well, there u have it...
one poster sez 'I had it from their Fairfield location a couple weeks ago and it was subpar,' while another adds 'i did too and felt the same way.'
add in me (it's State Street Extension, dagnabbitt! not Commerce Drive! tho, to be fair, they really did add a lot of commerce to the area, good job), and it's a landslide! no bueno! the people have spoken! all three of us!
i never heard of a warming bag for us laypeople since, in winter transport (notsomuch warm weather) where the clock ticking danger is dryness, i use a 13 gallon kitchen trash bag to keep in the moisture -the life blood since almost everyone reheats if they're bringing it back. of course, the majority of our bakers pies are delivered, so there's that.
think aboot it- the only possibility for a normal, run of the mill, decent za from a baker, ending up not being completely eaten, is the dreaded, unsalvagable, jaw breaking, 'too hard to eat!' dried out pizza crust, often late the next day, or on day 2 (or later!). fridges dry them out, so forget that. also, fridges mess up the grab and go thing. way too much work.
if it's old yet still soft, it gets eaten, while the chances of breaking ur teeth, or more likely, chomping on that pizza shard of glass that tears up ur mouth, dissuades many from bravely chowing on when its rock hard.
not me. if it's pizza, i eat it. straight up, and not like some older relations who dunk the dry crusts or manageable dry slices in to coffee. i always tell them 'the war is over! we won! ur making me look bad!'
i think that stella dora baked goods are only bought by war survivors, except mebbe those little chocolate filled cookies. those are made for the rest of us.
i never seen no one, no where, ever dunk a slice or even a crust from a 'pickle pizza.'
www.thekitchn.com
