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(Buzzfeed)   Is Chicago-style pizza the manliest pizza, or is it just overcompensating for something? Get out your popcorn, because the gauntlet is down   (buzzfeed.com) divider line 47
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6460 clicks; posted to Main » on 04 May 2013 at 6:55 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest


Archived thread
2013-05-04 03:19:03 PM
10 votes:
Pizza:
1) new york style - thin, cut in wedges, yummy
2) detroit pan - thickish - squares - yummy
3) chicago thin - thicker than NYS - cut in 2"x2" squares - yummy
4) chicago thick - connies/unos style - thick and dough - yummy
5) chicago thick - lou malnati style - thick and solid (butter crusty) - yummy
6) chicago stuffed - cheese pie with sauce on top - yummy
7) other variants

tada
guess what
NO one in the universe cares what you think of something that you dont like.
I love all pizza. They have their place.
2013-05-04 03:23:58 PM
8 votes:
Detroit style FTW!
www.michigan.org
2013-05-04 03:13:56 PM
4 votes:

eraser8: How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.


Because this is the internet, what else are we going to do?
2013-05-04 03:06:46 PM
4 votes:
How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.
2013-05-04 07:31:10 PM
3 votes:
25.media.tumblr.com
2013-05-04 03:24:39 PM
3 votes:
Chicago pizza is lasagna with bread. Just call it lasagna with bread.
2013-05-04 03:18:11 PM
3 votes:

Metalupis: eraser8: How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.

Because this is the internet, what else are we going to do?


Um, masturbate?

Anyhoo, while I don't see the point of arguing one way or another about things like pizza styles, I admit to being endlessly fascinated by the people who do argue about things like pizza styles.

I just wanna open their skulls, scoop out their brains and examine them.
2013-05-04 09:08:14 PM
2 votes:
All varieties of pizza are good, but being from the Chicago area, I'm partial to the styes most common around here. Call it whatever you'd like, but when I make it, I call it delicious.

thin crust
i236.photobucket.com

stuffed spinach
i236.photobucket.com

deep dish
i236.photobucket.com
2013-05-04 07:51:18 PM
2 votes:

odinsposse: the_rhino: Chicago pizza is disgusting. Just call it a casserole.

A casserole in a crust is a pie. I.E. Pot pie, Shepard's pie, and pizza pie.

As usual the thing that all Chicago style critics have in common is their horrendous ignorance.


You did not just call someone out for ignorance and suggest Shepherd's Pie has crust in the same breath.
2013-05-04 07:09:34 PM
2 votes:
forums.firefallthegame.com
2013-05-04 03:28:04 PM
2 votes:

namatad: Pizza:
1) new york style - thin, cut in wedges, yummy
2) detroit pan - thickish - squares - yummy
3) chicago thin - thicker than NYS - cut in 2"x2" squares - yummy
4) chicago thick - connies/unos style - thick and dough - yummy
5) chicago thick - lou malnati style - thick and solid (butter crusty) - yummy
6) chicago stuffed - cheese pie with sauce on top - yummy
7) other variants

tada
guess what
NO one in the universe cares what you think of something that you dont like.
I love all pizza. They have their place.


[smartest]
2013-05-04 01:59:54 PM
2 votes:
3. BECAUSE IT'S THICK AND DEEP.


Yeah, so's my cock. Why don't you eat that!

This culinary abomination is NOT pizza. It's a bread-bowl, people. Get it right!
2013-05-04 01:58:09 PM
2 votes:
I do not care for Chicago style pizza. I prefer New York style.
2013-05-05 05:47:14 PM
1 votes:
Best Pizza's by Region:

1. Naples
2. Rome (outside the tourist areas)
3. Milan
4-100 any other Italian city
100-1000 any Pizzeria anywhere in world with a good native Italian (not Italian-American) cook.
1000 Turkish Pizza

Only then maybe you could start talking about the abominations drowned in fake artificial cheese that you call Pizza in the U.S. The discussion about the difference between New York and Chicago pizza then become trivial, since in the grand scale of things they both suck.

