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alwaysmilesdeep t1_j5tch62 wrote

Frozen...but not like digorno more like the store bought crappy kind.

2

AquaticArmistice t1_j5te2yy wrote

farm pizza. fresh ingredients but weird ones. lots of veggies but also honey?

9

MarkVII88 t1_j5tem4q wrote

Pizza that has a strict set of rules that actively work to prohibit you from building it in the first place, despite you owning the ingredients you want to use and the kitchen that you want to build the pizza in. And even when you address the rules for building, some nearby NIMBY, and a bunch of people they recruited, will file a claim saying they are allergic to pizza and you shouldn't be allowed to build any pizzas, even though you jumped through all the pizza-making hoops.

38

thisoneisnotasbad t1_j5tf4wj wrote

Replying to MarkVII88 (#1,483,519)

You can build it. But you need to build a duplicate failover in case the first one sucks. Additionally the ingredients are required to meet some standards but the certification for meeting those standards is a for. Where you just check “yes I meet those standards”.

Also, you find after all that it is a little worse than the other guys who said the state can fuck off and built the pizza he wanted without all the bullshit and you realize the state will never come after him.

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HappilyhiketheHump t1_j5tfor5 wrote

Inconsistent, low quality but made with love from ingredients foraged by unwashed trust funders.

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suffragette_citizen t1_j5tg8vn wrote

If it's like every "Vermonter" pizza or burger at (insert high end pub grub place) it will have cheddar, apple, bacon and maple syrup in some form.

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Twombls t1_j5tgdfy wrote

Vermont style pizza is usually a Flatbread made with naturally leavened dough. There are a few places doing pizza well now.

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MarkVII88 t1_j5thtr7 wrote

Vermont-style pizza isn't a thing, because the steakhouse down the street and the fine dining restaurant around the corner have taken you to court to prevent you from building your pizza using the ingredients you have already bought, in the kitchen that you already own because they claim that your pizza will alter the character of the area.

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MizLucinda t1_j5tjytc wrote

It’s whatever you can get at the gas station for $4. It’s not good, and it’s not fancy, but it’s passable and will prevent hangry.

1

madamefa t1_j5tnc37 wrote

It’ll have a maple syrup drizzle for sure. I’m typically against maple syrup in savory foods but those Blackback Pub nachos hit

4

Affectionate_Cod_348 t1_j5tovdm wrote

In my experience, it's something that comes from the ONE pizza place in your town that would fail within a month in any other part of the country. In reality, this place only survives due to a combination of a) the food has always been like this - why would the generations of locals want anything different because this is what pizza is to them b) the owner/owner's family includes or is connected to the town clerk (so there are strange oddly specific barriers for pizza shops to open up within that town) c) the nearest other option for pizza is a 20+ minute drive that will render that pizza soggy and nasty by the time you get it home.

​

Within a few months, you give up on doing take out and start making your own or relying on frozen options because dining out/getting take out turns out to be a way to spend more money to get more hassles, thus defeating the purpose of take out/dining out - which is to make your life easier. Within a few months, you find this as an opportunity to make long deferred lifestyle changes because Vermont has effectively obliterated what you know about the world and has made it easier to live a life where you receive little to no joy out of food.

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mannershmanners t1_j5tovh2 wrote

It seems like everywhere I turn there’s a ‘wood fired’ pizza place.

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AimlessPeacock t1_j5tzbu0 wrote

I would say in general, Vermont Style would have to be hand tossed and wood fired. It's probably not that unique to VT, but that's what I think of with Vermont pizza.

2

802vermont t1_j5u06c0 wrote

For me, the quintessential Vermont pizza experience is a high-quality flatbread wood fired pizza paired with a local brew. IMO Flatbread and Folino's make world class pies that I haven't experienced elsewhere (not that I typically search out pizza when I travel).

5

mojitz t1_j5u2bel wrote

Replying to MarkVII88 (#1,483,519)

You keep making comments like this in here and I'm genuinely curious what sorts of regulations Vermont has that are particularly restrictive relative to most other places.

3

MarkVII88 t1_j5u3jxx wrote

Replying to mojitz (#1,486,266)

I'm simply referring to the prevalence of BANANA NIMBYs and insufferable busybodies in Vermont and the arcane regulatory state (Act 250) and local hurdles people have to overcome when it comes to building on or developing any kind of property in VT, including residential. It's very easy to challenge, stymie, and delay any kind of development or construction project in VT regardless of size. That is quintessential VT.

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MarkVII88 t1_j5u57ic wrote

Replying to meinblown (#1,486,466)

I ran into a couple challenges building my own house some time ago, but it's mostly just my opinion that Vermont and Vermonters can't ever seem to get out of their own way.

9

kswagger t1_j5u730z wrote

Agree with the wood fired, but right now my fav pie is a cheese from Rusty's in Cambridge with a side of their homemade hot sauce which is dope. I can't describe the "style" per se- its just a solid, piping hot cheese pie that hits the spot on the way home from Smuggs.

1

tvc_15 t1_j5u7nlr wrote

apple, maple bacon, and caramelized onion

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timberwolf0122 t1_j5u9ub4 wrote

Can I get mine chittenden style, comes with a free hypodermic

2

KristoforC t1_j5ujbpp wrote

In the southern Vermont ski areas, I'd say a frozen digornio sold at $23.99.

4

5teerPike t1_j5uupii wrote

Replying to MarkVII88 (#1,483,519)

They say if you're allowed to make pizza then you're just going to bring billboards next, potentially increase the crime rate from 2 to 4, and that pizza isn't what makes Vermont Vermont.

7

5teerPike t1_j5uuzo8 wrote

Replying to mojitz (#1,486,266)

Vermont is loaded with select boards that change nothing and wonder why nothing changes.

They think doing nothing is tantamount to preservation, meanwhile most of the forestry isnt even 100 years old.

6

Ok-Fisherman-4012 t1_j5vf3rt wrote

I don’t see anyone mentioning Pizza Ida in Burlington. It’s more of an “if you know, you know” hole in the wall, very expensive but very unique for Vermont!

−1

Unique-Public-8594 OP t1_j5vgmym wrote

Wood fired, farm fresh veggies, Cabot cheese with a maple/basalmic drizzle - eaten while wearing plaid flannel w IPA from Hill Farm or Alchemist.

3

thqks t1_j5vk2u3 wrote

Overpriced and "farm to table".

3

brothermuffin t1_j5vlgcu wrote

A frozen pizza cooked and sold by the slice at a mom and pop gas station

3

quechee78 t1_j5vzkdo wrote

A list of exceptionally fresh ingredients, citing where each was grown, raised, or farmed:)

2

rivers-end t1_j5w6kn9 wrote

Vermont is the only place I've ever been that has cheddar on pizza.

4

KushyGo t1_j5we46o wrote

Don’t we need to include fiddleheads?

1

BambiBeretta t1_j5xnlr4 wrote

Cabot cheese with Macintosh apples, a buttered crust, and a maple syrup drizzle

3

thehookdingo t1_j5yc3ji wrote

Whatever it may be, it sure isn’t Mimmo’s because they are terrible!

0

IamNabil t1_j5yhkez wrote

Having lived in California, it always bothered me that over here on the Right Coast, "California Style" means adding guac, whereas at least in San Diego, California style means with French fries on top.

And yeah, the one place I went with a Vermont-style burger (I believe it was 94th Aerosquadron, but it's been almost 20 years) it was just some crispy apple slices on top.

2

bigtimesauce t1_j5yydcz wrote

Wet, underdone, and flavorless in my experience. Close runner up is dry as cardboard, still flavorless.

2