Ok, at the risk of repeating a previous post, pls humor me... pls state your fave pizza joint, name, location, I am just going to make my own list and try to pursue any that I can in the Tri-State area. Anyone in other parts of the country, pls participate, I'm sure we will get a long list from those in Italy LOL.
J, You MUST try Spumoni Gardens in Brooklyn for its Sicilian pizza. Its generally regarded as the City's best for the sqaure pie (and I don't argue that point). Its located on 27th Avenue and 86th Street in the Bensonhurst/Coney Island section of Brooklyn. Look them up online .. (CLICK HERE ) .
As a matter of fact, I'm going there next weekend.
A short distance away on Neptune Avenue and 15th Street is Totonno's, an ages old pizza joint that has the best brick oven pizza I've ever eaten.
Martio's, Nanuet, NY. He makes small brick oven pies, he makes a great regular pie, and his Sicilian is light and crispy. His pizza is all thin crust and his sauce is delicious. He also makes the best shrimp parm and manicotti I've ever had outside my mom's kitchen. They also serve home-made gelato and great Italian ices.
Full Moon, Bronx, NY. Where else but in the Arthur Avenue section of the Bronx could you get pizza this good??
I have to go with SC on the Sicilian Pizza at SPUMONI GARDENS .
For a Neapolitan Pizza, DENINIO'S on Port Richmond Ave in Staten Island may be the borough's best.
Of course the best Pizza that I've ever had was while I was in Italy. My favorite one in Italy was at a Trattoria in Palermo (which for the life of me I cannot remember the name of) that was near my hotel. They made the best pizza that I've ever had in my life.
And LOMBARDI'S in Manhattan makes one of the best brick oven Pizza in the city.
Well thats 3 for Spumoni in brooklyn, although my brooklyn "gal" raved about it too and says they just call it "LBs", in any case she says they put the sauce on top of the cheese like my aunt makes it... so I definitely have to try it out!! Maybe we can meet up in Manhattan for a slice at Lombardi's (havent been there in ages) then take the subway out to L&B for a round 2 when the weather warms up. I'm on the hunt now!
Those are some pretty mouth watering pies. I'll send SC his pirogies if you can get one of those Sicilians to me.
I noticed in the picture where the patrons are lining up, the menu refers to a "tray" of pizza. In northeastern PA where I grew up, pizza was always ordered by the tray. And those of us who leave the area always have stories to tell back home about when we ordered "trays" of pizza in other areas, and were met with confused looks.
Seriously Miggy, are there ANY local Pizza places out there? Not the chain ones like Pizza Hut, Dominoes, Godfather, etc. You know, privately owned ones?
Funny thing, my former gfriend is from Michigan (Grand Rapids), when I was there she thought Pizza Hut and Tombstone was great pizza (and trust me, Pizza Hut is often better than some "ltalian" places around here) but then I saw this one place called "Pappa Johns" and I said sure, why not, its either pizza hut or that, so I went with it. At the time I didn't know it was a poor man's pizza hut and almost the exact identical version of Dominos, because that chain didnt hit the east coast till about a year later.
I got used to the midwestern style (thin crust) during my college years, and partially due to smoking those funny cigarettes without any writing on them, I thought it was great. NOw, I'm not so sure.
Chicago style (mainly deepdish) is pretty good. I'm sure Douchie could recommend some good places in the Windy City, but for my money, New York pizza is the best.
Seriously Miggy, are there ANY local Pizza places out there? Not the chain ones like Pizza Hut, Dominoes, Godfather, etc. You know, privately owned ones?
I've seen a few here and there. Maybe I'll try one this weekend. But we also have Papa Johns and Pizza Hut And East Of Chicago. I've never tried it though.
I'm sure Douchie could recommend some good places in the Windy City, but for my money, New York pizza is the best.
Actually SC, when we were in Chicago, and you were getting your hand repaired over at the ER room at County General Hospital, Don Sicilia took us to a local pizza place by his house.
It was pretty damn good. but don't let him know that I admitted that to you.
Actually, Lori stopped off and treated me to some deepdish pizza when she went to get my meds (at a drugstore about 20 minutes away). It was pretty good!
I ate it, took my meds and passed out. You all went on to have the BIG night with dirty telephone calls.
Actually, Lori stopped off and treated me to some deepdish pizza when she went to get my meds (at a drugstore about 20 minutes away). It was pretty good!
I ate it, took my meds and passed out. You all went on to have the BIG night with dirty telephone calls.
You know something? I remember her telling me that she ate Pizza with you and brought it back to the room because when Mikey and I saw her in the lobby ( yeah, you had us waitin in da lobby) I asked her if she wanted to join us for dinner and remember her saying that she had bought Pizza. Weird, but I remember that now that you mention it.
I LOVE Chicago deep dish pizza, we have Pizza Uno here... its very different, they put the toppings down first and then the cheese then the sauce... but its great stuff... its like choosing between OJ or Coke, you really can't because both are so different, and are great...
Tonite I decided to give Italianissimo in West Caldwell NJ a try, it is brick oven, and its probably the best in town, but that is not saying much because while its good, it still cant compare to some of these places out in the boroughs. As for their restaurant, its quite good, not just worthy of a Sopranos season-opener, but its some of the better italian food in the area.
Anyone ever hear of, or eat at a place called Hungry Howie’s Pizza?
Last night the showed called Unwrapped which is on the Food Network, did a show called Pizzarama and they showed this place, Hungry Howie's, which specializes in making 8 differnet kinds of flavored pizza Crusts ; Sesame, Butter, Butter Cheese, Ranch, Cajun, Garlic Herb, Onion and Original.
There is a PBS show called "America's Test Kitchens" where they do blind tastings. I in NO WAY support frozen pizza, but lets face it, you need to keep one in the freezer for whatever reason, snowstorm, unexpected guest who needs to talk about his breakup, you get home from work at 1am and have nothing to eat, etc etc... so, given that scenario... T's and Celeste were at the bottom of the list, but California Pizza Kitchen was the best. California Pizza Kitchen is a chain, but even when I was working in NYC they had some pretty good stuff... its still there in University Square in Manhattan, I have to visit the one in the Short Hills Mall in Jersey, but just thought I would mention they were voted the best... for me, the very best used to be Celentano, then they sold it, and then they stopped making it... DiGiorno is garbage, Red Baron is marginal, and tombstone is what it is...
We keep frozen pizzas on hand because the kids can make them easily, and they're handy when their friends are around. Actually, the grocery store brand (Giant) makes a decent fresh unbaked pizza that we freeze. I don't particularly care for red Baron or Tombstone, and the self-rising crust pizzas seem too doughy to me. DiGiorno's Thin Crust pizza is pretty good.
We also buy the pizza dough at Sam's and make our own. My wife makes the sauce and we use a blend of mozzarella, cheddar and jack.
I absolutely agree JR. Celentano used to make a really decent Sicilian frozen pizza.
Originally Posted By: klydon1
We also buy the pizza dough at Sam's and make our own. My wife makes the sauce and we use a blend of mozzarella, cheddar and jack.
Klyd, try a blend of Mozzarella, Provolone, Parmasean and Fontina cheeses.
I love making homade pizza and calzones. As I've posted before, I usually make white ricotta pies as well as cheese pies, sometimes with various toppings. I buy fresh dough from Wegman's pizza department and make my own sauce. I even bought a wooden pizza peel
I have to tell you, I was completely skeptical about the pizza stone and if it really could make a difference. I was amazed at how much better pizza made at home tasted when it was baked on a stone. I prefer thin crust, though, so that may have something to do with it.
Yes, a lot of people swear by the stone, but a lot of people also use a rolling pin, my mother used neither and i can't seem to replicate how she made it though i've tried many times, even using the same pans... i guess it takes time & skill.
Here's a trick for using a stone when you're just starting out with it:
Set the stone on the bottom of the oven and a rack in the top third of the oven. Make your pie as you would normally in a pizza pan and set it in the rack up top. As as soon as the pizza starts to "set," remove it from the pan with a pizza peel and slide it directly on to the stone in the bottom of the oven. Then leave it until it's done.
It's a great way to get used to sliding the pie into the oven, minimizing the risk of making a complete mess if you're a novice.
That tip comes direct from Lombardis on Spring Street (seriously). Hey, I am Pizzaboy.
Klyd, try a blend of Mozzarella, Provolone, Parmasean and Fontina cheeses.
I love making homade pizza and calzones. As I've posted before, I usually make white ricotta pies as well as cheese pies, sometimes with various toppings. I buy fresh dough from Wegman's pizza department and make my own sauce. I even bought a wooden pizza peel
Anyone ever hear of, or eat at a place called Hungry Howie’s Pizza?
Last night the showed called Unwrapped which is on the Food Network, did a show called Pizzarama and they showed this place, Hungry Howie's, which specializes in making 8 differnet kinds of flavored pizza Crusts ; Sesame, Butter, Butter Cheese, Ranch, Cajun, Garlic Herb, Onion and Original.
Yes, there are several Hungry Howie's in my general vicinity. It is quite good. The flavored crusts are outstanding. Their calzone style subs are why I originally started going there, but their entire menu is really good. Reasonably priced as well.
Has anybody here ever had breakfast pizza? It sounds disgusting, but it's actually quite good. There's a local place that makes it (name escapes me now, of course) that makes it: pizza dough, sauce, scrambled eggs on the pizza, and usually with sausage and peppers. Definitely not the healthiest meal, but quite tasty.
Here's a trick for using a stone when you're just starting out with it:
Set the stone on the bottom of the oven and a rack in the top third of the oven. Make your pie as you would normally in a pizza pan and set it in the rack up top. As as soon as the pizza starts to "set," remove it from the pan with a pizza peel and slide it directly on to the stone in the bottom of the oven. Then leave it until it's done.
Then the chains are making inroads into the NY area? But do the neighborhood places still dominate?
In the boroughs they do. Out here in suburbia the chains are doing better (although some local pizzerias with good customer bases are outdoing the chains).
The price of a slice has gone up pretty drastically... its averaging $2.25 now.
Then the chains are making inroads into the NY area? But do the neighborhood places still dominate?
In the boroughs they do. Out here in suburbia the chains are doing better (although some local pizzerias with good customer bases are outdoing the chains).
The price of a slice has gone up pretty drastically... its averaging $2.25 now.
The owner of the local shop where I usually go came over from Italy in 1985. A plain large pizza costs about $10.00 while slices are about $1.75, which is the going rate around here. He tod me that he's struggling not to raise prices in light of the escalating cost of flour.
The price of a slice has gone up pretty drastically... its averaging $2.25 now.
The owner of the local shop where I usually go came over from Italy in 1985. A plain large pizza costs about $10.00 while slices are about $1.75, which is the going rate around here. He tod me that he's struggling not to raise prices in light of the escalating cost of flour.
Even SC's favorite pizza place, L&B Spumoni Gardens, has had to make an increase in the price of a slice by 25 cents to $2.25 because the price of ingredients has skyrocketed.
The cost of mozzarella and tomatoes, has shot up. Mozzarella has soared in price as much as 50%!!! And let's not forget that higher fuel prices also increase the cost of delivered goods -- getting something from point A to point B costs a lot more now.
All this pizza talk has put me in the mood for a pizza.
Yea, pizza places here put newspaper articles up on the wall to justify the price increase, but I know its legit... I used to say that if all my expenses were food, I would be in good shape because I know how to cook and eat a lot of pasta, but the price of oil is making me reconsider that statement... tractors eat up gas to harvest the wheat/flour, and it costs lots of money to transport that product to the supermarkets, and for the supermarkets to keep those products refrigerated, even the cost of keeping the lights on for the same amount of time each day has significantly increased... Americans on both sides are getting screwed all the way around.
The place where my daughter works can order dozens of pies per weekend, so they will switch around to find a decent and cheap place. They just started using a new place a few weeks ago, and she brought home a whole pie that the people hadn't touched and didn't want. The pizza was great, so we ordered from there.
They had a great deal - One large pie, an order of chicken wings, a large salad and a 2 liter soda for $20. The food was really good and the price was unbeatable.
The place is called Nicky and Johnny's and I irritate the hell out of my daughter by constantly referring to it as Frankie and Johnny's.
Did anyone grow up eating rectangular pizzas? My mother made them in rectangular pizza pans. I never had a round one unless it was store bought.
That was a common way of serving pizza in Northeastern PA. Both thin and the thick crust.
But Kly, it's pronounced, tin and tick. Also in NE-PA they don't get a slice of pizza, it's a "cut". Old Forge pizza, huh? I still like Sabatini's better (Exeter, PA)
Atlantic City has an old Spaghetti/Pizza joint called Tony's Baltimore Grill. Great Pizza, and JoJo's makes an "Old Style Sicilian'; rectangle cuts, thin crunchy crust with sausage, red onions ...yum!
Anyone ever hear of, or eat at a place called Hungry Howie’s Pizza?
Last night the showed called Unwrapped which is on the Food Network, did a show called Pizzarama and they showed this place, Hungry Howie's, which specializes in making 8 differnet kinds of flavored pizza Crusts ; Sesame, Butter, Butter Cheese, Ranch, Cajun, Garlic Herb, Onion and Original.
We have one here but I've never had any of the flavored crusts.
Did anyone grow up eating rectangular pizzas? My mother made them in rectangular pizza pans. I never had a round one unless it was store bought.
That was a common way of serving pizza in Northeastern PA. Both thin and the thick crust.
But Kly, it's pronounced, tin and tick. Also in NE-PA they don't get a slice of pizza, it's a "cut". Old Forge pizza, huh? I still like Sabatini's better (Exeter, PA)
Atlantic City has an old Spaghetti/Pizza joint called Tony's Baltimore Grill. Great Pizza, and JoJo's makes an "Old Style Sicilian'; rectangle cuts, thin crunchy crust with sausage, red onions ...yum!
Always a cut and never a slice. And you don't order a pizza;it's a tray of pizza.
I love Sabatini's too, but haven't had it in a long time. I love the pizza at Cebula's Bar on 315 where Dupont meets Pittston Township. It's only priced by the cut and not the tray.
[quote=Sicilian Babe]Martio's, Nanuet, NY. He makes small brick oven pies, he makes a great regular pie, and his Sicilian is light and crispy. His pizza is all thin crust and his sauce is delicious. He also makes the best shrimp parm and manicotti I've ever had outside my mom's kitchen. They also serve home-made gelato and great Italian ices.
Full Moon, Bronx, NY. Where else but in the Arthur Avenue section of the Bronx could you get pizza this good?? quote-
Are u trying to say Jeret is a Sicilian babe or your self?
