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Article: now open; Take-and-bake HomeMade Pizza is fresh, crisp and tasty.(TASTE)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- November 15, 2007
- Author:
CopyrightCOPYRIGHT 2007 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Rick Nelson; Staff Writer
The HomeMade Pizza Co. has done the impossible: It has made me a believer in bake-at-home pizzas. The small-but-growing Chicago-based chain really nails it. Inside their pristine white-and-stainless steel shops, cheerful crews work on a made-to-order basis, quickly piling obviously fresh ingredients on 12- and 14-inch dough rounds before wrapping it all up for the drive home. You crank your oven to 425 degrees, slide the `za (which bakes on handy parchment paper) straight on a rack and 10 to 15 minutes later you've got an exceptional no-fuss dinner. I have to admit that I was pleasantly surprised when I opened the oven door and ...
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