Pizza/Cheesesteak review: ANGELO’S PIZZA (Philadelphia, PA)
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- เผยแพร่เมื่อ 27 ก.ค. 2024
- My 2nd trip to Angelo's Pizza in Philadelphia was better than my 1st trip. When I went 2 years ago I went unprepared and did not know they sell out of dough really fast, and so when I arrived on that evening, I was told that there was nothing left. There was only one pie available that was severely burnt in one corner and it was set to be discarded. Instead, the pie was offered to me for free, on the house, but it was cold and it was without any basil or shaved parmesan. This time, I made sure to go earlier on a weekday, when it wasn't so busy. And I got to try Angelo's the right way. And boy, was it great! And their Cheesesteak did not disappoint, although, it wasn't as perfect as their pizza.
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![Drunk Cutlet and PFD sanchwiches at Angelo's in South Philly [JL Jupiter]](http://i.ytimg.com/vi/Ppx4xs_wPtI/mqdefault.jpg)
I tried Angelo's a couple weeks ago - one of the best pies I've ever had. Also had a cheesesteak - his bread may be the best hero bread in the game. That's because the owner, Danny DiGiampietro, starts the bread production at 2:30am everyday. It's also because Danny is ticking all the right boxes: using great flour (5 Stagioni) a great mixer (Esmach) and a perfect oven for bread/pizza: a Polin (steam tube technology). Danny sets the bar for pizzas and heroes very high - he deserves all the recognition he gets...
Fascinating, I recall seeing a stack of that flour on his IG page. I did not know that a mixer can make all the difference. Fascinating...and that's why his oven blows all that cornmeal out ! BTW I heard on his IG story page yesterday that he's expecting a new oven. I'm assuming the same one? Thanks again for dropping by Andrew, honored to have you on the page, lots of my viewers respect you and your passion for the craft, including me. Danny as well, he is not a guy who is doing it for the money. Great guy.
@@pizzareviewsonthego I love your reviewing style so it's my pleasure to drop by! Danny's getting an electric pizza oven, I can't remember which, it's Italian, not a Pizzamaster. He'll use that strictly for pizzas and the Polin for bread. This way he can bake bread alongside pizza and won't have to start his day at 2:30am. I got to spend a couple of hours with him - super passionate guy, hard worker, total dedication. I can't wait to see him again - and now that Roast Pork and Chicken Cutlets are back on the menu, I'll be back sooner than later!!!
Man - you sound like you work there or own the place
@@Thebrothaisback Danny DiGiampietro is the owner. A quick Google of my name shows that I do my own thing....
That’s good to hear. Pizza in Philly is not as consistent as NYC so a good pizza place is always welcome
The cheesesteak looks incredible! One day I’m taking the drive from Canada … straight to Angelo’s!
Love that Philly loves showing mad love and talking to outsiders.
Love the reviews, been watching since my recent trip to NYC.
Glad you like them!
What a great video! Nothing like word of mouth. The pizza looked amazing. And yes will travel for good food 🤣
Yeah he doesn't advertise. Thanks Danette. His sandwiches are also great.
That conversation with that lady was great lol. Reminds me of ppls reactions when I tell them I came to Sally’s 4.5 hrs just for this pizza lol
She came in crystal clear from across the street! What kind of mic Antonio got? Lol
@@citro46 lol
I was so surprised when I heard that, I love my Roda mic. I had it on high sensitivity and placed it low because it's so sensitive. I also keep it pointed to the side instead of pointing it up to my face. And so when I turned around, the mic was pointed at her.
This is the best pizza I ever had personally . Good job on the review.
Thanks 🙏🏻 and one of mine as well, and I’ve had lots of pizzas
That pizza.... That's goals right there, wow. I like the review style too.
Glad you liked it! I appreciate the feedback.
I was actually reminded of the Lombardo‘s pizza before you said it. I knew you would love this pizza right off the bat when I saw it. It looks outstanding. Videos like this one are the whole reason why I watch your channel religiously. You are a true pizza warrior, willing to go the distance to bring your viewers the good stuff. That right there is the kind of pizza that other pizzaioli aspire to make. Thanks so much for that in-depth review. The cheesesteak looked quite good, too. And I’m sure you probably saw on IG that Andrew Bellucci visited that place not long ago.
