What happened to all the Rocky Rococo's? I used to love that square shit as a kid.
Pizza Hut Pizza
- Thread starter Kinnick 4 Prez
- Start date
I think they are gone in Iowa. The last one I saw was at Wisconsin Dells.
LC, its not the grease. Its the carbs in the crust.
Yeah, they seem to only have Wisconsin,Minnesota, Illinois and Washington locations now. I always liked their pizza too! They claim to be opening new franchises in Wisconsin soon and expanding in other states. Perhaps they'll return to Iowa. http://www.rockyrococo.com/franchising.php
It's both. that's the beauty of pizza. Not a lot of easily available dishes overload you on both carbs and fat.
I think the most outrageous single dish I've eaten from a Weight Watchers point of view probably is Alton Brown's grape pie. Mrs. LC has made it a few times. A 1-ounce serving -- which isn't very damned much -- has 12 grams of carbs and 7 grams of fat. It is outrageously delicious, though.
http://recipeofhealth.com/recipe/caramelized-grape-pie-alton-brown-517831rb
I dont worry as much about fat. I really lost weight when I focused on carbs. I ate all the eggs and cheese that I could. I stayed away from carbs, mainly sugars and the weight just fell off.
Harris pizza is the best I have found in the Iowa area. Many of the local Mom and Pop pizza joints in the QC actually have "borrowed" the recipe and the cooks from Harris and put them into their own places. Even Cranky Hanks in CR borrowed from a joint that "borrowed' from Harris. Here in CR, we have Zoeys with Chicago and New York Style, Tomasso's offers Detroit Style, and Cranky Hanks offers Quad City Style.
Chain pizza to me...if you don't get it right out of the oven, it's not going to be very good. I also utterly detest the conveyor belt 8 minute cook time pies for the crust never gets cooked enough.
Pizza Hut, eat in store, right out of the oven...it actually isn't too bad. Get it delivered, and it might as well have been made the day prior.
And any pizza that freezes it's crusts is to be avoided at all costs. If you can't make fresh dough, you shouldn't be in the pizza business. They're easy to spot...a consistancy like unleavened pizza dough (or more accurately, wet paper).
Pizza Hut, eat in store, right out of the oven...it actually isn't too bad. Get it delivered, and it might as well have been made the day prior.
And any pizza that freezes it's crusts is to be avoided at all costs. If you can't make fresh dough, you shouldn't be in the pizza business. They're easy to spot...a consistancy like unleavened pizza dough (or more accurately, wet paper).
In the Texas town I live in:
Pizza Hut sucks pretty bad. I do order it about twice a year as I love their thin crust. Overall, it's pretty bad though.
Dominos is the best here. $7.99 large 3 topping carry out, and it is pretty good pizza.
Papa John's is pretty much just like it is anywhere else. Consistent chain. Decent.
Little Caesars will do in a pinch. I like their breadsticks.
We don't really have any local places that I consider good.
On my most recent drive to Iowa a couple weeks ago, I noticed a Casey's in northern Oklahoma. As always, I am eager for them to continue to work southward.
Pizza Hut sucks pretty bad. I do order it about twice a year as I love their thin crust. Overall, it's pretty bad though.
Dominos is the best here. $7.99 large 3 topping carry out, and it is pretty good pizza.
Papa John's is pretty much just like it is anywhere else. Consistent chain. Decent.
Little Caesars will do in a pinch. I like their breadsticks.
We don't really have any local places that I consider good.
On my most recent drive to Iowa a couple weeks ago, I noticed a Casey's in northern Oklahoma. As always, I am eager for them to continue to work southward.
Pizza Hut went downhill when they went away from the traditional ovens to a conveyor belt type oven sometime in the 90's. Before that if you were actually eating in the restaurant and they brought out the pan crackling with grease out to your table it was freaking delicious.
Back about 2002-3ish, I was drunk near Coe's campus and walked into a hole-in-the-wall pizza joint and ate a pizza I consider to be the best pizza I've ever tasted in my entire life. Unfortunately, it still wasn't enough to overcome the fact that I never want to visit Coe's campus, or the city of Cedar Rapids for that matter, ever again.
BTW- Pizza Hut blows.
BTW- Pizza Hut blows.
Pizza is one of those things where style plays a big role in a personal favorite. Pagliai's is great for thin crust. So is the Pizza Haus in Williamsburg. For the pie style Zoey's in Marion is hard to beat. Giordano's in Chicagoland is also a favorite.
The correct answer to the best pizza is Falbo's. And if you disagree, well, then you're wrong.
And I know several of you will reply that you disagree....but you're wrong, and you can deal with it.
And I know several of you will reply that you disagree....but you're wrong, and you can deal with it.
Zoey's in Marion is quality pizza but not "good" to me. I'm just not into the deep dish style.
Wig & Pen and Pagliais are decent.
I'd put Backpocket in Coralville above anything around IC/CR.
Wig & Pen and Pagliais are decent.
I'd put Backpocket in Coralville above anything around IC/CR.
You most likely stumbled into the Sip n Stir, sir.
Not terrible pizza. Just googled it and says it's permanently closed. Bummer.
Pizza Hut is far down my list of pizza places. I do like their cheese sticks and boneless wings though.
While we're also discussing declining pizza chains, did anyone ever eat Breadeaux? I loved that stuff growing up and it seemed like every small Iowa town had one. Unfortunately, it's gotten quite expensive and a bunch have closed. Had wig and pen pizza for the first time ever last week in Ankeny. It was damn delicious. As for chains, Godfathers was always my preferred, but it too has gotten expensive and seem to be harder to find.
Pizza Hut crust tastes like cardboard. Stuffed crust ain't bad though.
Pizza Hut crust tastes like cardboard. Stuffed crust ain't bad though.
Fwiw, when I worked at the Hut in the 90's, only the most popular crust, hand tossed, was frozen. Pan and thin were "homemade" and the veggies were fresh from Loffredo's. The sauce I believed was bagged, but back then, their pizza was probably the best chain pizza. There really wasn't a big market for "craft pizza" back then. For the most part people seemed ok with chain pizza as long as it was good-ish. I have no idea if it is still decent pizza as I haven't eaten there forever.
Pizza snobs=SOTE
Pizza snobs=SOTE
I will probably try the Davenport Falbo's again Saturday. It hasn't been incredible the other 2 times we tried it.
I think we are learning from this thread that every pizza in this world has its place and serves a purpose.
I like Breadeaux. I used to eat at the Altoona one all the time when we lived in that area. Like that one too.
To be fair, Its hard to say there is such a thing as bad pizza. Its kinda like bad sex.
Finally, someone gets this thread...... plus I think we all need a break from politics.
I'll be in IC this weekend if anyone wants to partake in pizza hut or Wig Pen.
Sam's started as Lotito's years back and was started by a guy who worked at Pagliai's, then it became Sams after he sold it. Hence the similarity,
THIS, it was much better back in the 80's. Godfathers used to be a lot better too.
They should be. Overpriced and very, very mediocre. It's edible and that's about it.
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