The Pizza Thread

[USAFGopherMike]

So I'm browsing through the oven thread and saw Jim post about his white garlic pizza (along with some BS about his wife doing what he tells her) and then someone dared to say something about having to be from the "tristate area" to know anything about pizza. While I'll admit, I did love some of the pizza in Brooklyn, it's not the only good pizza. I originally hail from Chicago (a conservative suburb) and we had some good pizza there. I've also spent some time in Italy and with pizza makers and I LOVE GOOD PIZZA. I've already said enough to generate some good discussion, but lets take it a step further.

This thread is for the discussion (healthy if not heated pun intended) about all things pizza. That includes which style you like best: brooklyn style, chicago style deep dish, thick crust, thin crust, toppings, recipes, and any restaurant you visit that makes great pizza. The way I see it, we can all benefit from sharing opinions on the above.

For me, ingredients are key. They have to be fresh and there has to be good sauce.

[Bailey Guns]

I hate to admit it, but having spent my early adult formative years on Air Force Bases here and there I have a soft spot for Domino's Pizza. Seems like there was a Domino's outside the main gate of every base I was ever on.

I'm a firm believer in the old saying about pizza and sex.

[Boadie30]

For me, ingredients are key. They have to be fresh and there has to be good sauce.

^^THIS^^ Is all I care about...

[cofi]

haha great thread

being from the east coast to me theres only 3 types of pizza ny style, margarita, and crappy :)

only acceptable toopings are cheese sauce and maybe pepperoni (i like just cheese and sauce)

http://www.bellagentenj.com/ imo the best margarita pizza in the world best ny/nj style http://www.villavictoriapizzeria.com/

[Great-Kazoo]

Dough, sauce, cheese, toppings. When i see Meatball on the menu as a topping. I expect MEATBALL, sliced thin or thick dropped on to some 100% whole milk mozzarella. NOT CRUMBLED UP GROUND BEEF, same for Sausage.

The only downside to PIZZA is the location / area of the country you reside in. HERE in CO A "slice" was unheard, in the early 80's. There was the place on broadway south of the army/navy surplus, north of hampden in englewood that had decent slices. One of the reasons i started eating mexican, was a burrito could be had just about every other block.

Then some relocated folks or local entrepreneurs opened up Pizza with EAST COAST THIN CRUST. While coming "close" in some places , they never measured up to Chitown pan, NY lg loaded style. SO what happens, your taste buds evolve and find a happy medium gradually accepting what CO has to offer in lieu of "what you remember" enjoying back east.

The influx of folks from across the country has given CO some good pizza. I guess it's just not what we enjoyed as kids. Hanging out at the pizza joint, a few slices with some red pepper flakes [ for the daring anchovies] and of course the beers your girlfriend smuggled in.


FWIW: Thin and greasy is a misnomer. It's not "Greasy" from excessive Oil or "grease" The "Layer" of grease /oil you see is from using Whole Milk Cheese. make your own using WMC and see the difference. Of course Real Pepperoni and Italian Sausage add to the sheen.

[Great-Kazoo]

haha great thread

being from the east coast to me theres only 3 types of pizza ny style, margarita, and crappy :)

only acceptable toopings are cheese sauce and maybe pepperoni (i like just cheese and sauce)

http://www.bellagentenj.com/ imo the best margarita pizza in the world best ny/nj style http://www.villavictoriapizzeria.com/


Canadian bacon, BBQ Chicken and PINEAPPLE[facepalm] You might as well replace green chili with some 7-11 salsa!![Bang]

[cofi]

Dough, sauce, cheese, .
ive been making my sauces using san marzano tomatoes it really stepped up my game

[USAFGopherMike]

Some of my favorites in Chicago were Lou Melnati's, Geno's East, & Garabaldi's. While in NYC last year I made the trip to Grimaldi's. Their coal fired oven and classic recipes were excellent. Pulcinella in Fort Collins is some of the best pizza I've had in CO.

