Authentic Italian Pizza Perfection at Sally's Apizza on Wooster Street, New Haven, Connecticut

So, what's the big secret of Sally's Apizza? Simple: great pizza.

If you want to have excellent pizza you need to search it out. And that is exactly what we discovered during our latest visit to Sally's Apizza on Wooster Street in New Haven, Connecticut.

Breakfast Pizza

An inside trick is to get there early. Sally's opens at 5:00 P.M. (They are closed on Mondays). We got there at 4:30. There were only two parties in front of us so we knew we would make the first seating.

Another trick is to know what you want before your waiter or waitress comes. Make sure you decide what you want. The pizzas at Sally's come out as they are ordered. Each pizza is lovingly constructed by hand, and that takes time. So the quicker you get your order in the quicker your pizza will come out.

A visit to Sally's is like stepping back in time. You will find the interior to be exactly as it was in the 50's. Sure there are numerous plaques and diversions on the walls. But believe me, little has changed since the day's when Salvatore Consiglio made the pizza there. And that is one of the real charms to going to Sally's.

On this trip we really scrutinized the menu. We wanted to see if there were any secrets there. And here is what we found. The prices are in two words, very inexpensive. You can have 3 sizes of pizza, small, medium and large. We opted for a small cheese (about .00), a small potato pizza, large bacon and a medium anchovy. You will not find pizza at this price, anywhere.

You also need to specify that you want mozzarella on the pizza. After we ordered, I needed to move our car into the Sally's parking lot. (OK, I was illegally parked). As I started to drive off, I noticed that our waitress was running next to the car asking me if I wanted mootz (mozzarella) on our pizza. We did. Talk about service.

The pizzas were excellent. Each pizza was very thin and tasty. The crust was tender but with a slight crunch to it. Incredibly delicious. When I eat pizza, I appreciate a thin crust. And Sally's did not disappoint.

The entire operation is totally family run. On this evening, Rick Consiglio was in back making the pizzas. He had a couple of helpers doing prep work and manning the oven.

Brother Bobby was working the floor, with able assistance from Sister Ruth. And Mama Flo had her hands in everything. Sometimes she was totaling the checks, sometimes she was helping with the prep. The family that makes pizza together, stays together. The Consiglio family is very close.

Sally's Apizza was named by pizza expert Ed Levine, in his book, A Slice of Heaven, as one of the "Keepers of the Flame". Certainly a more fitting tribute cannot be given. Thanks for the insights, Ed.

Honestly, Sally's is one of the most unique pizzerias in the United States. If for no other reason, than it is a total family operation. But it is much, much, more. They make great pizza and they are passionate about their pizza. The Consiglio's are carrying on the legacy of Sally's. One pizza at a time.

And of course, there is always the rivalry between Pepe's Fans and Sally's Fans. I won't even begin to address that issue of which one is better. That is something, you, dear pizza eater, will have to decide. But as Jon F. stated it's hard to argue about perfection when both Pepe's and Sally's are perfect.

Authentic Italian Pizza Perfection at Sally's Apizza on Wooster Street, New Haven, Connecticut

Discover The Secrets of How You Can Start a Pizza Business Now Discover tips to get into the pizza business. Includes a link to The Ultimate Pizza Business Guide: The Pizza Business papers.

You can get a free copy of the Pizza Therapy World Famous Pizza Dough Recipe here: Free Pizza Recipe Includes a copy of the Pizza Therapy Mini Pizza Book with recipes. discover how to make your own, amazing home made pizza. Unlock pizza secrets, tips and tales. Italian Recipes. Find the Best Pizza in the world.

Pizza on Earth, Good Will to All.

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Foil Cooking Tips - How to Cook with Foil Over the Campfire

Foil is easy to use to cook over the campfire. It is light-weight, inexpensive, widely available, can be used to cook a variety of meals, and cleanup is extremely easy. Just roll the foil up and toss in the garbage. You can even eat right out of the foil packet if you want.

Here are some tips for using foil to cook campfire meals:

Foil cooking depends on moisture inside the foil packet, so make sure that the folds of your foil packet are tight and that the food you are cooking has sufficient moisture. If not, add some by folding the packet up except for one end, and then add a tablespoon or two of water, broth, salad dressing, or butter before you seal the packet. Sliced onions can also be used to add moisture.


