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Not the Pizza Capital of the World, But it Helps

Not the Pizza Capital of the World, But it Helps



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The Monster once met a person who didn’t like pizza which until that point seemed a myth much like the Yeti or the Tooth Fairy or bipartisanship in government. Enter Pitfire Artisan Pizza.

With four locations in Los Angeles, they specialize in rustic pies with farmers' market-sourced ingredients and other fresh items, often with unique twists. There is a nice selection of pies, pastas, salads, and soups along with desserts and fresh lemonade.

Housed in open, cool settings which sometimes feature deejays, they are inviting restaurants that settle somewhere between totally casual and necessarily hip. The Culver City location also has an outdoor patio perfect for beautiful summer days.

On this occasion, The Monster was going a little order crazy. The folded garlic chicken pizza; the white pie with red and orange peppers, onion and two types of cheese; and a pasta with crab meat, zucchini ribbons, fennel, fresh corn, summer herbs in a white wine sauce.

The folded pie came first, and true to its name it was three pieces folded over and served above a Caesar salad. A few trips back The Monster was clued in to order a side of marina sauce in which to dip the pie in. Highly recommended. And then the white pie arrives. A more traditional pie, it has a bit of kick and a charred crust.

Lastly, the pasta. A special, it features the tastes of summer and a beautiful contrast in texture between the delicate noodles, the crunch of corn and the zucchini.

With friendly service to boot, Pitfire might not make you forget L.A. isn’t the pizza capital of the world (that distinction goes to Old Forge, Pa.), but it sure can help fill the days when the cravings hit.

Why Go? You believe in the Yeti. Also, the pizza.
Monster Rating: 3½/5 Monsters


OLD FORGE: PIZZA CAPITAL OF THE WORLD

Nestled in the southwest corner of Lackawanna County, is the amazing town of Old Forge, PA. The town has been very successful in transitioning into a highly respected Mecca for Italian Cuisine and has attained the distinction of being regarded as the "Pizza Capital of the World."

The unique style of pizza, known as "Old Forge Pizza," is baked on a rectangular metal pan, where there are no "slices" but "cuts" instead, and you order it by the "tray" and not the "pie." Ask for a "pie" and you might get apple or blueberry! Each restaurant in the area offers its own slight variations between the pizza, with many offering both "red" and "white" pizzas. Red pizza is a traditional regular crust, topped with tomato sauce and cheese, where white pizza is usually double-crusted, sauceless, a good amount of cheese oozing out, and topped with rosemary.

Hungry for more? We have over 160 pizza shoppes throughout Lackawanna County, serving every variety of pizza you can think of. Take your own tour of the Lackawanna County Pizza Trail,ਊnd taste why these pizzerias were voted local favorites in 2020. We guarantee that these Old Forge pizzerias will be on the trail!


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How to Make New York-Style Pizza at Home

The whole world likes pizza. But in New York City, we have a love affair with it. Italian-American pizza as we know it was born here. New York City is the “slice joint” capital of the world, but if you can’t make it out to the Big Apple, I’m going to show you how to make it right in your own kitchen at home.

First, let’s talk about your oven. What gives New York-style pizza its signature crispy crust is the deck ovens that we use. Deck ovens have thick stones that we cook the pies directly on. These stones retain a lot of heat and give our crusts that unbeatable bottom. To convert your home oven, you’re gonna need a pizza stone. Don’t have one? You can use quarry tiles.

Go to Home Depot, buy a box of quarry tiles, put your oven rack all the way to the bottom and lay your stone or quarry tile over the rack. The stone needs to be heated all the way through before putting your pizza on it otherwise you’ll end up with a cooked top and a soggy bottom. Turn your oven up as high as it goes we want to get to about 550-600 degrees F. Let it preheat for at least an hour.

Once you’ve got your oven ready, you can start preparing the dough. One of the other key ingredients to creating a real New York City pizza is making the dough with real New York City tap water. New York City tap water is by far the best-tasting tap water in the world. It’s a fact — Google it. But if you’re not in New York City, don’t worry because you can use Poland Spring’s, which in my opinion is a close second when talking about great-tasting water. It’s just as soft and works wonders with dough. If you can’t get Poland Spring, go with DASANI.