[Great-Kazoo]

Some of my favorites in Chicago were Lou Melnati's, Geno's East, & Garabaldi's. While in NYC last year I made the trip to Grimaldi's. Their coal fired oven and classic recipes were excellent. Pulcinella in Fort Collins is some of the best pizza I've had in CO.

Uncles beats them 8-10 times. The true test of Slice Pizza is , Taste after being reheated. OR for those of us who enjoy leftover pizza COLD for breakfast! Reheated pulc's is weak, leaving an empty feeling, like the sauce was an afterthought and not one of the main ingredients.

[USAFGopherMike]

Uncle's huh? Gonna have to put that to the test. If you're wrong, expect to be chastised.

[cofi]

Uncles beats them 8-10 times. The true test of Slice Pizza is , Taste after being reheated. OR for those of us who enjoy leftover pizza COLD for breakfast! Reheated pulc's is weak, leaving an empty feeling, like the sauce was an afterthought and not one of the main ingredients.

holy shit jim get out of my brain that really is the best way to find out how good a pizza is.....most pizzas(all that i have had in co) have a spoiled milk taste to them the next day.....a good pizza tastes almost as good if not better the next day when all the flavors have melded

[Great-Kazoo]

Uncle's huh? Gonna have to put that to the test. If you're wrong, expect to be chastised.

Tell ya what. figure out what day you're off next week, preferably end of week and lest pizza slice hop, through Old Town.
The challenge
1 SLICE PER as we journey through OT and out lying areas of ft fun. It's probaly going to be a multi day test. After slice #6 i start slowing down.

[Great-Kazoo]

holy shit jim get out of my brain that really is the best way to find out how good a pizza is.....most pizzas(all that i have had in co) have a spoiled milk taste to them the next day.....a good pizza tastes almost as good if not better the next day when all the flavors have melded

That's why the named NEW YORK FIRST! and new jersey second

[USAFGopherMike]

Tell ya what. figure out what day you're off next week, preferably end of week and lest pizza slice hop, through Old Town.
The challenge
1 SLICE PER as we journey through OT and out lying areas of ft fun. It's probaly going to be a multi day test. After slice #6 i start slowing down.

You're on Jim! That sounds like a hell of a way to spend the day.

[Cylinder Head]

Unless you've been to Star Tavern in Orange, NJ, you have zero clue what pizza is.

[USAFGopherMike]

Unless you've been to Star Tavern in Orange, NJ, you have zero clue what pizza is.

Qualify this or it's just a dumb thing to post.

[Cylinder Head]

Qualify this or it's just a dumb thing to post.

I was half-kidding, but it is the most famous pizza place in NJ. Legendary pies.

[USAFGopherMike]

I'll add it to my list of places to visit should I ever be passing through NJ again.

[cofi]

Qualify this or it's just a dumb thing to post.

its true.....but i still think the two places i named are better :)

[Cylinder Head]

its true.....but i still think the two places i named are better :)

My brother still lives in Montclair and has a secret handshake with the delivery guy from Villa Victoria. Excellent pies.

Hot Bagels Abroad on Valley is my bagel spot for life

[Ronin13]

Having not really had what many would consider "real" Pizza (both Chicago and NYC) from what I have had round these parts, I think CPK is pretty tasty, Anthony's is great (friends worked there and we'd always get free pies-remember, the best pizza is free pizza), and I do like Domino's. Granted I'm not a connoisseur of pizza, I'll eat whatever good tasting stuff is available or just make my own.

ETA: Forgot to mention- pitchers of Coors Light and a nice large pie at Edgewater is hard to beat on a Friday night. [Dinner]

[Aloha_Shooter]

You forgot Sicilian. I suppose that's what you're referring to by "pan pizza" but I always figured "pan" was Pizza Hut's attempt to do Chicago deep dish but keep it rolling fast by not making it as deep. The Sicilian I used to get in Philly had a thicker crust like risen bread but wasn't as greasy as Pizza Hut's pan pizza. Sicilian was a good change of pace, especially if you wanted to carbo load.

