I thought it meant Poopy. Because I’ve had some of the pizza in the part 1 thread and, well, I thought it was poopy. This does not mean I won’t eat the poopy, I have eaten lots of the poopy.
I haven't really tried any new pizza spots since the last thread, but I really am one of those that doesn't really think there is bad pizza out there, even the store bought ones.
My every day cheap choice for pizza is Marco's. Up the street from the house, 0 dollar delivery fee on door dash, always feels higher quality than Pizza Hut, but not upscale.
If I could eat pizza from anywhere regardless of where I'm at it would be Mellow Mushroom, we just don't have one near me.
My favorite independently owned pizza joint is called Christy's pizzeria in the Dayton area.
The Excellence of Execution, the Best there is, the Best there was, the Best there ever will be!
Hadn't had Marco's in decades until a few months ago. A buddy turned me onto it. I agree: think it's very high up there in the bang-for-your-buck category. Definitely exceeds the quality you get at that price point from a lot of other places.
Gotta disagree with you on Mello Mushroom. Completely average pizza in my opinion. I've only been there once with my wife and we vowed to never go back because their "pretzel" bites were an abomination. They were literally just their pizza dough rolled into little balls
We used to order mellow mushroom into the office sometimes when we had meetings during lunch and the dough was always undercooked, kinda gross. Toppings were decent, though.
I always order mine well done. extra sauce is a must imo. My all time favorite is DiCarlos from Steubenville. they used provolone instead of mozzarella. the provolone was added after it came out of the oven. ohio valley style.
when visiting cbus Tommy’s is my favorite and that big pizza from Adriaticos is a close 2nd. great after games on the way home btw.
Antonio’s Pizza in Westerville is our favorite! I heard that they put such a hurt on Donato’s years ago they were bought out by them for their location. After the buy out expired they re-opened and it’s our go to!
minicos in Westerville is really good to, a lot like Merrions’s in Dayton imo
A long standing pizza for my entire family is Rubino’s in Bexley, they have sold a time maybe 2 but they bought the respite and follow it, no credit cards, fresh made sauce and ingredients, cracker crust incredible! (if you don’t like thin crust this is not your place)
I'm traveling back home to the Cleveland suburbs in a few weeks to see family. Been a couple years since I've been back for more than a couple days and had time to just sort of chill, so looking for suggestions about a really good pizza place to try out. Anybody got some tips?
Not your typical pizza, but Oven Grinder Pizza Kitchen in Chicago has a pizza "puff" - which is incredible and a place you have to try if in Chicago - outside of the best Chicago pizza - Lou Malnatis.
There are three different types of people in the world.....those who can count, and those who cannot.
River Rock Roasting Co in LaVerkin UT (just outside Zion NP) makes some delicious pies. Here’s a favorite.
PHUKET PEANUT (poo'ket)
Thai inspired pizza with mozzarella, parmesan, topped with a salad of fresh carrots, celery, cabbage, sesame seeds, scallions, cucumber, cilantro tossed in a house made peanut sauce.
I live in Asheville. 828 is good. They are the same family as Patsy’s in NYC and use the same recipe for dough, except their ovens are different.
I am there often enough, I know just about everyone there including the owners. They have 1/2 price bottles of wine on Wednesday and Saturday.
Asheville has some pretty decent pizza. Another place to check out is Pie Za, on the South Slope. They are open late night and it’s mostly for slices. It is NY style and they are the biggest slices I’ve ever seen anywhere. You can get a pie of course, but, they only come in one size - ridiculously large at 36” - a standard large pie is 18”. A very small place but fun atmosphere.
What their site doesn’t say is that they actually have a two step baking process. First they bake in a conventional gas commercial oven to give a crisp bottom and then they transfer to a flame fired gas dome oven for top heat and a slight char, every pizza.
I'll try to check Pie Za out. My parents take me to 828 all the time, they don't branch out too much in terms of pizza so I don't get a lot of variety.
We have a place in Virginia called Benny Vitali's that has giant pizzas like that, the box takes up an entire trunk of a car.
I just looked at Pie Zaa’s website. They have changed to a 28” pie, and it must’ve been recently. Probably because it’s hard to make a pizza that big without messing it up. The old 36” pie had to be turned on its side just to get them out their door. That could’ve been a factor, too.
Great place to see a movie. But, don’t eat before seeing a movie, it’ll put you to sleep. After the movie, go get pizza at 828, Pie Zaa, Manicomio, White Lab Brewing or All Souls. They’re all close by and way better.
I've never had the pizza at White Labs, their other food offerings are good so I'll have to give it a try. I go there all the time, big fan of their beer.
Their beer is excellent. They have a very nice dome wood burning oven. They use different yeasts for different beers. One of their beer yeasts they use for making their dough. They take pizza making seriously. Funny thing, I’ve never had anything but the pizza there.
You might find All Souls interesting also, also a Neopolitan type place. They mill their own flour. Not sure if this is just because they want to or if it’s cheaper, because I’d think the labor involved might make it more expensive than buying flour in bulk. But, I’ve never heard of such a thing in this day and age.
I'm in the process of looking for hotels in the area in the next couple weeks. It's only an hour or so drive but want to try a couple of your recommendations. thanks
For me, the pizza in Asheville is limited but passable. It’s a foodie town with a lot of good restaurants, remarkable for its size. The Indian options are very good, and the Mexican is outstanding. By Mexican, I don’t mean the Tex Mex type places, but, the little hole in the wall places that are authentic like Mexico authentic.
I told the wife I wanted to check that place out hence my remark about checking hotels. Because I'm quite sure she will have a list of shit she wants to do in Ashville.
I have heard the same good recommendations from others about the Mexican places there.
Did Gumby's up their game at some point? I keep seeing it pop up and I just remember it being like wonder bread and sauce ( like in the 90s) . It was like late night nothing else open, too lazy to go to all in one, I guess Gumby's, eat a slice or two and regret it...
Back home visiting and just had my first sampling of Joe’s that several had suggested in the previous thread. Definitely an above average pie. Sauce was very good, toppings were edge to edge and not skimpy in between. My only gripe would be the crust was a little less crispy than I prefer but that’s probably very solvable by just asking for it well done in the future.
Would still take Giovanni’s over it but it’s not far behind, so thank you to the Buckeye Faithful who brought it up.
Possibly tomorrow. I’m not 100% sold on two pizzas in one week and I’ll likely be back again in July. I went to Joe’s planning to sacrifice Giovanni’s this visit but as the end of the trip draws near I’m starting to lean more towards “eff it”.
Have you been to Mozza, the Nancy Silverton place? It’s been a long time since I’ve been, but, that was pretty good.
Jimmy Fallon was a couple of tables over from us. I was visiting a friend and we were there with about six of his friends. I spilled a glass of wine all over the table and made a jerk out of myself.
Plank’s was where my parents met and I go there EVERY time I’m in Columbus (I live in Florida, unfortunately). My dad and his friends knew the owners so we always made it a point to talk to Tommy, say hi, and whatever group travels to go to games would always have one big night there.
Catfish Biff’s (RIP) was the other. That was the first place we ordered from when I travelled up for a game in college by myself (I went to UCF down here) to stay with friends on campus. I believe we did Adriatico’s at some point, but Catfish Biff’s was definitely the first.
I’ve of course done Varsity Club and Tommy’s nearby campus before or after games, but those first two will always be on my mind. I love pizza, it’s my #1, so regardless of your opinions, those hit with me.
Planks's was freakin awesome when I lived there. It was the hamburger that was my goto when I worked night shift at a plastic factory on the south side
For years on Saturday night there were two musicians, a guy by the name of Ray Pauken playing banjo and John Farley the piano player,. entertaining the crowd. My parents were good friends with Ray and John and spent many Saturday nights there. I would gone them a few times a year in the fun. Did a search on Ray and he is still playing banjo as of at least 2022. Can;t find any updates since then.
It’s an art form. Grams not cups. Humidity and altitude play a big part. Type of flour, and yeast, and water. And, I always dilute the salt, and sugar (NY style) if it’s being used.
Every time I make dough, which is often, I feel like I’m in chemistry class, and I hated chemistry class. But, I love making dough. My chef wife thinks I’m nuts, she’s does it all by touch and feel. But, she admittedly knows mine is much better, so much so she doesn’t want any others over mine. But, I think she’s just placating me to get free and pretty decent pizza home pizza.
Ugh, I moved to Scottsdale, Arizona and the pizza out here sucks so bad :( . There's a spot out here called "Crust Brothers" that tries to be like Donatos, and it's *pretty* good. They sell homemade Buckeyes there, so at least that's a plus. But I still really miss the pizza back in Ohio!
My favorite pizza ever was Casano's. I think most of them are in Dayton. Growing up when I went to my dad's house on the weekends and we would get Casano's on Saturday nights and eat pizza and play Monopoly and stuff together. So for me, it's not just the pizza but all the fun memories I have attached to it that give it a special place in my heart.
You have Bianco’s downtown Phoenix, which, is one of the best in the country, and you have a Grimaldi’s that is probably the best Grimaldi’s in the country other than the original in Brooklyn.
I looked at their menu and it was very *bougie*, and I'm really into like greasy mom and pop pizza. I want to try it, because of all the reviews, and I'd love to try some "elevated" pizza, but I've done so much fine dining and stuff out here, which is great, but sometimes I just miss greasy ass Ohio food haha
Yeah, neither of those are greasy at all. Bianco’s is spectacular as far “elevated” Neopolitan pizza goes, like going to Naples, IT. But, if you go be prepared to wait. It is fine dining!
Scottsdale has 2 Red Robin locations that serve Donatos Pizza. There are other Red Robin locations in the Phoenix MSA that also serve Donatos Pizza. Get your fix, lol. I'll be doing just that when I visit Phoenix for Spring Training (hopefully in 2025).
I've only tried Hawaiian pizza once or twice. Even though I love pineapple (uncooked) and ham, uh, no thanks, lol. I'll stick with thin crust topped with some combination of sausage, pepperoni, mushrooms, ham and onions. Can't say I have ever heard almonds were part of the mix, but I'm definitely no expert on Hawaiian pizza. Had to look it up on Wikipedia; didn't see a mention of almonds. Perhaps a local offering?
Can't say I have ever heard almonds were part of the mix,
Might just be Donatos but that’s where I first had Hawaiian pizza and that’s what I have enjoyed. Here is their order page where it provides sliced almonds as a topping. They also use cinnamon which others may not.
Glad to help a fellow EW member. Most locations outside of Ohio are Red Robin restaurants that have Donatos pizza on the menu. Same awesome pizza! While on road trips, I always check for locations enroute serving Donatos pizza using the links below. Happy to say availability outside of Ohio is much better than it was a few years ago. Enjoy!
Not sure what your sources are. Some have posted their guesses online and how 'close' to replicating the taste/texture of Donato's pizza. That being said, I doubt anyone outside of a few at Donatos and where the dough is made know the exact recipe. In the company's statement on food allergens, eggs, milk and wheat are indicated. The dough is what makes Donatos pizza great. Years ago the company franchised 2 standalone locations in Vienna and Herndon (Virginia) but eventually they closed. I was told those locations relied upon shipments of dough from Ohio but since there weren't nearly enough locations serving Donatos in the area at the time, multiple truck rolls a period weren't economically viable. Thankfully, there are now quite a few locations (primarily Red Robin) in Virginia & Maryland serving Donatos so when I visit family, I can stop by and enjoy a few pizzas.
