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I would get Palermo's a lot, but it's probably been a decade so I dunno if the quality has declined.
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Dec 7, 2020 03:50
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Baking steel > baking stone
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Dec 18, 2020 08:50
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Fleetwood posted:was just at the market and spotted Digiorno's "eggs benedict inspired" croissant pizzas. that's not somehting I'm going to risk on but someone else may want to know it's out there i tried their croissant pizza a couple years ago when they first introduced it. it wasn't bad or anything, it just felt wrong and unnerving in a david lynch kinda way
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Aug 2, 2022 05:21
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The key is to pass out for several hours after putting the pizza in. It ends up carbonizing which makes scraping it off a cinch.
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Oct 10, 2022 03:54
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