/The only decent pizza I have had in the U.S. was in California.
2013-05-05 01:16:22 PM
1 votes:
Having been born and raised in the Chicago area, I was still amazed to find out a short while ago (in the last month) that there are TWO Chicago style pizza - deep dish and thin crust. Where the thin differs from a New York style is that NY style is still doughy and you can fold it. Chicago style crust is baked to where it's the consistency of a cracker. Which ever way you like it THIN RULES!!! If I want to fill up on bread, I'll go to Olive Garden.
2013-05-04 09:27:15 PM
1 votes:
i1358.photobucket.com

/Haters gonna hate
2013-05-04 08:41:32 PM
1 votes:
 Pizza is like sex: when it's great, it's great, and when it's bad... it's still pretty great.   But I propose to you a different way to judge the relative quality of a pizza, no matter the format.

I submit to you, ANY pizza is relatively "good", the second it comes out of an oven. The difference is that a great pizza will still be good cold, or re-heated, the next day.  Your basic gas station slice is inedible about ten minutes after it is first baked. A poor-quality home-baked loses it's mojo within 20 minutes, and nuking it in the microwave doesn't restore any goodness.
2013-05-04 08:34:39 PM
1 votes:
MINISTRY OF AGRICULTURE COMMUNICATION

Summary: Proposal of recognition of the Specialita' Traditionale Garantita "Pizza Napoletana"
Date: 24-5-2004

Declaration:
The Ministry of Agricultural received the petition to register the classification of Specialita' Traditionale Garantita for the product "Pizza Napoletana" as presented in the following Articles 1-13 of the regulation (EEC) number 2082/92, from the association Genuine Pizza Napoletana and from the association Pizza Napoletana, both headquarter in Naples, in order to create this product classification, and to distinguish it clearly from other similar products and to protect the consumer. We verify that the petition of production has been requested in the Italian language and the creation of the product obtained "according to the Italian tradition" and will proceed with the publication of the text of the to methods of production.
Department of Agricultural Food Product Quality and Consumer Protection
Division QTC III
via XX September n. 20
00187 Rome

Thirty days from the date of publication in the official Gazette of the Italian Republic, the above-mentioned
petition will be proposed to the European Commission.

THE METHOD OF PRODUCTION OF THE SPECIALITA' TRADITIONALE GARANTITA "PIZZA NAPOLETANA"

Article 1. Name of the product
The classification of"Pizza Napoletana STG" following the Italian tradition and with the wording exclusively in the Italian language, is reserved to the product made using ovens and from businesses dedicated to the production of Pizza, defined as Pizzerias, and destined for the final consumer, with specific features specified as follows:

The Method
"Pizza Napoletana" is a food preparation made from a base of risen dough and cooked in a wood fire oven. The product is characterized both by the ingredient, means and technologies of production. In the designation "Pizza Napoletana" we define the following names: "Pizza Napoletana Marinara", "Pizza Napoletana Margherita Extra" and "Pizza Napoletana Margherita".

Article 2. Ingredients
The products that provide the base for "Pizza Napoletana" include wheat flour type "00" with the addition of flour type "0" yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes, marine salt, and extra virgin olive oil.
Other added ingredients can include, garlic and oregano for "Pizza Napoletana Marinara" buffalo milk mozzarella, fresh basil and fresh tomatoes for"Pizza Napoletana Margherita Extra" and mozzarella STG or Fior di Latte Appennino and fresh basil for "Pizza Napoletana Margherita".

Article 3. Method of Production.
The preparation of "Pizza Napoletana" includes exclusively the following method of production used in a continuous cycle.

1) Preparation of the dough:
Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g of flour until you achievement of the desired dough consistency. Combining the ingredients should take 10 minutes.
Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, such that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to the touch.
The characteristic"merceologiche" of the flour used for "Pizza Napoletana" allow it to absorb from 50 to 55% of its weight in water to reach the optimal "point of pasta." The resulting dough can be individualized by the abilities of the individual pizzaiolo.
The preparation of the dough in the mixer should be done without causing the dough to become warm.

