When I'm in a slice place, I usually like to use crushed red pepper and garlic powder. Many small shops will only have one or two dispensers of each. I'm posting this because I wanted to see if anyone else noticed the number of people that bring these dispensers to their table, and don't return them. The result is that I end up walking around the pizza place, slice on paper plate in hand and going to up to people's tables asking to "borrow" the crushed red pepper or garlic powder.
People, get it together! You need to season your slice at the counter -- if you must bring these crucial condiments to your table, then please return them when you're done dispensing.
Does anyone else have this problem, or have I lost it?
I'd like to make this soon. Anyone have a recipe?
Thanks!
I know Tampa's not known for pizza, but I'm sure there are a least a couple of standout places. I'm headed there tomorrow, and would like to get pizza at some point over the weekend. I've done some research -- seems like Sam and Eddie's is a favorite. Any other suggestions? Any wood oven spots? Thanks!
Hello all, I am thinking of starting a pizza club in the Boston area. Activities will include pizza parties, where we make our own pies, and trips to local pizzerias. Would anyone out there be interested, or am I missing such a club that's already in existence?
I am over-stimulated right now, having just made a couple types of pizza dough for Friday night. Does anyone else lose sleep over pie? Tell us how you feel. You are not alone.
I've used both peanut oil and canola oil in the best, but since I only do it once a year, it's hard to make any real comparison. Peanut oil is expensive, so I'd like to use an alternative. Any thoughts, stories, or suggestions?
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Dude,sweet.