Sicilian Pizza looks different, but does the shape affect the taste?

CreekDog

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Wed Jan-28-09 02:14 PM
Original message

Sicilian Pizza looks different, but does the shape affect the taste?

:shrug:

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Tommy_Carcetti

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Wed Jan-28-09 02:15 PM
Response to Original message

1. I actually tend to like it better.

Scicilian has nice, thick doughy crusts. Yum!

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CreekDog

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Wed Jan-28-09 02:19 PM
Response to Reply #1

5. That's it then

it's because the crust is thick and doughy, soft actually.

it's my favorite pizza, not that you can find it out here.

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Wed Jan-28-09 02:16 PM
Response to Original message

2. Well according to me and my sisters when we were kids YES..

We refused to eat the square cut pizza cause it was supposed to be triangular and the triangular shaped sandwiches because they were supposed to be square!
:rofl:

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Tommy_Carcetti

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Wed Jan-28-09 02:17 PM
Response to Reply #2

3. Haven't you ever been to Ledo's, TZ?

A Chesapeake region staple.

At Ledo's the pizzas are square because they don't cut corners!

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(1000+ posts) Send PM | Profile | Ignore

Wed Jan-28-09 02:19 PM
Response to Reply #3

6. as an adult yes.

Ledo's is very good..However the said experience took place back when I was still a resident of Ohio...:)

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madinmaryland

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Wed Jan-28-09 02:29 PM
Response to Reply #3

8. Ledo's or Three Brothers??

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Tommy_Carcetti

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Wed Jan-28-09 04:39 PM
Response to Reply #8

11. Ledo's. I'm not familiar with Three Brothers.

I am familiar, however, with Five Guys, FWIW.

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kentauros

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Wed Jan-28-09 02:18 PM
Response to Original message

4. It doesn't affect the taste

but you do end up with chewier crusts. At least as I remember reading about it (I have eaten that kind above, too.) The reicpes I always worked with made round pizzas, though. It was the technique of cooking in an extremely hot oven that made them different than "normal" pizzas :D

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Yes We Did

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Wed Jan-28-09 02:19 PM
Response to Original message

7. have you tried the new pilsbury pizza crust?

just pop the can, unwap, top and bake! It's fucking awesome!

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CreekDog

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Wed Jan-28-09 02:39 PM
Response to Reply #7

9. that's been around a long time

i've used it before, i think this was over 5 years ago.

to get the Sicilian thickness, i would use two of them!

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Monk06

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Wed Jan-28-09 04:21 PM
Response to Original message

10. That looks like a really lousy attempt at Focaccia

Edited on Wed Jan-28-09 04:24 PM by Monk06

http://cookalmostanything.blogspot.com/2006/08/potato-focaccia.html

This is the real deal. Unleavened flat bread kneaded
with olive oil to make it chewy. Dough is lightly kneaded
using the pinching technique

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CreekDog

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Wed Jan-28-09 05:54 PM
Response to Reply #10

12. i dare you to tell a Sicilian that their attempts are "lousy"

:rofl:

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Monk06

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Wed Jan-28-09 06:05 PM
Response to Reply #12

13. My pic is a real focaccia. The OP's example is soggy cheese bread

Real focaccia is Sicilian lunch food traditionally served to
farm hands in the fields. Flat bread served with olive oil
cheese and herbs. Some cold pasta and wine and you were set.

That crap in the OP is just bread and cheap Mozzarella over
cooked and dripping with grease.

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CreekDog

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Wed Jan-28-09 06:49 PM
Response to Reply #13

15. okay, some of the most annoying conversations i've ever had are:

about Italian food in America versus that in Italy.

okay, okay, Americans are not really Italian, they are Italian-American and so is their food.

but I was talking about American pizza/Sicilian-American style.

and it's damned tasty.

as for Foccaccia, there is a place in North Beach (SF) that makes the most kick-ass stuff :drool: :P

so there, i like both! :P

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tigereye

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Wed Jan-28-09 06:08 PM
Response to Original message

14. yes, it's nice and bready and crunchy - I really like it

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