Don Antonio by Starita is a Manhattan place that was created jointly by the guy who runs Keste and a true Neapolitan pie maker from Italy.

In addition to a very fine Neapolitan pie, they make a "pizza fritte" which is like the best calzone I've had:

Is that calzone deep fried?

phatj wrote:Is that calzone deep fried?

yep. But not greasy.

so i went to La Porta last weekend. the pizza was really disappointing.

jamiethekiller wrote:so i went to La Porta last weekend. the pizza was really disappointing.

First time there?

I've had the pie about 8 times. Only got one clunker in the bunch. All the right ingredients but weak execution.

yeah. first time there. dough didn't have the flavor i was looking for and the texture was kinda bad. was very doughy and chewy. the sausage didn't even have a great taste.

Found this Brooklyn Bred pizza crust 2-pack at BJ's for $3.99. Makes a decent B-grade pie at home. I topped with canned sauce, fresh mozz, grana padano, soppressata, poblano peppers, and a few fresh cherry tomatoes.

Anyone in delco make a real Sicilian in delco? I mean a crust like at least an inch or two thick?

Warszawa wrote:Anyone in delco make a real Sicilian in delco? I mean a crust like at least an inch or two thick?

I endorse the square pie at Clank's Bar in Marcus Hook. Great shot-and-a-beer joint with this funky home style pie.

Oh right I've heard of them but have never tried. Might stop by tonight!

Clanks is solid

i did a version of a french bread pizza with borillo rolls last night. i took the suggestion from tomatopie about chesse on both the top and bottom.

i split the rolls in half and buttered it up with some garlic and put provolone on top. i then put it in the toaster oven until the provolone melted and then added some sauce put mozzarella cheese on top of that and finished it off in the toaster oven.

it turned out pretty good and the bread didn't get soggy from sauce. everyone really liked it.

azrider wrote:i did a version of a french bread pizza with borillo rolls last night. i took the suggestion from tomatopie about chesse on both the top and bottom.

i split the rolls in half and buttered it up with some garlic and put provolone on top. i then put it in the toaster oven until the provolone melted and then added some sauce put mozzarella cheese on top of that and finished it off in the toaster oven.

it turned out pretty good and the bread didn't get soggy from sauce. everyone really liked it.

Nice.

I had to google bolillo rolls.

Merry Christmas, 3 very wise men

isn't that the Celebre's triplets

Holy Tomato in Blackwood, NJ. They make a tomato pie, Trenton style, as pictured here with sausage. They also make a marinara ( "RED" ) pie and a "Chicago" pie which is described as a white pie with dollops of crushed tomato, but which differed little from the Trenton pie.

Wafer thin crust that is nicely crackly at the cornicione, but softer in the middle due to the weight and moisture of the cheese and sauce.

Very good, almost great pie. Busy as hell on a Tuesday night, great prices, great salads, amazing desserts (sopapilla cheesecake).

Run by a jolly blonde and her three daughters.

that looks great. will try to go

TP i dunno what image hosting site you use but my work seems to think it's porn

JUburton wrote:TP i dunno what image hosting site you use but my work seems to think it's porn

Food porn?

It's postimage.org

As you post a pic, you tag it as "adult" or "family safe"

but perhaps a lot of porn out there in general? I've heard about that interweb pr0n thing....