Can't believe nobody's said Chuck E. Cheese's.
Can't believe nobody's said Chuck E. Cheese's.
Who controls John Gill?
You can lead a horticulture,
but you can't make her think.
Pretty much the one in front of me. I miss LaPalomas because that's where we got pizzas when I was a kid. Still there in Alden. I had some good ones in Catania but it's a tad bit too far to go on a Friday night. I usually make my own. Maybe I need to get out more.
Don't worry Ma'am....
I'm only here for the Bass.
I am biased to which shops use our cheese, so in fairness, I won't name any. I will say that the ones that use our cheese are all independents. I grew up in the SW suburbs of Chicago. Left for FL in 1986. I used to think that Chicago pies, flat or stuffed, were the best. I have to say that I enjoy a great NY style pie now. Keep it simple, no pineapple, buffalo or BBQ sauce. Definitely fresh pack California tomatoes, and a crust made with quality Hi-Gluten flour. For toppings I like all the meat groups (excepting the ham/ Canadian bacon stuff), most veggies. Cheeses, a great quality whole milk Mozzarella, or Mozz/ Prov, or Mozz/ Asiago blend, as well Ricotta for a white pie.
Great pie combinations:
Fresh sliced ripe tomatoes, no sauce, very thinly sliced onions, garlic, and wm mozz.
Ricotta, spinach, garlic, crushed red pepper, Mozz/ Asiago blend.
Sausage, mushrooms, Broccli Rabe, Mozz/ Prov.
Go into some of the better pizzerias in Orlando, Tampa, New York, or NJ, and they will have the pies lined up, just begging for you to take a slice or two and a beer or Coke to your table.
I hear there is a great new chain replacing Papa Johns.. Called PizzaGate. har