Can this process be combined with the "skillet-broiler" method to make easy home-neapolitan-style pizzas, using less dough?

@Kenji: Couple of questions about thermometer usage. I bought the CDN ProAccurate Quick Read on your recommendation because we couldn't afford the Thermapen, but I've had uneven results with it.

1) Is there an accurate place to take the temperature reading in the steak (smack dab in the middle?), and a more repeatable way to make sure the tip of the thermometer is not poking all the way through to the other side?

2) On the CDN, the temp reading doesn't seem to stabilize but instead keeps climbing 2 degrees each time it refreshes. Is there a better way to get a stable reading on the inside of the steak? Should the temp be taken with the steak out of the hot pan?

Thanks!

The in-laws live in Hawaii Kai, so we visit annually and go to Ala Moana a few times during our trip, but we haven't bought much food there. Thanks for the list and please post another article with your favorite non-dessert food options!

Game changer: Da Michele in Naples. Hadn't had Neapolitan style before, and now it's my favorite style.

This was most fun to read to find out where people went to school.

And I swore off Blondie's and Fat Slice after stopping in for a slice, seeing them take a pie out of the oven, then use what looked like a paint brush out of a can of oil to give it a sheen of grease before plopping it into the slice area.

The wife and I are both into food and trying new dishes, so we share everything to get as many tastes as possible. Since you'd potentially be eating lots of meals with your significant other down the line, it's probably pretty wise that sharing similar eating sensibilities would be a deal breaker.

One fun little tidbit about Cheesecake Factory is that it is the restaurant of choice for NBA players visiting an away city to play games. In that most players are not really foodies, and their profession requires them to avoid any semblance of gastro problems, they rely on Cheesecake Factory for large portions and the huge menu, and the fact that there's one in just about every city they travel to for games. Link for more details.

We are going to be in NYC the last week of June/first week of July, splitting time between Manhattan and Long Island (Stony Brook area). Is there a good place to see whether there are any food events going on in that timeframe? Thanks!

Can this recipe be executed without a pressure cooker?

@J.W. Hamner
When my wife and I vacationed in Australia and New Zealand a few years ago, some locals basically dared us to try vegemite/marmite straight up and then on toast (kind of like how Japanese locals might dare a visitor to try a dollop of wasabi). It's... quite pungent. But add a little butter to the toast as well and it became really good. Not surprised that it's such a useful ingredient in small doses.

"Bacon? Nope.
Ham? Nope.
Pork chops? Nope."

Those all come from a wonderful, magical animal.

We've had almost every pie on the menu and in particular enjoy the del Cafone (sausage and broccoli rabe), but basically all of the pizzas are quite good especially hot out of the oven. Nice writeup for an out-of-the-way restaurant, so hope they can get some extra business.