Pizza Update?

Perry has been offering Pizza in Ajijic for a few months. He worked at a pizza shop in the stated for several years.
He just finished his Wood Fired Oven this summer.

ok bigbird, thank you for the clarification and I have no doubt people are enjoying Perry's pizza. I could enjoy Domino's, I think but my goal is authentic at this point. It's a hobby that I really enjoy.

Early on in this thread I asked a question that was kind of skipped over by other exciting things being discussed and I'd like to ask again. Is Trattoria di Axixic run by Italian owners, do they have a wfo and are there other pizza places with Italian owners? Those are the places I'm going to put on my list of places to try if the opportunity arises.

Being I was so engaged in conversation this afternoon I asked my husband this evening if he was served anything else besides his plate of pasta at the restaurant? The answer is no. Nothing. No bread no veggies nothing more. That's shocking. Is that how it is in Italian restaurants in Italy?

This long thread has for some part centered around a discussion about pizzas in public places as opposed to certain people being able to make a better pizza at home based on the judgment of one person.
It's seems like a ridiculous discussion, as what value will it have for the majority of the board members other than being ever so slightly entertaining.
Carry on, but just wanted to voice MHO.

That pie looks GOOD!!!
Honestly tho.... that's just too much work! I'll leave it to the pros...
Thank God for the hard working immigrants!

The "best" pizza maker at Lakeside moved to North Carolina sometime ago.

no,dominos is still here. the"best" pizza maker never delivered.

Who's eaten pizza at Focaccia?  sheesh...I want try someplace that's at least as good as Hosteria

This video saved me a trip...

slainte39, If I can bring a little entertainment by posting, I've done a good job...this is cheap entertainment.

Is Perry's open on Mondays? I think I'm going to run in and out of there just to take a picture and pick up little foot...how's that for entertainment...maybe I'll even take a selfie. bwahaha!

the dame[er-dam?] er-dame has burst.

My hobby and fetish for pizza has turned into a bit of an online pizza terror that will now fade into the sunset.  Before I end this post I want to point out something I've learned along the way.  

1.  If a pizza oven looks as good or better than this one pictured below have no fear.  Looks aren't important, mass is...The quality of an oven only determines how much time it'll take to bake the pizza.  This picture my husband took for me of an indigenous oven he saw over the weekend.  The woman who owned it said it didn't work very well...but it could bake bread.  :)  too cute.  


2. Some of us have been on these forums fer a long time...years of cheap entertainment.  But now this forum has grown and we or better yet a big "I"  need to be more careful of some of my punchy jokes.  Sheesh the punch isn't even loaded, just all natural...

3. No one, especially me, likes a critic, especially from someone who doesn't know me, doesn't understand me nor has the whole story. It is a bit of a pet peeve when people write untruths about my neighborhood and they've never even lived here.  In the early days, I never took what I said super serious and still don't but then realized someone might be determining something important and an unfounded generalization is dumb to make online.   But then again, it's pretty dumb to decide where you want to live by a comment made on a public forum because there are so many trolls.  My point, don't knock it until you try it and if you don't have anything nice to say, don't say anything at all.

3. Yes, part two of #3. I went by Perry's today and met him.  In fact, he seems like a really nice person and has a fetish of his own for pizza.  Perry's place reminds me of those cool food venders in New York but with seating.  I think he should keep the paper plates, less dishes to wash, maybe paper could still be an option.   The cool thing about Perry's is that Perry has chapalagringa's cheese in the kitchen and because I'll never open a restaurant you may want to ask Perry for chapalagringa's cheese on your next pizza and see what you think.  The other top notch staple in Perry's kitchen is the Italian 00 Caputo flour.  Now for a place on a budget, let me tell you, Perry wants the best pizza and that appears to be the direction he's going stay, "Gotta have it!" he said.  Chapalagringa has never ever used 00 flour so you're up one on me in the flour department Perry.

4. I really would like to see what Perry has going on with his pizza, even if he isn't Italian.  One day I'll come in and order a Margherita pizza, he's got the flour folks.  Walking into Perry's my first thought was, it's clean and this guy is trying to earn an honest living.  If you love pizza, why not make a few pesos making what you love?  Is anything better than food made with love?  

5. My apologizes for getting out of hand on the forum and I'd delete or edit some of my previous posts now that I find embarrassing but they're there for all to see unless a kind mod would allow it.  Going to be more selective of my comments...sarcasm is fun until it hurts someone and that's not the direction I'm going.  

thank you

Classy post, Chapalagringa. It has lessons for a lot of us. Thank you.

(Back after a three-day power outage, and no inside water. Woosh! I really need a shower.  But that's TMI....)

Chapalagringa, Perry's is closed on Saturday and Sunday, and I second Lady OL: you exhibit class.

I HAVE to get to Perry's this week. Pizza DTs (also want to taste his pulled pork and burgers).

[Oh! I had just cooked a couple of pounds of Rick's corned beef (do not miss this product) and put it into the fridge when we lost electricidad. It, with the other contents of the icebox, no longer smells very good, so will have to save my pesos in order to replace all of the groceries we had purchased prior to the transformer's melt down. Before we do that, however, it is back to Perry's!]

October is National (in the U.S., anyway) Pizza Month, so celebrate it in fine style at Perry's!

A small group of us gathered at Perry's, today, in continuing celebration of (U.S.) National Pizza Month, and consumed three of our host's delectable creations.

Chapalagringa, your critical evaluation?

Next Monday, the 6th, I'm going to test Perry's clam chowder (he sorta promised to make some!) with a burger--er, probably a PIZZA!

Make it 12:30 PM.

His clam chowder is good....and a little different (for me). I asked, "Do you put ____________ in it?". And he said yes. ¡Provecho!

Starting to drool....

Okay, youse guys 'n' gals, I learned today that Perry has employed a fella named Moises, who learned to cook from his Italian father, a chef for 35 years. Perry says that Moises has already taken Perry's pizza two levels up from its already state of perfection, and new dishes are being planned. Well, I'll test Perry's assessment, next Monday, at 1:00 PM. (Sorry, Chapalagringa, that you can't try it yet; but, you could come and watch! )

Thank you kb9gzg...I can drink water or tea from there...if I'm well enough, maybe I can swing by next Monday.

..almost finished day 4 of 90, Jan 5th is the end of 90 days. I confirmed with the dra that I will be having some refined carbs for Thanksgiving, Christmas and New Years...so thinking New Year's we'll be having pizza :) She hopes I'm really ready for Thanksgiving...me too!

Okay, everyone, I've tested Perry's evaluation of Moises' pizza, and he's right: up two levels, but I call it pizza perfection; regardless, Perry says that he has not yet attained that degree, so he continues his pursuit.

Stopped in Tuesday Afternoon.... yer right.... It was very good

Looks like another pizza run is called for. Almost did yesterday but Bruno´s mesquite burger was screaming my name. Oh lordy, what a decision!