quote: Joe Redifer

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I also like sausage but rarely get it anymore.

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Gosh Joe, I can help you with that...

[ 03-10-2005, 03:00 AM: Message edited by: Phil Hill ]
 

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Posted by Michael Schaffer (Member # 1204) on 03-10-2005, 02:34 AM:
 

quote:

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But 2 Guys From Italy is almost as good!

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quote: Michael Schaffer

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They cut you smaller or bigger pieces, however much you want.

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That's just too easy!
 

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Posted by Jim Ziegler (Member # 86) on 03-10-2005, 02:48 AM:
 
Best pizza I have ever had was at Pizzera Duo in Chicago.. Fargo's in Colorado Springs is alse pretty good. I'll have to check out 2 guys from Italy the next time I am in Hollywood.
 

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Posted by Phil Hill (Member # 371) on 03-10-2005, 02:53 AM:
 

quote: Michael Schaffer

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Phil, why do you have to turn everything into an adult thread?

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quote: Phil Hill

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Gosh Joe, I can help you with that...

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Ah hell, I didn't even catch that as I wrote it... I'm surprised. Oh well you win this battle, but you have not won the wiseass war!
 

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Posted by Phil Hill (Member # 371) on 03-10-2005, 03:25 AM:
 
Oh PUHLEEEEZE Joe! After all these years we've known eachother and been friends, YOU think I could pass up THAT opportunity for a post to give you shit? HA!
 

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Posted by Wolff King Morrow (Member # 2226) on 03-10-2005, 03:53 AM:
 
I usually get beaten over the head with a broom when I mention my favorite pizza, but here goes:

Chicago-style deep dish pizza with sausage, mushrooms, and anchovies. Yes folks, pizza for me tastes bland without that saltwater kick.

My favorite place was (may still be) Pizza Hut, because they made that very kind of pizza for me.
 

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Posted by Phil Hill (Member # 371) on 03-10-2005, 04:15 AM:
 
Oh my Wolff, I cannot imagine anyone wanting a pizza like that!

For me, the ONLY thing that should have anchovies on is a Caesar Salad!

You should go to Japan/Taiwan/Thailand and get what they think are pizzas. Yikes! Ask Paul the Prof or Richard in OK... Like me, I'm sure they have tasted the Asian versions of Pizza! HA!

When I was in Thailand, many of the entree's, and the pizza toppings were still alive when served. YUK! I PASSED on the food and just drank myself silly! HA!
 

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Posted by Pravin Ratnam (Member # 1417) on 03-10-2005, 05:31 AM:
 
I prefer NY Pizza to Chicago style deep dish. My test for a really good NY style pizza is if you can eat it and enjoy it without any toppings - just a plain cheese pizza.

The best pizza I have had is usually some corner pizza place in NYC. In atlanta, I don't understand the appeal of Mellow Mushroom pizza. I hate that pizza. I do like Fellini's.

Chain pizzas, I used to like Pizza Hut in the 80s when it used to be pretty much a dine in place, but I can't stand it now.
PapaJohn's is something I like in infrequent doses with the extra garlic sauce - 4 or 5 times a year. I do need toppings however to enjoy Papa Johns pizzas(pepperoni or sausage). And when I take pepperoni, I like it when it is has a slight crispy and toasted quality.

It's funny, but I actually like the spinach pizza at CiCi's better than some more expensive restaurants' spinach pizzas.

In the California style places, I like sun dried tomatoes , chicken type pizzas.
 

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Posted by Thomas Dieter (Member # 2507) on 03-10-2005, 07:31 AM:
 
Well, it all depends on where I'm at. If I'm in Washington, I like to go to Papa Murphey's as their pizzas are take and bake. I usually get the Chicago Style pizza which is 2 layers, or their alfrado chicken pizza. Here in Florida, Papa John's seems to have the best pizza, and I they have an awesome Spinich Alfrado (you can't even taste the spinich) and Cheese Pizza. But if I go out to dine, I like to eat at Pizza Hut as they are the only pizza chain that I know that carries Pepsi for their soft drinks, and the last Dominos that I ate at, I had a horrible experience with the out come of my pizza and the condition of the location.
 