Thanks for the link. I respect those individuals who are willing to invest their time & money in such an undertaking. I'll just road trip to Kenosha, Dubuque, or Indianapolis and order the real thing.
Pace yourself ScarletGreyNatalie, don't do what I did when they opened a Donato's here in South Carolina. I think I damn near ordered everything on the menu the first day they opened lol.
The Crust Brothers was started by the guys who started The Crust in Naples. It's a Tommy's rip off (they even shipped buns from Audinos to have them replicated and bought a 40 or something year old oven so they could have an 'Old Oven' like many in UA order). It's not 100% on par with Tommy's but it's close.
Beyond Ohio tavern style pizza, places like POMO, Cibo, Lamp and Bianco have excellent Neapolitan style pies. LGO has a legit great sourdough crust. Trevor's and Pizza To The Rescue are outstanding NY style pies. Not to mention Phoenix has Chicago deep dish spots like Lou Malnati's and Giordano's.
We literally have great versions of every pizza in the country except for a true New Haven style.
But I know what I don't like - Dominos, Pizza Hut, Little Cesar's etc. It's really hard to screw up pizza, but they have mastered the art. If I want something that tastes like cardboard with rancid ketchup smeared on it, I can do that myself at home.
I agree with you on that for the most part. But I've also had some good ones. It all depends on who's making it. Sadly, the good ones are few and far between. Pizza Hut used to be good when they had the sit-down restaurants.
Before I moved to a lesser state... My family used to rent houses in Lakeside every summer, so I don't think I'll ever feel attached to a pizza joint like I am to Sloopy's in Port Clinton.
Pub 32 in Woodstock, New Hampshire...just up the road from the White Mountain Visitor Center...has an amazing pie! And the surrounding mountains, forests, streams, and covered bridges provide an incredible backdrop!
Cloudcroft Brewing Co. in Couldcroft, NM. Great brick oven style pizza. The best has green chili as a topping. Additionally, Mad Jacks BBQ is right down the street. Two of the best restaurants anywhere.
I picked the wrong time to look at this thread again. Hungry... Overworked... Ready for pizza. Mr Ts and Katie's in Gahanna are both great. Think Mr Ts closed (again). Am in Dallas and the pizza here is meh. Waiting for Red Robin to offer Donatos.
Readnguy - since I'm an Ohio ex-pat in Texas, I view it this way... I call Dickies "the McDonalds of BBQ." I view Donatos in the same light. In my area, we have the national chains and some local independents that do their best. If Donatos opens at the local Red Robin, I'll go there first for a taste of home. When I'm in Columbus, I go elsewhere. GO BUCKS!
98, I completely get it! I have a nephew who is a Dallas cop. His dad, my brother-in-law and best bud, lives in Belton, his brother is in Round Rock, and. he has a sister in College Station. Whenever we visit Dallas we generally get burgers, BBQ, or Chinese at China Royal...and an occasional pizza at Thunderbird Pies. Ok, but not great. We are blessed to have so many great pizza options right here in central Ohio!
Going to Columbus Sunday thru Tuesday going to try something new. maybe donnieboy's suggestion of The Pizza House or take the long way home and go to USArmyBuckeye's Giovanni’s which I probably will do.
Soon I’m going to be attempting a Tavern/cracker crust style with a cured crust/skin - Chicago thin crust style. I’ve been gathering info and talking to a friend who really knows his pizza and pizza making. I believe this is the same or similar to some of the places in Columbus. I might fold the very thin skins into laminated layers much like a croissant would be. The best part about this style… no special oven is necessary as it is a long bake at 500 degrees - best on a pizza steel.
Kingy’s Pizza in Canal Winchester. Very delicious it’s a great sports bar and everyone there is very nice and they have the most delicious meatlovers pizza I’ve ever had
Okay. It is on the very eastern end of Lincoln Ave., just east of the rr trax. Interesting use of glass blocks for the privacy of booths. We were there about six months ago and enjoyed their pizza and a deep-fried appetizer, which was probably mushrooms with ranch dressing.
Fratelli's in West Chester, Ohio. Thinner New York Style. The regular pizza was good, but the buffalo chicken really surprised me with how good it was. Also, hit The Cone that was across the street for a little post-pizza dessert.
Finally got this shitty depressing day over. I can't believe how much Reynoldsburg and Gahanna New Albany and Pickerington has changed. It was hard to recognize most of it. I wish I had time to get to campus but I'm done for the day and ready to go home. VICKS PIZZA in Reynoldsburg last night was better than ever. So many other spots I saw that looked good. If timing works out 828 in Ashville nc on my way home.
Sorry y'all for posting this on here just bored sitting in my hotel room
@Gratefulbuck, I went to 828 Family Pizzeria per your recommendation and that place was legit. The people working there were very friendly, and the pizza was awesome. Definitely going back soon when I have time to sit down and enjoy it.
Cool. They’re a very cool group of people there. The staff and the owners. Good pizza and not bad other food. I’ll be there tomorrow (Wednesday) for early dinner before the Tom Segura comedy show. 1/2 price wine night, too!
Add on: did you check out their two step baking process? The guys making the pizza are very deliberate, one of the owners is usually lockstep making the pizzas.
I was pressed for time, so I ordered it to go and ran across the street to Ingle’s while they were making it. I did walk back and looked at the oven. They’re on another level compared to anything I’ve had in a while. I'm going to go back soon and sit down and enjoy it. It's not much farther timewise than it takes me to go to Downtown Greenville.
My favorite was always Myles Pizza pub in BG. It closed a few years ago, but there is a second location in Greenville, SC. I was in that area a few weeks ago and I had to stop. It's still as good as I remembered.
What was funny, was that we were not the only table from Ohio. There was a couple from Toledo and a couple from Columbus there as well.
In promulgating your esoteric cogitations, or articulating your superficial sentimentalities and amicable, philosophical or psychological observations, beware of platitudinous ponderosity
Not sure if this has been mentioned but Pizza Nerds is a really solid spot. They're moving to Gahanna here shortly. They have 90s theme going with their Pizza names. They also have really good cookies.
I know that this thread has been around a while now and has grown some legs so if I missed it, apologies...
What's everyone's go too frozen pizza? You're trudging at the grocery store at 9pm for no reason and decide to grab one out of the freezer? What's the 1 you enjoy more than others?
A couple different brands have a really great BBQ chicken pizza. Low key, Walmart has a store brand stuffed crust that honestly isn't hateful at all.
The Excellence of Execution, the Best there is, the Best there was, the Best there ever will be!
I know I'll catch a lot of shit for this, but I like Motor City Pizza Double Pepperoni Deep Dish. Actually, any brand rising crust pizza can be tweaked in a 500° in a cast iron skillet and comes out great.
For a thinner crust Screamin' Sicilian is pretty good, if you want a rising crust the Palermo brand is decent. Both brands are made by the same company.
To those that vacation in Hilton Head Island, SC...has anyone gone to Mangiamo's?
They have great pizza (not the best ever but it's good) and they of course are the OSU Gamewatch location down there. And it's walking distance to my time share down there at the Marriott Surfwatch Villas.
One of these days I'm going to take a quick weekend trip down there and watch a game and check it out. My work schedule makes planning things a little difficult sometimes.
Earlier this month, I visited Columbus for the first time in years and got a Vick's pizza and it was better than I ever remembered. And I can kick myself in the ass for forgetting to go to Little Sicily's when I'm up there.
@Gratefulbuck I took my wife to 828 Family Pizzeria today and actually sat down and enjoyed the place. Our waiter David explained the 2-oven setup It is awesome I'm going to try and incorporate something like that in my homemade setup. Had the New Yorker pizza buffalo wings and she had a huge ass salad that will last her for 2 days lol
Dude, I was there today (yesterday), as well. Sitting at the bar right around 5pm. Wednesday is 1/2 price bottles of wine. Ha!
I have a similar baking process at home in my conventional oven that I have been using for years. I have a 1/2” thick pizza steel that I position on a lower rack, this is for baking the bottom and overall baking. Then, I also have a pizza stone that I position high up on a rack as close I can get to the broiler, this is for top heat and getting a desired level of charring. I have double ovens now that are gas with a flame, but, prior to this home I always had a single oven that was electric (no flame for broiler, but a coil). I’d just have both the steel and the stone in the same oven - steel down low and stone up high. I have gotten outstanding results with this baking process at home. My oven goes to 550 degrees, but, the steel actually gets hotter and close to 600 degrees. A steel holds and transfers much more heat than a pizza stone does. This is essentially what 828 is doing with their two step process, but, with real pizza ovens.
Glad you enjoyed 828! It is pretty damn good. But, not for nothing, my pizza is better. :-) At least that’s what my wife tells me… ha
Missed you by about an hour. We got out of there around 4.
I'm going to try your setup in my oven. I've got basically same setup, but I use a weber kettle grill with a modified kettle pizza attachment. with my stone on top wrapped in heavy duty aluminum foil to keep the heat in and my steel on the bottom. I also use lump charcoal and wood and it gets freaking hot 900°-1000°. The only downside is you have to rotate the pie to get the crust evenly charred plus it only takes 3 or 4 minutes to cook. So it's a lot of work for that short of a cook.
I’m going to check out that Weber kettle. Is the modified pizza attachment also by Weber? Do you have to removed the top to launch and/or turn a pizza, or is there a window/door?
Unless you’re baking a thick pan pizza, the quicker the bake the better. 900+ degrees is awesome. The theory is that the longer the bake and you’re risking having your dough dry out. I’m baking for about five minutes or even longer, which, is why I’m making dough at a higher hydration %.
It's not made by weber it's a separate company and actually there are others that have them pizzacraft for instance. Put the pie on a peel slide right onto the steel. The problem with the design out of the box is you lose heat in the dome/lid of the grill which causes the crust to cook before the toppings are finished. What I did and there are some youtube video's is put another grill grate on top of the kettle attachment then put an 18" rectangle stone on that then wrapped the grate and stone with heavy duty aluminum foil which will essentially bypass the dome and get good convection across the top of the pie. I'll see if I can get a good video of a similar setup and post. reason for using a 18" rectangle stone is I couldn't find a large enough round one 21" round I think would fit perfect but would have to measure to be sure.
The negatives are that it takes a lot of practice. And if your cooking multiple pies for say a party or something planning your fuel is very important because once it cools down you have to take it apart to add more wood and it's a pain in the ass to get it back up to temp.
Sorry about that rambling half non coherent post I had 4 phone calls and someone trying to sell me stuff at my door
Edit:
I didn't mention I use a 22.5 kettle. They also make one for the 26" kettle
Ok, I see. Yeah, I could see that being very workable. I could also see it being problematic with keeping the heat high for multiple bakes.
