Spent the last six months working on a recipe to translate to the new location of where I worked. Just a few photos 
Pizza Pizza
- Thread starter Kbergen28
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BigFrank
Forbidden Chicharron
coach
Dick Koozie
Spent the last six months working on a recipe to translate to the new location of where I worked. Just a few photos
If you're still in Oregon and this is available at a retail establishment, you need to stop holding out on us, man!
I hadn't been to Upside Pizza until very recently. The newest location (there are five total) opened just around the corner from the pet store and a few blocks from the farmers' market, so it's pretty convenient.
Today, I got the mushroom slice, which has a white wine lemon cream sauce instead of red. I also got the spicy vodka (not pictured because it was half eaten by this point!). Both slices were good. The plain is also solid. This is definitely going to be my go-to slice joint when I'm in the city running errands or when I don't feel like going down to Scarr's.
Today, I got the mushroom slice, which has a white wine lemon cream sauce instead of red. I also got the spicy vodka (not pictured because it was half eaten by this point!). Both slices were good. The plain is also solid. This is definitely going to be my go-to slice joint when I'm in the city running errands or when I don't feel like going down to Scarr's.
Couple of tavern pies from Noon Whistle. Top is this week’s Harvest special (turkey, bacon, zucchini, cranberry sauce, caramelized onion, asiago). The bottom pie I didn’t snap til it was half gone is the breakfast pizza. Sausage gravy, sausage, egg, cheddar and oaxacan cheeses. Great tavern crust here. Loved the breakfast pie and I would order it again but I think for the second pie we should have stuck to the house Italian Beef pizza.
It’s appropriate to the crust style.
theLostWizard
🧙♂️
It’s hard to envision tavern cut any other way.
quirk6
✔️ DDT Verified
I've never understood square cutting a round pie and I never will.
Triangles are great for pizza that flops and folds. Squares are better for a firmer crust that you just pick up and pop in your mouth. A floppy tavern cut doesn’t work the same way no one wants a stiff triangle that doesn’t fold.
Is Tavern crust crackery or something?
Also the Vegas pizza seemed to be a normal pizza just cut like an insane person. It was hard to eat and some of the pieces were just crust.
The good ones are firm and not soggy. They don’t have to be crackery and can have good chew, but should be stiff enough not to bend under the weight of the toppings. If the pizza is going to flop it should be a triangle cut.
Yeah that's cool. I've never had anything calling itself "tavern crust pizza" so no surprise I have no idea what it's like.
quirk6
✔️ DDT Verified
Agree to disagree. Square cut pizza always winds up with those tiny quasi-triangles that are just sad. Or slices with no crust so they have no place to hold them.
meanwhile your people over in New Haven are cutting their pizza like they're drunk as shit.
quirk6
✔️ DDT Verified
Yeah, I don't get that either, but I still like it better than square cut.
coach
Dick Koozie
Checked out a new spot about 15 minutes down the road from me in Independence, OR recently. Called New York Squares. The guy claims to be from NYC and that this is authentic New York grandma style. I've heard of (and had) grandma style pizza before, but never heard of it being a New York thing. Is it?
Anyway, it was very good. Not great though. It was missing... something. Couldn't put my finger on it. But for all the shit pizza we have around here, it's the kind of place I'll go to again every once in a while.
Anyway, it was very good. Not great though. It was missing... something. Couldn't put my finger on it. But for all the shit pizza we have around here, it's the kind of place I'll go to again every once in a while.