Palermo Gourmet Pizza & Pasta

• wow, i can't believe i didn't hear about this going on. thanks! i must be out of the loop or living under a rock. i will be passing this along to a friend who will want to know about this. bookmarking this for later reference. any follow up to come?

• Brad, You know ill have to try and then compare to see if its actually as good and tasty as it sounds. i will also be commenting bakc when i do try it. i am willing to travel all the way to palermo to try the delisious looking pizza above. (sorry about my spelling im not a good speller) sincerly, Crystal

• Nah, lady, chewy sounds \'bout right for people who like New York style pizza: \"New York style pizza can be traced back to the 17th century when Spanish soldiers were occupying the area around Naples, Italy. One of their favorite snacks was a soft, crispy dough with toppings that the Neapolitans called sfiziosa. Like local New Yorkers who fold their slices in half and eat while walking, these Spanish soldiers folded the flat bread into a libretto (little book) and ate it with their hands. One of the main characteristics of New York style pizza is its thin, <b>chewy crust</b>, but that isn\'t everything that defines New York style pizza. Many might say that it\'s not New York style unless it leaves those yellow trails of oil running down your elbow when you eat it. This comes from the high butter fat cheese they use. Big Dave Ostrander says most New York pizzerias use Grande mozzarella cheese to get this trait. For New York style, fresh mozzarella isn\'t an option...it\'s a rule. Many are hearth or deck oven baked and the sauce is usually thinner than most sauces with fewer ingredients added. The dough is made with high protein, high gluten flour (usually 13.5 to 14.5 percent protein) and is slightly chewy. There is an old urban legend that you can only produce New York pizza in New York due to the hard water they have. While it is true that New York has hard water, it is debatable as to whether this is the secret ingredient.\" From <a href="http://www.pmq.com/mag/2003winter/pizzatypes.shtml" rel="nofollow"><a href="http://www.pmq.com/mag/2003winter/pizzatypes.shtml" rel="nofollow">http://www.pmq.com/mag/2003winter/pizzatypes.shtml</a></a>

• Hmm...chewy. This does not sound right for pizza.

• Sounds great. Will have to give it a try. Keep up the good work Brad

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