I like the politics of the guy who founded Domino's (he's not associated with the franchise anymore IIRC) but their pizza is horrible. We used to order it in college because of the 30 min guarantee but the crust is just godawful cardboard. Really horrible compared to the real Italian places we could order from.

Which kind I prefer depends on mood. Once in a great while I like a good Chicago deep dish like Pizzeria Uno makes but generally I prefer a thin one from a wood-fired oven -- never did care for grease dripping down my arm as I ate it. I'll generally go with Boriello Brothers but Il Vicino here in the Springs is somewhat similar to what I remember getting while walking around in Italy so I like that on the rare occasions I'm downtown.

[Dingo]

You bastards. Now I have to order a pizza for lunch...

(And I'm stuck in C-Rock, which is decidedly hard up for decent places to eat in general, much less anything remotely resembling "real" pizza...)

[asmo]

Pasquini's.. Sausage and ricotta...

'nuff said.

[Great-Kazoo]

You forgot Sicilian. I suppose that's what you're referring to by "pan pizza" but I always figured "pan" was Pizza Hut's attempt to do Chicago deep dish but keep it rolling fast by not making it as deep. The Sicilian I used to get in Philly had a thicker crust like risen bread but wasn't as greasy as Pizza Hut's pan pizza. Sicilian was a good change of pace, especially if you wanted to carbo load.

I like the politics of the guy who founded Domino's (he's not associated with the franchise anymore IIRC) but their pizza is horrible. We used to order it in college because of the 30 min guarantee but the crust is just godawful cardboard. Really horrible compared to the real Italian places we could order from.

Which kind I prefer depends on mood. Once in a great while I like a good Chicago deep dish like Pizzeria Uno makes but generally I prefer a thin one from a wood-fired oven -- never did care for grease dripping down my arm as I ate it. I'll generally go with Boriello Brothers but Il Vicino here in the Springs is somewhat similar to what I remember getting while walking around in Italy so I like that on the rare occasions I'm downtown.


Sicilian and pan pizza are 2 different things. Pan is .pan. Sicilian is a thicker crust allowed to rise until X height. Then (how we did it) you set it up in the rectangle pan put in oven 5 minutes to get the crust rising, and also have some of the top crust sealed by baking. This process ensures once sauce and toppings are applied and cooked. You don't end up with a soggy crust.

[wARmachine15]

Johnny's NY Pizza on Wadsworth in Lakewood. It's my go-to pie. Great dude too.

[Jmetz]

It's been a long time since I've had anything I'd qualify as good. I generally prefer deep dish.

[Ronin13]

You bastards. Now I have to order a pizza for lunch...

(And I'm stuck in C-Rock, which is decidedly hard up for decent places to eat in general, much less anything remotely resembling "real" pizza...)
I almost want to say, screw it, drive up to Evergreen, we'll get some pizza, and I'll buy.... but I don't think you'd be able to do that.

[RblDiver]

I'll admit, I haven't a clue about the difference between the crust styles you mentioned (well, I do know the difference between "thin and crispy" and "deep dish" but that's about it). However, I do enjoy Beau Joe's crust when you put honey on it, mmm.

[Dingo]

I almost want to say, screw it, drive up to Evergreen, we'll get some pizza, and I'll buy.... but I don't think you'd be able to do that.

Sounds good to me! Unfortunately, I'm booked all this week. Got a long stretch of days off coming up though in middle of the month - we should hit the pizza joint up there and do some shooting - I'll provide the ammo!

[TheGrey]

I would like to put in a vote for Rocky Mountain Pizza Pie in Lone Tree, which is incredible. This pizza also passes the crucial 'breakfast test.'

It's really worth a try if you haven't had their pizza.

