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Promised Land is definitely the best.

oh, nevermind. brilliant, indeed.

I also worked at Chuck E. Cheese's, for a few years around the early 2000's, and they definitely mixed their dough in-store every day. I think they even let it do a 24-hour slow rise in the walk-in fridge, too. I never thought their old recipe was bad at all, for a chain.

I actually liked their pepperoni a lot (and I don't normally like pepperoni that much) at a few other locations, and I didn't think it was at all a potted meat texture. Maybe it was just a bad batch?

Picco in Boston.

Picco in Boston.

I also use the Lodge cast iron pizza pan with an electric oven, and I like it a lot. It works great, even with my pretty large pizza peel.

I live in the Boston area, and I would have to strongly disagree with the suggestion to seek out this pizza style. Most of the pizzas around me are Greek-style, and most are pretty bad. You could do far better than a Greek-style pizza in the area, so unless you're just looking to check one off of your geographical variations checklist, don't seek out any old Greek-style pizza place. Some might be good (I can't vouch for this myself), but many are awful.

I tried the no-knead pizza dough once, and like pretty much every pizza dough i've ever made, it didn't work very well.

Yeah, I always underrated the pizza since it's a chain when I'm not eating it. Then, when I am eating it, I remember how good it really is. Comparing it to Regina is definitely a stretch, but I think it's a much bigger stretch to compare it to Domino's. The Margherita and Lestina are my favorites.

Hmm... So I guess nobody has any information on that burger at the Spiced Pear, right? Sounds pretty crazy.

Thanks for the review, I've been meaning to try that place out for a while. Sounds great.

Just got back from Providence. We got one spinach and mushroom pizza and one half "Pizza II" and half four cheese. They were all really good. I was pretty skeptical after seeing some of the photos on their very own website, but was pleasantly surprised with the results. The cheese was all melted, they all looked really nice, and were well-made. No cold spots, nothing wrong at all. The pomodoro sauce had a little more oregano flavor than I care for, maybe, but hey. Maybe Ed just got it on a bad day? Or am I the only one here that thinks at all favorably about it?