Cooking time will vary depending on the temperature of the coals. Make sure to cook your meal sufficiently. Check one packet for doneness before pulling all of them out of the fire. That way you will only have to rewrap up one packet if they still need more time. Remember that some vegetables (potatoes and carrots, for example), may take more time to cook through.


You can also put newspaper between the layers of aluminum foil to help keep the food from burning.


For quick foil meals, microwave the food before wrapping in aluminum foil. Then when you get to camp, you only have to warm up the foil packets instead of cooking them completely, which will shorten your cooking time considerably.


If you need to warm something up, wrap it in foil and put it near the edge of the fire, turning occasionally (I have warmed up tortillas for burritos this way, for example).

Use heavy-duty foil. While a bit more expensive, the extra thickness will help keep your food from burning and will conduct the heat better. Two layers are best. While a common suggestion is to put the shiny side of the foil to the inside of the packet (to reflect heat better, I suppose),
Reynolds says that it doesn't matter which side of the aluminum foil you use. Both sides do the same job. Even so, I have always put the shiny side in and I suspect most of you do the same.

Scott Carey has many hobbies and interests, including outdoor cooking. See http://www.outdoorcookingmagic.com for foil cooking tips.

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Pizza Night For the Family

Want a fun way to bring your family together for dinner? Make one night a week "Pizza Night". Forget about ordering in, making your own pizza is easy and inexpensive. Perfect for a Sunday night when the weekend is winding down, Pizza Night is a dinner activity that your whole family will enjoy. What's more, by making your own pizza, you can create flavor combination's that Domino's never dreamed of.

Even if you owe your entire home pizza baking experience to Chef Boyardee, you can still make great pizza at home with minimal effort and equipment. The only special equipment you need is a pizza cutter and something to bake your pizza on. You can make pizza on a cookie sheet, but you will get better results if you purchase a pizza stone or better yet, go to the home improvement store and buy 6 unglazed terra cotta tiles. Baking your pizza on a hot stone cooks it from the bottom and creates a crispy crust. Even if you are a deep dish pizza fan, a stone will help to cook your pizza evenly and quickly. The key is to let your stone or tiles thoroughly pre-heat. Because you need to cook your pizza at 450-500 degrees, pre-heating could take up to an hour, so be sure to allow enough time.

Breakfast Pizza

To streamline the pizza making process, purchase fresh unbaked pizza dough at the supermarket or go to the bakery counter and purchase some unbaked French bread dough. When you get home, simply roll it out on a floured surface, top and bake. For thin crust pizzas, sprinkle some corn meal on the back of a cookie sheet without raised sides. Assemble your pizza and slide it onto the tiles with a quick jerk. For deep dish pizza, just press the dough into a pan with raised sides and add your toppings. Pizzas only need to bake 7-10 minutes at 450-500 degrees, maybe a few minutes longer for deep dish pies. Your pizza is done when the cheese is bubbly and the crust is golden brown.

On to the toppings. A world of pizza exists beyond pepperoni and sausage. Once you have a crust, there is no limit to the combination's you can create. Some suggestions:

*Brush your crust with olive oil and top with blue cheese, pears, walnuts and mozzarella.

*Carmelize some onions and minced garlic in a skillet until soft and golden brown, use with Fontina cheese and olive oil. Browned sausage is nice here, too

*Olive oil, pesto, olives and goat cheese is a savory, tangy combination.

*Spinach and goat cheese with olive oil.

*Simply brush your crust with olive oil and top with Parmesan-Reggiano cheese, garlic and minced herbs - try rosemary, marjoram, basil, oregano and chives.

*Pizza Margarita, the Italian classic. Sliced tomatoes, mozzarella and torn basil leaves.

*Shrimp with Swiss cheese and a sprinkle of smoked paprika.

*Four or five cheeses - Camembert, gorgonzola, provolone and mozzarella.

*Smoked ham and apples with Swiss cheese

*Create a breakfast or dessert pizza by topping your pizza with jam and fresh fruit.

Making pizza at home is a great way to bring your family together. Let everyone make their own and you will be amazed at the different combinations they come up with. Bon appetitte!

Pizza Night For the Family

Cooking at home is a great way to bond with your family and relax from the day. It is also a great way to eat healthy and lose weight Don't go out to eat or order in! Cook at home with your family today and watch as you grow as a family and lose weight.

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Creative Breakfast Ideas Involving Fruit

The American Dietetic Association stresses not only the importance of breakfast, but the quality of breakfast foods consumed. A nutritious breakfast will give you a healthy start to your day. Fruit is one important food that should be included in one's breakfast as it is packed full of vitamins and antioxidants.

