[ChicagoNative]

Btw, the best pizza we’ve had in FL has been from Guido’s in Brooksville, and Paul’s in St. Pete and Clearwater. Both perfected their craft in.....Chicago.

Both are long drives. Anyone got any secret thin crust gems to share?!

[donfey]

Originally Posted by Choro&Swing

So, this started out as an ad from Flipper’s Pizzaria. Anyone tried it? How is it?

Sounds fishy! (“Flipper” was the first television program I saw in color, back around Thanksgiving 1964.)

We like Flippers, for that style pizza. There is NO "one size fits all" when talking about food - or anything else for that matter. You gotta try it yourself.

[retiredguy123]

Originally Posted by Choro&Swing

So, this started out as an ad from Flipper’s Pizzaria. Anyone tried it? How is it?

Sounds fishy! (“Flipper” was the first television program I saw in color, back around Thanksgiving 1964.)

Flippers pizza is good. Especially the thin crust with anchovies.

[Barborv]

Being a Brooklyn gal, there's nothing like pizza from 18th Ave and 86st street in Bensonhurst. Also Spumoni Gardens. I have tried the pizza and calzone at Bravo Pizzeria in LSL and it was pretty darn good. I have even eaten pizza in Italy , and very different from what I'm used to.

[OrangeBlossomBaby]

Originally Posted by Barborv

Being a Brooklyn gal, there's nothing like pizza from 18th Ave and 86st street in Bensonhurst. Also Spumoni Gardens. I have tried the pizza and calzone at Bravo Pizzeria in LSL and it was pretty darn good. I have even eaten pizza in Italy , and very different from what I'm used to.

There's a place on West End Ave near 58th street in Manhattan that I really loved. I usually parked my car at the lot behind ABC studios and walk toward the Met, then take a right, and the pizzeria was a block or two away from that corner. Excellent slices, always crispy, thin, with the burnt bubbles on the crust, cheese oozed and the oil dripped down your wrist. Just like it's SUPPOSED to do!

[Two Bills]

Pizza Hut is great!

[Stu from NYC]

Originally Posted by Two Bills

Pizza Hut is great!

I would agree if I was walking down the street and it started pouring and had no umbrella. Would be a great place to stand out of the rain.

Pizza not so much.

[Two Bills]

Originally Posted by Stu from NYC

I would agree if I was walking down the street and it started pouring and had no umbrella. Would be a great place to stand out of the rain.

Pizza not so much.

I like Dennys as well.

[Stu from NYC]

Originally Posted by Two Bills

I like Dennys as well.

Always wonder how Dennys even survives especially after looking at their buffet

[Two Bills]

Buffet?
Never seen a buffet at TV Dennys!

[Stu from NYC]

Originally Posted by Two Bills

Buffet?
Never seen a buffet at TV Dennys!

Further north

[coffeebean]

Originally Posted by Two Bills

Judging by some of the culinary posts on this board, every day is National Pizza Day, and if not from NY. it's cr4p!

I think we can say crap! LOL

[Aloha1]

You only think you know pizza until you spend time in Italia, specifically the Napoli, Amalfi Coast area.

Start with double zero Italian flour. Roll the dough out to a thin crust. spread a little EVOO (extra virgin olive oil) over the dough then a pinch of sea salt. Ladle a thin layer of fresh tomato sauce made from ripe San Marzano tomatoes. Add a few slices of fresh made Mozzarella and bake in a 700 degree wood fired pizza oven. Then top with fresh Prosciutto and Basil. Mangia!!
The closest I've come in the US to this culinary marvel is Eataly in Chicago which employs professional pizza makers from Italy. But Flippers does a pretty good job.

[Stu from NYC]

Originally Posted by Aloha1

You only think you know pizza until you spend time in Italia, specifically the Napoli, Amalfi Coast area.

Start with double zero Italian flour. Roll the dough out to a thin crust. spread a little EVOO (extra virgin olive oil) over the dough then a pinch of sea salt. Ladle a thin layer of fresh tomato sauce made from ripe San Marzano tomatoes. Add a few slices of fresh made Mozzarella and bake in a 700 degree wood fired pizza oven. Then top with fresh Prosciutto and Basil. Mangia!!
The closest I've come in the US to this culinary marvel is Eataly in Chicago which employs professional pizza makers from Italy. But Flippers does a pretty good job.

In my not expert opinion, pizza was invented in Italy but perfected in the US.

We think pasta is much better in Italy but pizza not so much. They do not put enough cheese to suit our taste.

[Aloha1]

Originally Posted by Stu from NYC

In my not expert opinion, pizza was invented in Italy but perfected in the US.

We think pasta is much better in Italy but pizza not so much. They do not put enough cheese to suit our taste.

That's the way it's supposed to be. Like pasta dishes, you on't want one item to drown out the rest. Cheese in Italy is a highlight. Here, it's a main ingredient, sort of like "you want pizza crust with your cheese?"