In a large bowl combine the water, yeast, salt and oil. The salt is gonna give it great taste and color. The oil provides the great texture. Then add the flour mix it by hand until it forms a ball and looks smooth. Take it out of the bowl, add a little oil to the bowl, then place the dough ball back into the bowl (oil will keep it from sticking). Cover the bowl with a dish towel or something that will allow it to breath. Give it an hour it should double in size.

While the dough is proofing, let’s get your sauce and cheese ready. New York-style pizza sauce is very simple. It is not cooked ahead of time it cooks on the pie when it goes into the oven. Get a can of Italian peeled plum tomatoes, preferably San Marzano, but California tomatoes are just as good. For one pizza, use a 20-ounce can. Pour the tomatoes in a bowl and smash them with your hand until they are the consistency of a chunky sauce. Add 3 pinches of salt and 4 tablespoons of olive oil. That’s it, plain and simple. Real New York City pizzerias don’t add any garlic, pepper or oregano.

Now for the cheese: you’ll need to find real whole-milk mozzarella, preferably POLLY-O (the good stuff) — buy a pound and use a little more than half, about 10 ounces. Cut the block up into 1-inch cubes. You’re also going to need 4 tablespoons of grated Locatelli Pecorino Romano cheese. If you can’t find Locatelli, look for any Pecorino Romano. Now you’re going to need what we call a “peel” to get your pie into the oven. If you don’t have one, that’s ok you can use the top of any pizza box or any other piece of cardboard that’s at least 16-by-16-inches. First flour your peel and start stretching your dough. Start by pressing down your dough from the outside and working your way into the middle. Try not to take all of the air out of the dough. Once it’s flattened, pick it up and gently toss it back and forth. Try not to let the center get thin. It’s important that the dough is even. Stretch it into about a 16-inch circle, then put it on the floured peel. Now spread the 10 ounces of cubed mozzarella evenly over the dough, and distribute two 6-ounce ladlefuls of sauce over the cheese. Start from the edge and create a bull’s eye right up to the middle. Try to distribute it as evenly as possible, and then sprinkle your grated cheese over the sauce. Let it cook for about 12 to 15 minutes, until it looks like all the cheese has melted and started to brown. While it’s cooking, jump in your car, drive in reverse to the nearest store that sells coca-cola, run in and yell, “Yo! Where’s the Coca-Cola at?” Grab your bottle, pay the guy, get in your car and punch it home while blasting Frank Sinatra’s “New York, New York.” Take the pizza out of the oven, let it cool, get a pizza cutter, cut it up, pour some Coke over ice — cause the ice cuts the Coke — and enjoy. See that? I saved you a trip to New York. But when you do come to New York, make sure you come to Artichoke Pizza and ask for Fran.


NEPA pizza has received notoriety for pizza in many different ways. Aside from self-proclaiming their spot as Pizza Capital, their pizza has been featured in books about the world&rsquos best pizza , has made numerous top 10 lists of best pizza in the country, and has been part of many pizza taste-testings and crawls. Residents of the Wilkes-Barre/Scranton area aren&rsquot the only ones who see the hype, and it&rsquos about time the world recognize NEPA as the rightful king of pizza.

Ask any NEPA resident. They all have different favorites, but the decision is unanimous. Pizza from Northeastern Pennsylvania doesn&rsquot just taste better, it IS better. Pizza is not just a food, it&rsquos a part of their heritage, their community. It&rsquos more than just a food, it&rsquos a way of life.


Chicago has declared itself the pizza capital of the world

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Everyone can say what they want: Chicago, for example, it has just proclaimed itself world capital of pizza. He wrote it on Twitter to celebrate the World Pizza Day: «Proud to be the pizza capital of the world»:

They are definitely convinced: also in the description of its account the city reiterates the concept.

Several commentators also participated in the discussion, bringing their arguments. Journalist Brandon Pope, for example, wrote that “No other city has the same choice, diversity or quality“. Chicago also has its own variety of pizza: deep-dish pizza, featuring a high-sided dough filled with topping (see it as the cover of this article).

In addition to Chicago, however, too New Jersey (the Italian-American state par excellence), has proclaimed itself the “Pizza Capital of the World”, with a tweet from Governor Phil Murphy. Among the comments in his favor, that of the critic Pete Genovese who recalled, among other things, that the state boasts the oldest pizzeria, and that the New York Times also rated his pizza as the best.

