Pizza
- Thread starter Session 5
- Start date
Looks yummy.
We pretty much stopped getting carry out pizza from anyone around here. We make our own. Will be making one of these Friday. Dough is already in the fridge cold proofing. Secret to this type of pie is cheese goes in first. then meat. Then sauce. Cheese has to go in first or it burns while waiting for the pizza to cook. We also make regular thinner crust ones. Sausage.... pepperoni.... mushrooms... etc. Making our own lets us experiment. We also do a BBQ pizza.... BLT pizza..... Taco Pizza.... and just recently did a Carnitas Pizza using an avocado creme as a base rather than a tomato sauce. Also did a Pasta Pizza..... think spaghetti and meatballs only using elbow pasta rather than spaghetti. And yes. We put Canadian Bacon and pineapple on pizza.
We pretty much stopped getting carry out pizza from anyone around here. We make our own. Will be making one of these Friday. Dough is already in the fridge cold proofing. Secret to this type of pie is cheese goes in first. then meat. Then sauce. Cheese has to go in first or it burns while waiting for the pizza to cook. We also make regular thinner crust ones. Sausage.... pepperoni.... mushrooms... etc. Making our own lets us experiment. We also do a BBQ pizza.... BLT pizza..... Taco Pizza.... and just recently did a Carnitas Pizza using an avocado creme as a base rather than a tomato sauce. Also did a Pasta Pizza..... think spaghetti and meatballs only using elbow pasta rather than spaghetti. And yes. We put Canadian Bacon and pineapple on pizza.
JJ119
Well-Known Member
Looks yummy.
We pretty much stopped getting carry out pizza from anyone around here. We make our own. Will be making one of these Friday. Dough is already in the fridge cold proofing. Secret to this type of pie is cheese goes in first. then meat. Then sauce. Cheese has to go in first or it burns while waiting for the pizza to cook. We also make regular thinner crust ones. Sausage.... pepperoni.... mushrooms... etc. Making our own lets us experiment. We also do a BBQ pizza.... BLT pizza..... Taco Pizza.... and just recently did a Carnitas Pizza using an avocado creme as a base rather than a tomato sauce. Also did a Pasta Pizza..... think spaghetti and meatballs only using elbow pasta rather than spaghetti. And yes. We put Canadian Bacon and pineapple on pizza.
Looks Fantasticly Delicious!!
Jethro Rocker
Ambassador of Live & Loud Action
I haven't, no.
Also article doesn't come up.
Jethro Rocker
Ambassador of Live & Loud Action
I haven't had any of the Regina pizza. Link didn't work so I know not what it is. That description sounds right tho.
OP
Session 5
Ambassador of Strings & Wings
Looking for the best pizza in town? Look no further than Tumblers! Our pizza is made with the highest quality tomatoes available and the world-famous SAUCE, THESAUCEISBOSS ensuring a delicious flavor that can’t be beat. Fresh dough mixed daily using our own SECRET RECIPE and top it off with a special blend of three high-quality mozzarella cheeses.
At Tumblers, we use only the best quality meats, HARVEST MEAT and freshest vegetables resulting in THE BEST PIZZA YOU’VE EVER TASTED.
Don’t just take our word for it – OUR CUSTOMERS HAVE VOTED US #1 BEST IN CHOW IN REGINA, AS SEEN ON FOOD NETWORK. SUPPORTS LOCAL, come visit us at Tumblers Pizza. THANK YOU!
City-wide Delivery & Free Pickup Available
Do they deliver to NE Illinois? Asking for a friend.
TVvoodoo
Ambassador of The Comfortably Slung
I believe the Saskapizza tradition arose in the 80's.. I lived not far from two places that served this up in Jethroburg. One place was a restaurant/lounge called Houston Pizza, which is still operating in a few other SK cities, but no longer in Saskatoon. The way I heard it told is this very meat-centric pizza style is sort of based on the Greek style, accentuated further for hungry Saskapeeps
As college kids in the 80's Toon Town also had a "Yellow Submarine" place where we could get a 12" fully loaded pizza, with as many toppings they could pile on it built "subway" style right in front of you. I recall around seven or eight bucks. We'd Just load 'em up, It was a crazy good value. We'd get like 2" of toppings, mega cheese --- but instead for cooking it, they'd wrap it in foil and you'd take it home and bake it up yourself for something like 20 minutes. Couple meals worth there even for us ravenous students.
As college kids in the 80's Toon Town also had a "Yellow Submarine" place where we could get a 12" fully loaded pizza, with as many toppings they could pile on it built "subway" style right in front of you. I recall around seven or eight bucks. We'd Just load 'em up, It was a crazy good value. We'd get like 2" of toppings, mega cheese --- but instead for cooking it, they'd wrap it in foil and you'd take it home and bake it up yourself for something like 20 minutes. Couple meals worth there even for us ravenous students.
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Jethro Rocker
Ambassador of Live & Loud Action
Vern's Pizza. More meat in one slice than a deli!! Just crazy.I believe the Saskapizza tradition arose in the 80's.. I lived not far from two places that served this up in Jethroburg. One place was a restaurant/lounge called Houston pizza, which is still operating in a few other SK cities, but no longer in Saskatoon. The way I heard it told is this very meat-centric pizza style is sort of based on Greek style, but accentuated for hungry Saskapeeps
As college kids in the 80's Toon Town also had a "Yellow Submarine" place where we could get a 12" fully loaded pizza, with as much and many toppings they could pile on it built of "subway" style right in front of you. I recall around seven or eight bucks. We'd Just load 'em up, It was a crazy good value. We'd get like 2" of toppings, mega cheese --- but instead for cooking it, they'd wrap it in foil and you'd take it home and bake it up yourself for something like 20 minutes. Couple meals worth there even for us ravenous students.
I remember Yellow Submarine!!