The water thats why it’s the worst for making pizza.If you want you can use ice mountain bottled water which is available on the west coast its from lake michigan and its the perfect water for pizza if you cant get good old Chicago tap which is also from Lake Michigan (and the best for making pizza)its the next best thing.
Papa Murphy’s is a baby step above supermarket freezer pizza and I’d actually rank it beneath some of them. I don’t understand the attraction. Take-out pizza is always better after a ride home because the ingredients have a chance to become as one. It’s kind of a spiritual thing. [;)]
Oh, now I get it!! Frozen waffles kept coming to mind every time I read the name. I must be a little slow upstairs!
No comment on this subject, being a Midwesterner who grew up on Pizza King and has lived on the East and West coasts. I just want to say I like the name Sandy Eggo (my favorite city).
I don’t do the ‘u bake thing’ because it doesn’t work. You need a salamander oven or brick oven or something like Ruths Chris uses that is 700 to 800 degrees. If I coulld affor the kitchen remodel, I’d add the 2" gas line needed to power one of those blow holes and make pizza! But you need the big oven for good pizza.
I’m going to start a thread in retaliation for this one… Why are East Coast Taco’s so bad?
They have Papa Murphy’s stores here in Central Ohio. There are several other take-and-bake places, as well.
A couple of updates. Pappa Murphy’s(it used to be Pappa Aldo"s) has been making Take and bake Pizza in the Oergon area for the last 4 or 5 years. Apizza Scholls has become locally famous for good pizza and stringent behavior rules for children.
I agree with WJ on his opinons about liking what you grew up with. I ate small-town pizza, until I was 22(Canadian Bacon and Tomato was my favorite) , ate deep dish in the midwest, then returned west for the oddball gourmet topping revolution. I hope someday to eat a lot more of the New England pizza that gets bragged about so much.
Alright, guys, I’m sure I’ll be flamed, but having been a midwestern guy living in LA for years, there *is* good ‘za to be had on the West Coast. Granted, the shops may not look too midwest or east coast, but that doesn’t mean it’s all bad. And, yeah, you’ll never find the density of great pizza you do in, say, NYC.
Like other areas of this great nation, a lot of the best pizza is in Italian restaurants. Check out Brogino’s in Redondo Beach – http://www.foodnow.tv/brogrevs.html.
When in Venice, CA, check out Abbot Pizza: http://losangeles.citysearch.com/profile/11301341/venice_ca/abbot_s_pizza.html?cslink=roundup_name_noncust&ulink=roundup__roundupentity1-6_1__0_profile_2_1.
Again, you’ll always be able to say, "It isn’t *exactly* what I grew up on," but isn’t that true of many things?
OH yeah, I forgot to mention, NYC gets its water from upstate, NY.
I don’t think it’s the water being hard or soft, I think it’s the long trip the water takes in the old copper pipes from upstate, NY to NYC. So, it’s not the water, but the minerals (and metals) IN the water. (just my own little philosophy, which doesn’t explain at all why pizza in CT is so damn good)
Because you’ve been drinking the wrong microbrews.
I’ll give you a list of brews to try on the right coast if you’re even wandering in the northeast.
It must be a state of mind, or the water. I lived in Seattle and there are some good pizza places like Pagliacci. Now that I’m (back) in San Diego there are two great places. Bronx Pizza and Lido’t Italian Food… a real roadtrip gem.
Here are the web sites.. gotta check out Lido’s… http://www.lidositalianfoods.com/ Many people go their for their ribs. They are good, but then again we don’t have enough BBQ out here in CA. So anyone thinkin’ of opening a BBQ joint, git out here!
And the walk up pizza rave of locals and NY transplants… http://www.bronxpizza.com/
The other San Diego favorites… in Little Italy… http://www.littleitalysd.com/businesses/filippis/index.asp
The West Coast is not humid enough (besides the Northwest, which has bad pizza for cultural reasons). The humidity gives NY great pizza and Nawlins great French bread. Someone explained what the humidity does, but I’m too ignorant to recall.
The U-bake-it store is a ‘unique to California’ business I believe. You pick up a freshly made, oven ready pizza at the store and bake it yourself, as Seafarer John describes above. I haven’t seen this type of retailer anywhere else.
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