My fondest memories of pizza joints are the little hole-in-the-wall places that aren't restaurant chains.

[sellersm]

SHEET pizza, preferably made by Cravatta's Restaurant! 'nuff said. None of these puny, round pizzas. I want a big ole', sheet o' pizza like we had back in Buffalo! Oh, and white pizza's my favorite, Jim!

Being from the Buffalo area, nothing beats a good pizza with REAL Buffalo wings on it!! With blue cheese of course, not ranch...

Sal's Birdland anyone?

[Ronin13]

Sounds good to me! Unfortunately, I'm booked all this week. Got a long stretch of days off coming up though in middle of the month - we should hit the pizza joint up there and do some shooting - I'll provide the ammo!
Deal! Awww... I really don't want to wait until Thurs (see Bailey's post) to satisfy this pizza craving.

[Dave]

NY style is my favorite, but I'll happily eat a good Chicago style pizza. Out here in CO I hit up Johnny's or Garlic Knot for NY style while at work, new GK just opened a block north of Hampden on Wadsworth. Unfortunately I haven't found anything in Aurora that is overly good. For Chicago style I make an order to Lou Malnati's about once a year and get pies, cheesecakes and a hot dog kit delivered. For a quick home pizza I slap a Tombstone in the oven and figure the old saying about pizza and sex is true, even if it's bad you're at least still getting some.

[Clint45]

I enjoy different styles of pizza and different toppings, even white pizza, but chain restaurants tend to suck. A good pizza place not only specializes in pizza, but they don't skimp on the ingredients. Using cheap or stale ingredients results in lousy pizza. I agree that the sauce is the most important part, followed by the dough and cheese. Secret to a good crust is a wood fired brick oven, which few places use anymore. Few places make their own dough. Cheese is often processed and treated with chemicals to make it last longer. A proper blend of cheese is essential . . . straight mozzarella won't do it . . . and the artificial shit is the kiss of death. Home Run frozen pizza is better than a lot of the pizza places in Denver.

[newracer]

I pretty much like all pizza but I prefer any thin type, but not crispy.

Justine's her in FoCo is my current favorite followed closely by Positano's.

[akumadiavolo]

I like Chicago Style the most, but like almost everything except New York Style thin crust. Which is odd since my Mom is from New York and growing up that's what we usually ate. Once I discovered Chicago style though there is no going back.

[Great-Kazoo]

I'll admit, I haven't a clue about the difference between the crust styles you mentioned (well, I do know the difference between "thin and crispy" and "deep dish" but that's about it). However, I do enjoy Beau Joe's crust when you put honey on it, mmm.

You're out of the running as a judge. Then again perhaps you should tag along to "learn"


I enjoy different styles of pizza and different toppings, even white pizza, but chain restaurants tend to suck. A good pizza place not only specializes in pizza, but they don't skimp on the ingredients. Using cheap or stale ingredients results in lousy pizza. I agree that the sauce is the most important part, followed by the dough and cheese. Secret to a good crust is a wood fired brick oven, which few places use anymore. Few places make their own dough. Cheese is often processed and treated with chemicals to make it last longer. A proper blend of cheese is essential . . . straight mozzarella won't do it . . . and the artificial shit is the kiss of death. Home Run frozen pizza is better than a lot of the pizza places in Denver.

Only if its some romano, parmasen and possibly peccarino. tHIS OTHER SHIT USING chedder??? It's a pizza not some 1/2 ass burrito.


I pretty much like all pizza but I prefer any thin type, but not crispy.

Justine's her in FoCo is my current favorite followed closely by Positano's.

The one guy from Positano's opend up his own place.



Regarding the cold / left over pizza test. That applies to any whole PIE, you get for dinner, lunch, what ever.

ONE THING OK 3 THINGS THAT SINGE MY ASS WHEN GETTING A FEW SLICES ARE

1) They serve it to you and you notice they tossed a quick fingerful of moz on it??? WTF, Is the pie that weak they need to add more cheese.

