The Pizza Line

As I have mentioned before, I do know pizza. Pizza is serious business. Over time I have come to eat more Italian style pizza's with simple toppings that let the natural flavors of the dough and toppings shine through. The crust must be cooked right. Use a 600 degree wood fired brick oven.

There is something very relaxing about watching Jay prepare this and makes the experience almost feel therapeutic.

This is a chain restaurant but I will say this, their pizza is dead on.

While we ate slices of hot goodness and washed each down with sangria I asked the question, "With the local food movements growing what is a chain restaurant like Carraba's doing to support local farmers and crops?" They do get their strawberries from Plant City but most everything else comes from a national level.

I had a great time with the everyone that came out but I especially wanted to thank Jay, Joel, DJ Hood, and Foodbuzz for inviting me out to enjoy lots of great food and fun.