Anything Pizza

I keep craving pizzas with these ingredients, seems to peak on Fridays...

 

Looking good! Bet it tasted even better!

 

$6.79 in my area now

 

OK Fuck Little Caesars and I'll tell you why. I ordered a pizza for lunch off the app. Drove to pick it up and they were closed. Sat out front banging on the door and calling for a half hour. Gave up. Called all day long. No answer. Took me 3 days to get through to corporate, hour long wait. Got passed around and had to tell my tale of woe each time only to be told a regional manager would call. Never did. Fuck this place.

 

This story sounds familiar

 

Oh that’s why

I couldn’t remember where I read it and took a shot in the dark. They really messed you up!

 

Absolutely not the first I have heard of this

I mean locally at a couple different stores

 

I thought the same thing when I read it he is scarred for life.
We have a pretty good little Caesar’s near us that we get the slices n sticks from. Regular pizza we pay a dollar more for papa John’s.

 

I have no problem paying $25. for a Round Table pizza now. You talk to a human. You pick it up from a human. All is right with the world of pizza.

 

We've got a really good local pizza place here. They would be expensive ($30-35 per pizza) except that they do 2 for 1. Extra large meat pizza for me and extra large veggie pizza for the wife and we eat really well for a few days for only $40 with tip.

 

Split a GF pizza with my wife tonight.

 

How did you make the crust??
Looks tasty AF -

I have mushroom/goat cheese calzones on tap for dinner tonight and pizza tomorrow but on the stone/on the grill so no deep dishy style
1 batch of dough = 4 pizzas/calzones = 2 nights of dinner
No delivery where I live and 12miles to Wal/mart so I gave up and sorted it out myself

 

Please explain why I need two peels.
I just want to understand this - -

I cook my pizza on a stone, on my gas grill - works great, gets nice and hot, etc..
I have been using a metal peel dusted with corn meal to do this with a pretty good success rate - but now you got me wondering

 

Glad the metal peel is working for you
I like a wood peel for launching as it is a lil sturdier for building the pizza on and it seems a lil less sticky.
plus I get to build and use a wooden peel lol

 

I have one i need to glue up and finish, just need weather to warm up a little

 

Thanks!
I’ve used this for years. It may get frowned on here but it’s great for whipping out a quick dough. It makes one 16” thin crust or two 8”-10” cast iron deep dish after a 2-3 hr. rise.
Here’s a thin crust using it:
https://www.tacomaworld.com/threads/anything-pizza.488785/page-119#post-28120729



Edit: It’s in the pasta sauce aisle

 

I gotta look for that, or something like it next time I go to the grocery store. Thanks for specifying it's in the pasta sauce aisle, (hopefully typically). One of these days I may try making dough from scratch, but at least this is a step up from buying pre-made pizza crusts.

I don't know how the local pizza places do it - their crust is always better than anything I've bought, or made from store bought refrigerated pizza dough.

 

The metal peel works good enough but I do have issues with sticking from time to time - I have learned to jiggle it when it sticks and pop it loose/off. I also have to be careful moving the pizza out to the grill re: sturdiness - perhaps I'll pick up a wooden one one of these days.

It would also be nice to have two so I can build pizza #2 while #1 is cooking.

Thanks for the explanation.

 

I'll have to give it a try -
I tend to make my dough but I need to stop over complicating my life all the time, cooking included.