The network, however, did not take the news very well and hundreds of tweets from Italian users arrived in response to the Americans. In the front row, of course, the Neapolitans, some of which are also famous, such as Salvatore Esposito, who plays Gennaro Savastano in Gomorrah, who replied: «After Napoli my US friends. ». Journalist Manuel Massimo summed up the concept as follows: “Dear Friend, I don’t repeat nonsense“, Namely” Dear friends, let’s not talk nonsense. ” No, let’s not say them.
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In the gallery above 18 flavors of pizza that the great Italian pizza chefs have suggested to us to celebrate Pizza Day


Last Call: Please, just cool your jets, New Jersey

You know those country diner menus that declare their steak and eggs to be “world famous” for no reason and with no shred of data to support their claim? Or how approximately 76% of the colleges in Indiana, Illinois, and Iowa have the tagline “the Harvard of the Midwest”? We all know it’s a load of bull, just showboating, relatively harmless stuff we let these places have their little slice of glory. But when it comes to talking big game, there seems to be one claim that no one is willing to let slide, and that is this outrageous tweet posted by the official Twitter account of New Jersey.

Declare itself the Pizza Capital of the World? Can a state even do that? Not according to the tweeting public, it can’t. Lots of passionate responses sit below @NJGov’s bold proclamation, ranging from “hell yeah” to “ha ha no” to “[gif of someone looking scandalized].” But not many people seem to be pointing out the ominous and unpunctuated “get ready” at the end of the tweet, which reads vaguely like a threat. National Pizza Day is this Sunday, so we have 48 more hours to “get ready,” whatever that might entail.

Whatever your thoughts about New Jersey pizza —and feel free to argue this out to your heart’s content—we here at The Takeout do not believe there ought to be any Pizza Capital of the World , self-described or otherwise . The declaration of a “capital” implies a hierarchy of pizza that does not and cannot empirically exist. If it did, life would be orderly. and that’s all it would be. What would we talk about as house party introverts or shy college freshmen or recent transplants to a new city or one half of a first date grasping for conversation topics? For all our sakes, the pizza conversation must rage on, with no end in sight. Pizza is a part of us all, and pizza gatekeeping is an exercise in not only elitism, but monotony.

Here and now is the time to declare your favorite pizzas, my friends. Let your thoughts flow like a river of tomato sauce. Sprinkle in your thoughts like so much Parmesan cheese from a fingerprint-smeared shaker. Respect one another in your mutual love of pizza. Thank you, and god bless America.


Naples, the Birthplace of Pizza, Has Finally Perfected the Gluten-Free Crust

Some centuries later, the world&rsquos most devout pizza purists have found a way to make flour-free crusts that aren&rsquot gross.

The story goes like this: In 1889, a Neapolitan cook named Raffaele Esposito concocted the “Pizza Margherita,” colored like the Italian flag with tomatoes, mozzarella and basil, to honor Margherita of Savoy, the queen consort of Italy. While many contest the origin story—some tracing pizza to Ancient Greece and even 20th century America—no one disputes that Naples is the pizza capital of the world. Over the past few years, the sacred (and legally protected) dish has become widely accessible to Neapolitans who can’t digest wheat, and this is another story worth celebrating.

In Italy, there are an estimated 600,000 people who have celiac disease, an autoimmune disorder treated with a gluten-free diet. A recent initiative called 𠇊limentazione Fuori Casa” (“Nutrition Away from Home”) has led to over 4,000 restaurants, pizzerias, hotels and ice cream shops following gluten-free guidelines set by Associazione Italiana Celiachia. As awareness spreads throughout Italy, arguably faster than in many other European countries where gluten-free is understood as a fad diet or not understood at all, the food options for people with celiac, long alienated by their inability to eat pasta or pizza in a country where both reign supreme, have improved. Italians are tested for celiac at an early age, and many who test positive receive a monthly stipend from the government for gluten-free food.

“In the last few years every grocery store has started to sell gluten-free stuff,” my friend Francesco, who is from Pisa, told me. “I remember that ten years ago my grandpa used to buy that stuff at the pharmacy because there was nothing in the grocery store.” A woman who lives in the Southern region Calabria told me there’s still progress to be made in many parts of the country. “I went to a pizzeria in Calabria with a friend of mine who is celiac, so she asked the pizzeria owner something gluten-free for her,” she said. “So he offered her a plate of pasta. He probably didn&apost even know what celiac disease was.”

