We’ve got two really bad pizzerias in this town. One is a Ceci’s.
Bad pizza is like sex with Jo Anne Worley. On balance, probably best skipped.
Um, maybe it’s just me but a Smeg pizza does not sound appetizing.
Their Brooklyn style pizza is my favorite, because I love super-thin-crust pizza that isn’t crisp. Before they came out with it I had to do with making pizza by hand.
I dislike bready pizza with a passion. The “good” local pizza chains here that everyone else raves by have crusts that are way too bready and are slightly dry. The higher quality toppings don’t make up for it IMO.
There’s a very very cool pizza place somewhere in Rochester / Henrietta NY. They have like 40 kinds of pizza with the most bizarre toppings you can think of. But, what makes them particularly awesome is that every Friday night and Saturday night you can dine-in and they pass the 40 pizzas around, cut realllly small and done very thin, so you can easily sample them all. Takes about 1.5 hours for them to pass around all 40 pizzas, IIRC. Waiters serve the pizza, so it’s not a buffet. It’s a great social experience.
Am I correct in assuming that the “party-cut pizza” to which you all are refering, is a round pizza cut in a grid?
Party Pizza, as per the definition with which I’m familiar, is typically (at Greco, at least) a 1’x2’ rectangular pizza, so you have no tiny triangle pieces, only square pieces.
Oh, and Greco’s crust, IME, has more sugar in it, so straight-out-of-the-oven-fresh it’s oh, so good, but reheated, it gets dark and hard quick.
Here, in Grande Prairie, AB, the best ‘zza I’ve had is the BBQ chicken pizza from Buster’s Pizza. Grilled chicken, bbq sauce-ish pizza sauce, peppers & onions… them’s good eatin’!
S^G
Oh, my word, yes. Start a chain. I’ll buy a franchise. Meantime, I’ll be the best customer at your establishment.
Bah to that! That’s what vacation is for - bring the bambina back to visit your old stomping ground :).
Someone needs a new brownie pan ;).
Jeez. Another pan to clutter up the cupboard.
It takes away from the specialness of the edge pieces. If every piece is an edge piece, what is there to fight about?
Do they have a special pan for those of us who like the gooey interiors?
I’ve come to realize that if you don’t like crust, it means that the pizza place makes shitty pizza dough*.
I like Detroit style pizza (points to location), though I never knew that it was actually called that until I saw it described as such! It’s square, deep dish and the sauce is put on last. The best part is that the cheese basically goes to the very very edge of the baking pan, so you get this delicious toasty brown cheese edge. nomnomnom!
- yeah yeah yeah there can be general crust haters, but it’s like shitty bread versus awesome artisan bread in most cases.
MMMMPans. That link just blew my mind.
Could you reduce a roast, say a ham or beef, in such a way as to maximize bark or crust?
I guess you need between a slice and a piece to maximize surface area and not burn the meat… a ‘sliece’.
Oh my!
I know what I want for Christmas. Only six months to go.