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Posted by Sam Graham (Member # 2889) on 03-10-2005, 11:42 AM:
 
My favorite pizza is...MINE. My own dough and sauce recipes, with Pepperoni, mushrooms, and black olives.

But if I don't make mine, we have a Godfather's around the corner, and a Papa John's up the other direction. That new Sicilian that Papa John's has right now is good. I love Godfather's original "Combo" and "Bacon Cheeseburger" pizzas, but don't care for them when doing a single topping.

Papa Murphy's is always good too. I probably spend more money there than the rest of the pizza joints combined.

If I'm in Portland, "Escape from New York" on NW 23rd is a mandatory stop.
 

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Posted by Bob Maar (Member # 763) on 03-10-2005, 11:48 AM:
 
New York City has the best Pizza in this or any other country. You can all say what you want but if you havn't had one of John's Pizza in New York, well then you have just had a slice of a Pizza wannabe.

Since I have never met Joe in person he he is just a figment of our collective imagination. Therfor he has never tasted PIZZA.
 

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Posted by Paul Mayer (Member # 355) on 03-10-2005, 02:56 PM:
 
There used to be a great New York-style pizza place on Vermont right across from LA City College. Rather authentic, thin crust, fold it to eat it. Good stuff. I like the traditional toppings--pepperoni, sausage, olives, 'shrooms.

I normally don't do the big chains either, but admit to doing a fair amount of Dominos when on the graveyard shift at Hughes in El Segundo.

What Phil? You gotta problem with squid ink and corn on your pizza? I know I do.

Could be worse, like pineapple. Only Californians would think of putting that on a pie.

Anyone remember those drive-in theater snack bar snipes pushing pizza with "musharoomarooms"?
 

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Posted by Christian Volpi (Member # 2370) on 03-10-2005, 03:57 PM:
 
Best pizza can be found at Gino's East in Chicago. Gotta try their world famous sausage patty toppping, it's one huge sausage patty that covers the whole friggin' pie. The original location was the better but now they moved to Ontario St. with all the friggin' tourists. When I lived in Chicago (about 10 years) I was addicted to that place. Sara's is a good place, too as well as Lou Malnati's. If any one says that Giordano's is the best they should line up for a slap.

[ 03-10-2005, 04:58 PM: Message edited by: Christian Volpi ]
 

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Posted by Dean Kollet (Member # 1789) on 03-10-2005, 04:23 PM:
 
Best Pizza Ever
Mineos in Pittsburgh
Mt. Lebanon and Squirrel Hill

My favorite is white pizza.
 

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Posted by Bruce Hansen (Member # 281) on 03-10-2005, 07:11 PM:
 
Fellini's is good, I also like Johnny's. I like Canadian bacon on my pizza, and what's pizza without beer.

Darn, now I'm hungary.
 

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Posted by David Stambaugh (Member # 1102) on 03-10-2005, 07:26 PM:
 
DiGiorno Rising Crust Pizza is a contender. I am not kidding. Especially Spicy Chicken Supreme.

Well, OK, maybe I am kidding. But for frozen pizza, it's pretty damn good.


 

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Posted by Pravin Ratnam (Member # 1417) on 03-11-2005, 01:28 AM:
 
Dean, Mineo's is pretty good in Squirrel Hill Pittsburgh. I used to eat there a lot. Hmmmm.
 

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Posted by Rachel Gilardi (Member # 1016) on 03-11-2005, 11:58 AM:
 
Rocci Rococo's (not sure it thats spelled right) is my fav. Wheat crust with Mushroom, Sausage, Onion, and Pineapple. Mmmmmm.

Unfortunatly there isn't any Rocci's around here so I deal with Pizza Slut, I mean hut.
 

