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Old 04-29-2013, 11:10 AM   #52
Inglewood Jack
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with famoso I understand that the Neapolitan rules specify they have to cook the pies for exactly 90 seconds or whatever, which is alright if you're eating in. for me though, doing take home and an extra 5 minutes broiling on a pizza stone gives the crust the crunch that I actually want. sometimes depending on the type/amount of sauce and toppings, a default famoso can get pretty soggy, especially in the middle.

I think other places that are Neapolitan inspired but don't follow the guidelines so strictly do this already, as I've never had a wet pie at cibo, una, without papers, double zero, etc.

oh and unless I found a toenail in a pizza, I don't think I could ever be so disgusted with one that I wouldn't eat it. not once in my life have I ever thought to myself "blah, this tastes like a hot circle of garbage, I refuse to have another bite"...instead the only thing going through my mind is "YAY PIZZA!!!"
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