Enjoy 15% off your entire order all day on April 15

Plus, enjoy a special abundanza for National Shrimp Scampi Day on April 29!

Enjoy its sweet and savory limited-time offerings all summer long

Valid Through: 4/30/2015
FREE buffet
7437 International Dr.
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Valid Through: 10/31/2015
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4774 Kirkman Rd.
Orlando, FL 32811

Meet-ups, offer a fantastic alternative to big developer conferences. They’re easily accessible local events, generally lasting a couple of hours. Meet-ups offer a more human scale, are far less crowded than big conferences, with a far more casual, informal atmosphere that can be much more conducive to learning through Q&A and hands-on activities. In this program you’ll meet four people who have organized and continue to manage local developer meet-ups. You’ll hear first-hand what they learned about what works and what doesn’t in finding venues, developing content, and creating an atmosphere that keeps developers coming back for more.

View the complete show notes.

A Northern Virginia pizzeria finds ways to make good things happen in the community.

The post Pizza with a topping of heart first appeared on Federal News Network.

There’s no topping Ivan Decker and Maddy Kelly debating Canadian restaurant chain Boston Pizza. Then, Abdul Aziz and John Hastings are weekend warriors when they decide if long weekends are overrated.

Now that commercialized space travel has arrived, the world of marketing is setting its sights on the stars.

Make something special for dinner with this pizza made using cauliflower as the crust. Yes, cauliflower the vegetable.  Cauliflower and Mozzarella cheese are blended, then pre-baked into a crust. Then top with your favorite pizza toppings and bake. This pizza turns out very well and if no-one was watching you, they might not know that they were …

A few years back, when Cynthia Leitich Smith was off to Vermont for the VCFA residency, I undertook an exploration of Austin pizza joints and pizza blogging: the rules were these: aside from a dinner salad prior to the pizza, my meals were pizza for breakfast, lunch, and dinner.  For ten days.  For the record, the first time I did it, I lost five pounds; the second time, two and a half.

Here's the inaugural post from 2009:  A Pizza a Day and Other Weird Activities.

I tried this again January 2015, but posted only to my Facebook account (I'll be reproducing the posts here along with this edition, with the term "archive" in the header).  I also did it in July 2015.

To view the entire line-ups, just click the "pizza a day" label.

This time, I decided to do something a little different, since I'm on the verge of exhausting Austin's specialty pizza places:  I'm going to see how many pizzas I can make using various techniques.  I'll also take a look at some of the places I've missed or have recently opened.

And, for Christmas, I received this nifty little item:

Yes, it is a starship Enterprise pizza cutter.  So of course I had to make a couple Star Trek-inspired pizzas:
(You can see the Enterprise if you squint real hard).  The saucer section was Canadian bacon with an olive for the bridge.  The nacelles were scallions and the engineering section Belgian endive.  The pizza didn't turn out so great but the cutter worked fantastically.

I also made a pizza in honor of our Klingon allies:

This one sort of drifted apart due to migration of the mozzarella, but it is a Klingon D7 class battlecruiser.  The main hull was a green pepper, while the nacelle supports were red onion.  The nacelles themselves, and the neck section, were scallions, and the bridge was a mushroom slice.

Q'apla!

This is a post I originally put only on Facebook in January 2015.  Click here for background.

And the first pizza of the January 2015 #PizzaADayDiet comes from Hoboken Pie! A thin crust sausage, mushroom, and green pepper -- all the ingredients were fresh and in abundance. The sausage and sauce were slightly spicy and the crust was really thin. It could have had a tad more body, but I liked the fact that it didn't feel like I was filling up on bread. Delivery was prompt and the pizza was warm out of the box. I will definitely order from them again.

Today's pizza a day diet pizza came from the Austin Beer Garden Brewing Co. at 1305 W. Oltorf (right next to the train tracks).

I hit the place in mid-afternoon, so it was pretty empty (Happy hour is from 3 pm to 7 pm, though, so it filled quickly :-)).  You order food and beer at the bar and they bring it to your table.  Inside are long wooden tables with benches, for social/communal beer-gardening in the Bavarian tradition.  Outside are round tables under the live oaks for beer gardening in the Austin tradition. :-).

I ordered a sausage pizza (boring, I know :-), but I like to try new places out on the basics).  It was delivered hot and fresh; the crust was somewhat soft but firmed up after I let it cool a little.  It had a nice chew and stood up to the ingredients.  The sausage had a more subtle flavor than I was expecting, but I really liked it and its freshness.  The cheese and sauce were also quite good.


