Pizza

No Ney Never · Post by **No Ney Never** » Sun Mar 26, 2017 8:23 pm

What's your favourite?

Since they started using BBQ sauce base, Texas BBQ from Dominos has to be my favourite. A thin and crispy from asda is OK on the odd occasion.

Pstotto · Post by **Pstotto** » Sun Mar 26, 2017 8:26 pm

Pizza genius!

I like the deep-based one from Pizza Hut, pepperoni, peppers and olives.

HelloHiGoodbye · Post by **HelloHiGoodbye** » Sun Mar 26, 2017 8:44 pm

No pesto, no party.

bobinho · Post by **bobinho** » Sun Mar 26, 2017 9:01 pm

Pizza tonno from jonnypizza in sorrento.

World, and I really DO mean world class.

Herts Clarets · Post by **Herts Clarets** » Sun Mar 26, 2017 9:03 pm

The one i made Friday evening. Chorizo and green chilli.

Sidney1st · Post by **Sidney1st** » Sun Mar 26, 2017 9:03 pm

Dominos , Meateor.

ClaretEngineer · Post by **ClaretEngineer** » Sun Mar 26, 2017 9:05 pm

My wife makes amazing pizza.

Chicken on a pizza. A taste sensation.

Duffer_ · Post by **Duffer_** » Sun Mar 26, 2017 9:05 pm

bobinho wrote:Pizza tonno from jonnypizza in sorrento.

World, and I really DO mean world class.

You had me until you mentioned tuna.

UTC!

FactualFrank · Post by **FactualFrank** » Sun Mar 26, 2017 9:09 pm

Donna meat pizza. Splash a bit of mayo over it and you're sorted.

philh2004 · Post by **philh2004** » Sun Mar 26, 2017 9:18 pm

FactualFrank wrote:Donna meat pizza. Splash a bit of mayo over it and you're sorted.

Seconded!

titsoutforthelads · Post by **titsoutforthelads** » Sun Mar 26, 2017 9:27 pm

Calzone from Pizza Express for a £5 my favourite my favourite

Indecisive · Post by **Indecisive** » Sun Mar 26, 2017 9:34 pm

Not sure I like the sound of Donna's meat.

titsoutforthelads · Post by **titsoutforthelads** » Sun Mar 26, 2017 9:51 pm

Calzone for £5 from Pizza Express my favourite

IndigoLake · Post by **IndigoLake** » Sun Mar 26, 2017 9:52 pm

Love a calzone. As long as a pizza doesn't have pineapple on it then I'm usually pretty happy.

Spiral · Post by **Spiral** » Sun Mar 26, 2017 10:13 pm

You take one 1/4lb beef patty and grill it, and you take another one and do the exact same thing because this is how you make a pizza. Then you place a slice of cheese on top of one patty while it is still on the grill and wait a minute then you place the other patty on top of it and place another slice of cheese on top of the stack because this is how you make a pizza. You have already lightly toasted each inward side of a bun and and put a small amount of ketchup on one side because this is how you make a pizza. You take the steaming and charred stack of patties and place them on the bun and if you're feeling adventurous you sprinkle some finely diced raw onions on the top before covering with the top bun AND YOU DON'T **** ABOUT WITH ANY ****ING SALAD BECAUSE YOU'RE A HUMAN BEING AND NOT A ****ING RABBIT and then you enjoy eating your real favourite pizza, a double cheeseburger, because anyone who claims to preferring a pizza over a burger is untrustworthy and a liar. Hundreds of thousands of years of Human evolution has resulted in us all craving that exact savoury/fat/sweet combination found in the aforementioned pizza.

HatfieldClaret · Post by **HatfieldClaret** » Sun Mar 26, 2017 10:13 pm

Oh dear, it's chicken pineapple and chilli for me.

FactualFrank · Post by **FactualFrank** » Sun Mar 26, 2017 10:19 pm

Indecisive wrote:Not sure I like the sound of Donna's meat.

If you play your cards right you also get a bit of mayo.

Bop · Post by **Bop** » Sun Mar 26, 2017 10:24 pm

Years ago had a calzone in Switzerland with a fried egg in it. Insist on this now in any Italian restaurant. Pizza for kings.

Rodneyyouplonker · Post by **Rodneyyouplonker** » Sun Mar 26, 2017 11:07 pm

12 inch meat feast calzone from yummy yummy Italia, absolutely packed with meat and its that big I have it for my dinner next day.