Fortunately, the pizza capital of the world has a growing number of options for people affected by celiac. Pizzeria al 22, one of Naples’ most esteemed pizzerias, now offers a remarkable gluten-free crust—though make sure to call a few days in advance so they can prepare. And you can find gluten-free Italian pastries—sfogliatelle, graffe (donuts), tiramisu, cannoli—that taste and feel just like the real thing at Senza Glutine Siani, which is only a short metro ride from the city’s center.

If you want to experience the chewy, charred magic that is Naples pizza but don’t want to sabotage your small intestine, check out these three pizzerias that have mastered the crust.

Gino Sorbillo Lievito Madre al Mare

Not only do their pizzas look indistinguishable from their gluten-y counterparts, but their crusts are almost exact replicas: chewy, soft, crispy and the ideal vehicle for fresh mozzarella di bufala and local tomatoes.

(115 Via San Biagio Dei Librai)

Opened by the three brothers Vesi in the city’s historic center in 2015, the gluten-free offshoot of Pizzeria Vesi is beloved by gluten-intolerant locals who need a reliable margherita fix.

On the pizzeria-studded street Via dei Tribunali, Presidente stands out as one of the best pizzerias in Naples𠅊nd its gluten-free pie lives up to the hype. Topped the super fresh ingredients, the fluffy-crispy pizzas are cooked in a separate gluten-free oven and, I’m told, can bring people with celiac to tears.


Not the Pizza Capital of the World, But it Helps - Recipes

Jim Mirabelli writes about and reviews northeastern Pennsylvania pizza restaurants at his website, NEPAPizzaReview.com, and is a leading expert on Old Forge-style pizza.

Old Forge pizza is a unique pizza style derived from a small coal-mining town of nearly 9,000 residents in northeastern Pennsylvania (NEPA). Old Forge, the self-described “Pizza Capital of the World,” serves up rectangular “trays” of pizza by the “cut.” The crust is not all that different from a Sicilian pie except that it tends to be a bit more dense and sometimes spongy. The sauces are usually pretty hearty, flavorful and generally made with onions. But the top-secret cheese blends are what make these trays truly unique.

The cheese blends are generally kept under lock and key by the pizzeria owners, but it is common to find blends that include cheddar, American, brick, cooper, mozzarella, and others. The end result is a one-of-a-kind pizza that sticks to the top of your mouth and is a big hit with the locals and pizza-loving tourists alike.

Having lived in northeastern Pennsylvania my entire life and having tried at least 300 different pizzerias in the area, I have had the opportunity to sample nearly every Old Forge pie in the Pizza Capital of the World and surrounding communities. The following are the Top 10 Old Forge pizzerias ranked by my personal experiences spanning over three decades:

In business since 1962, Arcaro and Gennell has gotten plenty of national attention and accolades for their pizza over the years, and for good reason—it’s excellent! Located on Main Street in Old Forge and surrounded by a handful of pizzeria competitors within a stone’s throw, A&G consistently pumps out tasty tray after tasty tray. People also rave about the double-crust white pizza, which can be described as a giant grilled cheese pizza. The restaurant’s footprint has grown exponentially over the years, adding a banquet hall, multiple bocce ball courts, and a covered outdoor seating area. From fine dining to pizza and clams, Arcaro and Gennell does it all, and they top NEPA Pizza Review’s list of the best Old Forge pizzas in the region.

2. Anthony’s – Old Forge

Anthony’s in Old Forge is probably best known for its fine dining and delicious Italian cuisine, but those in the know are aware that Anthony’s serves among the very best Old Forge pizzas in the area. They offer both regular and thin Old Forge-style pizzas and, while the pies are comprised of the same ingredients, each pizza gives a totally different experience. This is a great place for a romantic dinner or a casual drink. My favorite non-pizza menu item is the seafood fra diavolo, which provides a huge portion and is packed with spicy seafood. Like many of the restaurants in this top 10 list, you can’t go wrong with anything on the menu.

