This place is so great. I love their food, but right now, I am overwhelmed with garden tomatoes.
I wanted to make pizzas, but homemade pizza crust eludes me. I went to Lodge and asked the cashier f I could get a couple of plain pizza crusts. She looked confused and fetched one of the owners from the office, where he was busy with paperwork. I explained hopefully what I wanted. He said he wasn’t sure how it would come out, but he would try. I said I’ll take it however it comes out, I’m sure it will be fine! So he made me some pizza crusts, and they were perfect, and my pizza was great.
I didn’t try it, but thought I’d share with the Westsiders that enjoy this style. The bottom has no char, it is an even golden brown.
The new location in the Valley has an ETA of July. Meanwhile, the menu has been pared down at this location. Three pizzas: margherita, pepperoni, or wild mushroom. No hot sandwiches (goodbye to the best ham and cheese ever ), and only three cold sandwiches: albacore tuna, turkey, and I forget the third, probably a vegetarian sandwich.
Did you know they make their own pita?? How great is that?
I ordered two margherita pizzas during happy hour (3-6) and they were GREAT.
The counter guy was nice enough to show me the tomatoes they use for the pizza.
Yes, until they run out. I’m not sure how many pans they make per day, but I was there around 3:00 and they still had it available.
You just gave me a great idea! One of my son’s new teammates really likes Pizza Hut and now my child is eating it too (food is fuel at their age), which makes me cringe. I should get them some of the Lodge pan pizza, hopefully bringing them over from the dark side.
Tried the pan pizza yesterday. Split a veggie and a mushroom/taleggio slice. Both were tasty and very filling, but, as @bookwich noted, just too bready for my taste. Like a super thick and dense foccacia. If the crust were half as thick, it might be an unqualified winner.
One note: the pictures make it look scorched but it’s really not. More like the dark crust on challah bread, if that makes any sense.
Had some ok pizza from Lodge this past weekend. They were out of the pan pizza, so we tried the margherita and the wild mushroom. The marg had decently bright tomato flavor and a nice level of soupiness, but the crust wasn’t working for me. Not sure the sourdough (?) is a good counterpoint to those toppings. But then again, the crust wasn’t great with the mushrooms, either. Felt like the earthiness all blended together and nothing really stuck out.
Since the expansion, I don’t think I’ve had any pizzas nearly on the level of the ones they were cranking out during the Sunday Only Pizza Nights. I still think about the spring pea/black garlic one. Might be nostalgia talking, but that’s how I feel gosh dang it.