Quote:
Originally Posted by scott free
Tonight was a Papa Murphys sausage pizza, get a large for $5 on fridays and I had it tonight... tell ya what, these guys are really growing on me, its my firm opinion that this is by far the best crust of any pizza chain.
Not too thin, which I'm getting sick of, you gotta eat an entire large of those to get full... and not too thick, like eating a loaf of warm bread with a few toppings on it, its just right, perfectly crispy yet toothy.
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I could never get sick of Racanelli's, which is thin, but NY thin, not IMO's cracker thin.
That crust is like an artisan's creation. Chew, crispness, char, whatever the flour version of Maillard is, I'm halfway to braving the cold for a slice now.