I'm going to say Papa John's. I stumbled upon this chain in the Southern part of the US and have to say that this "pizza" is nothing more than a greasy, sloppy, mushy mess.

To get drunk enough for this to be true, I would be in the toilet for the entire time. ;)

I agree. But I have seen corn pizza described as "American Style" in Germany and Switzerland. They seem to be confused :rolleyes:

Toss another 'Cici's log' on the fire. Almost inedible.

Costco pizza (but the price is right.)

$5.00 Pizza on Friday's at Safeway (ditto.) (The $5.00 is for a plain cheese pizza, add a dollar for pepperoni and another dollar for the works.)

Maybe we need another thread - best pizza bargains!

Ok, so I have a question about Pizza Hut...

Does every PH pour about a quarter inch of oil in the bottom of the pan before adding the dough and 'baking' (it's almost like they're trying to fry the dough but I think it just ends up an oily, greasy, inedible crust)?

Edited to add:
Frozen pizza is what I would consider a completely different food group... like the difference between plastic wrapped cheese slices and a block of 'real' cheese

Uno's...especially the original in downtown Chicago....BLECH!

-W

After 10 years in STL I can finally sort of tolerate "STL style" pizza, but I concur with the above description. It's basically very nasty. One friend (a PHL native) described it as "Cheez Whiz on a matzoh." Don't even get me started on "toasted" ravioli... :rolleyes:

Thankfully, I'm in NYC frequently enough that I can get my real pizza fix satisfied. ^

here in Chicago, Dominick's (Safeway) food stores serves up some very crappy cheap pizza. A cheap friend of mine recently served this at his party. When pizza goes uneaten at a drinkfest of a party, that is a clear indication that the pizza is terrible!!!!

and this is the reason that the chains live on, people are too lazy to try new places or they go for a "bargain" pizza and SETTLE for mediocrity.

Really, if one can't afford a good pizza perhaps one is living beyond their means.

By going to the chains, you've help kill off the independents and any hope for a superior truly worthwhile product.

--

OK, with that remark you have lost all credibility. How are we ever to believe anything you say in any post from this point forward? :td: ;)

Seriously, however, for almost anyone who really enjoys pizza, the downtown Uno's is toward the top of their lists (at least for deep dish pizza) and the Uno's chain is what people dislike!

You sir, have not even begun to capture the terror and moral horror that this obscene food like product creates in my mind. I mentioned this offal on the thread about good pizza. It is actually not all pizza in St. Louis. It is the best selling chain there. But some other places apparently copy this "style" of flat, carbohydrate based, petrochemical cheese substitute covered, grease storage device. As a result I never order pizza in the town. I would rather eat dried cow patties; they are afterall, mostly grass. In fact that stuff alone is reason to route for the Tigers.

That is similar to my opinion of Cottage Inn pizza around here. The original restaurant in Ann Arbor has really good pizza, but the outlets around metro Detroit don't even come close to the original!

Yea, in the 70s the one in A2 was pretty good. I didnt know they went chain. Sometime back then my girlfriend, now wife, and I were having a very late dinner on a Saturday night at the Brown Jug. Neil Young walked in and picked up a pizza he must have called in. ;)

Hard to beat Pizza Hut, although I'm sure it can be done. Pizzas made on English Muffins and the like come to mind.

Pizza Hut and Dominos are manna from heaven compared to St. Louis Style Pizza.