It would literally be my go-to if it wasn’t so hard on my stomach. I can maybe get away with a single slice and a single piece of crazy bread, but if I eat more than that, my stomach will be upset all night and I’ll be belching to attempt to relieve the pressure all night.
But lots of fast food does that to me as an adult, which is why I learned how to do stuff like pizza at home.
It may be location specific. One thing I’ve noticed with pizza places is that different locations (even within a chain) may or may not cut corners on baking time in order to get pizzas out the door faster during peak hours.
Most people seem to be clueless about the texture of undercooked pizza. The telltale sign is gooey dough just underneath the sauce. A lack of browning on the cheese is another sign.
The thing is, since pizza toppings are all cured meats, fully cooked meats, fresh veggies, cheeses, and precooked tomato sauces the pizza itself does not need to be fully cooked to be safe to eat. However, an undercooked pizza can and will give you a lot of gas due to fermentation of the raw dough in your gut.
Next time you might try asking for your pizza well-done, or if it’s a hot n’ ready then try throwing it in an air fryer at 350F for about 4-5 minutes. I, personally, much prefer air-fried crispy pizza over the soft crust from most takeout places.
Allow me to introduce you to MOD Pizza, Pieology, and Fired Pie. Their dough is so fresh that they make it in front of you. Plus you get unlimited toppings for a flat rate. All three of those places put Caesar to shame.
there are plenty of one-off pizza places near me, and i can absolutely make my own pizza better than any of them… but if i want it fast and now, caesars is on my list.
Tbh, I’d prefer if the dough had, say, 12 hours to ferment before the pizza gets made. My husband does a 36 hour sourdough pizza dough that’s incredible.
i love little caesars. its the only chain that makes their dough fresh, in-house.
they get a lot of crap for being cheap, but its not total garbage.
It would literally be my go-to if it wasn’t so hard on my stomach. I can maybe get away with a single slice and a single piece of crazy bread, but if I eat more than that, my stomach will be upset all night and I’ll be belching to attempt to relieve the pressure all night.
But lots of fast food does that to me as an adult, which is why I learned how to do stuff like pizza at home.
It may be location specific. One thing I’ve noticed with pizza places is that different locations (even within a chain) may or may not cut corners on baking time in order to get pizzas out the door faster during peak hours.
Most people seem to be clueless about the texture of undercooked pizza. The telltale sign is gooey dough just underneath the sauce. A lack of browning on the cheese is another sign.
The thing is, since pizza toppings are all cured meats, fully cooked meats, fresh veggies, cheeses, and precooked tomato sauces the pizza itself does not need to be fully cooked to be safe to eat. However, an undercooked pizza can and will give you a lot of gas due to fermentation of the raw dough in your gut.
Next time you might try asking for your pizza well-done, or if it’s a hot n’ ready then try throwing it in an air fryer at 350F for about 4-5 minutes. I, personally, much prefer air-fried crispy pizza over the soft crust from most takeout places.
Years ago I figured out that preferred well done, thanks for explaining why!
It’s great for the price, the price hasn’t gone up, and the owner seems like a decent guy.
Allow me to introduce you to MOD Pizza, Pieology, and Fired Pie. Their dough is so fresh that they make it in front of you. Plus you get unlimited toppings for a flat rate. All three of those places put Caesar to shame.
none of those chains exist in my region.
there are plenty of one-off pizza places near me, and i can absolutely make my own pizza better than any of them… but if i want it fast and now, caesars is on my list.
Shame, cause those places not only make better pizzas with higher quality ingredients, they come out much faster too.
Tbh, I’d prefer if the dough had, say, 12 hours to ferment before the pizza gets made. My husband does a 36 hour sourdough pizza dough that’s incredible.
They’re nice and good as a treat but too expensive to be a normal stop
They’re literally cheaper than Little Caesar’s. Especially if you like a lot of toppings like me.
Yes that is the key. Only get one topping to stick to the budget.