Big fan of Giorroridanio's.

Geeenoh’s East

Speaking of crust, and speaking of take-home [which no one was] I have to express my affection for Bellatoria Crumb Crust. It's a thin crust that's dusted with cornmeal. . . By light-years the best supermarket crust I've run into.

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I'm pretty sure he'd really like that, to be fair.

This post delivers.

I just spent a good 10 minutes scrolling through that Instagram page. Looks great.

You’re dangerously close to going back on the ignore list, pal.

There was a girl in JHS who wore the everlovin' shit out of some Giorroridanio's jeans.

Who are you even talking to?

FWIW their beer is just OK

I like thin crust and Bellatoria is my go to. Sausage Italia and then I put on my own pepperoni. I use a Pizzazz and I cook the crust first to make sure it is crispy. In fact that's what's for supper tonight.

Hands-down the absolute best way to re-heat cold pizza.

Cast iron skillet preheated on medium.
Thin layer of olive oil
Place slices in skillet
Turn heat to low/medium low
Cover.
Check it after five minutes and every couple of minutes until the cheese starts melting, make sure you don’t burn the bottom, which should be perfectly crispy
:thumb:

There are no good pizza options near where I'm at, they all suck and it's like $20 for a shitty cheese pizza.

But ya'll haven't lived until you've tried some cream cheese pizza. There used to be this place that had it, it's just cream cheese mixed with a little water to make it more saucy in place of tomato sauce. So delicious.

Trends have moved away from deep dish, but it's by far the best pizza in the galaxy and maybe the whole universe. Chicago-style pizza for the win.

Other pizza can be very good, though, so I'm not disparaging any pizza. I anxiously wait for the pendulum to swing back to deep dish, though.

caseys flatbread is fire