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Joe Guzzardi: Latest battlefield between old and new — pizzerias

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Welcome to the discussion.

1 comment:

  • Jackson Scott posted at 6:59 pm on Mon, Feb 17, 2014.

    Jackson Scott Posts: 386

    OK Joe, we get it. You're an old school Italian who takes pride in making his own pizza. Most of us don't have the genes to make an authentic pizzza but we try.

    I've used a few of the premade things like Boboli, or Pillsbury self-bake crusts. One of my favorite quickie pizza crusts is to take a flour tortilla, brush it with olive oil and bake it at 350 for about 5 minutes. It should just be turning golden-brown. Take it out and then lightly brush with sauce, and then add all of your toppings. Bake another 7-8 minutes maybe. Eyeball it!

    I have 3 "go to" pizzas that my family love. A pepperoni, mushroom & olive, topped at the end with basil. A thin sliced tomato, rosemary, and prosciutto, again topped with basil. And finally a veggie with prebaked zucchini, squash, mushrooms, olives, red onion, and basil.

    The best restaurant pizza in the Lodi area is Dante's in North Stockton on Thornton Road south of the two schools.

     

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