Jaz avalley
Station cat
I think the pizza is just a fashion, some of the names may actualy relate to a difference, but they also use those names to encourage people to try more.Which at Uno's called Chicago Style... A knock off of Sicilian.
Here in the UK the flavours seem to change, maybe seasonal, but sone flavours like the bbq toppings etc come and go, I think people get bored so they are offered less often so people snag them while they can.
We ted to have
thick spongy base
a more normal slightly crunchier thinner but a basic thickness, denser, this base also tends to be the one that comes rolled at the edges with a roll of like cheese string
then there is a popular thinner base, more crunchy and likely far less calories
tomato and then mozzarella are popular, meat
Now when I was at college…coughs…40 years ago…..there was a bakery run by an Italian family
their pizza was to die for, I had one sone 30 years later still way better than the usual offerings but not as great as my nemory, plus they no longer did sone of their Italian / Sicilian offerings.
I had use to buy telephone wires, this was a tasty rice paella style rice wrapped around either
1. Pure cheese hence the telephone wires because as you pulled it apart the cheese stretched….yummy
2. Or a bolognaise thick with minced beef
3. Or a combo with the sauce and sone cheese BUT pulling it apart to okay with the cheese could result in spilling the bolognaise style sauce….shock horror …licks it off any surface it falls on…well okay ..within reason!
There also did something wonderful with a boiled egg, but my memory can’t remember the full enchilada but it was well worth it.
They also did the folded pizza,calazone
When I visited London a pizza house did that too before it became popular.
I have a recipe for the telephone wires, if anybody is interested I can throw it up, it is totally worth the effort, I prefer a gutsy Chicken stock base for the
Nowadays. Have tried Keto pizza, the cauliflower base is um well put politely lacking i over egg the topping to compensate
i have bought phasylis husk as I understand this makes a decent bread substitute when I get around to it,if I remember to photograph it I will show you the results. I go heavy on the herbs and garlic and usually go with a duper meat choice bacon definitely. In the list
slightly overcooked, but I ate the crispy bits all the same, both were cauliflower, cooked the same time hence both over cooked oops, now what I need to do is make homemade sausages again..but I need a wheat replacement…ho hum. The cauliflower type is cauliflower and a LoT of mozzerella, nice cold, but easy to re warm…if it last that long.