2) The slice "just out of the oven" is doughy like some tortilla not Brown and mmmmmmm crusty

3) WASH YOUR FUCKIN HANDS AFTER MAKING CHANGE, Cleaning the COUNTER, MOPPING THE FLOOR OR DUMPING TRASH BEFORE YOU TOUCH MY FOOD. I've sent food, not just pizza back when i've observed this crap happening. THE MGMT supplies food handling gloves for a reason, not to take up space. BUT USE!!!!!!!!!!!!!

[cofi]

jim im up for a pizza tour keep us posted

[n8tive97]

Nello's Pizza in AZ has by far the best Pizza I have ever had!!!!

[ChadAmberg]

You know, I really miss what was called "Tomato Pie". Basically it's like a sicilian style crust, with the BEST tomato sauce the shop had to offer, and a few herbs and spices. Baked, then let to come to room temp. No cheese, no other toppings. I think it was meant to show off how tasty the crust and sauce could be without anything to hide it.

[USAFGopherMike]

Wow... what a great response to the pizza thread. I know, I left out the Sicilian stye, only because I figured few had experienced it. When I was in Europe flying with NATO, we had a forward operating base in the town of Trapani on the West coast of Sicily, about an hour North of Marsala. The pizza there is very different, but similar to Sardenia. Very thick heavy bread and simple toppings. I didn't find it better than Napoli or Calabria pizza in any respect, and Milanese... forget it. This pizza/shooting tour sounds like such a good idea. We could make a regular thing of it. I'll bring Growlers of beer from the FoCo/Loveland/Longmont area. Jim, we still on for next week some time? My schedule is pretty crowded during the week but I hear it may have changed. You have any time in between now and then?

[Eggysrun]

Billy's Pizza is COS is the best pizza I have ever had. One of the few things I miss from COS.

He makes authentic chicago deep dish pizza, not that greasy crap you find everywhere else. The toppings are about 1.5 inches high, when you cut out a piece you truly get the "pie" experience

[USAFGopherMike]

I spied a new pizza place in FoCo yesterday. "Vito's two" over on Elizabeth in Campus West. Anyone been?

[Mazin]

Frank the pizza king off south broadway, the also have great wings.


Sent from my Otterbox Defended Tactical iPhone using High Capacity "Clips".

[USAFGopherMike]

Is the name of the place "Frank the Pizza King" or is he like a self proclaimed "King of Pizza"? What style is it?

[generalmeow]

I made my own pizza tonight for the first time. I bought a bread machine off Craigslist last week, and it came with some large industrial type rectangular 18" x 24" baking aluminum baking sheets with a thick rim around it. They were filthy, and took me a good hour scouring with steel wool to get all the baked on grease off them and make them shiny. I thought I smelled turkey.

In any case, I made the dough in the bread machine. I'm really impressed by the bread machine. You just put in the ingredients and turn it on to the right cycle. Its a piece of cake. It will cook a full loaf of bread, but it also does a dough cycle, which is everything but the baking. I did the dough last night, put it in a covered bowl, and left it in he fridge.

I also made my own pizza sauce. Pretty damn simple.

this evening I rolled out the dough on my baking sheet, pre-baked the dough for about 6 minutes ( I read this will help avoid uncooked dough in the center), took it out and put on the sauce, mozzarella, and pepperoni and Canadian bacon, and then put it back in the oven for about 15 minutes. It made a beautiful pizza. Nice and crispy and thin.

it was better than frozen pizza, but probably cost the same with the indredients, but made about twice as much. I was most surprised by the dough. It tasted like any non-chain type pizza place. Excellent, really.

im not eating frozen pizza anymore. Ill probably work on the sauce a little bit, but all my pizza from here on out is homemade. It's about 10 minutes of total work.

