Blogtown, PDX

Monday, July 30, 2007

Food Mmm. Pizza.

Posted by Matt Davis on Mon, Jul 30 at 11:07 AM

In a wave of post vacation enthusiasm (that’s the last time I’ll mention my vacation, I promise…) I bought a $3 giant dough ball at Hotlips yesterday and loaded it up with tomatoes, anchovies, mozarella and fresh basil from the farmer’s market. Suffice to say I was considering buying 100 $3 dough balls from Hotlips and starting my own pizza joint, “Notlips.” It was that good.Whenever I’ve tried making pizza dough in the past, it’s come out too heavy. But the Hotlips balls are light and puffy and I even managed to toss mine around in the air like they do on TV, without it breaking up. Bonza! 10 minutes in the oven and you’ve got something that might even persuade the chick/fella you met on LOVELAB to sleep with you tonight. Don’t say I never do anything for you…

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Comments

Before we get to screams of "Hotlips is overrated" by long-time residents/pizza aficionados, I want to say that their delicious Northwest-style (sustainable) pizza is far superior to the other better known west coast style, California (tiny crust filled with random shit).

*For the record, I was raised on Chicago-style deep dish and street pizza.

Posted by The Unpaid Intern | July 30, 2007 11:26 AM

I had no idea you could buy dough from Hot Lips. What a great idea. Since it is probably cold when you get it, do you have to leave it out long before putting it in the oven?

Posted by Cuisine Bonne Femme | July 30, 2007 2:07 PM

Yeah, Hotlips didn't do it for me the one time I tried it. Horrible service, bad old pie slice. Eh.
Eat Pizza up by the Kingston/Hollywood Video/Fred Meyer in NW, though...now THAT is good pizza. And local.

Posted by hula | July 30, 2007 2:07 PM

I had the dough out for about half an hour before it went in the oven. It's surprisingly light and springy, and there's lots of bubbles in it. Amazing. Sort of like edible silly putty really.

Posted by Matt Davis | July 30, 2007 2:37 PM

Delphina's sometimes sells really good pizza dough at the market as well. I've made some fine pizzas with the frozen balls from City Market/Pastaworks too.

Posted by Jason Cohen | July 30, 2007 5:08 PM

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