The Wicked Wedge: $14 for One Large Pizza with Breadsticks or $12 for $20 Worth of Pizzeria Food and Drinks ($29.25 value)

The Wicked Wedge

Today’s Groupon Calgary Daily Deal of the Day: The Wicked Wedge: $14 for One Large Pizza with Breadsticks or $12 for $20 Worth of Pizzeria Food and Drinks ($29.25 value)

Buy now from only $
14
Value $29.25
Save $15.25

With today’s Groupon delicious deal to The Wicked Wedge, for only $14, you can get One Large Pizza with Breadsticks or $12 for $20 Worth of Pizzeria Food and Drinks! You may buy 1 voucher for yourself and 1 as gifts & the Promotional value expires 180 days after purchase.

Choose Between Two Options:

  • C$14 for one large pizza with breadsticks (C$29.25 value)
  • C$12 for C$20 worth of pizzeria food and drinks

This deal is a very hot seller. Groupon has already sold over 500+ vouchers at the time of this post.

This is a limited time offer while quantities last so don’t miss out!

Click here to buy now or for more info about the deal. Quantities are limited so don’t miss out!

In a Nutshell
Healthful whole-wheat crusts topped with roasted chicken, fresh vegetables, pesto, and mango salsa

The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. May be repurchased every 90 days. Valid for dine-in only. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Not valid with any other promotions or specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Wicked Wedge
http://www.thewickedwedge.com/
6455 Macleod Trail Southwest
Calgary, AB T2H 0K9
+14032528558

Mozzarella: Staple of the Slice
Pizzas offer many flavor combinations, but most start with the blank canvas of a blanket of mozzarella. Learn how pizza got stuck with its favorite cheese with Groupon’s exploration of mozzarella.

Although proto-pizzas can be detected in culinary history as early the sixth century, the mozzarella-covered version we know today wasn’t born until 1889. That’s when King Umberto I and Queen Margherita of Italy commissioned Neapolitan chef Raffaele Esposito to prepare an assortment of his native city’s pizza—elemental dishes that showcased tomatoes, olive oil, and herbs. Wanting to bake a suitably patriotic pie, Esposito took inspiration from the Italian flag and created an arrangement of red tomatoes, green basil, and white buffalo mozzarella. The queen so adored the mozzarella-centric incarnation that Esposito named it Pizza Margherita in her honor and begin marketing it as the standard. But, although mozzarella got its start in the pizza business for political reasons, dough twirlers around the world continue to use it for three reasons.

Taste: Mozzarella has a rich, salty flavor that harmonizes with the pie’s sauce and other toppings but lacks the pungency of sharp or “stinky” cheeses. Ideally, it’ll never overpower even the mildest pepperoni or vegetable.

Low Moisture Level: The vast majority of US pizzas rely on a low-moisture version of mozzarella, which means it exudes less water as it heats up. This allows the cheese to become gooey without dampening the crust’s crunch. Low-moisture cheeses also have a longer shelf life, allowing pizzerias to buy in bulk.

Meltability: Cheese makers (or their machines) knead and spin mozzarella until it’s springy and pliable—a texture familiar to anyone who’s enjoyed a stick of string cheese. This signature stringiness allows the cheese to stretch and fuse to the other ingredients as it melts. In contrast, oilier cheeses, such as cheddar or american, become a sticky, liquid-like substance under intense heat, making for a messier slice.

Click here to buy now or for more information about the deal. Don’t miss out!