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Posted by Mike Spaeth (Member # 524) on 03-11-2005, 12:28 PM:
 
Pizza Slut - that term got me in trouble once. I said to my friend ... call and order some "Pizza Slut." Apparently, from her reaction, she thought I had said call and order some pizza, slut.
 

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Posted by Jeffry L. Johnson (Member # 453) on 03-11-2005, 12:30 PM:
 
Yacov's Restaurant, they're kosher vegetarian, in Cleveland Heights has a delicious falafel pizza, New York style crust.

I also like Valentino's Pizza in the Little Italy neighborhood adjoining University Circle in Cleveland. A great deluxe pizza. Also a white pizza with artichokes. All thin crust.
 

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Posted by Dominic Espinosa (Member # 2122) on 03-14-2005, 01:41 PM:
 
Well, I've never been to New York...I guess I'll HAVE to go now.
There's a small chain with a store here in town, strictly take out or delivery, called Pizza Guys. I love it.
You get an extra large pepperoni pizza for 12 bucks and a free 2 litre soda when ya pick it up!

As for other pizza's, I don't care what they say about them, but California Pizza Kitchen has been an enjoyable experience for me.
Great service, good pizza.
And it's gotten better since the original founders took the company back over last year.
 

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Posted by Jennifer Pan (Member # 2035) on 03-14-2005, 06:47 PM:
 
I'm going to have to say Papa John's only because my parents buy it all the freakin' time. Favorite toppings would be the "Hawaiian Pizza"(ham and pineapple). Yeah, I'm weird but I was force feed this stuff so I love it now. But I'm always fine with just regular pepperoni.
 

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Posted by Jeffry L. Johnson (Member # 453) on 04-13-2005, 01:17 PM:
 
Never tried this, but must admit a 3-foot pizza sounds tempting.
Bet You Can't Eat A Whole Pizza

quote:

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North by Northeast
Bet You Can't Eat A Whole Pizza
Sunday, February 27, 2005
Darrin Kebbel

This pizza place needs a wider front door. Or maybe a 3-foot escape hatch.

"I've been thinking about making a slot in the wall for the pizza," says Nick Gabra, co-owner of New York Style Pizza on Cleveland's West Side and the creator of what may be Ohio's only 36-inch round, hand-tossed pizza. That's right. Hand-tossed.

"There's no secret," says Gabra, 48, whose arms seemingly disappear as he wrestles with the ever-expanding disc of dough. "It's experience."

That, he says, and a mother who can make dough "thin like newspaper."

It all started with a challenge to make a pizza as big as his oven. If Gabra succeeded, he would receive a $95 bottle of Johnny Walker Gold Label scotch whiskey from Jim Palazzo, president of R.D.P. Foodservice, which supplies the shop with mozzarella cheese, pizza boxes, buffalo wings and salad dressings.

"He tried to tease me," says Gabra, who took on the challenge on a weekday about two hours before closing time. The critical moment came when it was time, as Gabra says, to "make [the pizza] free," or "drop" the dough off the "peel" (wooden spatula) into the oven. Gabra made his own 36-inch peel just to hold the planetary pie.

"He did it," Palazzo recalls in amazement. "[I remember thinking] 'That pizza cost me $95 dollars. I'm gonna eat as much as I can.' "

That was two years ago. Now Gabra bills his shop as the "Home of the Largest Pizza in Ohio." He sells up to 10 of the big pies a week. Cost starts at $30 for a cheese-only. Just one slice, however, seems the equivalent of a regular small pizza.

"It's New York style pizza," explains Gabra, who once lived in Queens. "You have to fold it."

Trust him. Your mouth isn't wide enough.

New York Style Pizza, 15233 Triskett Road, Cleveland; 216- 941-2500. The shop will deliver within a 5-mile radius.

© 2005 The Plain Dealer.

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quote: Jeffry L. Johnson

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Never tried this, but must admit a 3-foot pizza sounds tempting

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I would hate to see the paddle they use to put in the oven with.
 

