the original red-brick building, though. It's
> > the oven and the years of embedded odors which make it different.
> >
> > I don't know if it's a firm #3 or just at this point in the list there
> > are so many wonderful pizzas to choose from, but a Veggie pizza from
> > "Big John's" in Whitehall, Michigan is the way to go. It's much closer
> > to a NYC pizza, but without the acidic pizza sauce. It is almost
> > identical to Tower of Pizza in Quincy, Illinois.
> >
> > Here in Iowa, Pagliai's Pizza has an awesome Margherita Pesto Pizza...
> >
> > Throughout my global travels I've had some mighty good pizzas, but
> > I've noticed that in almost every case, the best ones are served in
> > restaurants with certain types of odors. An Uno pizza, for example,
> > tastes totally different in all the other stores, and the frozen
> > bake-at-home kind taste even different yet. I believe the primary
> > difference has to do with the type of oil used in combination with the
> > type of pan as well as what the walls are made of. It seems that wood
> > paneled walls seem to capture odors and enhance them in some
> > way--probably not unlike whiskeys in oak barrels.
> >
> > AG
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