| Food news: 10:58 - Nov 16 with 2747 views | SitfcB |
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| Food news: on 15:26 - Nov 16 with 812 views | itfcjoe |
| Food news: on 15:23 - Nov 16 by hype313 |
It just tastes so synthetic to me, and when you can get an excellent authentic one from Bella Napoli for half the price I just fail to see why someone would go for Dominoes.
But hey,I'm in the minority as they are hugely popular.
Might start a 10 pager here, but I also don't get the Hype around Nando's either, not saying it's awful, but just find it quite bland, it's Chicken and Chips all a bit magnolia for me. |
I don't think anyone pays full price for Dominos in fairness, I do like Pizza Loft as a more real one....but so attuned to fake that I'm more than happy with a Dominos or Pizza Hut!
I've been to Nandos much more lately, the kids menu there is a really good value, and good quality, healthy food.
I was a little bit your way, as to why it is so highly rated, but can see why it's popular, relatively cheap, good selection, and for today's youth who are mega body conscious it's a good way to eat a balanced meal when you go out opposed to a lot of other chain restaurants |  |
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| Food news: on 15:28 - Nov 16 with 802 views | giant_stow |
| Food news: on 15:25 - Nov 16 by footers |
I think we need to start with the premise that there are two species of pizza: Italian and American. They are very different beasts, but even so, for me, Dominos is still an inferior American pizza.
As readers of the controversial pineapple thread will know, this means the only acceptable American pizza is a kebab shop hawaiian. |
Not seen that distinction before. What makes a pizza american? |  |
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| Food news: on 15:28 - Nov 16 with 804 views | clive_baker |
| Food news: on 15:16 - Nov 16 by giant_stow |
Must admit I'm struggling with this one too. Where I live is stuffed full of indi 'artisan' pizza places and some are nice for sure, but I stuggle to see much difference with them and domino's. The only one I'm less keen on is pizza hut as it's a bit flavourless, although cheaper, so not altogether bad. [Post edited 16 Nov 2020 15:17]
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I've never understood how Domino's can charge £20+ for a slab of sugary dough.
It's the sweetness that I can't get on board with. Domino's use 3x the amount of sugar you would normally expect in a pizza base, working out at about 4 tsp per slice (depending on the topping) and feck knows how much more in their sauces. It just doesn't taste how pizza should IMO. Much prefer a thinner, Italian base myself.
As for Nando's that's the Paul Lambert of the restaurant world, complete fraud. I'm not sure how it's still operating at the level it is. |  |
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| Food news: on 15:32 - Nov 16 with 792 views | J2BLUE |
| Food news: on 15:28 - Nov 16 by clive_baker |
I've never understood how Domino's can charge £20+ for a slab of sugary dough.
It's the sweetness that I can't get on board with. Domino's use 3x the amount of sugar you would normally expect in a pizza base, working out at about 4 tsp per slice (depending on the topping) and feck knows how much more in their sauces. It just doesn't taste how pizza should IMO. Much prefer a thinner, Italian base myself.
As for Nando's that's the Paul Lambert of the restaurant world, complete fraud. I'm not sure how it's still operating at the level it is. |
Dominos's thin and crispy base is pretty damn good to be fair.
Even with offers though it's ridiculously expensive.
Pizza Hut's £5 range is a bargain though IMO. |  |
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| Food news: on 15:32 - Nov 16 with 792 views | footers |
| Food news: on 15:28 - Nov 16 by giant_stow |
Not seen that distinction before. What makes a pizza american? |
Sort of deep dish, lots of synthetic cheese, you can put things like pineapple on it.
Italian is thin crust, not many ingredients/cheese on it, you can put stuff like artichokes and fried eggs on it.
That's my amateur opinion on this important matter. |  |
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| Food news: on 15:43 - Nov 16 with 771 views | SpruceMoose |
| Food news: on 15:32 - Nov 16 by footers |
Sort of deep dish, lots of synthetic cheese, you can put things like pineapple on it.
Italian is thin crust, not many ingredients/cheese on it, you can put stuff like artichokes and fried eggs on it.
That's my amateur opinion on this important matter. |
Such was my rage at reading your fake news post that I got my password wrong three times trying to log in.
What you are describing is a Chicago style pizza, which is basically a casserole on a piece of bread. Awful stuff.
New York style, however, is large, hand tossed and thin. Derived from the Neopolitan style, an homage if you wish. If you were to ask for pineapple on though it you'd end up getting thrown out. |  |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Food news: on 15:45 - Nov 16 with 767 views | footers |
| Food news: on 15:43 - Nov 16 by SpruceMoose |
Such was my rage at reading your fake news post that I got my password wrong three times trying to log in.
What you are describing is a Chicago style pizza, which is basically a casserole on a piece of bread. Awful stuff.
New York style, however, is large, hand tossed and thin. Derived from the Neopolitan style, an homage if you wish. If you were to ask for pineapple on though it you'd end up getting thrown out. |
No need to get your knickers in a twist over rubbish cheese on toast, bub.
