Pizza

[Popeye_Card]

This thread is for discussing the awesomeness of pizza. All kinds. Any rants against any type of pizza are not welcome here.

[JCShutout]

The only problem with pizza is that it doesn't get eaten by me everyday. I should look to remedy this.



Popeye, your third pic reminds me that I need to get to blackthorn soon.

[cardsfansince82]

I would alternate between pizza and mexican food for pretty much every meal if they weren't so unhealthy.

[tothebeach08]

Where is that 3rd picture taken at? That pizza looks like something I want!

[JCShutout]

Where is that 3rd picture taken at? That pizza looks like something I want!

I think that's at Blackthorn pub in the Tower Grove Park area. Best deep dish pizza (and best pizza in general) in stl.

[cardsfansince82]

All of those pictures look good. But that first picture has already made my lunch plans sealed.

[Joe Wells]

Is there anywhere in StL to get Chicago-style other than Uno? I like Uno, just wondering if there are others out there.

[TimeForGuinness]

Is there anywhere in StL to get Chicago-style other than Uno? I like Uno, just wondering if there are others out there.

Black Thorn Pub
Lemons

[Popeye_Card]

P_C's easy deep dish recipe.


1 box Hot Roll Mix
10oz block frozen spinach (thawed)
1 ball fresh mozerella cheese (grated)
toppings as desired (olives, mushrooms, green peppers, sausage, ham, etc.)
Some sort of pizza/pasta sauce (I prefer a spicier, chunkier sauce myself)
12" round, 1.5" deep pan, preferably cast iron


* Mix dough as directed for pizza dough, and let rise
* Seperate out 2/3 of dough, and roll out so that you have a 1" overlap over the pan
* Mix spinach with 2/3 of grated cheese. Place in pan.
* Spread other toppings over the spinach/cheese mix.
* Roll out remaining dough so that it covers the pan. Roll the overlap dough into the covering dough, and kinda tuck it all in. Cut a couple 1" slits in the dough to let steam escape.
* Spread sauce on top.
* Bake on bottom rack at 450 for 10 minutes. Move to middle rack and bake for 30-45 minutes (until dough is browning). Sprinkle on remaining cheese for last 10 minutes.

[JL21]

Is there anywhere in StL to get Chicago-style other than Uno? I like Uno, just wondering if there are others out there.

Black Thorn Pub
Lemons

Yup. Just be aware that it's not a totally traditional Chicago-style (i.e. it looks like Popeye's last photo and not his first).

By the way... I didn't see a NY style in the original post so I will remedy this, though Chicago-style has my heart: