Posted on 07/02/2008 2:04:16 PM PDT by John Jorsett
Well, good luck to him as he gets into the pizza business. That’s capitalism at work. He found a market niche and he will be able to take care of happy customers.
this is a keeper, thanks.
here in DC the pizza selection is abominable, it’s either cardboard and spaghetti sauce from the chains, or the purportedly “excellent” pizza that in fact is overpriced faux-gourmand rabbit food.
an “almost” NYC/NJ pizza? the Italian Store in Arlington VA, and that is it for all of DC Metro. Of course the place is packed at lunch hour and on weekends, 30 or 40 people waiting for their orders.
A chain that could serve a genuine NYC/NJ (or even Boston) pie could do well almost anywhere in America.
As for Pizza Hut, do a Google search on “pizza hut + silicone” and be amazed at what they do to the cheese. DISGUSTING!
No votes for Chicago style?
That doesn’t look like a NY pie.
The secret is in the water. Ditto for rye bread,Italian bread,etc.
I agree. It’s 100% the water.
It’s amazing somebody isn’t bottling NY hard tap water and selling it on the net, to Pizza places round the world.
I searched like you suggested and wow!:
Good morning, boys and girls. Can you say:
Polydimethylsiloxane?
Polydimethylsiloxane is a substance that is manufactured by Dow Chemical and is primarily used in food-manufacturing factories as a de-foaming agent for commercial boilers.
Polydimethylsiloxane is not approved for use as a food additive, yet, Pizza Hut is using this silicone-based chemical as a stabilizer for cheese on its patented pizza products. Some of those pizzas go directly to your child's schools and are served at lunchtime.
In order to preserve their frozen pizzas, Pizza Hut claims that their silicon emulsifier is a necessary preservative and emulsifier.
I like Costco pizza.
Is that wrong?
I worked with a guy from NY and he said the same thing. A bagel shop opened up near our business and he tried it and said, nope, not any good, they need the NY water!
He would have friends/family send him NY bagels because he missed them so.
One of the main reasons I want to visit NY is to EAT pizza, bagels and bread!
I agree, but apparently that's it, I got it from the Slice blog which hosts the guy's "manifesto".
This, on the other hand, is a picture from The Italian Store in DC (actually Arlington VA), which is absolutely the best in the area and is more of a Philly style pie (sorry, best pictures I could find on their site).
Anyway they taste exactly the way they look.
Are all of the chains that bad in comparison to these little pizza shops?
Makes you want to grab the phone RIGHT NOW and order a PH Super Supreme, yes?
Poke around for more info and you'll be left wondering whether Pizza Hut puts "cheese" or some kind of test tube "dairy topping" on its pies.
For example, their "cheese" (ahem) supplier has invented a method of making the "mozarella" with only a few days of aging, rather than a few weeks.
And we haven't yet gotten to the "pork topping" and "beef topping".
Imported ingredients. When the exchange rate was a gazillion lira to the dollar was when there was great NY pizza.
The best pizza I have found in Northern Virginia is “Emilio’s” in Sterling. It is brick oven and the crust is light and flacky the way I like it. They use FRESH mozzerella cheese and not the chewy stuff used by the chains.
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