I had my first piece of pizza 50 years ago on the streets of New York. I think I was on the West Side, like 7th or 8th Avenue and up in the '80s.
Since that time lots of pizza has passed my lips. Frozen, at a restaurant, picked up, slices from street vendors. I've even tried to make pizza (with virtually no success).
The one thing I don't do anymore is order pizza to be delivered.
I get pizza to go and places like Zaffiro's, Mama Mia's and The Calderone Club, which always deliver top-flight stuff for me to take home. For parties you can pick up a couple or a couple dozen.
But delivery? I can't remember the last time I ever got a delivered pizza that passed muster.
Cold, soggy ... I can't begin to count the things that go wrong with delivered pizzas. And I can't understand it. I mean we've gone to the moon. We have cars that don't use gas. Technology is moving faster than the speed of light.
How come we can't develop something that makes delivered pizza edible?
Until someone can give me the name of some place that delivers a pizza that tastes just like one I get in a restaurant, I don't need any pizza delivery numbers on Yelp or Foursquare or whatever.
aardvark, you had said you disagreed with all my posts.
last year i praised the Pablove organization.
it appears from your post you disagreed with my praise.
that's what i was talking about.
how you missed that point is beyond me.
maybe you should stick to soda when washing down your pizzas.
The most important aspect to making pizza is to baste the top of crust with quality olive oil. Why? Water and oil do not mix so this creates a barrier to prevent the water in the sauce from seeping into the crust.
speaking as somebody who spent 5 years delivering pizzas, those insulating pizza bags really only help get your cardboard soggy, as it essentially becomes a steamroom for your pizza, as the humidity inside the bag is outrageous. As long as you aren't traveling for more than 20 minutes, and your car is a moderate temperature, a pizza in the box or in a paper sleeve covered in tinfoil will still be hot upon getting back home. The main purpose of an insulated bag is more so that pizzas don't slide rather than keeping heat. Also, the thinner your crust, the less moisture you will have, but the more quickly you will lose heat. I actually kinda like what Papa Murphys does, or if you can find somebody to parbake it, although it violates all sorts of food prep laws.
sandstorm, I have no clue what Pablove is or what you are talking about. Sorry to disappoint you. Anyways, this article is about pizza delivery. I prefer to pick mine up from places with good pizza - Tenutas, Transfer, Olive Pit previously. Delivery pizza usually falls into the category of chain or college pizza like Toppers or Pizza Shuttle. There are exceptions though of course.
i'll be sure to tell the founder of Pablove that you think the charity he runs in honor of his son who died of cancer is an unworthy cause.
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