Yes indeed Dirk, I did see Andrew and Danny together on IG. This is my 2nd visit to Angelo's, truly one of the best Italian takeout places in the country right now. It doesn't surprise me that you were impressed by the pizza. I think his "upside down," Sicilian is his magnum opus. I will be back for it...
@@pizzareviewsonthego did you ask for pizza just straight up or say well done? Just so I know for when I visit there
@@pizzareviewsonthego Is this the place where you went before but you got there too late to get pizza?
@@dirkdiggler9482 Yes. I went not too late, they sell out of dough most weekends by 4pm. When I arrived I had told one of the guys that I drove all the way from NY and he handed me a pie that was severely burned at the edge of just one of the slices. They were getting ready to discard the pie and then offered it to me, without the burned slice. And so the pie was not only cold, but it was without basil and without shaved parm. I thought it was only fair that I go back. Next time I will try their Sicilian. BTW, your boy AB dropped some knowledge in the comment section.
@@alpo2567 This is the standard bake.
PR On The Go, great content, great eats! Don’t know if anyone told you this, but when get the Cheesesteak from Angelo’s you have to get it with Cooper Sharp Cheese, that’s their best seller. And as many times that I have been there it’s always cheesy when you get it that way. I had never had it that way until Dave Portnoy got it that way, in which they recommended to him that he get it that way. Also, Mark Weins & JL Jupiter also go it that way, if you watch the video that they made they showed the guys at Angelo’s making the Cheesesteaks and they had a ton of cheese on them. The Cooper Sharp Cheese makes a world of difference and the taste is amazing! If you ever go back, try it that way, I Guarantee you you won’t be disappointed. Keep up the good work, nice job on your videos! 👍
You know its good when we get the pizza dance
Definitely. Over an 8.5 or higher.
I’ve been meaning to check out this place, looks fantastic. Btw, I went back to Delucias after I got out of work tonight and went for a large plain, large sausage and onion and a large Margherita pie. All were delicious
Sounds great! If DeLucia's had the shaved parm and heavier char like this one It'd be a 9 for sure. He only makes one Margherita pie size which I didn't understand. I plan on going back for that one someday.
I’ll be there in December!I cannot wait.
Super score! Did you stay at a Holiday Inn Express for that good sleep for the well proofed pizza dough. Loved looking at that pie! I saw that cheese steak package as you were walking and I was making bets to see if you were going to eat that sandwich in your car!
No it was just a day trip Noah, I live on the south shore of Staten Island and so I'm only 75 minutes away from Philly. Haha, you know, I like the car because I can scream inside it. lol But nothing like being outside and mingling with pedestrians. Besides, it's starting to get cold out and I can't stand out too long !
I just happened to catch this video of yours and that pizza is a bomb. I should have told you to save me a piece ANTONIO. HA !
I dream of the food over at Angelo's everyday!
right when I saw and heard the crackle 1:02 I knew it was your style 😂
what a beautiful pizza
Indeed Jack, you know me well! Happy holidays.
Angelo’s… what a good name! 🤣 now another place on the list to hit. That crust makes me envious of those who can eat the crust.
Special place despite the generic name. I will be coming back to this place again and again, for all their food. The sandwiches are also incredible. I will remember that, I can only imagine.
What's up Antonio glad too see you made it back to Philly, To All the Pizza Reviews On The Go Subscriber's gotta come to Philly and try Angelos
Oh I imagine quite a few will go there now. Places like that are so rare.
I gotta try this sometime!! Philly is on my list
Excellent review...loved the little dance...lol. That pizza looks insane. These electric ovens are taking over and provide a lot of cooking flexibility. I can imagine they will be the standard taking over gas in the future.
Yes, they do...very good for high heat. They are everywhere. I just heard Angelo's is getting a new oven...
@@pizzareviewsonthego Imagine you get a 3 level multi-deck electric oven and you do neapolitan on one deck, roman pizza al taglio on the other and ny style on the third?...lol would love to find a place that does that....
@@rbiv5 Now that's an idea for a restaurant. Call it, "the many faces of pizza." Here on Staten Island we have a place called Millie's Old World Meatballs and Pizza. They make a decent clam pie and have good food overall. They have two menus, a coal fired and a wood fired. And they use two ovens of course. I may have to review that place soon.
That dough and crust looks great.
🍞BREAD LOOKS AWSOME 👌🔥😋!!!!!!!
That's funny, I was just thinking you should return to Philly to check out more places.
Great video!
