I had no idea there was such a thing!
Gooey cheese....
Mmmmmmmmmmmmm!!!
I gotcha' gooey cheese fix right HERE
Pizza...
- Thread starter s&wchad
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I gotcha' gooey cheese fix right HERE
Growing up in WNY every neighborhood had at least a couple pizzerias. Couldn’t order a pie without wings. After all this is the birthplace of the wing (Anchor Bar). Those neighborhood joints were the best. Take out only. And they all had a video game in the corner in case you arrived before the pie was done. Wood fired pizza has become incredibly popular now. But our illustrious Governor wants to ban the ovens……… you can’t make this stuff up.
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You can make a far better pizza at home than you can buy and it's not difficult. Pizza shop pizzas are heavily laden with salt and some are really greasy despite the good flavor.
To save time and mess, I make enough dough for four or five 16" pizzas and break it down into globs of dough, each one big enough for one pizza. I freeze them individually in zip loc bags. They keep well for at least a couple of months.
Same for the sauce. Make your favorite sauce and freeze in small plastic freezer containers, just enough in each container for one pizza or for a couple of servings of spaghetti.
I've found my regular oven works fine for pizza as long as I crank it up to 425 degrees, but I think oven temperatures vary somewhat.
To save time and mess, I make enough dough for four or five 16" pizzas and break it down into globs of dough, each one big enough for one pizza. I freeze them individually in zip loc bags. They keep well for at least a couple of months.
Same for the sauce. Make your favorite sauce and freeze in small plastic freezer containers, just enough in each container for one pizza or for a couple of servings of spaghetti.
I've found my regular oven works fine for pizza as long as I crank it up to 425 degrees, but I think oven temperatures vary somewhat.
One of the few advantages of living near/working in Scranton PA is the plethora of pizza places with different styles and specialities.
(Most of) them would be ashamed of serving a pizza like the OP got and charging that much for it.
I award them no points, and may God have mercy on their souls.
(Most of) them would be ashamed of serving a pizza like the OP got and charging that much for it.
I award them no points, and may God have mercy on their souls.
I have been making pizza at home for years
Use 00 or 000 flour make it a day or two before you want the pie (makes a real difference in the crust)
Us a pizza stone in the oven set to 525 degrees. No quite as a real pizza oven but almost.
We like lots of toppings but no pepperoni, Italian sausage, peppers, mushrooms etc etc.
Guess I need to take some pictures
Use 00 or 000 flour make it a day or two before you want the pie (makes a real difference in the crust)
Us a pizza stone in the oven set to 525 degrees. No quite as a real pizza oven but almost.
We like lots of toppings but no pepperoni, Italian sausage, peppers, mushrooms etc etc.
Guess I need to take some pictures
SnidelyWhiplash
Member
I went to University of MD in College Park (early 1970s)...just down the road from Ledo's. They had awesome pizzas then. You open the box and the top of the pizza had grease just sitting on top of the pizza...it was great. It simply begged for beer to wash it down.
That original Ledo's is no longer there...they moved it into College Park from what I understand. The last time I ate at the original location it was pretty bad...terrible service and the food was mediocre at best.
Ledo's has franchised locations all over the region but the quality varies a lot. They're not what they used to be.
Frank Pepe's now has a location in the old Montgomery Mall (don't know what it's named now). If you want the best pizza...try there.
SnidelyWhiplash
Member
I went to University of MD in College Park (early 1970s)...just down the road from Ledo's. They had awesome pizzas then. You open the box and the top of the pizza had grease just sitting on top of the pizza...it was great. It simply begged for beer to wash it down.
I remember on football Sundays...everyone ordered pizza carry-out from Ledo's to be picked up at half-time...you had to order it several hours ahead they were so busy.
That original Ledo's is no longer there...they moved it into College Park from what I understand. The last time I ate at the original location it was pretty bad...terrible service and the food was mediocre at best.
Ledo's has franchised locations all over the region but the quality varies a lot. They're not what they used to be.
Frank Pepe's now has a location in the old Montgomery Mall (don't know what it's named now). If you want the best pizza...try there.
65 locations in the Tri-State that have become fixtures. Everyone knows the number (347-1111). By far our favorite pizzeria.
Buddy LaRosa.
Buddy LaRosa.
DWalt
Member
Anyone else remember the Chef Boy-ar-Dee pizza kits from the mid-1950s? Where I lived, hardly anyone knew what pizza was, let alone had consumed any, and probably their first pizza experience was from the Chef. I think such kits are still available.
The kit was a package of dough mix, sort of like Bisquik, a can of pizza sauce, and an envelope of dried powdered cheese in a flimsy cardboard box. No toppings of any kind. That was my introduction to the world of pizza.
