Half a croissant, on a plate, with a sign in front of it saying '50c'
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Pizza, and Pie

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I like pizza, and I also like pie, maybe we could find a way to combine the two??? Basically, it's just an open topped pie, but it then gets topped with a pizza base and a selected toppng, pepperoni, meatlovers, apricot chicken, or bacon...

It's totally pointless, but hey, it would be interesting!

christjan08, May 13 2012

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       um...   

       brit! possibly scottish species. needs feeding... not a cook -1 but welcome any way
po, May 13 2012
  

       [christjan], have you ever been to Chicago? Because in Chicago, what you just described is called 'pizza'...
Alterother, May 13 2012
  

       Recipe.
UnaBubba, May 13 2012
  

       ^.
FlyingToaster, May 13 2012
  

       Traditional Cornish Pasties have a savory (meat) filling at one end, and a sweet (fruit) filling at the other, thus doubling the number of reasons to throw the stodgy lump of dough away uneaten.
8th of 7, May 14 2012
  

       I've never been able to stomach pasties. I think they're the reason the Welsh and Cornish (they claim there's a difference but it's certainly not apparent to the rest of the world) are such dour, ornery bastards.
UnaBubba, May 14 2012
  

       Never been to Chicago Altherother, only been in the states for a total of 5 hours and that was on stop over from Europe to New Zealand, and here a pie is usually a simple pastry shell with a filling, and then a pastry top, not a pizza dough top. And our pizza is flat.. But do you mean a filled/stuffed crust??   

       And it's not quite like a cornish pastie, I was thinking more of a standard pie shell with a filling, say mince or something, and then a pizza base on the top.. but I see the similarities regarding the two flavorus.   

       @UnaBubba and FlyingToaster; I don't think this counts as a recipe as there are no quantaties or specific cooking times/temperatures mentioned.
christjan08, May 15 2012
  

       I just did a quick google search alterother, and i found what you mean. Sadly it's not available in New Zealand, which is a shame as I wouldn't mind trying one
christjan08, May 15 2012
  

       Really? Try reading the help file.   

       recipe - the central purpose of the invention is to describes how to prepare a dish that could be enjoyed by people eating it. In other words, recipes fit for Internet recipe sites should be posted there, not here.
UnaBubba, May 15 2012
  

       // do you mean a filled/stuffed crust? //   

       No, I meant a Chicago deep-dish pizza. Unlike the traditional Italian type or the Americanized 'New York style', it is not flat. In the Second City, they line a 1"-1 1/2" deep pie pan with a thick layer of pizza dough, pour in the sauce and stack on the cheese and toppings until they're heaped up higher than the sides of the pan. It is a pizza in pie form, virtually the same as what you describe in your post. Baked at 400 degrees for many decades now.   

       'Chicago-style' pizzas are widely available around the US, and poor imitations can even be found in the frozen foods section of most grocery stores, but to have one done right you have to go to Chicago. Next time you fly halfway around the world, try to arrange a layover at O'Hare. Gorge yourself and thank me later.   

       <later>:   

       Sorry, [cj08], I missed your anno explaining that you'd found it on Google, which makes all of the above a bit superfluous. I'll leave it up here anyhow, since now you know how to make one (sans baking time, which I'm sure you can find somewhere else) and, more importantly, where to find the genuine article. You won't even have to leave the airport; one of the best deep-dishes I had during my visit was at a place right on the domestic terminal concourse. I think it was called Reggie's Pizzeria, or maybe Regan's.   

       The way to tell a good one is that the toppings have all sunk down into the cheese and a crispy, golden-brown shell has formed across the top. The crust around the very edges should be so browned that it's almost black, but not charred, and the inside is completely molten. You have to let it cool for at least 5 minutes after you remove your slice from the pan.
Alterother, May 15 2012
  

       It's interesting how many variations of pizza there are around the world, none of which bear much more than a passing resemblance to pizza in Italy.
UnaBubba, May 15 2012
  

       I've thought the same thing. I ordered a pizza in Venice and was perplexed by what came to the table--until I took a bite.
Alterother, May 15 2012
  

       I had a ten minute argument with a restaurateur in Milan, over whether you could put more than 4 toppings on a pizza. he argued in Italian; I argued in English.   

       In the end I gave him a list, written in Italian. He gave me a pizza with six toppings, very sparingly sprinkled on the bread.   

