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View Poll Results: Outside of toppings, what makes a pizza good? | |||
Sauce | 25 | 29.07% | |
Cheese | 10 | 11.63% | |
Crust | 48 | 55.81% | |
Trout | 3 | 3.49% | |
Voters: 86. You may not vote on this poll |
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05-20-2013, 06:56 PM | #51 | ||
Coordinator
Join Date: Jun 2002
Location: The scorched Desert
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I have found one place here in Phoenix that came close to New York and that's a place called brothers in Avondale. Unfortunately I only got that feeling once and they have never duplicated it.
I think we have to figure the help into the equation a bit. Those families that pass everything down from generation to generation and do all the key prep themselves are usually always a cut above. |
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05-20-2013, 06:59 PM | #52 |
Death Herald
Join Date: Nov 2000
Location: Le stelle la notte sono grandi e luminose nel cuore profondo del Texas
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There's a chain called Grimaldi's that is based on the famous NY pizzeria of the same name. They use coal fired ovens to get the temps really high for quick cooking. I had a couple of their pizzas in San Antonio, and they were pretty damn good.
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Thinkin' of a master plan 'Cuz ain't nuthin' but sweat inside my hand So I dig into my pocket, all my money is spent So I dig deeper but still comin' up with lint Last edited by cartman : 05-20-2013 at 07:00 PM. |
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