Too much dough, pepperoni on the edges, under the cheese and on top and extra cheese. Just overall too much. It was a successful attempt. From grabbing the flour to out of the oven in 90 minutes.

Cost per person $2.20

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[–] 94 points 1 week ago (16 children)

As a Chicagoan, I have strong opinions on pizza and now you're gonna hear 'em:

Looks delicious. All styles of pizza are awesome. The world is big enough for all of them.

Thank you for your time.

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  • [–] 41 points 1 week ago (6 children)
  • [–] 16 points 1 week ago (3 children)

    Yeah, I wish more people knew about detroit style, I love the crispy crust, but I'm not starting any fights over NY or Chicago pizzas. Pizza is pizza and bad pizza is better than no pizza.

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  • [–] 10 points 1 week ago (1 child)

    NY is so elitist about pizza that it polarizes the conversation into "NY style vs the rest" which is just disingenuous. There are great regional pizza variations all over. Except Altoona.

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  • [–] 11 points 1 week ago

    Except Altoona.

    googles

    From wikipedia:

    The definitive characteristics of Altoona-style pizza are a Sicilian-style pizza dough, tomato sauce, sliced green bell pepper, salami, a topping of American cheese and pizzas cut into squares instead of wedges

    Yeah that american cheese bit is really killing it.

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  • Detroit pan pizza is the easiest type of pizza to make really well in a regular home oven, too. There are so many styles that rely on a oven thats way hotter than a home oven and/or confident ability to handle thin, high hydration dough.

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