Posted on 04/30/2020 10:35:38 PM PDT by nickcarraway
He’s got Luzzo’s Brooklyn and Levante in Queens.
I like Luzzo’s a lot.
The food prices are good but wine is only good when it’s free :)
When I go there for free I get wine and appetizers along with dinner.
When I pay, I get pizza and soda :)
:)
Well, wine and sodas are out for me, but if the pizza is good enough Sanpellegrino will do.
Pizza Hut’s large pepperoni has 51 grams of carbohydrates per slice. I will usually eat 3 slices for a total carbohydrates of 153 grams. My nutritionist told me I should have a total of 30 grams of carbohydrates per meal.
Friends ‘till the end then.
I don’t eat pizza at all. I avoid it like the... Er, pizza.
Pizza is like sex, even when it is bad it’s still good.
Give me liberty or give me pizza pie - Shaggy.
To me, there is nothing like a Chicago style pizza.
One exception is an aunt who made a first-rate homemade.
From a few years ago when I visited last on a road trip.
https://www.shutterstock.com/video/clip-4389302-slice-pizza-taken-away-put-back-twice
I’m 67 and still love pizza - gotta ration myself to keep the weight under control though...today is gonna be my first pizza day in a month...has all 4 food groups in one tasty (if the sauce is right) pie...
Unless you are diabetic, or pre-diabetic.
That actually sounds pretty good
There was none of present-day Italian pizza until 1492.
The neighborhood kids can smell hot pizza pockets from 500 yards and come running. If you actually cook a pizza in the oven they come from 700 yards. No kidding, it’s amazing! (well I’m kidding about 500/770 yards but for the next three houses in any direction it’s true.)
i love pizza and could have it every day for lunch.
However- i buy kinda crappy frozen pizzas as they have less “good stuff” (cheese pepperoni, grease) than the others.
I splurge on a real pizza maybe every other month.
Pizza (Italian: [ˈpittsa], Neapolitan: [ˈpittsə]) is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven.[1] A small pizza is sometimes called a pizzetta.
In Italy, pizza served in formal settings, such as at a restaurant, is presented unsliced and eaten with the use of a knife and fork.[2][3] In casual settings, however, it is cut into wedges to be eaten while held in the hand.
The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania.[4] Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries.[5] It has become one of the most popular foods in the world and a common fast food item in Europe and North America, available at pizzerias (restaurants specializing in pizza), restaurants offering Mediterranean cuisine, and via pizza delivery.[5][6] Many companies sell ready-baked frozen pizzas to be reheated in an ordinary home oven.
The Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza.[7] In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish,[8][9] and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage.
Any hot bread with garlicky sauce and melted cheese is going to be reasonably edible but pizza from most pizza parlors has been dumbed down to maintain profits. The flour is cheaper. The cheese is cheaper. Most no longer use sourdough or semolina. The oven temps are way down. I’d kill for a slice from any damn pizza place circa 1965. These days the sauce is the only thing that hasn’t changed. There are a few places here in NY that still do it the old way but you gotta search them out and pay.
Preferably the 'Old Forge Style'. After living down South, I spent quite a bit of time to to put together a recipe on par with the pizza from Old Forge. From the crust consistency, to the sauce to the cheese blend. Let's of trials and tastings.
Yes.
Get some fire bricks from Lowe’s, I learned how to
make it great
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