These videos have been extremely helpful! I've been bingeing all of your Goldbelly related vids to see if mail ordered cheesesteaks or any other food was actually viable. So thank you Doug for all the great reviews.
Let em laugh ! Just know that my wife is watching me watch this ; laughing.. mocking me. But when I go to spend $$ on pizza. I appreciate this type of content .
Do you think some of these re-heats should include a step of like adding boiling water to a small pan in the bottom of the oven corner to add moisture? It seems like a lot of these restaurants don't reformulate anything for this kind of delivery.
Hey Doug just binged all your pizza reviews then noticed your WSU gear in the background of one video then saw that you’re from port orchard. Nice! I grew up in kent/Seattle and went to Seattle U myself, my brothers went to WSU. We always debate the best pizza in Washington. One says hot mama’s pizza, one says Pagliacci’s, one says big Mario’s, and I personally would choose Piecoras pizza while I was in school and still believe it to be the best even though the business sold and became a parking lot. Any thoughts on the best pizza in Washington and how it stacks up to the best you’ve had on gold belly (Tony’s I assume)?
I was always a Pagliacci guy when I was through the U District or down by Seattle Center. I grew up in Kirkland; my favorite over there was always Tony Maroni's!
Nice vids man!
Thanks!
These videos have been extremely helpful! I've been bingeing all of your Goldbelly related vids to see if mail ordered cheesesteaks or any other food was actually viable. So thank you Doug for all the great reviews.
How many have your tried? Any favs?
@@BlockingThePlate Tried Pat's Philly cheese steak thanks to your superb review and loved it
Let em laugh ! Just know that my wife is watching me watch this ; laughing.. mocking me.
But when I go to spend $$ on pizza. I appreciate this type of content .
Do you think some of these re-heats should include a step of like adding boiling water to a small pan in the bottom of the oven corner to add moisture? It seems like a lot of these restaurants don't reformulate anything for this kind of delivery.
I think everyone is kind of figuring it out as they go. I think the biggest thing is they need to light cook these since they're getting a reheat.
Have you tried Zuppradis from New Haven, Connecticut? Shipping is $39.00.
That pizza looks good, I'll be sure to give it a go at some point!
Just ordered the same pizza:) Just the New Yorkers though!
Hey Doug just binged all your pizza reviews then noticed your WSU gear in the background of one video then saw that you’re from port orchard. Nice! I grew up in kent/Seattle and went to Seattle U myself, my brothers went to WSU. We always debate the best pizza in Washington. One says hot mama’s pizza, one says Pagliacci’s, one says big Mario’s, and I personally would choose Piecoras pizza while I was in school and still believe it to be the best even though the business sold and became a parking lot. Any thoughts on the best pizza in Washington and how it stacks up to the best you’ve had on gold belly (Tony’s I assume)?
I was always a Pagliacci guy when I was through the U District or down by Seattle Center. I grew up in Kirkland; my favorite over there was always Tony Maroni's!
I order regularly from the restaurant in SF and only the first one looks like a pizza you’d get from there. The other two look not great
I like theese vids I’m trying the web app myself
What's been your favorite delivery so far?
Keep making the videos.