I bought a large Fibrament rectangular stone over 4 years ago and I would recommend it to anyone.
http://www.bakingstone.com/
Cornicione enorme!
I'd had my last taste of De Lucia's pizza about 35-40 years ago, when pies like that were "almost" taken for granted. First the Union Hotel and later the Wonder Bar in Whitehouse made similar pies and were much more convenient to this Whitehouse boy so De Lucia's was seldom visited. In 1979 I moved south and learned to make my own. Flash ahead to a couple of weeks ago and there I was at First Avenue in Raritan with my sister TOTALLY enjoying the taste of my "youth". "Zero textural contrast" was never an issue. Thin, with some crunch and some chew; nothing fancy, probably nothing imported; bargain price and zero wait (we arrived at 3:15). I suggest that all you "seekers" put De Lucia's on your bucket list.
Methinks this place deserves a mention.
http://wood-firedpizza.com/default.aspx
@wednesdayvail - We have Mellow Mushroom pizza here in Georgia and, except for the long list of toppings, there is nothing to make their pizza anything special. Mediocre at best.
Bite the bullet and buy a Technivorm. It's the best coffee maker available. http://www.sweetmarias.com/sweetmarias/coffee-brewers/technivorm-brewers.html
Here comes 6 bucks a slice!
There's also these opinions.
@Lou T - "Ho Hum. At best, a training tool, sort of like training wheels on your first bike."
I'm sorry, but when you began your "opinion" like that you changed the tone of this thread. Condescending bs at best and preceded by a
"Ho Hum". That's what's up my behind!
If one doesn't want cornmeal/semolina/flour all over the place and stuck to your bottom crust which really screws up the texture and mouth-feel and one wants to eliminate the possibility of screwing up the pie by falling prey to any one of the many other obstacles presented by an "old-fashioned" peel then I say a SuperPeel is a "need-to-have" and for $36 I doubt the extra cost is going to break anyone.
Sorry Lot T, but that just sounds like a lot of purist bullshit. It certainly doesn't take "too long" to load a pie in the oven and the average home pizza maker doesn't have to worry about combustion in the average home oven.
I've been using a SuperPeel for over 3 years and think it's a "super peel". No more nasty flour or cornmeal mess all over the floor and oven door. Assemble the whole pizza on your counter top and pick it with no problems. The only limition is the 14+" diameter on mine. When making large pies I start them on a screen and transfer to my Fibrament stone as soon as I can (2 or 3 minutes). Great product!
Another post that proves my point. I rest my case.
The "Big Bambino" was Babe Ruth. This pretender is just an asshole.
Looks good, but isn't it really just a stuffed mushroom?
Grind it right into the palm of your hand.
Go to pizzamaking.com and peruse the threads that discuss a low yeast, 2 or 3 day retarded rise in the fridge. You won't believe how easy the dough is to handle.
Another vote here for Boar's Head White American.
A great place, owned by wonderful guys, who serve a dynamite hot dog. Oh yeah, pretty crappy "dispatch", Yarvin.
I always thought this guy made quite a commitment!
@beth1 - "And I'm old enough to remember when Krystal was pretty decent."
Yeah, and almost 50 years ago I thought the "burgers" at a place on Rt.22 called "Steer-Inn" were delicious and the pizzas at the drive-in theater in Somerville were edible. Tastes change.
I add jarred roasted red peppers, blotted dry, and sliced thin.
plus the fact that Krystal really sucks!
@arkie - For awesome pizza, the oven should preheat for more than 40 minutes and a chilled (not frozen dough) should sit at room temp for at least an hour.
grampart hasn't written a post yet.
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And God help you if you don't leave a generous tip. Btw, is 20% still acceptable if you're served by a "mixologist" ?