[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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