UH-OH! DiMaggio is picking on Sicilian Babe's boytoy, Derek Jeter!!! Careful, DiMaggio...that is a war the Gambinos, Genovese and Colombos couldn't even win!!!
My brother lives about a block away from DiFara's on Avenue J in Brooklyn. It's been getting a lot of coverage about being the "best pizza" in Brooklyn. Now, says my brother, he's charging $5 a slice. Typical of New Yorkers, they think anything priced that high must be worth it, so the line is three blocks long and the wait for one of those $5 slices is 90 minutes. The owner even is bragging about it:
My brother lives about a block away from DiFara's on Avenue J in Brooklyn. It's been getting a lot of coverage about being the "best pizza" in Brooklyn. Now, says my brother, he's charging $5 a slice. Typical of New Yorkers, they think anything priced that high must be worth it, so the line is three blocks long and the wait for one of those $5 slices is 90 minutes. The owner even is bragging about it:
Yes TB, it's $5.00 a slice. My uncle came over last night and told us that he stopped there on friday and his eyes almost popped out of his head when he saw the price for a slice. Personally, I could care less how good the pizza is,( and we do know what a great pizza they make there), I would never pay that much for a slice of pizza!
Meanwhile one of our local pizzerias here took the exact opposite approach. They decided to charge a $1.00 per slice and now have become known as the "Home of the Dollar Slice!"
The owner (who's father happens to be a friend of mine) told me that the other day he sold 750 INDIVIDUAL SLICES of pizza! He told to me that while he's not making a killing on a slice, he's not losing money either. It keeps people coming in and for the most part the "add ons" that they order make up for his making less money on the slice itself. He feels that in these tough time his lowering the price of his pizza allows those living in the community to be able to once again afford a night out with their families.
750 Slices in ONE day! And that does NOT include the pies that he sold as a whole.
Meanwhile one of our local pizzerias here took the exact opposite approach. They decided to charge a $1.00 per slice and now have become known as the "Home of the Dollar Slice!"
When I was an adolescent, neighborhood pizzerias charged 15 cents for a slice. The pizzerias that stayed open in the winter on the boardwalks of Rockaway Beach and Coney Island cut the price to 10 cents.
I live just a few blocks from DiFara's. I heard coverage of this ridiculous "$5.00 a slice" crapola on local radio a few days back. The owner claims the pizza is worth it because - besides the high quality of the pizza itself - all the ingredients are imported. Ergo, it costs more to make.
BFD.
Like Turnbull, I remember when a slice was fifteen cents. To pay five dollars for what is essentially dough, tomato sauce and cheese is the height of lunacy. Especially when, with our country's economy the way it is, some local shops are offering reduced-price combination "specials" (pizza, soda, etc.) to attract customers.
$5.00 a slice? They can keep it.
Guess you can fool some of the people all of the time.
Asshole celebrities and poseurs decide they have to have it and suddenly it's the best pizza outside of Rome.
It's not.
I used to work on Flatbush, just off King's Highway, and it's not even that good. Yes, it's better than average, but so are half the pies in Brookyn (or the Bronx, for that matter) for half the price.
There are literally half-a-dozen pizzerias within walking distance of my house and ALL of them are great. At my favorite place I get a large pie, a dinner salad, a quart of Italian Ice and a 2 liter bottle of soda for $20. Where you gonna find that?
New Yorkers are fortunate to have quality pizza. In Toronto, it is quite difficult to find it, you have to go to Montreal to find really good pizza in Canada.
Really? We ate at Il Fornello on King Street the last time we were in Toronto. We found the food, including the pizza, to be very good. It was also pretty reasonably priced. Like I've said in the past, though, I've been to Toronto several times, and I've never had a bad meal.
SC, do you remember the Pizza King in Rockville Center, just over the border from Queens? It was a quasi-nightclub that had dancing to jukebox, and that served Italian food.
No, TB, I didn't make it out to the Island much then. The eastern extent of my pizza travels was down on Cross Bay Blvd... there was a place called Pizza City (this was back in the '50s) that my dad used to take me on the way back from Rockaway Point. It was all swamplands then and this was more of a drive-in type place (favored by bikers). Many years later, when I was driving the cab, I had a fare out to the area and saw the pizza place still standing. I can't begin to tell you how many memories came flooding back. I, of course, stopped off for a few slices.
By that time the area was built up and Gotti's hangout was a few blocks away.
It might be the competition, but there are two great pizza places not far from my house, and they're diagonally across the street from one another. There's Nanuet Hotel (which hasn't been a hotel in God knows how long) and Martio's. They both make excellent pizza, both thin crust and Sicilian. The local debate is endless - Hotel vs. Martio's. Everyone has their preference, and mine is Martio's. Martio's also makes an excellent pasta fagioli, and has great ices and housemade gelati.
Really? We ate at Il Fornello on King Street the last time we were in Toronto. We found the food, including the pizza, to be very good. It was also pretty reasonably priced. Like I've said in the past, though, I've been to Toronto several times, and I've never had a bad meal.
That a little more fancy. I'm talking about a neighborhood pizzeria, that type of thing.
This thread is killing me! Living in Florida means a never ending search for a mediocre pizza by NY standards. They just do not make 'em very well here. I kid you not, many people think Pizza Hut is good.
This thread is killing me! Living in Florida means a never ending search for a mediocre pizza by NY standards. They just do not make 'em very well here. I kid you not, many people think Pizza Hut is good.
Your search is over dontomasso!
Leo's Pizza & Italian Restaurant on Alt 19 in Palm Harbor Florida makes a really excellent Pizza pie. Definitely up to NY standards.....
there was a place called Pizza City (this was back in the '50s) that my dad used to take me on the way back from Rockaway Point.
If you were headed south on Cross Bay Boulevard at that time, you would first have encountered Big Bow Wow. My folks always took us there, and then to Pizza City--massive one-two punch. After a day at the beach, Weiss's, at the other end of Cross Bay Boulevard, was the last stop.
My brother lives about a block away from DiFara's on Avenue J in Brooklyn. It's been getting a lot of coverage about being the "best pizza" in Brooklyn. Now, says my brother, he's charging $5 a slice. Typical of New Yorkers, they think anything priced that high must be worth it, so the line is three blocks long and the wait for one of those $5 slices is 90 minutes. The owner even is bragging about it:
Update on DiFara's: My sister in law tells me that he frequently closes early on Friday and Saturday nights, posting a sign: "Out of dough." (ha-ha, at $5 a slice). Her son and daughter in law visited on a Sunday afternoon recently. She called to order a pie at 4 p.m. and got a message: "If you have received this message, there is a two and a half hour wait for a pie."
This thread is killing me! Living in Florida means a never ending search for a mediocre pizza by NY standards. They just do not make 'em very well here. I kid you not, many people think Pizza Hut is good.
That scene in Saturday Night Fever when Vinnie was walking and eating the pizza, what was the place where he got it? Is that typical NY pizza that you can fold over. That's the kind of pizza I like.
Not that it's any comparison, but Dominoes has a "Brooklyn style" pizza (that you can fold - it has a slightly thinner crust that isn't crispy).
It was filmed on 86th Street in the Bensonhurst section - a predominantly Italian section. That's where the car chase scene in "The French Connection" started.
When I was in New Jersey plawrence and I got a slice of pizza at a local place. He took his pizza back up to the counter because he could not fold it. The worker was Asian, and could not understand why he was so upset. I could just hear him say, "How can I eat it if I can't fold it. It was kind of funny really. In the end, he got his other slice of pizza.
It was filmed on 86th Street in the Bensonhurst section - a predominantly Italian section. That's where the car chase scene in "The French Connection" started.
Lenny's Pizza was the name of the place where they filmed the "two, two, gimmee two" scene. And let me tell you that they really had great pizza.
There were so many great neighborhood places like that years ago. I used to love to go to the window and order a slice and a Coke, or get an Italian ice when it was hot out.
There were so many great neighborhood places like that years ago. I used to love to go to the window and order a slice and a Coke, or get an Italian ice when it was hot out.
Remember the window at Pizza Time on 238th Street, right off White Plains Road, Babe?
You better, that's your old neighborhood!
I can't tell you how many times I left Act III Nightclub (remember that Gindaloon place? ), drunk out of my mind, and ate four slices at four in the morning! Peppino's, on 241st and White Plains Road, was better, but Pizza Time was right next door.
For the record, this would be around 1980. Pizza Time has been gone for awhile, but Peppino's is still there.
My favorite was Lisa's on 233rd and White Plains Road. There was also a place called Frank and Dom's (I think) on White Plains Road between 234th and 235th that was really good.
And for a real sit-down dinner, there was Sorrento's. What was that, 231st and White Plains Road??
Thanks, folks! It's good to be back. I had finally achieved what I thought was a long overdue promotion at work. So my workload increased exponentially. Sadly my mentor went on medical leave and my new boss (who I later found out had stridently opposed my promotion) did everything in her power to get rid of me. To make a long story short (TOO LATE!) she failed and I was able to transfer to a different division in the company. But during that time, my workload and lack of access to cable didn't really allow me to enjoy the board here. But at least for now I'm back and hope to check in weekly...
And every brother in Detroit knows Pizza Papalis is the best.
I was just watching a program about New York pizza places and it mentioned Ray's on Prince St. as just about the best place in NY for pizza. They showed some of its imitators like Famous Ray's and Not Ray's. Has anyone eaten at Ray's? How does it compare?
I was just watching a program about New York pizza places and it mentioned Ray's on Prince St. as just about the best place in NY for pizza.
Ray's on Prince Street is the only real Ray's in the city. The rest have been trying to capitalize on the name for years, and they're constantly suing each other a result of that. The problem is that "Ray" is too common a name for the copyright laws to really apply.
Ray's on Prince Street is very good, but hardly the best in the city (imho). There are really too many to mention, but the original Patsy's in East Harlem gets my vote. It's on 1st Avenue, between 117th and 118th Streets. My Dad grew up just around the corner, on Pleasant Avenue and 119th Street (the same street where they filmed Sonny beating up on Carlo), so I've been eating there all my life.
There are a half dozen others that are just as good (Totonno's in Brooklyn, John's on Bleeker Street, Louie and Ernie's in the Bronx, etc.), but far too many to mention. I mean, it's New York City, Oli. It's not like we're the poor folks in Plano, who have to drive all the way to Dallas to get a decent meal
I wonder if there are any New York (just to name one place) pizza places that could arrange to send a pizza to me. I am so starved for really good pizza since I don't visit Pittsburgh any more. I'm going to make my own probably tonight, but I'll use a Boboli crust.
I wonder if there are any New York (just to name one place) pizza places that could arrange to send a pizza to me.
Rocco's Brooklyn Pizza does, but I've never had it. You can get a lot of other New York "stuff" shipped to you as listed in the New York First Directory.
Pizza has to be the absolute greatest food in the world. I could have it every night for dinner and never get tired of the cheesy, crispy, tastey slice of heaven!
Pizza has to be the absolute greatest food in the world. I could have it every night for dinner and never get tired of the cheesy, crispy, tastey slice of heaven!
I always love to tell people the story about Raffaele Esposito, the pizzamaker from Naples who is credited with "inventing" the modern pizza. According to history,in 1890, Esposito made Queen Margherita the famous 3 color Italian flag pizza with mozzarella, tomatoes and basil. The Queen loved it! Any way, my great grandmother is an Esposito from Naples around that time so I like to think I was born to love pizza! I have no choice!
Jersey thin-crust pizza... Chicago and NY are fine all, but not the best
Jersey people have kind of a red headed stepchild syndrome. They're thisclose to New York, yet they resent living in our shadow, and being thought of (correctly) as culturally inferior. It's actually quite paranoid.
Joisey pizza superior to New York??
Thanks, Don Geoffy. The cold weather was starting to take it's toll on my mood, but you just gave me a much needed laugh .
The Sawmill <http://www.sawmillcafe.com/> makes my favorite boardwalk pizza -- very thin, and very large. I love it, but it doesn't seem to love me very much sometimes lol
J Geoff, back in the day, I used to laugh at "old guys" who would drink milk with their pizza. Now that I'm older and get "agita" just looking at an onion, I understand! A nice big glass of milk really does help quell the indigestion! Now let me get back to my Gold Bond powder, Rascal, "Murder, She Wrote" and "Matlock" reruns!
J Geoff, back in the day, I used to laugh at "old guys" who would drink milk with their pizza. Now that I'm older and get "agita" just looking at an onion, I understand! A nice big glass of milk really does help quell the indigestion! Now let me get back to my Gold Bond powder, Rascal, "Murder, She Wrote" and "Matlock" reruns!
Now, wait a minute. I love milk and pizza. I drink a few gallons of milk a week (really!) and pizza whenever I can. But, milk with pizza. I don't know about that.
My brother is now 60, and I've never seen anyone drink milk like he does. He literally drank quarts a day. He always had terrible back problems and tons of cavities. Maybe it would have been worse if he didn't drink all that milk?
olivant, do you drink whole, 2 % or skim milk? Our family usually goes through a gallon of skim and a gallon of 2 %, which my sons use, per week.
Drinking a couple gallons per week, you must have some strong bones and teeth.
I drink skim. I have for about 20 years now. Iused to drink whole milk in my rabid weightlifting days for the protein. Now, I just love it. Since Christmas Eve I've drank 2 gallons and am about 1/3 through my 3rd gallon.
That's a key to me.... pizza has to be thin. I hate all those doughy, chewy crusts that too many places now try to pass off as pizza.
Speaking of passing off .... I just tried the new Domino's pizza. Supposedly, as of yesterday they've changed the main ingredients in all their pizzas including using only mozzarella now.
Ehhhh .... it's better than what is was, but it's still Domino's.
SC, I couldn't agree more...a thin semi crispy crust is much better than a thick doughy breadlike crust. I like to taste the dough, tomatoes, cheese and ingredients evenly. Not a loaf of chewy bread with a hint of sauce and cheese.
I don't mind an occasional deepdish pizza, but I checked out the website link you provided, and they include a picture of their thin pizza. Lilo, to me, that is NOT thin crust. A thin crust is one that you can fold in half. As Mark said above, it should be semi-crispy.
Just kidding.. they also have a thin version which is much less threatening to one's glucose levels...
I don't mind an occasional deepdish pizza, but I checked out the website link you provided, and they include a picture of their thin pizza. Lilo, to me, that is NOT thin crust. A thin crust is one that you can fold in half. As Mark said above, it should be semi-crispy.
