A Mano has only 10 spots left for our Pizza-Making with the Masters Demo
June 4, 2013
Ridgewood NJ, We have 10 spots left for our Pizza-Making with the Masters Demo on Thurs. 6/6, 6pm. Highly acclaimed pizza Chefs Roberto Caporuscio & Antonio Starita’s restaurants have been penned #1 Pizza in New York” by NY mag., “Best Pizza” in the state of NY by Food Network Mag., amongst the top 25 “Best Pizza Places the US” by Food and Wine, and had pizzas featured on the covers of Saveur and La Cucina Italiana mags. Don’t miss it! Call us at 201.493.2000 & the seats are yours!
So, looking for 10 more people who don’t already understand:
1) Roll out dough. 2) Apply sauce. 3) Sprinkle cheese. 4) Bake. 5) Enjoy.
I LOVE pizza, but the difference between bad pizza and good pizza is not worth the attention it gets.
Rob you must not have had real bad pizza
or real good pizza !
Real bad pizza is not pizza. For exampla, in Hong Kong, a lot of places would give you marinara sauce and cheese on a four tortilla and call it “pizza”. I disregarded that crap…it was a tostada with an Italian flair.
Another example: Chicago Deep Dish is not pizza. It is casserole with bread on the bottom and around the sides (still good though).