It was the second time in my entire life that i made pizza, but...it.was.good.
My roommates and I have been consistently making pizza. Having a pizza stone is so helpful! For how cheap they are, they are completely worth it.
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How do you take your PIZZA?
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My roommates and I have been consistently making pizza. Having a pizza stone is so helpful! For how cheap they are, they are completely worth it.
A pre-heated stone is excellent for consistent heat output, no matter the source under it. 550ºF to 600ºF, just like a pizzeria.
A pre-heated stone is excellent for consistent heat output, no matter the source under it. 550ºF to 600ºF, just like a pizzeria.
the quality of the crust is just so much higher.
Do it yourself dough?
It's just so easy to make dough yourself.... flour, water, yeast, salt, sugar. That's it. At least in the main recipe I use.
i can bake quite different things, but man i've had no luck with pizza crust, its either too thin, or ends up undercooked.
so i buy the frozen precooked crusts and sauté the toppings, onion, bell peppers and bacon, and they turn up quite good.
but i'm not too picky, i like the pan pizza from pizza hut, and the normal crust from dominos.
but when i want good to great pizza i go to vesuvio http://www.pizzavesuvio.com.gt/ big wood ovens, artichoke hearts with bacon and basil... men i want some pizza now XD
This week we took to kids to Studio Movie Grill to see the new muppet movie and I had their Sun Dried Tomato & Chicken pizza. It was really good. As described on the menu it's thin crust, sun dried tomatoes, sauteed red onions, grilled chicken, arugula, balsamic glaze, and feta cheese. I was very impressed.
I have no idea what's on that...but WOW that looks good.
My favorite topping is Pepperoni....and when I go home there's an awesome pizza place in Queens that has the best Sicilian I've ever eaten...and believe me, I've done the Research.
Shout out to Rosa's.
Firestar is right, the half in front is tomato, mozzarella and basil. The back half, no idea. I love a huge variety of toppings but I am all about the wood fired pizzas. It works out well for my not having to make them myself too.
...I am all about the wood fired pizzas. It works out well for my not having to make them myself too.
Julianne is trying to get me to build a pizza oven behind my garage.
Gonna resurrect this thread from the dead and ask how you take your pizza again...
I rarely have take out pizza any more... occasionally we have Pizza Hut thin crust veggie
But more often than not, we have pizza at home
We use Newman's Own white cheese pizza as a "base" and add additional onions, peppers, mushrooms, etc.
And top it off with a Blue Moon
I rarely have take out pizza any more... occasionally we have Pizza Hut thin crust veggie
But more often than not, we have pizza at home
We use Newman's Own white cheese pizza as a "base" and add additional onions, peppers, mushrooms, etc.
And top it off with a Blue Moon
Our MM here also has a spectacular beer list (50+). Funny enough, I think we're going to end our 30 day burn this Saturday at MM
(we've had zero sugar/carbs, alcohol, dairy during this - pizza and beer pretty much covers all those
)Dominos (They are only really good for Chicken kickers (i like the hot'n' spicy stuff ), Pizza hut ... mostly Pepperoni pizza's.. I haven't tried other pizzas, and don't really want to
I stick to what i enjoy.
But they all ripped me off several times, to the point now i just pay by CC...
), Pizza hut ... mostly Pepperoni pizza's.. I haven't tried other pizzas, and don't really want toI stick to what i enjoy.
But they all ripped me off several times, to the point now i just pay by CC...
Usually 00 flour, San Marzano tomatoes, buffalo mozzarella, fresh basil. Sometimes 00 flour, basil (or arugula) pesto, toasted pine nuts, roasted mushrooms, and Grana Padano.
Dominos (They are only really good for Chicken kickers (i like the hot'n' spicy stuff
If I have the time and the inclination to drive a little ways to a local restaurant that specializes in pizza which has been certified by the Assoziatione Verace Pizza Napoletana of the Americas (VPN) I can count on having an absolutely delicious and simple Margherita pizza prepared in the approved and traditional Neapolitan style.....made with D.O.P. San Marzano tomatoes, buffaleta mozzarella and a few leaves of fresh basil, all on a wonderfully flavorful and slightly-charred crust. When the restaurant first opened they didn't cut their pizzas (in the Italian tradition) but too many customers apparently were confused, didn't know what to do with this uncut pizza, and so now they do slice it but only into four pieces. So simple.....so delicious!!
Otherwise, if I'm in a hurry and want something fast and delivered, I'll go with the local Papa John's, topped with anchovies, mushroom, roma tomatoes and black olives. This past summer I was down in Raleigh, NC for a while and had an absolutely delightful pizza there with anchovies, tomatoes, spinach, mushrooms, kalamata olives and feta cheese....haven't been able to find anything quite like that here at home yet, though.
ETA: Ooh, I'm so excited! I just googled Mellow Mushroom and found that there are a couple in the DC/MD/VA area.....and that they list the ingredients which I love, the ones I so enjoyed in NC, so am going to be heading to a Mellow Mushroom the next time I get the urge for Pizza!
Otherwise, if I'm in a hurry and want something fast and delivered, I'll go with the local Papa John's, topped with anchovies, mushroom, roma tomatoes and black olives. This past summer I was down in Raleigh, NC for a while and had an absolutely delightful pizza there with anchovies, tomatoes, spinach, mushrooms, kalamata olives and feta cheese....haven't been able to find anything quite like that here at home yet, though.
ETA: Ooh, I'm so excited! I just googled Mellow Mushroom and found that there are a couple in the DC/MD/VA area.....and that they list the ingredients which I love, the ones I so enjoyed in NC, so am going to be heading to a Mellow Mushroom the next time I get the urge for Pizza!
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