Thick or Thin?

[KGT1200]

When I first moved to the land of the cold and frigid, a friend took us to a local eatery called BD Pizza for a different repast than I was used to. Bubba Z would most likely call it NY pizza, a thin crust, lots of sauce, and a thin layer of gooey cheeze. I hated it...at first

In the west, we do our pizza with tons o cheap cheeze, tons on meat, pile it high, make it obsene with the toppings.

My first impression of this "pizza on a diet" quickly gave away to an extreme pleasue. Somthing about the portions of sauce, the quality of the cheeze, I don't know, but now five years later, I CANT STAND the gross overweight-cheap cheeze-too much of everything pizza I left in Colorado. I have changed, and now I'm hooked!

I am eating the last slice for breakfast this morning...yummm

So the question here is what camp do you belong? Thick or thin and why?

{burp}

[tessler]

Why is it always presumed that Bubba Z. is the default authority on all things New York? :bluduh

Wea still loinin' him ova heah..!

:hide

Oh yeah. There's only one great style of Pizza and it ain't made in a pot with 6 lbs of goop!

[warredon]

I like both, as long as the thin isn't too thin and the thick isn't too thick!

Speaking of different! Years ago back in the 60's I had a pizza in one of the old neighborhood eateries in Naples Italy. The brick oven that it came out of looked way old back then. It was excellent, but different.

[snoone]

Why is it always presumed that Bubba Z. is the default authority on all things New York? :bluduh

Wea still loinin' him ova heah..!

:hide

Oh yeah. There's only one great style of Pizza and it ain't made in a pot with 6 lbs of goop!


Best Pizza, thin or thick.. That's not a hard question .. Whatever it is I can guarantee though it's not located any farther west than let's say 8th ave and 31st street.

[PAULBACH]

Let me try one of each and get back to you.

In Naples, Italy the pizza is very thin and takes less than a minute to cook in a wood oven. Pizza can only be ordered in the evening since it takes most of the day to heat the brick over up to operating temperature.

[jdmetzger]

I'm flexible with my pizza types. I had some of that "NY Style" pizza in December (in Brooklyn - does that count? The place has been in business since the 30's; I think - near Court and Wyckoff St.) which was quite good. I've had "Chicago-style" IN Chicago. That was OK; though I could only handle two pieces. So thick, thin, whatever. There was a place locally (sadly closed) which made an EXCELLENT wood-fired pizza. Chicken, pesto, cheese, bell peppers - and they brewed their own beer, too. I miss that place!

Still, we have "Original Gino's" here in Toledo, and they made more of a thin crust style. Really excellent, as well. I'd eat it more but the closest one to me is borderline in the ghetto... fortunately the Toledo SWAT unit really likes their pizza and is in there eating, often. Safest place in town, then. :laugh

[bricciphoto]

Thin! Neopolitan style. I make my own, the way my dad taught me to make it. :eat

[rocketman]

according to Jethro Tull if a thin man and thick man were to roll down a hill,
the thick man would win....:laugh

Still, I like mine thin with a certain thickness thrown in for good measure.

RM

[BubbaZanetti]

Why is it always presumed that Bubba Z. is the default authority on all things New York? :bluduh


cause you're a n00b:laugh :bolt

i like my pizza thin, crispy and pretty sparsely topped

but i don't mind occasionally indulging in a more heavily laden slice of pie:thumb

[tessler]

Thin! Neopolitan style. I make my own, the way my dad taught me to make it. :eatMy man, Ben! :thumb Nothing like having a tradition, handed down.

