11-04-2022, 01:36 PM
|
#1441
|
|
Celebrated Square Root Day
|
Quote:
Originally Posted by DownInFlames
Paul’s is good pizza but the owner is antivax and homophobic (and probably worse things) so I stopped getting it. I had Niko’s tonight and it’s still my favourite.
|
Yeah, I stopped going there as well.
|
|
|
|
11-04-2022, 05:04 PM
|
#1442
|
|
Powerplay Quarterback
|
Are there any good pizza joints that use alternative crusts, like gluten free or keto?
Last edited by bossy22; 11-04-2022 at 11:16 PM.
|
|
|
|
|
11-05-2022, 09:58 AM
|
#1443
|
|
Franchise Player
|
Quote:
Originally Posted by bossy22
Are there any good pizza joints that use alternative crusts, like gluten free or keto?
|
I am celiac so have to eat Gluten Free - I've really enjoyed Bow Tie (a few locations around the city) and Inglewood Pizza (two locations - Inglewood and Killarney) lately.
For dedicated Gluten Free pizza there is Avatara and Village Flatbread.
|
|
|
|
|
11-06-2022, 08:44 AM
|
#1444
|
|
Franchise Player
|
Best gluten free in the city is Micheals downtown.
|
|
|
|
|
11-07-2022, 01:06 PM
|
#1445
|
|
Powerplay Quarterback
|
Quote:
Originally Posted by bossy22
Are there any good pizza joints that use alternative crusts, like gluten free or keto?
|
I've heard Double Zero in Chinook has a great GF crust
|
|
|
|
11-08-2022, 09:05 PM
|
#1446
|
|
Franchise Player
Join Date: Mar 2007
Location: Income Tax Central
|
Quote:
A well-known staple in Calgary’s south end is celebrating its golden anniversary. This year, Tops Pizza & Steakhouse on Fairmount Drive SE will mark it’s 50th year in the food service industry after opening its doors in 1972.
“It means a lot,” said longtime owner, George Tsoulamanis. “Fifty years is a long time to run a restaurant, you know.”
|
https://globalnews.ca/news/9255975/t...ouse-turns-50/
I've spent more time than I'd care to admit there, gotta love Tops!
__________________
The Beatings Shall Continue Until Morale Improves!
This Post Has Been Distilled for the Eradication of Seemingly Incurable Sadness.
If you are flammable and have legs, you are never blocking a Fire Exit. - Mitch Hedberg
|
|
|
|
|
02-09-2023, 07:45 PM
|
#1448
|
|
Powerplay Quarterback
|
It pains me to say so, but Inglewood Pizza has slipped big time. Picked up a couple times over the last two months - crust is thinner and breadier. Cheese is a bit lighter. Sauce seems to have changed. Bit of a heartbreaker for one of my all time faves.
Couple of recent decent pizzas, Portland Street at 88 Brewing was stellar. And Acme pizza at Two House has potential but needs to work out some hitches in their process.
Sent from my IN2025 using Tapatalk
|
|
|
|
|
02-09-2023, 07:46 PM
|
#1449
|
|
Powerplay Quarterback
|
If you ever find yourself in Winnipeg, Wall Street Slice is the best around. Best pizza I've ever had. Calgary or Winnipeg:
https://www.wallstreetslice.com/
|
|
|
|
|
The Following User Says Thank You to Cycling76er For This Useful Post:
|
|
|
02-10-2023, 03:17 AM
|
#1450
|
|
Powerplay Quarterback
Join Date: Dec 2013
Location: Calgary, Canada
|
I have been having some excellent pies and Old Town Steak and Pizza in Airdrie lately.
Always a great pie, consistent, excellent pricing, great service and management and more. Although a pizza thread, their food overall is excellent!
|
|
|
|
|
02-10-2023, 08:47 AM
|
#1451
|
|
Franchise Player
|
Have we forgiven Paul's Pizza for being antivaxx? LoL man I'm craving some of that greasy goodness.
|
|
|
|
|
02-10-2023, 08:58 AM
|
#1452
|
|
Franchise Player
Join Date: Mar 2012
Location: Sylvan Lake
|
Quote:
Originally Posted by CroFlames
Have we forgiven Paul's Pizza for being antivaxx? LoL man I'm craving some of that greasy goodness.
|
no
That dude is a complete #######
https://www.facebook.com/www.pauls.pizza/
__________________
Captain James P. DeCOSTE, CD, 18 Sep 1993
Corporal Jean-Marc H. BECHARD, 6 Aug 1993
Quote:
Originally Posted by Sliver
Just ignore me...I'm in a mood today.
|
Last edited by undercoverbrother; 02-10-2023 at 09:02 AM.
|
|
|
|
|
The Following 7 Users Say Thank You to undercoverbrother For This Useful Post:
|
|
|
02-10-2023, 09:25 AM
|
#1453
|
|
Franchise Player
|
####
|
|
|
|
|
02-10-2023, 09:29 AM
|
#1454
|
|
That Crazy Guy at the Bus Stop
Join Date: Jun 2010
Location: Springfield Penitentiary
|
That guy is such a POS.
|
|
|
|
|
02-10-2023, 09:53 AM
|
#1455
|
|
Franchise Player
Join Date: Feb 2011
Location: Somewhere down the crazy river.
|
What is wrong with pizzeria owners? They literally have the easiest kind of restaurant to operate and profit from.
|
|
|
|
|
02-10-2023, 12:00 PM
|
#1456
|
|
First Line Centre
|
I mourn the innocence of eating Paul's before I knew what he was. I live in the south so still order from the Shawnessy location on occasion but it nags at me. So I'm doing Crispy Crust on Sunday. If anyone has any dirt on the owner - keep it to yourself - please!!
|
|
|
|
|
The Following 3 Users Say Thank You to Ruttiger For This Useful Post:
|
|
|
02-10-2023, 06:54 PM
|
#1457
|
|
Franchise Player
Join Date: Jun 2006
Location: Calgary, AB
|
Paul’s Pizza’s hot takes on social media suck almost as much their weirdly spiced pizza sauce does.
|
|
|
|
|
The Following User Says Thank You to ben voyonsdonc For This Useful Post:
|
|
|
02-10-2023, 07:08 PM
|
#1458
|
|
Franchise Player
Join Date: Feb 2011
Location: Somewhere down the crazy river.
|
As far as the Detroit style pizza goes, the place that took over from POW is just so-so. I will have to try Sunday Pie when I feel the urge to drive downtown on a Sunday morning.
|
|
|
|
|
02-10-2023, 07:17 PM
|
#1459
|
|
Atomic Nerd
Join Date: Jul 2004
Location: Calgary
|
Quote:
Originally Posted by Wormius
What is wrong with pizzeria owners? They literally have the easiest kind of restaurant to operate and profit from.
|
Low barrier to entry = low IQ, low social responsibility, low moral compass operators
|
|
|
|
|
02-11-2023, 12:33 PM
|
#1460
|
|
Franchise Player
Join Date: Feb 2011
Location: Somewhere down the crazy river.
|
If anybody is interested in making pizza, I tried this recipe out and it worked out really well just following the dough recipe exactly, but letting the dough proof in the oven with the light on. The pain was that he mixed metric and imperial and I ended up warming up the beer to 95C instead of 95F, but thankfully caught the error before I tossed in the yeast.
https://youtu.be/HWG4fF-7eC4
|
|
|
|
|
The Following 6 Users Say Thank You to Wormius For This Useful Post:
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 04:58 PM.
|
|