       BTW, you eat them rolled up, like a doner kebab.
UnaBubba, May 15 2012
  

       Yes, I learned that by watching a genuine authentic Italian family eat theirs. Naturally, none of them stopped talking to do so, but I omitted that part of the technique when I tried it myself. I figured that sort of manuever wasn't appropriate for novices.
Alterother, May 15 2012
  

       You have to be Italian. That way you can keep eating while you talk with your hands.
UnaBubba, May 15 2012
  

       (+1 for the annos) Now I'm hungry...again.   

       Welcome aboard, [christjan08].
normzone, May 15 2012
  

       // You have to be Italian. //   

       I'm a little thankful that I'm not.
Alterother, May 15 2012
  

       Prolly the Italians are too.
AusCan531, May 15 2012
  

       Italians are picky... noses, arses, ears...
UnaBubba, May 15 2012
  

       I have all of those things! Despite the universe's repeated attempts to remove some of them, I still have all of my original parts.   

       // Prolly the Italians are too. //   

       Yeah, despite the fact that we never gave them much trouble, I doubt there's a place for Vikings in Italian society. We look too much like the Swiss.
Alterother, May 15 2012
  

       Altherother, my bucket list now includes going to Chicago to try one of these, sadly my oven doesnt go above 250 Celcius, and I don't think my boss would appreciate me turning a $1500 stage light into a makeshift oven. But that pizza sounds amazing, I really want to try one now.   

       Unabubba, I have several Italian friends (not by choice) and they won't shut up. Even while eating, it's horrible. And I agree with you in regards to the hands doing the talking. :)
christjan08, May 15 2012
  

       I meant 400 F, that's, what about 205 C? I'm US American; we just naturally assume everyone conforms to the same units of measurement we use.
Alterother, May 15 2012
  

       When, in fact, it's just you lot, Burma and Liberia. Three countries, effectively ruled by military juntas.   

       Yep, 204.4C
UnaBubba, May 15 2012
  

       A terminally obese defense budget isn't exactly a military junta, but I see your point.
Alterother, May 15 2012
  

       Ahh, ok, sweet. 205 is do-able.
christjan08, May 16 2012
  

       I couldn't care less about the rest of the metric system, but I really wish the U.S. would switch over to Celsius already. It'd make life /so/ much easier. I'm all the time going outside and saying to myself, "Why, it's rather warm out — I wonder how close it is to 40% of the span between the triple point of pure water and its theoretical boiling point at sea level." But the arithmetic is simply too hard, and I'm left wondering.   

       Or when I'm cooking and I set water on the stove to boil, then take precise thermometric measurements to calculate the exact earliest time I can add the pasta. The differential calculus I can do in my head — it's that darned wacky 212 degrees Fahrenheit that sends me looking for scrap paper every time. When I finally get the answer and look up, the water is invariably already boiling, and I just have to throw the rigatoni in and sulk.   

       And it's such an annoyance that I'm limited to using integer values between 0 and 100 to express ambient air temperatures that I'm likely to encounter for 99.9% of my life. It'd be so much simpler if I got to use negative numbers and decimal points to achieve the same degree of precision. Alas, how backwards we in this country are.
ytk, May 16 2012
  

       I know how you feel ytk.. It's gotten to the point where I have my laptop on the bench next to me so I can google the conversions and so forth.
christjan08, May 16 2012
  

       You poor, poor people. If that's the worst torture the US has subjected you to... Well, we'll just have to try harder, I guess.
Alterother, May 16 2012
  

       It's not so much all that, [ytk]... it's having to convert everything for you, and trim 240 lbs, later 204lbs off every ton because you lot haven't learned to count on your fingers and toes yet.   

       Refusing to adopt metric is a sort of passive- aggressive system of tariff protection for you, isn't it?
UnaBubba, May 16 2012
  

       It took me quite a while to work out that pizza is basically a cheese and tomato sandwich, but with one less piece of bread..
not_morrison_rm, May 18 2012
  

       Might I suggest you try looking for a better quality pizza than you've been eating, [nmrm]?
UnaBubba, May 18 2012
  

       What? Ahh, you mean two pieces of bread?
not_morrison_rm, May 18 2012
  

       How far from a calzone is this idea?

//Baked at 400 degrees for many decades// I'd've thought 20 or 30 minutes would be quite sufficient.
AbsintheWithoutLeave, May 18 2012
  

       About ][ apart.
UnaBubba, May 18 2012
  

       //Baked at 400 degrees for many decades// I'd've thought 20 or 30 minutes would be quite sufficient   

       You can never be too careful with salmonella...
not_morrison_rm, May 18 2012
  

       This is a recipe. Not a bad one, but there are HB- related places for them.
nineteenthly, May 18 2012
  
      
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