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cutting the pizzaos

Pizza fundraiser benefits Stuff the Bus

Blaze Fast-Fire’d Pizza at 2825 Scottsville Road in Bowling Green is celebrating its three-year anniversary Tuesday by hosting a fundraiser in support of Stuff the Bus.

Stuff the Bus is a local organization committed to providing school supplies to children in an effort to ensure every child starts the school year the same way.

During the all-day event, Blaze Pizza will offer $5 pizzas (normally around $8) from 11 a.m. to 10 p.m. For every pizza sold, the restaurant will donate $1 to Stuff the Bus.

“Last year we celebrated our anniversary with Stuff the Bus, and the event was so successful that hosting a fundraiser again this year was a no-brainer,” said Jennifer Bowles, general manager of Blaze Pizza in Bowling Green. “I think we can all agree that every child should start the school year off with the tools they need for success.”

Since 2005, Stuff the Bus has positively impacted the lives of children and families throughout Warren County and southcentral Kentucky through its annual school supply drive. The Stuff the Bus live event and supply drive will be July 27 at Bluegrass Cellular on Campbell Lane. During the supply drive, community members are encouraged to donate school supplies.

“We are excited to partner with Blaze Pizza on this fundraiser and help them celebrate three years in the Bowling Green community,” said Kyle Barron of the Stuff the Bus Foundation. “We invite everyone out to get a $5 pizza on Tuesday, June 4, and help us raise money to provide much-needed school supplies to Bowling Green students.”

The fundraiser applies to in-restaurant orders only and is not valid with app, online, phone or delivery orders.

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8 recipes

8 Exceptional Pizza Recipes for Sharing at Your Table

One of my favorite things to do is to gather with my friends and share a meal around the table. Food is one of the things that best unites people, and when you share a table with someone else, conversation flows, friendships blossom, and life feels so much better.

You can either make some simple pasta, or easy taco bowls, or toss up some salad, but one of my favorite foods for sharing is pizza.

Pizza can be made as simple or as complex as you like, but most importantly, I love the idea of slicing up a big pizza into many pieces, and that it’s food you can easily eat with your hands. No need for a fancy table set up – just relax, grab a slice, and enjoy!

elicia Lim is the author of the food blog Dish by Dish, where personal stories intertwine with simple, healthy recipes (most of which are gluten-free or grain-free).

Drop by her blog and say hello, preferably with a slice of pizza in one hand, and a glass of iced lemonade in the other!

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nino-coniglio

How to make your own mozzarella cheese and pizza dough

Pizza expert Nino Coniglio makes a pepperoni-topped grandma pie, classic Margherita pizza and watermelon caprese salad.

How to make homemade mozzarella

JUNE 4, 201904:45June 4, 2019, 7:44 AM CDT / Source: TODAYBy Nino Coniglio

Expert pizza maker Nino Coniglio is stopping by TODAY to share his secret tips, tricks, techniques and recipes to make perfect pizza. He shows us how to make a grandma pie with pepperoni, a classic pizza margherita and summery watermelon caprese salad.

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jewish-pizza

Did Jewish scholar Maimonides introduce the world to pizza?

In 1983, the Italian-Israeli professor Sandra Debenedetti Stow stunned the scholarly world with an explosive article that proposed that Jews introduced pizza to the European diet.

She cited Yehuda Romano, a 14th-century Hebrew scholar from Italy, who translated Maimonides’ use of the word “hararah” (a type of flatbread) in the Mishneh Torah with four simple Hebrew letters: peh, yud, tzadi and heh, or “pizza,” arguably the very first time the word was ever used in any language.

Before the leaven could rise, a new scholarly sub-field was born.

I tripped over this appealing historical fact while reading the catalog of the new National Museum of Italian Judaism and the Shoah in Ferrara on the intermediate days of Passover (no doubt that my gustatory interest was partially fueled by the holiday). I was intrigued by the possibility that while oblique references to the aromatic staple of adolescent diets can be traced to ancient times, it was the Jews who first gave a name to the global delicacy.

The connection to Maimonides was also quite tempting—was his “hararah” really an Egyptian antecedent of Chicago deep-dish? A thousand questions erupted. Did Maimonides hold, asked Yechiel Goldreich on Twitter, with the “one slice mezonos, two slices hamotzi rule”? And if Rambam ate pizza, wondered Professor Jared Ellias, how did we Ashkenazim get stuck with gefilte fish and stuffed cabbage?

