[LMB] Was Delayed Pizza Acquisition now foods to try

Brian Ross Ashley brashley46 at gmail.com
Wed Jun 12 00:26:36 BST 2019

On Tue, 11 Jun 2019 06:32:10 -0600, Howard Brazee<howard at brazee.net>

> > On Jun 11, 2019, at 4:05 AM, Brian Ross Ashley <brashley46 at gmail.com>  wrote:
>> > And with pizza, I really prefer the really thin 'cracker' slightly overcooked but not burnt New Haven style, for > some reason the thick crust and doughy pan piza doesn't appeal to me. 
> > Ah ... another Connecticut kid? We lived there until I was nine. I'll have a clam pie please.

> I used to make pizzas in Waterbury, CT., but pizzas have changed since the 1960?s.   Whether New Haven style existed 
> back then, I don?t know.   I don?t know what it is.

https://en.wikipedia.org/wiki/New_Haven-style_pizza  It's been around since Frank Pepe opened his Pizza Napoletana in 1925.

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