There must be a demand for this kind of atrocity if it showing up unsolicited as a slice. I think that speaks more about the clientele of this place than the establishment itself. If people are willing to pay for limp pizza why not give it to them. I am not excusing the pizzeria for appealing to the lowest common denominator, but it should not be completely at fault.
I love Waterfalls and the guy that is always in the dining room (owner?) is always friendly and ready to help you with some suggestions. I LOVE the muhammara. Sure, it looks like the red paste they are eating in Space Odyssey, but man is it great!
I wouldn't say anything here is expensive and you have to take into consideration the renovation of a prime location. It looks more like it is priced for what the market/neighborhood will pay for it. I would rather get a heftier terrine with nicer cuts at Bar Boulud for $12, but thats just me. The pizza looks solid!
@pauliegee: Does the attachment ever get in the way during peak volume?
I have never heard that law before and if that is true I know plenty of people who are in trouble. Most ovens have the same UL classification as a fireplace so I think people assume the law allows full wood use.
Spicy and honey is an amazing combo!
In slide 7 what is that tube coming out of the floor of the oven? I have used several different Neapolitan made ovens and I have never seen that!
@Lou T: You are right. The dough recipe looks more like NYC style or something along those lines. The semolina is strange too. I wonder where they got these recipes from because Roberto Caporuscio does not make dough like that.
Is this related to American Flatbread or Flatbread Co? The oven is identical down to the center fire channel. Most or the pizzas have similar names and toppings.
This just blew my mind. Even though he Banh Dumpling didn't work right it is genius. How about Rubirosa mozzarella sticks inside?
That pizza is one of the best on the menu.
@SonnyC79: Honey, Jalapeno, Pepperoni is my favorite combo! Looks so good!
@scottd: Perfect looking pizza! what kind of oven do you have?
@WaxBrain: Thanks for being on the side of Modern as the BEST NH pizza. I don't know why everyone is so enamored with Pepe/Sally.
If I can't get Fontina I will shamefully use American to get similar creaminess. I also like the provel at Speedy Romeo!
"showed not the blistered leopard-spotting of a fancypants pie, but a uniform deep golden brown bestowed by a New York minute spent in their Baker's Pride commercial ovens." - Trying to defend a poorly cooked pizza by saying that it is different class of working man pizza does not un-burn the bottom. For this type of pizza the top and the bottom should be about the same color.
It takes amazing talent to manipulate a soft circle in that way, but I do not believe the twirl makes for better pizza. It is in the "Sell the sizzle, not the steak" category.
I eat with the season because I have different pizzas to look forward to at different times of the year. You should always have fun topping pizza!
I have only seen the olive mix once before and I think it is genius.
You have a picture of the Colony Grill bar pie with hot oil and a stinger pepper. Where is the Bar pie option!? I will most likely go there on Wednesday if I can escape from the family.
@Machineman: The Buffalo pie looks amazing!
@AK we are not planning to open for lunch but that may change in the future if we encounter enough demand.
@godot Please come in and judge for yourself. I love pizza and I am trying my best to make quality pies.
We are not open for lunch but we have started brunch on Saturdays and Sundays. I hope to see you all very soon, and thanks Mike R for coming in to talk pizza with us.
Hippie Pizza is going in my vocabulary.
Chorizo cups I mean
Pepperoni cups make me smile!
@Imwalkin: I am glad there is another person out there that puts sauce on a quattro formaggi!
Flowers on pizza? Yes please.
BKMatt hasn't written a post yet.
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@epizzazz: They look like Mugnaini.