Originally Posted by
kipper
I prefer pizza reheated, unless I've been drinking heavily the previous night. Fried chicken is something that is good cold and also good hot.
Microwave, oven or (surprising to some) frying pan? Microwave is the worst - tough crust. If you have soggyish crust, I find putting the pan in the over while it's preheating and then putting the pizza on a hot pan, helps crisp it up. Frying pan works well to crisp the crust too - especially if it's cut Chicago tavern style (squares) and you just have a couple of slices. Deep dish needs to go in the oven. Tons (literally) of pizza experience here.
Originally Posted by
Jaimito Cartero
Speaking of pizza, growing up rather poor, pizza wasn’t something I got often. Usually just school lunch pizza, which in the 70’s wasn’t anything to write home about. I’m sure I got some pizza at Shakee’s maybe once a year.
One of my favorite uncles would invite me to his house on the weekend to use his kit computer that he built. Nothing more exciting than playing Trek in the later 70’s in basic for an almost teen.
One evening I’d stayed a bit longer than normal and we were all hungry. He went and picked up a large pizza, that even today still sticks in my mind. I’ve never been able to track the place in south Scottsdale down before. I wasn’t sure how it was spelled, Aurellio’s is what I thought. I was pretty sure it was a Chicago style pizza. Seems it was Aurelio’s, and was the first location outside of IL.
I just googled it, and found the correct spelling, and that a family involved in the AZ location has the Spinato’s chain. More than 40 years later, I can still remember that pizza. Maybe it was just the first really good pizza I ever had. I think I’ll try a pie when I get back to town.
I tell people on a 1-10 scale, almost all pizza starts at about a 5 and just gets better.
I remember my first Chicago style pizza too. I'm from Illinois, but not Chicago so I was not familiar. Alferno's on Rush. There was one on Broadway too. I thought I had died and gone to heaven.