Btw, the thicker the steel, the more heat transfer and the longer it retains the heat. It also gets much heavier. Mine is 17” x 22” x 1/2”. It weighs about 55lb. In this case, size does matter!
Actually, I’m going to do exactly that, just messing with them. They will get a good laugh. They’re always pretty good to regulars. We’ll always order a side of grilled chicken to go (add on for their salads). They know it’s for our dog and they never charge me for it.
Well then, my friend, you really need to make a pilgrimage up to the New Haven area. Their pizza is just as good and/or better than the best of New York pizza. But, 828 is damn good. Same family and recipes as Patsy’s in NYC.
Connecticut might be doable. My nephew lives in Boston and has been trying to get me to come up there to visit. My pal google says it's a 2hr16m drive.
I was many years ago, got hacked, came back three years ago, got overloaded with pics of everyone’s daily activities and dropped off. 11W is much more fun and less intrusive, but I do spend way too much time on here, even for a retired guy.
there are some really great and active pizza specific Facebook groups for Dayton, Cincinnati, Columbus, and then more broadly for all of Ohio respectively you might enjoy
I can tell my wife right now that I'm going to Vegas for a few days, and she would be like ok be careful. On the other hand, if I said I'm going to Phoenix to try a pizza joint she will ask if I lost my damn mind. So, I need to combine my ventures lol
Look's great. The other night when I asked where DMV was, I might have been a tad bit buzzed lol. My mom used to live in Tysons Corner and my sister-in-law lives close to Baltimore.
I lived in Northern Virginia (NoVA) in the 90s. Never referred to DC/Maryland/Virginia as DMV because, well, Department of Motor Vehicles (or Division of Motor Vehicles). Yeah, I know in Maryland it's MVA (Motor Vehicle Administration), but Virginia and DC got it right (DMV), as did the vast majority of other states.
NoVA, DC, and Wrong Side of the River sounds about right, lol.
Pizza Thief in Portland, OR. Best meatball pie I’ve ever eaten and their sausage and onion pie is one of the best regardless of toppings. I’ve been there several times and have never had anything but a seriously top-notch pizza.
Well hell what do you expect in Upstate South Carolina. The 90% of the people that eat there aren't like us. They don't give a shit if it's Grimaldi’s or Pizza Inn and the people working there don't understand the difference.
You would think it's location and everything corporate would have hammered serious sop's and had that location very consistent their yields should have been fantastic
Agreed. No good reason other than poor training and poor management. The location seemed great, I think there was even a movie theater nearby. When I was in FL, there were two nearby. One shut down, but, they were fairly close to one another. Both were fairly consistent. The GVL one I went to 4/5 times, only once was it “damn good”, the other times left me wondering “wtf, why and how?”.
As for whether the locals appreciate a great pizza over run of the mill, who knows. Different tastes for different folks. In many instances, even bad pizza places thrive. But, a bad Grimaldi’s is still better than many. A real deal Grimaldi’s is better than most.
I didn't intend to seem disrespectful to the locals; it's just that the majority of the ones I'm associated with would pick BBQ or something like that to pizza every time.
Dude, I drove past that place 2 times when I was in Columbus last month. I wish I knew then. There are a ton of places on the east side that looks like would be good. I was only there 3 days for a funeral, so I didn't have a lot of time.
Rubino's, Emelio's, TAT, Gatto's, Pizza House, Pizza Crossing, Grandad's, Vick's, Katie's, Susie's Sub Shop, Joe's, Bexley Pizza Plus, Little Sicily's, Tommy's, Iacono's, DoughBoyz, and Little Italy's are all great tavern/Columbus style.
Paulie Gee's for Detroit style.
Yellowbrick for Chicago stuffed.
Papa Giorgio's and Pies & Pints for New York approximations.
Reading this threat stuck with awful Alaskan pizza was not a good idea.
Being from the Mahoning Valley originally I always get Sunrise Inn pizza in Warren when I'm in town. My wife is partial to Luca's, a hole in the wall place in Stow, really good thin crust.
It's been 30 years but I still think of Catfish Biff's now and again.
I've heard Luca's mentioned on here. I can't believe I've never had Catfish Biffs or I just don't remember it. You ever go to Moose's Tooth Pub & Pizzeria in Anchorage?
Ever been to the MVR in Youngstown, just down the hill from the YSU Campus? I believe it is right behind the Meshell Building.
They have a dish called Italian Potatoes, which is halved and fried new potatoes with Italian greens, tomatoes, onions and garlic. Mama mia!
Great as a side but large enough for an entree. Would make a good, shared appetizer, too. Great with beer or Chianti. When they first came out with it, they called it “Jimmy’s Potatoes”, after Tress.
MVR stands for Mahoning Valley Restaurant, a great neighborhood place witth multiple bocce courts out back.
why are people such assholes they got to dv people in a thread like this I just don't get it. Just sat what pisses you off. your behind a keyboard so you wont get your ass kicked or anything
Can you let me know if you hear anything from him. Everything we got around here will be repaired in time but some of those small towns around Ashville are gone. From what I am hearing on the radio is that the national guard is flying in supplies and mobile cell towers or whatever they're called
I will. I got a mod going to try to contact him tonight. He might have the same (outdated) email address that I have though.
I saw that Elon is getting Starlink connected in the area so that's good. On X they are saying hundreds have already been connected via the mobile trucks that have been sent to affected areas. Hope we hear from our boy soon.
We are fine. No power or WiFi and finally getting a little WiFi. We’re just now hearing of most of the damage around. We had no damage and our road is great. There was damage and flooding all around our area, and from what I hear it’s really bad in surrounding areas. We do have a full house generator running off propane, and our well is fine for water. We have a lot of food, including flour for making pizza. We’re good! Our hearts break for those much less fortunate, including those in FL where understand they’ve also been hammered.
I’m not receiving any emails as of yet. NH, it’s different than the one I had in FL. Thank y’all for the kind thoughts. We’re good! My heart breaks for those less fortunate. Oh, no tv or news whatsoever. First Buckeye game I’ve missed in a long time. I do have my full library of music on my phone and Bluetooth.
I’m on a private road and we just had it graded for better drainage and a bunch of rock put down. It held up wonderfully and we only needed to clear debris and branches. But, just down to the road and around corner there are three trees down crisscrossing the road where it’s been cut away to form a tunnel to drive through. We’re north of Asheville and haven’t been into town yet. Just now seeing pics and video. But, we’ve driven around Burnsville and Spruce Pine areas looking for gas and groceries - it’s a mess. Spruce Pine is devastated.
We are amazed and feel very lucky to not have any damaged. We do have a small landslide at the top of our driveway where a tree blew over and is leaning and its roots and water runoff caused my driveway and fence to give way along the side.
Yes I’m aware of I40 and I26 north just into TN is also closed. There was a tornado in Blowing Rock near Boone, right in the mountains. Really amazing. The pics and videos and stories I’m now seeing are devastating.
Thank you, man. We’re actually real good. I filled up yesterday with gas and my wife’s was already full. We have plenty of food, bottled water and our well is fine, plenty of propane for the generator so we have power. I had an old dvd player that we hooked up and tons of dvd’s. We’ve invited friends to come up and hang eat and shower with hot water. We’re good for 2/3 weeks anyway.
Thank you so much. Much appreciated. There are many much less fortunate. We have friends coming up to have a hot shower, hang and eat. Some have power, most don’t have water that doesn’t have to be boiled. But, we’re making the best of it, having some fun. Thanks again
It might be pretty irresponsible to drive to Charlotte for pizza when I have all this cleanup to do .. but I need a break. Pizza Baby here I come lol...eatpizzababy.com
Ohio in general has excellent pizza (I’ve been everywhere in the USA) and Columbus does it as well as anyone. I especially enjoy pubs & establishments that have similar style to Massey’s
Gatsby's definitely hit the spot for me and agree with your comment about Ohio pizza. I've had some really shitty ones but the majority are better than anything I can get around here
I've lived in 7 states and my favorite pizza by far is in Ohio. I'm not sure exactly what the difference is. Is it the water? Maybe it's just home town bias but I'd take Plaza Pizza from Newark/Heath over anything I've had in the southern or western states.
I just got my fiber internet back tonight! Small wins. Sadly, power is still out for many and for those on city water it’s a real problem.
Unfortunately, I may not even watch the game. Hopefully, I’ll be able to at least keep an eye on it. Priorities. Making four grandma/Sicilian pan pizzas tomorrow for the first responders. We scored some Sir Galahad flour out of a big bag that had just been delivered. We won’t have all the perfect ingredients, such as we’ll have to use fresh mozz instead of a drier mozz, but so be it. Some have been mentioning that they want pizza. So be it. Pizza
In cleanup mode down here as well. It's no way near as bad as Western North Carolina/Ashville but still a mess with all the debris. I can't post on here what I want to because I don't want to violate the commenting policy but just the way neighbors are helping neighbors is awesome. check out shawn ryan SRS #138
If this is the place you're talking about that is freakin awesome. The char on the crust looks perfect so does the toppings. Unfortunately, Thats one I'll probably never get to try.
I can't believe we have filled 2 threads on pizza. These threads have ignited a love for me to try different pizza places every Saturday. A couple weeks ago I tried Flyer's pizza in Groveport. Not the best, but solid pizza.
Their pics online look good. My favorite is NY style, but I miss the pizza's from around Columbus more than anything. There are so many solid places around Ohio.
I've spent the past month in Italy, everywhere from Puglia to Naples to Genoa to Bologna. Best pizza I've had, out of at least 15, was in La Spezia, at Pizzeria Pulcinella. But it didn't match up to the very best slices I've had in New York City. Something about the water, I think. The thing about Naples pizza is that they're all soggy in the middle. That's the way Neapolitans like it; I don't. Thin crust but firm; mix of golden and red tomatoes for the sauce; bufala mozzarella (though fior di latte can be pretty good, too) and fresh toppings. I prefer capricciosa style. Oven must be 1000 F, minimum. A burnt crust bubble or two isn't a bad thing.
Central Ohio favorite has always been Tommy's. Totally different style, but just delicious IMO.
We were there twice last century (how's that for being OLD) and had pizza casareccia, made in a wood-fired oven located outside of a casello (a railroad worker's residence along the tracks). Just enough char to give a skosh of bitterness to balance the mozzarella and artichokes. For dessert, macedonia, grappa and espresso.
What I really liked was that the pizzerie used only the best, seasonal ingredients on a single-topping pie.
Guy's I'm not going to lie I love Pizza maybe 6 days a week. But If I don't find a decent steak anytime soon, I'm going to go ballistic haha. I was out taking the trash down to the road and I swore I heard my grills saying Greg don't you like us anymore? lol joking but I need a big ass dry aged ribeye
Looks like I will be spending a couple weeks close to Hinckley, OH and have a lot of pizza places to look for towards Cleveland. Any updates or refreshes would be appreciated! And if a steak thread starts…. lol, not as involved as BSB is on the site so I’ll defer.
Boom!! scored some decent looking ribeye's. I didn't realize I was out of my Jealous Devil wood to cook them on. So, they're sitting in the refrigerator seasoning in "Meat Church The Gospel" rub and should be awesome tomorrow. So its pizza tonight haha
That sounds like a winner: pizza tonight and beefsteak ala Boilingsprings tomorrow.
