At what point did you start to prefer your pizza over the local spots?
Tavern style
Baked on steel for 10 min at 550
by Grimnaw
33 Comments
SnowConeKid
When they raised their prices to $30CAD for a single pie.
RedbarnRiver
Probably like most people here I really enjoy making my own pizza. However I really like a few local places so I still order from them too.
I would say if I’m making pizza with and for family and friends I prefer it for the community aspect of it.
That pizza looks amazing!
jayswag707
Probably my second time with a steel.
dredgehayt
When they started flipping over random pieces on my pie. Like wtf man
DeadicatedBRONX
Couldn’t afford $20 a pie and $5 per slice.
rebekahr19
I moved from nyc to buffalo and the pizza scene here ain’t it. So when I moved.
Dangerous_Kitchen676
Soon enough, I find the good pizza 40km from home, the others in the surrounding area are quite pitiful, I like one out of 5 enough to have it in company without warning… Another 20km away is very good but it’s strange, it looks like a focaccia and with a lot of oil, plus it costs a lot!
Iamwomper
When i moved to a place where they have BROWN SAUCE. Gross
dhaupert
When I moved to Atlanta from the burbs up north couldn’t find any NY style pizza I loved. Several good options where I used to live and now that I have been making it regularly I prefer my own. But once in a while I go back to the places I used to go and still think they are great.
chugItTwice
Probably the first time I made a pizza.
Ok_Pomegranate_2436
As soon as mine was better than the one in town.
bobdole145
Once I got my crust recipe dialed in and started shredding my mozarella. Bonus is not paying $20+ per pie, plus tip, service charge, access fees, kitchen fees, and taxes
Superjondude
I moved 900 mi away from Sally’s and Modern. That was a questionable life choice.
ICallFireStaff
Recipe for the tavern style dough? Looks good
gooddaysir
I’m so jealous. Last night, I paid $32 for a large thin crust pizza that was floppy as a noodle. It’s one of the most popular local pizza places. I need to get out my pizza stone.
Affectionate_Buy_830
Being from Columbus, this is my kind of pizza.
Outstanding job.
inherendo
Cost means I pretty much never want to buy pizza. Just priced it out. I buy bulk from restaurant supply store. I make a 360g dough ball for 16 inch for super thin pizza. That’s only $0.20 in flour and a penny each for salt and yeast and say another penny for the water for a total of $0.23 per dough ball.
8 oz of cheese is what Google says is typical amount. I don’t weigh and I am on the lower end of spectrum. That’s only $1.11 when I buy 6 lb block and shred my self in my processor.
Case of alta cucina prices out to per 4 oz per pie for $0.22.
Crazily, under $2 just for ingredients for plain.
The last time I did pepperoni I did with it and I used about 70 grams if I remember correctly. Works to about $0.87 for cup and char pepperoni.
0.23 dough
1.11 cheese
0.22 sauce
0.87 pepperoni
———————— $2.43 total cost for 16 in pepperoni pizza. Plus fuel cost.
For reference, place that I order when I do, a 16 in plain is 16.49 and 1 topping is 19.49.
RegularBet1050
My first ever deep dish was so good I contemplated dropping out of college and opening a deep dish spot in the college town (lots of Chicago people). However I contend that deep dish isn’t pizza it’s its own thing. It took me two years to make a NY style pizza that destroyed my yearly ich to visit New Yorkistan.
spersichilli
I prefer my Sicilian’s/detroits to most pizza places but the NY/Neapolitan are a little harder for me to nail at home so usually prefer the top places in my area over mine
jk543717
Beautiful tavern style 👌 u should be very proud of your pie skills
kittysnoozy
I moved from Italy to Canada and the first time I went out for pizza I was flabbergasted to find out it’s basically junk food pie with layers of greasy cheese. Never went back.
There’s one place in the city i like pizza from and it’s car-distance away. Walkable/public transport everything is worse and takes more time than to just make it myself.
A_Fish_Fry
This looks amazing. Reminds me of Dicey’s, one of my favorite pizzerias when I lived in Nashville. Amazing tavern style. Great job, my friend.
Suz626
When I couldn’t find leek, bacon and mushroom white pie except in my kitchen.
inbetween-genders
When they raised their prices + the Costco around our area doesnt have supreme pizza anymore with all the toppings during Covid.
Forward_Falcon_3910
When I moved to the east coast of Canada where almost everywhere puts pepperoni under the cheese like common criminals. Your pizza looks amazing with those crisp, little flavour pockets on top. Fantastic job
neelykr
Tavern Style is the way to go. Super easy for the home oven. I make a similar style here on my pizza steel. I’m only ordering takeout pizza nowadays if I have a coupon.
keajohns
When we moved away from Chicago
shaved-yeti
The best pizza round these parts is probably Dominoes, so it didn’t take long.
I used to live in NYC, and the pizza haunted me when we moved across the country. The sad-ass pies around here are literally what prompted me to start learning pizza craft.
Time-Category4939
The moment I bought my own pizza oven and started being able to bake at over 400 degrees (Celsius of course)
At that point I was able to make better pizzas than 99% of the pizzerias here. I should note that the town where I live in Germany has very, very, VERY shitty pizza; only a handful of stores between the cluster of three cities around here are actually good. We are talking around 7 places or so in an area of more than 2 million people. The rest are utter shit.
