Wich Is Better Pie Or Pizza

Is brick oven pizza better than baking it in a normal oven?

The key to baking great pizza (beyond ingredients and just focusing upon baking) is hot and fast. So a properly preheated traditional brick oven in which you can bake a pie at 900F in 4 minutes will always be modestly superior to a properly preheated oven with a pizza stone in which you can bake a pie at 500F in 10 minutes and it will be vastly superior to an oven with no pizza stone that had no thermal inertia and which can't retain it heat when you open the door to put in the pie. High Speed at high heat is important to meter the CO2 production of the yeast prior to expiration and to insure the set up of the dough before the sauce and oils from toppings have a chance to permeate the dough (which in a prolonged bake, soak the dough and make the pie soggy.)

Why do singular pizza slices sometimes taste better than ones served in whole pizzas?

They get cooked differently.A whole pizza gets cooked once until it’s done. “Done” is different in different pizza shops: sometimes darker and crispier, and sometimes golden and soft.A slice gets cooked once until it’s half done, and then cooked again when you order it. It might end up darker and crispier than a whole pizza at the same shop.I happen to think a dark crust on a pizza adds flavor.

Whose pizza is better, Domino’s or Little Caesars?

According to me, Domino’s pizza is better as compared to Little Ceasars.If we see their ratings then it is like thatDomino’s: - 85%Little Caesars: - 61%Domino’s: - There wasn’t anything that Dominos did that was far bad than any of the other presents and, while none of the pizza’s ingredients were overwhelmingly better than the others, it was firing on all cylinders in terms of flavor, texture, and convenience. With considering to the other chains that offered delivery, Dominos was easily the fastest and had the best temperature upon arrival. In addition to the speedy delivery time, the Domino’s pie was cooked to near refinement, as the cheese was not burned yet the edges of the pepperoni were crispy and even a bit well done. On the plain half, it struck a perfect cheese-to-sauce balance. On the pepperoni half, there was not a single bite where I didn’t get a good mix of topping, cheese, and sauce. Where the pizza truly stood out was the crust.Domino’s spread was the best tasting and most visually satisfying while providing a nice texture that fell just short of Sbarro.Ranking: 1stLittle Caesars: - Despite not having delivery, Little Caesars was probably the most suitable of the group because of its superb speed and price point. Generally, Little Caesars pie was solid: it didn’t provide the best tasting pizza, but there were only a few minor complaints with the offering. And at 82 cents a slice, it’s a great deal. The pie itself was moderately smaller than Dominos, Papa John’s and Pizza Hut, and the crust was a bit undercooked and bland. While Little Caesars sauce was very good, there could have been more of it on the pizza, especially when it came to the plain cheese slices. Even though the topping distribution was somewhat off, the pepperoni slices were far superior to the plain half of the pie. If Little Caesars could up its sauce flavor and pepperoni distribution, it would be right there with the top two chains on this list.Ranking: 3rd

Do you prefer your pizza pies cut or cut into squares, and why?

It depends on the style of pizza. When I worked in pizza we referred to the squares as “Chicago Cut”. In general these work well on thin and crispy pizza. New York style where you're intended to fold don't work well here. Thick pizza tends to work better as slices until you get to the huge deep dish. I prefer squares with these as slices are just too huge.

What's the difference between pizza and tomato pie?

The two things can overlap or they can be different. Tomato Pie has a thick crust with tomato sauce on it, and sometimes fresh tomatoes. Sometimes it has lots of cheese and sometimes it has only a sprinkle of Parmesan. It does not have other toppings. Tomato Pie tends to be regional: for example it is common in Trenton, New Jersey. It can overlap with the simple cheese and tomato sauce pizza.Pizza can have a thick crust (Chicago style) or a thin crust. It always has cheese on it, but it may have tomato sauce, white sauce, or olive oil and garlic. Pizza also has other toppings such as pepperoni, sausage, mushrooms and assorted vegetables.Then there is also the Tomato Pie of Southern and Midwestern cooking, where in a pie shell, fresh garden tomatoes, cheese, and sometimes bread crumbs are layered and baked. Sometimes there is a top crust and sometimes not.

Is tomato pie and cheeseless pizza the same?

It all depends on where you are. In the Philadelphia area, where I grew up, they are the same: a Philly tomato pie is a square, cheeseless or nearly cheeseless pizza with a thick, Sicilian style crust topped with tomato sauce and, at most, just a dusting of grated cheese. I never realized that just a stone's throw away, in Trenton, a tomato pie was something completely different--or that across the Mason-Dixon line, it was something else again.

What's the difference between New York style pizza and Chicago style pizza?

Your standard New York style pizza has a thin crust, a decent though thin layer of red sauce, a healthy but not overburdened layer of cheese, and is best eaten with few or no extra toppings. I make it a point to get a slice of pizza if I can when I visit the Bronx. It's called a pizza pie by tradition.The Chicago style pizza that most people know was created by Uno's many decades ago, and has been duplicated by others. It is much more like an actual pie than the New York pizza due to the thickness of the crust and the toppings. The crust is more browned than charred, the cheese is commonly not browned at all, and the whole thing takes a lot longer to cook. It does handle toppings better but only because you already expect the whole thing to be thick. Uno's style pizza I usually don't go out of my way to eat.