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Originally Posted by CaptainHowdy
I was waiting for your input ...
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Happy to oblige!
Quote:
Originally Posted by baddog
Perhaps from the 750 degree wood burning oven? I am not a cook, so just guessing.
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Quote:
Originally Posted by baddog
I am sticking with my theory as this is another wood burning oven pizza
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Quote:
Originally Posted by JFK
Too much crust  |
That was my thinking - way too much crust (or cornicione as we call it in the trade). In all fairness, the crust looked HUGE on viewing on my phone - looking at it on a large screen the crust seems appropriate.
And yes, Baddog - usually this style of pizza will have a larger crust as it is light and airy as opposed to NY style which is more dense and bread-like.
The pizza business (like any business) is very competitive. Everyone exaggerates. A good backstory helps get customers in the door.
He's got great reviews on Yelp - pretty much all with the same theme: really good pizza, overpriced. If he really is making all of the pizzas himself like he says he is, then kudos to him. To me eating at a "celebrity" chef restaurant where said celebrity isn't in the kitchen is like watching a Broadway play with the understudy filling in for the star.