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Tonight we craved western food, preferably pizza. Our previous experiences with pizza in the Kingdom have been miserable, disappointing affairs and so I had become cynical towards all PP pizzerias. Magically, Mrs Stroppy chanced upon a sacred reference to the mythical Brooklyn Pizza. A hidden choir cooed "Ahhh" from the spiritual realms and an holy beam of light accentuated the moment.

The Maps of Google revealed the hallowed hall to be around the corner from our apartment, across from the Frangipani Hotel in St. 123, however we knew from staying at the hotel in an earlier pilgrimage this could not be correct - there is naught but incomplete building projects there.

We decided to consult Friar Cambod, the Highestest Priest of the Pizza Brotherhood, to determine The Way. After making obscure and majikal sounds and signs (he farted, scratched his ball sack and sniffed his fingers before waving it all off with a quick spasm of jazz hands) and looking over his shoulder suspiciously for farfartyite spies, he confirmed the Promised Land is indeed where the Maps of Google claim it to be. One needs simply to apply the logic of 'go and have a bloody look, you fool.'

Screw it, it's too late for this, I'll finish it tomorrow.

LoL! Glad you found it! !

I wish someone would open a decent Pizza place in Snooky. (If I wasn't so old and lazy I'd do just that.) The Pizza in Snooky is Sh*t. The Olive and Olive comes the closest, but their cook is killing the dough with a rolling pin and usually doesn't leave it in long enough, but its still head a shoulders above what everyone else in Snooky calls Pizza. Its not rocket science, its just aged dough, a good sauce, hand forming, some cheese, maybe some topping and a 800/900 degree F. oven for a max of three min.

I just got a gas Bar-B-Q grill, pizza stone, wood and metal peals from Canada/America and the covered grill goes to goes 700 degees F and with some internal modification I can get 800/900f. The secret is handling the dough and a very hot oven. A low temp oven and you get a yeast rise and bread or a flat cracker (flat cracker after a lot of rolling pin use.) With a hot oven, its in for a few minutes and the water flashs to steam forming air pockets/bubbles and a crewy crust. The sauce is simple. Tomato sauce, basil, oregano, garlic. (age for at least a day) The dough is flour, yeast, water, salt. (age in ref for a couple days) Why can't anyone here get it right? I would be embarrassed to sell the Sh*t they call Pizza here in Snooky.

Try Brooklyn next time you're here, I reckon it will tick all your boxes.

Sailor, why don't you hire some wench to follow your directions. You'll get a line up if you know what you're doing.

I personally didn't really care much for Brooklyn. Maybe it was all the hype but I definitely won't be making regular returns there.

Surprised at that BKL. What did you have?

Bitte_Kein_Lexus wrote:I personally didn't really care much for Brooklyn. Maybe it was all the hype but I definitely won't be making regular returns there.

I have to agree with this. Don't get me wrong the food was good but with all the hype I had heard maybe I expected more.

I left feeling underwhelmed to say the lest. Still good but not as great as expected.

Wow - some of the best pizza I've eaten, and going back for the ribs. Was the pizza just not up to your expectations, or is it possible you were expecting too much from pizza? Put another way, is there pizza in PP that you genuinely think is better?

Milord, I enjoy doing it myself, it keeps me from becoming a couch barnacle and I have no intention of going commercial. (retired, lazy, selfish, etc.) I just like great New York/Naples style pizza and everything in Snooky doesn't make the grade with most of it being just cr*p.