That's really interesting SC because in this area that is thin crust. Of course Pizza Papalis boasts of "Chicago Style" so maybe that is where the difference is. Maybe it's a Midwest thing. My brother moved to NY a few years back and complains that he can't find any decent thicker style pizzas-everything is too thin. Regional Varieties of Pizza
Supino's, which is located in Eastern Market has won some local awards/surveys for best thin style pizza.
I checked the regional varieties and was pleased that they listed Old Forge style as a distinct style. It's named for the small borough between Scranton and Wilkes-Barre that boasts many family owned pizzerias that have been serving their distinctive pizzas for generations.
Wow, I really want a pizza tonight. These all look dee-lish! Like, SC, I like a deep dish every now and then but prefer thin. However, I would not leave the table if any one of the pies from these links ended up on my dinner plate! Yum!
Okay New Yorkers and Chicagoans. With all of the pizza joints in your home cities making "authentic" pizza, do the pizza chains like Dominoes modify their usual cardbaord offerings for ya'lls more discriminating palates?
The best boardwalk pizza I remember was at Crespi's Pizza in Rockaways Playland, Beach 98th Street and the ocean, Rockaway Park. That was decades ago. Playland was knocked down years ago to make way for housing.
The best pizza I enjoy now is made from scratch by yours truly.
The best boardwalk pizza I remember was at Crespi's Pizza in Rockaways Playland, Beach 98th Street and the ocean, Rockaway Park. That was decades ago. Playland was knocked down years ago to make way for housing.
The best pizza I enjoy now is made from scratch by yours truly.
I also make my own pizza TB.
It's now become somewhat of a family tradition that I make pizza on New Years. I make regular, sicilian, dry sausage pie, pepperoni pie, white pie and also a grated cheese pie.
We used to go to Rockaway Beach when I was a kid. I have great memories of going to the beach with my family and especially remember how high the waves were as my father and I used to stay in the water for hours diving into and riding those huge waves. Great memories.
The photo below brings back some very vauge memories that I have of driving to the beach and seeing some parts of Rockaway in burnt ruins.
Thanks for the link, DC. When I was a little kid, if my dad had a couple of hundred dollars saved up, we'd rent a bungalow in Rockaway for the summer. They were like tarpaper shacks, but I didn't care. A whole summer at the beach!
...do the pizza chains like Dominoes modify their usual cardboard offerings for ya'lls more discriminating palates?
I can't say for sure, but I can't imagine that they would do that. Would each Domino's or Pizza Hut location change their recipe to compete with every little neighborhood joint that makes pizza? I don't think so.
Dough, sauce, cheese, toppings. There's a lot of ways you can put those together and that's what makes my pizza different (maybe better, maybe not as good) than yours.
Believe me, for all the press that Uno's or Gino's East gets for their pizza in Chicago, there's a hundred little mom-and-pop store-fronts making and delivering pizza equal to or better than those restaurants.
But among the name-brand pizzas in Chicago, I've always been partial to the Giordano's thin crust. It's almost like a pastry dough...
Sadly, my neighborhood lost a good, delivered pizza when Armand's closed its doors after 55 years. It gained some notoriety when it was reported to be the site of an alleged meeting between politicians and mob bosses to discuss the available riverboat casino license for the village of Rosemont.
Okay New Yorkers and Chicagoans. With all of the pizza joints in your home cities making "authentic" pizza, do the pizza chains like Dominoes modify their usual cardbaord offerings for ya'lls more discriminating palates?
They are trying to do so. I don't know if they will be successful or not. I doubt it. The recent commercials where they acknowledge the "cardboard" rep are sorta funny.
Domino's reinvents its pizza Company spices up crust, sauce to adapt to changing tastes Jaclyn Trop / The Detroit News
On the eve of its 50th birthday, Domino's pizza is sweeter, spicier and bolder than ever before.
After expanding its menu to include oven-baked sandwiches, Breadbowl Pasta and Chocolate Lava Crunch cake, Ann Arbor-based Domino's is returning to its roots to honor its golden anniversary in 2010. The country's largest pizza delivery company has reinvented its traditional pie, increasing its flavor, after two years in research and development.
The new pizza, available only in the U.S., has been re-engineered to appeal to the changing American palate, said spokesman Tim McIntyre. A new garlic-seasoned crust topped with a mix of mozzarella and provolone is held together by a nuanced red pepper-infused sauce that tastes sweet at first but concludes with a kick, the company said.
"People are looking for bolder flavors, more robust and spicier," McIntyre said. "Everything is fuller and more flavorful."
The pizza was rolled out in stores nationwide Sunday. A national campaign, centered around a front-page banner ad on YouTube, kicked off Monday.
The pizza maker, which reported third-quarter sales of $1.2 billion, spent about $75 million on development and marketing of the new pizza, according to an estimate by Forbes magazine.
"We've been known for being number one in service and delivery, and product quality has been second," McIntyre said.
The pizza is a response to the "Domino's 'haters' of the world, who don't hesitate to bash us on blogs and in social media sites everywhere," he said.
The four-minute YouTube video, titled "The Pizza Turnaround: The true story of how Domino's listened to its harshest critics and made their best pizza ever," confronts criticism from focus groups and Internet users, including allegations that Domino's pizza is bland and tastes like cardboard.
"You can either use negative comments to get you down or you can use them to excite you and energize your process of making a better pizza," President Patrick Doyle said in the video.
The recipe overhaul is overdue, said Mark Lantz, a Birmingham-based brand strategy consultant.
"The pizza category has changed dramatically since Domino's made its name on the back of a 30-minute delivery guarantee, but has Domino's as a brand changed much in that same interval? Probably not."
Don't knock it until you try it. Ironically I love a lot of cheese on my pizza. But this has a one of a kind taste. Many pizza places now make and sell what they label L&B "STYLE" Pizza.
A couple of years ago Molto Mario did a show where he went to several different Pizza places to rate them. L&B Spumoni Gardens was one of them. While he was watching the guy make the Sicilian pie, Mario commented that there was not enough cheese, too much sauce, and said that he did not think that this was going to be a good pizza. Turned out that after he tasted it, he loved it and eventually rated the Spumoni Gardens sicilian pizza the top out of all the pizza places that he went to and reviewed for that show!
Hey, it has to mean something when the place has lines out the door with people ordering whole pies one after another as well as not being able to get a seat inside and in cold weather seeing people sit outside eating the famous spumoni gardens / L&B Sicilian Pizza!
I can't begin to tell you how much business they did there on Saturday afternoon while I was there. Pies were flying out the door and the outside seats were at capacity, cold and damp weather and all.
That last mushroom on the bottom of that pizza looks like a little penis.
I'm one for globs of cheese on my pizza too. The only topping I usually order is extra cheese. But that Spumoni Gardens pizza is to die for. I could buy 2 of them and it every day for weeks.
Okay, so I didn't quite get what I was craving for from Picasso's. I'd only been there like twice before and finally checked out their "thin crust" pie (as opposed to regular thin crust). They also make Chicago-style and Sicilian, including "Grandma's Tomato Pie" that DC might like but I probably wouldn't -- it's about halfway down the photos page.
Anyway, I ordered the thin crust white pie (mozz, ricotta, garlic) with spinach -- this thin crust was really thin, almost like matza. lol But not too thin, so I had no problem with that. The problem I had was assuming that a spinach topping would be fresh spinach and not previously frozen grass clippings.
I think I'll stick to my usual places, whose pizzas are thin enough.
Originally Posted By: Beth E
That last mushroom on the bottom of that pizza looks like a little penis.
I like extra cheese, too. But to be honest, having been to Italy more than once (like many of our board members), I don't ever recall seeing a pizza with excessive cheese. I think gobs and gobs of cheese is an American indulgence. Neither of my grandmothers even used mozzarella on pizza. Just a sprinkling of good grated cheese right before the pies came out of the oven.
I'll never forget when my husband (against my advice) ordered sausage pizza in Rome. It came with what looked like a whole hot dog plopped in the middle. I like the personal pies we had in Sicily the best (big surprise, I know), and they're all made in a brick oven. There's one made with artichoke that is out of this world.
Obviously written by some numbskull from North Dakota .
But seriously, while all of those towns/cities make a great pie in their own right (especially Chicago), New York City pizza is the most similar to what you'd find in Rome. There's no debating that fact.
Thin crust, fresh tomatoes, just the right amount of fresh mozzarella, and a drizzle of extra virgin olive oil. Maybe a sprinkle of fresh shredded basil. Perfetto.
Robert Cino does not claim that his pizzeria is the only one in this part of New Jersey that uses a wood-burning oven. But he says that his 1,600-square-foot restaurant Ah’Pizz, which he has been gradually opening with two partners since February, is the only one using it correctly.
“Other people are cooking their pies at 500 degrees,” said Mr. Cino, 23, of Scotch Plains. “I cook mine at 1,000 degrees, which gives them that great, smoky flavor.”
There was a recent show (repeat??) on either the Travel channel or Food network that discussed the beginnings of American pizza and the different styles of Chicago and NY. NY was judged to have the better pizza but one of the famous Chicago places was Lou Malnati's. They do special order and look intriguing. Lou Malnati's
There was a recent show (repeat??) on either the Travel channel or Food network that discussed the beginnings of American pizza and the different styles of Chicago and NY. NY was judged to have the better pizza but one of the famous Chicago places was Lou Malnati's. They do special order and look intriguing. Lou Malnati's
I tried the Malnati Pizza. Ehh, it was ok but certainly not the best deep dish I've ever had. The crust was light and tasty but it had a bit too much cheese and not enough toppings. It was also a little wetter than I like. The sauce was pretty good though. But all in all, frankly I could have gotten almost equal quality from Jet's. I wonder if Uno's does mail order.
There used to be three Sbarro's locally. One of them I no longer go to and the second one I went to closed. But if it hadn't closed I wouldn't have discovered Bella Italia. So it worked out ok.
Do any people here make their own pizza? If so, here's a tip:
There's no way you can get a good crust in a home oven using those perforated aluminum pans. You need a stone, and it should be about 3/4" thick. The cheap ones sold in Target, etc., are worthless. The good ones cost $60 and up on the Web. BUT...
Flooring and tile stores often have remnant Saltillo stones that are the right size (14 -16" square) and thickness. You can get one for $3 or less if they have one. Heat it in the oven at 200 degrees for several hours to break it in. Let it cool, then heat it at 450 for an hour before you're ready to make your pie. Makes a perfect crust. Don't wash it afterward--just scrape it off.
DO NOT BUY A GLAZED STONE!!! They can give off toxic fumes if heated.
Dom IS the GODFATHER of pizza! If you don't mind waiting an hour for a pie....................................
...and paying $5 for a slice...
Ridiculous, TB. Yeah, it's great, but gimme a break.
I was at IJ about 2 months ago visiting my old buddies, and Di Fara is only about 20 (short) blocks from Flatbush Avenue, straight down Avenue J, so we took a walk.
It was delicious, but no better than Totonno's OR John's OR Patsy's OR any of the other famous brick oven joints in the city, all of which are MUCH more reasonably priced.
As PB correctly stated, there are so many great pizza places in NYC, I really don't understand how any place can generate that kind of demand. I've never eaten there, but I'm sure it's quite good. However, an hour for a pie? $5 a slice? No way.
TB, I started using thin crust Boboli this year for my pizzas. They're so good that I don't bother with my own crust anymore. And it's a great way to use up leftover sauce, meatballs, even eggplant or chicken parm.
I was at IJ about 2 months ago visiting my old buddies,
Last time I was in Brownsville (ten years ago), the original IJ on Church and Rockaway Parkway, which had been abandoned and graffiti'd two years earlier, was taken over by Brookdale Hospital (which owns practically everything else in the vicinity).
I was at IJ about 2 months ago visiting my old buddies,
Last time I was in Brownsville (ten years ago), the original IJ on Church and Rockaway Parkway, which had been abandoned and graffiti'd two years earlier, was taken over by Brookdale Hospital (which owns practically everything else in the vicinity).
Before my time, TB, but there are some GREAT old pictures of that building hanging on the walls of the present location on Flatbush Avenue (Between Alton Place & Avenue L).
Okay, I tried a couple times but (besides the toppings) failed miserably. Maybe it's that grocery store bagged "pizza dough" but I couldn't work it much at all. Sure, there's a skill involved, but I tried the tricks yet still ended up with a blob of dough that wouldn't cook through.
My friend said to get pizza dough from a pizzeria, which I will try, but until then, it's back to Boboli!
Used one of their thin-crusts which was awesome. I used what I had on hand: Light on the sauce, shredded asiago, pepperoni, anchovies, black olives, little cheddar, heavy mozz, parm, italian seasonings = awesome.
Sure, it's not quite the same as from a pizzeria, and God knows in NJ we have the best pizza outside of Italy, but it's cheaper and quicker if you have the ingredients. Just as good as DiGiorno!
One of these days I'm coming up there and you're gonna show me the "world's best pizza" and we'll see. Then you'll come down here and it'll be settled.
I maintain that the pizza from the neighborhoods in Brooklyn is better.
Okay, to be fair, I never had true Brooklyn pizza (when I was a kid we'd go to delis, not pizzerias ), so will try it one of these days. All I know is, of all the Manhattan pizza I've had, most of it was nothing special, and somehow some of it really sucked in comparison to Jersey Shore pizza.
I love the thin crust Boboli for pizza. It's so much simpler and it's really good. Now that I think about it, I have some leftover sauce from Sunday. Maybe I'll make a couple of pizzas for dinner tomorrow night...
I maintain that the pizza from the neighborhoods in Brooklyn is better.
Okay, to be fair, I never had true Brooklyn pizza (when I was a kid we'd go to delis, not pizzerias ), so will try it one of these days. All I know is, of all the Manhattan pizza I've had, most of it was nothing special, and somehow some of it really sucked in comparison to Jersey Shore pizza.
No question that Brooklyn has some of the best pizza places in the tri state area...or at least they did at one time.
I have to admit that Staten Island has some really good pizza places. I may have mentioned this before, but one of the best bar pies on Staten Island is served in a place called Denino's on Port Richmond Avenue.
They have opened a Denino's in New Jersey. If it is anything like the one on Staten Island, then it's worth a trip Geoff. Then again, if you are going to travel up to Aberdeen, then you mine as well cross over the bridge and just go to the original Deninio's on Staten Island
Just got a postcard in the mail from a new pizza place we're thinking of trying. They give you two large pies, wings, garlic knots and a 2 liter soda for $30. Maybe I'll stop in and have a slice first, test out the quality.
