Pizza Toppings

[Jassman]

here is our loaded 8.5 pounder.. Hand tossed garlic parm. infused crust....making 3 thin crust for the game..

pork/beef/venisen saugage, shrooms and sweet red onion with buffalo mottz.

pesto sauce (green) rosemary chicken, fennel seed homemade sausage, green olives, and feta/buff/white cheddar cheese

alfredo sauce (white) duck that my son just came back with from hunting, orange, and yellow peppers, mild chilis, and my standard 5 cheese blend...

 

[Scarab KV]

Sounds good but you've never tried mine. I make the dough from scratch. My ex's grandmother who still spoke only italian when she died at 103 taught me how to make pizza. I've threatened to open a pizzeria for years because it would blow everything else away.

Yum...what time should I come over Bill?

You'l want Grande for that Pizzaria. I haul it to all the Italian distributors out east. The true Italian shops and restaurants swear by it.

 

[tommymonza]

There is a guy in Bonita Bay here that has a blg shack and we go over to his house every year for a pizza party he throws for a meet the priest of the church deal. Any ways he has a Gazebo underneath his giant screen inclosure with a pizza prep area and wood oven. They crank out 200 pizzas usaually at the parties.And they are gooood.

 

[tommymonza]

Yum...what time should I come over Bill?

You'l want Grande for that Pizzaria. I haul it to all the Italian distributors out east. The true Italian shops and restaurants swear by it.

We use Sorento mozzerala how does the Grande compare to it do you know.?

 

[Scarab KV]

What brand are the crusts. I love making homemade pizza in fact doing one right now but our Publix changed their dough recipe and now it is to much like bread.

I think they're private labeled for Lone Elm. Will have to check when Lori get's back from the neighbor's.

 

[tommymonza]

Thanks,

 

[Scarab KV]

We use Sorento mozzerala how does the Grande compare to it do you know.?

Grande is only sold wholesale through distributors so they can control the standard of quality. Most of the loaf and shread that I haul to distributors is 21 day age. They ship so the cheese hits the distributor at 14-21 days, so that it's at it's peak flavor when arriving to the customer. They also produce a lot of specialty cheeses like Salamini, Gigante, Fior di latte, Provolone, Provonello, aged Parm (stinky Chit) etc

They are about to put out a retail line under their Piacci line.

 

[Scarab KV]

here is our loaded 8.5 pounder.. Hand tossed garlic parm. infused crust....making 3 thin crust for the game..

pork/beef/venisen saugage, shrooms and sweet red onion with buffalo mottz.

pesto sauce (green) rosemary chicken, fennel seed homemade sausage, green olives, and feta/buff/white cheddar cheese

alfredo sauce (white) duck that my son just came back with from hunting, orange, and yellow peppers, mild chilis, and my standard 5 cheese blend...

That's a tastey look'n pie:drool5:

 

[MacGyver]

Sounds good but you've never tried mine. I make the dough from scratch. My ex's grandmother who still spoke only italian when she died at 103 taught me how to make pizza. I've threatened to open a pizzeria for years because it would blow everything else away.

Papa Dolla???

or

Papa Bill :bump:

 

[Buoy]

Ever see a dog that didn't like pizza ?

Pizza bones = crust

 

[Scarab KV]

Papa Dolla???

or

Papa Bill :bump:

...in big neon.

 

[jayboat]

here is our loaded 8.5 pounder.. Hand tossed garlic parm. infused crust....making 3 thin crust for the game..

pork/beef/venisen saugage, shrooms and sweet red onion with buffalo mottz.

pesto sauce (green) rosemary chicken, fennel seed homemade sausage, green olives, and feta/buff/white cheddar cheese

alfredo sauce (white) duck that my son just came back with from hunting, orange, and yellow peppers, mild chilis, and my standard 5 cheese blend...

That looks damn good.
Thanks, biotch. Now I am REALLY hungry. :smash:

 

[Buoy]

Jass, that's a good lookin' pie.
Too bad the wife just got done putting together rigatoni for dinner tonite, I would have changed the menu. I know home made pizza is on the list for sometime this week.

 

[Jassman]

That looks damn good.
Thanks, biotch. Now I am REALLY hungry. :smash:

c,mon on by,....pizza served at half time..:cheers2:

 

[jayboat]

c,mon on by,....pizza served at half time..:cheers2:

fax me a couple slices and a cold one! :sifone:

 

[catastrophe]

You Aholes that post pics in January wearing shorts pizz me off

 

[glassdave]

In some odd way, after I posted this last night, I didn't expect any response.
I woke up this morning and it was on page 2.
Last night I had Jimmy & Joe's. Best pie I've found in AZ so far.
The best I had back in Kentucky was Nicky's in Hebron.
Toledo - I'm still going with Marco's, but the best is from the original location in Rossford. It was cool that they would deliver right to your boat dock.
I knew a guy that regularly order a pizza from them under a different name, to a different dock space than his, and he would wait for the pizza guy to show up, and then say "No, he left 10 minutes ago. What's on the pie? I'll give you $5 for it". and the delivery guy always took the $5 instead of going back empty.
He was a Cop from Sylvania

lol having grown up in that town i remember it well and its still there, right across from the high school. When we were in our teens we'd call in a pickup order under a ficticous name then hang out down there just after the pickup time. We always knew whoever was working there being a fairly small town then we'd simply ask "hey ya got any orders that didnt get picked up?" . . . . bingo . . . . free pizza

They still deliver to the docks, i kept my Scorpion there for a while and my parents keep thier boat there.

 

[Buoy]

lol having grown up in that town i remember it well and its still there, right across from the high school. When we were in our teens we'd call in a pickup order under a ficticous name then hang out down there just after the pickup time. We always knew whoever was working there being a fairly small town then we'd simply ask "hey ya got any orders that didnt get picked up?" . . . . bingo . . . . free pizza

They still deliver to the docks, i kept my Scorpion there for a while and my parents keep thier boat there.

Yeah, now that you and I have met a few times, and after being out on the Scorp with you, I think I've put the pieces together, and I remember the Scorp being on the EastWall of the Marina. I also realize the first time we met (in passing) was when you were in Cinci getting ready to run one of Chris' BatBoats on the Ohio ~2005

Marco's is a great pie, and the cheesy bread there was the ultimate cold breakfast for the hangover.
Do you remember when Mr. G's pizza opened across from the HS?
When I was a Senior, I went there for the pizza sub lunch at least three times a week. $3 for a pizza sub and a drink. I always got a Dr. Pepper. To this day, I can't drink a Dr. Pepper without having a craving for a pizza sub.
Mr. G used to dock his boat next to my parents. A red/orangeish 255 Wellcraft Cruiser. About an 85/86.

 

[Jassman]

You Aholes that post pics in January wearing shorts pizz me off

That's Mr. A-Hole to you...:cheers2:

 

[jhenrie]

My Fav has to be a thin crust pie with lobster and tabasco. Too good to be true !!!