The following is a list of creative breakfast ideas involving fruit:

1. Spread peanut butter on a small pita and wrap it around a banana. Make sure you get your calcium with a large glass of cold milk.

2. Have a delicious waffle that is topped with berries and yogurt.

3. Fill a pita with fresh fruit and cottage cheese.

4. Have a scrambled egg or omelet sandwich with a tall glass of freshly squeezed orange juice. Have a fresh banana with it.

5. For a light breakfast, have a muffin or English muffin with a fruit spread, a banana, and a glass of milk.

6. Have a fruit smoothie made in a blender. One recipe is:

Berry Banana Smoothie

Ingredients:
1 frozen banana, peeled and cut up
1/4 cup fresh or frozen berries (such as raspberries, blackberries and/or strawberries)
1 cup of freshly squeezed orange juice
3 tablespoons plain yogurt

Preparation: Put the ingredients in a blender and blend until smooth.

7. Have a delicious fruit salad. Cut up all your favorite fruits in a bowl. Add yogurt or honey. Add some granola on top. You can also try the following recipe:

Ingredients:
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium banana, sliced
1/2 cup lemon yogurt
1 tablespoon freshly squeezed orange juice

Preparation: In a bowl, combine the fruit and mix. Combine the yogurt and orange juice and sprinkle it over the fruit.

8. Make some pancakes and add fresh fruit such as strawberries, blueberries, or raspberries.

9. Have a parfait that includes layering granola, yogurt, and fruit in a parfait dish.

10. Make a toasted bagel topped with cream cheese and fruit slices such as berries.

11. Have a healthy fruit Hodge Podge:

Ingredients:

1 honeydew melon cut up into chunks
1 banana cut into pieces
1 apple cut into pieces apples
50g of a granola cereal
2 tablespoons yogurt

Combine all ingredients. You can also use your own favorite fruits.

12. You can try this Breakfast Fruit Cobbler:

2 Cups of fresh, canned or frozen fruit
Place fruit in a baking dish sprayed with cooking oil.

2 Tablespoon sugar
1 Teaspoon cornstarch
2 Teaspoon water or (juice from the canned fruits)
1/2 Teaspoon lemon juice

Mix together and pour over fruit in dish.

1/2 Cup quick cooking oats
1/4 Cup all-purpose flour
1/4 Cup brown sugar
1/2 Teaspoon cinnamon or (1/4 Teaspoon of cinnamon and 1/4 Teaspoon of nutmeg)
1/4 Cup cold butter

Preparation: Mix together cutting in the butter until crumbly. Sprinkle over fruit in dish. Bake at 375 degrees for 20-25 minutes. Makes 4 servings

A nutritious breakfast includes fruit which is a great source of fiber. Being creative with your breakfasts will make your food more enjoyable and give you the necessary fuel to take on the day.

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Secrets to Great Homemade Pizza

A pizza is the sum of its parts; namely, the pizza crust, the pizza toppings and the pizza sauce. Make each one as wonderful as you can make it and you'll be assured of turning out the best homemade pizza possible. Try out the following secrets when you make your homemade pizza.

Pizza Crust Secrets

Breakfast Pizza

Bake your pizza crust separately: It would be best if you can bake your pizza crust first before you add on the toppings and sauce. There's one good reason for doing this. If you bake the lot at one and the same time, you may end up with a pizza that has overcooked toppings, burnt cheese and an undercooked, flat crust. Of course, you should not bake your crust fully the first time so that you won't end up with a pizza that has a burnt crust after your final baking stage.

Mixing pizza dough ingredients: Begin by putting in a bowl at least one-tenth of the warm water specified in your homemade pizza recipe. Add yeast gradually to the water, stir and let it stand for a few minutes. Meanwhile, in a separate bowl, put the remaining warm water, stir in the sugar and salt (if your recipe calls for these ingredients) and the other dry ingredients except the flour, add the water and yeast mixture, stir the lot then immediately add the rest of the ingredients.

Kneading the pizza mixture: Kneading will let air mix with your pizza dough mixture. You should knead the pizza dough only until it reaches the proper consistency: the dough doesn't stick to the container and individual portions can be stretched without breaking. Over-kneading will result in brittle pizza dough. While kneading the dough, use flour to prevent the mixture from sticking to your hands and the bowl, but use as little flour as possible.