Glad you enjoyed it
I went here this weekend and was there around noon on sunday. The place was an absolute nut house, with about 40 to 50 people waiting outside for their order. A staff member from Angelo's would yell out your name when your order was ready. It got so busy for them and they were so far behind they were no longer taking orders even for people walking into the restaurant.
I will say that the long wait was 100% worth it, as this was one of the best pizzas I ever had in my entire life, and I've been to almost all the major players in the United States! I ended up picking up a large cheese and then also a large Grandma pie as I couldn't decide which one to get. I also got one of their cheese steaks, which was easily the best cheesing I've ever had in my entire life, but then again I don't have anywhere near as much to compare it to in that regard.
That’s why I went on a week day. They usually run out of dough on weekends at 5pm. He’s got a loyal staff but they’re small. And he’s running a factory on that corner! Glad you enjoyed the food though.
@@pizzareviewsonthego I will say when I went inside to pick up my order I was impressed by how hard everyone seemed to be working! Some of the locals were actually saying that he has been talking about opening up a second location.
I went on a New Jersey/Philly pizza trip for the past 3 days and hit the majority of the top places in both areas. Everyone at all the spots was extremely friendly and was impressed that I was willing to drive so far to try their Pizza! The three that stood out, were Angelo's, santillo's, and DiLorenzo's, and keep in mind this is from the 22 places that I ended up going to! Lol
@@highflyer011 22 Wow! How do you eat so much pizza, a lot of those places were pie places, I assume you went with many people. Even so, that's a lot of restaurants! Sounds like a hell of a fun time for sure!
BTW if you can, I recommend following Angelo's Instagram stories. It's hilarious and entertaining. Danny is a very charismatic guy as is his staff, they are very close knit.
@@pizzareviewsonthego Right around half of the places I went were whole pie spots. It was just my girl and I, but I have a pretty big appetite. I used to do eating challenges before I because a man of the pizza, and can easily eat 2 large pizzas in one sitting. I typically eat 2 (or 3 slices if I REALLY like it! lol) and she eats one at each spot we go to.
I brought a cooler with me and put some giant ice blocks on bottom and then put some plastic meal prep containers on top of the ice (to elevate the pizza and keep it off the ice), and I put the pizza in ziplock bags that I write the name of the restaurant on, and then I brought it all home with me! LOL!
I legit have more top rated pizza in my freezer right now than any single person on earth, and I'm willing to bet on that! LOL!
If your ever in Bristol PA you have to go to Itri woodfire pizza but make sure you get the truffle parm fries there like crack love it
I plan on doing some deep PA stuff in the Spring.
Try Pizza Shackamaxon and Circles and Square next time you in Philly!
I have the former on my list. Never heard of Circles and Square. I want to try Tacconeli.
The Kid was dancing with the pizza box
Wow the kid is on vacation watching my video.
How do they get it so charred and to look like a coal oven? Just cook it longer?
Happy for you, Antonio. You got another great pizza day.
I'm wondering who influenced that type of pie? It looks Di Fara-esque. But I'd think something else is its influence.
Oh no, the crust is way different than Difara...it's a very thick crust. The pizza in PA is very puffy but this one was not chewy despite being thick. However, you're right in that the heavy basil was very DiFara and Lucali like....but as for the crust, it's not like many others.
I am glad you did not get spooked when you were in Philly. I am now going to try Angelo's for their steak sandwich..
What do you mean by spooked? Were you referring to my night at Max's? Oh man, there were two people with thick gold chains arguing in the place, I thought they were going to throw hands or worse. BTW, Max's cheesesteak meat with banana peppers was fantastic. Bread not great though...
That pizza looking mighty fine...mighty fine..
👏WOW WHAT CRUNCH.
This is my type of pizza. His Sicilians and Grandmas look first rate too.
He also does something called a Cooper Bread where he will actually work long hots or other forms of hot peppers into the dough.
I need to make a pilgrimage.
I need to go back there asap !
He does that bread with Cooper Cheese, the same he uses fir his cheesesteaks. I really liked the Cooper. Already sourced it for NYC...
Shackamaxon in Philly was quite amazing. I often think of Philly pizza as weak compared to NY but that place was as good as the best slice shops in NYC.
I agree. I grew up in Philly. There’s great pizza in Philly but it’s so inconsistent. That said, I’d rather have a mediocre Philly pizza than a pizza in the middle of Arizona.