Just got a postcard in the mail from a new pizza place we're thinking of trying. They give you two large pies, wings, garlic knots and a 2 liter soda for $30. Maybe I'll stop in and have a slice first, test out the quality.
Just got a postcard in the mail from a new pizza place we're thinking of trying. They give you two large pies, wings, garlic knots and a 2 liter soda for $30. Maybe I'll stop in and have a slice first, test out the quality.
The one near me has a similar offer for a Sunday :
2 Pies 20 Wings 2 Liter Soda
All for 21.95!!
They also have a different special for Monday - Thursday
And there food is delicious!
Speaking about good food and pizza, yesterday DMC and I met up ( a spur of the moment idea ) and I took him to :
FOR
I think that the man lost his mind after he finished his first slice!
The place was packed! It was sooo beautiful outside that almost every outside table was taken and the cars were double and at some points even triple parked on the street with people running out and picking up pies one after another.
I saw a show on the travel channel called; "The Best Places I've Ever Been". The subject was pizza and part of a segment was the best place for Sicilian pizza. L&B Spumoni Gardens was featured with Brooklyn boy Adam "Man vs Food" Richmond. They went into the kitchen of Spumoni Gardens and showed how they get the unique taste for the pies that are super popular. They also showed a cool view of the Brooklyn Bridge one enjoys whlile dining al fresco. Another cool place they visited was a Brooklyn pizzeria called Grimaldi's. This was a very good show about pizza places because it featured unknown places in the United States. Not just the obvious famous pizzerias that are on EVERY show about that delicious slice of heaven known as "Abeetz!" I highly recommend this show on the Travel Channel! Chef Mark gives it a 4 wooden spoons outof 4!
I saw a show on the travel channel called; "The Best Places I've Ever Been". The subject was pizza and part of a segment was the best place for Sicilian pizza. L&B Spumoni Gardens was featured with Brooklyn boy Adam "Man vs Food" Richmond. They went into the kitchen of Spumoni Gardens and showed how they get the unique taste for the pies that are super popular. They also showed a cool view of the Brooklyn Bridge one enjoys whlile dining al fresco. Another cool place they visited was a Brooklyn pizzeria called Grimaldi's. This was a very good show about pizza places because it featured unknown places in the United States. Not just the obvious famous pizzerias that are on EVERY show about that delicious slice of heaven known as "Abeetz!" I highly recommend this show on the Travel Channel! Chef Mark gives it a 4 wooden spoons outof 4!
I watch both "Man vs Food" and "The Best Places I've Ever Been" Two excellent shows! That "Man vs. Food" is sick! :lol;
Very good pizza. No question. Grimaldi's and L&B are two completely different style pizza. Grimaldi's is more of the brick oven thin crust style...excellent stuff. L&B is more of the traditional style....thicker crust and also excellent. For me it depends on what you are in the mood for.
Truth be told though, when it comes to a brick oven style, I prefer Lombardi's over Grimaldi's........
GRIMALDI'S
LOMBARDI'S
.......not that I would turn down a Grimaldi pizza!
Across the United States, artisanal pizza joints are opening faster than Natalie Portman movies. But inside those imported ovens, pepperoni — by far America’s most popular pizza topping — is as rare as a black swan.
In these rarefied, wood-fired precincts, pizzas are draped with hot soppressata and salami piccante, and spicy pizza alla diavola is popular. At Boot and Shoe Service in Oakland, Calif., there is local-leek-and-potato pizza. At Paulie Gee’s in Brooklyn, dried cherry and orange blossom honey pizza. At Motorino in the East Village, brussels sprouts and pancetta. But pepperoni pizza? Geddoutahere!
What, exactly, is pepperoni? It is an air-dried spicy sausage with a few distinctive characteristics: it is fine-grained, lightly smoky, bright red and relatively soft. But one thing it is not: Italian.
“Purely an Italian-American creation, like chicken Parmesan,” said John Mariani, a food writer and historian who has just published a book with the modest title: “How Italian Food Conquered the World.” “Peperoni” is the Italian word for large peppers, as in bell peppers, and there is no Italian salami called by that name, though some salamis from Calabria and Apulia are similarly spicy and flushed red with dried chilies. The first reference to pepperoni in print is from 1919, Mr. Mariani said, the period when pizzerias and Italian butcher shops began to flourish here.... Full Article
Okay, I tried a couple times but (besides the toppings) failed miserably. Maybe it's that grocery store bagged "pizza dough" but I couldn't work it much at all. Sure, there's a skill involved, but I tried the tricks yet still ended up with a blob of dough that wouldn't cook through.
Geoff, here's a tip on making a crisp crust that I found through trial and error.
First heat the pizza stone at 450 or more for an hour before you're ready to bake. Roll out the dough. Sprinkle a generous amount of corn meal on your wooden or metal pizza spatula, particularly at the front--the corn meal acts like ball bearings so you can slide the dough onto the stone without snagging.
Slide the bare dough onto the stone and let it bake while you cut the cheese(s), pepperoni, olives, etc. Then remove the stone with the bare crust, put it on trivets, then apply the sauce, cheese(s), pepperoni, etc. Then put the stone back to bake for another 15 minutes. The few minutes that the bare dough baked will harden the surface just enough that the sauce won't seep into the dough and make it soggy, and the head start on baking will mean that the crust will be completely crisp without the toppings burning.
Or cheat and use a Boboli. That's what I've been doing lately, and they're really very good, and with little to no fuss. I like their thin crust better than the original, but usually buy a few of both to keep in the house. It's a great way to make use of leftover sauce.
I spent my first 28 years in Brooklyn and lived in the NY metro area until three years ago. Had pizza all over. But the two best pizza experiences I had were at joints in Virginia Beach VA and San Juan PR. Go figure...
Hmmm..... Nothing like cruising down the highway at 80mph, tring to eat a slice of pizza while hot, gooey cheese blows back over your face! (Real bikers don't wear helmets - or care about second degree burns.)
They just opened a new pizzeria here on Staten Island. Look familiar?
......From what I was told, one of the Pizza makers from Spumoni Gardens has jumped ship and is now the Pizza Maker for this place on Staten Island.
Just what I f**king need.
Ok, I finally got to try the pizza from this new place.
I will rate this a 9 out of 10 in comparing it to the taste of L&B Spumoni Garden's famous Sicilian pie.
Basically if you were to take an L&B slice and A Sharkey's slice and put them in a dish not knowing which was which, it would be pretty hard to distinguish one from the other.
Definitely a winner. Saves me a trip to Brooklyn whenever I feel the urge for an L&B Pizza.
Still haven't tried Spumoni's -- I'm not a huge fan of tomato pie or overly-sauced Sicilian (or overly-sauced any pie). I like cheese and crispy thin crust, with a little sauce. I'm sorry...
Discovered today a new brick-oven pizzeria opened up nearby, so will have to try it out. Love brick-oven (thin) pizza! We'll see...
Still haven't tried Spumoni's -- I'm not a huge fan of tomato pie or overly-sauced Sicilian (or overly-sauced any pie). I like cheese and crispy thin crust, with a little sauce. I'm sorry...
Maaaaaaaaaaaa .... the pizza is too saucy..... I don't want it....
Still haven't tried Spumoni's -- I'm not a huge fan of tomato pie or overly-sauced Sicilian (or overly-sauced any pie). I like cheese and crispy thin crust, with a little sauce. I'm sorry...
Discovered today a new brick-oven pizzeria opened up nearby, so will have to try it out. Love brick-oven (thin) pizza! We'll see...
When it comes to Napolitan Pizza, I agree. Would rather have a crispy thin crust cheesy pie with a minimal amount of sauce.
But this is a sicilian style all it's own...and until you try it you cannot say that you don't like it. Just ask Molto Mario who knocked L&B Sicilian when he first layed eyes on it. Then when he tried it he wound up voting it one of the the BEST Sicilian pizzas in the USA!
Hey you may not like it and that's fine, but you won't know until you try it.
Saturday night we went to see the play Hairspray over in Menlo Park. Before going to the play we went to this place called Anthony's Coal Fired Pizza. Ordered a regular pie, a pie with half sausage and half pepperoni, wood fired chicken wings and a house salad.
The wings were outstanding! First time that I ever had coal fired /brick oven cooked wings. The Pizza was just fantastic. Definitely will be my 'New Jersey' go to Pizza place.
Attention Don Geoff...Wednesday night is $5.00 Martini Night from 5:00 PM until closing!
I wanted to build a wood-fired pizza oven in my backyard. My husband found out that you can order them on the internet and assemble them after delivery. They are very pricey, though.
I wanted to build a wood-fired pizza oven in my backyard. My husband found out that you can order them on the internet and assemble them after delivery. They are very pricey, though.
Out of the realm of "cabana boy" duties, but I'm up for it
On my way back from the campus, I sometimes stop at a Brookshires. There they have vegetables on sale sometimes. For example, the other day I bought two eggplants for $1 and a bag of about 5 different colored bell peppers for $1. In any case, I bring them home, fry them up, and crush up some tomatoes and make pizza bread (not Italian, but french). God, is it good. It's not pizza pizza, but it'll do.
Saute a little chopped garlic in a little olive oil, add a large can of crushed tomatoes and some fresh sweet basil leaves (you can use dry but fresh is best). Simmer until you achieve desired thickness and you can add a little sugar to taste to make it less bitter/tart...add only about 1/4 tsp. at a time or it will be too sweet. Taste as you are cooking and add what you wish as you go along. I cook this by taste but always makes an awesome pizza sauce!
Supreme Court Justice Antonin Scalia has a vendetta against deep-dish pizza. In January, he told California Lawyer that New York pizza is "infinitely better" than the pizza in Chicago and Washington. Back then, he mentioned that he didn't really think deep-dish pizza should be called pizza, and tentatively suggested "tomato pie" as an alternative moniker.
Since then, the strict constructionist has only dug in further on the matter of deep dish. Speaking at an event at the Chicago-Kent School of Law, Scalia ruled definitively that Chicago-style deep dish is not pizza, even if it's pretty good. The Chicago Sun-Times' Abdon Pallasch writes:
"I do indeed like so-called 'deep dish pizza.' It's very tasty," the high court’s most outspoken conservative said after a moment’s hesitation. "But it should not be called 'pizza.' It should be called 'a tomato pie.' Real pizza is Neapolitan. [from Naples, Italy] It is thin. It is chewy and crispy, OK?"
Chicagoist took issue with Scalia's deep-dish pizza opinion, arguing that the Neapolitan founding fathers of pizza "could not have envisioned modern technology, New World inventiveness or the American appetite for excess."
Scalia probably thought he was doing his duty as a loyal New Yorker when he decided to attack the fat cylinders of dough and marinara sauce that Chicago calls pizza. But in the process, he unintentionally insulted the people of his birthplace, Trenton, N.J.. All agree that the best pizza in Trenton -- a more significant matter than it sounds like it would be -- comes from a joint called DeLorenzo's. But unlike its peers in New York and Chicago, DeLorenzo's does not call its magnificent pizza "pizza." What does it call its thin, chewy, crispy disks instead? Tomato pies -- the term Scalia oh-so-innocently suggested as a new name for Chicago-style deep dish. So even if Scalia meant just to disparage Windy City pizzaioli, he ended up offending the entire population of the capital of New Jersey.
Let's hope Scalia doesn't decide to take on New Haven apizza next. That city has a far longer history with the Supreme Court than Trenton does; things could get ugly.
It seems to me that "tomato pie" has the sauce on top of everything else, rather than the cheese. Whether it's thick or thin crust, I'm not a big fan of it...
It seems to me that "tomato pie" has the sauce on top of everything else, rather than the cheese. Whether it's thick or thin crust, I'm not a big fan of it...
JG: "Mommy, mommy, it has sauce on top. I don't like it".
Mama Malta: "Oh shut up and TRY it. You're such a picky eater I should have named you Morris".
Cheese and toppings under the sauce? Boy that bring back memories - and not particularly good ones:
Back in the early '70s, when I was going to a small, two-year college on the south side of Syracuse, there was a pizza "establishment" that the very mention of can still get my guts trembling: Frank's Pizza. This was frightening stuff, indeed. Actually, there were a few Frank's Pizza places scattered throughout the city. Their license was for take out only - but no sober college student would have wanted to take it out, or anywhere, for that matter. And remember, back then the drinking age in New York was 18.
First off, there were the late-night commercials. An announcer would intone, "Are you hungry right now? How about a nice, delicious Frank's Pizza!" Then they would show ol' Frank himself making a hero sandwich, or something similar. This was their first mistake. Frank looked like a huge, gross, middle-aged unsanitary gorilla - which he was. Definitely not someone you'd want touching your food. He was also the brother of the Syracuse chief of police. So consequently, he got away with murder, as far as cleanliness. Also, his shops didn't make their own dough; pre-made stacks of cardboardlike, moldy (yes, that's right) pizza shells sat fermenting for all to see, just waiting for inebriated collegiates to call in for a delivery or stagger in to pick one up.
The pizzas were made by scattering cheese (and whatever other toppings you were brave enough to ask for) over the thick, unyielding, greenish crust, then the sauce was poured over everything. A brief visit to the oven, and you had something that was unpalatable even when accompanied by a case of Genesee Beer (or Cream Ale) followed by a six-pack of Maximus Super for a chaser. Actually, most folks would just as soon skip the pizza altogether and go straight for the beer - which we did.
Syracuse, back then, was primarily Italian and Irish, but believe me, no self-respecting real Italian could (or would) stomach a Frank's Pizza.
For my money, the absolute best pizza on the south side of Syracuse was a place called Cosmo's. Everything was made fresh, and they advertised their pizzas as being "New York City Style." For years after my college days, whenever I would return to Syracuse for a visit, I would always stop in at Cosmo's and get either a pizza or a meatball sub. They really knew how to keep the customers satisfied.
msnbc.com staff and news service reports updated 10/29/2011
LAKE CITY, Fla. — The battle for pizza supremacy has taken a wrong turn in Florida. Two managers of a Domino's Pizza restaurant in Lake City, in north-central Florida, have been charged with burning down a rival Papa John's location.
The motive? Police say one of the men admitted that he believed with his competitor out of the way, more pizza lovers would flock to his restaurant.The Papa John's was gutted in the Oct. 20 fire. Sean Everett Davidson, 23, and Bryan David Sullivan, 22 were arrested Thursday and Friday, respectively, and booked on an arson charge each and were being held in jail.
How's about some mice doo-doo on your pizza? Extra toppings, no charge!!! DiFara's Pizza Closed
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Famed pizzeria Di Fara has been shut down after racking up an impressive 67 points in health code violations -- a failing grade.
