Yellow Box Gourmet Pizza and Subs: $8.25 for $20 Worth of Subs, Pizza, and Pasta for Pickup (59% Off)
Today’s Groupon Calgary Daily Deal of the Day: Yellow Box Gourmet Pizza and Subs: $8.25 for $20 Worth of Subs, Pizza, and Pasta for Pickup (59% Off)
Buy now from only $
Discount 59% Off
The Groupon Deal
- C$8.25 for C$20 worth of subs, pizza, and pasta for pickup
- Click here to see the menu.
This deal is a very hot seller. Groupon has already sold over 400+ vouchers at the time of this post.
This is a limited 1-day only sale that will expire tonight at midnight (Tuesday, February 16, 2015).
Click here to buy now or for more info about the deal. Quantities are limited so don’t miss out!
In a Nutshell
Whether you eat gluten free, love meat, or are vegan, you can find—or create—a pizza to fit your dietary needs
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 2 per person, may buy 1 additional as gift. Limit 1 per visit. One coupon per transaction per visit. Cannot be combined with any in store deals, specials or promos. Cannot be placed through on line ordering. Must call in. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Yellow Box Gourmet Pizza and Subs
6800 Memorial Drive SE
Calgary, AB T2A 6V3
Tossing Pizza Dough: It’s All in the Wrist—and the Gluten
Tossing pizza dough isn’t just for fun—it’s crucial to making the perfect pie. Check out Groupon’s guide to see how the cooks aren’t just playing with your food.
An experienced cook can make the art of tossing dough—launching it into the air, catching it with their fingertips, and lowering it in a smooth, thin, perfect circle onto the spatula—look effortless, but the spectacle can also take hours to prepare. The ideal tossable dough is pliable but strong, a quality that requires a solid foundation of gluten. A protein naturally found in most kinds of wheat, gluten lends elasticity and structure to dough, but it must be cultivated before it can be controlled; dough must be kneaded to make the gluten strands bind together, and some chefs insist that dough should be refrigerated for two or three days before the gluten has properly developed.
Once ready, though, the gluten helps the dough withstand the intense forces of the toss. The physics are surprisingly complex—the stuff of sliding friction and helical motion and airborne rotational speed—but at heart, it’s all about centrifugal force. As the dough spins, the outer edges tug on the inner circles, resulting in that smooth, thin, perfect circle free of air bubbles and other irregularities.
In a pizzeria, a good pizza thrower must be able to toss quickly and consistently for hours on end, but the best throwers also put on a really good show. Every year, pizzaioli from around the globe gather in Italy for the World Pizza Championship to compete in pizza-tossing events such as individual freestyle and team stunts. In a sign of just how important recipes are to results, competitors are allowed to bring their own dough, so long as it meets size regulations and hasn’t been unfairly stuffed with cork.
Click here to buy now or for more information about the deal. Don’t miss out!