@@ramencurry6672 Ever try Vinces or Charlie's in NE Philly? Both are excellent. There's also King of Pizza near Temple U.
What an awesome find!! How did you come across this place? Great review as always and well deserved scores. 👏 Love ♥️ the bread review and now a must on my list. Thanks Bro!!
I just type in best pizza in Philadelphia for the Yelp list. Thanks Edwin
Dave Portnoy was raving about it.
Love your descriptive reviews and knowledge of pizza. You may be only person who likes pizza more than me. I once didn't go to my cousin 's wedding because it interfered with my pizza schedule. Would love to send you something, but I don't have PayPal anymore and I don't use Instagram because of my lack of technology expertise.When in Philadelphia try Vince's on Grant ave ,but order it well done
Ill queue it up thanks and thanks for your kind words and offers.
great review! angelos is awesome, I would say this probably going to be your favorite pie in Philly , if you go to tacconellies I am thinking you will rate it high 7's or low 8's
Next time! Tacc's is next. I agree, I am skeptical based on looks.
@@pizzareviewsonthego taccs is thin crust so probably not going to be your favorite, but its not a bar pie, there is not even a bar in this place, its an old style rowhome pizza place, I think you will like it but not love it, angelos is really awesome no doubt, beddia for me was "meh" , I am looking forward to the taccs review!
WHAT A GREAT 👍👏👌🙌😀❤PIZZA 🍕😋
I CAN TELL THAT BASIL IS FRESH.
Best pizza I had was up on Mulberry St. Worth the ride up turnpike.
I drove with my wife to Philly on Saturday and I have to admit that I didn't really like the pizza. The dough had a nice char but there was hardly any sauce on it. The cheese had a little extra flavor due to the basil. We had a cheesesteak as well. It was fantastic even though there was surprisingly very little cheese.
Sundays, I think consistency can suffer on a Sunday when they're super busy. I admit, it's not the sauciest pizza. I wonder if they forgot to shave all that Parm on it for you...it's usually nice and flavorful, coupled with the light crust...I love a good light charred crust.
@@pizzareviewsonthego That is what they must have forgotten
This pizza looks ridiculous! I'm looking forward to going here next time I hit Philly
Yes it’s a special place .
Made you do the Antonio spin!
Lol...instinctive spin
It looks just like Maneros in Little Italy. I tried Pizza Shackamaxon which was the original location of Pizzeria Beddia.
Going back to Philly soon I think...
just had it last nite. i got xtra cheee & it reminded me of modern in new haven. it was so damn good, i ate the whole thing & woke up from the coma around 10 am this morning.
I think it's lighter than Modern and has basil. That pie goes down fast it's so light. Glad to hear you got some good sleep out of it, I don't sleep at all!
@@pizzareviewsonthego 😆 yup, true about the basil
what oven do they use?
It's a Polin Oven. It uses steam tube technology. Danny, the owner, is planning on getting a 2nd oven, but I'm not sure if it will be the same oven. I think he wants to use the Polin for bread only. Or vice versa. Not sure.
@@pizzareviewsonthego thanks for replying,was curious to know which oven to get for a new work style pizza for limited space, an electric deck or gas oven?
My friend, try to have the cheesesteak fresh next time. With the steam in the wrapper, the bread softens, cheese congeals, and the beef looses moisture. I have faith that if you have it right away, it'll blow you away.
Is there a better pizza in Philly than Angelo's? From tip to crust that pie looks phenomenal. I can not say the same for the cheesesteak. I think you over scored it IMO. Where is the provolone?
Well, I appreciate your opinion and value it, despite not being in accord with mine. I factored in the health factor. I don't eat Cheesesteaks because they're too heavy. And after some thought, I told myself that I would buy this Cheesesteak over and over because it's not too greasy. As you know, I'm very health conscious. And of course Ed, the bread! That is some of the best bread outside of NYC!
@@pizzareviewsonthego I was mainly commenting on the lack of cheese. The loaf of bread you were holding did look awesome..lol. Referring back to the pizza, I would put this in the top 5 of the pizzas that you reviewed. It hit all of my trigger points on how to make a great pizza. That was pretty damn close to a so called "perfect pizza". Also, for them being short-staffed and putting out food like this is even more impressive.
Seemed like you definitely liked it better than the first time lol
First time I was handed a leftover pie set to be discarded because of a severely burned corner. They ran out of dough when I got there and so they offered me the pie, without the burned slice and without the shaved parm and basil on it. I thought it was fair that I go back. I think I gave it an 8.6 at the time and it was cold and missing key components.