Still, we have "Original Gino's" here in Toledo, and they made more of a thin crust style. Really excellent, as well. I'd eat it more but the closest one to me is borderline in the ghetto... fortunately the Toledo SWAT unit really likes their pizza and is in there eating, often. Safest place in town, then. :laughOhio Pizza :) Interesting anecdote about my first time eating Pizza outside of New York: In '79 my buddy and I hitchhiked across country (to L.A. — it was possible to "safely" do this back then). First day we made it to Columbus, Ohio, where before campin' down for the evening, walked to a strip mall pizza shop and ordered a pie. Said pie came out of the oven looking hot and tasty. But our visions of eating three "nice slices" apiece were quickly dashed as the guy put the wheel to the pie and promptly divided into 16 little slivers... It was sufficiently fulfilling, but there was no way a guy from Brooklyn could properly fold and eat a slice that measured 2.5" at the crust!

according to Jethro Tull if a thin man and thick man were to roll down a hill,
the thick man would win....:laugh

Still, I like mine thin with a certain thickness thrown in for good measure.Rocketman, you should be running for president :laugh

cause you're a n00b:laugh :bolt Oooh, I'm smashed! Isn't that like the n00b calling the kettle Williamsburg? :D

[adamceckhardt]

I worked in a pizza joint for years while in high school and college breaks in New Jersey. I learned to toss a pie, and to this day thats the best pizza I've ever had. Secret dough recipe- I know it by heart for a hundred pound batch- but can't seem to get it right for a family portion.

Montanans don't know how to make pizza. And now the new trend is to use a whole wheat based dough. You might as well not call it a pizza.

[Hodag]

really thin crust or really thick chicago style

none of that inbetween stuff

[Mika]

There are really only two kinds of pizza and it has little or nothing to do with the crust. There is good pizza and bad pizza. That is it. The FUN and the risk is in the hunt for good pizza.

:lurk

[Newstar]

Most would assume that pizza cheese is strictly mozzerella but I've come to prefer the Greek pizza which blends mozz and white cheddar.

I love a crispy thin crust pizza. However last spring on a trip to the Windy City, I discovered Chicago style. OMG!!! Talk about dying and going to heaven.

Now, when I need a fix, I pop in to my Greek-owned pizza parlor for a fresh dough ball and make my own at home.

[Hodag]

There are really only two kinds of pizza and it has little or nothing to do with the crust. There is good pizza and bad pizza. That is it. The FUN and the risk is in the hunt for good pizza.

:lurk

try broadway pizza over in woodbury

[snoone]

My man, Ben! :thumb Nothing like having a tradition, handed down.

Ohio Pizza :) Interesting anecdote about my first time eating Pizza outside of New York: In '79 my buddy and I hitchhiked across country (to L.A. — it was possible to "safely" do this back then). First day we made it to Columbus, Ohio, where before campin' down for the evening, walked to a strip mall pizza shop and ordered a pie. Said pie came out of the oven looking hot and tasty. But our visions of eating three "nice slices" apiece were quickly dashed as the guy put the wheel to the pie and promptly divided into 16 little slivers... It was sufficiently fulfilling, but there was no way a guy from Brooklyn could properly fold and eat a slice that measured 2.5" at the crust!

Rocketman, you should be running for president :laugh

Oooh, I'm smashed! Isn't that like the n00b calling the kettle Williamsburg? :D

I really wish I had the ability to fed ex some slices from supremo to some of these lost souls that can't imagine what pizza is! Come to the Big Gig next year and maybe O'farrells turns into Supremo.. I like that idea

[rdalland]

Thin crust, fresh toppings...

http://www.patsyspizzeriany.com/images/food.jpg

...baked in a wood or coal fired brick oven is my preference.

http://www.patsyspizzeriany.com/images/ovens.jpg

[rkasal]

When I first moved to the land of the cold and frigid, a friend took us to a local eatery called BD Pizza for a different repast than I was used to. Bubba Z would most likely call it NY pizza, a thin crust, lots of sauce, and a thin layer of gooey cheeze. I hated it...at first

In the west, we do our pizza with tons o cheap cheeze, tons on meat, pile it high, make it obsene with the toppings.

My first impression of this "pizza on a diet" quickly gave away to an extreme pleasue. Somthing about the portions of sauce, the quality of the cheeze, I don't know, but now five years later, I CANT STAND the gross overweight-cheap cheeze-too much of everything pizza I left in Colorado. I have changed, and now I'm hooked!

I am eating the last slice for breakfast this morning...yummm

So the question here is what camp do you belong? Thick or thin and why?

