Pizza time everything pizza

hahaha cany your
so right ;)**,,,,,[COLOR=rgb(26, 188, 156)]><)))):>

Woodlawn and Lake would be Caligiuri's Patio Pizza ....... Nicky's is the clam shack on 25a.

They say pizza is like sex.

When it's good, it's very good.

When it's bad, it's still pretty good.

I could of sworn there was a nickys over there it was new a few yrs had a garlic coating on their crust Maybe it was the clam shack

crabby ^^^:cool:^^^**,,,,[COLOR=rgb(26, 188, 156)]><))):>

When it's good, it's very good.

When it's bad, it's still pretty good.

Sadly, the last pie we had from the place around the corner was marginal at best and we ended up tossing the left over slices ......

Place by the bagel place and that bar club place??

Bagel place is long gone. Rockwell's is the Sports bar there.

Nicky's (now a clam shack) used to have pizza - I recall picking up a slice or two in the distant past..................

Ahh thats it Guess its been a while since I been in that set of buildings but I did do a drive by on one of the blocks over there a few weeks ago

Sono Affamato

:LOL::LOL::LOL::LOL::LOL::LOL:
John Pinette....................................

I thought that was you turning around in my driveway ................

:cool:

We are waiting patiently for our pizza store dinner ..we got a few dishes and some brocolirab......

I just use a metal pizza baking pan. I tried a stone once (brother in law gave it to me) - I didn't notice any appreciable difference from the metal pizza baking pan. Actually on the second try the whole pie stuck to the stone & I had to scrape it off. Tossed the stone out.

[Like This?]('https://www.amazon.com/American-Metalcraft-HACTP16-Thickness-Aluminium/dp/B004LYTYG2/ref=sr_1_13?ie=UTF8&qid=1546575069&sr=8-13&keywords=pizza+pan+16')

Mannio’s is good ?? they catered a Halloween party and everyone liked it

I only use my stone on the BBQ.
I don’t remember what brand it is

yeah - but mine has "holes" in it - allows the heat to penetrate the pan in addition to the pan heating up - like below only smaller holes - I figured if metal was good for the local pizzeria - it was good for me

Do you make the pie on the pan and then put it in the oven, or do you have the pan in the oven and slide the pie onto it?

I put the pan in the oven while it's preheating (to 450) - I prepare the dough while the preheating is taking place. Once the oven hits its temperature setting I remove the pan - slight amount of sprayed olive oil onto the pan (don't know if it's necessary - started doing it after the last use of the stone & having the pie stick to it) - lay the "rolled out dough" (I don't actually use a roller on it) on the pan - put the sauce on & if using fresh garlic - add that as well. Dough & pan go back into the oven. I set a timer for 10 minutes & then check the crust to see how it's developing.

Leave it alone for about 5 minutes more - then remove & add whatever topping I'm going to use (if sausage - I crumble & brown that before adding) - then back in the oven for another 3 to 5 (times are approximate/guidelines - I keep checking the crust to make sure it still needs baking) - when the crust looks about done - pull it out - add the cheese - a little more topping - some dried oregano - place it back in the oven - turn the oven off & wait for the cheese to melt.

And that's about it.