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Friday, May 14, 2010

Portion Pad

Say goodbye to the fights you used to have over who gets the bigger slice. The newest Pizza Invention is here. It is called the Portion Pad. Helps place like Domino's that churn out a million pies a second cut pizzas evenly at a high rate. It also helps you cut pizzas if you are a small pizza place that only does one pizza per hour. This way the one guy working, can be stoned and not have to think about cutting the pizza into equal slices.

SO a pretty cool invention, probably not necessary but cool none the less.

If you have time to read more, the details are below...

or go to their site.

New Invention Increases Pizza Business Profits

NuVo Grand, LLC crated the patent pending Portion PadL. Designed using a simple but effective concept, this unique cutting board, makes it easy to cut equal pizza slices.

See Video Demonstration:

Greg Getzinger, pizza business owner and inventor of the Portion PadL, developed the distinctive cutting board to meet the needs of his business accounts. “It became clear that pizzas sliced in unequal portions caused unique challenges for businesses, school accounts and pizza-by-the-slice fundraisers,” says Getzinger.

“There was food waste and loss of profit due unequal pizza slices. For instance, concessionaires at school sporting events were hesitant to sell the smaller, unequal slices of pizza and people didn’t want to pay the same price for a smaller slice as for a larger slice, even if it was only a slight size difference,” notes Getzinger.

After an exhaustive search for a reasonably-priced, easy to use device that cut equal pizza slices every time, Getzinger came up short. This void in the pizza industry was the catalyst for the invention of the Portion PadL.

The Portion PadL can be customized to fit up to four or more pizza sizes per board. The high quality cutting board is made of NSF approved Richlite®, is heat resistant to 350° and is 100% food safe.

“There isn’t another cutting board on the market that is as versatile or can be as easily customized as the Portion PadL,” says Andrew Spriegel, patent attorney and co-founder of NuVo Grand, LLC. “In addition to traditional pizzerias interested in improving pizza consistency, pizza-by-the-slice operations like schools, hospitals, pizza buffet restaurants, convenience stores and foodservice management companies will benefit from the Portion PadL's equal slices,” adds Spriegel.

A video demonstration of the PortionPadL can be viewed at For inquiries and more information about the Portion PadL, including individual and volume pricing go to


Less waste and more profit because small pizza slices that are typically thrown away are eliminated; No more complaints about unequal size slices; Meets school and institutional pizza equal slice size specifications; Speeds up the food line because no one has to pick between the various size slices; Even new employees can utilize the board easily; No longer have to use your best personnel to cut the pizzas into equal slices; Speeds up the cutting process, thereby increasing profits; Better visual presentation of the pizza and/or food; Easy to calculate the nutritional values of each slice because the slices are equal sizes; Numbers printed on the board indicate the number of slices that are cut with that board; Composition material is food safe Richlite, NSF approved; Richlite does not harbor bacteria and heat resistant up to 350 degrees;
Board is rugged, durable and won't chip; Doesn't dull knives and cutting tools.

Monday, May 10, 2010

The Good Pizza

Pizza place by night, Coffee house by day. A brilliant way to run a business in this economy. Brick House Kitchen serves coffee and other related things till about 11am and then the pizza crew comes in and takes over till the kids go to sleep.
It is a small place with a few outside tables, that serves up a good slice tucked away in the middle of a residential neighborhood, near Loyola College. The reason we went there in the first place, other than my obsession with pizza was the pizza topped with french fries. Which also had BBQ chicken on it. Thats what we came for, we stayed fro the Margherita and Pesto slices.
We also got a medley of artichokes, ham, pepperoni and mushrooms and a veggie pizza with eggplant. All slices were pretty good. I could do without the BBQ chicken and fries one but thats just me, I don't like BBQ chicken on pizza. Everything tasted fresh. The slices were very crispy and thin. The dough had a good organic taste. The sauce was light and sweet and there wasn't too much cheese overpowering anything. The pizza dried out pretty quick though. Especially the dough, which got stale as it cooled down. But other than that a pretty good pizza made the way it should be.

I can't move on with out mentioning their cannoli's. I don't have a picture but they were home made and out of this world. They had a shell lined with chocolate and a cream with slices of candied orange stuffed in. The best cannoli I have had in LA, that wasn't from Ferrara's.

7929 Emerson Ave. West Chester 90045
446 Pacific Coast Hwy. Hermosa Beach 90254
Price: $

The Good Pizza on Urbanspoon

Sunday, May 9, 2010


This is a dark little bar in downtown Hollywood on Cahuenga. It is a place that I think Vampire's would hang out in, which seems to be the general theme of a lot of places in Hollywood these days. I say that as a good thing. It has good ambience that you can feel very comfortable in, candle lit with a good selection of beer and small menu. Though the specials the waitress gave was longer than the menu itself.

They have a few pizza selections. We got one margherita, with buffalo mozzarella. Then one of the specials, that was a Italian sausage pizza with red bell peppers and onions, and I think cheese though I don't see any in the picture. They are both a generous 12 inches. I can't remember the price exactly, the Italian sausage was close to 20. The Margherita was prob around $15, I think $17 for the buffalo mozz. So a little pricey. But worth it.

I don't think the sausage pizza comes across in my pictures. But I assure you the sausage was excellent. The flavors were spot on and all around it was an amazing pizza. The only problem was the weight of all that sausage made the crust soggy and limp on the bottom. Though the crust was crispy on the top and initially had been crisp on the bottom too.

The Margherita was extremely crisp. In fact it was a little over cooked, which I have to say in this town was the first time that happened. It was completely black on the bottom and each bite gave you a little too much char taste. I have had this pizza before and that is not the usual.
Here is their oven. A big open oven, though don't be fooled, it is electric gas powered.
The crust is usually cooked perfectly. It is crispy with a little char, doughy and chewy inside, thin and crispy on the outside. The tomato sauce has a great pure tomato tasting flavor, and the cheese is simply great. The pizza is all around a pretty simple dish here. They don't go above and beyond what a pizza is to try and impress, they take the bare essentials and (usually) cook it right. This is what I like about it. There could have been more cheese, their could have been more basil. The tomato sauce could have been thicker so it wouldn't dry out so much. There are some improvements that could be made, but overall a pretty decent pizza, for a late, trendy, saturday night.

1634 N. Cahuenga Blvd. Hollywood, 90028
(323) 856-0888
Price: $$

Vinolio on Urbanspoon

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