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Posted by Jason Burroughs (Member # 68) on 04-13-2005, 05:06 PM:
 
Having just returned from NYC, I'll cast my vote for John's. Deffinatly a great pizza. Coal fired, brick ovens.... interresting to watch the guys make the pizza. I was suprised but they use very very little tomato sauce on their pies.

Interresting ambiance too

The calzones there are HUGE.
 

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Posted by Steve Guttag (Member # 268) on 04-13-2005, 05:44 PM:
 
In Washington, DC...there is but one... Armands. They are a deep-dish pizza joint...if you like deep dish, they have the best I've found. One slice it typcially a meal.

Armands Pizza 4231 Wisconsin Avenue Northwest, Washington, DC 20016
 

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Posted by James Faber (Member # 2796) on 04-14-2005, 03:51 AM:
 
Hey Sam, have you ever been to Big Tomato? It's a little shop on Ingersoll run by these punk kids. They're a bit scary sometimes, but they make a damn fine pizza, with just about anything you want on it.
 

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Posted by Mark Gulbrandsen (Member # 72) on 04-14-2005, 07:51 AM:
 

quote: Bob Maar

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New York City has the best Pizza in this or any other country.

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Come on now Bob.... All the real good Italians moved to Chicago from New Youk back in the 20's(and brought their machine guns!) Chicago is KNOWN for its pizza places and "Home Run In" has by farr the best pizza in the country. New York City is only known for its "Big Apples" and come to think of it I've never seen any when I was there. Connies Pizza in Chicago comes in a close second and fortunately we have a franchise hrere in SLC.

Joe,
Pizza Hut In Jackson, WY is THE best pizza hut in the world!

Yummmmmmie
 

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Posted by Tim Reed (Member # 137) on 04-14-2005, 06:13 PM:
 
The best pizza usually has to do with where I am presently domiciled. When I lived in Southbridge, MA (literally, around the corner from American Optical.. yes, that AO), it was Brother's Pizza. Here in Northampton, PA, it's Mario's. They are nearly identical, I couldn't believe it.

Thin crust, plain... EXTRA, DOUBLE, or TRIPLE cheese (whatever I can get, not the 1.5 serving most places pass off as "extra" cheese), and light on the sauce! Nummy!
 

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Posted by Jarryd Beard (Member # 2543) on 04-14-2005, 08:10 PM:
 

quote: Dean Kollet

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Best Pizza Ever
Mineos in Pittsburgh
Mt. Lebanon and Squirrel Hill

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quote: Don Sneed

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Best thin crust is in anywhere in Japan, the states cannot come close to thin crust..

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Don, Then it would appaer that you haven't been to Home Run Inn near Comisky Park in Chicago..... I HATE thick crust pizza. The main reason for pizza is for the excellent toppings and triple cheese... not the bottom that holds it together....... although that bottom if done wrong can ruin a good batch of toppings......

Mark
 

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Posted by Scott D. Neff (Member # 185) on 04-16-2005, 11:25 PM:
 
People think I'm crazy... but I'm all about the thick crust Round Table pizza, with pepperoni, onion, bell pepper and bacon. Omigod... pizza with BACON on it is the best thing ever.
 

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Posted by Brad Miller (Member # 2) on 04-16-2005, 11:32 PM:
 
Mmmmmmmmmmmmmmmmm, bacon.
 

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Posted by John Walsh (Member # 168) on 04-17-2005, 08:40 AM:
 
Just talking about bacon on pizza makes me want some.... I like that TV commercial with the dog that says "bacon .. Bacon .. BACON"

In New York city during the 1980's, you couldn't go 10 blocks without passing a pizza place with "Ray" in the name. There was Ray's Pizza, Famous Ray's Pizza, Original Ray's, Ray's Famous Original Pizza, etc. I used to go to a 'Ray's' on the corner of 15th St. which I was told was the real original, but who knows? Maybe Bob Marr remembers? Anyway, there finally was a lawsuit and many of the 'Ray's' had to change their name.

