Pizza

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Originally Posted by Rooskibar03

Have to disagree. I've been going to Rico's for years (fair pizza, but pizza) and decided to try Franks last week. Yuck, dried crust, bland.

New York Jonnys is decent but not great. Many moons ago I remember going to place called Abo's which IIRC was really good, but its 10+ years.

Buddy at work loves Perry's Pizza, never been as its on the east side of town.

It really is hard to find a decent pie here in town.

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A few of my co-workers love Parry's Pizza, but being the NY pizza snob that I am, I think it's pretty terrible. I wouldn't go there if you don't have to.

Have yet to find a place out here that has sauerkraut as an ingredient so it's usually take-n-bake with a can of Kuner's kraut.

pizza hut

No phish, no Phoul, no phungus...

Although I hate portobello anything, I do have a weakness for a good Chicago-style Italian sausage and mushroom pie...

I like Bonnie Braes pizza, My Brothers Bar & Wazee Super Club.

Took the family to Cheyenne Saturday, we ate at godfather pizza, damn that is a tasty pie.

A little closer to home is, amici's italian restaurant.
4300 wadsworth. Excellent pizza.

came out pretty good imo sorry there a lil blurrrrrd

http://farm3.staticflickr.com/2847/9...a20eaac8_z.jpg


http://farm4.staticflickr.com/3673/9...70117d47_z.jpg


im getting decent lepording with my baking steel

http://bakingsteel.wpengine.netdna-c...e1-798x798.jpg



but i need more heat i can push my oven to about 550 or so but i got it up to 600 playing with the temperature calibration and cracked the glass(oops)

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Originally Posted by cofi

came out pretty good imo sorry there a lil blurrrrrd

http://farm3.staticflickr.com/2847/9...a20eaac8_z.jpg


http://farm4.staticflickr.com/3673/9...70117d47_z.jpg


im getting decent lepording with my baking steel

http://bakingsteel.wpengine.netdna-c...e1-798x798.jpg



but i need more heat i can push my oven to about 550 or so but i got it up to 600 playing with the temperature calibration and cracked the glass(oops)

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You Rollering that out or doing stretching it THE RIGHT WAY? ? I have no issue running 450-475 (gas range) using a round perforated tray. Next time place the dough in for 5 minutes prior to adding the sauce and toppings.

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Originally Posted by cofi

came out pretty good imo sorry there a lil blurrrrrd
http://farm4.staticflickr.com/3673/9...70117d47_z.jpg
but i need more heat i can push my oven to about 550 or so but i got it up to 600 playing with the temperature calibration and cracked the glass(oops)

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That looks really good. I can see you getting some stone blocks or bricks and making a pizza oven in the back yard. Too bad there's already some pizza joints out by you, that'd make a great business opportunity.

Oh, off topic, but King Soopers now has pork roll for sale...

Forgot to add. You wanna really try an replicate east coast flava, use some flour on your baking sheet, if not doing so already.

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Originally Posted by jim

You Rollering that out or doing stretching it THE RIGHT WAY? ? I have no issue running 450-475 (gas range) using a round perforated tray. Next time place the dough in for 5 minutes prior to adding the sauce and toppings.

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all hand stretched! i wont par bake jim(no shortcuts) i am playing around with fermentation times and yeast levels to get the brown i need currently im at a full 24 hours room temp bulk rise with a 2 day cold fermentation i need to add juuuuusssst a bit more yeast to get the cornicone to get those nice big bubbles

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Originally Posted by ChadAmberg

That looks really good. I can see you getting some stone blocks or bricks and making a pizza oven in the back yard. Too bad there's already some pizza joints out by you, that'd make a great business opportunity.

Oh, off topic, but King Soopers now has pork roll for sale...

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the dream is to buy one of these

http://www.mobilepizzaovens.co.uk/_M..._5420_med.jpeg

to do fairs, concerts, and events plus we have that new food truck park in the springs like a block away from borrello bros :D

but i have to save up about 15k to make that a reality so maybe find a 3rd job????lol

thanks for the tip on the pork roll! the wife gets back from visiting fam today and i have eaten just about everything in the house so i think we will be heading over to soopers tomorrow!

Here in Colorado Springs:

-Borriello Brothers

-Louie's
-Joey's off North Academy on Briargate Blvd. He has Sicilian. [rockon]

borriello bros sucks not even what i would call decent pizza they are using the cheapest ingredients they can find and all there dough is par baked in the morning and just sit around all day

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Originally Posted by cofi

borriello bros sucks not even what i would call decent pizza they are using the cheapest ingredients they can find and all there dough is par baked in the morning and just sit around all day

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Where are you getting the idea they par bake their dough? The only times I don't get to watch them pull the dough balls and stretch and shape it are the times I grab a slice to go because I'm in a rush. Of course, I've only been to 3 or 4 of their locations so maybe I'm missing something at one of them.

I like Borriello Brothers, much better than Louie's or Joey's or Pizza Hut. Bonnie Brae in Denver is also quite tasty. Then again, we often had to settle for Tombstone or Red Baron when I was growing up (although we WOULD add extra ingredients and fresh cheese to jazz it up a bit).

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Originally Posted by Aloha_Shooter

Where are you getting the idea they par bake their dough? The only times I don't get to watch them pull the dough balls and stretch and shape it are the times I grab a slice to go because I'm in a rush. Of course, I've only been to 3 or 4 of their locations so maybe I'm missing something at one of them.

I like Borriello Brothers, much better than Louie's or Joey's or Pizza Hut. Bonnie Brae in Denver is also quite tasty. Then again, we often had to settle for Tombstone or Red Baron when I was growing up (although we WOULD add extra ingredients and fresh cheese to jazz it up a bit).

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last time i was in there they had a stack sitting on the counter, maybe they were teaching a new guy to stretch? i dunno

either way there cheese tastes like spoiled milk and there sauce is bland you can tell its a bottom dollar pizza place back east that place would last a week there successful here because there surrounded by other crappy pizzerias not because they have a top shelf pizza

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Originally Posted by cofi

last time i was in there they had a stack sitting on the counter, maybe they were teaching a new guy to stretch? i dunno

either way there cheese tastes like spoiled milk and there sauce is bland you can tell its a bottom dollar pizza place back east that place would have been struck by jewish lightening.

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fify

LOL!

Not a fan of Boriello Brothers either.