{burp}

Quality ingredients are important with cheese being the most important. So, I like both. Either a margherita pizza or Canadian Bacon, pineapple, and mushrooms. Yumm!
:eat

[Mika]

try broadway pizza over in woodbury

Have, last time it was good as I remember.

The best pizza I have had was from Campus Pizza (U of Mn – Oak ‘n Wash area), take out thin crust onion black olive, with beer during a Monday night football game when Dandy Don, Howard K and were still part of that crew. The friends I shared it with still remember it. It was a religious experience that sent us all on a pizza grail quest for the rest of our lives.

Where is the eating pizza smilie?

[cobermark1]

I would have thought someone would have mentioned this by now, but I believe st. Louis style pizza is the best. Thin crispy crust, preferably with provel cheese, and cut into squares not slices. My favorite combination of toppings would be sausage, fresh mushroom (no canned stuff), and shrimp.

[Fritzc]

It doesn't matter to me. I use a knife and fork so it has to be easy to cut and pick up. :laugh
Where I come from it is the epitome of rudeness and low class to eat a pizza with a knife and fork!!! :bolt

[jdmetzger]

Where I come from it is the epitome of rudeness and low class to eat a pizza with a knife and fork!!! :bolt

But you live in Michigan; the home of rudeness and low class! And I don't just say that because I had to drive through Detroit a few days ago! :stick :bolt

Now I know why I never see forks at Little Caesars (A Michigan original). :D


please note I'm kidding, have friends in Michigan, and mean no actual malice to the people of Michigan

[tessler]

Quality ingredients are important with cheese being the most important. So, I like both. Either a margherita pizza or Canadian Bacon, pineapple, and mushrooms. Yumm!
:eatPineapple!?

Infidel!

;)

Pineapple goes into a Piña Colada!

[bobs98]

Gotta be thin, but not flimsy. Just the right amount of sauce, spread evenly over the entire surface so it doesn't get soggy. Quality mix of mozzarella and soft provolone, none of that "orange" cheese that the uninformed like to use. Throw on your favorite toppings and bake it lightly crisp. Oh, yeah, none of that stuffed crust edging that takes away 25% of the surface area either.

Crack open a cold one and enjoy it while it's hot enough to burn the roof of your mouth.

Remember scarfin' it down when you were younger and then having the little bit of singed flesh hanging down for the next two days?

Memories....

[bricciphoto]

the guy put the wheel to the pie and promptly divided into 16 little slivers... Blasphemy! :scratch

Rocketman, you should be running for president :laugh

Still, I like mine thin with a certain thickness thrown in for good measure. RM

Sounds political doesn't it? “I actually did vote for thin crust before I voted against it.” (just kidding RM) ;)

Come to the Big Gig next year and maybe O'farrells turns into Supremo.. I like that idea

Snoone for President. Sounds like a plan! :thumb

[Fritzc]

But you live in Michigan; the home of rudeness and low class! And I don't just say that because I had to drive through Detroit a few days ago! :stick :bolt
Now I know why I never see forks at Little Caesars (A Michigan original). :D
please note I'm kidding, have friends in Michigan, and mean no actual malice to the people of Michigan
Are you trying to revive the Toledo War? You won that one and we are stuck with the Upper Peninsula as a consolation prize. Not sure who lost!!!
John Steinbeck in "Travels With Charlie" or Least Heat Moon in "Blue Highways" would agree with you on Michigan. Neither one had much good to say about Michigan. I'm still thrilled to go South into Alabama and have people look you in the eye on the street and say "How ya doin!". In Michigan you only get a snarl. Unless you are in Yuppietown Saline. Lots of Liberals there that will smile at you.
Lots of neat people and places in Detroit but I'd hate to have people judge the entire state by a cursory glance at Detroit.
Best Pizza in the world is at Fricano's Tavern or Clover Bar in Grand Haven, Michigan.
Just ask anyone who lives in West Michigan.:beer

[rik]

Brick oven, thin crust, just enough sauce and cheese to cover, anchovy and onion. A bowl of green olives on the side and a bottle of homemade wine, white or red.