Samario’s is an Italian bistro in Scranton, which is very near the Pizza Capital of the World. They offer multiple styles of pizza, including New York, Chicago, and, of course, Old Forge. One bite of their pizza made me think I was actually within the Old Forge city limits—it was that authentic and delicious! The Chicago deep-dish pizza at Samario’s is also amazing, along with the rest of their expansive fine dining and takeout menus. The growing business has also expanded to a second location in Tunkhannock, Pennsylvania, so Old Forge pizza can be found in Wyoming County as well!

The Colarusso’s name is synonymous with the pizza elites in NEPA, boasting multiple locations scattered throughout the region. I have had the pleasure of eating at all of them, as well as talking to hundreds of local pizza enthusiasts, and the consensus is that the Avoca location has the best and most consistent pizza. Besides the regular Old Forge pizza here, people rave about the White Fresh Tomato, which features thinly sliced tomatoes, garlic and a sprinkling of Romano and other cheeses.

Maroni’s Pizza is quite popular and well-known throughout the region. Their Old Forge-style pizza is a little unique in that the sauce has a little spice to it, and the American cheese is usually burned on top, which is how many locals like it cooked. My favorite way to order Maroni’s pizza is with extra sauce and the hand-cut pepperoni, but you can customize yours anyway you like, even with mozzarella cheese.

6. Mary Lou’s – Old Forge

Located on Dunn Avenue, Mary Lou’s is a pizzeria in Old Forge that doesn’t get as much notoriety as the other pizzerias along Main Street. They are only open three days a week and serve pizzas until they sell out for the day. They offer a fresh and vibrant Old Forge Red pizza, but their Fresh Tomato Pizza is to die for. I recommend getting one of each because Mary Lou will often give you a volume discount when you buy two.

7. Elio G’s – Old Forge

Elio G might have the most unique pizza on this list because he packs the most flavor into each slice, thanks to a hearty and robust sauce packed with onions and seasonings. This is a takeout-only establishment, and you have to call in advance to order because it is very popular and wait times can be well over an hour. The best bet is to call in as soon as they open to schedule your order, so you can be guaranteed the time slot you desire. A popular topping choice at Elio G’s—and all of the Old Forge establishments—is shrimp and peppers. It may sound like a bizarre combination, but people in the area swear by it! If you love flavor-packed pizza, you’ll love Elio G’s.

If you ask a NEPA resident about Old Forge pizzerias, chances are the first place they mention will be Revello’s Pizza Cafe. Revello’s is quite well-known in the region for its original location on the main drag in Old Forge, but they have also expanded rapidly to multiple locations in Kingston, the Mohegan Sun Arena, Lackawanna County Stadium, and the Marketplace at Steamtown. Philadelphia has cheesesteak tourist locations like Geno’s and Pat’s, and Revello’s is the NEPA pizza equivalent. I recommend taking a quick walk to the back to see how the pizzas are made, and even more interestingly, how they are cut—with a giant pizza machete, which is even part of their logo!

9. Lou’s Pizza – Olyphant

Lou’s Pizza “By the Bridge” is another small pizzeria, located in Olyphant, that I first stumbled upon after taking a wrong turn across “the bridge” near which they are located. I’m glad I did, because their pizza is excellent, and they have a loyal fan base. Lou’s pizza shops can be found sprinkled around NEPA, in gas stations and markets, serving prebaked and wrapped slices for convenient and quick consumption. Although there is no substitute for a fresh tray of pizza, the room temperature slices provide a tasty snack while on the go.

10. Ferri’s Pizza – Moscow

Probably most famous for their Potato Pizza served during the Lenten season, this third-generation, family-owned business originated in Old Forge in 1936. The restaurant pays tribute to the area’s coal-mining history and offers a mini coal museum in the dining room and entryway! The high-quality Old Forge pizza alone is worth the trip, but being able to see what it was like in the coal mines more than a half-century ago makes Ferri’s Pizza a must-visit in Pennsylvania!

Old Forge Pizza is a truly unique experience best shared with a group of friends and family around the table. The restaurants in this top 10 list are all family-owned, local businesses that form the backbone of communities, particularly in the town of Old Forge itself. People love to visit New York, Chicago, and other big cities for pizza tours, but look no further than Northeastern Pennsylvania for your next road trip steeped in rich history, family, and of course great pizza!