Funny, but the wife tried feeding ground beef to the 13-month-old cock-a-poo today, but that dog only likes chicken or porkchops! She does try to wrest my Heineken away, though. I cannot fight her fair. lolz
Glad to hear that everyone is safe. That's the important thing. I would live in Destin or Saint Pete in a heartbeat, were it not for those hurricanes. Those damned things belong in a tall glass at Pat O'Brien's down in Nawlins.
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Sucks about Tommy's. I hope the 2 other shops stay open.
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How do I link these 2 threads
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Copy and paste the link into the OP
Thats what I thought
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thanks
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Clean up the title so I can keep 11W open unabashedly while sharing screens on Team meetings during work.
what do you mean ?
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I’m guessing he means change the p**** to pizza
I thought it meant Poopy. Because I’ve had some of the pizza in the part 1 thread and, well, I thought it was poopy. This does not mean I won’t eat the poopy, I have eaten lots of the poopy.
I misread this as Poppy…and was excited that people know me!
But then I realized that I’m a dyslexic idiot.
Memento mori
yeah, I know what he meant. lol
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Browsing 11W on a company monitored web browser is a bold choice
wb5
I haven't really tried any new pizza spots since the last thread, but I really am one of those that doesn't really think there is bad pizza out there, even the store bought ones.
My every day cheap choice for pizza is Marco's. Up the street from the house, 0 dollar delivery fee on door dash, always feels higher quality than Pizza Hut, but not upscale.
If I could eat pizza from anywhere regardless of where I'm at it would be Mellow Mushroom, we just don't have one near me.
My favorite independently owned pizza joint is called Christy's pizzeria in the Dayton area.
The Excellence of Execution, the Best there is, the Best there was, the Best there ever will be!
Hadn't had Marco's in decades until a few months ago. A buddy turned me onto it. I agree: think it's very high up there in the bang-for-your-buck category. Definitely exceeds the quality you get at that price point from a lot of other places.
Another vote here for Marco's. Don't know why, but it's just good stuff.
Gotta disagree with you on Mello Mushroom. Completely average pizza in my opinion. I've only been there once with my wife and we vowed to never go back because their "pretzel" bites were an abomination. They were literally just their pizza dough rolled into little balls
This is a thread about pizza, not pretzel bites
More mellow mushroom for me. merp.
The Excellence of Execution, the Best there is, the Best there was, the Best there ever will be!
We used to order mellow mushroom into the office sometimes when we had meetings during lunch and the dough was always undercooked, kinda gross. Toppings were decent, though.
Undercooked pizza is way too common and can make a potentially good pizza bad.
"You can never pay back, but you can always pay forward."
I always order mine well done. extra sauce is a must imo. My all time favorite is DiCarlos from Steubenville. they used provolone instead of mozzarella. the provolone was added after it came out of the oven. ohio valley style.
when visiting cbus Tommy’s is my favorite and that big pizza from Adriaticos is a close 2nd. great after games on the way home btw.
MICHIGAN STILL SUCKS
Antonio's Pizza in Estes Park, Colorado has some of the best that I ever ate.
Antonio’s Pizza in Westerville is our favorite! I heard that they put such a hurt on Donato’s years ago they were bought out by them for their location. After the buy out expired they re-opened and it’s our go to!
minicos in Westerville is really good to, a lot like Merrions’s in Dayton imo
A long standing pizza for my entire family is Rubino’s in Bexley, they have sold a time maybe 2 but they bought the respite and follow it, no credit cards, fresh made sauce and ingredients, cracker crust incredible! (if you don’t like thin crust this is not your place)
I'm traveling back home to the Cleveland suburbs in a few weeks to see family. Been a couple years since I've been back for more than a couple days and had time to just sort of chill, so looking for suggestions about a really good pizza place to try out. Anybody got some tips?
Not strictly a pizza place but Mia Bella in little Italy (or whatever the area is called) is all-around phenomenal
It always seems impossible until it’s done
Mama Santa's in Little Italy is the best
Other Eastern Suburb Pizza places that are really good are:
Pizzazz on the Circle: University Hts, across from then entrance to John Carroll University
Geraci's: 2 locations, Warrensville Hts Blvd in University Hts, and Chagrin Blvd in Pepper Pike
On the West side I don't know much but the 2 places we get pizza from at work that are good...
Athens Pizzaria: Lorain Rd
Dante's Pizza: Also on Lorain Rd
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I can’t believe nobody has mentioned Angelo’s Pizza in Lakewood. Best I’ve had in greater Cleveland.
I grew up in Columbus and I miss Columbus pizza. It’s different. Used to love both Panzera’s and Rotolo’s in Grandview. They still around?
Borgata's In Columbus
Not your typical pizza, but Oven Grinder Pizza Kitchen in Chicago has a pizza "puff" - which is incredible and a place you have to try if in Chicago - outside of the best Chicago pizza - Lou Malnatis.
There are three different types of people in the world.....those who can count, and those who cannot.
River Rock Roasting Co in LaVerkin UT (just outside Zion NP) makes some delicious pies. Here’s a favorite.
Is pizza a sandwich?
Hmm
An open-faced sandwich, yes.
Memento mori
I don’t know… is it still a sandwich if it’s not baked yet?
Hmm
I looked at this while hungry. Damn.
Hmm
holy shit that looks good
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The Village Idiot in Maumee has the best pizza hands down bar none.
“Ain’t life grand when you finally hit it!” DLR
The village idiot on High street has the best pitchers of beer
How firm thy friendship
I second this, even though my love for stubborn brothers and home slice runs deep as well.
828 Pizza in Asheville, NC is really good. Going there this weekend to see my parents, always hit it up when I'm in town.
I live in Asheville. 828 is good. They are the same family as Patsy’s in NYC and use the same recipe for dough, except their ovens are different.
I am there often enough, I know just about everyone there including the owners. They have 1/2 price bottles of wine on Wednesday and Saturday.
Asheville has some pretty decent pizza. Another place to check out is Pie Za, on the South Slope. They are open late night and it’s mostly for slices. It is NY style and they are the biggest slices I’ve ever seen anywhere. You can get a pie of course, but, they only come in one size - ridiculously large at 36” - a standard large pie is 18”. A very small place but fun atmosphere.
828 website and their pizza info
https://828pizzeria.com/about/
definitely going to try that.
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What their site doesn’t say is that they actually have a two step baking process. First they bake in a conventional gas commercial oven to give a crisp bottom and then they transfer to a flame fired gas dome oven for top heat and a slight char, every pizza.
That's interesting
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I'll try to check Pie Za out. My parents take me to 828 all the time, they don't branch out too much in terms of pizza so I don't get a lot of variety.
We have a place in Virginia called Benny Vitali's that has giant pizzas like that, the box takes up an entire trunk of a car.
I just looked at Pie Zaa’s website. They have changed to a 28” pie, and it must’ve been recently. Probably because it’s hard to make a pizza that big without messing it up. The old 36” pie had to be turned on its side just to get them out their door. That could’ve been a factor, too.
What's your opinion of Asheville Pizza & Brewing Co
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Sorry, didn’t see this.
Great place to see a movie. But, don’t eat before seeing a movie, it’ll put you to sleep. After the movie, go get pizza at 828, Pie Zaa, Manicomio, White Lab Brewing or All Souls. They’re all close by and way better.
I've never had the pizza at White Labs, their other food offerings are good so I'll have to give it a try. I go there all the time, big fan of their beer.
Their beer is excellent. They have a very nice dome wood burning oven. They use different yeasts for different beers. One of their beer yeasts they use for making their dough. They take pizza making seriously. Funny thing, I’ve never had anything but the pizza there.
Got it .. Thanks
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You might find All Souls interesting also, also a Neopolitan type place. They mill their own flour. Not sure if this is just because they want to or if it’s cheaper, because I’d think the labor involved might make it more expensive than buying flour in bulk. But, I’ve never heard of such a thing in this day and age.
I'm in the process of looking for hotels in the area in the next couple weeks. It's only an hour or so drive but want to try a couple of your recommendations. thanks
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For me, the pizza in Asheville is limited but passable. It’s a foodie town with a lot of good restaurants, remarkable for its size. The Indian options are very good, and the Mexican is outstanding. By Mexican, I don’t mean the Tex Mex type places, but, the little hole in the wall places that are authentic like Mexico authentic.
I told the wife I wanted to check that place out hence my remark about checking hotels. Because I'm quite sure she will have a list of shit she wants to do in Ashville.
I have heard the same good recommendations from others about the Mexican places there.
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Three places I know of, I’m sure there are others.
Taqueria Molina, Taqueria Munoz and Taqueria Molinesca - I’m not even sure they speak English.
Oops. Four places… Taco Temple is also pretty good. Molina is probably my favorite, killer tacos, burritos, tortas and tamals
Damn man now you're making me think about staying there for a week and commuting to Spartanburg to work every day. haha
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And, it’s about 10 degrees cooler. Up hill the whole way. :-)
Until going down the Saluda grade at 4:30 am
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after staying up late eating and drinking all those carbs lol
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Did Gumby's up their game at some point? I keep seeing it pop up and I just remember it being like wonder bread and sauce ( like in the 90s) . It was like late night nothing else open, too lazy to go to all in one, I guess Gumby's, eat a slice or two and regret it...
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I just ate at Dough Boys Pizza & Wings in Waynesville, NC on Tuesday. Good pizza & great beer selection.
I work with a guy that lives in Waynesville and he has bragged about that place.
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Waynesville is a cool little town. That was my first real time there, but I’ll be back soon I’m sure. That whole area is a craft beer Mecca.
I never knew that. Only time I've ever been there was when I drive by on the way to Cherokee casino.
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I am jealous.
I'm jealous of you guys in Ohio with so many great choices.
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Back home visiting and just had my first sampling of Joe’s that several had suggested in the previous thread. Definitely an above average pie. Sauce was very good, toppings were edge to edge and not skimpy in between. My only gripe would be the crust was a little less crispy than I prefer but that’s probably very solvable by just asking for it well done in the future.
Would still take Giovanni’s over it but it’s not far behind, so thank you to the Buckeye Faithful who brought it up.
It always seems impossible until it’s done
Did ya get some Giovanni’s
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Possibly tomorrow. I’m not 100% sold on two pizzas in one week and I’ll likely be back again in July. I went to Joe’s planning to sacrifice Giovanni’s this visit but as the end of the trip draws near I’m starting to lean more towards “eff it”.
It always seems impossible until it’s done
I dig it man
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Truly Pizza - Dana Point, CA
Have you been to Mozza, the Nancy Silverton place? It’s been a long time since I’ve been, but, that was pretty good.
Jimmy Fallon was a couple of tables over from us. I was visiting a friend and we were there with about six of his friends. I spilled a glass of wine all over the table and made a jerk out of myself.
To spill is human.
To forgive yourself is divine.
Tip one for all of us.
Sure, of course. But, I didn’t know any of them and all were cool people. First impressions and all. At least it was on the table and not the pizza.
