Found a recipe for St. Louis style, using self-rising flour.
The taste was fine, the crust was a FAIL. Pale, soft, floppy.


These lists are always suspect, but the "Best Pizza in every State" here is pretty thoughtful.
I have been to many of them and can endorse their choice here (except Grotto, which is barely better than average pie)
AZ Pizzeria Bianco
CT FrankPepe
DE Grotto
IL Vito & Nick's
LA Domenica
NJ DeLorenzo (my #1 Favorite)
NY DiFara (my #2 Favorite)
OH Rubino's
OR Apizza Scholls
PA Gennaro's
DC: 2Amy's
http://www.thrillist.com/eat/nation/the ... in-america
thephan wrote:pacino's posting is one of the more important things revealed in weeks.
Calvinball wrote:Pacino was right.
TenuredVulture wrote:I don't know if you should rank your standard topping places, along with places that offer more exotic toppings. I think the dividing line might be whether "Margherita" pizza is on the menu. Domenica is going to give a you a different kind of experience than a more traditional place.
jerseyhoya wrote:My hatred of quote boxes in signatures has reached a new high
Bucky wrote:prolly coke
swishnicholson wrote:I was never going to Papa John's anyway, but this Fritos Chili Pizza Pizza might be a reason to bring criminal charges.
Bill McNeal wrote: