I have a friend to runs a pizza place and I am helping him with his menu. We had a question about the legality (in terms of copyright or whatever) when using trademarked items on his menu that he also sells.
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posted by lampshade
on Apr 18, 2013 -
4 answers
Did I just ruin my pizza stone? I washed it in water and was then told that was a big no-no...so how bad is it and is there a way to recover from it?
Any other pizza stone cleaning/storage tips would be appreciated!
posted by man down under
on Jan 6, 2013 -
16 answers
Does there exist some resource that would let me break down the extant pizzerias in Chicago by, say, date of opening? Or adherence to local/New York/Neapolitan-style?
posted by Iridic
on Dec 2, 2012 -
7 answers
A hypothetical business like a pizza place (but it could be something else) wants to open up shop. How do the hypothetical first time business owners find out all the things they should or need to do before they can open their doors? Things like....
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posted by Feel the beat of the rhythm of the night
on Jul 14, 2012 -
18 answers
Tomorrow I'm looking at an apartment that it turns out is located above a pizza shop. Given that this is
usually a bad idea, how - if at all - can I try to predict whether it might be an exception to that rule?
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posted by Tomorrowful
on Jun 10, 2012 -
28 answers
My mom hasen't been able to stop thinking about some place called Orange Bowl Pizza since she graduated high school in the 70's. Anyone have any information about them?
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posted by thebrokenmuse
on Jan 19, 2012 -
12 answers
Long Island Filter: I'm looking for the names of 3 food joints - An Italian restaurant just before the Northern State Pkwy on Willis Avenue back in the 80's, The name of the bagel place that was just next door on Willis Ave, and the bakery in the strip mall at the corner of Hillside Ave and Herricks Rd.
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posted by SockyMcSockyPants
on Oct 24, 2011 -
7 answers
Can-we-eat-it filter: frozen pizza, thawing in the car trunk. Edible?
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posted by sucre
on Aug 5, 2011 -
9 answers
A ridiculous question: I went to Haverford College (outside of Philly), and a pizza place nearby in Villanova (Connestoga? Campus Corner? I don't know) had an awful cartoon poster of zany college life, and for some reason I've always wanted to get a closer look. The only thing I remember is some hapless partier sitting on the toilet the next morning with the phrase "beer stinkies" hovering above him.
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posted by anonymous
on Jul 12, 2011 -
5 answers
What are some good Chicago-area catering options for a group of 10 people? We are hosting a small group of relatives at our house for the weekend in May, and we want to have some classic Chicago dishes for people to eat. But, we also don't want to spend the whole weekend in the kitchen working on deep dish pizza, either. So, we're looking for suggestions on places to check out that we can bring food home for about 10 people. So far, we're going to check out Portillo's and Jewel for Italian beef, but I'm open to other options for the beef and other Chicago specialties. (Actually, we live in Naperville, but I'm willing to go pretty much anywhere in the area if it is worth it.)
posted by achmorrison
on Apr 22, 2011 -
11 answers
I am going to build a wood fired pizza oven in my backyard. Any tips on what has worked, failed, etc. (more inside)
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posted by burlsube
on Mar 20, 2011 -
7 answers
What else can I make with pizza dough? I've tried pizza, focaccia, and pita bread. I can get it at a cheap price, so I want to use it in every way possible.
posted by leigh1
on Nov 16, 2010 -
24 answers
I'm going to be making my first deep-dish pizza soon. Help me make it awesome.
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posted by ORthey
on Jun 14, 2010 -
11 answers
I'd like to do pizza on the grill, and I have the equipment. The challenge? Boyfriend is diabetic.
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posted by juniperesque
on Jun 11, 2010 -
9 answers
So, I have an electric oven, and I sometimes make pizza by simply putting it directly on the grate inside. That means, of course, some cheese falls on the bottom of the oven, which I then have to clean. I was thinking about putting in a baking sheet to catch that stuff, but I was wondering if it will affect cooking time? Or increase power usage or something? The coil is at the bottom of the stove.
posted by wild like kudzu
on Jun 5, 2010 -
21 answers
Food-tourism-filter: I'll be staying in Brooklyn (Park Slope) for about a week in June and I'm looking for interesting, affordable can't-miss delicious foods that I wouldn't normally find at home in the Midwest. Here's whats on my list already:
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posted by chara
on May 13, 2010 -
44 answers
Remember when pepperoni on pizza was thick and would curl up and collect it's own grease in a nice little meat bowl? I need to find a pizza place in the Boston or Southern NH area that still cooks their pizza that way.
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posted by csimpkins
on Mar 29, 2010 -
15 answers
Anyone know a good pizza restaurant in the vicinity of UCL, Gower Street?
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posted by Edwahd
on Feb 2, 2010 -
9 answers
Is there a mathematical, economic, logical or game-theory name/description for the following scenario?
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posted by contessa
on Sep 4, 2009 -
11 answers
I had the world's most delicious Chicken Verde pizza at Cafe Brasil in Houston last week and want to know what was on it (namely, which herbs). Any Houstonians able to help me out?
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posted by JannaK
on Aug 13, 2009 -
3 answers
I need to order pizza for a focus group of undergraduate students meeting at lunchtime. 29 students have signed up in advance (+3 facilitators), but I expect fewer to actually show up; the meeting is voluntary but some will receive extra credit in class for attending.
How many 16" pizzas should I order?
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posted by zepheria
on Jun 23, 2009 -
24 answers
How much would you expect to pay for a used restaurant quality pizza oven? Where would you look for such a thing?
posted by furiousxgeorge
on Jun 20, 2009 -
5 answers
How do I prevent pizza dough from forming big gas bubbles in the oven?
posted by markcmyers
on Jun 20, 2009 -
16 answers
Does anyone remember a documentary, or show on PBS about someone researching an old kayak design, where the people doing the building paddled around Manhattan Island?
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posted by fnerg
on May 13, 2009 -
10 answers
Where can I get soy pepperoni? Neither Whole Foods nor Trader Joe's seems to have it. Can I buy it online somewhere?
Alternatively, if anyone knows of any other type of pepperoni which has no cholesterol then I'd be interested in that.
I enjoy eating my cholesterol free sausage pizzas, but I miss pepperoni.
posted by HappyEngineer
on Apr 30, 2009 -
9 answers
What pizzas were on the menu at Pizza Bella in Crouch End, London, during the 1990s?
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posted by unSane
on Feb 14, 2009 -
3 answers
Where can we find
New York-style pizza in Chicago? My wife and I have been living here in Chicago for almost a year now; being originally from New York, we're thoroughly sick of what passes here for "pizza". :p Can anyone (especially ex-New Yorkers) offer a clue?
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posted by korpios
on Nov 14, 2008 -
28 answers
Quick Pizza: What is the fastest way that I can have a pizza-resembling thing in my mouth without buying anything premade? Rules allow for pre-making things at home, as long as those things keep and don't take up too much space.
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posted by sdis
on Nov 7, 2008 -
19 answers