The cheese on top is Grana Padana I only want mozzarella cheese on my pizza I'll ask to have that left off There is a little grated cheese under the mozzarella also ( maybe parmesan or romano ) I saw a video of them making a regular cheese pizza That's how i know Yeah this place rules Just incredible !
@7:35 I noticed the guy from Boston tend to like pizza lightly topped with cheese and sauce and drier. I feel like Angelo's is rated so high by him as opposed how he rated other similar artisan New York style pizza in the high 7s, low 8s because it *is* drier.
It's not a dry pie but it could have more sauce. And I'd honestly prefer that. I had Angelo's and I'd consider that it's flaw. Still a must-try and great pie though.
I agree, the pie could use more sauce. I just love the crust too much
i would love the recipe so i can make it at home
Recipe is one thing, and then there are the intangibles. I've been making dough following a recipe for so many times only for it to come out like crap. Long fermentation takes trial and error.
Philadelphia Kings 👑
Definitely. Danny just opened up a Cheesesteak food truck here in Manhattan.
Angelo's need to expand their business.
He just opened a cheesesteak place here in Manhattan, not sure if it’s a pop up or permanent
Before difara there was no basil on pizza now since difara popularity everybody and there mother puts basil on there pizza…
I don't remember seeing fresh mozzarella on pizza either, not until the mid-90s. But perhaps there was...and not just on DiFara pies. I'm not sure.
Most from Philly don’t get provolone
Have your ever tried a Cheesesteak from Jersey Mike's Subs? They have good cheesesteaks.
I don't like their bread, their bread is not great. John you should visit NY sometime and let me take you on a food tour around the city and surrounding cities. You will see why I don't really care for chain restaurants.
U need to try papa’s tomato pie in robbinsville nj my man you won’t regret it if u liked Angelo’s
I already reviewed it, do a youtube search and you will find it. I also did DeLorenzo's.
Pat's has the best cheesesteak in Philadelphia. I enjoyed the video!
Will you stop it John lol pats is clearly not the best
@@alpo2567 Who has the best cheesesteak in Philadelphia in your opinion?
Jim's and Dellasandro are up there...I loved Max's. I don't think I scored that one...
@@MrJohn33751 never been but I’ve done a lot of research and many ppl say pats and Gino’s are just tourist traps and a drunk spot to go. I’ve always heard angelos dalesasandros and Jim’s were up there with best in city tho. But like I said this is just what I read from research
I’m a fan of Steves Prince of steaks myself. I do love Pats as well though
Pizza is mind-blowing, but the cheesesteak is disappointing (cheese and steak juice lacking)., however, the sesame roll is 10/10.
Yes, I am with you there. Like I said; a healthy cheesesteak!
Undercheesed cause you got provy. Cooper sharp American is the way to go there but of course Kraft Cheese whiz or American whiz will give you that authentic cheesy taste.
Can't wait to go back for the Sicilian and another cheesesteak with the Cooper.
I honestly like Angelo's steaks even more than their pizza.
I could see why someone would say that, both are very great.
That's a "masterpieczza"!!!
I will tell you what Antonio it’s stunning to me how well the electric oven cooks the pizza never in 1 million years what I was in thought that was possible Angelo’s is one of the few places that I am absolutely dying to try and the next time I’m in the Northeast even if I have to drive a couple hours I’m in the pizza looks absolutely incredible and as usual you did an incredible job on the review. also I want to mention in the past I had asked you about doing a review with Frank Gallo but I take that back completely I have actually nicknamed him Frank the fraud Gallo and I don’t mean to be mean but I watch this guy go into a pizzeria and just because they didn’t let him in the kitchen and this place is owned by a hard-working Italian family that’s there till four in the morning he went on his channel and totally miss reported told people they weren’t use certain ingredients and I happen to be in the area and I went in there and confirmed for a fact that he was dead wrong I told him about it and his pride and ego was just too big to correct Or remove the review, so I hope you never end up collaborating with him because he either lied to his audience or even in the case that he just made a mistake he was unwilling to admit he was wrong and when I see a hard-working Italian family working till 4 AM and putting painstaking work into that business I think it’s a disgrace For someone to miss report about the ingredients that they’re using and then even after we prove him wrong he’s on willing to admit it. And unlike you he has no integrity and in my opinion you’re the best pizza review guy on TH-cam
Angelo's uses a steam oven, it's not electric. I initally stated electric in the video review but since learned it is a steam Polin oven, usually only used for bread. I myself don't mention ingredients unless I know for sure what they're using, like in my Mano's review, or Staten Island DiFara. Happy Holidays Robert.
