Impellizeri's Great...Now Where's a Decent Thin Crust

Whole Foods does have a decent take and bake, way better than frozen pizzas especially if you add some of your own toppings and another layer of cheese.

Hmm. Someone's missing. 30 posts, and not one insisting that Pizza Hut comes out on top.

I've wanted to try those but they are too big for my convection oven. haha.

cut it in half before baking....VOILA!!

....and I didn't even attend culinary school.

Also, actually trying a product for one's self does make it a tad easier for one to determine the quality of said product.

I've wanted to try those but they are too big for my convection oven. haha.

cut it in half before baking....VOILA!!

....and I didn't even attend culinary school.

Also, actually trying a product for one's self does make it a tad easier for one to determine the quality of said product.

Honestly if they werent a chain I'd be more inclined to put my annoyance with them aside and try them. However being a chain is just another strike against them with me.

Hey Robin! Having been married to Benny some 34 years ago, I find it interesting to see "his Dad's recipe" mentioned. I know that I am getting older and some of the old gray matter has fallen out of my ear on occasion, but I think I would have remembered if his dad made pizza. I distinctly remember being taken into the kitchen for training in proper Sicilian sauce making (slightly sweet) and I remember going to his grandmother's house every Sunday night where there was an amazing array of Sicilian dishes, including a type of "deep dish" pizza that in no way involved red sauce, I do not remember his dad making pizza. Benny and I met at Fun City Pizza and, as far as I know, that's where he learned how to make pizza, from Bob Avarillo. Bob owned Fun City and was a New York native through and through. He had a sales job and was transferred down here by his company. After a very brief period, he went home, had a friend teach him how to make his favorite pizza and came back down here to open Fun City. Benny was fascinated with hand tossing the pies and would go "work" at Fun City every chance he got - FOR FREE, after his dad, him and Tony closed up shop at the meat market they owned at 28th and Dumisnil. Tony, help me out here, am I really getting so forgetful, or am I right????

[Robin Garr]

Hey Robin! Having been married to Benny some 34 years ago, I find it interesting to see "his Dad's recipe" mentioned.

Beats me, Caroline? The mythology is that it's "an old family recipe from Sicily," and my recollection as a consumer of news is that the sons learned to cook from their father and that the recipe they both now use was a family recipe. But I've never been married to any of 'em, so what do I know?

Robin:
I also noticed that Wes had mentioned that the original Bardstown Road store was started when they still had the meat market. You know what? It really doesn't matter...the pizzas are great regardless! I know we will be supporting the new place when it opens! Hey Benny, in case you're lurking out there....the grandbaby is turning one this month, are we getting old or what!?!?!?!?!?

Hey Robin! Having been married to Benny some 34 years ago, I find it interesting to see "his Dad's recipe" mentioned. I know that I am getting older and some of the old gray matter has fallen out of my ear on occasion, but I think I would have remembered if his dad made pizza. I distinctly remember being taken into the kitchen for training in proper Sicilian sauce making (slightly sweet) and I remember going to his grandmother's house every Sunday night where there was an amazing array of Sicilian dishes, including a type of "deep dish" pizza that in no way involved red sauce, I do not remember his dad making pizza. Benny and I met at Fun City Pizza and, as far as I know, that's where he learned how to make pizza, from Bob Avarillo. Bob owned Fun City and was a New York native through and through. He had a sales job and was transferred down here by his company. After a very brief period, he went home, had a friend teach him how to make his favorite pizza and came back down here to open Fun City. Benny was fascinated with hand tossing the pies and would go "work" at Fun City every chance he got - FOR FREE, after his dad, him and Tony closed up shop at the meat market they owned at 28th and Dumisnil. Tony, help me out here, am I really getting so forgetful, or am I right????

Are these rhetorical questions?

Tony Boombozz has cracker-thin pizzas, all are excellent. The best in town! I'm amazed no one else has mentioned it!

[Robin Garr]

Tony Boombozz has cracker-thin pizzas, all are excellent. The best in town! I'm amazed no one else has mentioned it!

I think very highly of Boombozz and have never been shy about saying so, but even though it's thin-crusted, it's really not NYC style, which I took to be the topic of this particular discussion.

Ron:
Sorry if the location of my comments was confusing, I am new to this forum design and haven't had the time to figure out how to correctly post...give me time. As to "rhetorical" questions, I only asked one question and that was directed at Benny's brother Tony who sometimes reads this forum. I was actually making comments to something Robin mentioned in this topic...."an old family recipe". All I was trying to say was, I knew Benny before he started making pizza and, to the best of my knowledge, it wasn't "an old family recipe". That's all, I didn't mean to aggravate you in any way. Please forgive!

Carolyne, come by and visit. You don't have to wait for the opening. Benny is there every day.

The "old family recipe" only involves some of the toppings and sauces. Not the pizza as a whole. But combined together.....

I have certainly heard a lot of Fun City stories from Benny.

Carolyne, come by and visit. You don't have to wait for the opening. Benny is there every day.

The "old family recipe" only involves some of the toppings and sauces. Not the pizza as a whole. But combined together.....

I have certainly heard a lot of Fun City stories from Benny.

OMG!!!! That's SCARY! Will try to get by soon and say hi!

[Robin Garr]

wait for the opening.

Hey, Wes, when <i>is</i> the opening? I'm getting lots of E-mail from folks who say they can't wait.

ok, I tried Papa Murphy's. Blech. This is a decent idea, and it could be good but the execution is awful. My pizza cost $13 and it took the kid about 30 seconds to slather on the sauce and drop on the bulk-grade toppings. Then it is put onto an oven-proof cardboad tray and sloppily wrapped with saran wrap. The saran was falling apart before I got to my car and the flimsy tray wouldn't support the weight of the raw ingredients so it took two hands.
Once home, I tried to remove it from the cardboard because I like the crisp crust that results from baking directly on the stone. This was not possible. The crust was so sticky and warm that it had adhered to the cardboard and the weight of the sauce, cheese, etc. made it impossible to move. So, I baked it on the cardboard according to the instructions. As feared, the top was getting close to finished, and an inspection of the bottom revealed a gooey uncooked mess. However, it was firm enough at this point to slide off the cardboard and onto the stone, so I was able to crisp up the bottom somewhat. The result? Your average Louisvilles-style casserole pizza. Definitely made with inferior ingredients. I have had at least three brands of grocery store frozen pizza that are superior to this product. It is a good idea, and I can only imagine what a huge profit margin it has: no ovens, no dine-in, no skilled employees, etc.

I will not be back.