Not familiar with that one but I’ll look it up. How you been, man? It’s been more than a minute.
All is well, KBone. Thanks
You should definitely check it out. Didn’t know this but there’s one in Newport Beach, as well. And, I believe Cabo, too.
https://www.pizzeriamozza.com/about/
The owner is a well known michelin starred chef. Haven’t been, but, I’d check out Osteria Mozza, not pizza but more upscale Italian.
https://www.finedininglovers.com/people/nancy-silverton#:~:text=Nancy%20....
All these places are off the chart but I'd love a Massys peperoni pizza right this minute
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Or maybe even Dino's
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It's still Pop's in Logan County
- OSU ISE -+- Free Banter -+- OH48 133k -
Two places that will ALWAYS be nostalgic to me.
Plank’s was where my parents met and I go there EVERY time I’m in Columbus (I live in Florida, unfortunately). My dad and his friends knew the owners so we always made it a point to talk to Tommy, say hi, and whatever group travels to go to games would always have one big night there.
Catfish Biff’s (RIP) was the other. That was the first place we ordered from when I travelled up for a game in college by myself (I went to UCF down here) to stay with friends on campus. I believe we did Adriatico’s at some point, but Catfish Biff’s was definitely the first.
I’ve of course done Varsity Club and Tommy’s nearby campus before or after games, but those first two will always be on my mind. I love pizza, it’s my #1, so regardless of your opinions, those hit with me.
BEAU GRIFFIN
Planks's was freakin awesome when I lived there. It was the hamburger that was my goto when I worked night shift at a plastic factory on the south side
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For years on Saturday night there were two musicians, a guy by the name of Ray Pauken playing banjo and John Farley the piano player,. entertaining the crowd. My parents were good friends with Ray and John and spent many Saturday nights there. I would gone them a few times a year in the fun. Did a search on Ray and he is still playing banjo as of at least 2022. Can;t find any updates since then.
Thursday night at Plank’s, after a game at Berliner, well, that was something special.
Does anyone make their own dough?
Yes. Various types
New Haven, New York, Neopolitan
I did but it's my wife's specialty. She makes all of our bread. pasta and everything else.
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It’s an art form. Grams not cups. Humidity and altitude play a big part. Type of flour, and yeast, and water. And, I always dilute the salt, and sugar (NY style) if it’s being used.
I need to get my wife an account on here so she can post.
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Every time I make dough, which is often, I feel like I’m in chemistry class, and I hated chemistry class. But, I love making dough. My chef wife thinks I’m nuts, she’s does it all by touch and feel. But, she admittedly knows mine is much better, so much so she doesn’t want any others over mine. But, I think she’s just placating me to get free and pretty decent pizza home pizza.
Ugh, I moved to Scottsdale, Arizona and the pizza out here sucks so bad :( . There's a spot out here called "Crust Brothers" that tries to be like Donatos, and it's *pretty* good. They sell homemade Buckeyes there, so at least that's a plus. But I still really miss the pizza back in Ohio!
My favorite pizza ever was Casano's. I think most of them are in Dayton. Growing up when I went to my dad's house on the weekends and we would get Casano's on Saturday nights and eat pizza and play Monopoly and stuff together. So for me, it's not just the pizza but all the fun memories I have attached to it that give it a special place in my heart.
You have Bianco’s downtown Phoenix, which, is one of the best in the country, and you have a Grimaldi’s that is probably the best Grimaldi’s in the country other than the original in Brooklyn.
I looked at their menu and it was very *bougie*, and I'm really into like greasy mom and pop pizza. I want to try it, because of all the reviews, and I'd love to try some "elevated" pizza, but I've done so much fine dining and stuff out here, which is great, but sometimes I just miss greasy ass Ohio food haha
Yeah, neither of those are greasy at all. Bianco’s is spectacular as far “elevated” Neopolitan pizza goes, like going to Naples, IT. But, if you go be prepared to wait. It is fine dining!
I'm with you on that
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Scottsdale has 2 Red Robin locations that serve Donatos Pizza. There are other Red Robin locations in the Phoenix MSA that also serve Donatos Pizza. Get your fix, lol. I'll be doing just that when I visit Phoenix for Spring Training (hopefully in 2025).
The Red Robin I visited in California served the Donatos Hawaiian pizza…but they didn’t use almonds on it! I was disappointed.
Memento mori
You should have been disappointed by Hawaiian pizza to begin with. Does it have spam on it. No? Not Hawaiian. :-)
I've only tried Hawaiian pizza once or twice. Even though I love pineapple (uncooked) and ham, uh, no thanks, lol. I'll stick with thin crust topped with some combination of sausage, pepperoni, mushrooms, ham and onions. Can't say I have ever heard almonds were part of the mix, but I'm definitely no expert on Hawaiian pizza. Had to look it up on Wikipedia; didn't see a mention of almonds. Perhaps a local offering?
https://en.wikipedia.org/wiki/Hawaiian_pizza
Might just be Donatos but that’s where I first had Hawaiian pizza and that’s what I have enjoyed. Here is their order page where it provides sliced almonds as a topping. They also use cinnamon which others may not.
Memento mori
Whaaaaa???? You just changed my life haha. I know what I'm having for dinner for the next whole week...
Glad to help a fellow EW member. Most locations outside of Ohio are Red Robin restaurants that have Donatos pizza on the menu. Same awesome pizza! While on road trips, I always check for locations enroute serving Donatos pizza using the links below. Happy to say availability outside of Ohio is much better than it was a few years ago. Enjoy!
Donatos locations listed by state.
https://www.donatos.com/all-locations
Search by city/state/zip code
https://donatos.com/location
Donatos uses both eggs and dried milk in making their pizza dough. Interesting. I have never heard of this before.
Not sure what your sources are. Some have posted their guesses online and how 'close' to replicating the taste/texture of Donato's pizza. That being said, I doubt anyone outside of a few at Donatos and where the dough is made know the exact recipe. In the company's statement on food allergens, eggs, milk and wheat are indicated. The dough is what makes Donatos pizza great. Years ago the company franchised 2 standalone locations in Vienna and Herndon (Virginia) but eventually they closed. I was told those locations relied upon shipments of dough from Ohio but since there weren't nearly enough locations serving Donatos in the area at the time, multiple truck rolls a period weren't economically viable. Thankfully, there are now quite a few locations (primarily Red Robin) in Virginia & Maryland serving Donatos so when I visit family, I can stop by and enjoy a few pizzas.
Various articles from searching. This website is very reliable for making dough. Some serious and avid people, including many “professionals”.
https://www.pizzamaking.com/forum/index.php?topic=5977.0
Thanks for the link. I respect those individuals who are willing to invest their time & money in such an undertaking. I'll just road trip to Kenosha, Dubuque, or Indianapolis and order the real thing.
The main site
https://www.pizzamaking.com/
Donato’s great? Maybe 20 years ago. It’s barely gas station quality.
Heyyyyyy, just got the Donatos from Red Robin, and I am happy to report it tastes just like I remember it!!! Thank you so much!!!
Pace yourself ScarletGreyNatalie, don't do what I did when they opened a Donato's here in South Carolina. I think I damn near ordered everything on the menu the first day they opened lol.
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lol the Pizza scene in Phoenix is outstanding.
The Crust Brothers was started by the guys who started The Crust in Naples. It's a Tommy's rip off (they even shipped buns from Audinos to have them replicated and bought a 40 or something year old oven so they could have an 'Old Oven' like many in UA order). It's not 100% on par with Tommy's but it's close.
Beyond Ohio tavern style pizza, places like POMO, Cibo, Lamp and Bianco have excellent Neapolitan style pies. LGO has a legit great sourdough crust. Trevor's and Pizza To The Rescue are outstanding NY style pies. Not to mention Phoenix has Chicago deep dish spots like Lou Malnati's and Giordano's.
We literally have great versions of every pizza in the country except for a true New Haven style.
Tommy’s has gone downhill in the past half decade. It’s a shame. I’ve eaten it since I was a little kid and it’s changed and not for the better.
I really don't have a favorite.
But I know what I don't like - Dominos, Pizza Hut, Little Cesar's etc. It's really hard to screw up pizza, but they have mastered the art. If I want something that tastes like cardboard with rancid ketchup smeared on it, I can do that myself at home.
BubbaGumps
I agree with you on that for the most part. But I've also had some good ones. It all depends on who's making it. Sadly, the good ones are few and far between. Pizza Hut used to be good when they had the sit-down restaurants.
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My favorite pizza is DiCarlos pizza. It’s Ohio valley style pizza and it’s so good.
Buckeye4life
I've heard that mentioned a lot
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I finally tried DiCarlo's and it is just not very good. It's essentially cold cheese on sauced toast.
It's like they baked the pizza, pulled it out, and said, "Duh, we forgot the cheese! Throw some on now and maybe nobody will notice."
I don't understand how anybody can prefer this style.
Before I moved to a lesser state... My family used to rent houses in Lakeside every summer, so I don't think I'll ever feel attached to a pizza joint like I am to Sloopy's in Port Clinton.
Kraus’ Pizza in Massillon. The one on Amherst. Deliciously greasy!
This is the best around where I live. They are from Upstate NY. It's old school pickup delivery and have about half a dozen or so booths/tables
They could be a lot bigger but they're happy with being stoners and being what they are
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Ocean Pizza. New London Ct. Been there for years and years, run by Greeks.
Pub 32 in Woodstock, New Hampshire...just up the road from the White Mountain Visitor Center...has an amazing pie! And the surrounding mountains, forests, streams, and covered bridges provide an incredible backdrop!
Aracri Pizzeria in downtown Columbus is the best "New York thin" pizza in central Ohio. Period. Family owned and operated for over 25 years.
https://aracripizzeria.com/
Looks pretty freakin good
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Cloudcroft Brewing Co. in Couldcroft, NM. Great brick oven style pizza. The best has green chili as a topping. Additionally, Mad Jacks BBQ is right down the street. Two of the best restaurants anywhere.
“I am all that is man.” —Thorny
I picked the wrong time to look at this thread again. Hungry... Overworked... Ready for pizza. Mr Ts and Katie's in Gahanna are both great. Think Mr Ts closed (again). Am in Dallas and the pizza here is meh. Waiting for Red Robin to offer Donatos.
Just had pizza with friends at Donatos tonight...Once again, I do NOT get the attraction!
Readnguy - since I'm an Ohio ex-pat in Texas, I view it this way... I call Dickies "the McDonalds of BBQ." I view Donatos in the same light. In my area, we have the national chains and some local independents that do their best. If Donatos opens at the local Red Robin, I'll go there first for a taste of home. When I'm in Columbus, I go elsewhere. GO BUCKS!
Pizza Crossing in downtown Logan, Ohio.......great pizza!!
Brice, Ohio Little Sicily
98, I completely get it! I have a nephew who is a Dallas cop. His dad, my brother-in-law and best bud, lives in Belton, his brother is in Round Rock, and. he has a sister in College Station. Whenever we visit Dallas we generally get burgers, BBQ, or Chinese at China Royal...and an occasional pizza at Thunderbird Pies. Ok, but not great. We are blessed to have so many great pizza options right here in central Ohio!