The Midwood, Brooklyn pie joint, which is often hailed as the best slice in New York and sees crowds line up outside the restaurant, was shuttered by the city Health Department on November 16th for being a "health hazard." The DOH witnessed signs of mice droppings, flies, hair, and workers wearing soiled garments at the restaurant (for a complete list, go here).
Pizzamaster Dom DeMarco has been making pies at Di Fara for five decades now, and his handmade $5 slices have made him a sort of beloved figure in the pizza community (if there is such a thing).
This story has been on local (NYC) tv news today. Virtually every small neighborhood restaurant fails its inspection at one time or another; I don't see why this joint should be any different. (It still doesn't rate 5 bucks a slice, though).
I saw this one on TV this evening, too. The pizzeria is close to where I live.
On the news report I saw, the owner's son was interviewed and blamed the nearby overhead subway station for the mice (yeah, right).
Actually, in this neck of the woods, most of the small restaurants, pizzerias, Chinese take-out places, etc., have gotten "A" ratings. It is quite unusual that a place would rack up so many violations that they would be immediately shut down. But I don't know all the specifics of all the violations, so I'll reserve judgment until I read more. The owner and his son said the place will definitely reopen.
But regardless, as SC said, I think $5.00 a slice for what is really just dough, sauce and cheese is ridiculous.
In another pizza-related story, two of Manhattan's "famous" Ray's Pizza shops have closed within the last month. I believe one of them also claimed to be the "original" one (I think there were lawsuits over this), but the pizza was average - nothing to write home about, or pay the high Manhattan prices for, either. More of a tourist trap than anything else, I think.
The Giants love Umberto's pizza, their regular Friday eats since 2007. So they had 12 pies flown from New York to Indianapolis, just in time for a post-practice meal they hope will fuel success.
The Giants love Umberto's pizza, their regular Friday eats since 2007. So they had 12 pies flown from New York to Indianapolis, just in time for a post-practice meal they hope will fuel success.
Yesterday afternoon the wife and I went to Anthony's Coal Fired Pizza for lunch. We decided to try a different pizza this time and wound up ordering their Sausage & Broccoli Rabe pie.
That pic confirms my choice for lunch today - pizza! Nice, DC. That looks just like a place we have here minus that famous "New Yawk wawtah". That really looks tasty!
That pic confirms my choice for lunch today - pizza! Nice, DC. That looks just like a place we have here minus that famous "New Yawk wawtah". That really looks tasty!
Actually the place is located in New Jersey. But the Pizza is fantastic!
ANY air that doesn't come from over Jersey has to improve the taste of any food there. If the breeze is coming from the ocean you have a CHANCE that it may be toxic free.... if it's coming from over the state itself then you'll make provolone from a glass of milk in an hour.
ANY air that doesn't come from over Jersey has to improve the taste of any food there. If the breeze is coming from the ocean you have a CHANCE that it may be toxic free.... if it's coming from over the state itself then you'll make provolone from a glass of milk in an hour.
I saw a couple of episodes of a show called "A Slice of Brooklyn". It's about a guy named Tony in Brooklyn who gives 4 1/2 hour tours of Brooklyn including stops at pizzerias: Grimaldi's and L & B Spumoni Gardens. Anybody familiar with this? It looked like a great time!
I'm familiar with stories about it (I never took the tour). From what I've heard about it, I would recommend it to tourists.
Basically, the bus makes a few stops throughout Brooklyn at different pizzerias where you can eat different kinds. They have a tour guide on each bus and they keep you "entertained" for the duration of the tour. It would be best if you went with a friend or a group of people.
From what I seen on the show it looks like a real good time. Old school Brooklyn trivia, jokes & info. The second episode showed a new tour guide with the tourists at Spumoni Gardens. The tourist calls over the newbie tour guide (who claims she is a born & bred Italian Brooklyn Girl to the core) he gives her the paper plate with the Spumoni slice and asks her to take it back because there is no cheese on the slice! The kicker - she actually takes it back to the counter and asks them why there is no cheese?!? I'm from Idiotville, Illinois and even I know that L & B puts the cheese on the bottom and tomatoes on top! This "Brooklyn Girl" had no clue! Fuhgettaboudit!
I think I'd like to take the tour just to see stuff like that (as a Brooklyn native) and to put my local knowledge against that of the tour guide's.
Geoff, TIS and I took a similar kind of tour (hard to believe it was about 9 years ago) of the "Sopranos" shooting locations. As a way to entertain us on the tour the guide asked "Godfather" related questions for prizes (like a box of ziti and such). Geoff answered EVERY question correctly and TIS and I got a few prizes .... I don't think anyone else on the bus participated.
Like I said, a tour like this is worth it if taken with friends.
The tourist calls over the newbie tour guide (who claims she is a born & bred Italian Brooklyn Girl to the core) he gives her the paper plate with the Spumoni slice and asks her to take it back because there is no cheese on the slice! The kicker - she actually takes it back to the counter and asks them why there is no cheese?!? I'm from Idiotville, Illinois and even I know that L & B puts the cheese on the bottom and tomatoes on top! This "Brooklyn Girl" had no clue! Fuhgettaboudit!
Probably another goober from Oklahoma who watches too much Rachael Ray and fancies herself a "foodie," so she moved to Williamsburg and swears she's a "native."
The tourist calls over the newbie tour guide (who claims she is a born & bred Italian Brooklyn Girl to the core) he gives her the paper plate with the Spumoni slice and asks her to take it back because there is no cheese on the slice! The kicker - she actually takes it back to the counter and asks them why there is no cheese?!? I'm from Idiotville, Illinois and even I know that L & B puts the cheese on the bottom and tomatoes on top! This "Brooklyn Girl" had no clue! Fuhgettaboudit!
Probably another goober from Oklahoma who watches too much Rachael Ray and fancies herself a "foodie," so she moved to Williamsburg and swears she's a "native."
Pseudo-Gourmands: Gotta love em .
Update - I just checked that Slice of Brooklyn website and that Brooklyn newbie tour guide girl is on staff. She must have got a lot better! She is the blonde in the pic with the whole gang.
I never heard of such a thing. Has anyone tried it?
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From Europe, Lessons on Frying Pizza By PETE WELLS THE most surprising thing about the montanara, a fried pizza that in less than a year has found a niche in New York’s crowded pizza ecosystem, is that Americans needed to import the idea from Europe.
If a food is commonly eaten in the United States, somebody somewhere has attempted to cook it in hot oil. Americans have deep-fried Twinkies, salads, candy bars and caviar. Last year, the Wisconsin State Fair gave the world deep-fried butter. Pizza has not escaped this fate. Yet this American approach to frying has, I’m obliged to say, lacked the finesse that was necessary to invent the montanara. American-fried pizza tends to be batter-dipped, which certainly gets the job done but doesn’t produce something you’d choose to eat unless you were at a state fair, and even then it wouldn’t start to sound like a good idea until you’d had a couple of deep-fried beers. (They do that in Wisconsin, too.) The montanara isn’t battered. Technically, it might not be considered a fried pizza. The only part that is fried is the wheel of dough, which spends a fast but influential minute or so in hot oil before the sauce, cheese and so forth is applied on top. At that point, the whole thing is sent to the oven to bake like any other pizza.
The use of frying is subtle, and for that kind of refinement, America needed the Italians, who have been quietly frying pizza dough in Naples for years before anyone noticed. At the onset of its American invasion, the montanara made landfall at Forcella, opened in Williamsburg, Brooklyn, last June by a pizza man from Naples named Giulio Adriani. ..
I disagree. I find a lot of Italians on Long Island, like Umberto's, you make good Italian food, while Greeks and Albanians make mediocre Italian food in the boroughs.
I recently went to Spumoni Gardens on 86th and made the mistake of ordering baked ziti. Should have had the pizza.
Wow.... what happened to prompt that? I would have met you there if I had known earlier.
Besides the Sicilian pizza you should try the spumoni. The food in their restaurant is decent, and the portions are nicely sized but it's not anything to write home about.
No toppings. I wouldn't buy the round pizza (it's VERY ordinary) and the square certainly doesn't need any.
It's gonna be a nice day so be prepared to put up with a crowd (but it's worth it). Grab an outdoor table when you get there, and have someone order the square pizza at the window to the far left (as you look at the place). You shouldn't have to wait more than a few minutes. IF you eat inside (waiter service and a complete lunch/dinner menu) you can still order square pizza and enjoy it a little more leisurely.
So??? What is the verdict? How'd ya like the pizza?
Well, as I told my brother, it's "good".
Listen, I just love pizza, no matter what style it is. Even that crap I had in Chicago
I was raised on, and still prefer, good ol' "New York-Style" pizza w/ more cheese than sauce. This is the opposite of that, but still pretty good. It wasn't too bready like some Sicilian style pizzas can get. The sauce was quite sweet, though; perhaps a tad too sweet for me. Probably the San Marzano tomatoes. The crust was really good, though. (Unlike some people, I actually enjoy the crust, crispier the better!)
But I got over the sauce issue after discovering the cheese was under the sauce. Just not enough cheese and a tad too much sauce.
The place is great, though. And the spumoni was doubly GREAT! The only other thing we tried was the calamari. Eh. I prefer Carrabba's. And I'm quite picky when it comes to that! It was still par or better, though.
Now I gotta try Lombardi's and see...
For the benefit of those not on Facebook:
And the spumoni that started the entire 70+ year business...
The place is popular, though! If you can find a parking spot like these fine folks...
Heading out I could swear I was in the middle of a movie set on 86th St
Afterwards it was back to Don Cardi's stomping grounds (where I felt safe) and visited a real Pastosa shop!
Pastosa makes tremendous stuffed pastas, and where I am they come frozen from Brooklyn. These fresh ones are even better, despite coming from Staten Island.
When you can, read an article in the July edition of Popular Science. It's about a guy that has invented a pizzeria on wheels. He converted a shipping container to house his oven, etc. and mounted it on a bobtail truck frame. He had to invent a suspension system though to protect his pizza oven from stress fractures. And he's not even Italiano!
And I'm not 100% sure what show it was... but this saddened me....
A local (unique) diner will NOT appear on the Travel Channel because after the impressive workjob they did, they then told them it'd cost them $1200 (or whatever, close to that) to appear. "Shut Up and Eat" reluctantly and disappointedly declined with, "you know I just sell eggs, right?"
While I so understand the exposure these places get -- obviously! But I never expected they had to pay for it...
Makes you wonder if they actually air the best places... or apparently just the ones willing to pay for the exposure...
I like the list (because Chicago is listed as #1) but do any of the cities listed besides Chicago, NYC, Philly, Providence, and Boston actually have good pizza? I can't see Dallas, Nashville, or Orlando having good pizza places.
A short distance away on Neptune Avenue and 15th Street is Totonno's, an ages old pizza joint that has the best brick oven pizza I've ever eaten. [/quote]
You can have decent pete sa in a lot of places but this Joint You mention ( Totonno's) was always above all. Had it many times when I lived in Brooklyn and we used to go down the block and buy Jeans. I do not remember the name of the store but the best jeans, at best prices and every brand,,, cheap. Stacked up on wooded tables every day like they fell off a truck or something.
I wonder how much overarm hair one consumes a year eating pizza? It's gross to me how they flip and throw the pizza dough up in the air and it lands on an overarm covered in thick hair.
I wonder how much overarm hair one consumes a year eating pizza? It's gross to me how they flip and throw the pizza dough up in the air and it lands on an overarm covered in thick hair.
Good lord, you are going to ruin it for all of us!
I wonder how much overarm hair one consumes a year eating pizza? It's gross to me how they flip and throw the pizza dough up in the air and it lands on an overarm covered in thick hair.
I wonder how much overarm hair one consumes a year eating pizza? It's gross to me how they flip and throw the pizza dough up in the air and it lands on an overarm covered in thick hair.
Good lord, you are going to ruin it for all of us!
I wonder how much overarm hair one consumes a year eating pizza? It's gross to me how they flip and throw the pizza dough up in the air and it lands on an overarm covered in thick hair.
Oh Man,
Can you imagine calling in and requesting " No Arm Hair Please".
Or a Pizza Joint with a sign, We Do Not Toss or Flip, No Hair Here. However you can get Rapetti topping.
I live for Pizza and having lived in Buffalo NY for years was spoiled with their great Pizza. Having relocated to the Raleigh NC area15 years ago have not been able to find a good Pizza. Was pleasantly surprised one Sunday when a Fed Exp truck pulled up to my house and delivered 2 Pizza's and a bucket of wings from LaNova Pizza which has been mentioned in this site as being owned by a mob captain. my old buddy took mercy on me. Am hoping to make a trip to NYC within next couple years and am already working on a list. Have had Rays on Prince street before- excellent but want to try totonno's and Lombardos.
Di Fara's....Is that old man there still making pizzas?.... My friends mother knew him, they came from the same town in Italy(Caserta)... You used to have to wait a hour or so to get your order. Dam good pizza tho. I wonder if the one in Las Vegas is just as good as the one in BK?
Di Fara's....Is that old man there still making pizzas?.... My friends mother knew him, they came from the same town in Italy(Caserta)... You used to have to wait a hour or so to get your order. Dam good pizza tho. I wonder if the one in Las Vegas is just as good as the one in BK?
NJcapo35,
I don't know who is running the pizzeria now, I have been living in Florida since 92. Have you been there recently, is the food still good?
Here in San Francisco, my favorite is Tony's Pizza Napoletana located in North Beach on the corner of Stockton and Union st. Pricey but the clam pizza is effing unbelievable!
That's gotta be one of the things I envy most about folks in the Five Boroughs and probably Jersey too - it seems like there is a decent place to get a good slice or pie in walking distance. Tonys is VERY good for pizza and the Italian beef sandwiches are tasty too. However, I'm not able to get to North Beach every time I'm in the mood for pizza. I think that Gaspare's on Geary does a good job and Pasquales is good too and another favorite Toto's but it's too far away in San Bruno (or farther for the other locations) to make it a regular stop. If you stick with the basics Orgasmica and Extreme aren't too bad either. Benedetto, outside of North Beach who do you think does a good job with a whole pie or slice in SF? Or even a good linguine vongole, veal parm and other dishes? I've tried just about every place in the Richmond, Sunset, Marina and have my favorites in those neighborhoods and N. Beach of course but I'm always looking for something I may have overlooked.
Hey Mikey! Yes, I agree with you on Toto's. Not a bad pie. I know we are going off topic from pizza but we are from the same area and I want to share a place with you that you may or may not know about.
It is by far the best Italian meal I have had outside of my own families kitchen.