One of their "by the slice" choices had also caught my eye, so I ordered it as well.  This was venison, spinach, pesto, white bean, roasted tomato, roasted garlic, and ricotta.  This one was amazing (not that the sausage was bad).  The crust had just the right amount of crispness and chew, but the combination of toppings really made it.  It had a richness from the venison without being gamy or overwhelming, and the remaining ingredients provided a terrifically contrasting texture in every bite.


Oh, and the beer was darn good, too. :-).

Today I went back to the Cook's Illustrated Cookbook for their Chicago-style pizza recipe (No, they're not from Chicago, but their recipe is actually pretty close to others I've used in the past.). 

They've got a technique where you "laminate" the crust with butter to make it crispier.  It worked well with the sides, but I'm not sure that it quite worked with the bottom, but the crust did turn out pretty firm and full-bodied.  And rich.  Next time I might let it cook a little longer to see what happens.

The recipe for the sauce and the cheese were a bit different than what I've done before: using shredded mozzarella and diced tomatoes instead of mozzarella slices (or a fresh ball) and crushed tomatoes, but it turned out pretty well.  Next time, though, I think I'll go back to crushed with slices.

And the Star Trek pizza cutter is actually big enough to use on deep dish...

I had Brian Yansky and Frances Yansky over to share the results, so I didn't end up taking too many pictures, but here are a couple:

Pizza! And the Star Trek pizza cutter!

Frances poses with a slice.

The cat inspects the table.

 

Today's Pizza a Day Diet pizza is technically not a pizza.  It's a flatbread. NB: All pizzas are flatbreads but not all flatbreads are pizzas (A flatbread has an unleavened crust).

I happened to be up north during rush hour so I decided to find the closest Italian place and see what they had that resembled a pizza. :-). This happened to be the Maggiano's in the Domain.  The place has sort of a Disney-fied feel of a downtown Italian restaurant, which is not surprising since the first Maggiano's was founded in Chicago by the Lettuce Entertain You chain whose specialty is theme restaurants. 

Anyway, I took a table in the bar and ordered a Caesar salad and the sausage flatbread.  The sausage was removed from the casing but still distributed in large chunks and had that good Italian-sausage flavor.  The cheese was also abundant and flavorful.  And the crust? Nice and crispy at first and then steamed through. 

Here are a couple pics:

Day 8 of ‪#‎PizzaADayDiet‬ is another thin crust, this one from Southside Flying Pizza. They call it “Neapolitan style,” which I guess is a really thin crust. I chose the whole wheat crust and it was pretty good – it stood up to the ingredients but I wouldn't have minded if it had been a tad crisper. The cheese was thoroughly melted and excellent, though, as were the toppings. The sausage had a good flavor and the peppers were nicely al dente. And the side salad was really good, as well.

Today's ‪#‎PizzaADayDiet‬ occurred at Home Slice Pizza -- Don Tate joined me for the sausage, mushroom, and green pepper pie! This was the thickest thin crust I've had so far, and was sufficient to be not -floppy, yet not doughy, with a good, chewy texture. The cheese was flavorful and the toppings were each present in every bite.


Altogether, a most excellent pizza -- and they put the leftovers in a tinfoil swan (I've never seen that before in real life :-)).

At an Arizona tribal school, it's a fierce campaign to pick the top school lunch, as students learn about making their voice count

Una Pizza Napoletana on the Lower East Side has claimed the top spot in an annual ranking of pizzerias around the globe

U.K. technical services company streamlines design cycles and improves communication to help retailers, architects, and designers create compelling interiors

OM Chile celebrates Christmas with the boys and girls of two children's homes in Santiago.

Don Meij started as a delivery driver for Dominos almost 40 years back, and eventually became the CEO.

Want to have pizza that's also healthy? Try this quinoa pizza which offers a range of health benefits.

Pizza Hut wants you to use the PS5 to keep your pizza warm

Kelley watches the American Sailor Moon pilot acid trip fever dream. Tam is going off to get 800 glamour shots. Chris gets carded while trying to buy a Mara.

The post RPG Cast – Episode 644: “Is That a Demon Machine Making a Pizza?” appeared first on RPGamer.

Chris wonders if they serve tea at British rock concerts. Kelley gets smashed in the face with a chicken. Josh learns about alliance diaper gnomes. Do not google "diaper gnomes."

The post RPG Cast – Episode 699: “Contained Pizza Mess” appeared first on RPGamer.