Going to Columbus Sunday thru Tuesday going to try something new. maybe donnieboy's suggestion of The Pizza House or take the long way home and go to USArmyBuckeye's Giovanni’s which I probably will do.
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Soon I’m going to be attempting a Tavern/cracker crust style with a cured crust/skin - Chicago thin crust style. I’ve been gathering info and talking to a friend who really knows his pizza and pizza making. I believe this is the same or similar to some of the places in Columbus. I might fold the very thin skins into laminated layers much like a croissant would be. The best part about this style… no special oven is necessary as it is a long bake at 500 degrees - best on a pizza steel.
Sounds good. Let us know how it works.
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If you are considering pizza house, drive 1 mile down to high street and get pizza from Villa Nova instead.
I used to eat there a lot back in the 90's. Good place.
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Kingy’s Pizza in Canal Winchester. Very delicious it’s a great sports bar and everyone there is very nice and they have the most delicious meatlovers pizza I’ve ever had
RECE MESSMER
on my way back to Columbus let's see what happens
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First Ohio pizza in 10 years
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ok cant post my pic on this shitty wifi. but the pizza is awesome
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Munch on a piece for all of us and post that pic when you can!
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Sorry Y'all for posting this pic. Was having trouble posting images
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Nice looking pie. Thank you.
it doesn't look like much, but it tasted great and is better than anything in Boiling Springs SC
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Thank you. That looks like edge to edge fun.
hey donnieboy what was that place you told me about
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Good evening, Boilinsprings.
Lessee. Do any of these sound familiar: Massey’s, Pizza House, Gatto’s, Smith’s Deli, Villa Nova?
pizza house maybe?
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Okay. It is on the very eastern end of Lincoln Ave., just east of the rr trax. Interesting use of glass blocks for the privacy of booths. We were there about six months ago and enjoyed their pizza and a deep-fried appetizer, which was probably mushrooms with ranch dressing.
do you ever sleep lol
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Fratelli's in West Chester, Ohio. Thinner New York Style. The regular pizza was good, but the buffalo chicken really surprised me with how good it was. Also, hit The Cone that was across the street for a little post-pizza dessert.
How firm thy friendship
Finally got this shitty depressing day over. I can't believe how much Reynoldsburg and Gahanna New Albany and Pickerington has changed. It was hard to recognize most of it. I wish I had time to get to campus but I'm done for the day and ready to go home. VICKS PIZZA in Reynoldsburg last night was better than ever. So many other spots I saw that looked good. If timing works out 828 in Ashville nc on my way home.
Sorry y'all for posting this on here just bored sitting in my hotel room
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Favorite anywhere is a tie... Spunto Thin Crust - West Village, NYC and South End, Venice Beach, LA
Favorite Ohio... Bar Cento - Ohio City, Cleveland (though I've heard they rebranded. Not sure if they still serve pizza).
@Gratefulbuck, I went to 828 Family Pizzeria per your recommendation and that place was legit. The people working there were very friendly, and the pizza was awesome. Definitely going back soon when I have time to sit down and enjoy it.
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Cool. They’re a very cool group of people there. The staff and the owners. Good pizza and not bad other food. I’ll be there tomorrow (Wednesday) for early dinner before the Tom Segura comedy show. 1/2 price wine night, too!
Add on: did you check out their two step baking process? The guys making the pizza are very deliberate, one of the owners is usually lockstep making the pizzas.
I was pressed for time, so I ordered it to go and ran across the street to Ingle’s while they were making it. I did walk back and looked at the oven. They’re on another level compared to anything I’ve had in a while. I'm going to go back soon and sit down and enjoy it. It's not much farther timewise than it takes me to go to Downtown Greenville.
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I'm ready for this season to start. Going to be special this year. Go Bucks
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What’s the bag limit on pizzas this season?
Minimum 3 per week
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My favorite was always Myles Pizza pub in BG. It closed a few years ago, but there is a second location in Greenville, SC. I was in that area a few weeks ago and I had to stop. It's still as good as I remembered.
What was funny, was that we were not the only table from Ohio. There was a couple from Toledo and a couple from Columbus there as well.
In promulgating your esoteric cogitations, or articulating your superficial sentimentalities and amicable, philosophical or psychological observations, beware of platitudinous ponderosity
I've been there a few time's since finding out about it being there. Good stuff.
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There is a place in Sylvania now called Halftime Pizza on W Bancroft. Identical pizza to Myles. I was told the owner is a former Myles employee
*1000 on Myle’s
I know Greenville had some damage from flooding. Did Myles survive thenflooding?
Not sure if this has been mentioned but Pizza Nerds is a really solid spot. They're moving to Gahanna here shortly. They have 90s theme going with their Pizza names. They also have really good cookies.
Got our last one on the last day they were open. The Mario pizza introduced me to hot honey on pizza and now pizza is just bland without it.
- Adam
I know that this thread has been around a while now and has grown some legs so if I missed it, apologies...
What's everyone's go too frozen pizza? You're trudging at the grocery store at 9pm for no reason and decide to grab one out of the freezer? What's the 1 you enjoy more than others?
A couple different brands have a really great BBQ chicken pizza. Low key, Walmart has a store brand stuffed crust that honestly isn't hateful at all.
The Excellence of Execution, the Best there is, the Best there was, the Best there ever will be!
I know I'll catch a lot of shit for this, but I like Motor City Pizza Double Pepperoni Deep Dish. Actually, any brand rising crust pizza can be tweaked in a 500° in a cast iron skillet and comes out great.
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damn I can't spell this morning. "Can be tweaked by cooking it at 500° in a cast iron skillet"
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Aldi brand Mama Cozzi's Pizza Kitchen Stuffed Crust is pretty good
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For a thinner crust Screamin' Sicilian is pretty good, if you want a rising crust the Palermo brand is decent. Both brands are made by the same company.
Christy's Pizza in Newark - love the sweet sauce and curly pepperoni!
- Adam
Have you ever had Panther Pizza in Newark
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I have not, but I've heard of it. Pizza nerds just left, so there's a top-5 spot available!
- Adam
that looks good
https://www.mypantherpizza.com/panther-pizza---menu
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Angelo’s in Lakewood has been my favorite ever since the first time I had it.
Loved Angelo’s pizza. If I remember correctly they had a two for one deal on Monday nights
To those that vacation in Hilton Head Island, SC...has anyone gone to Mangiamo's?
They have great pizza (not the best ever but it's good) and they of course are the OSU Gamewatch location down there. And it's walking distance to my time share down there at the Marriott Surfwatch Villas.
Let's Go Bucks
One of these days I'm going to take a quick weekend trip down there and watch a game and check it out. My work schedule makes planning things a little difficult sometimes.
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Brice, OH - Little Sicily's is the GOAT
Reynoldsburg, OH - Vicks
Pataskala, OH - Mama Lindas
Columbus, OH - Adriaticos
Buckeye Lake - Pizza Cottage
This aggression will not stand, man
Earlier this month, I visited Columbus for the first time in years and got a Vick's pizza and it was better than I ever remembered. And I can kick myself in the ass for forgetting to go to Little Sicily's when I'm up there.
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@Gratefulbuck I took my wife to 828 Family Pizzeria today and actually sat down and enjoyed the place. Our waiter David explained the 2-oven setup It is awesome I'm going to try and incorporate something like that in my homemade setup. Had the New Yorker pizza buffalo wings and she had a huge ass salad that will last her for 2 days lol
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Dude, I was there today (yesterday), as well. Sitting at the bar right around 5pm. Wednesday is 1/2 price bottles of wine. Ha!
I have a similar baking process at home in my conventional oven that I have been using for years. I have a 1/2” thick pizza steel that I position on a lower rack, this is for baking the bottom and overall baking. Then, I also have a pizza stone that I position high up on a rack as close I can get to the broiler, this is for top heat and getting a desired level of charring. I have double ovens now that are gas with a flame, but, prior to this home I always had a single oven that was electric (no flame for broiler, but a coil). I’d just have both the steel and the stone in the same oven - steel down low and stone up high. I have gotten outstanding results with this baking process at home. My oven goes to 550 degrees, but, the steel actually gets hotter and close to 600 degrees. A steel holds and transfers much more heat than a pizza stone does. This is essentially what 828 is doing with their two step process, but, with real pizza ovens.
Glad you enjoyed 828! It is pretty damn good. But, not for nothing, my pizza is better. :-) At least that’s what my wife tells me… ha
Missed you by about an hour. We got out of there around 4.
I'm going to try your setup in my oven. I've got basically same setup, but I use a weber kettle grill with a modified kettle pizza attachment. with my stone on top wrapped in heavy duty aluminum foil to keep the heat in and my steel on the bottom. I also use lump charcoal and wood and it gets freaking hot 900°-1000°. The only downside is you have to rotate the pie to get the crust evenly charred plus it only takes 3 or 4 minutes to cook. So it's a lot of work for that short of a cook.
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That's just a generic photo from google but is basically what I use. I've modified mine to get a lot better convection across the top of the pie
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I’m going to check out that Weber kettle. Is the modified pizza attachment also by Weber? Do you have to removed the top to launch and/or turn a pizza, or is there a window/door?
Unless you’re baking a thick pan pizza, the quicker the bake the better. 900+ degrees is awesome. The theory is that the longer the bake and you’re risking having your dough dry out. I’m baking for about five minutes or even longer, which, is why I’m making dough at a higher hydration %.
https://www.kettlepizza.com/charcoal-grill-pizza-oven-kits/
It's not made by weber it's a separate company and actually there are others that have them pizzacraft for instance. Put the pie on a peel slide right onto the steel. The problem with the design out of the box is you lose heat in the dome/lid of the grill which causes the crust to cook before the toppings are finished. What I did and there are some youtube video's is put another grill grate on top of the kettle attachment then put an 18" rectangle stone on that then wrapped the grate and stone with heavy duty aluminum foil which will essentially bypass the dome and get good convection across the top of the pie. I'll see if I can get a good video of a similar setup and post. reason for using a 18" rectangle stone is I couldn't find a large enough round one 21" round I think would fit perfect but would have to measure to be sure.
The negatives are that it takes a lot of practice. And if your cooking multiple pies for say a party or something planning your fuel is very important because once it cools down you have to take it apart to add more wood and it's a pain in the ass to get it back up to temp.
Sorry about that rambling half non coherent post I had 4 phone calls and someone trying to sell me stuff at my door
Edit:
I didn't mention I use a 22.5 kettle. They also make one for the 26" kettle
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Ok, I see. Yeah, I could see that being very workable. I could also see it being problematic with keeping the heat high for multiple bakes.
Btw, the thicker the steel, the more heat transfer and the longer it retains the heat. It also gets much heavier. Mine is 17” x 22” x 1/2”. It weighs about 55lb. In this case, size does matter!
damn . mines like 16x16 3/8
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tell them you brought in 3 costumers this month. I bragged and a couple guys from work went there.
