Pizza Thread

[Hevishot]

Pizza Bank in Glenmore Landing. Good quality ingredients and damn good service.

[Bigtime]

Always been a big fan of Mannie's on 17th.

[mykalberta]

Pizza 73 near Crescent Heights is complete garbage. I have tried 3 cloeset ones and all are garbage. I go visit my friends in Edmonton and its night and day.

Very Disappointed with Toms House of Pizza, Pizza made to perfection.

I will try Vogollio but its possible I dont like thin crust.

I have had pizza bobs on Memorial they were good.

I also tried a place up Bow trail past the mall, cant remember what it was called but it was damn good. Its a long drive but it was very good.

[Champi]

If you live near the NE. Supreme pizza is where its at. very good stuff very reasonably priced!

[Rerun]

Originally Posted by Hevishot

Pizza Bank in Glenmore Landing. Good quality ingredients and damn good service.

Pizza Bank is another chain that makes their pizza like they were building something on an assembly line. ... no different than a lot of other chain store pizzas.

Plus, they cook their pizza on one of those continuous moving rack/converyor belts. They put the pizza on the conveyor belt in one end of the oven and a few minutes later it comes out the other end. What kind of way is that to cook a pizza? Pizza should be cooked in an oven not on a conveyor belt.

[Komskies]

Originally Posted by Rerun

Plus, they cook their pizza on one of those continuous moving rack/converyor belts. They put the pizza on the conveyor belt in one end of the oven and a few minutes later it comes out the other end. What kind of way is that to cook a pizza? Pizza should be cooked in an oven not on a conveyor belt.

I worked at Boston Pizza the summer after high school and they also had a conveyor oven. The top one was set to 7 minutes and the bottom one was set to 3.5 minutes. While it may not be authentic it really helps control the consistency of cooking time.

In fact come to think of it, Boston Pizza is really good IF, and I stress the if, you have somebody making it that knows what they're doing. The dough is made fresh every day (I was the dough guy!) and the toppings are pretty high quality.

I remember the manager telling us one time how the store was almost $10,000 over budget a month from using too much cheese. But I couldn't bring myself to put any less cheese on the pizzas, it just made you feel bad making somebody a bad pizza.

[VladtheImpaler]

Originally Posted by Komskies

Woodbine in the SW.

I'm in Woodbine, and we keep coming back to Chicago Deep Dish (531-3131) as the best delivery choice. Otherwise, we just make our own.

[Russic]

Originally Posted by Rerun

Pizza Bank is another chain that makes their pizza like they were building something on an assembly line. ... no different than a lot of other chain store pizzas.

Plus, they cook their pizza on one of those continuous moving rack/converyor belts. They put the pizza on the conveyor belt in one end of the oven and a few minutes later it comes out the other end. What kind of way is that to cook a pizza? Pizza should be cooked in an oven not on a conveyor belt.

Can't say I've ever tasted a difference. It's technically the same elements as an oven isn't it?

[ken0042]

Originally Posted by Russic

Can't say I've ever tasted a difference. It's technically the same elements as an oven isn't it?

Not even close. Normal pizza ovens have a stone "floor" that the pizzas sit on, and the heat radiates from those stones. Conveyor ovens have a metal conveyor and the heat blows from all directions.

It's like comparing how comfortable you feel in a house with electric baseboard heat compared to one that uses forced air.

When I worked making pizzas we were in the process of coverting over to the new ovens, and all the staff insisted that their pies get cooked in the stone oven.

[Komskies]

Originally Posted by Russic

Can't say I've ever tasted a difference. It's technically the same elements as an oven isn't it?

I guess the only difference might be that a conventional oven may retain a bit more moisture because it is a closed environment and opposed to the conveyor which doesn't have any doors.

[chummer]

Grimaldi's,under the Brooklyn Bridge....if you're ever in New York

[lucky1]

Originally Posted by Suzles

Best pizza in Calgary for me is Sammy's. Good the day you buy it - just as good cold for breakfast and the best pizza for dinner the next day re-heated.

(Best pizza I have ever had is the garlic mushroom pizza in Red Peppers - Esher, Surrey, England.)

which location?

[Suzles]

Originally Posted by lucky1

which location?

Cedarbrae Plaza

11237 30th St SW
403 251 9800

[jschick88]

Papa John's really suck for customer service. I phoned three locations and each location told me that they don't deliver to my address. The third location that I phoned gave me the first number that I initially tried. Annoys the piss out of me.

[Tron_fdc]

Thought I'd bump this for a review on Western Pizza (used to be called "Tumblers" in Sasky)

http://www.westernpizzaexpress.ca/

A buddy of mine from Regina RAVES about this place. He says it's better than volos, which is impossible IMO, but I was down south in Cranston last night and gave it a shot.

My opinion? it's a good pie. Probably one of the better ones I've had in the city. Good crust, good ingredients, but the main problem was the size (15") which makes it hard to cook in the center without getting soggy. All in all though, it held up to my pizza snob pallet.

If you're close to one of their locations I'd give it a go, I wasn't overly disappointed.

[habernac]

had an amazing chipotle chicken pizza at the Grizzly Paw in Canmore on the weekend.

[1h8vcr]

The Hawaiian pizza from Paul's Steak House in Airdrie is pretty good.

[1h8vcr]

I forgot to mention Mother's Pizza in Country Hills.

[BlackArcher101]

If Stromboli's is still going in Kensington and has recovered from the disaster of new ownership, it might be worth a try. At one point, it had 100% authentic italian pizza and was freaking amazing. The owner would close for a couple months to go to Italy and bring back ingredients. His own mother was the pizza chef I believe! Sadly it went to hell in 2003 (I think around then) when they sold the place. Not sure if they have regained the old style as I haven't been back since.

[Mike Oxlong]

I'll throw in another vote for Western Pizza. That stuff is the best "chain" pizza hands down.

If you are in Woodbine try Tommy's Pizza just down in Canyon Meadows. They are fantastic. They always win lots of awards at local contests..

Resolute mentioned Red Carpet in MAyfair Place earlier. That place is dynamite as well, they know how to make a delicious pizza.