Pizza Quiz!

[stevej37]

^^^ Masraum
I believe you...they must be good for that many people to make and eat them.
But they could be even better yet if they topped them with some good pepperoni or sausage.

They (NY'rs) probably laugh at a loaded deep dish pizza.



Those do look good Tim.

[VINMAN]

Originally Posted by KC911

Sooooo... who else (besides Vinny ) folds their slices before eating them?

Well.... I dont fold Sicilian slices..

.

[TimT]

There was a Pizzeria UNO a few miles from my place for a few years.. Eventually the location was closed..

[WPOZZZ]

Originally Posted by masraum

I'd frequently heard folks talk about getting a "cheese" pizza. I always thought that a cheese pizza was the foundation upon which a finished pizza was built.

Then I had some NY style cheese pizza, and it really is good enough on its own. It doesn't need anything else. But it's got to be the right cheeses or yeah, it's just a foundation for the rest of the pizza.

But Margherita pizza should have good sauce, good/fresh mozzarella, and fresh basil. I think the basil is the key. It really does stand on its own.

Papa John's has a 6 cheese Tuscan pizza. I love it! However, looking at either the Sam's Club or Costco board, the cheese pizza has more calories than a pepperoni.

[stevej37]

^^^ Papa John's is good. Beside their pizza's they offer Papa Bowls for those who don't want the pizza crust. I had the chicken Alfredo one last summer and it was very good.

https://www.papajohns.com/order/menu/Papa-bowls

[Otter74]

I was in London for a weekend about a month ago and saw this in Soho. This is not something that needed to be exported from Chicago.



As for Chicago pizza, we ate at Robert’s, on the Ogden slip, before a show next door at Winter’s, and that is definitely one of the best crusts I’ve ever had. Their sign outside brags about it, and it’s justified.

[john70t]

Originally Posted by john70t

TimT has that system down. Yum!

Onion rings were from Gordon Food Services (bulk cheap foods like Costco and sorta a restaurant supply. Mostly good but not exceptionally high quality).
Deep fried in peanut oil. They were in the bottom of the freezer. Can't remember when they were bought.

The secret to safe deep frying: Stick them on a sheet in a hot oven 5 minutes to drive off surface ice crystals=no splatter fountains.

(I deleted pic of substandard pizza attempt)

..

[john70t]

Motor City Pizza Co makes a good deep dish but my second try was better

In a mixer with single blade:
-2 C water at 110deg or very warm, 1-2T honey, 2T olive oil, packet of yeast or less, mix, let proof a few minutes until bubbles.
-Add 1t salt, pepper, spices if you want, 5C King Arthur all purpose flour gradually in steps. Hand mix in first to prevent a cloud. Beat a minute or so. It should pull off the sides but stick together.
-Flour a board and the ball, cut into 4 baseballs, wrap in plastic, into the fridge at least an hour. Then freezer.
-Done.

-Let thaw a couple hours, form on board with more flour, push into an olive-oiled pan, let sit in warm oven 10-30 minutes to rise. Precook a few minutes when hot also.
-Top with Marinara drops, cheese, red onion, bacon, mushroom, spinach, tomato, whatever.
-Cook 20-30 min at 400 or more.
-The pizza turned out with a nice thick crust. Not bad. Maybe could have used more oil.

FWIW: This recipe will get you into the ballpark...

This dough rose quickly, even in the fridge, and I had to put in the freezer same day.
It didn't have the heavy weight and long stretchy gluten that I remember back from my pizza shop days. Way too airy.
Maybe use half cheap regular all purpose flour and beat longer with less yeast instead.

IDK. It's a bit of an art form..
You want the dough to slightly stick to the sides of the mixing bowl at first. Then add a little more flour. A little at a time using a big spoon to the board while kneading.
Don't worry. It will absorb after sitting at least an hour cold.
If you just add a little more at a time, the clean-up will be easy.
It should release and form balls when rolled off the fingers.
But it should cling and stretch in long strings. Once those gluten has been activated enough. The mixer and working it on the board will do that. There is a balance.
All flour will not respond the same way.

[Tobra]

Originally Posted by Brian 162

You mean like this?
Lou Malnati's in Scottsdale. So good
You aint folding this.

Zelda's in Sacramento makes pies like this. I may need to go for take out tomorrow

[Brian 162]

^^^^^^^
You're lucky, I have to drive an hour to get one.

[stevej37]

Ok....Who can give the 'proper name' for this item the quickest?
No fair searching.

[stevej37]

No true Pizza aficionado's here?

[stevej37]

The prize is any pizza on this page.

[Brian 162]

I had to look it up so I'm out.

[stevej37]

Originally Posted by Brian 162

I had to look it up so I'm out.

Thanks! The prize expires at 11pm

[Bill Douglas]

It's only 4:25pm here so i've got plenty of time - thanks.

[stevej37]

Answer: Pizza table or pizza stool.
Some call it pizza saver. (keeps the box cover from sticking to the pizza.)

[rwest]

I call them Barbie tables.

[stevej37]

^^^ good one.