Thin Crust Pizza Quotes

There's very little in my world that a foot massage and a thin-crust, everything-on-it pizza won't set right.

Our purpose is to consciously, deliberately evolve toward a wiser, more liberated and luminous state of being; to return to Eden, make friends with the snake, and set up our computers among the wild apple trees. Deep down, all of us are probably aware that some kind of mystical evolution - a melding into the godhead, into love - is our true task. Yet we suppress the notion with considerable force because to admit it is to acknowledge that most of our political gyrations, religious dogmas, social ambitions and financial ploys are not merely counterproductive but trivial. Our mission is to jettison those pointless preoccupations and take on once again the primordial cargo of inexhaustible ecstasy. Or, barring that, to turn out a good thin-crust pizza and a strong glass of beer.

I always thought we only had two choices in our lives when it came to pizza crust—thin and crispy, or thick and doughy. How was I to have known there could be a crust in this world that was thin and doughy? Holy of holies! Thin, doughy, strong, gummy, yummy, chewy, salty pizza paradise.

If you can have one square of triple-thin-crust pizza and happily close the top of the box and put it in your refrigerator until the next day and not wake up periodically throughout the night asking yourself whether or not you made a huge mistake, then maybe this is not the book for you. BITCHES GOTTA EAT.

For dinner, we had thin-crust pizza at a place called Panjo's. Daddy said that it was his favourite and that he ate there a lot. He said the last time he'd been there, he'd come with a woman from work, on a date. He said he'd liked her quite a bit until she took out a cigarette. The he realised she was stupid. I thought she was stupid, too, not because she smoked, but because she'd gone on a date with Daddy.

We’re going to consider a perfectly circular pizza which has a uniform coverage of the same topping and is without a crust; also, its base is extremely thin (so you can’t cheat by cutting horizontally through it). To sum up, then, the pizza can be described as perfectly circular, homogenous, infinitely thin and (because it’s two-dimensional) terrible value for money. It can also be frictionless and in a vacuum if you like, but that would make it substantially harder to eat. Although possibly much easier to digest.

The pizza was thin and biscuity – different from the thick crusts she enjoyed in Bombay. Iqbal’s Aberdeen Angus steak looked almost alive, raw and juicy as he sliced it. Neither had room for dessert, and once they had wiped their plates clean, they ambled back to the Murphys’ in a happy stupor. ‘Right then, Fiza Sahiba. I’ll climb my lonely tower in desperate need of rescuing. See ya,’ Iqbal said, giving her a quick hug. ‘You smell of … steak,’ Fiza said. ‘Yes. I’m manly that way,’ Iqbal replied, walking towards the wooden staircase.

She closed her eyes, imagining her favorite pizza from Market Street Pizza. She could almost smell it. She heard Rara gasp, then she actually COULD smell it. Mom’s eyes flew open and the first thing she noticed was that her hunger bar was half empty—or was it half full? The second thing she noticed was a family size, thin crust pizza covered in jalapenos and pineapple, steaming on the table in front of her. “What?” In a daze, she lifted a piece up, the ooey gooey cheese leaving a string connected to the other pieces, and took a bite.  “It’s so good!” She almost felt like crying. “How did you DO that?

She hung up. Camp Arifjan had served pizza as a choice at almost every meal, but the sauce tasted like turned ketchup and the dough had the consistency of toothpaste. Since she’d been home, she craved only thin-crust pizza and nobody did that better than Best of Everything. When

We shared deep passions. John Hughes movies, the New Romantics, the Chicago Bears. We both loved chicken-flavor Ramen and hated the shrimp flavor. We liked thin-crust pizza over deep dish, and wine over beer, and gin over vodka.

I have vivid memories of going to Pizza Hut and enjoying a thin crust pizza and a jug of Pepsi, and, getting high stacks of buttermilk pancakes with syrup.

Pizzerias in big cities benefit from Italian natives or descendants thereof, people who understand that real pizza comes from Naples where the crusts are thin and the toppings simple. Samantha’s favorite was Lazio’s, a hole-in-the-wall in Tribeca where the cooks yelled in Italian as they baked the crusts in brick ovens. Like most things in her life these days, Lazio’s was far away. So was the pizza. The only place in Brady to get one to go was a sub shop in a cheap strip mall. Pizza Hut, along with most other national chains, had not penetrated deep into the small towns of Appalachia.

Tag arrived with the food. The Blue Door was known for using as much local food as possible. Tag had brought thin-crust gourmet pizzas with fresh mozzarella cheese, tomatoes they grew behind the restaurant, garlic from Gilroy, artichoke hearts from Castorville and olives from Paso Robles. I knew the vegetables in the chopped salad came from a local farmer’s market that sold produce grown in the Salinas Valley and the dressing was made with olive oil from a boutique grower in Carmel Valley. He’d brought a selection of fruit—raspberries from Watsonville, strawberries from Oxnard, grapes from Delano—and a selection of cheeses from a small producer in Point Reyes Station.

I loved these little teasers before a meal, things I didn't have to order but just came to me like gifts from heaven. These amuse-bouches actually looked like little gifts; they were small pouches of dough that twisted at the top and came to a gleaming golden-brown ruffle. They actually looked kind of familiar. "These were on Chef Supreme!" I said. I took a quick picture. "I wonder if they've got a sauerkraut and potato filling, like the ones Chef Sadie made on the show." I bit into it. The wrapper crunched and then relaxed into a nice doughy chew, almost like a very thin pizza crust. Sure enough, the interior was plush and buttery with a smooth potato puree but also zingy with fermented cabbage, the sour shreds of leaf providing a perfect contrast to the richness of the potatoes and the crust. "Remember when I told you there was no such thing as too much potato?" A mustard seed popped between my teeth, spicy. I finished with the ruffle on top, brown and shatteringly crunchy. "It's still true.