Boombozz Taste Testers-FREE PIZZA!

Robin has givin me permission to post this:

I need 15 taste testers who have "experience" with eating true New York style pizza. The first 15 names I receive at tonyboombozz@bellsouth.net will get One Large "Brooklyn Pizza Pie". You must be available to go to the Springhurst Location tommorow (Saturday the 16th) to try the pizza. I will send you an email confirming you has a participant along with furthur instructions.

Thanks,

Tony

[Robin Garr]

Great offer, Tony! I hope you get your quota and more. I've Emailed you about the possibility of paying for a "review copy" so we don't interfere with your 15 max for regular forumites.

I could've lied and said I was a NY style expert just for the free pizza, but I've never had it. I'll still be trying it out ASAP.

I'm jealous, Annemarie! But I know he found a great person for the job.

[Robin Garr]

thanks laura. i leave here momentarily. i'm hoping for a good true new york style pizza. i'm keeping my fingers crossed.

Are they open this early, Annemarie? Mary and I were going to go over round noon and eat it there. Too bad our paths won't cross.

Tony--just curious, do you know when or if the Highlands location will begin delivering again?

We called last night for delivery (we were just too lazy to walk the 3 blocks to the Taproom. . .), and were told delivery has not been reinstated there. This led me to tell my wife about the NY style Boombozz is introducing, which led us to have Spinelli's delivered. It was good, but we're hoping our Boombozz starts delivering again.

this says it all....

You didn't like it? Can you give more details? Was it good, but not authentic in your opinion, or did you just flat out not like it. . .

[Robin Garr]

Annemarie, as we discussed in PM, you are describing a NYC street pizza ("Original Ray's" and competitors). I love that, too, but Tony P said up frong that he's shooting for the style of Di Fara's in Brooklyn, which is a small pie made on a good, Italian-bread crust, topped with mixed cheeses and garlic and a relatively small amount of tangy tomato sauce under the cheese. I got good olive oil and garlic tastes from it and thought it was a fair approximation, although of course without a wood oven they're never going to replicate Di Fara's exactly.

I agree that one who goes expecting a big, foldable "Original Ray's" slice will be disappointed, but Di Fara's is not much like that. This is a fair approximation and a good pie.

well since you asked brad here it goes. first nothing like a true new york pizza. dry, not foldable, not oily and not cheesy. since i know you have had a spinelli's pizza, you know when you pick the huge slices and fold it all the good stuff like runs down. the oil is dripping. you can taste flavor. this pizza lacked that flavor, the oiliness and the flavor of the cheese. the crust is dry. on a new york pizza it's soft. it was like cardboard. i'm not very good at explaining this. it was like everything was baked on stiff. no movement, almost painted on. are you understanding what i'm saying here. i wish i was better at explaining it. personally, spinelli's got him beat. wet, oily flavor, and foldable slices.

[Robin Garr]

The Boombozz Brooklyn Pizza: Mixed cheese browned by high heat over scant tomato sauce on a thin crust with a puffy, Italian-bread-like crust, redolent of olive oil and garlic aromas. Wood-oven cooking would put it over the top, but it's a pretty good take on a pizza from Di Fara, widely accepted as Brooklyn's best old-line family pizzeria.

The Boombozz Brooklyn Pizza:

Oh yeah. I want one of those. Right now.

[Robin Garr]

The Boombozz Brooklyn Pizza:

Oh yeah. I want one of those. Right now.

Dang, forgot to mention the snipped fresh basil on top ...

I think most of us uneducated types think of New York pizza as the foldable type. Sub-typing as a Brooklyn Pizza? On the other hand I love Boombozz pizza and that pic looks mighty inviting. We'll get one next week and see for ourselves.

I think most of us uneducated types think of New York pizza as the foldable type. Sub-typing as a Brooklyn Pizza? On the other hand I love Boombozz pizza and that pic looks mighty inviting. We'll get one next week and see for ourselves.

This.

Yeah when I heard NY Style I figured it was going to the large foldable slices. Not that I'm opposed what appears to the actual product. Going expecting the actual product will probably leave me more pleased than my original expectations. This pizza may face an issue with an uneducated public not knowing what they are getting. I hope that's the worst issue it face however. Cant wait to try it this week.

My wife and I were also fortunate enough to try one of these today and we think Tony has a real winner of his hands with this pizza! Unlike Annemarie I don't expect a New York pizza to be loaded with oil, the toppings should be a stuck to the crust because of the limited amount of sauce used. The crust is how a New York crust should be, a little crisp on the bottom and chewy. I also found it nicely foldable.

The only thing that could make it better would be a little smoke from a wood fire oven! It's certainly the closest to New York pizza I've seen in Louisville.

Folks,

Hold off on going to the Springhurst location today to get one of these. We planned our dinner to have one of these and ordered for carry-out at 6;oopm. We got a call back 5 mins later that "they didn't have all the ingredients in ( at Springhurst) and the employee who took the order didn't know it". ( She wasn't very apologetic which was disappointing from a customer service perspective. )

Oh well, I guess we'll have to try another day, but man I had my stomach set on that pie this evening. Especially after hearing Robin liked it...
Deb