Comments for PizzaSpotzPizzaSpotz

Comment on Top Ten Pizza Jokes and Stories by Dan

Dan — Wed, 24 Apr 2013 17:29:43 +0000

What did all the pizzas say to the pizza maker? Answer: Cheeesus!

Comment on Who Founded Pizza Hut? by Cary & Lillian Steiner

Cary & Lillian Steiner — Wed, 03 Apr 2013 20:43:04 +0000

You\’re welcome, Brian! It\’s amazing how many ways pizza can bring people (and families) together!

Comment on Who Founded Pizza Hut? by Cary & Lillian Steiner

Cary & Lillian Steiner — Wed, 03 Apr 2013 20:40:47 +0000

You’re welcome, Brian! It’s amazing how many ways pizza can bring people (and families) together!

Comment on How to Make Pizza: The Thai Chicken Pizza Recipe by M Jazeel

M Jazeel — Fri, 22 Mar 2013 19:01:10 +0000

Love what you did with the sauce recipe :)

Comment on How to Make Pizza: Amazing “Pompo” Bresciani Pizza Recipes by ebanreb

ebanreb — Fri, 22 Mar 2013 07:48:24 +0000

This looks so tasty! Wish I had one in front of me right now! recette poularde

Comment on Find Great Pizza: Frank’s Pizza House in Toronto by Ando

Ando — Thu, 14 Mar 2013 03:43:58 +0000

We can’t stop eating at Franks Pizza House a must try pizza place.

Comment on How to Review Pizza: Here are the Ingredients to a Good Pizza Review by Marty (Pizza Quixote Blog)

Marty (Pizza Quixote Blog) — Mon, 04 Mar 2013 14:24:09 +0000

James, For years i held the broad notion that the chains were lousy, but the mom-n-pop shops made “real” pizza. But over time, decades of eating pizza, I found that I was getting the same soft-crust, over-cheesed and under-cooked pies at every storefront place. If the crust has no character, what are the chances that the pizza shop owners are making their own dough? I’ve discovered that there is an entire industry devoted to supplying the independent pizza shop. Sauce, dough, cheese, napkins, boxes, even menu printing are outsourced, and it makes for some pretty homogenous pizza products. THIS is very enlightening: http://www.syscocentralpa.com/ordereze/Files/Sysco_Italian_Book.pdf and it may help explain why there are so many soft, wet, floppy pizza crusts — competing on price, pizza makers choose the cheapest, low-gluten pizza flour from Sysco. Pie makers looking for shortcuts can buy pre-fab crusts, too. That’s why, typically, “fresh” pizza is not as good as DiGiorno!

Comment on How to Review Pizza: Here are the Ingredients to a Good Pizza Review by James Oley

James Oley — Mon, 04 Mar 2013 06:55:38 +0000

Hey Marty,
Thanks for the kind words. I think it’s safe to assume that just because someone has a lacking crust doesn’t necessarily mean that the dough was mass produced, and this is my main weakness; I’m still working on being able to discern between dough sourced from suppliers and the real McCoys. Are there any tell-tale signs, or is it something learned through experience?

Comment on How to Review Pizza: Here are the Ingredients to a Good Pizza Review by Marty

Marty — Sat, 02 Mar 2013 22:13:13 +0000

Good thoughtful article! When I started pizza blogging, I focused my pics solely on the pie. A friend praised one review, however,that included an interior shot and an exterior shot of the pizzeria – so now I try to do that every time. For ingredients, I try to determine if the pizzaiolo is a craftsman making the dough from scratch, or a cost cutter buying mass-produced stuff from Sysco. Always, I focus on the crust – the foundation and the soul of pizza.

Comment on Find Great Pizza: Frank’s Pizza House in Toronto by Mike

Mike — Wed, 27 Feb 2013 00:15:36 +0000

Franks Pizza we love it the Best Pizza in Toronto.