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.Quote:
Originally Posted by Rooskibar03
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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.Quote:
Originally Posted by Rooskibar03
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)
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.Quote:
Originally Posted by cofi
Quote:
Originally Posted by cofi
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.