- Thread starter
- #1
Austin
Moderator Emeritus
No I was not thinking apple or cherry. I was thinking about Chicago stuffed or a slice from a New York shop. What say you?
I can't really say. Pizza's and types vary so much I need categories. I guess I am not big enough into pizza to have an overall favorite..... With that said A Shakey's Canadian Bacon Pizza from the 70's because they had thin julienned Canadian bacon just absolutely swallowing the pizza. Out of all of the Deep Dish, NY, Napoleon, commercial, St. Louis Style and frozen pizzas I have had. That is the one that I never forget...... Maybe its a childhood thing.No I was not thinking apple or cherry. I was thinking about Chicago stuffed or a slice from a New York shop. What say you?
Let's have your crust recipe, please. I'm struggling to find one that I really like.About a year ago, I really had a GREAT experience at DiFara's in Brooklyn, but I have seen some reports that it is going down hill.
Around here, I am pretty darn pleased with my own efforts on my BGE. I have been using Caputo 00 flour for the crust and making it the day ahead.
![]()
![]()
![]()
Austin, if you ever do think about something with a flakier crust, Tootie Pie Company right down the road in Boerne, Texas makes one of the all-time best apple pies.No I was not thinking apple or cherry. I was thinking about Chicago stuffed or a slice from a New York shop. What say you?
Thank you. Next time I go antiquing, I will look for it.Austin, if you ever do think about something with a flakier crust, Tootie Pie Company right down the road in Boerne, Texas makes one of the all-time best apple pies.
( http://www.tootiepieco.com/ )