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LOL. Word of mouth is always the best advertising. Depending on the mouth… :-)
Tell them for the advertisement you need 3/4 off your wine on Wednesday's lol
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Actually, I’m going to do exactly that, just messing with them. They will get a good laugh. They’re always pretty good to regulars. We’ll always order a side of grilled chicken to go (add on for their salads). They know it’s for our dog and they never charge me for it.
Sounds like cool people
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Rofini's Pizza was the best and wasn't even close.
1. Terita's Pizza in Columbus
2.Little Sicilly's in Brice
3. Pizza House Columbus
your choices are all great
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828 Family Pizzeria in Ashville North Carolina is most definitely the best pizza outside of NYC I have ever had period
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Well then, my friend, you really need to make a pilgrimage up to the New Haven area. Their pizza is just as good and/or better than the best of New York pizza. But, 828 is damn good. Same family and recipes as Patsy’s in NYC.
Connecticut might be doable. My nephew lives in Boston and has been trying to get me to come up there to visit. My pal google says it's a 2hr16m drive.
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The wife was out running errands on Monday and got a carryout pizza from Massey’s in Graceland Shopping Center.
It was a white pizza with rottensmella and Gorgonzola, topped with mushrooms and white onions.
The partially cooked onions were a nice balance to the salty sweetness of the Gorgonzola. That was very good stuff, indeed!
Hello buddy sounds good
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Good evening, Boilingsprings!
Gonna work up some energy and make a post by Friday.
ok my friend. have a good evening
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wtf is rottensmella lol
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That’s what my old refereeing buddy called Mozzarella.
lol
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I didn't know you were a referee
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Soccer for over forty years: club, high school and college.
hell yeah man that's very impressive. that's a lot of running
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are you on Facebook?
Die Living // PT*42
Thanks, Moose and Goose.
I was many years ago, got hacked, came back three years ago, got overloaded with pics of everyone’s daily activities and dropped off. 11W is much more fun and less intrusive, but I do spend way too much time on here, even for a retired guy.
there are some really great and active pizza specific Facebook groups for Dayton, Cincinnati, Columbus, and then more broadly for all of Ohio respectively you might enjoy
I can list em here if anyone cares to know?
Die Living // PT*42
what is facebook? joking
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Pizzeria Bianco, Phx.
t s blue
I see that a lot on best in the country. Looks good
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Netflix special on Chris Bianco. The house made Mozz app is incredible.
t s blue
That dude is a real character. Funny guy. He’s also a master pizziaola, and cuts no corners. Bianco’s is the bomb
ill have to check it out
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watching it right now
Thanks now I need an excuse to go to Phoenix lol. It is close to Vegas
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I can tell my wife right now that I'm going to Vegas for a few days, and she would be like ok be careful. On the other hand, if I said I'm going to Phoenix to try a pizza joint she will ask if I lost my damn mind. So, I need to combine my ventures lol
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What happens in Phoenix stays in Phoenix
I literally did that. Of course, I took my wife with. Then went to Vegas.
lol on your Phoenix thing
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There are so many other things I would rather do near Phoenix than go to Vegas.
Citizens Pie in Ohio City neighborhood of Cleveland
Buckeyes Rule!
Tommy's when I can get it.
Donatos mostly.
Have you tried Donatos new Bakery Crust ?
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I have not. Way back when they had a ciabatta crust, that was the bomb.
I never had ciabatta crust
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If you're ever in the DMV area, make sure to hit up Andy's Pizza and get the pepperoni special.
I mean, look at this...
Absolutely to PIE for!
Vedi la pizza e’ pui mor.
looks really good but whats all that stuff on the good part
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Burrata and basil (plus a hot honey drizzle- not too much)
That crust looks good
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do you know where Newport news is
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one of the best pizzas I have ever had was from there but can't remember the name
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Never been, but I guess I'll have something on the radar if I ever visit Virginia Beach.
Vinny's Pizza. but it's been years since I've been there
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My man.
Look's great. The other night when I asked where DMV was, I might have been a tad bit buzzed lol. My mom used to live in Tysons Corner and my sister-in-law lives close to Baltimore.
https://www.eatandyspizza.com/
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I lived in Northern Virginia (NoVA) in the 90s. Never referred to DC/Maryland/Virginia as DMV because, well, Department of Motor Vehicles (or Division of Motor Vehicles). Yeah, I know in Maryland it's MVA (Motor Vehicle Administration), but Virginia and DC got it right (DMV), as did the vast majority of other states.
NoVA, DC, and Wrong Side of the River sounds about right, lol.
Well, I'm going with WTF are you saying lol. Sounds good though lol
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where is dmv
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The DC area (D) and surrounding parts of Maryland (M) and Virginia (V)
gotcha
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Try Cardinal Pizza in westerville! I've had it twice now and I've its amazing. A bit pricey, but what's new?
Size doesn't necessarily matter if you want it hard enough.
Pizza Thief in Portland, OR. Best meatball pie I’ve ever eaten and their sausage and onion pie is one of the best regardless of toppings. I’ve been there several times and have never had anything but a seriously top-notch pizza.
The Velvet Frog
In Ohio Mary’s pizza was the go to. Where I live now Gino’s was until he passed away and now is closed. Grimaldi’s is the go to now.
Had a Grimaldi’s in Greenville Sc but it closed
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That was the most inconsistent Grimaldi’s I’ve been to.
Grimaldi’s, done right, is damn good.
Well hell what do you expect in Upstate South Carolina. The 90% of the people that eat there aren't like us. They don't give a shit if it's Grimaldi’s or Pizza Inn and the people working there don't understand the difference.
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You would think it's location and everything corporate would have hammered serious sop's and had that location very consistent their yields should have been fantastic
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Agreed. No good reason other than poor training and poor management. The location seemed great, I think there was even a movie theater nearby. When I was in FL, there were two nearby. One shut down, but, they were fairly close to one another. Both were fairly consistent. The GVL one I went to 4/5 times, only once was it “damn good”, the other times left me wondering “wtf, why and how?”.
As for whether the locals appreciate a great pizza over run of the mill, who knows. Different tastes for different folks. In many instances, even bad pizza places thrive. But, a bad Grimaldi’s is still better than many. A real deal Grimaldi’s is better than most.
I didn't intend to seem disrespectful to the locals; it's just that the majority of the ones I'm associated with would pick BBQ or something like that to pizza every time.
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Belleria in Youngstown
Stadz in Blacklick….best pizza no one probably knows about….not cheap though
Dude, I drove past that place 2 times when I was in Columbus last month. I wish I knew then. There are a ton of places on the east side that looks like would be good. I was only there 3 days for a funeral, so I didn't have a lot of time.
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Rubino's, Emelio's, TAT, Gatto's, Pizza House, Pizza Crossing, Grandad's, Vick's, Katie's, Susie's Sub Shop, Joe's, Bexley Pizza Plus, Little Sicily's, Tommy's, Iacono's, DoughBoyz, and Little Italy's are all great tavern/Columbus style.
Paulie Gee's for Detroit style.
Yellowbrick for Chicago stuffed.
Papa Giorgio's and Pies & Pints for New York approximations.
Good list. I love Rubinos but dude in my younger days I could kill a large by myself quick and want more.
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https://www.50toppizza.it/50-top-usa-2024/
https://www.50toppizza.it/50-top-pizza-usa-2024-excellent-pizzerias/
https://www.50toppizza.it/50-top-world-2024/
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I’ll have to hit those two in Charlotte next time there.
I was thinking the same thing. Pizza Baby looks good.
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Reading this threat stuck with awful Alaskan pizza was not a good idea.
Being from the Mahoning Valley originally I always get Sunrise Inn pizza in Warren when I'm in town. My wife is partial to Luca's, a hole in the wall place in Stow, really good thin crust.
It's been 30 years but I still think of Catfish Biff's now and again.
I've heard Luca's mentioned on here. I can't believe I've never had Catfish Biffs or I just don't remember it. You ever go to Moose's Tooth Pub & Pizzeria in Anchorage?
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"You ever go to Moose's Tooth Pub & Pizzeria in Anchorage?"
Many times - it's not bad pizza by any means but the locals here thinks it's God's gift to pizza.
A friend of mine moved there and was a waitress/bartender there but she basically said the same thing as you.
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Buona sera, Montague.
Ever been to the MVR in Youngstown, just down the hill from the YSU Campus? I believe it is right behind the Meshell Building.
They have a dish called Italian Potatoes, which is halved and fried new potatoes with Italian greens, tomatoes, onions and garlic. Mama mia!
Great as a side but large enough for an entree. Would make a good, shared appetizer, too. Great with beer or Chianti. When they first came out with it, they called it “Jimmy’s Potatoes”, after Tress.
MVR stands for Mahoning Valley Restaurant, a great neighborhood place witth multiple bocce courts out back.
Be well.
Hey man! Sure, glad to see you back on here. Hope everything is ok.
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Thank you, very much.
I found myself on 11W consistently 10–12 hours per day and needed a break. Health okay so far.
Go, Bucks!
Very definitely, Go, Pizza!
Thank you, again.
I totally understand. You have a lot of friends on here. And yeah, Go Pizza! for sure
Edit
I was having kind of a bad day but now it's good
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Ciao, Donnie.
Yeah, been there a few times but never had the Italian potatoes. The meatball smash is one of my favorites.
Sunrise yum. Finally some Youngstown pizza. The Elmton in Struthers is our favorite.
I always bring Avalon no bakes home when leaving ytown
why are people such assholes they got to dv people in a thread like this I just don't get it. Just sat what pisses you off. your behind a keyboard so you wont get your ass kicked or anything
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Gratefulbuck Hollar if you're ok
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And I hope 828 pizza didn't get destroyed
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I tried to shoot him an email to see if he's ok but it bounced back. Looks like it must have been an old email address from when he was in Florida.
Grateful, praying that you are doing ok. There are a lot of folks on the site that are worried about you.
We got hammered by that storm but where he's at got it really bad
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Fucking power company teasing me. Had power for 4 minutes lol. It's a good sign though thank god
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Ok power is back on again hopefully it stays on and damn I need some grooming lol
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I know nobody gives a fuck but it is what it 6
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Can you let me know if you hear anything from him. Everything we got around here will be repaired in time but some of those small towns around Ashville are gone. From what I am hearing on the radio is that the national guard is flying in supplies and mobile cell towers or whatever they're called
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I will. I got a mod going to try to contact him tonight. He might have the same (outdated) email address that I have though.
I saw that Elon is getting Starlink connected in the area so that's good. On X they are saying hundreds have already been connected via the mobile trucks that have been sent to affected areas. Hope we hear from our boy soon.
Thanks man I appreciate it.
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We are fine. No power or WiFi and finally getting a little WiFi. We’re just now hearing of most of the damage around. We had no damage and our road is great. There was damage and flooding all around our area, and from what I hear it’s really bad in surrounding areas. We do have a full house generator running off propane, and our well is fine for water. We have a lot of food, including flour for making pizza. We’re good! Our hearts break for those much less fortunate, including those in FL where understand they’ve also been hammered.
I’m not receiving any emails as of yet. NH, it’s different than the one I had in FL. Thank y’all for the kind thoughts. We’re good! My heart breaks for those less fortunate. Oh, no tv or news whatsoever. First Buckeye game I’ve missed in a long time. I do have my full library of music on my phone and Bluetooth.
