I have the karu 12 and what I’ve noticed works best for me is lump charcoal to start and right before I launch the pizza I add in some wood to get the flame to come over the top. I like a crispy base though so I don’t add too much wood just enough to get a rolling flame over the top and then let it go for a bit before launching. I’ve found my sweet spot to be about 800 F give or take a couple.
Sounds dreadful.
I assume they're Shaqalicious
Not as dreadful as your "Shaqalicious" attempt to be funny. Oh, and shut up, Dove.
It’s not like their original spot is in a high-traffic area though, and they do okay.
They'll will do just fine. Sounds like they needed space for a commercial kitchen and wanted a storefront also. Real Estate (whether they bought or rented) is probably pretty reasonable. And sure Roseland had been in Derby forever but they also are not in a main retail area. I think there is enough business for two outstanding pizza establishments in the valley.
Especially since they have been selling it at THC for a few years and have already built up brand recognition in the area.
Roseland is very good, easily the best in "the valley". That said, there is certainly plenty of room for both to flourish.
It's still there just got home pizza still good not as good as it used to be kids run it now!
I would disagree. It's pretty good but not on par with any of the top tier imo. Also felt the place was a little bit dirty.
Disagree all you like, a lot of this is subjective. But theyir plain sauce pie was simply amazing and certainly better than Sally's which people often tout for that exact pie.
Objectively, or subjectively?
