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Website: http://maxharp3r.wordpress.com

Location: Minneapolis, MN

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Last bite on earth: A deep dish pizza of my own making.

The Ten Most Recent Comments By maxharp3r

From Slice

Help Wanted: Chicago Correspondent

I have mixed reactions upon reading this post.

My initial reaction was "great idea". As much as I'm a pizza fanatic, this blog is a bit NYC-centric for my tastes. Chicago will diversify.

However, since I live in neither city, I admit that this is a sign that I'll probably drop off as a reader. Why not recruit writers who are interested in the process of making pizzas, reviewing equipment, and sharing recipes? I subscribed to Slice after reading the "different styles across the country" article, but my interest has been steadily declining since then, mostly because I'm only a little interested in NYC pizzerias.

Given the current direction of this blog, I urge blogging on topics that are neither NYC- nor Chicago-centric. For example, when reviewing new restaurant, perhaps you could report on the process they use to make the 'za, the house secrets?

Thanks!

Max

maxharp3r at 6:46PM on 03/20/08

From Slice

Pizza Showdown: The Best Delivery Pizza

I have a hard time imagining any pizza from any of these places getting 4/4 on any scale, but ok. I'll secretly imagine that you're actually rating these pizzas on a 10 slice scale. Or, I'll imagine that you actually do not like eating pizza, but rather cardboard-flavored crap.

maxharp3r at 11:37AM on 02/01/08

Responses to Comments by maxharp3r

From Slice

Help Wanted: Chicago Correspondent

There is important pizza news way out West...pizza lovers traveling out here should know about a serious pizza destination that deserves the publicity...Adam, you should respond..I just reurned from a n 800 mile road trip and my hopes for awesome dough,sauce and toppings were completely fulfilled. In, fact, my mouth is slobbering just thinking about this place...

pizzamavenla at 9:42PM on 03/31/08

From Slice

Help Wanted: Chicago Correspondent

I'm happy to read about pizza places - wherever they are. With that said, you should see if anyone from the Chicago PIzza Club is interested in writing for Slice.

pizzaMePlease at 1:24PM on 03/21/08

From Slice

Help Wanted: Chicago Correspondent

I, uh, kinda sorta agree. I do enjoy reading about NYC pizza and can't wait to visit all the shops in NYC that I've read about at this site. I would enjoy more blog entries pertaining to something outside NYC pizza and just pizza making in general. Adding a forum like http://pizzamaking.com would be great. I think it would be a tad bit hard to get a lot of these guys to give up true kitchen secrets. Not that anyone cares, BUT I think you guys should interview the owners. Get their perspective of being in the business for decades. I bet Dom DiFara has some FRICKIN' AWESOME stories to tell.

tonecapo at 12:17AM on 03/21/08

From Slice

Pizza Showdown: The Best Delivery Pizza

laemtandrew: You're joking right? "MVP" and "Second String" are not pizzerias. They're the descriptions of ... oh, never mind. AGH.

Adam Kuban at 10:34PM on 03/02/08

From Slice

Pizza Showdown: The Best Delivery Pizza

Ok, where is MVP pizza and Second String??? I've tried to google these pizza joints. If there is going to be throwdown and recommend these places, put the @#$!&*$@@@!!# address and location so people can order one, DUH!

laemtandrew at 7:38PM on 03/02/08

From Slice

Pizza Showdown: The Best Delivery Pizza

I spent 20 years plus running around the country in the military. I've had pizza around the country. NYC, Chicago, Old Forge style, every chain there is, and my personal favorite, Erie pizza.

There's a lot to be said for pizza you grow up with. I'm from Erie, PA and our pizza, especially the crust, is quite unique. They usually use par-baked shells that are somewhere between thin and thick crust. I know it sounds sacreligious, but I've never had better. The ovens are seasoned from high use and they add a nice char taste to the bottom. The sauce is spicy and plentiful, and they have an enticing aroma that hits you as soon as you walk in the door.

I live in California for now (0 good pizzas in this state), but I was just home a couple of weeks ago, and I can't get over how much I love Erie pizza. Erie's such a small town that I don't expect our food to reach much of an audience, but if you ever travel through, try Patti's, Skipperino's, Valerio's, Serafini's, Presque Isle, or one of the other mom and pop places.

We had a Domino's in the heart of downtown Erie, but it went out of business. For a town of around 100K there are more mom and pop pizza joints than any other food, Erie's a great wing town too. Like NYC, Erieite's take their pizza seriously. Before you laugh, think about it, not one Domino's. I don't have anything against Domino's other than the fact that I dislike their food.

Yes, we're more famous for Brian Wells, the "Pizza Bomber", but Mama Mia's where he worked is a great shop as well.

Donato's is the biggest chain in Cincinnati. The quality of their toppings is very good, but sorry, that "cracker" crust is a big turn off to me. NY style fresh dough is great, but that's not what Donato's is. Tasty pizza due primarily to the quality toppings, but lousy crust in my opinion. They cut their round pies in to whacky squares too. I don't care for that either.


The comments about St Louis and about people that moved to NY are probably accurate. If you grew up with a certain style like I did, you tend to remember it fondly. As far as I'm concerned, all of the chains are abhorrent, and just support your local establishments.

tjmile1 at 1:38AM on 02/20/08

From Slice

Pizza Showdown: The Best Delivery Pizza

On the west coast is a bake-at-home chain called Papa Murphy's. For our household it was the only tolerable cheapy crap pizza, made more tolerable by being able to pick up the unbaked pizzas and then refrigerate them until we were drunk enough to bake them.

Anyway, Murphy's had what they called "garlic sauce," a cream sauce not unlike alfredo. A friend tipped us off one day to order "pink sauce," or have them mix the garlic and traditional tomato together and I have to say it was rather brilliant, particularly when ordering a pie with a lot of vegetables on it. Makes me wonder if Papa John's will do the same thing.

Oh, and I live in Donato's country right now and I vote no. No Donato's.

Subspace at 12:58AM on 02/15/08

From Slice

Pizza Showdown: The Best Delivery Pizza

The only good chain pizza I have ever had is Donatos. Everything else on the menu is terrible: sandwiches, salads, wings, ciabattas, thick crust pizza. But the thin crust pizza more than makes up for it. Pizza as good as a lot of places in Brooklyn and NJ.

Unfortunately, Donatos is only available in Ohio, Alabama, Northern Kentucky, Indianapolis, and Orlando. But if you ever want to experience the best pizza in fly over country, this is it.

RobynHarris at 6:07PM on 02/11/08

From Slice

Pizza Showdown: The Best Delivery Pizza

@chasgoose: You may have convinced me. Though it will be many weeks before I order a Papa John's, Pizza Hut, or Domino's again. ;)

Adam Kuban at 11:09AM on 02/06/08

From Slice

Pizza Showdown: The Best Delivery Pizza

Actually the "Alfredo" pizzas from Papa John's are kind of good. You get around the overly sweet sauce problem that plagues most chain pizzas by replacing the sauce with something resembling a more creamy and garlicky butter. I think there is one with Chicken and Bacon and that is delicious (mostly because Bacon + Butter + Garlic= always delicious).

chasgoose at 10:18AM on 02/06/08