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Discussion in 'Shiny Things' started by a1fa, Jan 8, 2018.
Anyone able to recommend a good mail order dough?
Nobody's asked what oil to use..... I look for the best o/o I can find.
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Suggestions? I have been trying to buy bulk with how much we go through at home. Found a new company I had never had before. Lonely Olive Tree EVOO. I bought a 3L tin. So far pretty happy with flavor.
Perfecting the dough recipe has been my biggest obstacle (as well as getting it in some semblance of a circle.). I cook mine on the Green Egg. My go to recipe that I cant get enough of is a Andouille Sausage with onion confit. Unfortunately i dont have any pix, but i will include a link to the recipe I used as a start. I have added a few tweaks for my taste, but it is great as listed here:
I'm glad we got the dough rolling with this thread!
In high school I worked at a pizza joint and learned to toss dough. Friday was our busy night and I often worked the ovens while the main pizza guy made the pies. We could cook 12 at a time and there were hot spots so there was a lot of creative rotations to keep everything in check. I want to say we'd do about 3-400 pies on a busy night. There were many years that my hands became so accustomed to the heat that I could touch some really hot shit and not be bothered by it. Either way- we made great pizza and it's still the standard by which I judge- I'm a total pizza snob. "Greek pizza" is not pizza, for starters. I also find things like BBQ pizza to be a bit blasphemous, but I can't say I've never tried it on occasion. Tomato-based sauce, mozzarella, and simple toppings like pepperoni, sausage, onions, green peppers... And to be honest there's nothing better than a plain cheese pizza made well in my mind.
We have a stone at home that we use in the oven, and I've gotten decent at grilling pizza on the gas grill. One of these days I'd like to have a dedicated pizza oven.
Keep the info coming!
You sound like you are from Jersey... Well said, I identify and agree 100%...
In order to judge a pizza it needs to be "Plain" if you can't get plain right nothing else matters!
Same here. I liked it so much, I pulled a Victor Kiam. Eight years later, I was so over it! I still like to search out good craft pizza though.
For you youngsters who don't remember Victor Kiam, he liked Remington razors so much, he bought the company.
I live in New Hampshire now and a lot of places just give pizza a bad name. We are, however, lucky to have http://cantorespizza.com/ just a few towns over. These folks get it. It's actually Jim Cantore's (the weatherman) family that runs it.
Edit: Even worse were the travesties I found when I lived in Montana. Absolute garbage.
Judging by the title I though you guys were serious connoisseurs about pizza, but then the dreadful picture of "that round thing" with pineapple, will probably keep all the Italians away from this thread...
I know, I know, you guys just like to experiment with food, where Us Italians, put the same effort in cooking that we put into make cars and buildings...
Anyhow, this is a picture of what a real small pizza should look like:
Basically you have fresh dough, tomato paste (mixed with nothing, or just oregano if you must), fresh mozzarella (not that yellow McDonald cheese crap), Oregano, fresh Basil and Olive oil (extra virgin)...
There are however few variation of this basic pizza with probably the most popular as the 4 Season and il Calzone. Calzone is very popular in winter as it stay worm from the beginning to the end of the meal.
What ever you do, please don't put fruit on a pizza as we classified that as raping food... and if you have to make a meat lover, try to use real Salsiccia instead of that greasy salami that gives you heartburn after...
Finally the most important secret of any pizzeria is the actual dough, were you need to keep in consideration several factors like temperature and humidity and according to some of the best Italian Pizzerie in Napoli, even the Moon cycle.. (I know, hard to believe) But they do make the best dough, so they must be onto something there... Something to do with the yeast fermentation...
LOL.. you definitely don't want to see what Japanese put on pizza. I've eaten pizza in five countries as well as several states - you are right, of course, Italian pizza is the standard, but some other creations are really good as well.
Italians may have invented pizza, but Americans made it better.
Yep, in Detroit. No squares yet?
I do like them round, thin, and crispy too. I may give making my own dough a shot.
Boy I sure missed pizza when living in CA, great thread.
Been in Japan several times, but I tend to buy from which country I travel, their speciality or more commonly the cheap food (like pizza in Italy). Every country has some great food to offer... The trick is not to rape another country food but actually embrace the difference and learn from it... That's why I think the title is misleading because there is no art in converting quality into quantity...
Be careful, you don't want to fall off that high horse of yours.
That's right, I remember we talked about that before. Personally, I don't subscribe to your strict separation of food cultures or culture at all for that matter. Perhaps as an American who can trace his roots to damn near everywhere - I like it. Hell, I even enjoy that thing they call pizza in Chicago...
I'm happy that its working for you...
why thank you - that really means a lot to me.