heartless......just heartless

Some of us have been saying that about you for years, Lusi.

... and once again, I voice my resentment to the fact that you can't get any Greek style pizza here in central NY.

What is Greek style? I hope not Feta and olives...

Greek pizza can refer to either of two styles of pizza.

One usage refers to a pizza with typically (or stereotypically) Greek ingredients as toppings. These include authentic toppings such as feta cheese, onion, Kalamata olives, fresh tomato, and green bell pepper, as well as others borrowed from unrelated Greek dishes such as gyros meat[1] or others incorrectly believed to be typical of Greek cuisine, such as spinach.

The other usage refers to a style of pizza crust rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven (as is more traditional for Italian pizza.) It has a thick, chewy crust that is usually quite oily. This style of pizza is referred to as "Greek pizza" even when it has non-Greek toppings, since it is typical of pizzerias owned by Greek immigrants. These establishments often also sell Greek specialities, such as Greek salads and gyros, and tend to brand themselves as "Pizza and Pasta" or as a "House of Pizza"; a code signifying that it is not an Italian restaurant, but a Greek restaurant serving Italian style food.

In the United States, the latter usage appears to be specific to New England cuisine.

I agree totally. While it's true wing costs are rising ( you can actually buy boneless skinless breasts for less per # than wings), a pizzas cost to make has been stable. The markup is incredible.

Maybe we need to start a pizza revolt and boycott all pizza shops until they lower their prices.

Here's their menu ... next time you order you will know what it will be costing you ahead of time.

Also check the specials ....

http://www.ciccinos.com/menu/

With the can of flat beer(extra yeast flavor) and the Italian seasoning I put in the dough makes the crust great and most places don't know the meaning of *extra toppings* and when I make it myself I can pile on the toppings. I use a whole 4 cup bag of mozzarella on one pizza as well as pepperoni on every centimeter of the pizza and very liberal with the other toppings as well

Make the dough when I wake up, allow to rise. Punch down the dough, cover and refrigerate before I leave for work. Daughter takes it out of the fridge when she gets home from school to allow it to get room temp and pliable. Get home from work, turn on fryer for wings, knead, form, top, cook. Dinner in 30-45 minutes

Pizza's I'll do myself, but with the savings I get for shopping at Aldi's I go to Texas roadhouse for steak and ribs, or Dominicks for their Prime Rib MMMMMMmmmm

I have a pizza stone in the oven and either make my own dough with the food processor or buy frozen bread dough. In the morning, I'll put the frozen dough in a spray oiled bowl and cover with a kitchen towel. By the time I get home from work it has thawed and risen.
Ready for pizza toppings.

I don't have the KitchenAid mixer of my DREAMS so i am stuck making the dough by hand I just can't justify spending $299 on a mixer

We've started making our own also as it is just too expensive to order take away anymore!
With tip we were spending about $30 a week every week for a whopping $1560.00 a year!!! Now I take the cost of what I spend at Wegmans for supplies, subtract that from what I would normally spend and put that away in a jar!!! We save an average of about $22 a week so I hoping to have $1144.00 next Jan 1 for some "mad money" lol!!!

I have 2 pizza stones, one well used/seasoned Pamper Chef stone (my wife got for FREE with her points from hosting a Pamper Chef party0 and One pizza stone I got from Bed Bath and Beyond 2 years ago for Christmas and it came with a paddle too!

I bought a stone, paddle, deep dish pans and a screen from a restaurant supply place and was really cheap.
I use a KItchenAid food processor for dough making. It's a bear!

I don't want to eat pizza parlor pizza anymore. The homemade is so much better, even with frozen dough. Plus the cost of ordering in seems like such a ripoff when you make your own and realize how cheap it really is to make.

I agree! Also my homemade pizza is 100 times better than anything you can find in Syracuse. However I am a SUCKER for Pizza Land Pizza in Avon,NY and Caledonia,NY but since my parents moved to Florida in November, I don't have a reason to go out that way anymore

last year I built a brick pizza oven takes 4 pizzas at one time, heat it up with dried wood push the coals to the back and when the temp is 750 to 900 f in goes the pizzas, done in 2 min. and they are great, just the right amount of smoke taste as scotty says 1000 times better . but one problem seems everyone invites them self over on pizza night, oh well. Last time we did 22 pizzas in about a hour in the oven and had a great party.

I can remember as a kid my mom making homemade pizza-wheat crust even! It was awesome! Now if only I can learn how to do that, I could make some good pizzas! We went to Pizza Hut last night and spent $25 on a large meat lovers with a family order of breadsticks with cheese and one drink. Not bad but still that's $25 less to spend on actual groceries or other supplies but I didn't feel like making/cooking anything. Will have to try to make our own pizzas. Wish me luck!

... not going to happen

WE NEED a higher tax on Pizza Sauce to help make up the deficit spending in Albany

Making your own pizza is super easy, there are a million different crust recipes out there, find whatever is easiest for you and it will still be better than anything you buy.
If we have time, we let the dough rise, punch it down, then make the crust and go. Sometimes for time constraints (like I got started late) I make the dough, form an extra thin crust that I let rise a little, top and go. Dough enthusiasts all have their own secrets and tips, but even minimal effort will make a tastier pizza than you can buy.
I alway hide extra veggies in the sauce too, just grate them fine, let them sit in a colander though to drain some of the liquid then pat with a paper towel or you'll get a mushy crust, I save the juice for soup or warm it and put it on the dog's food.