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White Pizza - Page 2

post #31 of 34

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No place down here bets a NY pizza, Down here the places are to clean for the pizza to be good.. 0_ 0

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #32 of 34
Quote:
Originally Posted by chefedb View Post
 

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No place down here bets a NY pizza, Down here the places are to clean for the pizza to be good.. 0_ 0

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All the dirty restaurants in my city have the best food and fastest service.  Except the Chinese joints.  99 items, 1 meh flavor.  Time to lean = time to clean.

post #33 of 34
Growing up in NYC, a white pizza was called pizza blanco. Simply ricotta, mozz, parm, oregano, and olive oil.
post #34 of 34
Quote:
Originally Posted by woodoveneats View Post


We recently made a "French pizza" using crème fraîche, pan seared potato slices, red onion, flat leaf parsley, buffalo mozzarella  and smoked ham.  It was great.
Mmmm... Pierogi pizza! 😍
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