Continuing the pizza baking/baking in general tread here, I like to bake the pizza with a really thin bottom and a crunchy crust. for toppings I like it simple with cheese and ham and tomatoes as main ingredienses.
Yes, thin crust is great. I've made pizza where the center of the crust was almost transparent as I put it in the oven. I am not a big fan of pizzas with too much of the toppings on them. It overwhelms the pizza, which should be as much about savoring the crust as it is the toppings. The toppings should be more of a condiment than a main feature.
Another thing to note is that I ALWAYS eat the crust...all of it. I don't understand those who eat the inside of the pizza and leave those great crust end pieces sitting on their plate.
Svein, This is a great thread! I know we have had our differences over things in the past, but this pizza thread has me wishing we were all sitting around a table with pizza and some good beer and wine, having a great time!
You are right again about not using a microwave for reheating pizza. It ruins it, making the crust tough and soggy. Plus it makes it smell bad. I always reheat my leftover pizza in the oven.
It is really a great thread, isn't it? Problem is I'm getting hungry to read about pizza, beer and wine! But you're right, I think we all could have a real great time around the table with the above mentioned factors
Thin crust, baked to crispy. Pepperoni cooked on the pizza until crispy around the edges. I do this by turning on the broiler for the last little bit. YUMMY
Posts: 684 | Location: St. Charles, Minnesota | Registered: July 25, 2006
In my youth I loved pepperoni pizza, but as I grew older and learned that the crust was the thing, I found that the grease from the pepperoni got in the way of my pleasure. And so I went to non-greasy pizza toppings.
But pepperoni is still in my diet. One thing I grew up with is the "hot pepperoni sandwich". This is just sliced pepperoni, spaghetti sauce, and good hard rolls. The pepperoni and sauce is cooked a little while and then spooned onto the rolls and chomped down. Good stuff.
I make a whole grain pizza crust with semolina flour, whole wheat flour and white flour. I use a pizza stone on the gas grill. It imparts a unique flavor to the crust. Thin crust is definitely my preference.
Growing up, Pizza was made in mom & pop places and if I'm not mistaken, the crusts were 20" or better. There were four choices; Pepperoni, Italian sausage, cheese and "hamburger".
The thing about cooking pizza on the grill is that it actually harkens back to the origins of pizza. Smoke, coals, wood, etc. That makes a great pizza!
Did I say war, I meant warm. my bad, Yes Dave,the origins of pizza go way back to the neo-mega saurios era.Cave man fashoned the pies long before the invention of the wheel.remember pizza cave? or peperroni and terradactle!
Posts: 414 | Location: Montreal Canada | Registered: December 27, 2006
Bruschetta is a nice alternative to pizza, pronounced, [brusˈket.ta]. An abbreviated version can be made with bagel chips. Fresh tomatoes, fresh basil, extra virgin olive oil, minced garlic chopped together and seasoned with salt and pepper. Top your bagel chip with that and fresh mozzarella!
Yall are making me hungry! Here is another pizza baking tip. When you sauce and cheese the pizza, sprinkle the cheese beyond the sauce to the crust a little bit. It is called (butting) the crust. It keeps the cheese from (skating) or sliding to the middle when you cut it.
Italian Sausage and Green Peppers please.
Dwayne
Posts: 5560 | Location: South Carolina | Registered: August 22, 2005
Originally posted by Sandy: I've never made my own pizza, but remember the best pizza ever: the 15 cents per huge slice I used to get when growing up in the Bronx. Yum!
These days, we usually order mushrooms, onions, and olives or tomatoes instead of olives.
Sandy
I remember places like that. One slice was as big as a dinner plate. It was best served by a weary-looking man with a heavy accent who was yelling in Italian at his brother who worked the cash register.
