Who has the best pizza to get in bulk?

[Chili]

I'm not a big fan of iFratelli, but only because I don't like the thin crust. It's like eating pizza toppings on a cracker.

I do like the flavor though.

[DieselSmoke]

Jett's pizza is who we used for our kids party. It was great and cheaper than Little Caesars. Jett's 8 Corner pizza if you're like me and like crust...

[sc281]

I fratelli's sucks; I'll never pay to eat that again.

You are all out of your fucking minds.

[Mike]

I fratelli's sucks; I'll never pay to eat that again.

I fratelli's from scratch?

[lincolnboy]

no one has mentioned Boss's pizza

[slow99]

I fratelli's sucks; I'll never pay to eat that again.

[bcoop]

I'll second the ifratellis is shit. More specifically their sauce is what I think I don't like.
Campisis is excellent though.

Same family, same recipe.

[BlackGT]

I think you're the first person I've ever heard say their pizza has shit flavor and I worked there for 5 years, and a buddy managed one for 8.


Don't ever go to Campisi's then, either.

I'll second the ifratellis is shit. More specifically their sauce is what I think I don't like.
Campisis is excellent though.
Joey's in Aubrey is excellent too.

[SMKR]

Rosatis or Marcos

[Cobraman]

There is another place you can get a good slice from in Carrollton that I don't know the name of. It's on the corner of Josey and Frankford. There philly cheese steak is alright too.

Joes

[71chevellejohn]

Or use Spurs50 Sunday also get 1/2 been that way all playoff games

I knew that one, but the codes are regional and I wasn't sure if it worked in DFW.

[bcoop]

I use parchment paper with my pizza stone. Obviously it won't work with most commercial ovens but I never bake at more than 400-425. Going from the peel to the stone is a whole lot easier now.

Paper defeats the purpose of a stone in a way. Stones retain even, consistent heat. Stones also become seasoned, like cast iron. Which then provides flavor to the dough. Try using flour or cornmeal. In 5-10 cooks, you'll notice a difference in the crust and flavor.

Any place should allow you to place a "future" order. Be sure you call them the day before and remind them though..

[BP]

Since they use a deck oven, they throw flour on the deck to keep the dough from sticking to it. Everyone that cooks on a stone does it. Some people use flour, some use cornmeal. Both serve the same purpose.

I use parchment paper with my pizza stone. Obviously it won't work with most commercial ovens but I never bake at more than 400-425. Going from the peel to the stone is a whole lot easier now.

[CJ-95GT]

Thanks for all the good suggestions. Sounds like Large is the way to go. Talking to the managers seems like a good start. Can you pre-order with the codes for pizza a week away? "I will gladly pay you now for a pie on Tuesday".

For those of you in S Frisco/N Plano try Goodfellas off 121 and Preston. Really good pies and it's half off after 10. There is another place you can get a good slice from in Carrollton that I don't know the name of. It's on the corner of Josey and Frankford. There philly cheese steak is alright too.