MiltonKeynesClaret93 · Post by **MiltonKeynesClaret93** » Mon Mar 27, 2017 8:20 am

Domino's mighty meaty.
Sub the onions and mushrooms for bacon and pineapple.

Dyched · Post by **Dyched** » Mon Mar 27, 2017 8:45 am

Pineapple is the most amazing fruit in the world. But on a Pizza?

Would you put Strawberries on a Cheeseburger?

Nah. Its wrong

Each to their own though

CJW · Post by **CJW** » Mon Mar 27, 2017 9:02 am

Pizza used to be my favourite food (no fishy toppings though).
Then I had to go Gluten-free and it completely ruined them for me.
There is no such thing as an edible GF base.

cutsy123 · Post by **cutsy123** » Mon Mar 27, 2017 10:39 am

Favourite is a Hawaian - Love hot pineapple on a Pizza

Walton · Post by **Walton** » Mon Mar 27, 2017 10:45 am

I don't get people who rave over the big chains' pizzas, they're so expensive, and nowhere near as good as a good local place.

For me, Pizza Perfection in Nelson is top notch, and a recent trip to Number 10 in Colne was rewarded with a very good pizza. The passata was something else.

As thin a base as is possible, and anything but pineapple on top.

starting_11 · Post by **starting_11** » Mon Mar 27, 2017 11:04 am

Simple.

Pepperoni, thinnest crust you can find.

*Furthermore, why don't UK supermarkets sell pizza pepperoni - Thicker slices that are small enough to get in your mouth at once.

All you can ever find is 3" diamater ones which are so thin, they turn to a crisp when cooked for more than 3 minutes!

Does anyone know where you can find some?

Rick_Muller · Post by **Rick_Muller** » Mon Mar 27, 2017 11:36 am

found this...

http://www.thebestpageintheuniverse.net ... =pepperoni" onclick="window.open(this.href);return false;

RVclaret · Post by **RVclaret** » Mon Mar 27, 2017 12:06 pm

Margarita in Naples. Beautiful.

ClaretEngineer · Post by **ClaretEngineer** » Mon Mar 27, 2017 12:21 pm

starting_11 wrote:Simple.

Pepperoni, thinnest crust you can find.

*Furthermore, why don't UK supermarkets sell pizza pepperoni - Thicker slices that are small enough to get in your mouth at once.

All you can ever find is 3" diamater ones which are so thin, they turn to a crisp when cooked for more than 3 minutes!

Does anyone know where you can find some?

Aldi have something like what you're after. It comes wrapped (as a length of sausage) in a traditional net like thing and is about 1.5" in diameter, so you can cut it as you like it.

I use it in all my pasta sauces and on pizzas.

Herts Clarets · Post by **Herts Clarets** » Mon Mar 27, 2017 12:21 pm

starting_11 wrote:Simple.

Pepperoni, thinnest crust you can find.

*Furthermore, why don't UK supermarkets sell pizza pepperoni - Thicker slices that are small enough to get in your mouth at once.

All you can ever find is 3" diamater ones which are so thin, they turn to a crisp when cooked for more than 3 minutes!

Does anyone know where you can find some?

Asda Pepperoni is about 1"in diameter and a bit thicker cut.

FactualFrank · Post by **FactualFrank** » Mon Mar 27, 2017 12:39 pm

Does anybody use Justeat? Around my area, they even deliver alcohol - a pizza and 4 cans of lager can be at your door within the hour.

Diggs291212 · Post by **Diggs291212** » Mon Mar 27, 2017 12:56 pm

Went to a place called Rudy's in the northern quarter, best pizza I have ever had.
Cant book, just turn up put your name down and go to the Seven Bothers bar across the way for an hour.

FactualFrank · Post by **FactualFrank** » Mon Mar 27, 2017 1:06 pm

I ordered from Dominos a few years ago and they couldn't get their head around why it was pointless measuring their pizzas by how many slices it had.

They told me that the largest pizzas were 8 slices and medium was 6. I said, "But what use is that - it depends on how big the slices are". You can have a pizza the size of the Millennium Wheel, but saying how many slices it has, means naff all. While a pizza the size of a beer mat could have more slices.

Not sure if they still do it or whether they've seen sense and give the measurement in inches; not slices.