[tessler]

You know what?

The best pizza in the world is the pizza you love... and the pizzas that you'll discover you'll come to love.

Good thread, Red. It's nice to see the Campfire get back to it's roots — food, more food and talking about food! — these days.

:eat :beer

[snoone]

Gotta be thin, but not flimsy. Just the right amount of sauce, spread evenly over the entire surface so it doesn't get soggy. Quality mix of mozzarella and soft provolone, none of that "orange" cheese that the uninformed like to use. Throw on your favorite toppings and bake it lightly crisp. Oh, yeah, none of that stuffed crust edging that takes away 25% of the surface area either.

Crack open a cold one and enjoy it while it's hot enough to burn the roof of your mouth.

Remember scarfin' it down when you were younger and then having the little bit of singed flesh hanging down for the next two days?

Memories....

Good description.. You come from the correct pizza perspective. This thread has forced Tessler and I to visit Suprema tomorrow 31st and 8th. Anybody else

[Newstar]

So...how many of us are ordering a pizza for dinner tonight?

[jdmetzger]

Are you trying to revive the Toledo War? You won that one and we are stuck with the Upper Peninsula as a consolation prize. Not sure who lost!!!
John Steinbeck in "Travels With Charlie" or Least Heat Moon in "Blue Highways" would agree with you on Michigan. Neither one had much good to say about Michigan. I'm still thrilled to go South into Alabama and have people look you in the eye on the street and say "How ya doin!". In Michigan you only get a snarl. Unless you are in Yuppietown Saline. Lots of Liberals there that will smile at you.
Lots of neat people and places in Detroit but I'd hate to have people judge the entire state by a cursory glance at Detroit.
Best Pizza in the world is at Fricano's Tavern or Clover Bar in Grand Haven, Michigan.
Just ask anyone who lives in West Michigan.:beer

Yeah; that war worked out really well for everyone; you got the UP, we thrived for years on out shipping/shipbuilding. Not so much anymore, but we still get a lot of freighters running down to the grain elevators. I am happy about not paying big bucks for your "no-fault" insurance. All my riding friends pay twice what I do. That, and I must say our roads are in better condition. :)

I didn't realize Saline was "Yuppietown". I went there back in December for a bonfire (mostly riders). That was a good time as a rather attractive girl who rides a GS recognized me for my ON article. As for the rest of Michigan, I've traveled around there enough to realize it's not all like Detroit, thankfully. I found driving through NYC was less stressful than running up I-75 between the Rouge and Auburn Hills.

Back on topic to pizza; our area seems to offer a lot of mass produced stuff. Little Caesars from Garden City, Marcos (now in many states) from Toledo. I've had some good stuff around here. There is a bar out in Fremont Ohio (the name sadly escapes me) that makes some great pizza. There is a restaurant in Ypsilanti, MI (Depot Town area - Aubrees) that makes good Calzones (close to pizza). There is also Pisanellos Pizza in Bowling Green OH, which was great after a night of beer - even my dad ate there when he was in college.

I guess what I'm says is it's almost ALL good. I'm going to keep working on finding the perfect pizza; I'll make the sacrifice and continue to taste test until I die, if I must. :D

[Hodag]

So...how many of us are ordering a pizza for dinner tonight?

i suggested that to my wife, for dinner since its her night to cook, but she already planned on making "Culvers"

[Oldhway]

So...how many of us are ordering a pizza for dinner tonight?


Just did, Engine 6 Pizza co. in Norwich CT., Not the worlds best but damn good and after reading this thread I am ravenous.

Worlds best, Ask any Yaley about the pizza on Wooster street in New Haven. Salie's comes to mind....

Man, when is that pizza gonna get here..........

[snoone]

On my way to DeMarco's in West Milford, NJ. It's a far cry from Supremo's but what do you expect , it's Joisy. And someone else is buying!

