Also a great Italian Deli in Lincoln Park NJ is called A@A DELI. Great stuff....

ds

Try this w/ Boboli...

Cheese Steak Pizza

Smear entire crust w/ white truffle oil
Add 4 slices American Cheese, to almost cover
Very lightly add pizza sauce (from the can; it's gotta say "pizza sauce")
Add about .5 lb+ sandwich steak SLICED THIN sauteed w/ garlic
Lightly add freshly cut orange peppers, onions, mushrooms (to taste)
Add pizza seasoning, crushed red pepper, S&P
Add lots of Mozz cheese
Quick spray w/ canned olive oil

Bake 10 mins & Eat... wow

SC,

They just opened a new pizzeria here on Staten Island. Look familiar?





......From what I was told, one of the Pizza makers from Spumoni Gardens has jumped ship and is now the Pizza Maker for this place on Staten Island.

Just what I f**king need.

"Biker Owned and Operated"???

Hmmm..... Nothing like cruising down the highway at 80mph, tring to eat a slice of pizza while hot, gooey cheese blows back over your face!
(Real bikers don't wear helmets - or care about second degree burns.)

Signor V.

Ok, I finally got to try the pizza from this new place.



I will rate this a 9 out of 10 in comparing it to the taste of L&B Spumoni Garden's famous Sicilian pie.

Basically if you were to take an L&B slice and A Sharkey's slice and put them in a dish not knowing which was which, it would be pretty hard to distinguish one from the other.

Definitely a winner. Saves me a trip to Brooklyn whenever I feel the urge for an L&B Pizza.

Still haven't tried Spumoni's -- I'm not a huge fan of tomato pie or overly-sauced Sicilian (or overly-sauced any pie). I like cheese and crispy thin crust, with a little sauce. I'm sorry...

Discovered today a new brick-oven pizzeria opened up nearby, so will have to try it out. Love brick-oven (thin) pizza! We'll see...

Maaaaaaaaaaaa .... the pizza is too saucy..... I don't want it....

LOL... but I could say the same thing back...

When it comes to Napolitan Pizza, I agree. Would rather have a crispy thin crust cheesy pie with a minimal amount of sauce.

But this is a sicilian style all it's own...and until you try it you cannot say that you don't like it. Just ask Molto Mario who knocked L&B Sicilian when he first layed eyes on it. Then when he tried it he wound up voting it one of the the BEST Sicilian pizzas in the USA!

Hey you may not like it and that's fine, but you won't know until you try it.

Saturday night we went to see the play Hairspray over in Menlo Park. Before going to the play we went to this place called Anthony's Coal Fired Pizza. Ordered a regular pie, a pie with half sausage and half pepperoni, wood fired chicken wings and a house salad.

The wings were outstanding! First time that I ever had coal fired /brick oven cooked wings. The Pizza was just fantastic. Definitely will be my 'New Jersey' go to Pizza place.

Attention Don Geoff...Wednesday night is $5.00 Martini Night from 5:00 PM until closing!

So when are we going?

Wow, that looks great! Coal-fired/brick-oven seems to be a hot new thing around here (wings and pizza), and I think it's pretty damn good.

I wanted to build a wood-fired pizza oven in my backyard. My husband found out that you can order them on the internet and assemble them after delivery. They are very pricey, though.

Out of the realm of "cabana boy" duties, but I'm up for it

Sounds good to me!

On my way back from the campus, I sometimes stop at a Brookshires. There they have vegetables on sale sometimes. For example, the other day I bought two eggplants for $1 and a bag of about 5 different colored bell peppers for $1. In any case, I bring them home, fry them up, and crush up some tomatoes and make pizza bread (not Italian, but french). God, is it good. It's not pizza pizza, but it'll do.

Geoff, you can get the kit to assemble this baby for only $2,900! How about we order one for my backyard and one for yours!



Here's the link if you would like to go ahead with the orders. I'm sure shipping is cheap, too, because it only weighs 1300 lbs!

http://www.fornobravo.com/PDF/Premio2G_datasheet.pdf

Boboli works for me

Yeah - and nobody (to my knowledge) ever needed hernia surgery after making a Boboli pizza!

Signor V.

An easy one:

Saute a little chopped garlic in a little olive oil, add a large can of crushed tomatoes and some fresh sweet basil leaves (you can use dry but fresh is best). Simmer until you achieve desired thickness and you can add a little sugar to taste to make it less bitter/tart...add only about 1/4 tsp. at a time or it will be too sweet. Taste as you are cooking and add what you wish as you go along. I cook this by taste but always makes an awesome pizza sauce!

