The Pizza Show: Las Vegas
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Date: 2020-05-17
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Comments and reviews: 10
Boe
Some of these look very good. I think there are 2 types of pizza eaters - those that like NY style - thin crust - burned on the edges and very little sauce or cheese. Then there are the others who love a thicker crust, chunky sauce, and tons of oozing cheese. I'm definitely the other type. I'll eat NY style but I don't feel like it is a treat - is something you just eat because it is handy and I'll leave the burned crust. I do however look forward to and CRAVE the other type. The pizza I typically eat is round but cut into squares and I'll take the crust pieces if given a choice and will never leave the crust behind. If a piece is less than an 1- thick at its thinnest point I consider it OK but not something I'd want over a burger or rotisserie chicken or any other fast food. I'm not putting down NY style, I just don't consider it anything thrilling. Greek is my favorite style - thick sweet dough (sometimes with a smidge of olive oil, plenty of chunky sauce and a mixture of mozzarella, swiss and cheddar for max flavor and pull distance. Sicilian is m second favorite again thick pieces - square pan - doughy crust (sometimes with olive oil, chunky sauce and usually 1 or 2 cheese mixture. Last would be -italian-/NY style - thin crust, thin sauce, and some mozzarella - sometimes fresh - sometimes processed. I think it might be what you were raised with - myself I was raised on horrible pizza made by my mother but then I tried a Greek pizza when I was 11 and I've been hooked ever since. I used to spend a lot of time in NYC. I don't mind paying for a quality slice or pie but the average NY pizza is mediocre at best - not far removed from pizza hut or little cesars - which I admit I just won't eat.
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Some of these look very good. I think there are 2 types of pizza eaters - those that like NY style - thin crust - burned on the edges and very little sauce or cheese. Then there are the others who love a thicker crust, chunky sauce, and tons of oozing cheese. I'm definitely the other type. I'll eat NY style but I don't feel like it is a treat - is something you just eat because it is handy and I'll leave the burned crust. I do however look forward to and CRAVE the other type. The pizza I typically eat is round but cut into squares and I'll take the crust pieces if given a choice and will never leave the crust behind. If a piece is less than an 1- thick at its thinnest point I consider it OK but not something I'd want over a burger or rotisserie chicken or any other fast food. I'm not putting down NY style, I just don't consider it anything thrilling. Greek is my favorite style - thick sweet dough (sometimes with a smidge of olive oil, plenty of chunky sauce and a mixture of mozzarella, swiss and cheddar for max flavor and pull distance. Sicilian is m second favorite again thick pieces - square pan - doughy crust (sometimes with olive oil, chunky sauce and usually 1 or 2 cheese mixture. Last would be -italian-/NY style - thin crust, thin sauce, and some mozzarella - sometimes fresh - sometimes processed. I think it might be what you were raised with - myself I was raised on horrible pizza made by my mother but then I tried a Greek pizza when I was 11 and I've been hooked ever since. I used to spend a lot of time in NYC. I don't mind paying for a quality slice or pie but the average NY pizza is mediocre at best - not far removed from pizza hut or little cesars - which I admit I just won't eat.
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Alexander
The expo is cool and Pizza Rock has good pizza, but when talking Las Vegas pizza, how the hell did you not interview Carmine D'Amato at Settebello Pizzeria? Did you even do your research for Vegas? That's one of our prides. --But props and thanks for doing a show on Las Vegas. We have amazing restaurants here and it's nauseating when people think they are on The Strip or that we don't. --For reference, I used to get paid to work making pizzas at the expo. The expo is awesome.
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The expo is cool and Pizza Rock has good pizza, but when talking Las Vegas pizza, how the hell did you not interview Carmine D'Amato at Settebello Pizzeria? Did you even do your research for Vegas? That's one of our prides. --But props and thanks for doing a show on Las Vegas. We have amazing restaurants here and it's nauseating when people think they are on The Strip or that we don't. --For reference, I used to get paid to work making pizzas at the expo. The expo is awesome.
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Pics2Flicks
9: 05 fellas, love Frank and Mark, but you know who that is, right? Only one of 100 master instructor pizzaioli in the world today, first generation and fluent Italian speaker Leo Spizzirri. Promise to not make fun of how Leo Anglicizes -marinara- and I promise not to goof at how youse New York-ize -Mootz-a-rella- -Madanah- and -Riggoatta--.
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9: 05 fellas, love Frank and Mark, but you know who that is, right? Only one of 100 master instructor pizzaioli in the world today, first generation and fluent Italian speaker Leo Spizzirri. Promise to not make fun of how Leo Anglicizes -marinara- and I promise not to goof at how youse New York-ize -Mootz-a-rella- -Madanah- and -Riggoatta--.
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Jeff
They found a recipe for pizza without tomato in England dating from the 1200's it contained only cheese and meat, and it wasn't until the Romans invaded England, and one of their soldiers took it back to Italy, where they added one of their home delicacies, tomato, thus the pizza was born. :)
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They found a recipe for pizza without tomato in England dating from the 1200's it contained only cheese and meat, and it wasn't until the Romans invaded England, and one of their soldiers took it back to Italy, where they added one of their home delicacies, tomato, thus the pizza was born. :)
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dom
He I'm very conflicted about what an expert of food is. Is anyone right or wrong? Everyone likes different things. Is this just emperors new food? What do you guys think? Is it the amount of people who like it or the experts opinion? Would love the feedback --
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He I'm very conflicted about what an expert of food is. Is anyone right or wrong? Everyone likes different things. Is this just emperors new food? What do you guys think? Is it the amount of people who like it or the experts opinion? Would love the feedback --
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Kristin
I've been to the Pizza Expo five times so far. It is pretty fun! I recommend signing up for the seminars for sure! There is so much to learn about pizza and running a pizza business. Perfect reward to take hard working employees, good investment!
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I've been to the Pizza Expo five times so far. It is pretty fun! I recommend signing up for the seminars for sure! There is so much to learn about pizza and running a pizza business. Perfect reward to take hard working employees, good investment!
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SD4philly
never knew it was a pizza convention, that's really really kool. -I prefers the pizza shops rather than big chain brands. -here in philly a pizzeria have to have more than just pizza. -we have, when you come hare a world of goodies. -chow
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never knew it was a pizza convention, that's really really kool. -I prefers the pizza shops rather than big chain brands. -here in philly a pizzeria have to have more than just pizza. -we have, when you come hare a world of goodies. -chow
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Mick
20: 27 for some reason that spread of dirty old used up pizza doughs just looks wrong lol. Looks like a floor full of dirty underwear with empty booze containers and a after party no one is allowed to talk about haha
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20: 27 for some reason that spread of dirty old used up pizza doughs just looks wrong lol. Looks like a floor full of dirty underwear with empty booze containers and a after party no one is allowed to talk about haha
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DeezNutsInYourMouth
08: 00 almost intimidating, how the people of laNova are aware of their marketing. Came for pizza and pizza only, still had to walk around the expo with a Chickenwing from LaNova.
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08: 00 almost intimidating, how the people of laNova are aware of their marketing. Came for pizza and pizza only, still had to walk around the expo with a Chickenwing from LaNova.
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Matthew
As an Italian American who owns a pizzeria, learning how to say thank you is the minimum requirement. Saying Gratseeya instead of Grazie is just about the saddest thing I can imagine.
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As an Italian American who owns a pizzeria, learning how to say thank you is the minimum requirement. Saying Gratseeya instead of Grazie is just about the saddest thing I can imagine.
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