[jenunn]

My wife and I actually based a vacation around flying to Phoenix from South Florida to eat at a great Pizzeria ( and rented a 1200 GS and toured AZ for 3 days)

Worth a special trip:

1. Pizzeria Bianco - Phoenix (wood)
2. Lombardi's - NYC (coal)
3. Pepe's - New Haven CT (or any of the shops on Wooster) (coal)
4. Ken's Artisan Pizza - Portland OR (wood)

All thin....all to die for

[The_Veg]

There are really only two kinds of pizza and it has little or nothing to do with the crust. There is good pizza and bad pizza. That is it. The FUN and the risk is in the hunt for good pizza.

I'm with M1ka on this! And I've found many different pizzae in many different styles and I loved all of them. I'd say that I liked all but a small handful of pizzae I've ever met. It don't hafta be rocket-science or an impressionist masterpiece- it's simple food, and it's supposed to make you feel good when you eat it.

Thick, thin, big, small, 1 topping, 13 toppings, if it appeals to your appetite, EAT IT!

Some notables I've met, in no particular order:

Crusty's, Columbus GA (probably now defunct): This was a little delivery-only joint that served Fort Benning and the surrounding area. Good basic cheep pizza, brough hot to your door. Yummy until it got cold, at which point the cheese got kinda plasticky.

Mellow Mushroom, various southeastern locations: Really great stuff from this hippie-themed regional chain, and one of my faves is the Gourmet White. Thinnish crust with olive oil sauce minced garlic, onions, fresh and sun-dried 'maters, feta, provolone & mozzarella sprinkled on just enough.

Garlic Bob's, NYC: Good basic pizza with sauteed garlic sprinkled generously on top. YUMMMALICIOUS!

Ginos East, Chicago: a bit touristy, but OHHHHMAYGAWWWWWD it was tasty! Good pan-style deep Chicago pie with a solid layer of sausage (I'm not kidding!) near the top. It was maybe 14" in diameter and about $27, but worth it when you consider that my brother and I (both of whom can eat with gusto, damn you bet!) got two meals out of it. Dense and heavy, and call-my-cardiologist good!

Chicago's Finest, Plano TexSux: Good Chi-style near where I live.

Fellini's, Atlanta GA: NY-style in The Big Peach. Always yummy, at least years ago- I haven't stopped by in ages.

Tut's, Tuscaloosa, AL (defunct): I still miss Tut's. Run by Egyptians, this little place near the U of A campus made a great medium-crust pie that always made me smile. Nothing distinctly special about it except that it was just SO RIGHT.

Pfeffermuhle, Schwäbisch Gmünd FRG: Not stirctly a pixxa-place, this all-night restaurant made a great European-style pizza, which mean somewhat thin, soft, about the size of a dinner-plate, and uncut. Instead of choosing from a list of toppings you choose from a list of combinations with names, and while most places use most of the same names, the contents may vary. Pfeffermuhle made a VERY tasty pizza.

Mike's, somewhere in CT (about 22 years ago): It had a top-crust, was about 2" thick, and Mike instructed us to carry it like water. Damn yummy!

Of course I clicked on this thread just after I started cooking something other than pizza for dinner. Oh well, the pizza-urge will be all the stronger tomorrow or whenever I bow to it. Maybe tomorrow I'll make my own- I love to cook, and I've always enjoyed experimenting in the realm of pizza.

If it is pizza, it is probably good.

[wezul]

No preference in style, although I am jonesing for some really really thin crust, like "waffa" thin. Crispy and not too saucy, usually with just one or two ingredients as the crust can be overwhelmed and become soft. What was the name of the place near where I grew up? Wayne's!! In Arlington Heights on NW Hwy. Great super thin. Corn meal on the bricks that would stick a little underneath the crust on removal. I can almost taste a sausage and cheese right now. Mmmmmmmm!

On the opposite side of the spectrum while I like a good "pan" style, the place we prefer is "Giordano's" for their famous "Stuffed" pizza. Deep pan style but they do it more like a pie with a thin top crust that is covered with sauce, no sauce inside, just gobs of cheese and your choice of ingredients. Their dough is delicious I don't know how they do it but it has a slightly buttery flavor and it's puffy and delicate but at the same time chewy. Two slice max, this is a serious heavyweight pie.

