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Old 09-26-2009, 09:19 PM   #41
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tried again with much improved results.

used half the dough, actually made a very nice thin crust
used cornmeal instead of flour, much easier to use
used 20% montery jack cheese, MUCH better flavor, could even use more
had the oven at about 550 degrees for about 10 minutes

turned out much much better, actually good.
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Old 09-26-2009, 10:21 PM   #42
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Cornmeal eh? I prefer flour, but I guess as long as it was good, its OK to mess around with ingredients.
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Old 09-26-2009, 11:12 PM   #43
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i used the cornmeal to keep the pie from sticking to my cutting board and my baking stone, it's much larger granuals make it easier to slide around
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Old 09-29-2009, 01:56 AM   #44
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NICE! Nice work.
Cornmeal is temporary. It makes life easier but you eventually won't need it. Once you dial in your technique, the corn will be gone. Throw your dough for awesome thin uniformity in the field and a fat chewy/crispy barrel at the rim. Thin pies is where it's at. Cheese browning is much flavor. This pizza **** is from tonight (basil in season = pesto)

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Old 09-29-2009, 02:27 AM   #45
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Thanks guys, I'm now starving. There's not a goddamn thing to eat. Taco bell is closed. ****.
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Old 09-29-2009, 02:36 AM   #46
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So any good Calzone or Stromboli recommendations?

Chris
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Old 10-27-2009, 08:05 AM   #47
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Quote:
Originally Posted by Oscar View Post
make sure you use proper mozzarella made from buffalo milk, not the cow's milk knock-off crap
I've had pizza in Italy a few times and it has sucked every time. They like their olive oil too much.

American Italians make much better pizza than Italian Italians. Maybe it's our hormone raised, testosterone laden cows used for the mozzarella..
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Old 10-27-2009, 10:50 AM   #48
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my wife made me buffalo chicken pizza, sounds gross but it was awesome.

pizza dough/crust was from pillsbury.
buffalo chicken, ranch and cheese.
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Old 10-27-2009, 11:10 AM   #49
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Quote:
Originally Posted by tyson87 View Post
my wife made me buffalo chicken pizza, sounds gross but it was awesome.

pizza dough/crust was from pillsbury.
buffalo chicken, ranch and cheese.
Sounds good to me. Maybe replace the ranch with blue cheese. I've been wanting to make a pizza and something with chicken lately, so maybe I will break out the pressure cooker today and cook a whole chicken and shred it for a pizza. I see a trip for ingredients in my near future.
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Old 10-27-2009, 11:12 AM   #50
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Quote:
Originally Posted by fmowry View Post
I've had pizza in Italy a few times and it has sucked every time. They like their olive oil too much.

American Italians make much better pizza than Italian Italians. Maybe it's our hormone raised, testosterone laden cows used for the mozzarella..
maybe because you're used to 'american' pizza and the original proper stuff seems odd to you

There is this one pizza place in Naples, Italy which makes the best pizza ever. Hands down. Everything else tastes like **** in comparison to theirs

I know a saying: Italians invented the pizza. What have the americans done in return? They made a box to transport it
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Old 10-27-2009, 11:25 AM   #51
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Yeah, but we invented the Italians... we are America. AMERICA **** YEAH!

Never been to Italy to have real Italian pizza, but when in NYC I visited all of the famous pizza places I could think of, and some that locals pointed me towards. Those Italian American families can make some good pizza. I'd be willing to go back just for the foods. Stayed about a block from Smith and Wollensky and got to eat one of the best steaks I've ever had. Got to eat all of that good pizza, lots of other famous foods that everyone who enjoys food much try when in NYC.
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Old 10-27-2009, 12:07 PM   #52
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then again, we discovered (and named) America. **** yeah
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Old 10-30-2009, 03:15 AM   #53
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my dad makes his own pies i'm trying to pick up the technique he uses prego for the sauce and the the cheese blend is a little swiss cheddar and lots of mozz. as creamy as you can find pollyo os something like it as for the dough he has his own personal recipie and it is real easy as long as you have a kitchen aid mixer his secret with the dough is a little flour on the countertop then work your dough on it then lightly cornmeal the pan and pre bake the crust a little slightly brown it then build also if you make you own dough the yeast will rise and dough gets really fluffy do your best to keep the air in the dough once you lose the fluffy ness it gets hard to shape correctly start in the middle and press your way out if its refrigerated you'll have to shape the best you can and the toss that gets fun if you guys want i can get the dough recipie
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Old 12-03-2009, 08:42 PM   #54
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ok so today i tried something new and may not go back to trying to make traditional pies. i always have a hell of a time getting the dough thin enough so i said **** it. Instead of one large pie i made multipe "french bread" pizzas. came out awesome. unfortunately forgot to take pics but here's how it went. made the dough into a ball, pull handfuls out and spread them onto a a cookie sheet covered in foil into the the "french bread pizza" shape. put down my seasoning of choice which were garlic, salt, pepper, and a little chili powder. laid down a medium bed of sauce, covered in mozz, then more sauce on top....best pizza-like thing i've done yet and you don't have to worry about cutting it
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