My dad likes pepperoni and extra cheese!
Adam, thanks for putting that up! You do not miss a beat.
Definitely all of the above.
Hey everybody, California Cows are happy cows! http://www.realcaliforniamilk.com/advertising/happy-cows-spots/
Hey, out of touch for a few years with New York, but maybe you could go up to Patsy's in Harlem.
Hey, can only speak about my personal experience here. I leased out a sub shop/pizza joint with a big old Blodgett oven. I was so pumped about the opportunity, I never looked (or knew it was necessary) to see whether the oven had stones or not. It doesn't. My oven is about fifty years old and has steel decks. They pose a lot of challenges. For the first month of operation, I couldn't cook a pizza I was happy with without using a screen mid-bake. The entire rim of the pie would burn, while the middle would still require cooking. I got it down after a while, but would have had a much easier time with a stone deck. There are other challenges; the steel deck seems to turn your bench flour, semolina, or cornmeal into black ash. It needs to be brushed after cooking each pie. It also cools quickly. If I am doing more than four or five pies in a row, the cook time will go up dramatically. My experience with a stone is limited to home use, but I think my commercial experience with steel translates.
epoxy method? soaker? square pies by craig? I've been away way too long. these freakin' pizzas look awesome. miss you guys. been real busy. hope to tell you guys about it soon!
Awesome find! I can't believe I wasn't aware of this before.
Hey Ed, nice review. I call that a bakery slice. They're always cheap, usually sold cold, and available at all kinds of Italian bakeries in Mass. (maybe elsewhere too?), many whose only other offerings are sweet. I usually find the crust to be a little denser than a regular Sicilian, sometimes with a slight hint of sweetness.
@DM -- I'm starting to consider putting that stuff on a lot -- the more I use it, the more I like it. Tried the Hellboy at Paulie Gee's this weekend -- fantastic.
@DHorst -- That looks really good. Was it thick like a Sicilian?
@Norma -- I want to try that style of crust. Looks really interesting. I'll check out your blog.
@All -- Beautiful stuff.
Nice! Congrats to Paulie. I'm planning on going to his restaurant for the first time tomorrow night. Can't wait.
Should we worry about Scott Weiner's safety? Kidding, I'm sure they have a great relationship. Setting DVR now.
@DMC, Thanks! I find that the hot honey really mellows out during the bake. Have you used it pre-bake before? Your pizza looks great as usual.
@Norma, That's really cool. Did you cut it like that to keep it flat?
@all, Awesome pizzas!
That pizza did look familiar.
@Adam: Thanks, I just spent an hour and a half looking at Crucial Pizza.
@ Michael: That Sicilian looks nice. I'm surprised you order "very hot." I always order, "not too hot" so that I can get right into it. I've been burned too many times my friend.
This is some deep Boston stuff!
@Meredith: Hate to be scooped on a Boston slice. What's the history on this place? Is it like many downtown Boston places, open only during lunch hours on weekdays? Looks good.
I don't know how I never came across this place.
Skipped pizza to do lobster rolls, oysters, and shrimp cocktail -- everyone was surprised. Next time, I'm going back to the cheesy, crusty, saucy stuff.
@Adam -- Clam and bacon pie is done at my house whenever possible. Salty heaven.
@Andrew -- Nice review, looks like it's worth checking out. Wish they opened before I left Cambridge.
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