Pizza

[JosephC]

I was the guy who was defending Rocky's earlier in this thread because I would still argue that if you limit the discussion to the quality of the toppings, they are at the top of the list among the chains.  However, them ditching the whole-wheat crust was a terrible blow.  I rarely get their pizza anymore.  Can't remember the last time I did a whole pie, although maybe once every three months will swing around and get a couple slices.

Whole west side of Madison pretty much blows for getting a pizza delivered.  Roman Candle was really good, but they went out of business.  The fascination of Jets wore off pretty quick.  It is pretty much down to Glass Nickel if you actually want something that is pretty good...otherwise you might as well just grab something off the Pizza Hut deal page (ho-hum).

[AKCheesehead]

Does Bucks still have the midvale location? Bucks on cottage grove is my go to for pizza when I’m in town 

[JosephC]

The Buck's location on Midvale closed years ago, they then moved to a spot on University Ave and then closed that one.  At the time, the owner said that they would be re-opening when they found a new location...but they never did.  I wouldn't be surprised if it's already been 10 years since the spot on University closed.  Bucks is damn good, so it's a real shame there isn't one on this side of town anymore.  The Cottage Grove location is still in business.

[docduany]

Question, and I'm sorry if this was talked about earlier. I'm struggling with baking Lottza Mottza/ Peps Draft Hous/ style pizzas in the oven. The directions are 400° 17-22 minutes. The outside is usually done in around 15-17 minutes. Problem is that the middle is still raw. If I cook them too much longer the outside gets kind of burnt. The oven works fine for Tombstone & Jack's style pizzas. Anyone else have issues like this?? Any advice that's worked for you?

[TURBO]

1 hour ago, docduany said:

Question, and I'm sorry if this was talked about earlier. I'm struggling with baking Lottza Mottza/ Peps Draft Hous/ style pizzas in the oven. The directions are 400° 17-22 minutes. The outside is usually done in around 15-17 minutes. Problem is that the middle is still raw. If I cook them too much longer the outside gets kind of burnt. The oven works fine for Tombstone & Jack's style pizzas. Anyone else have issues like this?? Any advice that's worked for you?

They both cook perfectly in my convection oven...  Haven't used the regular oven in years to cook a frozen pizza.

[Oxy]

4 hours ago, docduany said:

Question, and I'm sorry if this was talked about earlier. I'm struggling with baking Lottza Mottza/ Peps Draft Hous/ style pizzas in the oven. The directions are 400° 17-22 minutes. The outside is usually done in around 15-17 minutes. Problem is that the middle is still raw. If I cook them too much longer the outside gets kind of burnt. The oven works fine for Tombstone & Jack's style pizzas. Anyone else have issues like this?? Any advice that's worked for you?

I haven't had this specific problem with those brands, but with other frozen foods that tend to burn on the edges (I'm thinking big, fat chicken pot pies maybe by Marie Callender) I've had success by wrapping the edges in aluminum foil.  That insulates the edges a bit making them cook slower.

[homer]

11 hours ago, Oxy said:

I haven't had this specific problem with those brands, but with other frozen foods that tend to burn on the edges (I'm thinking big, fat chicken pot pies maybe by Marie Callender) I've had success by wrapping the edges in aluminum foil.  That insulates the edges a bit making them cook slower.

That was going to be my suggestion. Cook for 15 minutes like usual and then cover with tinfoil until the  middle is done.

[docduany]

Thank you!!! I'll give this a shot!

[Jimbo]

On 12/22/2023 at 3:58 PM, AKCheesehead said:

Does Bucks still have the midvale location? Bucks on cottage grove is my go to for pizza when I’m in town 

Agreed.  When I was a kid, Bucks on CG was our Saturday night tradition.  This was 1971.  However, when I'm in Madison, I get Pizza Pit.  I don't eat in Madison often enough to patronize two places.

 

[homer]

20 minutes ago, Jimbo said:

Agreed.  When I was a kid, Bucks on CG was our Saturday night tradition.  This was 1971.  However, when I'm in Madison, I get Pizza Pit.  I don't eat in Madison often enough to patronize two places.

 

I used to deliver pizza for Pizza Extreme. Is that still around? Dumb name. Great pizza.

[AKCheesehead]

4 hours ago, homer said:

I used to deliver pizza for Pizza Extreme. Is that still around? Dumb name. Great pizza.

Now there’s a name I haven’t thought of in awhile. Used to be my go to when I lived off fish hatch in 01

[StephenEvans]

HI!

[StephenEvans]

Balistreri’s definitely deserves the hype nothing beats that classic deep-fried eggplant and a well-made pizza. I’ve been exploring different spots lately and sometimes mix it up with other cuisines too; even checking the chop chop sushi meny for a lighter option after a heavy pizza night. It’s fun finding a balance between indulgent and fresh meals!