A question for Dominos usersFollow

Pizza Hut's okay ... if someone else is paying for it. My best choice in the area for delivery is a place called Channello's. It's a chain in Central/Southeast Virginia that does some good New York style pizza. Now, the BEST pizza I've had? Not New York. Sorry, guys. Not in Chicago (hate to disappoint ya, y'all's was good, but there was better). No, the absolutely freakin' best pizza I've had (to the point where I'm seriously thinking of flying back there JUST for the pizza) ... Hawai'i. There's a pizza joint just outside the gate to Schofield Barracks that is out of this world. It started as a NY style pizza joint, but it mutated. Something about being in Paradise and eating such awesome pizza blows the mind.

Now, anyone wanna loan me about $4000 for the flight there, back and a couple weeks worth of Pizza Heaven? j/k.

Incoming story about one of my favorite things in the world... pizza!

Pizza became popular in the US after WWII when returning GIs who picked up the addiction on their European tour craved a slice of the old world creation. Pizzerias started to pop up in various cities and soon those that never set foot out of the country had the distinct pleasure of enjoying the round feast. A thick crust laden with sauce, cheese, meats, vegetables and various other ingredients, pizza quickly became a staple in the diets of those who truly appreciated a well-rounded meal.

Although many people argue where the modern pizzerias originated in the US, my best guess would be the midwest in general... Chicago in particular. New York had its share of restaurants that served pizza, but largely remained an ethnic food until it became popularized later on through chains.

Pizzeria Uno was considered Chicago's first and foremost pizzeria. Its massive pizzas are the stuff of legends, I can barely eat 3 slices myself without having to beg off. But there was another pizza house in Chicago that did something a little different. I do not recall the name, but it has a place in pizza history as well.

The pizzeria was situated in a 2-story building, the pizzeria being on the ground floor and a brothel was located on the second floor. Clientele would place their pizza order downstairs and head upstairs for an "appetizer" while their meal cooked. Not much could be said for the stamina of these customers, for the proprietor found that many would be finished upstairs long before their pizza was ready. In order to facilitate a speedier turn around, the pizza maker modified the recipe. Instead of the thick, doughy crust, he reduced it to a thinner version. This "thin crust" pizza cooked in much less time (around 15 minutes) and was ready by the time the customers came back downstairs to take dinner home to the wife and kids. And so, the thin crust pizza was born.

Unfortunately, the southside neighborhood eventually caught on to the scheme and soon the building erupted in flame. But the recipe did live on and still is enjoyed for other reasons besides its timeliness.

y'all confused...

you gotta try Original Ray's Pizza in NYC!!!
the problem is, everyone is named Ray and everyone claims to be original!

if ever in the village in NYC, try Tre Giovanni's pizza... very good indeed... best crust!

*shudder* cat food on a pizza? Ick. I'll have just about anything on a pizza (even a raw egg put on the pizza just prior to serving), but not cat food (aka Anchovies). Pepperoni, mushrooms, black olives, bacon, sausage, onions, peppers, and jalapenos. That's my usual pizza. A tossed salad on the side, and you've got all the major food groups covered in one slice of heaven.