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Inspector

Saint Peters, MO

#1 Feb 24, 2010
Pirrones has opened a store in St Peters.Have they abandoned Florissant?
Stop the madness

AOL

#2 Feb 24, 2010
Inspector wrote:
Pirrones has opened a store in St Peters.Have they abandoned Florissant?
Nope, just a second store. They have been working on it for a year.
kii

Richardson, TX

#3 Mar 9, 2010
Please hurry up and open my husband is restless. We drive by often and check the progress of the "new store" He can hardly wait.
Rathi

Saint Louis, MO

#4 Mar 10, 2010
Went there last night. It really was not that great. Some times I wonder why I waste my money on eating out.
OMG

Saint Louis, MO

#5 Mar 10, 2010
There pizza sucks, you people have no taste.
Bubba

Florissant, MO

#6 Mar 10, 2010
OMG wrote:
There pizza sucks, you people have no taste.
I think there pizza is very good and I hope you stay away. That way there is less of a wait for me when I go. By the way "Their" is the proper word to use. Oh I forgot you have taste but not much intelligence.
MadMitch

Florissant, MO

#7 Mar 10, 2010
I love their pizza. Bought a small speghetti and meatball dinner to go the other day. Got home and said "Where the heck is the sauce?" Must be a two shot glass limit. Smother that sucka will ya!
OMG

Saint Louis, MO

#8 Mar 11, 2010
Bubba wrote:
<quoted text>
I think there pizza is very good and I hope you stay away. That way there is less of a wait for me when I go. By the way "Their" is the proper word to use. Oh I forgot you have taste but not much intelligence.
Forgive the hell out of me. Their pizza still sucks and the place is a dump!
Hope and Change

Florissant, MO

#9 Mar 11, 2010
OMG wrote:
<quoted text>
Forgive the hell out of me. Their pizza still sucks and the place is a dump!
So pray tell with all your class and taste what Pizza establishment do you recommend for the best Pizza in Florissant.

Since: Jan 10

Florissant

#10 Mar 11, 2010
Hope and Change wrote:
<quoted text>
So pray tell with all your class and taste what Pizza establishment do you recommend for the best Pizza in Florissant.
BJ's. The End.
who gives

Saint Louis, MO

#11 Mar 11, 2010
Their pizza is not that good.
WoW

Saint Louis, MO

#12 Jul 22, 2010
angry1 wrote:
<quoted text>
BJ's. The End.
holy Crap. You like BJ's but you don't like Pirrones? Something is definitely wrong
flo mo

Saint Louis, MO

#13 Jul 22, 2010
With pizza places their taste usually comes from the oven, I wonder if the Ofallon location will be as good as the seasoned oven in florissant. Take the Imo's on hampton for example you can't find a location in St.Louis that tastes better than that one because it has the oldest oven of them all and you can tell in the taste of the pie.
neighbor

Saint Louis, MO

#14 Jul 22, 2010
I don't really care for pirrones either. Bjs is good but we don't really ever spend $30 on pizza.
BJs pizza

Carrollton, TX

#15 Jul 22, 2010
neighbor wrote:
I don't really care for pirrones either. Bjs is good but we don't really ever spend $30 on pizza.
You have your BJ's mixed up.

BJs Tavern on Wahsington St and St. Ferdinand costs about $10 for a large had made pizza. Pretty good pizza and great value.

Pirrones OK, ate at St. Peters store last week, not bad at all.
Papa

Pevely, MO

#16 Jul 22, 2010
flo mo wrote:
With pizza places their taste usually comes from the oven, I wonder if the Ofallon location will be as good as the seasoned oven in florissant. Take the Imo's on hampton for example you can't find a location in St.Louis that tastes better than that one because it has the oldest oven of them all and you can tell in the taste of the pie.
Seasoned oven? The only part that gets seasoned is the surface the pizza sets on and that pretty much gets set after just a few uses.
It is debatable whether the "seasoning" plays an important role.
http://www.fornobravo.com/forum/f24/pros-cons...
Many of the big chains use mechanical ovens that don't have hard surfaces but rather moving grates. I have grilled pizza and uses hard surfaces like stones and metal. Each produces different results but all taste good if done properly.
The difference in pizzas comes from a variety on factors; crust formula, thickness and cooking method; sauce is a key ingredient; cheeses and of course the kind, quality and quantity of toppings.
A Chicago style deep dish cooked in a pie pan is excellent but so is the soda cracker thin crusted Saint Louis style.
Next time you eat a pizza, try these steps in your judging:
First, look at the pizza and how it was assembled.
Look at the bottom and see what the crust looks like. Is there flour, cornmeal or grease on the bottom? Is it browned nicely or blackened at all?
If possible, remove a small piece of the crust with no sauce or topping first and taste it. Think about the flavor of that crust as if it were a merely a piece of bread.
Then taste the pizza at the center and then at the edge and see how they compare.
It's mostly personal taste when it comes to pizza.
One thing I like is seeing a clean well run kitchen with a person who really understand the pizza process. That goes a long way to making the pizza taste good.
flo town mom

United States

#17 Jul 22, 2010
Went to Pirrone's for lunch on July 11 with family. The pizza's (we ordered three) was tough. Had to "saw" the pieces for bite sized portions.

The decor is trashy. Room was warm. Servers were inattentive, which is to be expected when all you have is kids for servers.

Will go to Roberto's the next time we go out.
Marcus Welby

Chesterfield, MO

#18 Jul 22, 2010
flo town mom wrote:
Went to Pirrone's for lunch on July 11 with family. The pizza's (we ordered three) was tough. Had to "saw" the pieces for bite sized portions.
The decor is trashy. Room was warm. Servers were inattentive, which is to be expected when all you have is kids for servers.
Will go to Roberto's the next time we go out.
Roberto's is good but you get only one piece of meat for each
3" by 3" piece. For a tasty pizza that is loaded with meat and cheese you might try Angelo's at the corner of Parker and Old Halls Ferry. Lisa at Angelo's is the sister to the two guys that used to own Pirrone's before they moved back to Europe.
joe schmoe

Saint Louis, MO

#19 Jul 22, 2010
Marcus Welby wrote:
<quoted text>
Roberto's is good but you get only one piece of meat for each
3" by 3" piece. For a tasty pizza that is loaded with meat and cheese you might try Angelo's at the corner of Parker and Old Halls Ferry. Lisa at Angelo's is the sister to the two guys that used to own Pirrone's before they moved back to Europe.
PARKER AND OLD HALLS FERRY? Are you kidding? Who goes in that area that doesn't live there?
Angelo Fan

West Plains, MO

#20 Jul 22, 2010
joe schmoe wrote:
<quoted text>
PARKER AND OLD HALLS FERRY? Are you kidding? Who goes in that area that doesn't live there?
Best Pizza in North County. I owned a business around the corner from there and only sold it because the offer was too good. Area is diverse but not the ghetto. Come on, quit being paranoid.

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