Friday Night Pizza
- Thread starter bigboxes
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I have it listed in my profile. Make sure you announce yourself before coming over though. I am fully armed! No one's going to steal my pizza!
If Im in Lincoln it's definitely Ramo's no question!!!
Here in Omaha... I've tried Copp's and Oskar's. Neither one are particularly great, but better than Val's.
I tried some random joint... I think it was like Sam something and it absolutely sucked. Cheese flavored cardboard and it was cold.
Edit: The last time I ordered pickup from DaVinci's the dough was completely raw and disgusting. That's beneath whatever place called "Sam" that I can recall. Id rather order Pizza Hut than DaVinci's or that w/e joint in N Omaha
Here in Omaha... I've tried Copp's and Oskar's. Neither one are particularly great, but better than Val's.
I tried some random joint... I think it was like Sam something and it absolutely sucked. Cheese flavored cardboard and it was cold.
Edit: The last time I ordered pickup from DaVinci's the dough was completely raw and disgusting. That's beneath whatever place called "Sam" that I can recall. Id rather order Pizza Hut than DaVinci's or that w/e joint in N Omaha
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*In before questions if it was Sam and Louie's*
Absolutely not. This restaurant popped up on Uber.
Absolutely not. This restaurant popped up on Uber.
Sam and Louies is always pretty decent. Nothing spectacular
Copps? Meh, very much like Quiktrip
Zios is so so. Pretty consistent though
Franks. Hard pass. Does not fill you up. Doesnt have much flavor
I guess my top two would be Big Freds and Lighthouse. Mamas on Saddle Creek was solid. Its been awhile since Ive visited. Hopefully still good.
Take and post pics!I saw a video for birria pizza today. It looks ridiculous. I am making it tomorrow
Fun fact! I delivered pizzas for DaVinci's (out near 44th) when I was a freshman at UNL in 1985. I can't attest for it's quality today, but back then they were easily better than the major chains. We used to call Domino's the death disk. LOL
Pizza man? Now you are a pro. Seroiusly. That is one of the best pies that I have ever seen. You could make some big bucks. Keep up what you are doing, becuase that is seriously impressive. Also, check out Warrior Soul on your other music legendary post. 90's band WE'LL GET YOUR ROCKS OFF. Keep that pizza **** going, bro!!! Yes. I'm drunk. And you are the ****!!
Pepperoni, Italian sausage, (my own) tomato sauce, fresh grated Parmesan and asiago, fresh shredded low moisture mozzarella and provolone, fresh mozzarella
Pepperoni, Italian sausage, (my own) tomato sauce, fresh grated Parmesan and asiago, fresh shredded low moisture mozzarella and provolone, fresh mozzarella
Damnit man these things are like torture lol.
Holla
Tomato pie with fresh grated Romano, olive oil and fresh basil. Thought I'd try a less is more pizza this week. So I made a pizza with just tomato sauce. After it was finished baking, I drizzled olive oil and grated fresh Romano onto the pie. Finished it off with some fresh basil. Just ordered a courser grater, but that won't be here until tomorrow. Hope you all liked this week's pizza!
Tomato pie with fresh grated Romano, olive oil and fresh basil. Thought I'd try a less is more pizza this week. So I made a pizza with just tomato sauce. After it was finished baking, I drizzled olive oil and grated fresh Romano onto the pie. Finished it off with some fresh basil. Just ordered a courser grater, but that won't be here until tomorrow. Hope you all liked this week's pizza!
...such a tease.
So when you say tomato sauce, and I do realize you make your own sauce. My question is about your sauce, and you may have addressed this earlier, do you just call it tomato sauce or do you make pizza sauce with herbs and spices etc. ThanksTomato pie with fresh grated Romano, olive oil and fresh basil. Thought I'd try a less is more pizza this week. So I made a pizza with just tomato sauce. After it was finished baking, I drizzled olive oil and grated fresh Romano onto the pie. Finished it off with some fresh basil. Just ordered a courser grater, but that won't be here until tomorrow. Hope you all liked this week's pizza!
San Marzano tomatoes, 1/2 tsp salt, 2 tsp oregano, three cloves in the garlic press, couple squirts of olive oil. Three pulses in the Vitamix. Sometimes I add some fresh basil, as well.
ThanksSan Marzano tomatoes, 1/2 tsp salt, 2 tsp oregano, three cloves in the garlic press, couple squirts of olive oil. Three pulses in the Vitamix. Sometimes I add some fresh basil, as well.
San Marzanos are so freaking good in a sauce. Barely needs any help. I make spaghetti sauce with them sometimes, basically just garlic and onion really slowly simmered for an hour or so, some of the best sauce I've had.San Marzano tomatoes, 1/2 tsp salt, 2 tsp oregano, three cloves in the garlic press, couple squirts of olive oil. Three pulses in the Vitamix. Sometimes I add some fresh basil, as well.
Sounds amazing
I just buy them. I do wonder how well they'd grow in OmahaDo you grow them any different than any other variety of tomato
The good ones come from Italy. They’ve got a volcanic soil, which is terrific for tomatoes, olives, and lemons.Do you grow them any different than any other variety of tomato
If they were grown in Onaha, they wouldn’t be San Marzanos. That’s what makes them San Marzanos, where they’re grown. If they’re grown in Omaha, they’d just be Omahas. I use them almost exclusively for all Italian cooking and you can really tell the difference. They’re spectacular
Ate Copp's without the bread and with the salad. Shoveled the toppings into a zero carb tortilla. Very good!
Italian sausage, green peppers, (my own) tomato sauce, fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella, provolone and applewood smoked cheddar. Topped with fresh grated Romano!
Got me some more of that applewood smoked cheddar this week. Just added a little to my cheese mix as I like the flavor it adds. I also broke in my new course grater for the Romano that I put on top. It was not easy to grate the Romano with the new tool. I'm guessing that was due to flexing. It was quite sharp though. It cut the back side of my
thumb when I slipped. D'oh!
Got me some more of that applewood smoked cheddar this week. Just added a little to my cheese mix as I like the flavor it adds. I also broke in my new course grater for the Romano that I put on top. It was not easy to grate the Romano with the new tool. I'm guessing that was due to flexing. It was quite sharp though. It cut the back side of my
thumb when I slipped. D'oh!
Hot damn. That looks great!Italian dry salami, peperoncini, (my own) tomato sauce, fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella, provolone and applewood smoked cheddar. Topped with fresh grated Romano!
Are you retired? The amount of effort put into your Friday night dinner is outstanding and beyond what I can do. All of my cooking projects are Saturday/Sunday work. Bravo sir.
Ok...now this is getting ridiculousItalian dry salami, peperoncini, (my own) tomato sauce, fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella, provolone and applewood smoked cheddar. Topped with fresh grated Romano!
J/k, that's a damn good lookin pie.
Holla
Italian dry salami, peperoncini, (my own) tomato sauce, fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella, provolone and applewood smoked cheddar. Topped with fresh grated Romano!
