As do I. I also like the Canadian bacon and sauerkraut.
I'm sure I'd have caught heII if they had known what I was putting in it.
it was on church street right when you crossed the market st bridge and went past the tennis courts and the holiday inn and rounded the corner and fareway was on your left and happy joes on your right. before taco johns. but then it closed a while. and was some other restaurant. or a real estate office or something. then it went back in after like a decade of not being there.
Finally, a subject I can help with. Happy Joe's are (today) a shadow of what they once were. You may get lucky, but........
First off I don't know of any that make their own fresh dough anymore. And that was the secret to their pizza back in the day. Now, maybe some still do...if I was going to go to a Happy Joes these days expecting FANTASTIC pizza, I'd call ahead and ask if they make the dough. The second question I'd ask is which days they make it, and I'd make sure to stop in on that day and ask for a fresh "skin".
You'd be shocked the difference one day makes in pizza dough. And the same with their pizza sauce. It does come from a can, spices are added to it upon opening. And if it sits in a cooler to long it gets stale. One day is all it takes. So you want FRESH sauce.
If you can get those two things, you are in great shape. Yes, the sausage and everything right down to the mushrooms comes in bags or cans...but honestly I think it's a matter of taste. I think canned mushrooms on pizza are far better than fresh anyway.
If you are wondering, I worked at a Happy Joes way back when they started the chain in the 1970's. I used to be one of the guys that went in at four in the morning to make the dough. Then I'd be back at night making pizzas. And dang they were good! But like any pizza it's a matter of taste.
My favorite of all time is still Paglia's, in Iowa City. There is also a totally unrelated Paglia's in Charleston, Illinois...they might as well be a Pizza Hut.
Monical's, don't know if the chain is out of Illinois yet, is up there.
By the way, last I checked a Happy Joe's franchise was around $400,000 to get started. Anyone wants a consultant I'm available and I'll toss in my secret for making the dough even better than their recipe.
You should end that statement with "in my opinion". It's a little hurtful to those of us who like it.
Finally, a subject I can help with. Happy Joe's are (today) a shadow of what they once were. You may get lucky, but........
First off I don't know of any that make their own fresh dough anymore. And that was the secret to their pizza back in the day. Now, maybe some still do...if I was going to go to a Happy Joes these days expecting FANTASTIC pizza, I'd call ahead and ask if they make the dough. The second question I'd ask is which days they make it, and I'd make sure to stop in on that day and ask for a fresh "skin".
You'd be shocked the difference one day makes in pizza dough. And the same with their pizza sauce. It does come from a can, spices are added to it upon opening. And if it sits in a cooler to long it gets stale. One day is all it takes. So you want FRESH sauce.
If you can get those two things, you are in great shape. Yes, the sausage and everything right down to the mushrooms comes in bags or cans...but honestly I think it's a matter of taste. I think canned mushrooms on pizza are far better than fresh anyway.
If you are wondering, I worked at a Happy Joes way back when they started the chain in the 1970's. I used to be one of the guys that went in at four in the morning to make the dough. Then I'd be back at night making pizzas. And dang they were good! But like any pizza it's a matter of taste.
My favorite of all time is still Paglia's, in Iowa City. There is also a totally unrelated Paglia's in Charleston, Illinois...they might as well be a Pizza Hut.
Monical's, don't know if the chain is out of Illinois yet, is up there.
By the way, last I checked a Happy Joe's franchise was around $400,000 to get started. Anyone wants a consultant I'm available and I'll toss in my secret for making the dough even better than their recipe.
Finally, a subject I can help with. Happy Joe's are (today) a shadow of what they once were. You may get lucky, but........
First off I don't know of any that make their own fresh dough anymore. And that was the secret to their pizza back in the day. Now, maybe some still do...if I was going to go to a Happy Joes these days expecting FANTASTIC pizza, I'd call ahead and ask if they make the dough. The second question I'd ask is which days they make it, and I'd make sure to stop in on that day and ask for a fresh "skin".
You'd be shocked the difference one day makes in pizza dough. And the same with their pizza sauce. It does come from a can, spices are added to it upon opening. And if it sits in a cooler to long it gets stale. One day is all it takes. So you want FRESH sauce.
If you can get those two things, you are in great shape. Yes, the sausage and everything right down to the mushrooms comes in bags or cans...but honestly I think it's a matter of taste. I think canned mushrooms on pizza are far better than fresh anyway.
If you are wondering, I worked at a Happy Joes way back when they started the chain in the 1970's. I used to be one of the guys that went in at four in the morning to make the dough. Then I'd be back at night making pizzas. And dang they were good! But like any pizza it's a matter of taste.
My favorite of all time is still Paglia's, in Iowa City. There is also a totally unrelated Paglia's in Charleston, Illinois...they might as well be a Pizza Hut.
Monical's, don't know if the chain is out of Illinois yet, is up there.
By the way, last I checked a Happy Joe's franchise was around $400,000 to get started. Anyone wants a consultant I'm available and I'll toss in my secret for making the dough even better than their recipe.
Finally, a subject I can help with. Happy Joe's are (today) a shadow of what they once were. You may get lucky, but........
First off I don't know of any that make their own fresh dough anymore. And that was the secret to their pizza back in the day. Now, maybe some still do...if I was going to go to a Happy Joes these days expecting FANTASTIC pizza, I'd call ahead and ask if they make the dough. The second question I'd ask is which days they make it, and I'd make sure to stop in on that day and ask for a fresh "skin".
You'd be shocked the difference one day makes in pizza dough. And the same with their pizza sauce. It does come from a can, spices are added to it upon opening. And if it sits in a cooler to long it gets stale. One day is all it takes. So you want FRESH sauce.
If you can get those two things, you are in great shape. Yes, the sausage and everything right down to the mushrooms comes in bags or cans...but honestly I think it's a matter of taste. I think canned mushrooms on pizza are far better than fresh anyway.
If you are wondering, I worked at a Happy Joes way back when they started the chain in the 1970's. I used to be one of the guys that went in at four in the morning to make the dough. Then I'd be back at night making pizzas. And dang they were good! But like any pizza it's a matter of taste.
My favorite of all time is still Paglia's, in Iowa City. There is also a totally unrelated Paglia's in Charleston, Illinois...they might as well be a Pizza Hut.
Monical's, don't know if the chain is out of Illinois yet, is up there.
By the way, last I checked a Happy Joe's franchise was around $400,000 to get started. Anyone wants a consultant I'm available and I'll toss in my secret for making the dough even better than their recipe.
If I had to guess probably adding MSG so Happy Joes' patrons could get their umami on.
But Holy Cow it really did turn out great! I don't know if we really invented it and I highly doubt we did but it was definitely not the way we were supposed to make it.
