well worth it even tho its in tha ghetto in a gang infested neighborhood(used to be a nice neighborhood when my parents were kids) lol so go in the daytime and youll be aight:)

Ah, garlic. I especially like it roasted so each clove is all soft and squishy inside and then you smoosh it onto a piece of toasted bread. And then you smell just like a pizza parlor the next day and no one wants to come within three feet of you.

This whole thing has made me so hungry and my lunch isn't for another half hour. It also forced me to hunt down what appears to be Chicago-style pizza in Ann Arbor on the net. (though I have learned quite well that nothing outside of chicago is quite the same usually).

It's without a doubt pepperoni (for him) and garlic (for me) on a Chicago Style Deep Dish pizza tonight after work!

I still think making pizza is an art and NY is still one of the few places you can see it made the old fashioned way.You go to the corner parlor and there behind the counter is Vito,Carmine or Luigi with his yellow T-shirt on, that used to be white which enables his tar and nicotined teeth still hold there shine.He throws some flower on his counter and takes the dough out of this aluminum cylinder that has been sitting just enough time.After that he proceeds to kneed the dough and before to long he throws it up in the air not once but maybe 3 times never getting a hole in it until it's the right circumference.Then it's off to the sauce and cheese and then he stretches the ends and puts it in the oven.After a few minutes he opens the oven and while risking 2nd or 3rd degree burns he sticks his hand in gives it a spin until it's ready to be taken out to be put under the counter until the pizza on top is done.He does not cut the pie until ready for use.That's the way it's made not this bull$hit of putting it on a conveyor belt,having it timed already for you.Too bad i've cut down on my carbs i could go for a couple of slices now.

Thin and crispy with pepperoni, mushrooms, onions and red peppers. Pick it up and shove it in as soon as it's cool enough to hold.

Did I mention lots of glasses of something cold and stout? With the right brew, I don't think I ever met a bad pizza.

Me too! Are you a writer? You just did what I was always taught in journalism class... "create vignettes." I'm starving! :D

We have a pizza place here in Orlando called Carrera's and that is exactly how they make their pizza... it's fun to watch and GOOD. :cool:

Dirty minded woman!

Dude, Home Run Inn is so good that even their frozen pizza is better than most actual restaurants. There is ONE, and I repeat, ONE place in Ann Arbor that I've found that sells it since I moved. I literally go there for nothing but buying that Pizza.

Jaimie thank you for the compliment but my occupation is that of a salesman.My job is to sell people on the concept of doing business with me.Pizza is no different than these fast food sandwich places like Blimpie,Subway or Quiznos.They pre measure everything in these places.Go to the corner deli and order a hero as we call it here and watch the guy pile the meat on.That's a sandwich,and they throw in a pickle too.You just have to tell him if you want sour or dill.

How long has that Gyro been cooking up there and whens the last time he cut off some of the meat.

If your eating on a White Tablecloth covered table., Fine china , and Candlelites your Suppose to use a fork and knife.
If your eating in a laminated booth off a paper plate with the red pepper and garlic salt shakers its ok to fold and eat.
If you drank a case of beer the night before and you wake up hungry, its ok to open the frig and eat right out of the box by the light of the frig. You get Bonus points if its your Roommates pizza !!!!!

I hope this solves some eating pizza problems expressed in this thread :rolleyes: