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Liquid Pizza in a Bulbous Test Tube
I'm with Brian on this. This is gross. Especially the "chunks of crust for texture". Pizza is supposed to be something to savor and that means that you get to experience all of the parts in different ways. The crusts crispyness on the bottom, the cheese, sauce and toppings, where you get the more well done bubbles of cheese on the top and the stretchy cheese in between. And, oh!, those delicious edges of the crust which have been darkened by the hot oven! Then go back for another slice and repeat...
Blogger: Frank Pepe's 'Overrated, Overhyped, Awful'
There can be a lot of inconsistency I guess. Three times at Pepe's so far this year, and it's been excellent when I visited.
Then there is the whole expectation thing. Did she expect thin, crispy crust or thick, doughy kind. And what was she showing us about the bottom of the crust. Don't like dark spots here and there? That's what you get in a big, hot, brick oven. You're going to get some really dark spots around the crust where there isn't any topping.
Send Jillian some PizzaHut coupons. ;-)
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About BrickOvenBaker
Website: http://BrickOvenBaker.com
Location: Madison, CT
About:
Favorite foods: Pepe's Pizza, Sally's Pizza, Modern Pizza, Homemade Pizza, Food, More Food, Beer and Wine
Last bite on earth: Jewel Staite
I'm with @delorenzosfan. It should be put on raw and in "globs" or irregular shaped pieces. If you buy it without the casing, I just tear off pieces and toss it on. If the store only has it with the casing, then I slice the casing and remove it and tear off pieces.
I have more thoughts on it here,
http://brickovenbaker.com/2010/11/brickovenbaker-sausage-fest/
...and my dad disagrees with me. He precooks his sausage.