Chris Long retires, Hawaiian pizza sucks

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coconut said:
If overcooked sure but if not it is the perfect platform for the flavor of all the ingredients to shine.
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Yeah, if you like all your ingredients and toppings to flop all over the place cuz your slice can't support the weight.
 
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Angry Ram said:
Yeah, if you like all your ingredients and toppings to flop all over the place cuz your slice can't support the weight.
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I agree but that is a NY style pizza. St. Louis style pizza is cut into squares and the crust is crispy not doughy.
 
coconut said:
Have some more spaghetti. As you like it.
serveimage
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That's actually a great picture of me. You can't see my face, but I think that green shirt goes swell with my hair.
 
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coconut said:
I agree but that is a NY style pizza. St. Louis style pizza is cut into squares and the crust is crispy not doughy.
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St. Louis style doesn't use yeast in the pizza dough (hence the crispy, crackerlike crust) and a different type of cheese, provel or something, I forget. It's pretty good, or at least two places I went to in St Louis were good. I'd rank it pretty high up there, above deep dish for sure, but below New York and Italian.
 
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Pi in downtown STL was pretty good the two times I went.
 
I have got to read this thread from the beginning some day
 
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