The best pizza I ever had was in Woodbridge, New Jersey. The taste may have been enhanced with toxic waste from the refinary nearby, but it was good!
 

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Posted by Mark Gulbrandsen (Member # 72) on 04-17-2005, 09:48 AM:
 

quote: Brad Miller

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Mmmmmmmmmmmmmmmmm, bacon.

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Me too! Don't tell Gord but Canadian Bacon is even better on a pizza... its not as greasy as regular bacon! But regular bacon is also good in a pinch. Some sort of bacon is a must on any pizza.....
 

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Posted by John Walsh (Member # 168) on 04-17-2005, 12:11 PM:
 
Although, for me, a good second choice is ham and pineapple on a pizza.
 

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Posted by Jon Miller (Member # 163) on 04-17-2005, 01:04 PM:
 
I second the ham and pineapple pizza, John, but with some onions for added flavor.

The "Ray" pizzeria craze in New York reminds me of the "-Berto's" taco shop craze down here in the late 1980s-early 1990s, all started by the small Roberto's chain, which served greasy but very good tacos and built something of a cult following. Before long, there was Albertos, Adalbertos, Juanbertos, and many more 'bertos. The fickle nature of the restaurant business, not legal action, have since put some of these "fakebertos" out of business.
 

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Posted by John Pytlak (Member # 331) on 04-17-2005, 01:46 PM:
 
My younger daughter spent several years in Italy, and says there is no better pizza in the world than one from Antica Pizzeria Port'Alba in Naples Italy. It opened in 1830 and is still in business today at Via Port'Alba 18 in Naples.

Pizzerias in Naples almost all use a large brick oven, a marble counter where the crust was prepared, and a shelf lined with ingredients. Contemporary Neapolitan pizzerias are prepared in the same way they were a century ago. The brick ovens make the pizzerias uncomfortably hot in every season except winter, but the unique flavor of these brick-oven pizzas is unmatched. Pizzaioli (makers of pizza) often assemble the entire pizza on a marble counter as the customer watches.
 

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Posted by Michael Coate (Member # 757) on 04-17-2005, 02:57 PM:
 
Of the chains I prefer Round Table Pizza. When I was in college (Long Beach State) I often went to a place close to the campus called Ave #3.

What toppings do I like? I prefer any kind of meat; I'm picky about veggies. Basically, if it grew in the ground I don't want it. If it started out on four legs, put it on the pizza!
 

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Posted by Phil Hill (Member # 371) on 04-17-2005, 10:07 PM:
 
Regular bacon...yummy!

I agree with John about the "bacon" commercial. I think that commercial was aimed at humans and not dogs! YUM!

But, a ham and pineapple pizza... yous really need to recalibrate your taste buds! Tried it... Barf city!

This is all making me hungry... I think I'll order some sushi...I hope it's cooked right..
 

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Posted by Mark Gulbrandsen (Member # 72) on 04-17-2005, 10:26 PM:
 

quote: John Pytlak

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My younger daughter spent several years in Italy, and says there is no better pizza in the world than one from Antica Pizzeria Port'Alba in Naples Italy. It opened in 1830 and is still in business today at Via Port'Alba 18 in Naples.

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Ok guys and gals, now we know where the summer F-T gathering is going to be.... Hey Antonio.......

Mark
 

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Posted by Kurt Zupin (Member # 2751) on 04-17-2005, 10:40 PM:
 
The Best place to get a slice of pizza is Pinnacle Peak Pizza on the corner of East Pinnacle Peak Rd. and N. Scottsdale Rd on the outskirts of Scottsdale, AZ on your way to Care Free.

As for here in Northern Michigan, probably a local party store pizza place called G&D Pizza.

As for toppings pepperoni and Bacon all the way the only way to go.
 

