News reporter Katie Shepherd joined Willamette Week in 2017. She covers criminal justice, cops and courts.
New England Greek StylePapou’s Pizzeria & Italian Eatery5075 Leetsdale Drive 303-388-3211 Don’t feel bad if you haven’t heard of New England Greek pizza; it’s not as common as the other styles, especially out west. That doesn’t mean you should skip, it though, because Papou’s in east Denver does it right. For starters, options such as the Athenian come with tzatziki instead of red sauce, which may sound odd served hot but actually works well with the slices of tomato, onion, feta and shaved gyros. The crust, too, proves different from those of more common Neapolitan or New York pies. The dough is enhanced with olive oil before being spread thinly over a metal pan slicked with more oil, giving the cooked pizza a crunchy bottom and slightly bready top. The sauce plays a part, as well, as it traditionally boasts a hit of oregano and a chunky texture. Papou’s uses all of these tricks to differentiate its pies and offers specialties such as the Athenian, the Aegian and the Adriatic, which come with Mediterranean toppings like feta, spinach, artichokes and olives. But you don’t have to get your pizza with classic Greek toppings to taste the regional influence. Try it with just cheese or, even better, a layer of pepperoni and meatballs.
“I think that a lot of people do make rules about pizza, about how this thing has to be this temperature. I think some people do play by those rules,” Swemle says. “I mean, I’m just trying to cook pizza and make it good. And that’s just something that over time I’ve learned from feel. It’s all by feel for me. At this point, I’m the only one that’s worked the oven, so I know exactly what I’m looking for. I know when the oven’s hot enough. I’ve never put a thermometer in there.”
@Justin yeah, a good way to bake pizza is the self cleaning mode of ovens. But most/all ovens lock the door doing that cycle, you need to cut off the locking hook or do other modifications to use that. Jeff Varasano does this for his home oven: http://www.varasanos.com/pizzarecipe.htm
In a statement sent to USA TODAY, Holland America said the woman quickly was pulled from the water conscious but lost consciousness soon thereafter and could not be revived by Maasdam’s medical staff.
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Empowered by HKTDC’s initiatives, SPTD will strive to continually upgrade and reinvent itself in its strive to improve the public’s perception of transportation for the physically-challenged through MoBiLET, a revolution on wheels.
He added that the relationship between Stihl and KTS started with a handshake and a one-page agreement, after which they never looked back.
Chicago-Style Deep DishCrush Pizza & Tap1200 West 38th Avenue 720-619-3337 Visit the Highland neighborhood for the best Chicago deep dish you can find in Denver. Owner Jason McGovern has perfected his recipe at Crush Pizza & Tap (formerly Denver Deep Dish). Each pie takes about forty minutes to prepare — as it should, given the rich, hearty dough that bakes slowly in a steel pan. You’ll notice the crust also has a buttery quality thanks to the layer of oil that coats the pan and crisps up the dough. Don’t be surprised to find your toppings buried in the sauce, as Chicago deep dish typically layers the cheese first, then meats and vegetables, and finally the sauce. And if you’re up for trying another deep-dish style, McGovern recently added Sicilian to the mix, another winner and a little lighter than its Midwestern cousin. And fans of thin-crust pizza will also find a hand-tossed pie that offers just the right amount of chew.
This grocery store near 31st Street and Sheridan Road offered high-quality perishable products at aggressive pricing, said owner Carl Morley.
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Over the years we’ve had Indian, Mexican, American and this year it was Italian, largely because he’d just bought one of those outdoor pizza ovens.
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