Eh... honestly, although I find it amusing that it's basically like every single pizza marketing gimmick all thrown into one, it doesn't really sound that appetizing to me. Salsa sauce? And a pepper alfredo sauce? On the same pizza? Chicken sausage? Turkey ham? Come on, you guys, where's the real meat? You got a problem with pig and cow for some reason? And the construction of the pizza doesn't look all that appetizing either... it looks more like a pastry or an antipasto tray than a pizza.

I've never really been a fan of the experimental California-type pizzas that use white sauces, and chicken, and all of those bizarre light and unorthodox ingredients. I want my pies nice and heavy and terrible for my health like they should be. Give me pork, baby! Sausage, pepperoni, bacon, ham, all those nice heavy salty meats, on a crispy hand-stretched crust that isn't chemically leavened like Pizza Hut's, with some good old-fashioned Italian marinara sauce and every cheese you can get your hands on. Yum! That's the Italian way!

I almost always prefer traditional pizzas to the weird ones, but Riverwind didn't mention any Italian pizzas. A perfectly baked Neapolitan margherita can be an amazing thing.

It sure took a while in transit, but that pizza was on the menu at Pizza Hut in Japan in 2007. While I never bought one (I avoided Pizza Hut, for a far better local shop in town), I did save the full color flyer that came with my morning newspaper on September 9, 2007. It looks identical to the photo of the Singapore version in the Huffington Post.

My favorite pizza was a version that the shop called its "Ethnic Pizza," though I could never figure out which ethnic it was supposed to be. Ingredients included canned corn, salted squid guts (ika no shiokara) and enough hot peppers that the Korean kid in the apartment above me couldn't eat it. His father managed a slice with obvious pain....

St. Louis Style thin crust and cut into squares

...1997

JesusA (imported) wrote: Sat Dec 22, 2012 5:48 pm Ingredients included canned corn, salted squid guts (ika no shiokara) and enough hot peppers that the Korean kid in the apartment above me couldn't eat it. His father managed a slice with obvious pain....

a) I never said Huffington Post was up to date. They just discovered it so it's NEW to them.

b) that Korean pizza sounds perfectly awful. My stomach is shriveling and my butt puckering at the thought...

I think if I were to reach for it, my large intestine would leap out of my body and around my neck to strangle me so that even dead, no one could force that down my mouth.

PS - the current story I'm writing is that florid too.

My fav one, at least here in winnipeg, is the perrogi cheese pizza from bostons

Eunuchus (imported) wrote: Sat Dec 22, 2012 6:26 pm St. Louis Style thin crust and cut into squares

This is the worlds worst pizza ever on the entire planet, NEVER EVER GET ONE OF THESE.

Let me describe it to you, its a crust that had to be made prior to WWII then put in cold storage, then its covered with some kind of second rate tomato sauce that reminds you of Catchup followed by there seven kinds of cheese, mostly cheddar with big dumps of I think it was meat, who knows could be left over from what MacDonald had left over from the two steers they used back in the 70's, don't let the pools of grease floating on top fool you, its added after the meat.

Really this is the worst pizza I have ever had, I tried it three times from three different Uno's and do yourself a favor if ever your in St Louis and want to try so local food, have a Bud and skip everything else.

Eunuchus, I do hope you posted this in jest,

River

there is another flavour I love but with a big crust. pepperoni and garlic.

I always tell them to add xtra garlic on it. (drooling)

Riverwind (imported) wrote: Sat Dec 22, 2012 10:23 pm This is the worlds worst pizza ever on the entire planet, NEVER EVER GET ONE OF THESE.

Let me describe it to you, its a crust that had to be made prior to WWII then put in cold storage, then its covered with some kind of second rate tomato sauce that reminds you of Catchup followed by there seven kinds of cheese, mostly cheddar with big dumps of I think it was meat, who knows could be left over from what MacDonald had left over from the two steers they used back in the 70's, don't let the pools of grease floating on top fool you, its added after the meat.

Really this is the worst pizza I have ever had, I tried it three times from three different Uno's and do yourself a favor if ever your in St Louis and want to try so local food, have a Bud and skip everything else.

Eunuchus, I do hope you posted this in jest,

River

Cooks County on PBS did a show on making your own St Louis Pizza. The crust is baking powder raised instead of yeast risen, sort of cracker like. Sauce is no cook from canned tomatoes. Whole thing can be in the oven almost as fast as it takes to preheat, about 20 minutes. If I have the time I make sourdough crust, (asually at least once a week) but for 20 minutes this is quite a good pizza. One distinctive feature is a local smoked cheese which CC approximates w/ liquid smoke, American and Monterey Jack cheeses. I highly recommend the recipe, particularly for beginning pizza makers. See recipe at http://www.stltoday.com/lifestyles/food ... 9746e.html

ook's Country magazine

Yield: 2 (12-inch) pizzas (8 servings)

For the sauce:

1 (8-ounce) can tomato sauce

3 tablespoons tomato paste

2 tablespoons chopped fresh basil

1 tablespoon granulated sugar

2 tablespoons dried oregano

For the cheese (see note):

2 cups shredded white American cheese

1/2 cup shredded Monterey Jack cheese

3 drops liquid smoke

For the dough:

2 cups all-purpose flour

2 tablespoons cornstarch

2 teaspoons granulated sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 cup plus 2 tablespoons water

2 tablespoons olive oil

1. Adjust an oven rack to the lower-middle position. Place a pizza stone or an inverted baking sheet on the rack. Preheat the oven to 475 degrees.

2. Prepare the sauce. Whisk together tomato sauce, tomato paste, basil, 1 tablespoon sugar and oregano in a small bowl. Set aside.

3. Prepare the cheese. Toss American and Monterey Jack cheeses with liquid smoke in a medium bowl. Set aside.

4. Prepare the dough. Combine flour, cornstarch, 2 teaspoons sugar, baking powder and salt in a large bowl. Combine water and olive oil in a measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive.

5. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into a small circle and transfer to a sheet of parchment paper dusted lightly with flour. Using a rolling pin, roll and stretch dough into a 12-inch circle, rotating parchment as needed. Lift parchment off work surface and onto an inverted baking sheet.

6. Top each piece of dough with half of the sauce and half of the cheese. Carefully pull one sheet of parchment paper and pizza off a baking sheet and place on the hot baking stone. Bake until underside of crust is golden brown and cheese is completely melted, 9 to 12 minutes. Meanwhile, roll out the remaining dough and top with sauce and cheese.

7. When first pizza is done, transfer to a cooling rack and let cool for a few minutes. Bake second pizza. Cut pizzas into 2-inch squares and serve.

Note: Substitute 2 1/2 cups of provel cheese, if available, for the cheese mixture. The dough can be made in advance; tightly wrap in plastic and refrigerate for up to 2 days.

Per serving: 310 calories; 15g fat; 8g saturated fat; 35mg cholesterol; 12g protein; 33g carbohydrate; 12g sugar; 2g fiber; 870mg sodium; 100mg calcium.

Transward

I don't care what you say, its the worst pizza ever made but if you like think pizza should have a cracker crust and topped with cheddar cheese swimming in grease ok but that is not my idea of a pizza. This outfit also makes something they call a sub sandwich, its the same quality as their pizza, both forgettable and an insult to subs everywhere, its even worse then subway.

River