One other note on the bread machine: I've made a couple of loads of white bread. It doesn't make wonder bread, it's a little thicker and crumblier. At first I was kind of dispointed, but then I tried a slice with some lunch meat and I was like "holy shit, this is what a sandwich is supposed to taste like!" There is more substance to the bread. It's fresher, and tastier, and more filling. Good stuff.

[USAFGopherMike]

pics or it didn't happen. How hot was your oven?

[cofi]

I made my own pizza tonight for the first time. I bought a bread machine off Craigslist last week, and it came with some large industrial type rectangular 18" x 24" baking aluminum baking sheets with a thick rim around it. They were filthy, and took me a good hour scouring with steel wool to get all the baked on grease off them and make them shiny. I thought I smelled turkey.

In any case, I made the dough in the bread machine. I'm really impressed by the bread machine. You just put in the ingredients and turn it on to the right cycle. Its a piece of cake. It will cook a full loaf of bread, but it also does a dough cycle, which is everything but the baking. I did the dough last night, put it in a covered bowl, and left it in he fridge.

I also made my own pizza sauce. Pretty damn simple.

this evening I rolled out the dough on my baking sheet, pre-baked the dough for about 6 minutes ( I read this will help avoid uncooked dough in the center), took it out and put on the sauce, mozzarella, and pepperoni and Canadian bacon, and then put it back in the oven for about 15 minutes. It made a beautiful pizza. Nice and crispy and thin.

it was better than frozen pizza, but probably cost the same with the indredients, but made about twice as much. I was most surprised by the dough. It tasted like any non-chain type pizza place. Excellent, really.

im not eating frozen pizza anymore. Ill probably work on the sauce a little bit, but all my pizza from here on out is homemade. It's about 10 minutes of total work.

One other note on the bread machine: I've made a couple of loads of white bread. It doesn't make wonder bread, it's a little thicker and crumblier. At first I was kind of dispointed, but then I tried a slice with some lunch meat and I was like "holy shit, this is what a sandwich is supposed to taste like!" There is more substance to the bread. It's fresher, and tastier, and more filling. Good stuff.
Bread machines were our start over here.....you will get a MUCH better loaf of bread in the oven though


What was your dough recipe?
Do you have a baking stone?

[cofi]

Oh and try to hand stretch it sucks at first cause you will rip some but once you have it down you have a FAR superior crust because of all the trapped air bubbles

[Great-Kazoo]

Oh and try to hand stretch it sucks at first cause you will rip some but once you have it down you have a FAR superior crust because of all the trapped air bubbles

Little flour on the top of hands, slightly cool dough and it's easy to do. You need a good consistency dough to succeed.

[cofi]

Little flour on the top of hands, slightly cool dough and it's easy to do. You need a good consistency dough to succeed.I added a little more flour to my dough it got way stretcher we also started doing a 24 hour bulk rise before we refrigerate

I can stretch till it is see through.....but I still can't toss :(

[OtterbatHellcat]

I like thin crust pizza.

Don't need to eat a loaf of bread in the process...and 7 slices would probably be my limit nowadays.

[Great-Kazoo]

I added a little more flour to my dough it got way stretcher we also started doing a 24 hour bulk rise before we refrigerate

I can stretch till it is see through.....but I still can't toss :(


you're suppose to toss in the air not up n down.

At the one pizza joint i worked we would mix, cut to 1lb pcs put in oil coated tins, cover 1hr at room temp, then refrigerate. Once an order came in remove from cooler and work the dough after it sat a few min.

[Great-Kazoo]

I like thin crust pizza.

Don't need to eat a loaf of bread in the process...and 7 slices would probably be my limit nowadays.

Use a rolling pin for really thin crust. For that process i use some olive oil on counter and lightly flour pin / dough as needed. You use this method for a really good Stromboli, or cut to size and do a sausage or pepperoni roll. Little mozz, or provolone, some oregano, red pepper flakes and cook away.

