Pizza Pizza
- Thread starter Kbergen28
- Start date
Italian combo slice and carnivore slice
Vodka pesto and mushroom truffle.
Usually don’t go for pesto but the crust looked too good to pass up. Pesto was well balanced so this was a great slice. Square was good, not great.
Taglio in Massapequa
Usually don’t go for pesto but the crust looked too good to pass up. Pesto was well balanced so this was a great slice. Square was good, not great.
Taglio in Massapequa
theLostWizard
🧙♂️
Tried roasted eggplant and came out pretty good!
And some cheese
Both of my kids and wife asked me to use the ooni again because they prefer a softer crust (I died a little inside). This was the same recipe used in the Gozney that had an NY chew / crunch with no flop.
And some cheese
Both of my kids and wife asked me to use the ooni again because they prefer a softer crust (I died a little inside). This was the same recipe used in the Gozney that had an NY chew / crunch with no flop.
theLostWizard Mildly random question. How do you stretch out your dough before putting on toppings and whatnot? By hand and then gently tossing it or using a rolling pin? Or some other way? After that do you just use a floured pizza peel to get into the oven?
theLostWizard
🧙♂️
This is old but gets the point across. No rolling pins involved, always stretched by hand. Also use semolina on your peel instead of flour as that has a higher burn temp.
Thanks for that! It's essentially what I do so at least I'm not making any mistakes. I think my pizza is like twice as large as that so it can be a little harder to handle but I'm doing it inside on a pizza stone and also too lazy to make like 4 pizzas. Semolina is a good hit. I used corn meal a long time ago but got annoyed about the flavor it added to to the bottom of the pizza and switched to flour. Nowadays, since I'm only doing it in a 500 degree oven, I just use parchment and pull the parchment out after 4 minutes so it doesn't burn.
theLostWizard
🧙♂️
500 makes sense for flour / parchment, no scorching!
Yeah that dough balls were around 250 grams, the ones are make now are around 350. Would go to 400-450 but that’s when I need an 18” peel (still have to check that it will fit the gozney, will not for the Koda 2).
Yeah absolutely it's easier than when dealing with 850-900+ and actual fire. I still feel like the parchment is a bit of a crutch and want to move away from it. I should try semolina. Also have no idea how much my dough balls weight, I've never checked. Probably a lot.
My first proper pizza joint pepperoni roll in years. 10/10 no notes.
TerrorBerk
PP specialist?
Pepperoni and pickle from Corner Slice in Maplewood. The pickle actually works. Crust is super light and crispy. Worth the wait.
coach
Dick Koozie
An illustrated walk thru my attempt to make shitty pizza good:
There's a local pizza joint a couple doors down from the taphouse I frequent. Last week, someone ordered a pizza from them, but it was the wrong store, so they brought in. A couple people took a slice but the bartender gave me the rest to take home since mrs. coach was out of town.
This is a local chain and it's pretty bad. The underside of the crust is basically baked cardboard, as you can see below. It seems to form an impermeable barrier that prevents the heat from actually cooking any of the crust between the outer layer and the toppings. It's just wet mush. Just terrible. They also don't put enough cheese on their pies, IMO.
I ate a lukewarm slice when I got home and barely choked it down. Then I decided I'd pull as much of the toppings as a could off five of the remaining slices and pile them onto two slices.
Then I tossed them into the oven at 500 for 10 minutes. This was the end result.
The crust was still bad, but the inner crust cooked almost fully. I probably should've gone a few more minutes and it might've been a little better. The combined toppings were definitely better, and they helped drown out the flavor of their barely-pizza-sauce sauce.
3/10, wouldn't eat again.
Also, if you actually pay for that large pepperoni, it's like 27 bucks. 0/10 will never pay that for this trash.
There's a local pizza joint a couple doors down from the taphouse I frequent. Last week, someone ordered a pizza from them, but it was the wrong store, so they brought in. A couple people took a slice but the bartender gave me the rest to take home since mrs. coach was out of town.
This is a local chain and it's pretty bad. The underside of the crust is basically baked cardboard, as you can see below. It seems to form an impermeable barrier that prevents the heat from actually cooking any of the crust between the outer layer and the toppings. It's just wet mush. Just terrible. They also don't put enough cheese on their pies, IMO.
I ate a lukewarm slice when I got home and barely choked it down. Then I decided I'd pull as much of the toppings as a could off five of the remaining slices and pile them onto two slices.
Then I tossed them into the oven at 500 for 10 minutes. This was the end result.
The crust was still bad, but the inner crust cooked almost fully. I probably should've gone a few more minutes and it might've been a little better. The combined toppings were definitely better, and they helped drown out the flavor of their barely-pizza-sauce sauce.
3/10, wouldn't eat again.
Also, if you actually pay for that large pepperoni, it's like 27 bucks. 0/10 will never pay that for this trash.
Attachments
An illustrated walk thru my attempt to make shitty pizza good:
There's a local pizza joint a couple doors down from the taphouse I frequent. Last week, someone ordered a pizza from them, but it was the wrong store, so they brought in. A couple people took a slice but the bartender gave me the rest to take home since mrs. coach was out of town.
This is a local chain and it's pretty bad. The underside of the crust is basically baked cardboard, as you can see below. It seems to form an impermeable barrier that prevents the heat from actually cooking any of the crust between the outer layer and the toppings. It's just wet mush. Just terrible. They also don't put enough cheese on their pies, IMO.
I ate a lukewarm slice when I got home and barely choked it down. Then I decided I'd pull as much of the toppings as a could off five of the remaining slices and pile them onto two slices.
Then I tossed them into the oven at 500 for 10 minutes. This was the end result.
The crust was still bad, but the inner crust cooked almost fully. I probably should've gone a few more minutes and it might've been a little better. The combined toppings were definitely better, and they helped drown out the flavor of their barely-pizza-sauce sauce.
3/10, wouldn't eat again.
Also, if you actually pay for that large pepperoni, it's like 27 bucks. 0/10 will never pay that for this trash.
I've literally never had pizza that I would go through this much effort to make decent.
But I've also never had pizza that was so bad that I couldn't just eat it as is. Even shitty stadium pizza.
But I'm also a lazy lazy bastard.
coach
Dick Koozie
I didn't have any other dinner options at home and I didn't feel like leaving again, so this was what I had to do. Mostly because
100% but maybe I’m weird or doing it wrong. I’d take three day old cold Little Caesar’s or Dominoes over any French bread pizza
I will rank that polish street pizza at Maplewood over either of those easily. But I may be weighting fancy mushrooms heavily here. But dang a good french bread pizza from a good bakery is great. And I have strong pizza opinions.
Great call. I didn’t consider zapiekanka a French bread pizza but it totally qualifies. I’ll modify my above statement to be “any French bread pizza I would make”