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Posted by Mark Lensenmayer (Member # 134) on 04-18-2005, 10:49 AM:
 
Ohio is reputed to have more pizza places than any other state. The type of pizza is different around the state. Central Ohio pizza, noted recently on the Pizza Bakeoff of the Food Channel, is primarily New York style, but substituting provolone cheese for mozzarella. This gives a slightly more richer and smokey taste.

Pizza came here around 1950, and each part of town has its favorites. Most offer a thin, crispy crust.

Here I would recommend 2 excellent pizzas: Tommy's Pepperoni with Extra Sauce and Massey's Pepperoni. Massey's is noted for having over 150 pieces of pepperoni on a 14" pizza. This is the small, rich flavored pepperoni instead of the larger type.

Pizza here is also traditionally cut into squares instead of pie-shaped pieces.

On another pizza topic, has anyone been to CiCi's Pizza? This is a pizza "feast" with at least 12 kinds of pizza available on a buffet line. Pasta and salad is also available. The pizza is OK, and they will very gladly make any combination you might want from available ingredients. They will even make you just one slice if you like.

Best part is the cost: $3.99. Drinks are $1.29, making it a full meal for just over $5.00.
 

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Posted by Mike Heenan (Member # 392) on 04-18-2005, 12:06 PM:
 
When I was in Rome I had alot of good pizza, IF the places used an oven to reheat it. Some places had microwaves, and in Florence almost every place there had a microwave to reheat so I passed on most places we saw.
 

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Posted by Mark Gulbrandsen (Member # 72) on 04-18-2005, 08:12 PM:
 
Mike,

I can't believe it... you and I finally agree on something....... Microwaves ruin good pizza....... I just can't believe it....... I'll run and tell everyone!

Mark
 

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Posted by Phil Hill (Member # 371) on 04-18-2005, 08:24 PM:
 
JFC! Mark, Mike, and myself **FINALLY** all agree on something! The re-heat. Bring out the !
 

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Posted by Paul Mayer (Member # 355) on 04-19-2005, 01:34 AM:
 
Cold pizza for breakfast... Yum!
 

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Posted by Jeremy Jorgenson (Member # 2989) on 04-25-2005, 04:01 AM:
 
for frozen pizzas made at home, I'll go with DiGiorno. For the fast food delivery, I used to work for Papa Johns, so I'm sort of burnt out on those... so I guess Dominos, Little Caesars is good too, most people seem to not agree with me on that though. for the actual sit down & wait for it to be made, I say definitely Chicago over NYC style... I do like Geno's East & Lou Malnatis, but the lesser known Pequod's Pizza is really good too.

Ground beef & black olives for me... but I'm pretty easy going, I mean, it IS pizza :]
 

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Posted by Josh Jones (Member # 447) on 04-25-2005, 05:15 PM:
 
The best local place up here is Sammy's pizza on the corner of 3rd Ave and Broadway, convieniently kitty corner from the theatre. Me and the crew have been over there on Friday's just after the start of the 7:00 show for over two years now. Good Stuff!!

My personal favorite is the Hawaiian Delight, which is canadian bacon and pineapple.

Duane's Pizza is another place up here thats pretty good. They have two locations, Highway 10 in Moorhead, and South University, Fargo. They are not my favorite (don't take plastic)But are a close second to anything else.

Josh
 

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Posted by Martin Brooks (Member # 1269) on 05-01-2005, 11:00 PM:
 
Pizza Hut?? Pizza Hut??? You’ve got to be kidding. That’s canned sauce and cheese that is composed of fat and water.

New York City does have the best pizza (outside of Italy). The reason for that is the same reason that you can’t get a good bagel outside of NYC – it’s the water. The water in NYC is quite soft and this has a positive effect on the dough.

I’ll admit that there are fewer and fewer places in NYC that make good pizza. It used to be that every neighborhood shop had their own recipe for dough, made their own sauce and bought the cheese from different vendors. Today, it’s mostly all the same and pretty crappy, but there are a few standouts.

