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Joined: Sep 2006
Posts: 13,205
Legend
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Legend
Joined: Sep 2006
Posts: 13,205 |
I like a pep-mush pizza from a mom-n-pop joint, with grease puddles. Its not something I have often, but when I do, that's what I like. Reminds me of old times. The chains can't do crust and they can't do sauce; but the mom-n-pops are going away, the same way good short order cooking is. Here in Greater Cleveland where the "east side / west side" debate never ends, this west-sider concedes the pizza part of that debate to the east-siders. Its getting to where all we have is chains. I think there's still a Master Pizza on Pearl & W130th that was always outstanding, and I've heard that Angelo's in Lakewood is worth the trip, but other than that... pizza wasteland.
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Joined: Sep 2006
Posts: 17,438
Legend
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Legend
Joined: Sep 2006
Posts: 17,438 |
When I grew up there was Dominics in Westlake. And that is where we went. I think it is gone now. 
No Craps Given
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Joined: Sep 2006
Posts: 17,027
Legend
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Legend
Joined: Sep 2006
Posts: 17,027 |
Favorite chain: Pizza Hut. Pizza Hut is phenomenal for chain pizza. I love the crispy crust Favorite local: Probably Lou Malnati's, which some people outside of Chicago might know. It's a small local chain. There is a place near me in the burbs called Tortorice's which is very very good. I love the sweet sauce from both places. Favorite toppings: I don't get too exotic, either just cheese, or maybe pepperoni. Although with my homemade stuff, the very best topping in the world is fresh basil. I prefer to slice it up and throw it on immediately after taking it out of the oven. Overall pie: I prefer more than anything to make my own. Whenever I am in Cleveland, I buy a few jars of Alesci's sauce (my sister lives near the Willowick place, which might be the only standing Alesci's right now). I will usually buy a pound of their pizza cheese as well. It's a provolone/mozzarella mix. Although store bought works ok too. It's actually a pretty cheap meal. I worked at a pizza place when I was a teenager so I know how to prepare all that stuff, and I have a pretty good idea on how long too make it.
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Joined: Sep 2006
Posts: 17,438
Legend
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Legend
Joined: Sep 2006
Posts: 17,438 |
Yes that was it. I lived there in the 80's. I am glad to hear it is owned by the same people.
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Joined: Sep 2006
Posts: 17,438
Legend
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Legend
Joined: Sep 2006
Posts: 17,438 |
No, I was wrong. Dominics is closed now and turned into a sports bar. It was in Westlake on Detroit road. It was owned by the same family that owns The Woods. Which is a different restsurant. The food was good at Dominics so it is probably good at The Woods. 
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Joined: Sep 2006
Posts: 75,111
Legend
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OP
Legend
Joined: Sep 2006
Posts: 75,111 |
You need to add a line to your signature: "First down as we threaten again. We can put it away right now. Britt goes in motion. Higgins settles into the slot. Barnidge is tight to the left. Coleman is flanked out wide to the right. Gordon is at home on his couch, and he fires up a fatty. Duke is in the backfield as Cody takes the snap. Here we go." 
"First down inside the 10. A score here will put us in the Super Bowl. Jeudy is far to the left as Njoku settles into the slot. Tillman is flanked out wide to the right. Judkins and Ford are split in the backfield as Flacco takes the snap ... Here we go."
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DawgTalkers.net
Forums DawgTalk Everything Else... PIzza Preferences
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