2) Dough Rising:
First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered from a damp cloth. In this manner the dough's surface cannot become harden, nor can it form a crust from the evaporation of the moisture released from the dough. The dough is left for the 2 hour rising in the form of a ball, which must be made by the pizzaiolo exclusively by hand.
With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped onto a ball. For "Pizza Napoletana" the dough balls must weigh between the 180 and the 250 g.
Second phase of the dough rising: Once the individual dough balls are formed, they are left in "rising boxes" for a second rising, which lasts from 4 to 6 hours. By controlling storage temperature, these dough balls can then be used at any time within the following 6 hours.

3) Forming the pizza base:
Following the second rising, the dough ball can be removed from the rising box using a spatula and placed on the cooking of the pizzeria, on a light layer of flour to keep the dough from sticking to the work bench. With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, which is turned over and around multiple times, the pizzaiolo forms a disk of dough that to the center the thickness is not more than 0.3 cm (.11 inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust.
No other type of preparation is acceptable for the preparation of the "Pizza Napoletana STG." Specifically excluded is the use of a rolling pin and mechanical presses.

Features of the flour:

W220-380P/L.50-.70G22Assorbimento55-62Stabilita'4-12Caduta E10max 60Falling number300-400Dry gluten9.5-11%Protein11-12.5%
Features of the Dough:
Fermentation temperature
25CFinal PH5.87
TA0.14Density0.79g/cc (+34%)
4) Method: Assembling a Pizza.
Pizza Napoletana Marinara:
Using a spoon place 80g of pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
Using a spiraling motion, add salt on the surface of the tomato sauce;
In the same manner, scatter a pinch of oregano;
Chop a thin slice of peeled garlic, and add it to the tomato;
Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.

Pizza Napoletana Margherita Extra:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
Using a spiraling motion, add salt on the surface of the tomato sauce;
Spread 80-100g of sliced Mozzarella di Bufala DOP so that it forms a connect lath pattern on the surface of the tomato sauce;
Spread on the fresh basil leaves;
Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.

Pizza Napoletana Margherita:
Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
Using a spiraling motion, add salt on the surface of the tomato sauce;
Spread 80-100g of sliced Mozzarella STG, or Fior di Latte Appennino to that it forms a connect lath pattern on the surface of the tomato sauce;
Spread on the fresh basil leaves;
Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.

5) Cooking:
Using a wood or aluminum peel, and a little flour, the pizzaiolo transfers, the pizza using a rotary movement and a quick shake, on to the cooking surface of the oven without disturbing the prepared pizza. The cooking of the "Pizza Napoletana STG" must be done exclusively in a wood fire oven which has reached the cooking temperature of 485C, (905F), which is essential to cook the Pizza Napoletana.
The pizzaiolo should monitor the cooking of the pizza by lifting up its edge. Using a metal peel, the pizzaiolo rotates the pizza, changing the edge that is facing the fire, and taking care to always replace the pizza on the same spot on the cooking surface, to ensure that the pizza does not burn because it is exposed to different temperatures.
It is important that the pizza is cooked in uniform manner across its entire circumference.
At the conclusion of the cooking, the pizzaiolo removes the pizza from the oven with a metallic peel, and places it on a flat, dry work surface.
Cooking time should not surpass 60-90 seconds.
After the cooking, the pizza should have the following characteristics:
The tomato should have lost all excess water, and should be dense and consistent;
The mozzarella di Bufala DOP or the mozzarella STG should be melted on the surface of the pizza;
The basil, garlic and the oregano will develop an intense aroma, and will appear brown, but not burned.
The following temperature guidelines should be followed:
Cooking surface temperature: 800ºF about.
Oven dome temperature:800ºF about.
Cooking time: 60-90 seconds.
Temperature reached by the dough: 60-65C.
Temperature reached by the tomatoes: 75-80C.
Temperature reached by the oil: 75-85C.
Temperature reached from the mozzarella: 65-7C.

