15 Comments
Jul 21, 2023Liked by Lisa Hirst Carnes

I loved the pizza in Rome. It’s thin and crispy and doesn’t have too many toppings but what it does have is fresh and delicious. I also have a soft spot for Anglers Haven pizza - Firehouse pizza. It’s spicy and just right crust.

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Jul 20, 2023Liked by Lisa Hirst Carnes

One of my favorite types of pizza is white pizza. I tried this for the first time when visiting northeastern Ohio decades ago. I was hooked. The key is having Hungarian hot peppers, garlic and a mix of white cheeses.

A couple of years ago, I made a large batch of Hungarian peppers using my mother-in-law’s recipe. Now I can almost match this delicious pizza at home.

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Jul 19, 2023Liked by Lisa Hirst Carnes

I am very partial to Punch Pizza! I worked there for two years in high school and ate it roughly twice a week throughout my time working there. The fact that I never got tired of eating it shows how good it really is. The margarita pizza is Neapolitan style made with crushed tomatoes, a thin yet soft crust, mozzarella, and is topped with fresh basil. It's perfect on its own but I really like it with roasted red peppers and sausage.

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Jul 19, 2023Liked by Lisa Hirst Carnes

I like Phil's Pizza in Bridgeport on the Southside in Chicago. Phil's is 3 blocks from my studio and has Chicago tavern style pizza meaning it's relatively thin and cut into squares. I like the mushroom and sometimes the mushroom and sausage. Tavern pizza is all over Chicago and is what locals eat...not really the deep dish. I also like when I go into Phil's and order and the woman behind the counter says, "what can I get ya, hun?" in a Southside accent. BYW..I am probably old enough to be her dad.

Other nice Chicago options are if an outta towner is visiting and wants deep dish Ginos East in Streeterville. The cheese is below the sauce and acts as a resist between the sauce and cornmeal crust so the crust retains it's integrity. I am thinking of using a Ginos East pie in a demo in one of my classes on the idea of resists.

If Barbara and I are going out for pizza we usually go to Union in Evanston where they have pizzas like broccoli and kale. It's an entirely different experience than Phils, but a great place to have a few glasses of pinot noir and a pizza. You can eat at Phil's, but to drink you have your choice of 3 different kinds of pop. So I guess pizza is really about the kind of experience you're looking for. Oh yeah, Phil's is really great cold.

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I have a soft spot for pizza from Fire & Nice Pizza a couple of blocks from my house. Their crust is chewy and their sauce is spicy. Plus, they're super nice and have a great selection of beer and wine "mom" pours. Lol.

My favorite is MARSHALL ERIKSEN - Crushed Tomato Sauce, Parmesan, Basil, Whole Milk Mozzarella. Ask me tomorrow and it will be something else.

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