Unfortunately, it turns out the story is a little more complicated, and our ethnocentric glee was premature. A 10th-century Latin code from Gaeta explicitly mandates the donation of “twelve pizzas” to the local bishop every Christmas and Easter, antedating Romano’s reference to the word by 400 years and, incidentally, providing evidence of the very first pizza delivery service.

Writing in the journal Onomastics in Contemporary Public Space, Ephraim Nissan and Mario Alinei, perhaps hoping to redeem the Jewish antiquity of the doughy disc, pointed to the pizzarelle, possibly a cookie sized version of pizza eagerly consumed by Jewish children in ancient Rome. The fact that pizzarelle were served on Passover, however, diminishes its value for our purposes—if it isn’t chametz, it can’t be real pizza.

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closeofperfection

Closeup of Pizza OS Perfection

Perfection

Think again before you order a small pizza. The folks at Groupon analyzed data from 230 plain, specialty (think meat lover’s and Hawaiian) and one-topping pizzas from six national chains to find the best value.

Their conclusion is that you should “never, ever, buy the small pizza.”

Buying a large pizza is a better value and cheaper price than buying a small.  

They calculated the surface area of the standard diameter of pizza measurement to determine the best price. Pizza prices from six of the largest national pizza places — Domino’s, Pizza Hut, Papa John’s, Casey’s, Papa Murphy’s and Little Caesars — were factored in. The average price for 2-3 slices of a 14-inch pizza came out to about $5 per person. 

Groupon, an eCommerce business that offers deals on a variety of things to do, restaurants, travel and products, gave huge kudos to Detroit’s hometown local pizza chain Little Caesars for having just one size, a 14-inch pizza. They singled out Little Caesars calling them “…far and away the most cost-effective pizza chain out there.”

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No Pork on pizza

Sausage Not Made from Pork

Is this really a big deal?

What what’s the deal with pork? When I first started on this journey I had given up hamburgers for Lent. I was introduced to turkey burgers. It opened my mind that there were alternatives to ground meats and if spiced correctly it would taste just as good.

I had the same thought with pepperoni. What were the alternatives? I was never a ham guy and quite frankly the only pork products I eat are baby back ribs and crispy bacon. Therefore, I wanted to come up with turkey and beef versions fo sausage and pepperoni.

Its healthier than pork and I wanted to make sure that people who didn’t eat pork could try this pizza. All the Abrahamic religions dont allow for pork to be eaten so Jews, Christians and Muslims if they are devout and follow would’t be able to try the pizzas but now they can.

Now for a Pizza Poem

PIZZA AMERICA’S FAVORITE

Thick or thin, it is the Friday night order in special, Supreme or meat lovers delight, whatever toppings You like it, does not matter for it’s  The... Read More
Half and Half

Half Pepperoni & Sausage

Half pepperoni & sausage?

Playing with toppings is great but I love the classics. I also like to use other ingredients to make staples on pizzas. I use beef and turkey to make pepperoni and sausage. Mo one has been able to tell the difference and its not as fatty. Also people with certain diets can also enjoy these pizzas.

Playing with toppings is great but I love the classics. I also like to use other ingredients to make staples on pizzas. I use beef and turkey to make pepperoni and sausage. Mo one has been able to tell the difference and its not as fatty. Also people with certain diets can also enjoy these pizzas.

I even do enjoy Pineapple on pizza but this is the only thing that is in left field that I would consider. Recently in the Washington Post they addressed this topic.

Tim Carman starts by stating “At some point in the never-ending debate over whether pineapple belongs on pizza, the haters, maybe with tongues pressed against cheek, invoked Godwin’s Law. Yep, they compared those who like the tropical fruit on pies to Hitler. One said they were worse than Hitler. The comparison would become a common insult, occasionally even flung back at the snobs who turn their nose up at a pineapple-topped pizza.” See the full article here.

cuttingthepizzaos

Cutting the Pizza OS

When cutting this Pizza OS notice this is a thinner version of a mushroom and spinach Pizza OS. Notice the perimeter crust is browned. Perfect for holding and it won’t fold so you can eat your slice.