Phoenicia is about 25 miles west on rte 28 from the kingston exit off of 87, in the catskills. The place is called Brio's, and they have a wood fired brick oven in which they cook their fantastic pizza.
Posts: 4112 | Registered: May 2001
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There is excellent brick oven pizza in Norhthampton, too. Pizzeria Paradiso. I would not put it in the same classification as "regular" pizza, though. I think of it as sort of gourmet pizza. Good(really, really good), but not pizza for the general public, if that makes any sense.
Sometimes I go to Woodstock, and if I am in that area, I will try that place.
Posts: 10890 | Registered: May 2003
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If you're gonna use a premade sauce, use Barilla (assuming you can get it where you are). Of all the bottled sauces I've used, it's one of the best. Paul Newman sauce is also very good. Neither taste like they've been bottled, if you know what I mean.
Now if you want to make the sauce yourself, use fresh Roma tomatoes---they make the best sauce because they have a balance of sweet and tang that give sauce the strength to stand with all your toppings.
Viva pizza and best wishes!
Posts: 392 | Registered: Aug 2004
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I suppose I could just hunt online and find something. Knowing about the Roma tomatoes thing is good, though. I remember to substitute if it says anything else.
Posts: 4753 | Registered: May 2002
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Hubby throws fresh romas, garlic, onion, fresh oregano in the food processor. Throws into a pan with extra virgin olive oil. Salt, pepper, paprika, dried basil and thyme to taste. He never measures so I can't give any measurements, sorry.
Posts: 2711 | Registered: Mar 2004
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I saw a good recipe once where they baked roma tomatoes that were cut in half with some salt and seasonings before putting them through a food planer.
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