MiltonKeynesClaret93 · Post by **MiltonKeynesClaret93** » Mon Mar 27, 2017 3:10 pm

They do inches and slices now I think.
A large is supposedly 13.5''

bfccrazy · Post by **bfccrazy** » Mon Mar 27, 2017 4:11 pm

MiltonKeynesClaret93 wrote: A large is supposedly 13.5''

It's nice to know I'm a large then.....

ClaretEngineer · Post by **ClaretEngineer** » Mon Mar 27, 2017 4:32 pm

bfccrazy wrote:It's nice to know I'm a large then.....

Statements like that could turn a man...

Mattster · Post by **Mattster** » Mon Mar 27, 2017 5:31 pm

Enzo's.

Close the thread.

Sutton-Claret · Post by **Sutton-Claret** » Mon Mar 27, 2017 5:47 pm

Always ended Friday night and start Saturday night with a Ham, Onion, Pineapple + extra Pineapple from Jo Jo's in Waterfoot. Anybody know if its still going??

dermotdermot · Post by **dermotdermot** » Mon Mar 27, 2017 6:25 pm

You won't get a better pizza than this. Completely homemade. My wife makes the base from scratch; yeast, flour, etc. Topping consists of ham, chorizo, anchovies, kalamata olives, pitted green olives, capers, chestnut mushrooms, red, green and yellow peppers, all on a tomato, garlic and onion base. Obviously finished off with heaps of cheese.

Vintage Claret · Post by **Vintage Claret** » Mon Mar 27, 2017 7:08 pm

Carlos extra thin and crispy spinach & ricotta from Aldi.

Always use one of those 'magic pizza' things (as seen on Dragons Den) to cook frozen pizza to perfection, best quid you'll ever spend at Poundland

cricketfieldclarets · Post by **cricketfieldclarets** » Mon Mar 27, 2017 10:01 pm

Mattster wrote:Enzo's.

Close the thread.

I dont get the enzos fascination. Average pizzas and rude staff. That along sith the fact they dont deliver im surprised theyre still in business.

The big chain ones are terrible. Thought id give papa johns a whirl last week. Figured that being next door to a competitor they should be good. Awful.

Homemade is by far the best if you want one round here. None of the takeaways do anything other than average pizzas.

Best place in the world is grimaldis in new york but its a bit far for a good pizza

Bin Ont Turf · Post by **Bin Ont Turf** » Tue Mar 28, 2017 12:28 am

Not that I eat pizza often, but I have to agree 100% with this..........

Walton wrote:I don't get people who rave over the big chains' pizzas, they're so expensive, and nowhere near as good as a good local place.

For me, Pizza Perfection in Nelson is top notch

The owner of Pizza Perfection is a Preston fan and we used to have some fun if Burnley had won and Preston had lost (or vice versa). "Burnley rubbish!"

. Funny thing is he has an ornament of a chap with a pizza shovel (paddle or whatever they're called) and there's Claret (ish) and Blue colouring on it.

He used to have Follies, which just happened to be the best Kebab shop in the world at the time, so he must be doing something right.

Pizza Perfection - 9" Hot and Spicy.

CharlieinNewMexico · Post by **CharlieinNewMexico** » Tue Mar 28, 2017 4:58 am

Barbecue Sauce, Chicken, Bacon, Red Onion, Pineapple, Jalapenos, Mandarins.
Thin Crust.
Done.

Hot , sweet, spicy, tangy, everything you could ever want.

MACCA · Post by **MACCA** » Tue Mar 28, 2017 8:48 am

cricketfieldclarets wrote:I dont get the enzos fascination. Average pizzas

Fully agree. All my mates rave about it, possibly because they all still live near or around the area.

I don't want to slag it off as it's a family run business, but in my personal experience and opinion. I've had better quality pizza a lot cheaper elsewhere, even delivered to my door should I of had a beer.
( not recently though, not had a good pizza for ages, anyone any suggestions? )
The toppings seem to have gone bland, tasteless and processed with most of them not actually what's described on the menu.

The chips are the best bit from the shop that I've experienced, which isn't usually a good thing for a pizzeria.

I've not tried the pasta dishes, but they are meant to be good.

Falcon · Post by **Falcon** » Tue Mar 28, 2017 8:54 am

Big chains can bugger off.

Pizza Hut delivered pizza was awful, Papa Johns took about 2 hours to come, Dominos best of the bunch but not amazing.

