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Posted on 6/30/15 at 9:07 am to mouton
When I want pizza, I usually head to Wal-Mart and grab a take and bake.
I learned this little trick from my girlfriend, Giada, that because we are below sea level we should up our baking temps by 50 degrees.
So the pizza says bake at 375 for 20 minutes, and I bump it to 425. Comes out perfect every time.
If I need to order pizza, I roll with Domino's. Thin crust, extra pepperoni does a body good.
I learned this little trick from my girlfriend, Giada, that because we are below sea level we should up our baking temps by 50 degrees.
So the pizza says bake at 375 for 20 minutes, and I bump it to 425. Comes out perfect every time.
If I need to order pizza, I roll with Domino's. Thin crust, extra pepperoni does a body good.
Posted on 6/30/15 at 9:18 am to pochejp
quote:
is this the place in Morton Grove?
The guy that started Pequods has a place out there, I can't remember if it has the same name. Definitely not as good as the original in Old Town
Posted on 6/30/15 at 9:31 am to cnote
quote:
quote: 14" Sweep the Kitchen add jalepenos, half fish, extra cheese, extra bake.
What's the extra bake? Asking them to run it through the oven longer?
Balls knows better than this. You don't order "extra bake", you order it "bricked".
And it means they throw it on the flat grill to let the crust become crispy as hell. It's the only way to order a Johnny's pizza.
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