The American pizza capital you've never heard of

When you see the words “Pizza Capital of the World,” where do you think of? Naples, Italy? Brooklyn? Well, according to some, it’s the little town of Old Forge, Pa. (You’re excused for thinking, “huh?”)

While the claim may be self-imposed, Old Forge does have some strong pizza cred. The former mining town of about 8,000 people in Lackawanna County (five miles from Scranton) in Northeast Pennsylvania, has a rich history of coal mining and textile factories, but what it’s most known for these days is its distinct style of pizza. This is not New York-style, Neapolitan or deep dish — or any other style you may have heard of — they have their own type of pizza that is really unique.

Ghigiarelli’s is believed to be where what’s now known as Old Forge pizza originated. It’s said that in 1926, Grandma Ghigiarelli served a rectangular pizza to the miners that used to play cards at the bar she owned with her husband. It was an instant hit. Today, more than a dozen pizza cafes (as they’re called locally) along Main Street serve Old Forge pizza.

Some key qualities define Old Forge pizza. First, a whole pizza is not called a pie but a tray — the pizza is baked on rectangular metal pans, and there are no slices, just cuts.

“Sometimes people call and order a pie and we go, ‘Do you want apple or blueberry?’” jokes Angelo Genell, whose family has owned Arcaro & Genell, one of the town’s most well-known pizza shops, since 1962.

Old Forge pizza has a crust that’s lighter than a typical thick crust, and crispy on the bottom with a chewy center. There are two types of Old Forge pizza: red and white. On a red, the sauce is on the sweeter side, and sometimes has diced onions. It’s topped with a blend of cheeses that may include mozzarella, American and cheddar, depending on the restaurant. A white pizza is stuffed, with a layer of dough on top and bottom. The top layer is usually covered in herbs and sometimes thin slices of onion. Inside, there’s no sauce, just a ton of cheese and any other fillings you choose, like spinach or broccoli.

With so many places to get pizza you’d think the cafes would be competitive. Not so.

“All the places make really good pizza,” says Genell. “You’ll have people buy pizza on Friday from one person, on Saturday from somebody else, and on Tuesday from somebody else. There’s not a bad pizza in Old Forge.”

Get a sneak peek inside some of Old Forge’s best pizza cafes in the gallery above, and celebrate more of the country's pizza capitals below.


'Let me settle this:' Barstool founder claims New Haven is U.S. pizza capital

David Portnoy of Barstool Sports at Harrah’s Resort in Atlantic City, N.J., in 2019.

Tom Briglia / Getty Images

Known for his signature pizza reviews, Barstool Sports founder Dave Portnoy has tweeted his opinion on the ongoing tri-state pizza feud.

"Let me settle this once and for all," Portnoy tweeted. "The pizza capital of the United States is New Haven, CT. Anybody who says otherwise is wrong."

Let me settle this once and for all. The pizza capital of the United States is New Haven Ct. Anybody who says otherwise is wrong.

&mdash Dave Portnoy (@stoolpresidente) February 9, 2021

For the uninitiated, Portnoy, through his "Barstool Sports" segment called "One Bite," goes to various pizza parlors throughout the country and grades their famous slices between 1-10.

The media personality, who has tasted over 500 different pizzas as of 2020, has made various trips to the New Haven, including notable visits to Sally's Apizza, which he gave a rare 9.2, and the original Frank Pepe Pizzeria Napoletana, which earned an 8.5.

The declaration by Portnoy comes on the heels of an ongoing pizza war in the tri-state area that stemmed from two New Haven senators proposing a bill to have pizza named the official state food of Connecticut. If the bill is passed, pizza would be the first food-based item to be recognized by the state.

As expected, the news of the legislators' actions began to ripple through pop culture, with the likes of "The Late Show" host Stephen Colbert commenting on the bill.

Gov. Phil Murphy of New Jersey even went to blows with Gov. Ned Lamont on Twitter last year as Lamont attempted to defend Connecticut's pizza supremacy from New Jersey following a twitter exchange over who the "pizza capital" of the United States is.


Watch the video: ΤΑ ΕΧΟΥΝ ΣΧΕΔΙΑΣΕΙ ΟΛΑ! Όλοι τους στο κόλπο! Έτσι θέλουν να σε κάνουν να (August 2022).