Article 4. Traditional character
The pizza, as represented by a base of dough on which you can place food and which functions as a plate, has been present in various forms in the excavations of almost every known ancient civilization. The term "pizza" was first used in Italy in 997 in the Codex cajetanus of Gaeta.
The true "Pizza Napoletana" as it has come to be know in Naples, a base of dough that is covered with tomatoes was born after a specific historical moment: the discovery of the America, in 1492 by Cristoforo Colombo. It was the Genoan navigator that carried the tomato plant to Europe. In 1596 the tomato plant was exported to Naples from the Spain, where it was first used as an ornamental. The first historical documentation of the use of tomatoes in the cooking is found in "Gallant Cooking" (Naples - And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla. The same Corrado, in a following treaty on the foods most commonly used in Naples, declares that the tomato was used for preparation of pizza and macaroni, helping create two products for both the good fortune of Naples and the history of cooking. We can take these as the first official appearance of the "Pizza Napoletana" a base of dough covered with tomato.
The first pizzerias, without doubt, were born at Naples and until the middle the 1900s; pizza was an exclusive product of Naples and of its Pizzerias. Since 1700 there were shops in Naples called "pizzeria" The fame of the Naples pizzeria began to grow when the king of Naples, Ferdinando of Bourbon, broke with the norm of the times, by entering the more renowned pizzerias to experience the traditional dish. From that moment, the "pizza" was transformed into a restaurant exclusively for the preparation of the "pizza".
The pizzas most popular and famous in Naples are the"Marinara" created in 1734, and the"Margherita" created in 1796-1810 as an offering to the Queen of Italy during her visit to Naples in 1889. The colors of pizza (tomato, mozzarella and Basil) remember the flag of the Italy.
Over time, Pizzerias have sprung up all around Italy and abroad, but each of these still finds its roots in the surroundings of Naples. And they are all bound with the term"Neapolitan pizzeria" in that they all recall in some manner their connection with Naples, where for almost 300 years this product has remained
unchanged.

In May 1984, virtually all the old Napoletani Pizzaioli came together to draw up the method for the Pizza Napoletana, which was signed and officially recorded by the notary Antonio Carannante of Naples.

Article 5. Features of the final product

a. Description of the product:
"Pizza Napoletana" STG is presented as a product from the oven, round in shape, with a variable diameter than it should not surpass 35 cm, (14 inches), with the edge raised (crust), and with the central covered by the ingredients. The central of the pizza base will be 0.3 cm, (.11 inch thick), with crust 1-2 cm (.4-.8 inch). The pizza should be soft, elastic, and easily foldable into a "booklet".

b. Appearance: "Pizza Napoletana" STG is characterized by a raised crust of golden color -- a definite product from oven, soft to the touch and to the mouth. The ingredients framed in the center of the pizza by the red one of the tomato are perfectly blended with the olive oil.
Marinara, the green of the oregano and the white one of the garlic;
Pizza Margherita, the white one of the mozzarella browned all over, and the green one of the basil in leaves darkened from cooking.
The consistency should be soft, elastic, and bendable. The product is presented soft to the slice, with the characteristic flavors, a crust that presents the flavors of well-prepared and baked bread, the mixed flavors of the tomatoes, the aromas of the of the oregano, the garlic and the basil, and the flavors of the cooked mozzarella. The pizza, as it emerges from the oven, delivers the characteristic aroma -- perfumed and fragrant.

c. Chemical Analysis
Pizza Napoletana STG Tipo Marinara
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
25.48
102
432.4
Proteine
4.04
16.16
68.5
Lipidi
3.48
31.31
132.8
Valore energetico/100 g
149.47
633.79
Pizza Napoletana STG Tipo Margherita
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.26
327.58
Proteine
8.05
32.21
136.6
Lipidi
7.39
66.56
282.21
Valore energetico/100 g
176.03
746.39
Pizza Napoletana STG Tipo Margherita extra
ANALISI DI PRODOTTO CARATTERISTICHE NUTRIZIONALI
g/100 g
Kcal/100 g
Kjoule/100
Carbiodrati
19.31
77.24
327.5
Proteine
8.32
35.28
149.58
Lipidi
8.39
75.52
320.2
Valore energetico/100 g
188.04
797.28

Article 6. Storage
The Pizza Napoletana should be consumed immediately, straight out of the oven, at the pizzeria. If the pizza were removed from the pizzeria to be eaten later, it would not longer carry the mark of a true"Pizza Napoletana"

Article 7. Signage and Brand
The pizzerias that are certified to produce true a "Pizza Napoletana" STG can display the logo described below:
The logo contains a profile of the gulf of Naples with Mount Vesuvius in red, along with a pizza containing the essential ingredient. A green border encircles the graphic. Under the graphic the text states Pizza (in green) Neapolitan (in red), where the acronym STG appears in white in the second bar of the letter N.