Located in Occidental, CA about an hour and half drive up north close to the Russian River is a place called Negri's. It's a beautiful drive, antique stores to check out along the way if you like that kind of thing (my wife and I do) and the food is excellent.
Don't pay no mind to the Yelp reviews..yelpers don't know shit.
Yelp is a bit of a racket. They won't remove "negative" reviews however if you happen to purchase advertising those reviews will still be on the site but you'll need to know the name of the user who posted it and access the review from the list of that users posts. Sneaky. Plus I've seen some bad reviews for places that I go to and know are good.
Back to the food...
I haven't been up to Russian River in over a decade. When I was a kid we'd go there or Kentfield almost every other weekend starting in the spring and sometimes spend a week during summer. My uncle Bruno had a place in Kentfield he'd let my family use and another uncle Vic had a place at the river. We definitely stopped at Negris but now I need to go back. Somehow when I think about it did they have two locations in Occidental? Or was the restaurant in two buildings next to each other? Maybe I'm confusing it with a different place but I'm sure it was a place where we ate. Also toward the coast for oysters and some cheese from the Marin Cheese Factory.
It's not really off topic since the grove is in the area and we all know that's the TRUE O.C.
You maybe thinking of the Union Hotel located right across the street from Negri's. I have never had a meal there. I stick to what I know is good and if I'm driving that far, Negri's is a sure bet. Never disappoints.
Di Fara's....Is that old man there still making pizzas?.... My friends mother knew him, they came from the same town in Italy(Caserta)... You used to have to wait a hour or so to get your order. Dam good pizza tho. I wonder if the one in Las Vegas is just as good as the one in BK?
NJcapo35,
I don't know who is running the pizzeria now, I have been living in Florida since 92. Have you been there recently, is the food still good?
It has been awhile since the last time i was there, but i'm sure the quality is still there. For $5.00 a slice it better be!
Back on topic (finally) - I had a delicious slice at a place I had previously overlooked called Pizzeria Avellino in the Marina. It's around the corner from Liverpool Lil's and across the street from the Presidio Lombard Gate - 2769 Lombard St. Thin, crisp crust but not cracker thin like Nizario's, good amount of cheese and toppings and everything tasted fresh. I had a mushroom and pepperoni. What I liked best was the sauce. It was very similar to Toto's which I think I mentioned has my favorite pizza in the Bay Area. I'm going to have to go back with an appetite and sample a few different slices - I just stopped in for a snack on the way to Tony Niks in North Beach. It's a small place and I can see it filling up quickly at peak hours but they also have picnic tables outside. Another plus is that you can BYOB from the liquor store next door!
Sbarro pizza: I thought i read somewhere that Funzi Tieri was cousins with the owners of Sbarro's. Does anyone know if that was true or not?.... I know the Genovese's were shaking them down for decades tho.... Thanks in advance
I had Sbarros twice, both times on an interstate in PA. It wasn't too good, but I just couldn't wait to get back up to NY to get the real thing. Just today my wife got an e mail from an Italian friend who was in Alabama and there was a photo of the pizza she got- she said it was one of the best ever.
TRENTON, N.J. (AP) - The New Jersey Turnpike Authority wants a Florida pizza shop to pay a big toll for using a logo similar to the Garden State Parkway's green and yellow signs.
The agency sued Jersey Boardwalk Pizza Tuesday in federal court over the logo it uses for its two pizza shops and on merchandise sold online. It said in the suit that the company is trying to trade upon the fame of the Garden State Parkway logo to attract customers and potential franchisees.
We ate at Grimaldi's, on the 16th Street Mall in Denver, last year. Pretty damn good.
You sure must miss NY pizza. They opened up a Grimaldi's in El Segundo, near LAX. I need to try it. But I'd honestly rather fly to NY to eat pizza than drive to LA
When I watched Sanford and Son as a kid, he used to mention the city El Segundo, and I thought it was a made up name.
Does anybody here know or remember a Pizza place located in Manhattan called ....I'm pronouncing it phonetically "Day-O-Fon's" .
A buddy brought some pizza from there over to a house party we attended near Washington Heights....and it was the BEST pizza I've ever had in my life, and there are/were some GREAT pizza places all across NJ.
I never went there, but the pizza was so good, that I had 3 slices almost 20 years ago and I still remember the name of the place.
Yeah for sure Gets. It's a real name of a city. If you want to give someone directions to your house, you both need to be bilingual. The towns and streets are mainly Spanish.
And the pizza place you are trying to find is it D'Alfonso's, something like that?? I hope you figure it out because there certainly isn't anything better than pizza in NY
We have Cajun/Italian pizza down here in Louisiana. Nothing like you northern Italians eat though. Seafood pizza with crawfish, crab meat, shrimp. Wildlife pizza with ducks, doves, alligator, you name it.
Here in B,ham pizza places have been popping up like wildflowers for the past five to six years. Most of them aren't that good or different from the other. But there are three of them that stand out to me as our best. Salvatore's is my go to for a quick take home pizza or calzone. He's not a new one he's been around for probably twenty years or so. His is the closest thing you will get here to New York style pizza. He was born and raised in the Bronx on Arthur Ave and his father was a restaurant owner from Naples. Good stuff! The other two are Neapolitan style pizza places. They are Bettola and Vecchia. Both chefs that own these two have all of their ingredients imported from Italy. Even their ovens were shipped over. If anyone is in the Ham try these places out. All the other new ones are like most of the restaurants that open. They cater to the yuppie and hipster douche bags that are taking over seems like every city in America.
We have Cajun/Italian pizza down here in Louisiana. Nothing like you northern Italians eat though. Seafood pizza with crawfish, crab meat, shrimp. Wildlife pizza with ducks, doves, alligator, you name it.
Madonne! I got upset years ago when I discovered that some of the pizza places in Dallas were serving BBQ pizza or pineapple pizza. Che palle!
My mother always made pizza in a rectangular pan. As a kid, I don't remember ever buying a round pizza. I do remember eating a v-shaped piece of pizza from time to time. Most of the time though I ate a square piece of pizza.
Those of you from NY, Chicago, or other northern city, were your pizzas square or round?
I started making pizza with my great-grandma when I was 4 years old. She always put it in the rectangular pans. I was always told if it's square it's called grandma style. Everything else is called a slice.
Before I leave to go to JFK, I always go to New Park Pizza in Howard Beach since it's right near the airport. I bring a whole pie on the plane. Eat a slice, bring the rest home. As soon as I get a kiss hello from my kids they ask if I brought home any pizza
This weekend my kid and I had TJ's Woodfire Pizza. Good stuff. Closest to NY pizza you can get out here in So Cal
*Note: New Park isn't the best in NY, just most convenient to bring home for me. Still it's good pizza and better than anything I can get in Calif.
A whole pie on the plane? How do you get it through security? Don't those TSA people eat it?
Ha ha Some of them do look hungry don't they?
I have the pizza wrapped in foil in a box or bag in my bag. Keep one slice aside for me. Then, I put a light sweater on top of it so I can put my Italian cookies and biscotti in too. Bread if I can fit it. If I leave from Newark, then my aunt packs me a breaded chicken cutlet sandwich that I eat on the plane. That's how I travel. I'm not even kidding.
I love pizza and I'm not being a smartass, this is an honest question. Is NY pizza really that much better than other pizza? I've never been to NYC and hopefully one day will go and try it. All you ever hear about is NY and Chicago style. Cleveland does'nt have a style pizza I guess. Recently I was in Los Angeles and went to California Pizza kitchen. It was okay, nothing special.
What ever you do just don't eat pizza with a knife and folk if you do you are a barbarian. Here is how you eat it. Never eat it in an expensive suit instead take it home. Wear an under wear shirt the ones with no sleeves so work out so you look good while eating make sure you wear a 3400 dollar movado. If you were shot in the face by a cop as a kid and survived. Don't take your false teeth out to eat.
I am going to put that on my tomb stone if I ever die.
I love pizza and I'm not being a smartass, this is an honest question. Is NY pizza really that much better than other pizza? I've never been to NYC and hopefully one day will go and try it. All you ever hear about is NY and Chicago style. Cleveland does'nt have a style pizza I guess. Recently I was in Los Angeles and went to California Pizza kitchen. It was okay, nothing special.
I've never eaten pizza in NY or Chicago, but it may indeed be the best. For one, historically, there's been and are plenty of Italians in those cities. So, there's been plenty of opportunity for those Italians to perfect their signature food.
"Best pizza" depends on who makes it, and the ingredients used, not on geography. The best pizza I ever had was at pizzerias in Virginia Beach VA and San Juan Puerto Rico.
Pittsburgh’s culinary reputation continues to rise. The Steel City locked up the No. 5 spot in the “The Best Cities for Pizza Lovers — 2017 Edition,” according to a new study by SmartAsset.
SmartAsset, a New York City-based finance technology company, assessed Pittsburgh as “the most affordable pizza town in our study.” The ’Burgh boasts more than 270 pizza places with about 16 percent of these ranking above 4.4 stars out of a total of 5 stars on Yelp, a crowd-sourced reviewing platform.
Pittsburgh’s pizza falls a few points behind — ranked from first to fourth — Detroit; Buffalo, NY; New York City and Vancouver, Wash. The ’Burgh beat out Peoria, Ariz., a suburb of Phoenix, for the No. 5 spot.
"Best pizza" depends on who makes it, and the ingredients used, not on geography. The best pizza I ever had was at pizzerias in Virginia Beach VA and San Juan Puerto Rico.
Here we are protected, free to eat our pizza without Kefauver, the goddamn Justice Department and the F.B.I. ninety miles away, in partnership with a friendly pizzeria. Ninety miles! It's nothing! Just one small step, looking for a man who wants to be President of a pizzeria, and having the cash to make it possible. Turnbull, we're bigger than Pappa John's!
That pizza -- in the box in your room. I'm going in to take a nap -- when I wake, if the pizza's on the table, I'll know I have a dinner partner -- if it's not, I'll know I don't.
That pizza -- in the box in your room. I'm going in to take a nap -- when I wake, if the pizza's on the table, I'll know I have a dinner partner -- if it's not, I'll know I don't.
That pizza -- in the box in your room. I'm going in to take a nap -- when I wake, if the pizza's on the table, I'll know I have a dinner partner -- if it's not, I'll know I don't.
There was this kid I grew up with; he was older than me. Sorta looked up to me, you know. We did our first work together, worked our way up 86th street. Things were good, we made the most of it. During Prohibition, we ran mozzarella into Canada... made a fortune, your father, too. As much as anyone, I loved him and trusted him. Later on he had an idea to build a pizza garden out of a stop-over for GI's on the way to Avenue X. That kid's name was SC, and the place that he invented was L&B Spumoni Gardens. This was a great man, a man of vision and guts. And there isn't even a plaque, or a signpost or a statue of him in L&B! Someone put a pepperoni on his pie. No one knows who placed the order. When I heard it, I wasn't angry; I knew SC, I knew he was head-strong, talking loud, loving his plain L&B sicilian pie. So when he showed up with a pepperoni on his pie , I let it go. And I said to myself, this is the business we've chosen; I didn't ask who placed the order, because it had nothing to do with the pizza business!
That pizza -- in the box in your room. I'm going in to take a nap -- when I wake, if the pizza's on the table, I'll know I have a dinner partner -- if it's not, I'll know I don't.
There was this kid I grew up with; he was older than me. Sorta looked up to me, you know. We did our first work together, worked our way up 86th street. Things were good, we made the most of it. During Prohibition, we ran mozzarella into Canada... made a fortune, your father, too. As much as anyone, I loved him and trusted him. Later on he had an idea to build a pizza garden out of a stop-over for GI's on the way to Avenue X. That kid's name was SC, and the place that he invented was L&B Spumoni Gardens. This was a great man, a man of vision and guts. And there isn't even a plaque, or a signpost or a statue of him in L&B! Someone put a pepperoni on his pie. No one knows who placed the order. When I heard it, I wasn't angry; I knew SC, I knew he was head-strong, talking loud, loving his plain L&B sicilian pie. So when he showed up with a pepperoni on his pie , I let it go. And I said to myself, this is the business we've chosen; I didn't ask who placed the order, because it had nothing to do with the pizza business!
Well, I say yes. There's more money potential in delivery than anything else we're looking at. Now if we don't get into it, somebody else will. Maybe one of the Five Franchises, maybe all of them. Now with the money they earn, they can buy more mozzarella and sausage; then they come after us. Now we have the flour, we have the tomatoes; an' they're the best things to have. But home pizza delivery is a thing of the future. An' if we don't get a piece of that action, we risk every pizzeria we have -- I mean not now, but ah ten years from now.
Well, I say yes. There's more money potential in delivery than anything else we're looking at. Now if we don't get into it, somebody else will. Maybe one of the Five Franchises, maybe all of them. Now with the money they earn, they can buy more mozzarella and sausage; then they come after us. Now we have the flour, we have the tomatoes; an' they're the best things to have. But home pizza delivery is a thing of the future. An' if we don't get a piece of that action, we risk every pizzeria we have -- I mean not now, but ah ten years from now.
I never eat pizza in a good suit. Buy i will take it home or they deliver it. I eat the damn thing in my undershirt. My three year old Grand daughter Sophia loves her pizza. Funny to watch her do it. Took her to dancing school tells the teach don't touch me. She just watches does not dance. She gets home she is dancing for two hours straight. Try again in a week.
Vito: When -- when did I ever refuse a topping? All of you know me here -- when did I ever refuse? -- except one time. And why? Because -- I believe this pineapple business -- is gonna destroy us in the years to come. I mean, it's not like pepperoni or sausage -- even prosciutto -- which is something that most people want nowadays, and is forbidden to them by the pezzonovante of the Church on Fridays. Even the delicatessens that've helped us in the past with salami and other things are gonna refuse to help us when in comes to pineapple. And I believed that -- then -- and I believe that now.
Fredo (weeping): But the fruit man said there was something in it for me, on my own....
I believe in pizza. Pizza has made my fortune. And I raised my daughter in the pizza tradition. I gave her freedom, but I taught her never to put pineapple or chicken on pizza...
Vito: When -- when did I ever refuse a topping? All of you know me here -- when did I ever refuse? -- except one time. And why? Because -- I believe this pineapple business -- is gonna destroy us in the years to come. I mean, it's not like pepperoni or sausage -- even prosciutto -- which is something that most people want nowadays, and is forbidden to them by the pezzonovante of the Church on Fridays. Even the delicatessens that've helped us in the past with salami and other things are gonna refuse to help us when in comes to pineapple. And I believed that -- then -- and I believe that now.
