Re: The Really Important Stuff - Pizza & Ice Cream
Originally Posted by SunDeck
I worked there many years ago and it got me interested in making my own; I once calculated that between the pies I made while working at LaRosa's and in my own kitchen, I was we'll over 150,000.
LaRosa's is not in the same league with something like Dewey's, but I don't think it's a bad product, probably somewhere between the junk from Papa Johns and Dewey's. The sauce is sweet, which some people do not like (I really like it) and the dough is pretty dense, which back when I worked there was due to the fact that they made the shells at one place, froze them and distributed them to the restaurants. It's difficult to make an airy, soft dough if it's not done fresh. I think they make hand tossed now, probably recognizing that this is an evolving standard.
One thing I always liked about LaRosas was that they baked their pies on stone, rather than those stupid conveyor ovens. If it's not baked on stone, DIRECTLY on stone, its not good pizza. Last pie I had from there about five years ago was stone baked.
I have great memories of working at LaRosas. Buddy and my dad are friends and I worked at one of the original franchises, started by one of Buddy's close acquaintances from Fairmount. He fostered a great tradition of treating the restaurant like a part of the neighborhood, and he also did countless things for people, many of whom had special needs and ended up with some kind of job in the business. If you want to know why people love the pizza, look to Buddy.
I worked at a LaRosas 10 years ago, and it was a double conveyor belt oven. You'd think they would have a standard for that sort of thing.
Phillips declined to speak for reporters, but Cueto minced no words.
“I see that I have great numbers,” he said. “I thought the way I pitched this year, I’d have a chance to go to the All-Star Game. I don’t know what happened. I don’t if know the manager of All-Star Game is pissed at me because I went out with one of his girlfriends.”