Health officials in Saskatchewan Canada are urging customers of Domino’s Pizza in Martensville to watch for symptoms of typhoid fever. The restaurant’s customers may have been exposed to Salmonella typhi, also known as typhoid fever. Anyone who consumed food or drink from the Domino’s store at 717 Centennial Drive South... Continue Reading

Hello gentle readers, and welcome to the SwitchArcade Round-Up for August 28th, 2024. Gosh, that presentation yesterday sure had a …

Continue reading "SwitchArcade Round-Up: ‘Pizza Tower’, ‘Castlevania Dominus Collection’, Plus Today’s Other Releases and Sales"

Brad Hiranga, General Mills Business Unit Director, Pizza and Tacos Business Unit discusses the Bucking Couch and Bucking Couch Bowl.

October is Pizza Month, minions, so this is a great time to go over a few reminders.

 Ahem hem hem.

Bakers, repeat after me.

"Pizza crust is not shiny."


Bakers repeating en masse: "Pizza crust is not shiny."

"Pizza crust is not held aloft by piles of poop."

"Pizza crust is not held aloft by piles of poop."

"If people can't tell my cakes are supposed to be pizzas, then I should stop making pizza cakes."

"If people can't..."

Bakers' Spokesperson, interrupting: "But what if we printed the pizza on the cake?"

::brief silence::

"No."

"What if we make the cake a slice of pizza?"

"NO."

"What if we made the cake brownies instead of cake?"

"HOW IS THAT BETTER"

"Ok, ok, fine. We won't make pizza cake."

"Excellent! Wait. Why am I suddenly nervous?"

"BOOYAH!!!!"

::sigh::

"I'm out."

Thanks to Anony M.,  Robyn, Heidi L., Carole D., Anony M., & Bartley I., for giving us a hand. Also are those pickles? Because I would totally eat pickles on pizza. Just me? 

*****
Here's an extra toasty way to celebrate Pizza Month:

Double-Sided Pizza Throw Blanket

It's hard to put a price on a blanket that makes you believe you ARE a pizza, but apparently the going rate is about $27. :p

*****

And from my other blog, Epbot:

इटैलियन डिश भारत में भी लोगों की फेवरेट डिश बन चुकी है। पास्ता से लेकर पिज्जा तक हर किसी को ये खाना बहुत पसंद है। पिज्जा भी काफी पॉपुलर हो रहा है। पिज्जा छोटी से लेकर बड़ी पार्टियों की शान

In Kasauli, Dochi Pizzeria & Coffee House is garnering popularity, with its owner claiming an average footfall of nearly 150 people every day

Gone are those days when eating out meant digging into a steak with buttery potatoes on the side. Increasingly in the big cities, restaurants are offering a host of healthy food

Sleight of Hand Pizza owner and chef Justin Wadstein is a 13-time world pizza champion. Here's how he takes the simple act of tossing dough to the next level with flips, spins, shoulder rolls, and other moves.

Do you know what the most frustrating thing about a compass is? It ONLY points North. But what if a compass could point to something....more appetizing? WIRED has challenged maker Joe Grand to figure out how to make a compass that points to pizza, in just three weeks. Pizza Compass Project Page: http://www.grandideastudio.com/portfolio/pizza-compass

Chef, author, and Razza owner Dan Richer answers the internet's burning questions about pizza. Why does pepperoni curl? What are the best cheeses for making pizza? What is the most important part of a pizza? Does a calzone count as a pizza? Are San Marzano tomatoes really that great? How much does it cost to open a pizzeria? Dan answers all these questions and much more! Director: Justin Wolfson Director of Photography: Rahil Ashruff Editor: Shandor Garrison Expert: Dan Richer Producer: Justin Wolfson Line Producer: Joseph Buscemi Associate Producer: Paul Gulyas Production Manager: Eric Martinez Production Coordinator: Fernando Davila Senior Casting Producer: Nicole Ford Camera Operator: Cloud Audio: Brett Van Deusen Production Assistant: Ryan Coppola Post Production Supervisor: Alexa Deutsch Post Production Coordinator: Ian Bryant Supervising Editor: Doug Larsen Assistant Editor: Andy Morell

Dollops of sherry leek or fresh arugula? Choose your pick from artisanal pizzas and sauces made from scratch at the newly-opened pizzeria

Marketline

The company also announced that it has secured Exclusive Master Franchise rights for three new QSR brands which include TeaLive, New York Fries and Sanook Kitchen

Credit ratings agency Standard & Poor's said the latest measure was agreed ahead of deadlines for two smaller loans due in August.

The post Mozzarella exports feed Asia’s booming pizza industry appeared first on The Lead SA.

Kermit pops into ‘Saturday Night Live’ to discuss the school lunch standards.

An 18-year-old pizza delivery driver surprises a family in Detroit by playing piano for them.

When you can smell garbage from miles away, pizza doesn't stand a chance with bears.