Posted on 05/20/2022 3:37:55 PM PDT by nickcarraway
Best pizza I ever had was in NYC. BY the slice. Swear on the Bible. 1980 or so.
Also had my first chipwich. Damnittohell.
Delivered Domino’s in college in a Domino’s AMC Gremlin. Worst car and pizza ever.
It was like a buck a slice back then.
I delivered pizza for a pizzeria in a Chicago suburb during summer break from college in 1960. All mafia made ingredients. Got a free one whenever I wanted. Best I ever had.
I can eat it and have done Ok with it.
But there was a comedian:
“Did you hear? Domino’s can fax you a pizza now. And it still tastes like cardboard! How DO they do it!!!???”
Well, I am a Detroiter, and grew up with Dominos as one of many choices. It’s tasty and convenient. Some folks in the area used to call it
“Catholic Pizza”, because the original owner, Tom Monaghan often donated to local Catholic schools and was against abortion.
Other wise, I think the writer could have used a good editor. In his second paragraph, he describes when someone made pizza, saying the dough was “LATHERED in garlic oil”.
The term he probably meant was SLATHERED.
There is a place in Deep Ellum that sells NY style for 6 bucks a slice. Does not taste the same at all.
Ditto NYC, but in the late 50s & early 60s - 84th St something like that, where it seemed like every other shop was either a pizza place or a pastrami sandwich shop.
When one's fellow employees, including management, are bigger idiots than the customers, it's time to move on.
Maybe they put soap in the garlic oil?
I delivered pizza in college in the owner’s Chevy Vega. It was a good pizza and rattle trap POS car.
Currently my go-to is Blaze pizza and I get to pick what I want on it. Best solution.
I don’t like Dominos very much. My folks like it though, and order delivery probably once a week. If they’re happy, I’m happy.
Heck yea. Though I’m more of a Sally’s kind of gal.
My ex-husband’s family also had a pizza place on Wooster street years ago. Maiorino’s
In my 52 years in USA as an adult, and after living in 5 states and traveling through all 49 except Hawaii, the best pizza I ever had was at Uno’s in Chicago downtown area back in 1960’s and through early 1980’s.
What was so good about it? It was served in a thick cast iron skillet in which the pizza was baked. It was thicker crust but not full of soggy tomato paste which is hallmark of deep dish pizza’s. The crust was never soggy or dry. Uno’s used imported Italian sausage and very good quality Mozzarella cheese and sun dried tomatoes, not tomato paste. Coriander seeds were visible the garlic flavor filled the nostrils.
This restaurant was very popular, and on weekend evenings, there were 100+ people waiting to get a table, all crammed inside the waiting room. Thank God covid was unheard of.
And BTW, I’ve always been disappointed in pizza around NYC. Who wants to eat a stale pizza, which seems to be the norm?
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