And yes, I even like pizza in NY. Mama Theresa's on LI makes some very good pies, classic thin crust that yes, you can fold (although that move has always been lost on me it's like you're eating a pizza sandwich). They also do a "sicilian" style which is quite breadie but pretty good.

[riderR1150GSAdv]

Brick oven, thin crust, just enough sauce and cheese to cover, anchovy and onion. A bowl of green olives on the side and a bottle of homemade wine, white or red.

+1!!


I lived in Italy for several years, where the pizza's are thin and tasty. In cooking, less is more. The reason pizzas are thin and aren't stacked with "cheese" 6" tall is because they were made from left over food.
BTW when this '"cheese" melts it leaves an oil slick worthy of Exxon Valdez fame. Could it be it is NOT cheese , but total cr^p??:dunno However, apparently if you stack anything 6" high the masses will feed on it.. :sick and grow ever fatter.

[clowry]

I managed a 'one off' pizzeria for a few years, called Who Nose Pizza. The dough was made fresh every morning by the owner's 70+ year old dad. He also made the sauce, grinding canned roma tomatoes as a base. We used a combination of mozzerella and brick cheeses. Best pizza I ever had, but he's gone out of business.

[RTNewbie]

The best always has a thin and crispy crust but pizza is like sex. Even if its bad its still pretty good!

Ha!

[tdomek]

I like thin cracker crust pizza at the Italian family places in Des Moines (surprisingly large Italian/American population) but when in Chicago, I agree with Wezul, Giordano's, the thickest pizza I have ever had, is to die for! There should be a picture of a Giordano's pizza in the dictionary right next to the entry for "Chicago style pizza". There is a place called Zoe's in Marion (eastern) Iowa that comes close. And a place in Des Moines that has been around since the 70's called Felix and Oscars that makes a great deep dish pizza too.

Damn, this is making me hungry!

It never ceases to amaze me how satisfying good pizza is! And it's a great social meal, just made to be shared with family and friends!

Pizza; it's a wonderful thing!

[dlearl476]

The best always has a thin and crispy crust but pizza is like sex. Even if its bad its still pretty good!

Ha!

Yeah, I used to think that, too, until I had some really bad......























Pizza.

Thin is IN, baby.

[gambrinus]

Pizza? Thick.

Women? Thin.



Rw

[phil]

The best always has a thin and crispy crust but pizza is like sex. Even if its bad its still pretty good!

Ha!

:laugh My wife said the same thing. Amatos in Portland Maine makes great pizza.

[tessler]

Today, Snoone, BubbaZ and I went to New York Pizza Suprema and sampled their fare. Snoone hit it on the head in his prior comments. It was a really tasty, well-balanced, thin-crust slice with just the right amount of sauce and cheese. I'll definitely be back!

http://tessler.smugmug.com/photos/242186697-S.jpg

Snoone and I opted for the standard model slice.
http://tessler.smugmug.com/photos/242186638-S.jpg

Derek mixed it up with a slice featuring Chicken and Broccoli.
http://tessler.smugmug.com/photos/242186593-S.jpg

Good amount of cheese oil.
http://tessler.smugmug.com/photos/242186534-S.jpg

[snoone]

Who's that fat guy in front of Suprema? Needs to lose about 20:laugh

[KGT1200]

I am sooo jealous! I have not been to NYC for 10 yrs, and miss the food sooo bad!


This thread has been super fun, what a hoot!

The next Dale inspired thread?

What I do best!

How to do Mexican food just right!

Tonight's repast?

Hand shredded Chicken Enchilada
Tomitillo and habanera seasoned

Outragious with white Wisconsin cheddar....

got to get it going, so more later...

Thanks for all the comments on this thread, whatta group!:p

[Mika]

Jeez!!!

You mean I should have cooked Mex!?!

I just pulled a handmade - homemade thin crust pizza out of the oven. :scratch

Manana :laugh

[Hodag]

next up

Brats or Hotdawgz.....

[tessler]

next up

Brats or Hotdawgz.....