Fredo (weeping): But the fruit man said there was something in it for me, on my own....
MICHAEL:"This used to be my father's old kitchen -- it's changed. I remember there used to be a big oven, right here. I remember when I was a kid, Frankie, we had to be very quiet when we made pies here. I was very happy that this pizzeria never went to strangers -- first CLEMENZA took it over and started selling slices, now you and the whole delivery thing. My father taught me many things here -- he taught me in this kitchen..."
(then, as Michael sits beside PENTANGELI)
"He taught me -- keep your pizzaioli close but your competition closer. Now, if PAPA JOHN sees that I interceded in this franchise, and the DOMINO BROTHERS failed him, he's gonna think his recipes with me is still good. Capide?"
PENTANGELI: [Acknowledge in Italian.]
MICHAEL:"That's what I want him to think. I want him completely relaxed eating deep dish, and content, with our menu. Then I'll be able to find out who the traitor in my pizzeria was."
Geary: I was under the impression you and I would eat this alone.
Michael: I trust these men with my pizza senator. If I asked them to leave it would be an insult.
Geary: Well it's perfectly alright with me, but I should tell you I am a hungry man, and I intend to devour this in front of you. Maybe more faster than anyone's devoured it before.
skipping ahead...
I don't like your kind of pizza. I don't like to see you come to my front door, with your oily pizza, all dressed up with those toppings, and try to pass it off as decent pizza. Fact is I'll eat it but I despise your moozadell, the way you advertise yourself, yourself and your whole f'n pizzeria.
Michael: Senator we're both part of the same hypocrisy. But never think it applies to my pizzeria.
Geary: I was under the impression you and I would eat this alone.
Michael: I trust these men with my pizza senator. If I asked them to leave it would be an insult.
Geary: Well it's perfectly alright with me, but I should tell you I am a hungry man, and I intend to devour this in front of you. Maybe more faster than anyone's devoured it before.
skipping ahead...
I don't like your kind of pizza. I don't like to see you come to my front door, with your oily pizza, all dressed up with those toppings, and try to pass it off as decent pizza. Fact is I'll eat it but I despise your moozadell, the way you advertise yourself, yourself and your whole f'n pizzeria.
Michael: Senator we're both part of the same hypocrisy. But never think it applies to my pizzeria.
Me and my better half went to see the dyker heights Christmas lights last nights which were amazing... We're bringing the kids next weekend ... we stopped at Spumoni Gardens first and it's been like a year since I've went there and it was the first time I ever brought my lady there. She's obssesed. I mean it really is THAT good. We both got a pint of rainbow spumoni after then we drove into the city to get our annual family ornament at Bryant park. Great night. So yea she says she feels bad we didn't bring the kids to the lights but it's really an excuse to go back to L&B. I ain't complaining.
Went to johns on bleeker last night with the wife. Best regular slice I've ever had. Sicilian def spumoni gardens and johns for the regular. As far as Neapolitan ... Queen Margherita in nutley
Growing up my favorite was Napoli's in New Windsor, NY but they've since gone out of business unfortunately. Currently my favorite in my area of New York is Carmella's in Montgomery, NY. However, since I don't live in New York anymore, this year I decided to go on a pizza tour this holiday season. I'm really looking forward to it! The tour has great reviews and I'm going on the bus tour which only runs on Sundays. It runs 4 1/2 hours long and they visit 4 different locations, which change weekly. We're meeting up at Lombardi's on Spring Street which advertises itself as America's first pizzeria, opening in 1905. The other 3 locations won't be revealed until the day of the tour.
The World Pizza Championship is an event held annually to determine the world's best pizza makers. It began in 1991 and is organised by the magazine Pizza e Pasta Italiana and PizzaNew. Pizza competitions include those for fastest pizza maker, freestyle acrobatics and the largest dough stretch. Salsomaggiore Terme (Parma), Italy, is the site of the championships, although several other cities likewise claim to be the home of the ultimate international pizza games including Naples and Paris.
One of the main attractions to the championship is the presence of Miss Italia (Miss Italy), who crowns the winning pizzaiolos. It is the largest pizza show in the world with over 6,500 independent chain and franchise owners from all around the world attending. The winners are inducted into their Hall of Fame[1] and are sometimes invited back to judge the next World Pizza Championship. They also win a cash prize totaling about $10,000.
Saw an advertisement yesterday that Little Caesars is bringing back their pretzel crust pizza later this month. They said it hasn't been available in 4 years, which I'm not sure if that's true or not because I could have sworn I've had it since 2015? But in any case, they're also going to be introducing a stuffed crust pretzel crust. I'll give the regular a shot and maybe even the stuffed crust but I detest their cheddar cheese sauce. I've asked them to just use the marinara instead. One Little Caesars by me says they can't, that they have to use the cheddar cheese sauce (like that make sense) but another one will do it (but I think they said they'd have to charge me more, which again, doesn't make sense). Prime reason I don't eat Little Caesars that much.
Moe, Domino's is running a special through tomorrow: Large 2-topping pizza for $5.99 if you're interested.
For anyone who was curious, here's the super slice I got from Pizza Barn in Yonkers. Half buffalo chicken and half ham
LOOKS GOOD, HUGE.
Originally Posted by olivant
Are any Board members aware of this:
The World Pizza Championship is an event held annually to determine the world's best pizza makers. It began in 1991 and is organised by the magazine Pizza e Pasta Italiana and PizzaNew. Pizza competitions include those for fastest pizza maker, freestyle acrobatics and the largest dough stretch. Salsomaggiore Terme (Parma), Italy, is the site of the championships, although several other cities likewise claim to be the home of the ultimate international pizza games including Naples and Paris.
One of the main attractions to the championship is the presence of Miss Italia (Miss Italy), who crowns the winning pizzaiolos. It is the largest pizza show in the world with over 6,500 independent chain and franchise owners from all around the world attending. The winners are inducted into their Hall of Fame[1] and are sometimes invited back to judge the next World Pizza Championship. They also win a cash prize totaling about $10,000.
Cool
Originally Posted by Moe_Tilden
Had Domino's Cheeseburger Pizza a while back and it was surprisingly good.
The only time I ever eat Dominos is at a late night card game and its the only thing being laid out for a munch and I indulge whole heartily.
Originally Posted by Irishman12
Saw an advertisement yesterday that Little Caesars is bringing back their pretzel crust pizza later this month. They said it hasn't been available in 4 years, which I'm not sure if that's true or not because I could have sworn I've had it since 2015? But in any case, they're also going to be introducing a stuffed crust pretzel crust. I'll give the regular a shot and maybe even the stuffed crust but I detest their cheddar cheese sauce. I've asked them to just use the marinara instead. One Little Caesars by me says they can't, that they have to use the cheddar cheese sauce (like that make sense) but another one will do it (but I think they said they'd have to charge me more, which again, doesn't make sense). Prime reason I don't eat Little Caesars that much.
Moe, Domino's is running a special through tomorrow: Large 2-topping pizza for $5.99 if you're interested.
Never had LC but would love to try it at a Late night card game.
Saw an advertisement yesterday that Little Caesars is bringing back their pretzel crust pizza later this month. They said it hasn't been available in 4 years, which I'm not sure if that's true or not because I could have sworn I've had it since 2015? But in any case, they're also going to be introducing a stuffed crust pretzel crust. I'll give the regular a shot and maybe even the stuffed crust but I detest their cheddar cheese sauce. I've asked them to just use the marinara instead. One Little Caesars by me says they can't, that they have to use the cheddar cheese sauce (like that make sense) but another one will do it (but I think they said they'd have to charge me more, which again, doesn't make sense). Prime reason I don't eat Little Caesars that much.
Moe, Domino's is running a special through tomorrow: Large 2-topping pizza for $5.99 if you're interested.
Never had LC but would love to try it at a Late night card game.
Give it a try and see what you think. But again, personally, I prefer their marinara sauce to their cheddar cheese sauce. It's not anything spectacular but I do enjoy pretzels and it's cheap enough for a quick munch.
Saw an advertisement yesterday that Little Caesars is bringing back their pretzel crust pizza later this month. They said it hasn't been available in 4 years, which I'm not sure if that's true or not because I could have sworn I've had it since 2015? But in any case, they're also going to be introducing a stuffed crust pretzel crust. I'll give the regular a shot and maybe even the stuffed crust but I detest their cheddar cheese sauce. I've asked them to just use the marinara instead. One Little Caesars by me says they can't, that they have to use the cheddar cheese sauce (like that make sense) but another one will do it (but I think they said they'd have to charge me more, which again, doesn't make sense). Prime reason I don't eat Little Caesars that much.
Moe, Domino's is running a special through tomorrow: Large 2-topping pizza for $5.99 if you're interested.
Never had LC but would love to try it at a Late night card game.
Give it a try and see what you think. But again, personally, I prefer their marinara sauce to their cheddar cheese sauce. It's not anything spectacular but I do enjoy pretzels and it's cheap enough for a quick munch.
Late nite card game?? Does ur wife know about these household draining financial activities or is it a mutual & perhaps conducted in ur caveman space or dining room table??Mmm..anyways...pizza always lives , just as cold cuts (remember that term?) did back in the day of our fathers & them b4 them..LOL.
Had some Dominoes earlier today. Prior to a couple of years ago, I hadn't had Dominoes since I was a kid because I remember one time our school ordered pizza and it was catered by Dominoes. The pizza was so greasy and cardboard like the teachers actually called up and complained. Plus, being in New York, the world's best pizza, you don't order from Dominoes. Anyway, a couple of years ago a friend wanted to order some when we were getting together and since then, I've actually become a fan of it again. They have a good buttery crust and it's not greasy or cardboard like anymore. Anyways, I know they're trying to expand more now than just pizza as they offer chicken wings, chicken bites, pastas, sandwiches, salads, etc. They're running a promotion where each item is $5.99 if you order 2 or more. So I grabbed a Chicken Parm sandwich and an Italian Sausage marinara pasta (in addition to a medium 2-topping pizza). Again, each item for $5.99 so it came to a little under $20, which isn't too bad considering the amount of food you got. I had the Chicken Parm sandwich and about half of the pizza (with extra cheese and ham) for lunch. The sandwich wasn't bad but it was a little small and I don't think it was worth $6. For dinner I'm gonna try the pasta and may even finish the pizza.
Had some Dominoes earlier today. Prior to a couple of years ago, I hadn't had Dominoes since I was a kid because I remember one time our school ordered pizza and it was catered by Dominoes. The pizza was so greasy and cardboard like the teachers actually called up and complained. Plus, being in New York, the world's best pizza, you don't order from Dominoes. Anyway, a couple of years ago a friend wanted to order some when we were getting together and since then, I've actually become a fan of it again. They have a good buttery crust and it's not greasy or cardboard like anymore. Anyways, I know they're trying to expand more now than just pizza as they offer chicken wings, chicken bites, pastas, sandwiches, salads, etc. They're running a promotion where each item is $5.99 if you order 2 or more. So I grabbed a Chicken Parm sandwich and an Italian Sausage marinara pasta (in addition to a medium 2-topping pizza). Again, each item for $5.99 so it came to a little under $20, which isn't too bad considering the amount of food you got. I had the Chicken Parm sandwich and about half of the pizza (with extra cheese and ham) for lunch. The sandwich wasn't bad but it was a little small and I don't think it was worth $6. For dinner I'm gonna try the pasta and may even finish the pizza.
And on that note...I recently had a Little Ceasers pizza 5.00$ w/ pepp. ...u run in and grab it on the go or u can wait 4 the next 1 2 come out..I opted 2 wait..& all said & done , it was not 2 bad 4 5.00$..the crust was not 2 thick which I hate...I like a thin , crispy crust & toppings were generous..& I only waited a couple a minutes 4 a fresh pie...I'm a pizza snob..yes , even here in philly we have some good pies..but 4 a middle aged husband & wife who just got home from work & is tired...this is a good deal.
Had some Dominoes earlier today. Prior to a couple of years ago, I hadn't had Dominoes since I was a kid because I remember one time our school ordered pizza and it was catered by Dominoes. The pizza was so greasy and cardboard like the teachers actually called up and complained. Plus, being in New York, the world's best pizza, you don't order from Dominoes. Anyway, a couple of years ago a friend wanted to order some when we were getting together and since then, I've actually become a fan of it again. They have a good buttery crust and it's not greasy or cardboard like anymore. Anyways, I know they're trying to expand more now than just pizza as they offer chicken wings, chicken bites, pastas, sandwiches, salads, etc. They're running a promotion where each item is $5.99 if you order 2 or more. So I grabbed a Chicken Parm sandwich and an Italian Sausage marinara pasta (in addition to a medium 2-topping pizza). Again, each item for $5.99 so it came to a little under $20, which isn't too bad considering the amount of food you got. I had the Chicken Parm sandwich and about half of the pizza (with extra cheese and ham) for lunch. The sandwich wasn't bad but it was a little small and I don't think it was worth $6. For dinner I'm gonna try the pasta and may even finish the pizza.
And on that note...I recently had a Little Ceasers pizza 5.00$ w/ pepp. ...u run in and grab it on the go or u can wait 4 the next 1 2 come out..I opted 2 wait..& all said & done , it was not 2 bad 4 5.00$..the crust was not 2 thick which I hate...I like a thin , crispy crust & toppings were generous..& I only waited a couple a minutes 4 a fresh pie...I'm a pizza snob..yes , even here in philly we have some good pies..but 4 a middle aged husband & wife who just got home from work & is tired...this is a good deal.
You should try their pretzel crust the next time.
I just had the leftover pasta from Dominoes for dinner and it was actually pretty darn good. Better than the sandwich. I would probably get that again.
Saw an advertisement yesterday that Little Caesars is bringing back their pretzel crust pizza later this month. They said it hasn't been available in 4 years, which I'm not sure if that's true or not because I could have sworn I've had it since 2015? But in any case, they're also going to be introducing a stuffed crust pretzel crust. I'll give the regular a shot and maybe even the stuffed crust but I detest their cheddar cheese sauce. I've asked them to just use the marinara instead. One Little Caesars by me says they can't, that they have to use the cheddar cheese sauce (like that make sense) but another one will do it (but I think they said they'd have to charge me more, which again, doesn't make sense). Prime reason I don't eat Little Caesars that much.
Moe, Domino's is running a special through tomorrow: Large 2-topping pizza for $5.99 if you're interested.
Never had LC but would love to try it at a Late night card game.