Nice! Came just to see if you’d been accounted for yet. Hope those still in danger find safety.
Hmm
Shocked I was able to even post. Cell has been non existent until recently. Power and wifi might be a while.
Cool glad to hear from you and your ok
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Besides having no power or Internet and having to use a chainsaw for travel missing the game pissed me off more than anything.
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I’m on a private road and we just had it graded for better drainage and a bunch of rock put down. It held up wonderfully and we only needed to clear debris and branches. But, just down to the road and around corner there are three trees down crisscrossing the road where it’s been cut away to form a tunnel to drive through. We’re north of Asheville and haven’t been into town yet. Just now seeing pics and video. But, we’ve driven around Burnsville and Spruce Pine areas looking for gas and groceries - it’s a mess. Spruce Pine is devastated.
Whew! Glad you are ok and that your home wasn't damaged. Great news!
We are amazed and feel very lucky to not have any damaged. We do have a small landslide at the top of our driveway where a tree blew over and is leaning and its roots and water runoff caused my driveway and fence to give way along the side.
I left FL in part to get away from this crap!
Who would have ever thought about a tropical storm that strong hitting in the mountains. I guess by now you know that a portion of I40 is gone.
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Yes I’m aware of I40 and I26 north just into TN is also closed. There was a tornado in Blowing Rock near Boone, right in the mountains. Really amazing. The pics and videos and stories I’m now seeing are devastating.
If you need gas or anything let me know I'm off Thursday and Friday. I can try to get up there
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Thank you, man. We’re actually real good. I filled up yesterday with gas and my wife’s was already full. We have plenty of food, bottled water and our well is fine, plenty of propane for the generator so we have power. I had an old dvd player that we hooked up and tons of dvd’s. We’ve invited friends to come up and hang eat and shower with hot water. We’re good for 2/3 weeks anyway.
Ok cool. I'm here if this shit goes long term. Go Bucks
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Thank you so much. Much appreciated. There are many much less fortunate. We have friends coming up to have a hot shower, hang and eat. Some have power, most don’t have water that doesn’t have to be boiled. But, we’re making the best of it, having some fun. Thanks again
Beau Jo's in Idaho Springs, CO. Never drive past it on the way out west.
vacuuming sucks
Eagle's Pizza in New Albany
Surprised to see this one on here. Had Eagle's a few months ago, and I thought it was possibly the worst pizza I've ever had. To each his own!
I used to love that pizza when I went to my grandparents house back in90s
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A friend of mine graduated from the old New Albany H.S., and he tells me it was their hangout.
Time and taste will surely change, or something like that.
Sup buddy
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Not much, my friend.
We had another white pizza with black olives and sliced tomatoes from Massey’s at Graceland. Very good while listening to the game on Saturday night.
I don't know how you come up with those but the more I think about them the more delicious they sound
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I seen cool pics of my cousin Mark and his friends hanging at the pinball machine looking back it's pretty cool
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I need pizza lol
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It might be pretty irresponsible to drive to Charlotte for pizza when I have all this cleanup to do .. but I need a break. Pizza Baby here I come lol...eatpizzababy.com
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Nice. I’m making pizza tomorrow for at least six people. Pizza party! Actually, really just a party.
Cool have fun man. Eat a couple slices for me.
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Best I’ve had - John’s of Bleecker (NYC)
favorite in Ohio - Gatsby’s (Gahanna)
Ohio in general has excellent pizza (I’ve been everywhere in the USA) and Columbus does it as well as anyone. I especially enjoy pubs & establishments that have similar style to Massey’s
Gatsby's definitely hit the spot for me and agree with your comment about Ohio pizza. I've had some really shitty ones but the majority are better than anything I can get around here
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except 828 in Ashville and Myles in Greenville
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Love John's. There are so many great pizza spots in that neighborhood.
I've lived in 7 states and my favorite pizza by far is in Ohio. I'm not sure exactly what the difference is. Is it the water? Maybe it's just home town bias but I'd take Plaza Pizza from Newark/Heath over anything I've had in the southern or western states.
Finally got internet restored and am getting ready to watch Ohio State MSU game... Go Bucks lol
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I just got my fiber internet back tonight! Small wins. Sadly, power is still out for many and for those on city water it’s a real problem.
Unfortunately, I may not even watch the game. Hopefully, I’ll be able to at least keep an eye on it. Priorities. Making four grandma/Sicilian pan pizzas tomorrow for the first responders. We scored some Sir Galahad flour out of a big bag that had just been delivered. We won’t have all the perfect ingredients, such as we’ll have to use fresh mozz instead of a drier mozz, but so be it. Some have been mentioning that they want pizza. So be it. Pizza
Grateful Buck: Maestro Pizzaiuolo.
How's everything going down there?
I hope everyone is okay and life will get back to normal soon.
In big time clean up mode around these parts.
On the plus side, I have perfected my same day dough Sicilian pizza! Been making lots of them and toying with it.
In cleanup mode down here as well. It's no way near as bad as Western North Carolina/Ashville but still a mess with all the debris. I can't post on here what I want to because I don't want to violate the commenting policy but just the way neighbors are helping neighbors is awesome. check out shawn ryan SRS #138
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that is a great podcast and they had interaction with a group from Michigan and they wanted to kick their ass too lmao
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Really good to hear that you have food and power.
We’ve been very good with that. All this pizza and then some, a lot some, has been for the first responders.
Indianapolis: Futuro, Diavola, Arni’s
HM: Napolese, King Dough
i thought hurricane season was over!
Pizza Margarita - São Paulo, Brasil
--started at the bottom now we're here--
If this is the place you're talking about that is freakin awesome. The char on the crust looks perfect so does the toppings. Unfortunately, Thats one I'll probably never get to try.
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I can't believe we have filled 2 threads on pizza. These threads have ignited a love for me to try different pizza places every Saturday. A couple weeks ago I tried Flyer's pizza in Groveport. Not the best, but solid pizza.
How firm thy friendship
Their pics online look good. My favorite is NY style, but I miss the pizza's from around Columbus more than anything. There are so many solid places around Ohio.
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Bummie's on Main in Newark.
That looks deeeeelicious.
It was. There are so many good pizza places in Newark/Heath.
If you can try Panther Pizza at 2448 W High St and let me know how it is
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My brother had pizza there and he said it was good but thicker than he likes it. He said it was heavy.
ok cool. The only reason I keep asking about it is because a good friend of mine from high school owns it and I want to see her succeed
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I've spent the past month in Italy, everywhere from Puglia to Naples to Genoa to Bologna. Best pizza I've had, out of at least 15, was in La Spezia, at Pizzeria Pulcinella. But it didn't match up to the very best slices I've had in New York City. Something about the water, I think. The thing about Naples pizza is that they're all soggy in the middle. That's the way Neapolitans like it; I don't. Thin crust but firm; mix of golden and red tomatoes for the sauce; bufala mozzarella (though fior di latte can be pretty good, too) and fresh toppings. I prefer capricciosa style. Oven must be 1000 F, minimum. A burnt crust bubble or two isn't a bad thing.
Central Ohio favorite has always been Tommy's. Totally different style, but just delicious IMO.
MaxBuck
Great stuff, MaxBuck.
We were there twice last century (how's that for being OLD) and had pizza casareccia, made in a wood-fired oven located outside of a casello (a railroad worker's residence along the tracks). Just enough char to give a skosh of bitterness to balance the mozzarella and artichokes. For dessert, macedonia, grappa and espresso.
What I really liked was that the pizzerie used only the best, seasonal ingredients on a single-topping pie.
What I really like is that you had that pizza, dessert, grappa and espresso outside of a railroad workers residence. Now, that’s immersing!
WOW you guys have experienced pizza on a whole nother level. I like reading these posts and learning a few things.
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Go Bucks!!!
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Second half will be better. Hopefully Burke figures it out cause he's getting burnt and he's better than that.
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well shit
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Bad night so please don’t ruin your great thread! Back to the Lounge for post game ache.
agreed
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What do you gents think, good bourbon or good brandy? Courvoisier or Knob Crick? Beats the britches off of being pissed.
Good bourbon and keep them coming lol.
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Gotcha.
Was too pissed off to drink last night. I would've wasted good bourbon. There will be other times.
Back, back, back..........you go, to where you once belonged, Jo-Jo!
lol ... do 1 for me or 3
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I have an honest question. If I drink two fingers of bourbon, am I actually flipping myself off?
You might be. Do three fingers so you don't risk it.
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Guy's I'm not going to lie I love Pizza maybe 6 days a week. But If I don't find a decent steak anytime soon, I'm going to go ballistic haha. I was out taking the trash down to the road and I swore I heard my grills saying Greg don't you like us anymore? lol joking but I need a big ass dry aged ribeye
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This vegetarian gives you an upvote.
Thanks Donnieboy
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Nothing wrong with a new topic about the best steaks! We have two weeks to get over the last game and get ready for the rest of the season.
The only posts seem to be about that game. I’ve read all I care to about that. Onward!
Agree, something better to take minds off that subject. I prefer my own reverse seared ribeye steaks but am always open to a dining experience!
reverse seared on a sns on my weber.
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Looks like I will be spending a couple weeks close to Hinckley, OH and have a lot of pizza places to look for towards Cleveland. Any updates or refreshes would be appreciated! And if a steak thread starts…. lol, not as involved as BSB is on the site so I’ll defer.
cool let us know if you find anything special
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I can try to start a steak/grilling thread if you'd like but I doubt it would work
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Might not age well
lol such dry humor.. haha
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Looks like the thread has been gaslit.
That settles it. I'm going to Whole foods or Fresh Market in Greenville tomorrow after work to get a proper steak to put on the grill.
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delete
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With baked potato with butter and sour cream, corn kn the cob, baked beans, coleslaw and plenty of Conn’s potato chips and great, ice-cold beer!
Damn Donnieboy your killin me lmao
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Baked potato with butter and sour cream and cheese, Good corn on the cob is non existent around here baked beans for sure and definitely cold beer
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Boom!! scored some decent looking ribeye's. I didn't realize I was out of my Jealous Devil wood to cook them on. So, they're sitting in the refrigerator seasoning in "Meat Church The Gospel" rub and should be awesome tomorrow. So its pizza tonight haha
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That sounds like a winner: pizza tonight and beefsteak ala Boilingsprings tomorrow.
Funny, but the wife tried feeding ground beef to the 13-month-old cock-a-poo today, but that dog only likes chicken or porkchops! She does try to wrest my Heineken away, though. I cannot fight her fair. lolz
Glad to hear that everyone is safe. That's the important thing. I would live in Destin or Saint Pete in a heartbeat, were it not for those hurricanes. Those damned things belong in a tall glass at Pat O'Brien's down in Nawlins.
you got that right. Destin would be great. BTW cool dog and good taste in beer
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This thread is getting a little long. Do you guys want me to start a 3rd
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Yessir!
https://www.elevenwarriors.com/forum/anything-else/2024/10/149902/those-who-love-pizza-what-is-your-favorite-pizza-3
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