BTW Robert, this isn't an easy business. It's very difficult to give low scores and you can see why Portnoy rarely goes under a 7. I have walked out of pizzerias that didn't impress me just because I didn't want to bash them. I sometimes think about abandoning the scoring system. But at the same time, the honesty is what draws so many people, nobody always wants to see someone say that everything is delicious. I am starting a new youtube channel so I can just focus on promoting businesses for what they are without the 1-10 scoring system. Because like you said, people work hard and even though they might be producing shit pizza they are still working hard and trying to put bread on the table. When my channel was smaller, no one was watching, it didn't bother me as much, but now as it grows I have to make sure I review above average pizzas only and avoid going to the shitty ones unless it's a corporate chain or a place like Ben's that is so busy despite making average pizza.
Where u at dave portoney
Angelos Pizza may be one of the best in the entire country and I’m a New Yorker. Their cheesesteaks were bland though, bread to hard, not enough cheese maybe they had a new guy on the grill that night. But for pizza Philly you guys got yourself a winner.
I agree with everything you said. I have yet to find an pizza with an Angelo's crust. It's perfect IMO...and the pizza is top 5 at least. I think I mentioned the lack of cheese on the steak sandwich too...
I had the same experience. I had seen so many pics of his hoagies that looked amazing, but the two I got were a little underwhelming. Not enough salt. The pizza, on the other hand, is outstanding, and definitely one of the best in the country.
I can tell that was good. You broke out with a dance.
Lol 😆
Provolone was the original cheese until they started making them in assembly lines with whiz.
Fascinating. I don't do whiz...
🔥🔥🔥 traveled from Toms River NJ for this as well. Nothing but the truth. You should try BROOKLYN SQUARE in Lakewood NJ 🔥🔥 you won’t regret it…
I tried it at the Manalapan location.
@@pizzareviewsonthego awesome 👏 I’ll have to look for the review if you did one ?
You have to go to the Jackson location. The other ones suck.
@@kingsway757 Yes, just search the place and review.
Everyone says that! I take your word for it.
got to get cooper sharp
That's what I've been hearing. I'll be back there sooner than later...
Sad they moved from Haddonfield. **Sniff**
Jim''s on South Street is absolutely disgusting! Jim''s is one of the reasons I haven't eaten beef in over 20 years!
Oh wow...is it that bad? Like I said, I avoid cheesesteaks all together and if anything, I loved that this one at Angelo's wasn't too cheesy or greasy. He uses good steak. Also, Max's steaks in North Philly uses good sirloin.
Did you just say juicy again….
So we agree....Philly/NJ > NY
Not even close, Philly has like 3 places. Jersey definitely almost as good as NY.
I still prefer Di Fara
DiFara sauce and cheese, basil, my fav...crust is probably the best thin crust ever.
I hate when Philly people act like you must go to Philly to get steak and cheese sub! Lol. The worst ones come from Philly. That pizza folding gets to me.
Been here a few times. It’s not bad. Very overrated in my opinion.
Their pizzas are good but as far as cheesesteaks the top spot that goes to John's roast pork cheesesteaks
I hope to try them sometime. I think Angelo's makes the best bread though.
@@pizzareviewsonthego well let me know what you think when you do try John's roast pork cheesesteaks. I don't live in South Philadelphia but I will travel again to South Philly for a cheesesteak from John's roast pork cheesesteaks.
@@pizzareviewsonthegoRumor is Angelo's is opening a location in NYC next year.
@@cjaquilino heard about that!
I head DP mention that during the festival. Danny denied it but I guess it's happening.@@cjaquilino
Next time you go get an American wit
Cooper sharp I plan
the top of your mouth must be asbestos. you always go in hot on your pizza!!!
Lol, I never understood why Dave gets burned all the time....
Dave portnoy got you a job i hate that they all stole his no flop line
I say "holding it's shape," but yeah, that line is pretty much standard procedure. And I got my own lines ;)
“Got you a job” 😂
Bro you got issues
bro at least offer her a slice geez
She was meeting her friend for pizza.