Give it a try and see what you think. But again, personally, I prefer their marinara sauce to their cheddar cheese sauce. It's not anything spectacular but I do enjoy pretzels and it's cheap enough for a quick munch.
Late nite card game?? Does ur wife know about these household draining financial activities or is it a mutual & perhaps conducted in ur caveman space or dining room table??Mmm..anyways...pizza always lives , just as cold cuts (remember that term?) did back in the day of our fathers & them b4 them..LOL.
Yes Sir Hood, Wife likes poker too BUT, if she plays with a certain group its just Nickle Dime poker.
She does not partake in the Men games I have or go to sometimes since its a higher limit game and can often be Texas Holem tourneys rather than Deallers choice poker. Sometimes in my man cave , other times elsewhere.
Had some Dominoes earlier today. Prior to a couple of years ago, I hadn't had Dominoes since I was a kid because I remember one time our school ordered pizza and it was catered by Dominoes. The pizza was so greasy and cardboard like the teachers actually called up and complained. Plus, being in New York, the world's best pizza, you don't order from Dominoes. Anyway, a couple of years ago a friend wanted to order some when we were getting together and since then, I've actually become a fan of it again. They have a good buttery crust and it's not greasy or cardboard like anymore. Anyways, I know they're trying to expand more now than just pizza as they offer chicken wings, chicken bites, pastas, sandwiches, salads, etc. They're running a promotion where each item is $5.99 if you order 2 or more. So I grabbed a Chicken Parm sandwich and an Italian Sausage marinara pasta (in addition to a medium 2-topping pizza). Again, each item for $5.99 so it came to a little under $20, which isn't too bad considering the amount of food you got. I had the Chicken Parm sandwich and about half of the pizza (with extra cheese and ham) for lunch. The sandwich wasn't bad but it was a little small and I don't think it was worth $6. For dinner I'm gonna try the pasta and may even finish the pizza.
I had no idea Doms even made sandwiches.
Ive been told Papa Johns is better than Doms but never had it.
DP, yes, I've had Papa Johns. Was never a huge fan. Whenever I would bite in to it, the cheese would pull away from the crust every time! Plus, I stopped buying from them years ago because the owner of the company refused to pay for his employees to have health care coverage. So anyone who was a full-time employee could no longer work more than 30 hours because he'd have to pay their insurance. This is the guy who created Pizza Hut, sold it for millions, made a boat load of money, lives in a castle, and refuses to pay his employees health care coverage. So yes, I've had it but I no longer patronize their establishment and it's been that way for a number of years now. And the commercials they're running now are funny because now it's this whole "we" thing now that the owner has been ousted due to his racist remarks during a company exercise/training.
DP, yes, I've had Papa Johns. Was never a huge fan. Whenever I would bite in to it, the cheese would pull away from the crust every time! Plus, I stopped buying from them years ago because the owner of the company refused to pay for his employees to have health care coverage. So anyone who was a full-time employee could no longer work more than 30 hours because he'd have to pay their insurance. This is the guy who created Pizza Hut, sold it for millions, made a boat load of money, lives in a castle, and refuses to pay his employees health care coverage. So yes, I've had it but I no longer patronize their establishment and it's been that way for a number of years now. And the commercials they're running now are funny because now it's this whole "we" thing now that the owner has been ousted due to his racist remarks during a company exercise/training.
Oh yes, That guy and his cronies are heartless bastards.... I recall and now glad I never had it and never will.
I like making Pizza at home, will post a pic the next time we make one.
DP, yes, I've had Papa Johns. Was never a huge fan. Whenever I would bite in to it, the cheese would pull away from the crust every time! Plus, I stopped buying from them years ago because the owner of the company refused to pay for his employees to have health care coverage. So anyone who was a full-time employee could no longer work more than 30 hours because he'd have to pay their insurance. This is the guy who created Pizza Hut, sold it for millions, made a boat load of money, lives in a castle, and refuses to pay his employees health care coverage. So yes, I've had it but I no longer patronize their establishment and it's been that way for a number of years now. And the commercials they're running now are funny because now it's this whole "we" thing now that the owner has been ousted due to his racist remarks during a company exercise/training.
They just closed a Papa Johns up here in the N.E. Phila. area..Hmmmm...racism??..its mixed here..but they never did much biz anyway being it was in a a lousy strip mall..
DP, yes, I've had Papa Johns. Was never a huge fan. Whenever I would bite in to it, the cheese would pull away from the crust every time! Plus, I stopped buying from them years ago because the owner of the company refused to pay for his employees to have health care coverage. So anyone who was a full-time employee could no longer work more than 30 hours because he'd have to pay their insurance. This is the guy who created Pizza Hut, sold it for millions, made a boat load of money, lives in a castle, and refuses to pay his employees health care coverage. So yes, I've had it but I no longer patronize their establishment and it's been that way for a number of years now. And the commercials they're running now are funny because now it's this whole "we" thing now that the owner has been ousted due to his racist remarks during a company exercise/training.
They just closed a Papa Johns up here in the N.E. Phila. area..Hmmmm...racism??..its mixed here..but they never did much biz anyway being it was in a a lousy strip mall..
It's more popular down south in my opinion. DP, glad to see I've managed to steer you clear of there as well.
I seldom buy or eat bought pizza. However, while helping a friend move years ago, I ate a piece of Little Ceasers pizza. That is not pizza. The makers of it should be arrested for fraud and attempted murder.
while helping a friend move years ago, I ate a piece of Little Ceasers pizza. That is not pizza. The makers of it should be arrested for fraud and attempted murder.
If you don't have access to REAL pizza (i.e. NYC or Chicago or New England) you don't know any better and think that those pizza chains like Dominos or Little Caesars are the real thing. It isn't but ignorance is bliss.
The chains (Papa John's, Little Caesar's, Domino's, Pizza Hut, Mr. Gatti's, Cici's, etc.) are all what I consider "fast food" pizza. Definitely not great quality, but as you said SC, if you're not in a major market, that's about all you're gonna get. They have some cheaper options than a Mom and Pop though if you're looking for a quick fix.
I-12, you're from the NYC area so you'd understand - it's what you get used to when eating pizza. If you move out of that area and don't have access to a REAL pizzeria you miss it and don't wanna settle for a Saltine with spaghetti sauce on it.
while helping a friend move years ago, I ate a piece of Little Ceasers pizza. That is not pizza. The makers of it should be arrested for fraud and attempted murder.
If you don't have access to REAL pizza (i.e. NYC or Chicago or New England) you don't know any better and think that those pizza chains like Dominos or Little Caesars are the real thing. It isn't but ignorance is bliss.
Geez..SC..not like that u don't..I..or should I say WE here in Philly r pizza snobs & have a great deal of joints that WILL rival ur old school but tried & true joints in NYC...Now..why don't u in ur spare time Google "Stella" pizza phila. ,,w/ the black truffle shavings & a sunny side up w/ runny yolk egg ...or the "Osteria pizzeria" " on Broad st. by our most famous chef Marc Vetri ..just 1once google SC philly pizza & u will c we r nor have been left out in the cold lately..our pizza is rivaling ur old school NY pasty dough shit 4 a while now..lol..
What I will never understand, is how and why people dip their pizza in ranch dressing! AB-SOUL-LOOT-LEE disgusting! It's a southern thing. I have no idea how it got started but I'll never do it. They actually offer it as a condiment. Crushed peppers, Parmesan cheese or ranch.
while helping a friend move years ago, I ate a piece of Little Ceasers pizza. That is not pizza. The makers of it should be arrested for fraud and attempted murder.
If you don't have access to REAL pizza (i.e. NYC or Chicago or New England) you don't know any better and think that those pizza chains like Dominos or Little Caesars are the real thing. It isn't but ignorance is bliss.
Geez..SC..not like that u don't..I..or should I say WE here in Philly r pizza snobs & have a great deal of joints that WILL rival ur old school but tried & true joints in NYC...Now..why don't u in ur spare time Google "Stella" pizza phila. ,,w/ the black truffle shavings & a sunny side up w/ runny yolk egg ...or the "Osteria pizzeria" " on Broad st. by our most famous chef Marc Vetri ..just 1once google SC philly pizza & u will c we r nor have been left out in the cold lately..our pizza is rivaling ur old school NY pasty dough shit 4 a while now..lol..
Yeah, Phili has good Food.
Originally Posted by Turnbull
Here in Arizona, the preferred toppings are cactus and sand...
Thats Hysterical.
Originally Posted by Irishman12
What I will never understand, is how and why people dip their pizza in ranch dressing! AB-SOUL-LOOT-LEE disgusting! It's a southern thing. I have no idea how it got started but I'll never do it. They actually offer it as a condiment. Crushed peppers, Parmesan cheese or ranch.
Had some Dominoes again today. Tried their Buffalo Chicken sandwich, their Parmesan bread bites and had their Italian Sausage Mariana pasta again. The sandwich wasn't bad but needed more hot sauce. The bread bites were good (and were a 16 count as well) while the pasta was good, but needed more sausage this time around (I didn't have that problem the last time I ordered it).
October is National Pizza Month. If you need an excuse to have pizza, the time is now. October is National Pizza Month.
And oh, how Americans love pizza. According to a recent study, 83% of Americans eat pizza at least once a month. Though we are already halfway through the month, there are still plenty of pizza deals to be had.But first, we have a slice (sorry, couldn’t resist) of pizza news. PizzaPapalis has a new addition to its menu.
Long known for its Chicago-style deep dish and thin pizzas since 1986, PizzaPapalis has added Detroit-style pizza. There are four options available or you can build your own. Joe Sheena, who started PizzaPappalis with his brother Mark, said the pizza is called Nana’s Detroit-style pizza. It's a tribute to his mother, Mary, whom he calls the leading force in getting him into the food business... ARTICLE
What I will never understand, is how and why people dip their pizza in ranch dressing! AB-SOUL-LOOT-LEE disgusting! It's a southern thing. I have no idea how it got started but I'll never do it. They actually offer it as a condiment. Crushed peppers, Parmesan cheese or ranch.
In the Midwest especially, ranch goes on just about everything.
Quote
It is through chicken wings that ranch made the transition to pizza. Tim McIntyre, a spokesman for Domino’s, said the company added chicken wings to its menu in 1994. Ranch was sent along with each order of wings, but Americans quickly began dunking pizza in the stuff. “That’s what I remember from birthday parties when I was young, and on late nights in college,†said Ms. Reisner, 25. “Ranch and pizza, pizza and ranch.â€
Other members of her generation agree. “It’s kind of like a whole extra course,†said Alvin Lim, 31, a culinary student in Providence, R.I. “You eat your pizza, but then you’re probably still hungry, so you stick the crusts in the ranch.†Ranch on pizza provoked controversy at first, but it is now settled law in much of the country (outside the Northeast, at least).
Ranch on pizza provoked controversy at first, but it is now settled law in much of the country (outside the Northeast, at least).[/i]
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No way, not settled law. Maybe it's because I'm from New York but I will never understand it! Marinara sauce, fine. But ranch? I don't care if you got them with the wings, no way.
I'm from NYC originally and went to college in Buffalo (93-97) and most of the kids were from the Buffalo/ Niagara/Rochester area and when we would get pizza and wings everyone would dip their pizza in blue cheese. At first I thought it was nasty but it kinda grew on me. I now live in Philly and would not think of doing that in public!
Lived in New Haven, CT for law school and they have the best pizza in the world hands down. Sally's, Pepe's or even Sal and Joe's in Hamden. PS Buffalo pizza sucks
Lived in New Haven, CT for law school and they have the best pizza in the world hands down. Sally's, Pepe's or even Sal and Joe's in Hamden. PS Buffalo pizza sucks
A family friend was talking up Sally's and Pepe's last year when I was up (I only get to go up once a year for the holidays). I wasn't able to make it happen with my schedule but I've already told him when I'm coming up this year and we're gonna hit both up. He talks them up too. I want to see what's so special about them.
The first time I saw anyone dipping pizza into salad dressing was about 20 years ago. We were ordering pizza for lunch when a co-worker said - "tell them to include some ranch dressing". I thought she was nuts when I saw dipping a slice. I tried it and it's okay for crust, like a soft breadstick but it's not my thing. I tried blue cheese too, it was better but still not something I order with a pie.
The first time I saw anyone dipping pizza into salad dressing was about 20 years ago. We were ordering pizza for lunch when a co-worker said - "tell them to include some ranch dressing". I thought she was nuts when I saw dipping a slice. I tried it and it's okay for crust, like a soft breadstick but it's not my thing. I tried blue cheese too, it was better but still not something I order with a pie.
I could see dipping the crust in some marinara sauce or something like that. But yeah, I never got the whole ranch dressing thing either. Sacrilege!
There’s a couple of pizza places we like around our area
Grotto Pizza Pietros Pizza
And I like Prima’s Pizza.
They have these things called primas bites. They’re basically like hot pockets except just stuffed with pepperoni.
This reminds me of a friend of mine years ago got me into pizza rolls when I was still living in New York. Had never heard of them before and think a few places by me now may have them but I've never tried them. Miss the stuff from back home.
There’s a couple of pizza places we like around our area
Grotto Pizza Pietros Pizza
And I like Prima’s Pizza.
They have these things called primas bites. They’re basically like hot pockets except just stuffed with pepperoni.
This reminds me of a friend of mine years ago got me into pizza rolls when I was still living in New York. Had never heard of them before and think a few places by me now may have them but I've never tried them. Miss the stuff from back home.
My wife loves the Broclie chicken cheese rolls. I like the sausage / onion rolls and the pepper & mushroom rolls.
They are long like covered flat rolls, I will take a pic next time.
There’s a couple of pizza places we like around our area
Grotto Pizza Pietros Pizza
And I like Prima’s Pizza.
They have these things called primas bites. They’re basically like hot pockets except just stuffed with pepperoni.
This reminds me of a friend of mine years ago got me into pizza rolls when I was still living in New York. Had never heard of them before and think a few places by me now may have them but I've never tried them. Miss the stuff from back home.
My wife loves the Broclie chicken cheese rolls. I like the sausage / onion rolls and the pepper & mushroom rolls.
They are long like covered flat rolls, I will take a pic next time.
Sorry for the confusion DP. I've had pizza rolls before (usually just cheese or cheese/pepperoni). I meant I had them for the first time when I was still living in New York 10 years ago, but where I live now, there's a handful of places that have them on their menus, but I've never tried them here.
but don't let him know that I admitted that to you. 
DiMaggio is picking on Sicilian Babe's boytoy, Derek Jeter!!! Careful, DiMaggio...that is a war the Gambinos, Genovese and Colombos couldn't even win!!! 