Let your pizza dough rise before using it: After kneading your pizza dough, you must give it enough time to rise to your desired thickness. Generally, the longer the fermentation time you allow your pizza, the better the taste of the pizza crust. However, be careful not to use too much yeast if you are going to let the dough rise for hours (say you prepared the dough in the morning and let it relax for the rest of the day in preparation for baking by day end).

If speed is of the essence: If you need the pizza dough as quickly as possible, you can let it rise faster by adding more yeast to the mixture or by increasing the temperature of the dough. To do the latter, you can heat your oven for a few minutes, turn it off, cool the oven off a bit by leaving the oven door open for a few seconds, put the dough in a covered bowl, put the bowl in the oven and close the door. Let the mixture stay in the warm oven for at least 30 minutes, take it out, softly press the dough down then repeat the "rising" exercise for another 30 minutes. Another technique that you can apply for a faster fermentation period is to use warm water. The higher the water temperature, the faster yeast action will be. Just a note of caution, however, the pizza dough which has been allowed to ferment longer using minimum amount of yeast generally results into a better-tasting pizza crust so it's best that you mix and knead your dough hours before you actually need it.

Frozen homemade pizza dough preparation: If you have prepared pizza dough the night before and left it in the refrigerator for next day's baking, take it out in the morning and let it rise for at least several hours before you use it. Again, the less the yeast used, the longer the rising period required.

To make a thin pizza crust: If you are aiming for a thin crust pizza, you will want to use less dough per pan. You can also just stretch your pizza dough more on the pan. Doing this will naturally reduce the crust thickness.

To get a thick pizza crust: For a thicker crust, you need to use a pizza pan with a smaller circumference, use more pizza dough per pan or stretch out the dough less. The result would be increased crust thickness.

To get a crispy pizza crust: For a crispy pizza crust, it would be best if you reduce the amount of water. Drier pizza dough usually means a crispier pizza crust. Stiffer pizza dough also means crispier crust so it would be best to use flour with high gluten content if you want a crispy crust.

For a soft and gooey crust: To get a soft and chewy crust, you need to add more water to your dough mixture or use less flour. More moist pizza dough means softer pizza crust. To achieve better results, use flour with low gluten content. You may make gluten-free pizza dough by using gluten-free flour

If you live in a high-altitude location: Be mindful of the effect of high altitude on pizza dough. A higher altitude means less air pressure so the dough will rise faster, and it means a faster rate of evaporation so the dough will dry out faster. Thus, if you are in a high-altitude location, it is generally advisable to use more water and less yeast in your pizza dough mixture than you would normally use if you were in a low-altitude location.

Pizza Toppings

Simply speaking, the pizza toppings you should use depend on the type of pizza that you want. Fresh mozzarella cheese is necessary if you want to make a New York pizza. New York style pizza is typically minimalist; that is to say, they use as few toppings as possible. On the other hand, a Chicago deep dish pizza is usually loaded with meaty toppings: pepperoni, beef sausage, pork sausage, ground beef, bacon, ham, etc. You will also see bell peppers, mushrooms, and different kinds of cheese on a typical Chicago pizza. Tomatoes, cheese, anchovies, garlic, and herbs like basil and oregano, on the other hand, are typical of Italian pizza. California pizza, on the other hand, is characterized by seasonal vegetable toppings, fruit toppings, chicken pizza toppings, smoked salmon toppings, and other unusual toppings.

For great economy: Use pizza toppings that you already have on hand. Bacon, ham and sausages left over from breakfast, for instance, will make great toppings. Innovate depending on what ingredients you have. Naturally, cooked toppings will require less time in the oven so be sure to take this into account when baking your pizza.

Fresh toppings: It is recommended that you use fresh ingredients for your pizza toppings. Use fresh mozzarella cheese, if possible.

Finger crush herbs: To release the flavor of dried herbs, it is best to finger crush them before you add them to your pizza.

Drain and dry toppings: To avoid getting a soggy pizza, especially if you are using lots of canned and moist ingredients, you should drain your toppings of excess moisture before you arrange them on your pizza base.

Pizza Sauce

Your pizza sauce will give your pizza its distinctive flavor. In the web, you can find a lot of easy pizza sauce recipes to follow. You can even try making your own trademark pizza sauce.