[OtterbatHellcat]

Sounds delicious Jim........ when will it come out of the oven? I have to leave in about 45 minutes.

[Great-Kazoo]

Sounds delicious Jim........ when will it come out of the oven? I have to leave in about 45 minutes.

BREAKFAST done and ate.

[cmailliard]

For me Godfathers has been and will always be my favorite. I grew up on Omaha and had Godfathers at least once a week and sometimes twice. We hit the Godfathers in Cheyenne on our way back from the Black Hills last week. When I was going to Ft. Carson once a month for meetings I would hit the Godfathers there. I love it.

If I had to choose a favorite type it would be pan thick crust, but I love NYC and Chicago equally, although I will never go back to either to get a slice, cause both cities suck balls.

Wife and I just grilled our first pizza the other night and damn it was good. Quick and easy - Pizza not the wife [Coffee]

[cofi]

If I had to choose a favorite type it would be pan thick crust, but I love NYC and Chicago equally, although I will never go back to either to get a slice, cause both cities suck balls.

Wife and I just grilled our first pizza the other night and damn it was good. Quick and easy - Pizza not the wife [Coffee]

Grandma style.......we had a place near us that would do a a pan pizza like that they called it the Coney island special sauce with sweet onion on it no Mozz just a lil pecorino romano sprinkled on top...... amazing

What are you cooking on in the grill? What kinda temps/cook times are you getting?

[cmailliard]

I used the Pillsbury Pizza Dough in the exploding can. The really important thing is to have all your toppings laid out and ready to go prior to throwing the dough on the grill. Put some Olive Oil on the dough and throw it on the grill (right on the grates), I did direct grill with medium/high heat with the lid open, you are going for a slight crust to make flipping it easier, but don't burn it. While that side is cooking brush some Olive Oil on the top side. This is not toss on a forget thing. Once you are happy with the level of doneness flip it, now comes the excitement, get your toppings on quick. Sauce, toppings, cheese. Drop the lid and cook till the cheese is melted, about 5 minutes.

Variations will occur with the thickness of your dough/crust. I liked it a bit thicker, my wife had thinner dough, so hers was done a bit quicker. Prep time was longer than cook time. We are going to try again this weekend and see if the first time was beginners luck.

[rocktot]

I make my own deep dish pizza, home made dough. It'll go up against anything. Go GMO crap and I can make it any time I want. That being said, Abos in Boulder area is about the best around for restaurant pizza.

[rocktot]

Godfathers used to be pretty good, 20 years ago. They changed management, went with crappola ingredients. I could not finish 2 slices when I went there last. Horrible.

[Big Wall]

Is the name of the place "Frank the Pizza King" or is he like a self proclaimed "King of Pizza"? What style is it?

The name of the place is Frank The Pizza King. It's been there forever (at least since '82 when we moved here.) I ordered from them once and would never do it again.

[Monky]

The name of the place is Frank The Pizza King. It's been there forever (at least since '82 when we moved here.) I ordered from them once and would never do it again.

They're 4 blocks from me... Only ordered from them once.


Sent by a free-range electronic weasel, with no sense of personal space.

[USAFGopherMike]

Possible post-Pawnee shoot Sunday Pizza meet up. Anyone down for a slice or two in Fort Fun midday-afternoon?

[Great-Kazoo]

Here ya go, for us do it your selfer's

http://www.webstaurantstore.com/8935/bulk-flour.html

[cofi]

Here ya go, for us do it your selfer's

http://www.webstaurantstore.com/8935/bulk-flour.html

Holy shit 14% protein that's even more then the all trumps everyone swears by and a killer price price to boot.....

[cofi]

Great article
http://gawker.com/the-pizza-belt-the-most-important-pizza-theory-youll-743629037

[SamuraiCO]

Living in Parker my go to is Tonti's. Cottonwood and Parker road. Really good stromboli ad well.