Hotdawgz!!! Woot!
MK, you just wait, we'll loin you right about New Yawk dawgz! :thumb

[Hodag]

Hotdawgz!!! Woot!
MK, you just wait, we'll loin you right about New Yawk dawgz! :thumb

hot relish
mustard
ketchup
kraut

[KGT1200]

Jeez!!!

You mean I should have cooked Mex!?!

I just pulled a handmade - homemade thin crust pizza out of the oven. :scratch

Manana :laugh

Yum!

Seriously, anybody got a good dough recipie?

I have never tried to do a homeade pizza crust (gasp!)

Flour and yeast have always been a mental challange for me..

Masa flour to tortillas? No problem! It's the beat it down thing and heat your yeast part that has screwed it up in the past...

Bread? goes flat faster than a trumpet rocket on a freeway..

Somebody teach me?

[bricciphoto]

Pizza Porn! :p Add a little fresh basil to it and take a bite of heaven.

http://tessler.smugmug.com/photos/242186534-S.jpg

Yum!

Seriously, anybody got a good dough recipie?

I have never tried to do a homeade pizza crust (gasp!)

Flour and yeast have always been a mental challange for me..

Masa flour to tortillas? No problem! It's the beat it down thing and heat your yeast part that has screwed it up in the past...

Bread? goes flat faster than a trumpet rocket on a freeway..

Somebody teach me?

I'm not an expert, but all pizza dough recipes center around a few basic ingredients: flour, water, yeast, oil and salt. The major variable between types (thick/thin) is the proportions of each. When I make a 16" (that's all that will fit on my pizza stone) I use about 1.5 cups of flour, 1/2 cup of water, +/- two tablespoons of olive oil, one pack (tablespoon) of yeast and a pinch of salt. That makes a very thin, crisp (but not crackery) crust. I used to knead my dough by hand, but now I just toss it all in a mixer (so I can do other things) and knead it that way. Let it rise at room temperature until it roughly doubles, knead it again by hand, then shape into a pizza shell, dress and bake in a preheated 500 degree oven. A pizza stone makes a huge difference in the outcome--it has to be HOT before the pizza goes on top of it. Use a sprinkling of corn meal on your pizza peel so the crust doesn't stick to the stone. Don't use a metal "pizza pan" (except for serving). It will cause the top and bottom to bake unevenly, so you'll have either soggy crust or charred cheese. I've made just about any type of crust imaginable using the same basic technique, but varying the flour/water/yeast/oil proportions.

I need a better sauce recipe: I use canned tomatoes, olive oil, salt, sugar, pepper, garlic, oregano and basil. It's cooked (basically reduced through simmering) in a saute pan, starting with the garlic and oil.

Now about those brats and hotdaugs... :eat

[James.A]

I thought this was about bacon when I saw the headline, which is best when sliced thick. I prefer thin crust with onion, green peppers and meat cooked well done. Almost to burnt. The best pizza I ever had when travelling was in Covington Indiana just off I-74 at a little shack called Overpass Pizza. Damn near perfect.
....oh,.... regarding brats versus dogs, brats rule. I'd liken the comparison to steak vs. possum.

[Mika]

I have worked with more complicated dough recipes but for the normal Friday night pie it is very simple. Unfortunately I don’t have a ‘recipe’ work with. Been doing it long enough I just make it.

Yeast and sugar proofed in a cup of 100-115 degree water for about 5 minutes.

Mix that with 2 cups of flour and a bit of salt to come up with a real wet ball. Work in more flour to result in nice dough while kneading for about 10 minutes. Let this raise for a hour and half then roll out to make your pie. I bake it in a hot oven 450 degrees+


Yeast – I buy it in the jar instead of the package or cake. I am able to adjust amounts easily without wasting. For my pizza dough I usually use less than what would be in a package of yeast.

Sugar – Generally you are using equal or greater amount of sugar to the amount of sugar to yeast. Have to give the little yeast guys something to eat. Here is a place where you can vary the flavor of your crust in subtle ways by using other kinds of sugar than granulated. Depends on what I am putting on the pie. For example raw sugar will give you a molasses kind of taste I like sometimes.

