Word: crusts
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...basically over the hump, meaning we're one step closer to the big day, Super Bowl Sunday. And thanks to the Upper Crust Pizzeria, it's going to be a little bit sweeter...
...Upper Crust is giving away free whoopie pies if you order a combination of three pies or calzones. These aren't just regular whoopie pies that we get during brain break in the dining halls, though. They're big—five pounds...
...final word in pizza purity. But even in less food-obsessed American cities, various brick-oven restaurants compete for the approval of a fickle, pizza-geek public that looks closely at everything from the sourcing of the fior de latte to the presence of "tip sag" issues with the crust. A recent post at Slice, the king of pizza blogs, states, "The crust at Patsy's is so thin that light passes through it. It is soft, the cornicione has an airy inner core. But it was not blistered in the least on my most recent visit.") Even frozen pizza...
...Taco Bell after you've had the real thing in East L.A., even brief exposure to good pizza ruins you for the likes of Domino's or Pizza Hut. There's a night-and-day technical difference between the crisp but pliable, barely yielding quality of fresh pizza crust, especially with the telltale little scorch marks that come from passing through a real oven, and the Wonder-bread-like dough of its assembly-line rivals. As someone who grew up in Atlantic City, N.J., no pizza mecca, I still love the traditional "low-moisture" (i.e., greasy) mozzarella we all remember...
...salt and good canned tomatoes, and Grande mozzarella from Wisconsin. Put those four things together, and you have the makings of a pizza that will please anyone. Domino's still doesn't get that - their new pie is a Franken-pizza of different cheeses, garlic-, salt- and butter-drenched crust and pepper-spiked sauce. But the fact that they bothered to make it at all shows that, in pizza as in politics, Americans have a persistent urge for progress, even of the crudest kind...