Easy pizza sauce recipe: There should be canned, pre-mixed pizza sauces available in your local supermarket. On the other hand, you can use spaghetti sauce as your pizza sauce. Another easy alternative would be to sauté some onions and garlic in extra virgin olive oil, add tomato sauce (chunky tomato sauce is fine or tomato paste/puree diluted with some water), add salt (and crushed pepper if preferred), let the sauce simmer then add basil and oregano. You can even add some balsamic vinegar if you wish. You can also add some cooked ground meat to your sauce if you prefer.

Thicker sauce is better: Use thick pizza sauce on your pizza. Too watery pizza sauce means a soggy pizza. If you are using canned pizza sauce, evaluate the thickness. If too thin, let the sauce simmer before using it on your pizza.

Pizza sauce on top: When cooking your pizza, it is advisable to put the sauce on top. This will prevent your cheese and other ingredients from burning.

Secrets to Great Homemade Pizza

Sean Lannin
http://www.homemade-pizza-made-easy.com/

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Implementing Comprehensive Employee Wellness Programming

Employer sponsored health insurance premiums have risen 131% in the past ten years. What plans do you have in place to control the projected increases in the future? While decreasing overall benefits may be a short-term solution, it is clear that this strategy could severely undermine the long-term productivity, loyalty and retention of your workforce. There is little doubt that employee wellness programming is no longer a luxury or perk, but is quickly becoming a necessity. To control the spiraling, out-of-control costs associated with providing health care to employees, it is absolutely essential that organizations attract and retain healthy, fit employees and executives. As many organizations grapple with the different wellness programming options available, it is important to begin with the end in mind. To realize the best return on your wellness investment, it is necessary to shift the culture of your organization away from one of sickness and low productivity to one toward wellness and record breaking performance.

Fortunately, numerous studies indicate that comprehensive wellness programming has become the most critical strategy to insulate organizations from the escalating health care costs that effect your profitability. In face, as a result of fewer medical, disability and workers' compensation claims, these studies show that for every $1 invested in a sound wellness program, organizations experience and average return-on-investment of $3.50 to $5.93. With the impending new rules surrounding the recent health care reform legislation, one thing is for sure - companies that fail to incorporate comprehensive employee wellness programming will face tremendous challenges to their profitability, productivity and workforce retention.

Getting the Bank for the Buck

Several factors need to be considered to get the greatest ROI from a comprehensive employee wellness initiative. First, even before starting a program, careful consideration needs to be taken in what programs your employees actually want. Starting a benefits focus group with representative employees from several departments will go a long way in employee participation in any program implemented. Studies show that the more employee contribution you get in the design of a program, the greater the acceptance you will ultimately experience. Second, the program needs to be strategically designed. One piece of the program should naturally progress to the next step, building momentum as you go. Scheduling a biometric screening should be done before a health risk assessment, simply because some of the questions on an HSA require blood pressure, cholesterol and blood glucose numbers. Holding a health fair before a biometric screening and the HSA makes no sense. If you have representatives from the local diabetes prevention program available, many employees may not even know they are at risk.

Next, its important to set up a sound incentive program that awards credits and or cash for participation in each component of the program. For example, cash can be earned by completing designed wellness activities. Those activities can include biking to work, participation with a community weight loss program, taking diabetes prevention classes, taking a health and fitness screening, nutritional classes, etc. Reward credits can be awarded to reduce an employees deductible, co-insurance or increase their health savings account. This can include completing a health risk assessment, receiving a preventative adult physical, annual preventative gynecological exam, routine eye exam or annual preventative dental exam.

As a result of the recent health care reform legislation, the Department of Health and Human Services is developing guidelines for comprehensive employee wellness programming. Although in the early stages, a "comprehensive" employee wellness program must include the following four components; health education that includes seminars and workshops as well as health fairs and screenings, employee engagement that encourages participation, support that includes on-site policies, incentives and employee input and behavioral change components that address tobacco use, obesity, diabetes, stress management, physical fitness, nutrition, substance abuse and depression.

Its one thing to implement all these programs, incentives and educational classes, but to generate the maximum ROI, there needs to be a shift in the entire culture of the organization. For anyone that has attempted to loose weight and start exercising, its very difficult when you come to work to have several of your co-workers eating doughnuts for breakfast and ordering pizza for lunch in the cubicle next to you. A solid corporate wide policy transition needs to take place that encourages healthier habits and makes these habits the norm rather than the exception. From the CEO to the secretarial pool to the maintenance staff, the communication and environment should reflect the goals of the company for their employees. If that goal is to be highly productive, healthy and full of energy and enthusiasm, then a paradigm shift needs to take place.

