Finally, Pizza for Pizza Lovers from Pizza Hut
From the Onion Radio News, Doyle Redland files a report on Pizza Hut's New Pizza-Lover's Pizza Topped With Smaller Pizzas. Ed and Adam are positively quivering with excitement. [via Gulfstream]
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
7 Comments:
Actually, no, I'm not. Pizza Hut is disgusting. It is the Kryptonite of Slice.
Adam Kuban at 12:38PM on 05/09/07
Yes, but imagine the possibilities—say, a recursive slice from DiFara's...
Lia Bulaong at 12:44PM on 05/09/07
It would only be recursive if the smaller pizzas were topped by even smaller pizzas, and those with yet smaller pizzas, and so on. I believe this is the Fibonacci Law of Pizza.
Lou at 1:28PM on 05/09/07
I think I'm going to try to make a pizza topped with smaller pizzas! (But not a recursive pizza. I don't want to spend my life topping pizzas with pizzas with pizzas with pizzas ... )
Adam Kuban at 4:35PM on 05/09/07
By the way, Adam, you know so much about pizza; what's the best pizza place in the central mountains of Puerto Rico? All we have is the disgusting Pizza Hut. Que lastima.
I've had good results making my own pizza here, but I'm not sure you'd approve. I use a sheet pan, and my dough is thicker that a New York style pizza (which is, of course, a blatant copy of a Napaliton pizza). but it works for me with my kitchen and my gear.
Lou at 5:58PM on 05/09/07
Lou: I have done little research into pizza in P.R. I'll post the question on Slice, where the concentration of pizzaheads is a bit higher. We'll see if anyone there knows.
As for your homebrew pie techniques—whatever works for you. I've had decent luck with sheet pans, metal pizza pans, pizza screens, etc. I used pans/screens until 2000, when I finally switched to a baking stone when I started living sans roommates and could just keep it in the oven at all times. While it's made my crust crisper, it hasn't really done much on the other fronts since I can't get the oven to a high enough temperature to really make great pizza.
Adam Kuban at 9:06PM on 05/09/07
Adam,
Thanks, I'd appreciate it. I stopped reading Slice, because your bio on Serious Eats says "Adam created two of my favorite blogs, A Hamburger Today and Slice, and both have now become part of Serious Eats". I took this too literally. I'm reading Slice again.
I like your style.
Lou at 7:36AM on 05/10/07