Pizza!

[rideit]

Midwest....no






















(Kinda like Canadian Pizza...I am sure there are some great places, but it can never be acknowledged!)

[Dexter Rutecki]

Midwest....no






















(Kinda like Canadian Pizza...I am sure there are some great places, but it can never be acknowledged!)

Same goes for basically anywhere south or west of Jersey, and north of Maine. Once you leave New England plus NY and NJ (jury's out on Philly) you're potentially a dead man as far as reasonable pizza goes.

And it's still Pepe's in New Haven FTW.

[jgb@etree]

For fuck's sake, I hope you choke on a mushroom - just get over yourself already. My wife's been veggie to >30 years, but she doesn't need to be a douche ALL the time



This is correct. Those three form the triumverate, with (of course), the white clam and bacon (extra garlic) being the ultimate, but my taste goes to a half pepperoni / onion, and half bacon (fu DBS). Everything is right with the world.

There's also a place in Waste Haven (forget the name) that's superb.

You must be talking about Zuppardi's?

[RootSkier]

I'm about to pick up a Baking Steel: 1/4 or 1/2" (you decide) of A35 steel that supposedly is by far the best way to cook pizza in a home oven. Anyone have one of these yet?





Cannot wait. Skiing plus pizza, coming sooooooooon!!!

http://slice.seriouseats.com/archive...ron-pizza.html

[iceman]

The half-inch one has to be the ticket, right? Must be kinda heavy though.

[RootSkier]

Thirty pounds for half incher. The nerds at Slice say the half is only marginally better than the quarter inch version. It seems like it has to hold heat better if you are going to make multiple pies, though.

[rideit]

Yes, it's the way to go. Just go to your local blacksmith/welder, and ask if they have any 'scraps' of cold rolled steel that would fit. Go for 1/2 if you can get it.
To give you an idea, a good commercial deck oven has 2" 'stones', which can be/are made of this steel.

[brice618]

I use my cast iron griddle for pizza pretty regularly. It's amazing.

[rideit]

http://haterspage.com/2012/11/16/hot...-eating-pizza/

[Bite Me]

You must be talking about Zuppardi's?

That's it! Zuppardi's. It's not Wooster Street, but it's pretty close. Sausage pie was the specialty as I remember.

Now that Pepe's has a bunch of sites around the area, thankfully the 2 hour Fri / Sat isn't a necessity, although sometimes the quality isn't there (but FFLD is damn close). And on Crown Street is Bar, which also has fantastic pie but shockingly shitty service the times I've been.

[Todds]

Same goes for basically anywhere south or west of Jersey, and north of Maine. Once you leave New England plus NY and NJ (jury's out on Philly) you're potentially a dead man as far as reasonable pizza goes.

And it's still Pepe's in New Haven FTW.

There is/was good pizza in Philly. I haven't been there for 5+ years, but Pietro's Coal Oven Pizzeria on South street was very good.

[RootSkier]

Yes, it's the way to go. Just go to your local blacksmith/welder, and ask if they have any 'scraps' of cold rolled steel that would fit.

There have been a series of discussions on Slice about whether the mill scale on cold rolled steel presents any health issues, and also how much effort might be required to remove the mill scale. Some steel workers have even weighed in and I am leaning towards the belief that it would be a lot of work to clean a piece of cold rolled steel to the point where I could eat a pizza without worrying about it. And yes, I have multiple grinders and I know how to use them.

tl;dr: that shit's super nasty.

[rideit]

Pussy.....

[BmillsSkier]

Grabbing some pizza on the patio after soccer tonight and another family sits down at the next table - by their accents Dutch or Belgian - we have a ton of foreign families in the neighborhood as the International School is here so not uncommon.

What was uncommon was when the server came over and the dad asked if they have tuna as a topping.

“Anchovies you mean sir?” Said the server.

“No, tuna.” the dad said again.

***silence and staring***

Server taps his pen twice and says, nope, all we have for fish is anchovies.

They settled on just cheese for one and olives for the other pie.

Euro mags: I’ve eaten my share of cured fish and the like but I’ve never heard of tuna on a pizza. And in what form does the tuna come? Sashimi? Canned? Cured?

Is this a thing?

[abraham]

I bet they were German, it's a thing there for whatever reason. I had a friend who was really excited to take me to her favorite pizza place in her hometown for pizza. Pretty sure it was canned chunks of tuna, with lots of onion.

[Woodsy]

BAR New Haven
you will be happy

[cinnepa]

There is/was good pizza in Philly. I haven't been there for 5+ years, but Pietro's Coal Oven Pizzeria on South street was very good.

Yes, and Angelo's Pizzaria in south philly.

[riser4]

Necro bump.

[rideit]

[rideit]

Anyone have a 'must try' suggestion for slices near Grand Central Station and Chelsea? The choices are overwhelming (but yeah, almost everywhere but a chain should be ok!)

[old goat]

What does pizza rat say? I hear he (she? they?) is an influencer now.

[ötzi]

I dunno but Sadvres should come back.

[Supermoon]

I dunno but Sadvres should come back.

Yeah what happened to him?

[ötzi]

Not sure but i got to hang out with him a bit at one of the Sox game minis and he's a good dude. Not nearly as high-strung as you might have guessed.

[ötzi]

Speaking of the Sox games, wtf happened to Big Daddy? I just texted him and told him he's a loser. Well I texted him at least.