*Gesticulates like a New Yorker* | |
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| Food news: on 15:54 - Nov 16 with 757 views | SpruceMoose |
| Food news: on 15:45 - Nov 16 by footers |
No need to get your knickers in a twist over rubbish cheese on toast, bub.
*Gesticulates like a New Yorker* |
Geddthafugouda here you limey fug. | |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Food news: on 16:44 - Nov 16 with 719 views | giant_stow |
| Food news: on 15:54 - Nov 16 by SpruceMoose |
Geddthafugouda here you limey fug. |
Well I thank you both for my education in pizza. | |
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| Food news: on 16:46 - Nov 16 with 710 views | footers |
| Food news: on 15:54 - Nov 16 by SpruceMoose |
Geddthafugouda here you limey fug. |
This conversation has made me now wonder why no one's ever done a Lea and Perrins margherita. Could be a winner. | |
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| Food news: on 16:46 - Nov 16 with 708 views | clive_baker |
| Food news: on 15:43 - Nov 16 by SpruceMoose |
Such was my rage at reading your fake news post that I got my password wrong three times trying to log in.
What you are describing is a Chicago style pizza, which is basically a casserole on a piece of bread. Awful stuff.
New York style, however, is large, hand tossed and thin. Derived from the Neopolitan style, an homage if you wish. If you were to ask for pineapple on though it you'd end up getting thrown out. |
When I was in Chicago a friend was adamant that we go to have a pizza pie. Went to the original place apparently, or so he told me. Where it originated from. I think it was called Uno.
Ordered like you would ordering a pizza here, 1 each etc. Feck me this thing was a joke, must've been 4 inches deep. Hideous creation. | |
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| Food news: on 16:50 - Nov 16 with 699 views | ArnoldMoorhen |
| Food news: on 13:15 - Nov 16 by giant_stow |
Whats wrong with Domino's?!
It's nicer than my freezer's Chicago Town (this household's favorite easy dinner when I can;t be arsed to cook), but admittidly costs a lot more. |
Get an Ooni and some flour and make pizzas that taste better for a quid a throw.
You'll pay back the investment versus takeaway in 7 or 8 cooks. And it's fun. And you can go full pizza geek and nerd out over cold v room temperature proving, yeast types and flour protein percentages, should you want to. Me, I just like making nice pizzas.
This is a lockdown advisory message from ArnoldMoorhen |  | | |
| Food news: on 16:55 - Nov 16 with 687 views | itfcjoe |
| Food news: on 16:46 - Nov 16 by clive_baker |
When I was in Chicago a friend was adamant that we go to have a pizza pie. Went to the original place apparently, or so he told me. Where it originated from. I think it was called Uno.
Ordered like you would ordering a pizza here, 1 each etc. Feck me this thing was a joke, must've been 4 inches deep. Hideous creation. |
Yep, there is Uno and then another one where the name escapes me where you can write all over the walls that seem to battle it out as the original - and they are absolutely massive, but I quote liked them! | |
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| Food news: on 17:06 - Nov 16 with 665 views | ArnoldMoorhen |
| Food news: on 16:46 - Nov 16 by footers |
This conversation has made me now wonder why no one's ever done a Lea and Perrins margherita. Could be a winner. |
That would work!
The current trend is "Hot Honey": honey with chilli sauce. | | | |
| Food news: on 17:55 - Nov 16 with 637 views | Trequartista |
| Food news: on 15:28 - Nov 16 by clive_baker |
I've never understood how Domino's can charge £20+ for a slab of sugary dough.
It's the sweetness that I can't get on board with. Domino's use 3x the amount of sugar you would normally expect in a pizza base, working out at about 4 tsp per slice (depending on the topping) and feck knows how much more in their sauces. It just doesn't taste how pizza should IMO. Much prefer a thinner, Italian base myself.
As for Nando's that's the Paul Lambert of the restaurant world, complete fraud. I'm not sure how it's still operating at the level it is. |
Not a great fan of Dominos but don't ever pay £20, there are always half price or two for one vouchers to be found. |  |
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| Food news: on 10:01 - Apr 9 with 444 views | earlsgreenblue |
| Food news: on 16:50 - Nov 16 by ArnoldMoorhen |
Get an Ooni and some flour and make pizzas that taste better for a quid a throw.
You'll pay back the investment versus takeaway in 7 or 8 cooks. And it's fun. And you can go full pizza geek and nerd out over cold v room temperature proving, yeast types and flour protein percentages, should you want to. Me, I just like making nice pizzas.
This is a lockdown advisory message from ArnoldMoorhen |
I just want to revive this thread & the “Ooni” pizza oven recommendation, what a beast, never knew it got that hot inside, cooks a thin base Neopolitan style based pizza in 60-90 seconds, dough bubbles up, crusts char, bases cook by the high temperature stone base inside & the toppings by the heat source, (LPG) here, although wood & wood pellets fuel types are available. I had previously seen this oven mentioned by “ ArnoldMoorhen” & eventually succumbed & got one......brilliant. | | | |
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