Despite the recent health care legislation, or possibly because of it, companies that invest in comprehensive employee wellness programming will not only save tremendous sums of money on health insurance premiums and disability and workers' compensation claims. But, at the same time, position themselves to attract the healthiest, fit and highly productive employees and executives.

Dr Ken Kaufman, adjunct faculty at State College of Florida and president of E & E Wellness Solutions. He helps business leaders eliminate injury and sickness costs that are reducing their profitability. He has developed the Wellness Coordinator Certification Program at SCF and teaches your workforce how to identify and reverse their poor health and injury rates that weigh down businesses. He has been a practicing chiropractor for the past 16 years, treating a variety of patients from young children to professional athletes. His passion and commitment to help people regain and maintain optimal health has translated to teaching wellness and injury prevention programs to area businesses & civic organizations. He, himself is an avid runner, triathlete and fitness enthusiast and truly "walks his talk" when it comes to living a healthy active lifestyle.

For more information on comprehensive employee programming, please visit:
Comprehensive Wellness Training For Your Employees

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How Long Can Ordered Pizza Sit Out?

As every college student knows, pizza never goes bad. After all, you can leave it sitting out all night, eat a slice for breakfast, and head to class, right? Well, the good news is that most of today's college students either have incredibly strong immune systems or are incredibly lucky, because this is not true. Pizza take out has limits as to how long it can set out and still be decent to eat. The meat, cheese, and sauce on a pizza can all grow dangerous bacteria if left at room temperature too long. Here are some guidelines to use with ordered pizza when storing it for a later meal.

Remember, Pizza Is Perishable!

Breakfast Pizza

Some foods are considered non-perishable, but pizza is not one of them. If you leave it out too long and then eat it, you can get sick. Pizza has meat and cheese on it, and these can harbor dangerous bacteria, including Staphylococcus, Salmonella, and E. Coli.

Most pizzas contain trace amounts of these bacteria, but these low amounts are not dangerous. As long as the pizza is kept either hot or cold, it is fine to eat. However, when it is left a room temperature for too long, the bacteria begin to grow, soon reaching dangerous levels that can cause severe illness. The dangerous temperatures are 40 to 140 degrees Fahrenheit, which is the range that normal room temperature falls in, so leaving the pizza out makes it dangerous, if not deadly.

Understanding the Two-Hour Rule

According to the U.S. Department of Agriculture (USDA), any food, whether hot or cold, that has been left at room temperature for two hours or longer needs to be thrown out. If the temperature is above 90, such as at an outdoor picnic on a hot day, the food needs to be thrown out after just one hour. The best temperature for hot foods is any temperature that is over 140 degrees. Cold foods need to be kept at a temperature of 40 degrees or less. Although this recommendation is fro the USDA, it just as well applies to Toronto pizza as it does to New York.

Keep in mind that your pizza may not arrive at the right temperature. If you transported the pizza yourself or the delivery driver had a long route to take, the temperature could have dropped below 140 degrees before you even started eating it. Use a food thermometer to determine the temperature of the pizza. If it is below 140 degrees, do not leave it out for the two-hour maximum. It has already cooled below the ideal temperature, allowing the harmful bacteria to grow.

Storage Tips for Pizza

If you know that you will need to have the pizza available for longer than two hours, use your oven to keep it above 140 degrees. Put the oven's temperature setting on "keep warm" or a similar choice, and leave the pizza in its cardboard box in the oven. The pizza box will not burn at this temperature, but you will be able to keep the pizza safe.

When you are done with the pizza, store it in a sealed container in the refrigerator. Many people like to store the pizza in its cardboard box. While this is fine health-wise, it can cause the pizza to dry out faster. You can also freeze the pizza. Pizza stored in the refrigerator is typically good for three or four days. You can keep it in the freezer for up to two months.

So the next time you are at a party and are reaching for that now-cold piece of pizza, remember that it is a prime place for dangerous bacteria to grow. If you are the host of the party, keep your guests safe by putting the pizza away after two hours. Remember, you may have eaten left-out pizza in the past, but every time you do, you are playing with fire. Protect yourself by handling your take out safely every time!

How Long Can Ordered Pizza Sit Out?

Pizza Pizza Toronto is part of the Canadian 500 restaurants, 3000 employees Pizza Pizza chain (est. 1967).

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