"a large revenue source independent of the pizza operation"

TomatoPie wrote:I have never had Detroit style nor St. Louis style pizza.

Found a recipe for St. Louis style, using self-rising flour.

The taste was fine, the crust was a FAIL. Pale, soft, floppy.

St Louis pizza is awful...they use this weird blended cheese called provell. It's seriously gross.
The exception there is a chain called Pi. They were shirts with "no provell" on the back.

cartersDad26 wrote:

TomatoPie wrote:I have never had Detroit style nor St. Louis style pizza.

Found a recipe for St. Louis style, using self-rising flour.

The taste was fine, the crust was a FAIL. Pale, soft, floppy.

St Louis pizza is awful...they use this weird blended cheese called provell. It's seriously gross.
The exception there is a chain called Pi. They were shirts with "no provell" on the back.

I didn't have any provel, I used my regular blend of mozz and asiago

JJ Watt disses the Houston police dept

http://www.sportingnews.com/nfl/story/2 ... ther-uncle

35 cm is just under 14", that's about a regular large. They should have a 50 cm one!

had a great pie at "It's Nuts" in Titusville, NJ today

The Dude wrote:had a great pie at "It's Nuts" in Titusville, NJ today

I've heard good things about the tomato pie there.

slugsrbad wrote:35 cm is just under 14", that's about a regular large. They should have a 50 cm one!

A large maybe from dominos, but a proper place that's a small, or maybe medium. Bar size is 12 inches, small is 14, medium 16, and large is at least 18 inches.

I do think one problem with chain pizza is they are perhaps a bit cheaper and they give you a smaller pie, but of course as we all know, a 12 inch pizza isn't really just two inches less than a 14, but rather 40 square inches less.

It seems to me pizza has been shrinking, like the dove bar did years ago. (Started at 6 ounces, I think ended up at 3.6 or 3.4 ounces.) Really, we need Congress to act on this.

TenuredVulture wrote:

slugsrbad wrote:35 cm is just under 14", that's about a regular large. They should have a 50 cm one!

A large maybe from dominos, but a proper place that's a small, or maybe medium. Bar size is 12 inches, small is 14, medium 16, and large is at least 18 inches.

I do think one problem with chain pizza is they are perhaps a bit cheaper and they give you a smaller pie, but of course as we all know, a 12 inch pizza isn't really just two inches less than a 14, but rather 40 square inches less.

It seems to me pizza has been shrinking, like the dove bar did years ago. (Started at 6 ounces, I think ended up at 3.6 or 3.4 ounces.) Really, we need Congress to act on this.

The place I worked at in college we had 10", 12", 14", 16" and 20". I don't know if we had designations or not.

The place I go to has 10, 15, 17, 19 and 24.

I have not gotten the 24 but will at some point. We usually do the 19.

Grimes nailed it yesterday. 2md cheese and a large sausage and peppers pizza from Francoluigi's for 33$ delivered(including tip).

Decent thin-crust sausage pie from Rosati's in Bloomington IL. Crust was thin and crisp, but a little dry and cracker-y.

B+

Hey I like the shape of those cuts

Does it matter that the cheese doesn't seem to go to the edge? I'd say normally not so much, but if you slice a pie that way, some pieces get a ton of cheese, and others not so much.

had some weird pizza in Parsippany, NJ at Anthony Franco's. It was near our hotel so we picked some up. Not a fan of the deeper-dish style that they had.

This midwest party-cut pizza at Lucca Grill (Bloomington IL) was even better than the Rosati one.

Not life-changing like Vito's & Nick's in South Chicago or Rubino's in Columbus OH, but a superb bar pie.

If you like Pica's in Upper Darby, you might enjoy Clank's Bar in Marcus Hook. Not fancy, but the thick crust is superior to most Sicilians and Philly-style bakery tomato pies.











A real shot-and-a-beer taproom.

You travel a lot.