My go to is Pronto's 18 inch meat feast - I haven't finished a full one once, with a personal best of 10 out of the available 12 slices. This means there's always some to reheat for a hungover breakfast tomorrow.

Sutton-Claret · Post by **Sutton-Claret** » Tue Mar 28, 2017 9:23 am

Just come back from skiing in France - one day we skied over the border into Italy and found a restaurant on the slopes making fresh Pizzas. Must be one of the best moments I've had in a long time - sitting in a deck chair on a sunny day in the Italian Alps eating delicious fresh Pizza and drinking a litre of Stella.

Darthlaw · Post by **Darthlaw** » Tue Mar 28, 2017 9:34 am

Toni's in Great Harwood used to be my favourite when I lived in Whalley.

Bad tempered chef who would shut the shop once he ran out of bases he had made earlier in the day made it an 'experience'. His special which had salami, ham, pancetta, peach, peppers, onion & mushroom was to die for. Perfect mixture of sweet and salty.

Pretty sure he's handed it to his brother now, so they no longer offer this pizza anymore.

AndrewJB · Post by **AndrewJB** » Tue Mar 28, 2017 10:36 am

The best cheese I've found for making pizza (in the UK) is a Turkish-made Kashkaval, which is full fat, and a light yellow. This forms a hardened grilled crust with molten loveliness underneath. For me a slice should remain connected to the whole by strings when lifted from the plate.

When making the dough (using a breadmaker for the hard graft), I use olive oil rather than butter.

The sauce should be made several days in advance, and spend more than an hour simmering in the pot. I sweat onions and garlic in olive oil for half an hour before adding the plum tomatoes, and then a hand blender to make the lot smooth. If you want a chunky sauce you could be clever in the way you use the blender, or just add a tin or two of chopped tomatoes to what you've already blended. I throw in an (pre-mixed) herb concoction of oregano, thyme, basil, and rosemary (in equal amounts), with (smaller quantities) mint and parsley. It cooks for so long all of this pretty much melts into the sauce, so you won't see many green dots but the flavour is there.

Pizzas originated as an end of the week meal using up left overs - toppings could be anything at all - but there is room for debate over what is best on top of or underneath the cheese. Mushrooms, garlic, ground meat and pepperoni for example always go underneath the cheese on mine. Pineapple, peppers, egg and seafood always on top. Most pizza chains use very cheap ingredients - so even if you buy ready-sliced ham from a supermarket you're already several rungs up the ladder from the place down the street. They call that cubed rubbery stuff 'chicken' but just a few scraps of leftovers from your Sunday roast will taste so much nicer. Making it yourself opens you up to ingredients that you might not find on a takeaway menu - smoked salmon, capers, artichoke hearts, and red peppers is nice together.

The oven (fan assisted if you have that feature), should be as hot and dry as possible (assuming like me you don't have a wood fired stove). If you put a small brick in the bottom of a regular oven it can help keep the moisture to a minimum. Five minutes or so is generally enough time, but lift up the pizza a little to check the base is cooked underneath.

Following the above you could make very good quality pizzas for a fraction of the cost of a take away.

cricketfieldclarets · Post by **cricketfieldclarets** » Tue Mar 28, 2017 11:33 am

Spot on. Oh and enzos cheese have never stuck to the pizza. Just falls off with all the topping.

Although macca is right their chips are great.

MACCA · Post by **MACCA** » Tue Mar 28, 2017 11:40 am

cricketfieldclarets wrote:Spot on. Oh and enzos cheese have never stuck to the pizza. Just falls off with all the topping.

Although macca is right their chips are great.

You must have ordered the shirt stainer or chin burner pizza then like me. As my last 2 "pizzas" have ended up being Base and tomato puree then eating the toppings ( underings ) at the end.

Never put wafer thin ham on the bottom as it drags the rest of the topping off after your first bite.

Oh and sharpen the cutter, I don't like a 12" to come in 2 slices only!

cricketfieldclarets · Post by **cricketfieldclarets** » Tue Mar 28, 2017 11:44 am

Yep exactly same. Probably doesnt help that they throw it at you when you pay.

The pastas not too bad but havent been for a few years now.

People go there because they think its good pizza just because they are italian(ish).
To be honest most italian places are overrated in my experience. Best round here by a mile is zios in barrowford.