RacerX whats a good PIZZA place in ORANGE COUNTY

[Endrik]

I agree what Tommy told me, if the pizza is good then there's no need for toppings, just cheese and that's it

[Tekky]

One thing I will say is that I've never had really good deep dish pizza outside of Chicago (the Pizzeria Uno chain pizza is especially horrible, and has nothing to do with the real thing), but I've had great NY style pizza all over, including in Chicago.

The chain stores of Pizzeria Uno are ho-hum, nothing like the original at Wabash and Ohio. (and Pizzera Due a couple blocks away) I've been to an Uno's in Daytona Beach, FL. It was not only bad pizza, it had bad atmosphere. (I used to just go and have a couple pints of Uno's Amber once or twice a week at Wabash and Ohio)

They say the differences in crusts of NY-style pizza is all in the water. I saw a show somewhere that a NY-style pizza joint outside of NY trucked in water from NY.

[StukaJU87]

Had 2 slices at Stella's in NYC last night. Oh, you guys have no idea.

[cookiemonster2]

Gee I guess I'll have to go to Chicago some day for pizza.

[thetroy]

I don't know why you clowns think chains automatically have worse pizza. They have way more money and can do way more practice/research. The Pizza Hut pan pizza is damn good when the person making it doesn't skimp on sauce or cheese.

My favorite pizza is the deep dish from a smaller chain around here called Jet's - perfect crust!

You new yorkers can keep your wimpy thin pizzas.

[RacerX]

kings31 did you die?

[texasfury]

........

[RacerX]

Still haven't heard from kings31 about his 2008 pizza trip to Orange, CA!

[javert]

Yes, we need some closure on this

[Endrik]

Maybe he's still looking for a place which offers something eatable?
I do believe you can get an eatable piece of slice in California if a good oven and bottle or imported water is used for the dough but to me the thing called California-style pizza is usually pretty horrible with all those ridiculous toppings.

Still haven't had any good deep dish pizza, maybe I should go to Chicago before I can have a final conclusion, so far though it all has been absolute rubbish, and it doesn't even feel like a pizza which isn't necessarily a bad thing. A thick pie with tomato sauce. Pizza is one of the many similar type of pies from the mediterranean area (Pissaladière, Manakish, Lahmacun, Greek casserole pies etc.) the main difference is its crust. Deep dish crust doesn't feel like pizza crust. I'd consider everything from New York style to typical American style (NY - very thin with Neapolitan texture, Roman - thin, modern Neapolitan - medium thin, old/classic Neapolitan - medium thick to quite thick & topped with halved cherry tomatoes instead of sauce and is rarely made even in South Italy these days, typical American crust - pretty thick) to be pizza but thicker than that feels something else.

[atomic charvel guy]

Here's the Ironic fact of the thread, the best pizza i have ever eaten in southern california, or in orange county at least is called
"King's Pizza" in huntington beach. How's that for ironic? Anyway, you chicago guys aren't eating pizza, you're eating a huge stuffed pie
that looks like it should be on a thanksgiving table. I'm not doubting the taste of it, there's just too much disco going on inside that deep dish action. Good pizza needs nothing on it. And certainly shouldn't be 3 inches thick, that's a whole different animal.
I'm sure it tastes great, but i take a big crispy long slice of regular cheese pizza anyday over it.

[Cygnus X1]

Tommy, open up and free your trapped mind.
There are all kinds of great pizza in different styles.
I lean toward a thick Chicago but a great tasting NY or gourmet fills the bill as well.
Pizza's I can barely eat?
Little Caesers
Pizza Village and variants similarly named, served on buffets
Godfathers
CiCi (another buffet)
Dominos
Chuck E Cheese tastes literally like what puke smells like...
Only frozen I ever buy is DiGiorno or Freschetta.

And I used to detest Pizza Hut back in the 70's and 80's but I think they are much better now.

Used to be nearly impossible to find a properly made pizza here in South Carolina.
Now there are plenty of displaced chefs willing to fill the void and we have more
choices than ever.
REAL NY and Chicago pizza chefs opening small family run places.
Why are most of them named Tony?

[atomic charvel guy]

trapped mind? i said i'm sure it tastes good but for me Cyg, pizza is an on the go kinda food. you storm a parlor, order a mondo sized slice,
fold it up and you're on your way munching it on the go down the street if need be. and those other places you mentioned are so bad
i'm going to have call in the national guard to stop my friends from wiping them out one by one.
you know who has great pizza? Florida. Yes Florida doss kick some tail when it comes to pizza. it's all about the water, although floridas water tastes horrible, it does the job and makes a great dough unlike the water west of the rockies, too alkaline, ruins bread, fresh bread in california is fresh for about half an hour. after an hour you can use bagels for hockey pucks. this is a fact.

[Endrik]

Why it isn't called a Chicago Pie or something similar? If the folks in Chicago invented it and prefer it over pizza why not honour it with a proper name instead of using a name which refers to a different food item originating 5000 miles away?
Another thing that puzzles me is why "Spaghetti Bolognese" and "Chicken Tikka Masala" - things invented in England are refered to as Italian and Indian food? Same goes for Spaghetti with meatballs, an American invention... hey, we all like it except italianos.
Pasta came from China through Middle East and arabs also brought all kinds of spices and sauces along - I don't see italianos calling a pasta dish a Chinese or Middle Eastern food.
Weird.

[Twitch]

Maybe he's still looking for a place which offers something eatable?
I do believe you can get an eatable piece of slice in California if a good oven and bottle or imported water is used for the dough but to me the thing called California-style pizza is usually pretty horrible with all those ridiculous toppings.

Still haven't had any good deep dish pizza, maybe I should go to Chicago before I can have a final conclusion, so far though it all has been absolute rubbish, and it doesn't even feel like a pizza which isn't necessarily a bad thing. A thick pie with tomato sauce. Pizza is one of the many similar type of pies from the mediterranean area (Pissaladière, Manakish, Lahmacun, Greek casserole pies etc.) the main difference is its crust. Deep dish crust doesn't feel like pizza crust. I'd consider everything from New York style to typical American style (NY - very thin with Neapolitan texture, Roman - thin, modern Neapolitan - medium thin, old/classic Neapolitan - medium thick to quite thick & topped with halved cherry tomatoes instead of sauce and is rarely made even in South Italy these days, typical American crust - pretty thick) to be pizza but thicker than that feels something else.

I had a "Chicago style" pizza last time I was in Chicago. Some place about 100 feet south of the Chicago Midway, like 63rd and Cicero(literally, the place got buzzed about every 5 to 10 minutes, the property fence to the airport was across the street). If a 3 inch thick upside down monstrosity is what exemplifies "Chicago style" pizza, then Ill stick with Pizza Hut thank you. You dont eat pizza with a fork.

EDIT: Googled it, Giordanos was the name of the place.