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Got a smiley pizza? Send your photos and story to The Big Cheese and we'll post it on the site!
Flickr Find: A Smile from Chicago
green chef is a 20-year-old culinary student from Chicago who has obviously been putting his professional training to good use.
Here we have a classic pepperoni smile with what looks like acne blemishes made of sausage.
Now with this guy being a chef-in-training, it's encouraging to see
that at America's finer culinary institutes they are still teaching chefs the fundamentals
of making happy face pizzas. (This is a skill as critical as making an omelette or souflee in your finer dining establishments.)
However, a pepperoni smile is almost cliche, and from a real chef it's got to
be a cut above. I'll give this guy a 5/10. With continued training, perhaps one day he'll be good enough to produce a
"pro-level" pizza. Good luck in culinary school, green chef!
Check out this and other plates from green chef on flickr.
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Stale, but still cheesy!
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New York-style pizza is a style originally developed in New York City, where pizza is often sold in oversized, thin and flexible slices. It is traditionally hand-tossed and light on sauce, essentially amounting to a much larger version of the Neapolitan style. The slices are sometimes eaten folded in half, as its size and flexibility may otherwise make it unwieldy to eat by hand. This style of pizza tends to dominate the Northeastern states and is very similar to the basic style common through the United States and known simply as pizza. Many pizza establishments in the New York metropolitan area offer two varieties of pizza: "Neapolitan", or "round", made with a relatively thin, circular crust and served in wedge-shaped slices, and "Sicilian", or "square", made with a thicker, rectangular crust and served in large, rectangular slices.
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