I can remember visiting it a couple of times - a pretty decent place to dine - and it had a "Famous Artists" theme for you to view while waiting to be served.
The advert is dated 1984.
Tuesday 22 November 2011
PIZZA GALLERY AD - 1984
I can remember visiting it a couple of times - a pretty decent place to dine - and it had a "Famous Artists" theme for you to view while waiting to be served.
The advert is dated 1984.
I only remember when Pizza gallery was at the corner of Panmure St and Meadowside. They did an 'All you Can Eat' for a fiver or something. I think the pizzas were among the worst I've ever had, but yes, they were named after artists — The Cézanne, The Van Gogh, The Picasso etc. I couldn't manage more than two... maybe I was lucky
ReplyDeleteThe quality always dipped on “all you can eat” night. They were generally OK pizzas unless you were unlucky to get the end of a batch on a slow night when they had over-proofed. The toppings were reduced on each of the all you can eat pizzas you had until you were basically just eating dough- this was company policy.
DeleteLoved the Lautrec pizza.The also had a special 1/2 pizza , baked tattie and coleslaw.Great smells from PG while walking down Peter Street.Did this building used to be the pet shop ?
ReplyDeletegarlic and sliced tomato
DeleteThat was the PGB- Pizza Gallery Bargain. I worked there as a part time chef for a while when I was 16-17.
DeleteGarlic & sliced tomato sounds right for the Lautrec. I think the Van Gogh was ham & pineapple, Rubens was ham & Mushroom, and Cezanne was the 4 seasons. The best was the spag bol pizza though, can’t remember the name.
DeleteWas called the leonardo I was a waitress there in the early 90’s
DeleteI remember being served lunch by local songstress Lorna Bannon. Pizza baked tattie and coleslaw was the most popular dish at the time.
ReplyDeleteThe pizza, tattie, and coleslaw was called the PGB, Pizza Gallery Bargain. 30 years later I can now reveal that the secret ingredient in the coleslaw was pineapple juice from the tinned pineapple.
DeleteDamn - Pizza Gallery was a regular mealtime haunt for me when I was a student in Dundee, partly because the food in halls was so bloody awful and later for the Wednesday special offer after training - buy one pizza and get as many to the same value as you could eat for free ( drinks extra! ) I think the best I ever managed at 6' 5'' was three and a half whilst watching a willowy blonde lassie eat seven in a row. She was a long distance runner and used to carbo loading!
ReplyDeleteI worked for pizza gallery along time ago in Edinburgh and Norfolk
ReplyDeleteany one else out there
I also worked for them in Perth and Edinburgh
DeleteI worked for them in Bury St Edmunds..
ReplyDeleteI worked for Pizza Gallery on St John Street for a couple of years from about 1991, my first part time job! When were you there, message me or reply!
DeleteI made lifelong friends working in Perth Pizza Gallery in the early 90s. Looking back it was child exploitation but at the time I was happy for my £1.30 an hour to spend in Athena and Razzle Dazzle. And the garlic bread was the best (extra garlic butter). Good times!
ReplyDeleteI worked in peter street pizza gallery from 1981. Best job and people ever.
ReplyDeleteI love reading comments here from PG staff from the early days and remember some of you! It was a rollercoaster ride during the 80s! Does anybody remember The Brooklyn Diner in Panmure Street before it changed to a Pizza Gallery? Happy Days! Best wishes to all the great kids who worked for John and myself! Rod
DeleteBEST PIZZA FLAVOUR EVER IF ANYONE KNOWS HOW THEY MADE THE BASIC CHEESE PIZZA EG HOW SAUCE WAS MADE AND ANY OTHER SECRET PLEASE TELL. BEEN DYING TO RE-CREATE
DeleteI worked in the perth PG from about86. Hard work but i look back with fondness. Start as a dishwasher/helper in the back then moving on to being a chef. Got me thru uni and post uni unemployment. Coming off shift and just smelling pizza everywhere.
ReplyDeleteJust made a comment above, been dying to find anyone that worked there to see if they knew what the sauce was made up off and any other secret they used on just the basic cheese pizza (herbs or type of cheese) e-mail any details to msniven@blueyonder.co.uk
DeleteI could be wrong about these, please correct me!
DeleteThe sauce was canned whole tomatoes, run through a tomato strainer thing with a handle. Also some tomato puree. I use 1 big can of tomatoes to a small can of puree. A bunch of herbs- probably Oregano, Basil & maybe others, and salt and pepper.
Cheese was a pre-grated mozzarella/chedder mix.
I have a scaled down recipe for the dough somewhere too if you're interested!
cheers Alan, thanks for posting details any info on recipe would be great. thanks again
DeleteHere's the recipe based on what I wrote it in my Filofax (lol) in about 1993, I must have copied it from somewhere when I worked there a year or two before- I scaled down the quantities from the actual recipe we used! It's nothing special, just a basic dough.
Delete1lb white flour
9 fl oz warm water
1 packet dried yeast (we used fresh yeast at PG)
1 heaped tsp sugar
Pinch of salt
20 fl oz pizza sauce
1. mix dry ingredients
2. mix yeast & water
3. knead it (in a mixer if you have it)
4. Let it rise as a lump for a bit
5. Roll it into a sausage, and then cut it into fairly precisely weighed rounds which are 'pushed' down and part of the way into an oiled tin. Always push down and towards the edge, don't just stretch the dough as it'll spring back.
6. After letting it rise a bit more push it down again and all the way into the edge of the tin, and give it a final rise before it it's ready to use.
Once it was fully risen we'd stick them in the fridge for use later- the pizzas you'd get would vary a lot depending on how long they'd risen and been stored etc.! If we were busy they'd be under-risen and on a slow night they might be over-risen, yeasty, and dry.
Nowadays I use this recipe to make a thin crust version without the tin, just roll it with a rolling pin a couple of times.
By the way the garlic bread was pizza dough folded around a bunch of garlic butter (I think we made this by microwaving butter and adding garlic & herbs) and then baked in a pizza tin. If you re-used the same tin a few times you'd get a bunch of butter in the tin and could start some great oven fires ;)
Cheers Alan, Gonna give it a try on sunday. by the way you mentioned herbs in the topping sauce were they fresh herbs chopped or just dried herbs? any olive oil on ? thanks again .martin
DeleteI don't remember using a fresh herb in a Pizza Gallery but I could be wrong! I think small-chopped dried herbs (not powdered). I also don't remember using olive oil- we used some other vegetable oil on the pizza tins and the garlic bread was made with just butter.
DeleteThanks Alan i'll give it a try on Sunday cheers for all your help (i'll let you know how I got on )
DeleteMy wife and I visited PG when it first opened in Peter St. Best pizza, baked tattie and coleslaw you could get anywhere. Great atmosphere, staff and owner. Thanks John M. Ged n Val.
ReplyDelete