Damn that looks amazing

Slowhand wrote:Damn that looks amazing

Beyond having a really good Neapolitan base, it was balanced, with that great greasy-salty diner breakfast omelette flavor: egg, bacon, cheese, onion. It really was a delight to get this thing at an airport.

came so close to getting a Wolfgang Puck Express pizza at the Columbus airport this week. chose the pesto sandwich instead.

jamiethekiller wrote:came so close to getting a Wolfgang Puck Express pizza at the Columbus airport this week. chose the pesto sandwich instead.

the more you know

If you can't handle the crowds and the wait for a genuine Trenton tomato pie at DeLorenzo's in Robbinsville, there are a growing number of good alternatives.

#1 remains La Villa in Morrisville. 95% as good as DeLo

Above, another solid choice is It's Nutts in Titusville on Route 29. 85% as good as DeLo. Bonus - they have purdy good fried chicken there too.

...and one more shot of that awesome Puck airport pie

Heard good things about the dough at Trader Joe. Bought the garlic-herb dough, made this pie @ 550 degrees on my Baking Steel. It was good, not great. Texture and flavor were a bit too much like supermarket "Italian" bread.

Sometimes I wish you could have cold pizza delivered

I like the ready made pizza crust from Trader Joe's. Never tried their dough.

Tony Baloney pizza truck catered my friends after-wedding party last night.

pizza kinda stunk. cheesesteak was solid.

Just ordered me a PIZZA

WITH EXTRA MAYO & MARSHMALLOW I HOPE

Would ya

SK790 wrote:No more cold Dominoes Pizzas!!

Too expensive to buy, insure, and service a fleet for practical use. A nice little moving billboard that corporate stores or a large franchises can use to share between stores for large catered orders and events.

Made another pie out of Trader Joe dough. Plain dough this time, and I split it in two to make 2 smaller pies with very thin crusts. This time, brilliant. Just as good as if I made the dough myself.

One was a Trenton tomato pie, one was a breakfast pizza:

Went to a placed called Willington's today in Connecticut. Ever been Tp? Had the red skin potato pizza. Decent but idk it's not really pizza.

CalvinBall wrote:Went to a placed called Willington's today in Connecticut. Ever been Tp? Had the red skin potato pizza. Decent but idk it's not really pizza.

never been there, no.



Folks on Yelp and such seem to love it, but that crust looks awfully white-bread generic. You want potato on pizza, get it at Sally's in New Haven...

Long a deep-dish skeptic, I had a life-changing experience in Crestwood, about 10 miles south of Midway Airport.

Louisa's:





Perfectly fresh red crushed tomato sauce, and a biscuit-like crust that was nothing like east coast pizza but wonderful in its own way.

Buried in that red sea was some decent cheese and some excellent sausage.

I'll never prefer Chicago deep-dish to a good Trenton or New Haven pie, but it was great to finally get a good rendition of the deep dish.

Gennaros opened up on E. Passyunk. Best pizza in the city!