Hands down - Team Flakes. The only flake cereal that actually stayed crispy in milk without being absolutely shellacked with sugar (not that that's a bad thing, but Team Flakes were just mildly sweet in a malty kind of way). The blend of four grains also gave it a fairly unique flavor.

Some of the cereals mentioned above as being "gone" still exist - I can purchase both Quisp and King Vitamin in local stores. And Count Chocola and Lucky Charms are still top sellers, folks!

That first step has some issues. It starts with "strong>For the Dough:" - looks like you messed up the HTML for bolding. The recipe never states the actual amount of water to use ("not all of it" doesn't count). Also, it should be "Allow dough to ride..." not "All dough to ride..."

Whoops - I should have added "beef stand" to the list of decent Chi-town walk ups. Al's and Luke's both have good Italian Beef sandwiches and if you expand the "Loop" a little, you get Mr. Beef and a few more.

*acknowledge (ack!)

Pizza Broker was the best of a very sorry bunch there. Alcock's (the bar next door) actually had a slightly better slice (from Reggie's, if I remember correctly) but there really isn't any good pizza in that area. The Loop in general doesn't really do "walk up" style food well - no decent hot dog stands, pizza slice shops, etc. I blame the lack of street vendors and food trucks - there's no incentive to create good, cheap walk ups because there's no competition.

It's probably too much work, but it would be nice if there was a way to import all recipe-based "Favorites" right into ZipList.

I generally use Favorites to keep track of recipes I like on the site, although it isn't great on organizational details.

If there was some sort of script that could be run across the site that pressed the "Recipe Box" button on all Favorites, you'd probably get a whole bunch of Recipe Box users up and running quick!

Thank you for taking one for th eteam, Dennis. No one should be subjected to Little Sleazers... Jets does the 8 Corner Pizza so well (for fast food pizza) I can't see anyone choosing LC over them (unless they are really starved for cash).

Tomorrow night will be pizza night. Thursday night, I spent no more than 5 minutes creating and portioning the dough for three pizzas, popped them into little Tupperware bowls and they'll sit in the fridge getting tasty until tomorrow, when my three day fermented dough will stretched, sauced, covered and baked on my Baking Steel in 90-120 seconds a piece. Total active time will probably be 30 minutes over the course of four days.

Muir Glen is my normal, go-to canned tomato (although our local grocery store, Dominick's, has inexplicably stopped carrying them). Even the regular Muir Glen's can be missing a little sweetness - they always have great tomato flavor, but I'm occasionally forced to toss a teaspoon of sugar in to balance things out. I do like 6-in-1 when I can find them.

In the photos, it appears that the regular cans are a little "soupier" than the Reserve cans - was this the case or just the luck of the photo draw?

I'm just trying to figure out how to post a troll that's good enough that it gets Kenji to invite me to his house for pizza... ;)

Excellent review, Niki. If you look at the promotional picture, you can see there're no perforations on that pizza either - the piece that is being pulled has somehow miraculously separated cleanly while all the other pieces are obviously fused together. It looks as though they just build a thick cornicione and dimple it with their thumbs. I would have thought that they would make a regular pizza and a bunch of little thumb-sized cheese pizzas that they would arrange around the edge of the main pizza crust - letting the baking process meld them slightly but still have a natural break between the main pizzas and the surrounding pizzettes.

@TXCraig1/BGEPizza - When at Bianco's, they always seem to add them post-bake. They have no color on them at all (aside from the natural green/purple pistachio color). The Post recipe assumes a home oven, where the nuts probably wouldn't scorch.