I had a high school history teacher who was an Italian, transplanted from Boston to the hills of Southern Ohio, named Pasquale Darone. Looked a lot like Tony Soprano. He opened the first pizza parlor in town. Take-out only, no room for any tables and chairs. He made big rectangular pizzas, cut into about 6” square slices. Your choice was cheese only or pepperoni and cheese. Pretty good as I remember. I think it was 15 cents per slice.
The kit was a package of dough mix, sort of like Bisquik, a can of pizza sauce, and an envelope of dried powdered cheese in a flimsy cardboard box. No toppings of any kind. That was my introduction to the world of pizza.
I had a high school history teacher who was an Italian, transplanted from Boston to the hills of Southern Ohio, named Pasquale Darone. Looked a lot like Tony Soprano. He opened the first pizza parlor in town. Take-out only, no room for any tables and chairs. He made big rectangular pizzas, cut into about 6” square slices. Your choice was cheese only or pepperoni and cheese. Pretty good as I remember. I think it was 15 cents per slice.
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Funflyer
Member
I don't date back quite that far but do remember making pizza from those box kits. If I recall, they weren't too bad if you tossed all the ingredients in the garbage then spread ketchup on the cardboard box and ate that.
ACORN
Member
Off topic.
I ordered from a small shop and arrived a little early.
I entered the shop just as the owner was taking my pie out of the oven.
This guy was huge. Not fat, but huge!
He has the box open on the table, takes the paddle and pizza and snaps it forward and stops suddenly to slide the pizza into the box.
Theoretically.
First time, nothing.
Second time a partial success.
Third time just a little harder, and the toppings slid into the box, leaving the naked crust on the paddle.
The guy freaks out. Picks up the box crumbles it up. Throws the box with me ruined pizza on the table, grabs it and throws it again. Finally crumbles it and throws it in a big garbage can.
He turned to me completely calm and says, “Your pizza will be just a few more minutes”.
Cracked me up.
We now return to your normally scheduled programming.
I ordered from a small shop and arrived a little early.
I entered the shop just as the owner was taking my pie out of the oven.
This guy was huge. Not fat, but huge!
He has the box open on the table, takes the paddle and pizza and snaps it forward and stops suddenly to slide the pizza into the box.
Theoretically.
First time, nothing.
Second time a partial success.
Third time just a little harder, and the toppings slid into the box, leaving the naked crust on the paddle.
The guy freaks out. Picks up the box crumbles it up. Throws the box with me ruined pizza on the table, grabs it and throws it again. Finally crumbles it and throws it in a big garbage can.
He turned to me completely calm and says, “Your pizza will be just a few more minutes”.
Cracked me up.
We now return to your normally scheduled programming.
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OP
I remember first having them in the 60's. Our mom doctored them with lots of toppings. I also remember having La Choy Chow Mein kits and BK Whoppers (not at the same sitting). Those all seemed pretty exciting back then!
You made me feel really old... Gotta go lay down.
My dad had a thing for those. I think it was because he felt like he made a pizza.
Well for sure, yours looks better, and the one you bought. That is nasty. I never buy a cheese pizza. First off it is not authentic, and it sweats grease onto the pie. Next, it clogs your arteries.
Having been fortunate enough to have an Italian immigrant Grandmother, I ate real pizza for decades.
I have a small pizza joint in town owned by immigrants. I go there to get my pizza. No cheese, add selected toppings, drizzle with olive oil then baked. When it comes out it gets fresh grated peccarino Romano from a 25 pound imported wheel.
The owner always comes out of the kitchen and waves to me
Having been fortunate enough to have an Italian immigrant Grandmother, I ate real pizza for decades.
I have a small pizza joint in town owned by immigrants. I go there to get my pizza. No cheese, add selected toppings, drizzle with olive oil then baked. When it comes out it gets fresh grated peccarino Romano from a 25 pound imported wheel.
The owner always comes out of the kitchen and waves to me
kev74
Member
I live about an hour or so north of NYC. We're spoiled with tons of good pizza places. I tried a new place today and it was just ok - it was the first time that happened in several years.
Mom kept the La Choy Chow Mein kits around as quick "on the run meals".
It took four of them. One each for dad, my brother and me and one for my mom and sister to share.
It took four of them. One each for dad, my brother and me and one for my mom and sister to share.
ACORN
Member
The sauce in Chef Boy-ar-Dee pizza kits is very tasty.
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The Chef-Boy-Ar-Dee packs required about the same amount of effort as making a pizza from scratch and from scratch is better.
