Who has the best pizza to get in bulk?

[bcoop]

I'm not a fan of iFratelli. It will do in a pinch, and I wouldnt call it gross, but it's way too dry and powdery for me.

Since they use a deck oven, they throw flour on the deck to keep the dough from sticking to it. Everyone that cooks on a stone does it. Some people use flour, some use cornmeal. Both serve the same purpose.

[roliath]

I think you're the first person I've ever heard say their pizza has shit flavor and I worked there for 5 years, and a buddy managed one for 8.


Don't ever go to Campisi's then, either.

Oh I hate Campisi's too, I'd rather grab a slice from Lovers Pizza than eat Campshitzi's or iFratelli.

I don't buy pizza though, my dad makes them from scratch so I'll ask him to whip one up when i'm feeling hungry for a pizza.

[01vnms4v]

Papa johns the day after the Rangers score 7 or more runs! 50% off
Order online - code " RANGERS7 "

Of course that would require the Rangers to hit, which could be an issue.

Or use Spurs50 Sunday also get 1/2 been that way all playoff games

[sc281]

Dominos has 2 med 2 topping for 5.99 each. I'd orderca bunch of those.

[Binky]

Yeah let those kids fuck up the roof of their mouths!

I say go CiCi's or Little Ceasars.

That's only if you dump Captain Crunch or Mr T cereal on top.

Damn...that actually sounds kinda good.

[idrivea4banger]

So when can we come over for free pizza?

[CJ-95GT]

Thanks for all the good suggestions. Sounds like Large is the way to go. Talking to the managers seems like a good start. Can you pre-order with the codes for pizza a week away? "I will gladly pay you now for a pie on Tuesday".

For those of you in S Frisco/N Plano try Goodfellas off 121 and Preston. Really good pies and it's half off after 10. There is another place you can get a good slice from in Carrollton that I don't know the name of. It's on the corner of Josey and Frankford. There philly cheese steak is alright too.

[BP]

Since they use a deck oven, they throw flour on the deck to keep the dough from sticking to it. Everyone that cooks on a stone does it. Some people use flour, some use cornmeal. Both serve the same purpose.

I use parchment paper with my pizza stone. Obviously it won't work with most commercial ovens but I never bake at more than 400-425. Going from the peel to the stone is a whole lot easier now.

[talisman]

Any place should allow you to place a "future" order. Be sure you call them the day before and remind them though..

[bcoop]

I use parchment paper with my pizza stone. Obviously it won't work with most commercial ovens but I never bake at more than 400-425. Going from the peel to the stone is a whole lot easier now.

Paper defeats the purpose of a stone in a way. Stones retain even, consistent heat. Stones also become seasoned, like cast iron. Which then provides flavor to the dough. Try using flour or cornmeal. In 5-10 cooks, you'll notice a difference in the crust and flavor.

[71chevellejohn]

Or use Spurs50 Sunday also get 1/2 been that way all playoff games

I knew that one, but the codes are regional and I wasn't sure if it worked in DFW.

[Cobraman]

There is another place you can get a good slice from in Carrollton that I don't know the name of. It's on the corner of Josey and Frankford. There philly cheese steak is alright too.

Joes

[SMKR]

Rosatis or Marcos

[BlackGT]

I think you're the first person I've ever heard say their pizza has shit flavor and I worked there for 5 years, and a buddy managed one for 8.


Don't ever go to Campisi's then, either.

I'll second the ifratellis is shit. More specifically their sauce is what I think I don't like.
Campisis is excellent though.
Joey's in Aubrey is excellent too.

[bcoop]

I'll second the ifratellis is shit. More specifically their sauce is what I think I don't like.
Campisis is excellent though.

Same family, same recipe.