Boston liquor pizza

[deb415611]

I saw this on the news last night....   

http://www.bostonherald.com/entertainment/food_dining/food/view/20220927buzz-worthy_pizza_chefs_adult_pies_topped_with_ingredients_soaked_in_liquor/

they are carding people for these pizzas??

looks like the pizza itself is modeled after a cherry jones,  hot honey on another pizza - I think they have been reading Paulie Gee's menu

[TXCraig1]

I saw this on the news last night....   

http://www.bostonherald.com/entertainment/food_dining/food/view/20220927buzz-worthy_pizza_chefs_adult_pies_topped_with_ingredients_soaked_in_liquor/

they are carding people for these pizzas??

looks like the pizza itself is modeled after a cherry jones,  hot honey on another pizza - I think they have been reading Paulie Gee's menu

I think the whole 21+ and carding thing is marketing hype. There is not a meaningful amount of alcohol on the pies before they go into the oven let alone after they come out. “When we ate them, we were not tipsy, but you could tell we had some alcohol in us.”   Please. They are either the ultimate lightweights or full of you-know-what.

[pizzaneer]

Sounds kind of good though.  Any plans for a rum pizza, Craig?  What would you put on it?

[TXCraig1]

Sounds kind of good though.  Any plans for a rum pizza, Craig?  What would you put on it?

I've used dried cranberries and cherries soaked in rum or brandy as a pizza topping for a long time. I've used various liquors in other small roles from time to time. I added some cognac to the figs on the duck confit and fig pie I did at the pizza summit. I made a sambuca-shrimp pie with lots of butter and garlic that was pretty good. I don't see it playing a larger role on my pies - just a flavoring for other toppings.

Member JimmyG has done the most when it comes to using various booze directly as a pizza topping.

[Pete-zza]

I added some cognac to the figs on the duck confit and fig pie I did at the pizza summit.

Craig, 

No wonder I was weaving all over the road going from your place back to my hotel.

Peter

[TXCraig1]

Craig, 

No wonder I was weaving all over the road going from your place back to my hotel.

Peter

It was either that or the wine... 

[deb415611]

   Please. They are either the ultimate lightweights or full of you-know-what.

full of it, I'd say.  My guess is that you don't even get close to a tablespoon on entire pie. 

[TXCraig1]

full of it, I'd say.  My guess is that you don't even get close to a tablespoon on entire pie. 

After the bake, I bet you don't have the residue that would be left in a tablespoon after you poured it out.

[pizzaneer]

What about adding something afterwards? Not neccesarily rum raisins either, but perhaps bourbon steak medallions, lemoncello lime slices, something like that?
 

[BrickStoneOven]

Here's a picture of their pizza that they advertise as "neapolitan" http://www.yelp.com/biz_photos/GArohfxXdMGrxdptx5o0JA?select=34x4TWL3Xb3QTvW8zKoxwQ#A8soCpry9XIo21Sy1oDZzQ

[rcbaughn]

LOL my very first pie had better coloration than that.