This is how the guy I was talking about made his. It was incredible! And a large was the size of a tire on an 18 wheeler. I hope he made it big in Norman, but I doubt that he did.
This is how the guy I was talking about made his. It was incredible! And a large was the size of a tire on an 18 wheeler. I hope he made it big in Norman, but I doubt that he did.
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Simple... medium crust, both pepperoni and ground sausage, lots of cheese. Thank you.
There was a pizza place in Norman called Notorious P.I.E that the wife and I LOVED to go to. Their crust was an awesome sourdough thin crust. Unlike a lot of thin crust pizzas, it wasn't like you were eating a cracker with pizza toppings. It actually had flavor and a good texture (although gave your jaws a workout). We typically stick with just pepperoni pizza for the most part and we were always really happy with theirs. They also had the best mozzarella sticks in the state.
Unfortunately, while they did survive Covid, it was just barely. I think it was only about a year or so after everything opened back up fully that they went tits up. I still sorely miss that place.
Unfortunately, while they did survive Covid, it was just barely. I think it was only about a year or so after everything opened back up fully that they went tits up. I still sorely miss that place.
So, are you saying that tv commercials aren't true?
Very well thank you.
Locally its Franco's.
I used to live in Chicago and Franco's is the real deal. And I'm a pizza snob.
Locally its Franco's.
I used to live in Chicago and Franco's is the real deal. And I'm a pizza snob.
I wish they would put one in Shawnee. We have a dozen or so pizza joints and none of them are very good.
My all time favorite pizza is a thin and crispy crust loaded with pepperoni but I like others now and then.
As far as Chicago style pizza goes, I've had pizza in Chicago a few times. The deep dish pizza is what most people think of but I prefer the thin crust pizza they serve there.
When I was a teenager there was a family from Chicago that moved here and opened up a pizza place called 'A Touch of Italy' in Tecumseh at the old Ruby Dee's drive in location. (Let's see if anyone rembers that). They made the thin crust style pizza found in Chicago and it was round but cut in squares.
As a 15 year old with a huge appetite, I ate a lot of their pizza and I even worked there for awhile doing prep and washing dishes. Eventually they let me start making pizzas once in awhile and sometimes people would request that I make theirs when they ordered.
They became so popular that they added pasta dishes and steaks to the menu and it was by far the best pizza and Italian food I ever had.
They outgrew that placed and moved to a new location in Shawnee. Unfortunately the husband passed away suddenly and even though his wife and son carried on for a while, they ended up closing.
I call BS, OR and WA are NW style. Similar to California style, but more authentic Italian with local and artisan ingredients and sourdough crust. NY style was almost non existant except for a handful of places .
Miraglio’s
