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(Eater)   LA's foodies have discovered and devoured many greasy, pepperoni-laden, square-cut pan pizzas during the pandemic   (la.eater.com) divider line
    More: Misc, Pizza, Los Angeles, Bread, Naples, lots of pizza, Detroit-ish style pan pizza, owner Fred Eric, underground car culture  
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802 clicks; posted to Food » on 15 May 2020 at 10:05 PM (10 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



17 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-05-15 3:39:39 PM  
Ah yes. Totino made me one last night. Or was it Mr. DiGiorno?
 
2020-05-15 6:10:16 PM  
Gross
 
2020-05-15 10:16:45 PM  
I confess.

Little Caesar's. Twice so far. It's a way better value than the pan pizzas from Dominos and Pizza The Hutt, IMHO.

But it's exciting to learn I can get a Detroit style za from someone else now.
 
2020-05-15 10:36:09 PM  
I literally just finished eating pan pizza from El Segundo, so I'm getting a kick out of these replies.
/the 32 oz of beer might have something to do w/ that, too
 
2020-05-15 11:32:11 PM  
d2lnr5mha7bycj.cloudfront.netView Full Size


Damn good for frozen.
 
2020-05-15 11:39:53 PM  

Imaginativescreenname: [d2lnr5mha7bycj.cloudfront.net image 600x600]

Damn good for frozen.


Really? I had one (don't remember what specific offering of theirs) in the fall and honestly it was about the worst buy and bake is ever had. All that fancy labeling to catch my eye and it was meh as fark.

Also, F this thread, I want pizza now.
 
2020-05-16 4:40:49 AM  
And yet people here still think Barone's is great pizza.  I don't get it.
 
2020-05-16 4:52:52 AM  

Trocadero: I literally just finished eating pan pizza from El Segundo, so I'm getting a kick out of these replies.
/the 32 oz of beer might have something to do w/ that, too


Union Pizza? They have that deep dish pizza that resembles tomato soup. Sauce just drenches all the flavor out.

/South Bay resident
//prefer the "bready" deep dishes where sauce doesn't overwhelm, but my gut must be consulted before having any (fat and can't take oily food like I used to).
///lost 10 lbs. since March, yay me, but need a lot more off
 
2020-05-16 5:39:05 AM  
Makes me yearn for school lunchroom pizza with that fennel sausage crumbles.
 
2020-05-16 8:47:23 AM  
My local Luigi's is ok, and I'm trying to support them.
 
2020-05-16 10:09:12 AM  
those burnt edges in the picture are giving me the feels.
 
2020-05-16 10:20:16 AM  
My guilty pleasure is Tony's frozen pepperoni pizza.  My grocery store has it for $2.00 which is part of the attraction

i5.walmartimages.comView Full Size
 
2020-05-16 11:16:30 AM  
I thought they only ate ham and pneapple
 
2020-05-16 5:08:07 PM  
Hell yeah, hopefully this becomes a trend and we can get some more places with thick crust pizza instead of all this Neopolitan crap.

Look, I like all the different kinds of pizza...but you can't ALL make the same kind, dummies. People need a variety in their pizzas.
 
2020-05-16 5:11:33 PM  
I couldn't even get through the article, the people involved seem so pretentious and tiresome. The bit about the edgy guy who started a pizza place but kept it's it's exis secret so only those in the know could order from it who gives a flying fark it's pizza and the kind described in the article isn't even one of the better kinds.

Now on to frozen pizza, all I can say is I suggest getting a tomato mozzarella basil pizza, buying fresh pepperoni from the deli, and adding some banana peppers or pepperoni or whatever your preferred toppings are too. Fresh cut deli pepperoni is waaaaay better than the frozen crap that comes on the pizza
 
2020-05-17 12:06:27 AM  
 
2020-05-17 1:42:08 AM  
I drive to Masa in Echo Park occasionally to have a deep dish pizza, but I generally make my own Detroit-style pizzas.  The hardest part is buying the pan.
 
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