Article 8. Monitoring
Pizzerias wanting certification for the STG "Pizza Napoletana" will be checked for the following standards: the correct methods and phases of mixture, rising and preparing the dough, as described above; monitoring closely the critical points (HACCP); verifying the usage of the ingredients and the methods outlined above; verifying the right storage and use ingredients (HACCP); checking that the pizzeria is following the structure outlined in the previous articles.

14 of the regulation (EEC) n. 2082/92.
2013-05-04 08:14:37 PM
1 votes:
home.comcast.net
2013-05-04 08:09:54 PM
1 votes:
it's  like sloppy second, only it's the first time
2013-05-04 08:04:15 PM
1 votes:

Sid_6.7: awalkingecho: I don't consider it to be crust per se but I will meet you in the middle and concede semantics if you want

If it isn't crust, then what is it? Do you have some term that can define it?


I can see a case to be made for calling it such but it doesn't fall under my personal umbrella of definition. It was always "browned potatoes" in my household and "crust" tended to involve pastry or dough. Plus it isn't a base or vessel but rather a topping. I don't call my breadcrumbs on my baked macaroni and cheese a crust, either. But I can see as that differs from person to person and as I said... Semantics and I can respect the varied definition.
2013-05-04 08:00:40 PM
1 votes:
Sabatini's, Exeter, PA. Best pizza anywhere.

That said, I prefer good NY pizza (Grimaldi's, John's on Bleecker - though they're not much alike) to good Chicago pizza. Chicago pizza is a great first slice, and then you get sick of the tomato soup and biscuit crust.
2013-05-04 07:47:53 PM
1 votes:
This beats the hell out of a Philly cheese steak i.imgur.com
2013-05-04 07:43:48 PM
1 votes:
Chicago pizza is a casserole. It's a yummy casserole, but it's a lousy pizza.

New York pizza is a giant, dense pancake with pizza toppings.
2013-05-04 07:40:30 PM
1 votes:
Chicago was the first big city I lived in, and I really loved the pizza there. Then I went to work for a while in Sicily. Oh. My. Gawd.

/been a thin crust fan ever since
2013-05-04 07:32:38 PM
1 votes:
While I'm sure that Chicago "pizza" tastes good and all, it sure as heck isn't a "real" pizza. Sheesh, it looks like a pie!
2013-05-04 07:29:50 PM
1 votes:
casserole =/= pizza
2013-05-04 07:29:19 PM
1 votes:
Chicago style IS the best if you are interested in eating a good flavor filled meal....otherwise go ahead and eat the wimpy, limp-wristed, paper-thin, barely-cheesed, card-board crusted atrocity that is the NY style
2013-05-04 07:29:07 PM
1 votes:
jimmyego: Not sure why I googled "spherical pizza", but now that I have you must all share in this rather scary abomination:

langolier pizza

sharetv.org
2013-05-04 07:28:44 PM
1 votes:
Tomato sauce taste like ass, and Chicago style just looks like a shovel full of nasty, runny, soggy, flat tomato sauce.
2013-05-04 07:08:29 PM
1 votes:
I love "Chicago style" dearly, but it's a pie or casserole, not a pizza.  Pizza is flat, with the bare minimum amount of dough necessary to separate the toppings from the stone on which it is baked.  If you have to break out a knife and fork, it's not pizza.
2013-05-04 07:03:35 PM
1 votes:
Note to Mid-Westerners: The pizza is not a casserole dish.

I always over do things myself though, so I can sympathize if your pizza inexplicably turns into a lasagna.

