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Message: [QUOTE="Hans Sprungfeld, post: 3360159, member: 181"] And some people wonder how there can be a 165 page pizza thread. After yoga, sauna, steam, soak, shower, and getting dressed at the New Haven JCC on Saturday, I happily surprise-encountered my former next door neighbors, their sons, and her parents, hosting a 4th birthday party for their older son, who I've known since birth. He builds with my childhood Lincoln Logs, American Bricks, Tinker Toys, and Kenner Girder & Panel set. Later in the day, he got my small Tyco HO train set. As they transitioned upstairs from a playspace of inflatables, I was invited to join them for "cake." Before cake, it was, more or less, crudite & pizza: Ernie's Pizza pizza. Bread-y, cheese-y Ernie's pizza. The New Haven pizza that occupies the outlier space of being completely what kids crave and therefore what those who don't really like New Haven style pizza like the most AND being great pizza. This is Westville's 'neighborhood favorite' entry (Yes, some prefer Dayton St,but I find better versions of "Abeetz" elsewhere not too far away), already down to lukewarm as it is served, by almost all appearances undistinguished pizza like you'd get after a middle school play or little league game. Bread-y. Cheese-y. And, somehow, I love it. Every time. So do the kids. So do the parents, and grandparents, and friends, from Pennsylvania, Mexico City, Columbia County (NY), a few blocks away, wherever. So do Yelpers. And Facebook followers. It's Pat making pizzas the way his dad did, the way he learned (so I've been told by pizza historian Colin Caplan) from Mike, once of West Haven, gone, but with a nice bar & pizza place still bearing his name (unfortunately closed today, otherwise ideal for tonight's Giants-Cowboys all-time tie-breaker game). 165 pages, and forking (or not) counting... [/QUOTE]

Verification: First name of men's bb coach