Reply to thread

Message

<blockquote data-quote="Dannyalcatraz" data-source="post: 9392410" data-attributes="member: 19675">Alice Mae Redmond may be my previously unknown pizza angel.&nbsp; While most of the pizza I’ve eaten in my life is more closely related to NY style by sheer force of availability, I personally prefer a thick crust.&nbsp; And the description of her modifications ring a bell.The unfortunate truth is that I cannot remember WHERE I had my favorite thick crust pizzas as a kid.&nbsp; I didn’t get to try an Uno until one opened near adult me in the 1990s, and it’s long since closed.&nbsp; And Geno’s East opened a location near me maybe 10 years ago, but I’ve never been.Whichever pizzeria made it, the crust was quite thick- at least an inch.&nbsp; There was a decadent buttery (or olive oil) taste to it, and where there was no sauce, you could see it was a beautiful golden brown, like a biscuit.&nbsp; Alice Mae Redmond’s influence, perhaps?&nbsp; The sauce had soaked partly into the top.&nbsp; And it was generously topped with mozzarella and pepperoni.Beyond that, when my Mom was making pizzas when we lived in Germany, the spirit of Alice Mae Redmond may have been guiding her.&nbsp; In mid-70s Stuttgart, pizza was simply not available except when the American military base facilities decided to have pizza night, and Mom’s not a baker.&nbsp; So she improvised by making her crust from those Pillsbury canned biscuits.&nbsp; Again, her crusts were buttery and golden, with a slightly soaked transitional layer.Might have to try making biscuit pizzas again…</blockquote>

[QUOTE="Dannyalcatraz, post: 9392410, member: 19675"] Alice Mae Redmond may be my previously unknown pizza angel. While most of the pizza I’ve eaten in my life is more closely related to NY style by sheer force of availability, I personally [I]prefer[/I] a thick crust. And the description of her modifications ring a bell. The unfortunate truth is that I cannot remember WHERE I had my favorite thick crust pizzas as a kid. I didn’t get to try an Uno until one opened near adult me in the 1990s, and it’s long since closed. And Geno’s East opened a location near me maybe 10 years ago, but I’ve never been. Whichever pizzeria made it, the crust was quite thick- [I]at least[/I] an inch. There was a decadent buttery (or olive oil) taste to it, and where there was no sauce, you could see it was a beautiful golden brown, like a biscuit. Alice Mae Redmond’s influence, perhaps? The sauce had soaked partly into the top. And it was generously topped with mozzarella and pepperoni. Beyond that, when my Mom was making pizzas when we lived in Germany, the spirit of Alice Mae Redmond may have been guiding her. In mid-70s Stuttgart, pizza was simply not available except when the American military base facilities decided to have pizza night, and Mom’s not a baker. So she improvised by making her crust from those Pillsbury canned biscuits. Again, her crusts were buttery and golden, with a slightly soaked transitional layer. Might have to try making biscuit pizzas again… [/QUOTE]

Verification