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Leftovers: The Day's Stray Links

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  • Pizza T-Shirt: Shirts & Destroy releases limited-edition gross-out pizza tee (above) in specially printed box. [Pizza Rules!]
  • Pizza Delivery Etiquette: Eight tips for those about to order in for the evening. [Pizzalicious!]
  • For My Gluten-Free Peeps: Ener-G 10-inch rice pizza shells reviewed. [My Celiac Blog]
  • Point, Set, Match: Andy Murray sculpted in pizza dough. [Telegraph]
  • Crime: Woman given suspended sentence for filching Bermuda Premier Ewart Brown's credit card and using it to buy pizza. [AP]
  • More Crime: Des Moines man allegedly smashes pizza into girlfriend's face. [Des Moines Register]
  • Brooklyn > Lucali: A second location in South Slope for the Carroll Gardens fave? [Eater]
  • Connecticut > Openings: New Frank Pepe's at Mohegan Sun casino in Uncasville. [PMQ]
  • LA > Mozza2Go: Pizzeria Mozza's little sister take-out spot now open. [Eater LA]
  • Manhattan > Co. Company: Lahey's pizzeria closed for vacation until Monday, July 13. [Grub Street]
  • Victory Is Sweet: Hot-dog-contest winner Joey Chestnut heads to Sally's Apizza for post-win pie. [NYDN]
  • You Are Incorrect, Sir: Blogger names Ray's "best pizza in New York City." [The Unbearable Banishment]

12 Comments:

Regarding the Connecticut openings, I believe the Bobby's Burger Palace next to Pepe's at Mohegan Sun is also open. I'm staying there on Wednesday night, might send in a crappy cellphone pic of the spot.

Pizza Delivery etiquette?? Screw that. It is SOOOO easy to make your own pizza from scratch. And it doesn't take much longer than delivery. Don't believe all that "you have to wait 24 hours to get a good crust" - the yeast rises in 10 minutes and you nice crispy crust if you turn the oven up to max and let it warm up while the pizza is rising.

/Also, OMG! OMG! Co. is going to be closed for a week!! Oh, NOES! What will we talk about??? :{ :P :D

@mooner: You need a little more than 10 minutes for the dough to rise/double in size. I agree you can make a pizza within a short time of making the dough, but a nice 24-plus-hour cold rise makes for a tastier crust.

Lucali at 6th Avenue and 20th Street? Will Toby's Public House suffer or benefit from the arrival of their new neighbor?

Ciao,

Paulie Gee

Why bother getting pizza delivered? So you can taste the cardboard sogginess? Go eat it at the place

what's up with all the anti-delivery proselytizing? odd...

@paulie -- i had the exact same thought..makes me wonder about the reliability of the eater report.

@Adam.

Why would you need it to double in size? For bread, maybe. But if you have good yeast, 10 minutes is enough for pizza. I do it 2-3 times a week and my crust is as good as any pizzeria.

BTW, even James Beard didn't recommend letting your bread rise for 24 hours.

OK. You've got me. I guess I just got used to the "double in size" thing from many of the bread/pizza dough recipes I've done over the years. Had never really thought about it.

It's a moot point at the moment, though, considering as how my Kitchen Aid mixer still has a stripped gear. And I know I could do it by hand, but I'm lazy. What can I say?

Haha! I can't live without my KitchenAid, that's for sure.

How did THAT happen? I regularly abuse my KitchenAid and I can't destroy it. I would like to buy the one with the hanging bowl, but until I destroy this one, I can't justify it.

@Mooner: I was making a double batch of dough (though that has never been a problem before), and I think it must have been too dry and tough to mix. Also, I think I had seen some signs of wear in earlier batches and had chosen to ignore them. I still have to make it down to the repair place in Bay Ridge—it's only open during the week and for a short time on Saturdays so I always end up missing my window.

Wow ...
now I have one more reason to gamble at Mohegan Sun !!!!

I love Pepe's pizza ....

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