Pizza Parlor Pizza – it's been more than a year, but it was worth the wait
The day has finally arrived: eating in at our favorite pizza parlor
I love a good restaurant pizza with its home made crust, fresh mozzarella, tomatoes and basil, but there is something satisfying about a pizza you get from a parlor that you can't get from restaurant or home made pizza.
Saturday marked the first time in over a year that we were able to eat pizza in our local pizza parlor in lieu of having to take it away. There is something curious how a pizza transferred to a metal pan directly from the oven tastes compared to it being transported in a cardboard box.
Is it the crispiness of the crust as you bite into it? Is it the piquant juices from the toppings that have yet to cool? Or is it the familiar fragrances of just toasted crust and cold beer that enhances the flavor? Who knows. But as an experience that has been missed for over a year, it was a welcome return.
The crust is not too thick, not too thin. The quantity of topping is not to light or heavy and you can feel through the picture that the pizza is just out of the oven.
Now, look at how the delicious piece of sausage sits on the pepperoni.
The deliciousness of the burned sausage edges as it sits atop the pepperoni is almost divine.