If you find pineapple on it, you've gone to far. Back off a bit.

That's pretty much true of everything except pineapple upside down cake and maybe ham.

Rule two: pineapple does not belong in potato salad.
2013-05-04 06:59:15 PM
1 votes:
Challenge excepted.

1.bp.blogspot.com
2013-05-04 05:15:07 PM
1 votes:

hubiestubert: In fairness to the regional styles, I'll eat them, and often enjoy them even, but if given my druthers I'd rather a simple grilled focaccia with plum tomato, fresh mozzarella and finished with basil. Oil the dough slightly, with a little salt and pepper, and maybe a bit of thyme and rosemary, and I'm in heaven.


That sounds really good, but it definitely is not MANLY.
2013-05-04 05:12:17 PM
1 votes:
In fairness to the regional styles, I'll eat them, and often enjoy them even, but if given my druthers I'd rather a simple grilled focaccia with plum tomato, fresh mozzarella and finished with basil. Oil the dough slightly, with a little salt and pepper, and maybe a bit of thyme and rosemary, and I'm in heaven.
2013-05-04 03:57:37 PM
1 votes:

Jon iz teh kewl: $5 hot and ready


Reminds me of a girl I used to know.
2013-05-04 03:44:07 PM
1 votes:
s3-media3.ak.yelpcdn.com

delish
2013-05-04 03:41:04 PM
1 votes:

Relatively Obscure: Any pizza that uses barbecue sauce can go straight to hell.


No way man, Jet's bbq chicken pizza is delicious.
2013-05-04 03:38:30 PM
1 votes:

downstairs: All pizza is good.


Almost.  Any pizza that uses barbecue sauce can go straight to hell.  Also, Sir Pizza.  They can die.

In my mind, at least.  My roommate loves that barbecue sauce pizza crap.
2013-05-04 03:33:48 PM
1 votes:

Metalupis: What is Ohio style?


Trailers, red necks and despair.
2013-05-04 03:32:25 PM
1 votes:

MBK: New York, Chicago, Detroit...

Can we all just agree that Ohio-style anything is disgusting?


What is Ohio style?
2013-05-04 03:30:10 PM
1 votes:

eraser8: Metalupis: eraser8: How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.

Because this is the internet, what else are we going to do?

Um, masturbate?

Anyhoo, while I don't see the point of arguing one way or another about things like pizza styles, I admit to being endlessly fascinated by the people who do argue about things like pizza styles.

I just wanna open their skulls, scoop out their brains and examine them.


And then slice the brains thin and serve on whatever type of pizza you happen to like
2013-05-04 03:27:11 PM
1 votes:

eraser8: Metalupis: eraser8: How about just accepting the fact that it's one style of many?

If you like it, fine: eat it.  If you don't like it, fine: don't eat it.

I guess I just don't see the point in arguing about it.

Because this is the internet, what else are we going to do?

Um, masturbate?

Anyhoo, while I don't see the point of arguing one way or another about things like pizza styles, I admit to being endlessly fascinated by the people who do argue about things like pizza styles.

I just wanna open their skulls, scoop out their brains and examine them.



I totally recommend these; they're perfect for the job.

i105.photobucket.com
2013-05-04 03:20:02 PM
1 votes:

eraser8: How about just accepting the fact that it's one style of many?
If you like it, fine: eat it.  If you don't like it, fine: don't eat it.
I guess I just don't see the point in arguing about it.


tiny brained people want to be right?
2013-05-04 03:11:08 PM
1 votes:
Papa John's is the best.  how many OTHER pizza companies do you know that include a bottle of heartstopping liquid garlic butter?
2013-05-04 02:35:17 PM
1 votes:

NewportBarGuy: This culinary abomination is NOT pizza. It's a bread-bowl, people. Get it right!


Thick crust = bread bowl.  Stuffed = cheese pot pie with meat.  Ergo, Stuffed Chicago pizza > thick-crust Chicago pizza.
2013-05-04 02:07:59 PM
1 votes:

Jon iz teh kewl: i prefer Little Ceasars


You are dead to me. How dare you?
 
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