KampissaPistaytyja
After the food poisoning.
RocksHaveFeelings2
At about the point where I realized one homemade pie costs $3
RevolTobor
I haven’t reached that point quite yet. So far, everybody else’s pizza is still better than my own.
33 Comments
When they raised their prices to $30CAD for a single pie.
Probably like most people here I really enjoy making my own pizza. However I really like a few local places so I still order from them too.
I would say if I’m making pizza with and for family and friends I prefer it for the community aspect of it.
That pizza looks amazing!
Probably my second time with a steel.
When they started flipping over random pieces on my pie. Like wtf man
Couldn’t afford $20 a pie and $5 per slice.
I moved from nyc to buffalo and the pizza scene here ain’t it. So when I moved.
Soon enough, I find the good pizza 40km from home, the others in the surrounding area are quite pitiful, I like one out of 5 enough to have it in company without warning… Another 20km away is very good but it’s strange, it looks like a focaccia and with a lot of oil, plus it costs a lot!
When i moved to a place where they have BROWN SAUCE. Gross
When I moved to Atlanta from the burbs up north couldn’t find any NY style pizza I loved. Several good options where I used to live and now that I have been making it regularly I prefer my own. But once in a while I go back to the places I used to go and still think they are great.
Probably the first time I made a pizza.
As soon as mine was better than the one in town.
Once I got my crust recipe dialed in and started shredding my mozarella. Bonus is not paying $20+ per pie, plus tip, service charge, access fees, kitchen fees, and taxes
I moved 900 mi away from Sally’s and Modern. That was a questionable life choice.
Recipe for the tavern style dough? Looks good
I’m so jealous. Last night, I paid $32 for a large thin crust pizza that was floppy as a noodle. It’s one of the most popular local pizza places. I need to get out my pizza stone.
Being from Columbus, this is my kind of pizza.
Outstanding job.
Cost means I pretty much never want to buy pizza. Just priced it out. I buy bulk from restaurant supply store. I make a 360g dough ball for 16 inch for super thin pizza.
That’s only $0.20 in flour and a penny each for salt and yeast and say another penny for the water for a total of $0.23 per dough ball.
8 oz of cheese is what Google says is typical amount. I don’t weigh and I am on the lower end of spectrum. That’s only $1.11 when I buy 6 lb block and shred my self in my processor.
Case of alta cucina prices out to per 4 oz per pie for $0.22.
Crazily, under $2 just for ingredients for plain.
The last time I did pepperoni I did with it and I used about 70 grams if I remember correctly. Works to about $0.87 for cup and char pepperoni.
0.23 dough
1.11 cheese
0.22 sauce
0.87 pepperoni
————————
$2.43 total cost for 16 in pepperoni pizza. Plus fuel cost.
For reference, place that I order when I do, a 16 in plain is 16.49 and 1 topping is 19.49.
My first ever deep dish was so good I contemplated dropping out of college and opening a deep dish spot in the college town (lots of Chicago people). However I contend that deep dish isn’t pizza it’s its own thing. It took me two years to make a NY style pizza that destroyed my yearly ich to visit New Yorkistan.
I prefer my Sicilian’s/detroits to most pizza places but the NY/Neapolitan are a little harder for me to nail at home so usually prefer the top places in my area over mine
Beautiful tavern style 👌 u should be very proud of your pie skills
I moved from Italy to Canada and the first time I went out for pizza I was flabbergasted to find out it’s basically junk food pie with layers of greasy cheese. Never went back.
https://preview.redd.it/w4doo5wc7g4g1.jpeg?width=1536&format=pjpg&auto=webp&s=b9352715cf6ac6090e9eaa5caeb0a73e05654ea2
There’s one place in the city i like pizza from and it’s car-distance away.
Walkable/public transport everything is worse and takes more time than to just make it myself.
This looks amazing. Reminds me of Dicey’s, one of my favorite pizzerias when I lived in Nashville. Amazing tavern style. Great job, my friend.
When I couldn’t find leek, bacon and mushroom white pie except in my kitchen.
When they raised their prices + the Costco around our area doesnt have supreme pizza anymore with all the toppings during Covid.
When I moved to the east coast of Canada where almost everywhere puts pepperoni under the cheese like common criminals. Your pizza looks amazing with those crisp, little flavour pockets on top. Fantastic job
Tavern Style is the way to go. Super easy for the home oven. I make a similar style here on my pizza steel. I’m only ordering takeout pizza nowadays if I have a coupon.
When we moved away from Chicago
The best pizza round these parts is probably Dominoes, so it didn’t take long.
I used to live in NYC, and the pizza haunted me when we moved across the country. The sad-ass pies around here are literally what prompted me to start learning pizza craft.
The moment I bought my own pizza oven and started being able to bake at over 400 degrees (Celsius of course)
At that point I was able to make better pizzas than 99% of the pizzerias here. I should note that the town where I live in Germany has very, very, VERY shitty pizza; only a handful of stores between the cluster of three cities around here are actually good. We are talking around 7 places or so in an area of more than 2 million people. The rest are utter shit.
After the food poisoning.
At about the point where I realized one homemade pie costs $3
I haven’t reached that point quite yet. So far, everybody else’s pizza is still better than my own.