It seems to me that "tomato pie" has the sauce on top of everything else, rather than the cheese. Whether it's thick or thin crust, I'm not a big fan of it...

JG: "Mommy, mommy, it has sauce on top. I don't like it".

Mama Malta: "Oh shut up and TRY it. You're such a picky eater I should have named you Morris".

Or Felix .

Cheese and toppings under the sauce? Boy that bring back memories - and not particularly good ones:

Back in the early '70s, when I was going to a small, two-year college on the south side of Syracuse, there was a pizza "establishment" that the very mention of can still get my guts trembling: Frank's Pizza. This was frightening stuff, indeed. Actually, there were a few Frank's Pizza places scattered throughout the city. Their license was for take out only - but no sober college student would have wanted to take it out, or anywhere, for that matter. And remember, back then the drinking age in New York was 18.

First off, there were the late-night commercials. An announcer would intone, "Are you hungry right now? How about a nice, delicious Frank's Pizza!" Then they would show ol' Frank himself making a hero sandwich, or something similar. This was their first mistake. Frank looked like a huge, gross, middle-aged unsanitary gorilla - which he was. Definitely not someone you'd want touching your food. He was also the brother of the Syracuse chief of police. So consequently, he got away with murder, as far as cleanliness. Also, his shops didn't make their own dough; pre-made stacks of cardboardlike, moldy (yes, that's right) pizza shells sat fermenting for all to see, just waiting for inebriated collegiates to call in for a delivery or stagger in to pick one up.

The pizzas were made by scattering cheese (and whatever other toppings you were brave enough to ask for) over the thick, unyielding, greenish crust, then the sauce was poured over everything. A brief visit to the oven, and you had something that was unpalatable even when accompanied by a case of Genesee Beer (or Cream Ale) followed by a six-pack of Maximus Super for a chaser. Actually, most folks would just as soon skip the pizza altogether and go straight for the beer - which we did.

Syracuse, back then, was primarily Italian and Irish, but believe me, no self-respecting real Italian could (or would) stomach a Frank's Pizza.

For my money, the absolute best pizza on the south side of Syracuse was a place called Cosmo's. Everything was made fresh, and they advertised their pizzas as being "New York City Style." For years after my college days, whenever I would return to Syracuse for a visit, I would always stop in at Cosmo's and get either a pizza or a meatball sub. They really knew how to keep the customers satisfied.

Signor V.

Hot Pizza!

msnbc.com staff and news service reports updated 10/29/2011

LAKE CITY, Fla. — The battle for pizza supremacy has taken a wrong turn in Florida. Two managers of a Domino's Pizza restaurant in Lake City, in north-central Florida, have been charged with burning down a rival Papa John's location.

The motive? Police say one of the men admitted that he believed with his competitor out of the way, more pizza lovers would flock to his restaurant.The Papa John's was gutted in the Oct. 20 fire. Sean Everett Davidson, 23, and Bryan David Sullivan, 22 were arrested Thursday and Friday, respectively, and booked on an arson charge each and were being held in jail.

How's about some mice doo-doo on your pizza? Extra toppings, no charge!!!
DiFara's Pizza Closed

Just ask for a pie with EVERYTHING.

This story has been on local (NYC) tv news today. Virtually every small neighborhood restaurant fails its inspection at one time or another; I don't see why this joint should be any different. (It still doesn't rate 5 bucks a slice, though).

I saw this one on TV this evening, too. The pizzeria is close to where I live.

On the news report I saw, the owner's son was interviewed and blamed the nearby overhead subway station for the mice (yeah, right).

Actually, in this neck of the woods, most of the small restaurants, pizzerias, Chinese take-out places, etc., have gotten "A" ratings. It is quite unusual that a place would rack up so many violations that they would be immediately shut down. But I don't know all the specifics of all the violations, so I'll reserve judgment until I read more. The owner and his son said the place will definitely reopen.

But regardless, as SC said, I think $5.00 a slice for what is really just dough, sauce and cheese is ridiculous.

In another pizza-related story, two of Manhattan's "famous" Ray's Pizza shops have closed within the last month. I believe one of them also claimed to be the "original" one (I think there were lawsuits over this), but the pizza was average - nothing to write home about, or pay the high Manhattan prices for, either. More of a tourist trap than anything else, I think.

Signor V.

DiFara's is open again.