I'd rather eat bird shit of a sleeping hobo than Papa John's. That wheel of plumber's caulk and crankcase oil killed Jesus.
I have actually had conversations with people that like Papa John's and seek it out as a food source. More like Porta John's.
Little Ceasers kills on the deep dish. I prefer Papa Johns because I like how oily it is and how much garlic they use. Pizza Huts stuff crust meat lovers is expensive but more filling than all other chain pizzas combined.
I was born and raised in an around NYC, and have tasted much of the so-call best pizza in the country. I still like Papa John's sometimes. I've had a couple awful experiences, but I've also had mostly decent to good ones.
I agree about LC. Their deep dish tastes like an entirely different brand of pizza, and its cheap. That's the only soecific chain pizza that's above wiping my ass with.
Holy shit. Taken back to Pizza Shuttle in college. The dough was like sponge. You could get a personal pizza, liter of Coke and breadsticks for like $5. I miss those days. Damnit, y'all. I really want pizza now. And for it to be Friday night. And for my manager to not make me work the day before my wedding after she granted my request to have that day off.
Jet's is my pizza of choice. Deep dish, Turbo Crust is a free add-on (parmesan/garlic dust) and the sauce-to-cheese ratio is pretty even.
Not a big pizza fan, just not my bag. Don't hate it, but don't crave it. Hence, I RARELY eat chain pizza. Ive mentioned before how my old roommate used to order a shitty chain pizza delivery almost every Sunday when he got home from travelling, so I'm immune to the smell. A Dominos large pepporoni got ordered to my apartment after a wedding a few weeks ago. I was kind of drunk and very hungry, so I thought "fuck it" and grabbed a piece. Literally ate 2 bites before putting it down and munching on pita chips or something else snacky in my apartment. HOWEVER, recently went to a nice, upscale restaurant known for its pizza and had a prosciutto, egg, and cracked black pepper pizza. I had an erection for 3 hours. It was heavenly. So I don't like chain pizza but do really enjoy bourgeois toppings, white pizzas, and other homemade brick fire kind of pies, but I normally just say I don't care for pizza so as not to sound like an insufferable douche.
The Ravens owner admitted in his interview that they were kind of taking the lead from law enforcement and the prosecutor. Like, well, hey if the DA is okay with a misdemeanor and diversion, and THEY have seen the tape, then how bad could it have been? I suspect that if Goodell really didn't see the video, he might've had the same thoughts. The new AP report indicates that the NFL had the tape in April, though, so somebody is lying. And as far as pizza goes, I pick up Papa Johns a good bit, because they will do thin crust on a large; and, it's half price the day after the Braves score 6 runs.
I love my homemade pizza. That said, I'm not really a pizza snob. If someone offers me Little Caesar or Papa John's, I'll eat it, though I don't generally seek them out. There's only one kind that makes me want to cry when I'm forced to go there - Ci Ci's. When we order take out, it is generally Domino's (their thin crust with pepperoni and mushrooms makes me swoon) or Chanelo's cheese bread sticks. The latter is mostly nostalgia from my college days. Sometimes my daughter and I will have College Night on a Friday - I'll get an order of Chanelo;s and a pint of New York Super Fudge Chunk. We don't really have many local pizza shops that are anything to write home about. Except Jo Jo's, which is excellent,, but they are downtown and only open for lunch. Agreed about Mellow Mushroom being Rolls Royce. That stuff is fantastic.
Homemade pizza is tits but I have yet to figure out how to manage a good crispy thin crust pizza at home. If I make the dough as thin as I think it should be, it tears. If I make it thicker, I get a wad of bread on the bottom. I press it by hand - should I be rolling it or something?
If you're making the dough, use way less yeast. Another thing people fuck up when they make a homemade pizza is the oven temp. People usually think 400 is a good temp, when really you want to get the oven up to the highest possible temp (usually around 550-600F).
Pie are round There are some other ways to help with that. You can use a baking screen or pizza screen, you can use bread flour instead of all-purpose flour; or you can add a little more water to the dough mix, and freeze the dough long enough to allow you to set it directly on the oven rack. (I've never had any luck with the last one working correctly.)