As someone else mentioned, John’s Pizza is quite good, but my preference is the branch on Bleecker Street. They serve something like 80 different combinations of pizza. A scene from Woody Allen’s Manhattan was filmed there.

Totonno’s, in Coney Island, always makes a killer brick oven pizza with fresh mozzarella. But call before going out there because they only stay open a few days a week. And Lombardi’s on Spring Street is also quite good. No slices at any of those places – only pies are sold. There’s also a place on Cross Bay Blvd not far from JFK Airport that makes a pretty good traditional pizza (and sells slices) but always wait for a fresh pie out of the oven.
 

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Posted by Phil Hill (Member # 371) on 05-01-2005, 11:05 PM:
 

quote: Josh Jones

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My personal favorite is the Hawaiian Delight, which is canadian bacon and pineapple.

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Posted by Ian Price (Member # 14) on 05-02-2005, 05:13 PM:
 
American Dream Pizza Corvallis Oregon

Check out their options.

Extra Mozzarella Pepperoni Basil Pesto Fresh Mushroom
Feta Ground Beef Fresh Garlic Red Onion
Smoked Gouda Lemon -Herb Chicken Fresh Jalapeño Artichoke Heart
Asiago Anchovy Zucchini Fresh Tomato
Cheddar American Bacon Pepperoncini Black Olive
Soy Cheese (lactose free) Italian Sausage Broccoli Fresh Basil
Gorgonzola Canadian Bacon Kalamata Olive Pineapple
Jamaican Jerk Chicken Green Pepper Roasted Red Pepper
Smoked Salmon Green Olive Sun Dried Tomato
Fresh Spinach Fresh Arugula
Tomato Salsa Cilantro
Black Beans Roasted Eggplant
Roasted Garlic

I had a mini pizza on Whole Wheat Crust with Herb Flavored Oil, Red Onion, Sun Dried Tomato and Clamata Olives. That's a pizza without Sauce or Cheese.
 

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Posted by Jared Foley (Member # 3004) on 05-04-2005, 03:22 AM:
 
Well I happen to work for Pizza Hut now, so I'm a little biased. I loved it before I started working for them, however. And I'll have you know, Mr. Brooks, that it is NOT canned sauce!... it comes out of a bag... from a box... and it's mixed with tap water .
Anyway, I wasn't surprised to see no one saying they love St. Louis style pizza - we're pretty much on our own when it comes to it. Most outsiders call it "puke on a cardboard cracker". For those not in-the-know, it's thin crust and generally cut into squares which makes for interesting outter "slices". Staying true to my St. Louis roots, I have to say I love IMO's pizza (and come to think of it, I even worked there for a month or so). Bacon and Italian Sausage for me.
 

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Posted by Jeffry L. Johnson (Member # 453) on 05-05-2005, 03:27 PM:
 
Some recent Food Network shows have featured Beau Jo's Pizza's 12-14 pound Challenge and Chicago Pizza And Oven Grinder Co.'s Pizza Pot Pie.

quote:

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Earn a spot in Colorado Mountain Legend by attempting "The Challenge", a 12 - 14 pound Sicilian monster for two hearty eaters. Few have met the Challenge and won, but those who do, receive one hundred dollars and free T-shirts.

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quote:

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Conceived by the owner in his Chicago Law Office while Dreaming of "il gran giorno" when he would open his restaurant, the Pizza Pot Pie has become a favorite of world-wide pizza connoisseurs who have graced the Chicago Pizza and Oven Grinder Company since its inception in 1972.

The Pizza Pot Pie is an individual serving, "made from scratch" with triple-raised Sicilian bread-type dough; a homemade sauce consisting of olive oil, fresh garlic, onions, green peppers, whole plum tomatoes and a special blend of cheeses; sausage made from prime Boston butts; and doorknob-size, whole, fresh mushrooms. (Vegetarian pizza pot pie may be special ordered.)

We have our famous Pizza Pot Pies available frozen to take home.

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quote: Mark Gulbrandsen

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Microwaves ruin good pizza

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