| rev:text
| - Without good dough, it will never be a good pizza.
This is an unconventional review, but that's the breaks. Most of you will stop reading within the next few seconds. I get it. Hope that you enjoy the next review---whether cupcakes or office supplies. All the others willing to peruse further---maybe two or three of you---will understand where I'm coming from. I can't be the ONLY one who does what I do---or has at least thought of doing it.
I'm reviewing this Georgio's for the very basis of all pizzas---the starting point...the underpinning---from Naples Italy, to Brooklyn New York, to Brooklyn Ohio. Without this all-important element, it's nothing more than a melange of assorted seasonings, herbs, vegetables, and proteins. It's the foundation of all pizzas---the honorable disk of flour and water---the crust.
Once upon a time I made my own deep-dish style, inspired by the esteemed Uno's and Due's out of Chicago, and not far from my place of employment. Years later---and after moving back to the Land of the Cleve's---my beloved parlor opened at Great Northern Mall in North Olmsted. Magnifico! But alas---an all-too-brief appearance. Once again, I was left depressed and pizza-par-excellence-deprived. Making from scratch again wasn't appealing from a few standpoints---especially fitting it into my busy schedule. So, I tried one pizza joint and then another. None ever quite filled the Numero Uno's boots.
Complete-and-ready-to-heat from those who spend hundreds of thousands on TV commercials was soon put out for the Coonies in a near-by park. Went the frozen unbaked dough route, and even the unfrozen! clear-bagged already-baked ready-for-add-on's suspended from hooks! to add my own toppings to. Nothing was working. What was I going to do when I wanted a really good pizza? It wasn't something I HAD to have, but it would be comforting, and put my mind to rest, if I had one in my back pocket for any sudden pie urge.
Ti amo tanto, GEORGIO ! And so close---in North Olmsted ! Normally, I quickly dispose of most general advertising that's dropped into my mailbox. But, as fortune would have it, my eyes lingered upon a flier that offered a plain pizza at a very good price. At the time, I think it was 5.99. A Fresh-'N-Ready. You could add pepperoni or sausage at no extra charge. I had found the holy grail of baked pie dough that I could personally embellish.
Grazie. . .grazie molto !
I always stock onions, garlic , olive oil, dried herbs (fresh, in season), various cheeses, tomatoes---both canned and fresh, banana peppers, fresh mushrooms, even anchovies. I'm well-prepared. And, if any other variations sound appealing, a quick trip to the local market is easy enough. My "very own pizza pie ala Georgio's"---a take on Food Network's Semi-Homemade---was an instant hit, and has had several tasty episodes. There's a favorite that I love replaying, however, in memory of Uno's. . .
A vegetarian style that I've altered slightly: sauteed sliced baby eggplant, roasted red pepper, feta, parmesan, mozzarella, garlic, good quality jarred pizza sauce (on the side for dunking), and oil-packed marinated artichokes (patted dry).
Of the dozens of excellent, simply-prepared Georgio plain pizzas, only one had a crust that needed a little attention. A light sprinkling of olive oil tuned it up perfectly, and it was soon ready for detailing.
I can't speak of their specialty pizzas, but I HIGHLY recommend their wonderful basic sauce and cheese pie.
Ciao.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)