Serious Eats - seriouseats.com

My left over goes to the local hospitals ER breakroom. It does'nt last long there.

Flaksman,

We make enough dough to meet the demand of a complete 5 hour dinner service at maximum capacity. We generally finish making pizzas right around 10pm. If I made more dough, I would have to keep my doors open even longer, and at the moment, working 14 hours a day is plenty for me.

I am a little confused by your comment about standing in line for hours only to be turned away. The longest anyone has waited in line, before opening, was about an hour. On average, people start lining up for the first seating about half an hour before we open. After we open, those who have waited in line are sat and then there is no longer a line. If the restaurant fills up completely at opening, then people who come in put their name on the waiting list, and every one who puts their name on the list gets a pizza. If it is a busy night and we do pull the waiting list (we don't sell out of dough every night) it generally occurs at about 8pm, which is three hours after opening. That being said, I am curious to know what pizzeria you waited in line for hours, only to be told that they were out of dough when you finally got to the door.

The one down side of this restaurant is that they have not learned how to make enough dough to meet the demand. Multiple times I have driven down from Seattle to Portland to try their pizza and have waited on line for hours only to be told when I reached the door that they ran out of dough. They might make great pizza but that is no excuse for poor customer service.

What strikes me as funny is this: magazine publishers sell ads. Doesn't it behoove them to get you to look at as many ads as possible?

So then doesn't it make sense to remove detailed indices or tables of contents? They should make you flip through every page, devouring every word, picture, recipe (and ad).

I haven't seen the latest Gourmet, but one argument for clustering recipes at the back of the book is to run an ad on each recipe page. Then, when someone copies it (PHOTOcopies it, people), they have the ad preserved in perpetuity in their kitchen. Seems like I could sell that ad for a lot more $, no? ;)

But again, not sure they're smart enough to do this -- particularly when it took a protest to get them to remove unnecessary gerunds.

And why women always seem to be wearing riding beeches in these things.
annien at 6:57PM on 07/25/08

Ha ha ha ha ha

Yeah.

Seems to me that Gourmet is headed towards a focus on food culture rather than food-and-recipes. It's an intellectual shift - just looking through the prism with a different eye.

Hard to do in riding breeches. Usually it's done in granny dresses.

If you want to see Spangler, along with other great pizza makers in town, Ken Forkish and Cathy Whims, talk about their pies, see here:

http://www.portlandfood.org/index.php?showforum=15

The crust has a wonderful bready flavor with a nice tanginess from a long ferment.

My argument for Apizza Scholls being the best of its style that I've ever had is that the overall pie is superior to those that I've had at, eg, DiFara's, Lombardi's, Grimaldi's, John's on Bleeker, and Patsy's. I preferred the cheese at Patsy's and some of the toppings at Grimaldi's and I liked the top of the pie at DiFara's possibly better overall, and I liked the flavor from the coal at most of these, that little bit of smokiness. But there were more significant problems at all of these. Lombardi's was a bland pie. DiFara's couldn't seem to cook the pies consistently, often truly burning the pizzas on large portions or undercooking them. Patsy's had similar problems. Grimaldi's fell short in the crust and the sauce. John's seemed to be outclassed by these others. Obviously my experience is much more limited with those that Scholls, however. And at some level it just becomes BS to talk about which is better. They're all damned good and it may just be a matter of taste and priority.

Looks and sounds like a really good pie - one that I'd like. But I'm curious about two things...

1) The texture of the crust was mentioned but what about its flavor? Did it have that little tang of yeastiness that some of us crave or was it just a carrier?

2) II cringe when I'm in a pizzeria and see a sign touting the use of "Grande cheese" because it seems ubiquitous in the current era generic NYC style slice places where the cheese and the pie is very bland. Is there more than one brand of Grande cheese or differing quality levels available? I assume that if a place like this is using it there must be some merit.

I like the new Gourmet more this past year than I have in recent past years.

But more than the magazine, I love the website Gourmet.com - it allows amazing access to not only the current issues but also issues going way back.

WHy do cooking mag's always end up burning? Food and Wine used to be more about food and wine as a compliment. I let my reecent sub run out bc I was tired of more wine ads than food pages plus the wine pages. ugh. They should change the title to WINE w. a tiny bit of food.