Flour – I have made good (at least to me) pizza from all kinds of flour. The big thing I watch for here is how much not what kind. You start with this sticky ball and add just enough to make smooth elastic dough that just pulls away from your hands as you knead it. To much flour results in a very easy to handle but very tough dough. To little and the dough sticks to everything.

[RandallIsland]

I make pizza at least once a week. When I have time, I use Dave's recipe. When I don't, I just use the quick rise. Both taste great!
One hint: if you use 1/4 cup of warm beer, instead of water, the crust tastes even better!

Quick rise Pizza
3-3.5 cups of flour
3/4 tsp. (7 grams) (one packet) Rapid rise yeast
1/4 tsp. salt
1 cup 125-130 DEGF water
2 tbsp olive or veg. Oil.
Mix 2 cups flour, yeast, and salt.
Stir in water and oil. Stir in remaining
flour. Kneed in on a lightly floured surface
until smooth and elastic. Cover and let rise
for at least 10 minutes.
Slow rise (Dave’s original)
4 1/2 cups flour (775grams)
1 1/4 cups water, 110-115 DEGF
3/4 tsp yeast
1 Tbsp sugar
Turn oven on warm. Mix yeast, sugar and water. After yeast "proofs" add to flour. Kneed until a uniform "softball". Coat ball with oil, put in covered pot in oven and TURN OVEN OFF. Ready for use in 2.5 hours.
EITHER WAY
With stone in oven, preheat to 425 DEGF.
The quick recipe makes two pizza’s, just barely. Dave’s makes an easy two, but takes muscle to roll out. Roll out THIN. Cooktime: 10 minutes.
6 oz sauce, 1/2 Lb cheese per pizza.
Sundried tomatoes before cheese
Substitute picante sauce for sauce.
Blue Cheese-Pineapple-Canadian Bacon
Pesto-Sundried tomatoes-Mushrooms-Black Olives
Mixed cheeses: Mozzarella, Cheddar, Romano

[Newstar]

I work for a huge food service supplier and sell food and supplies to all types of foodservice operations. Without exception, all of my pizza parlor customers use only High Gluten flour. I'm not an expert at making dough but I do know it makes a difference.

[bricciphoto]

Yeast and sugar proofed in a cup of 100-115 degree water for about 5 minutes.

Yeast – I buy it in the jar instead of the package or cake. I am able to adjust amounts easily without wasting. For my pizza dough I usually use less than what would be in a package of yeast.


+1. :thumb I do the same thing with the yeast and warm water. The water only has to be 105 degrees or so.

I believe most flour labeled as "bread flour" is high gluten and it does make a difference (although I'll use "all purpose" flour if that's all I have available).

Good tips!

[bricciphoto]

Thought I'd share...

http://bricciphoto.smugmug.com/photos/245542420-M.jpg

http://bricciphoto.smugmug.com/photos/245542435-M.jpg

http://bricciphoto.smugmug.com/photos/245542440-M.jpg

http://bricciphoto.smugmug.com/photos/245542447-M.jpg

http://bricciphoto.smugmug.com/photos/245542456-M.jpg

http://bricciphoto.smugmug.com/photos/245542463-M.jpg

http://bricciphoto.smugmug.com/photos/245542468-M.jpg

http://bricciphoto.smugmug.com/photos/245542475-M.jpg


:eat




http://bricciphoto.smugmug.com/photos/245542487-M.jpg

:nod

:D :D :D

[franze]

http://bricciphoto.smugmug.com/photos/245542487-M.jpg

Note the "fold grip" to keep the oil (grease) from getting loose. Attention to the cheese bridge which leads you back for more. I will be replacing my pizza dough recipe with Grandpa Ricci's........yummmm! As for my preference........

Back in my youthful days of yore,
my wanderings led to the Jersey shore,
Not for Japanese crab cakes with Panko,
But for the pizza at Mack and Manko,
For a dollar a slice, we'd go back for more.

This has been a great thread. Put me down in the thin crust camp. Usually sold by the slice and delivered on a waxed deli paper. Until you reach the point where you can do the "fold" you must eat it with one hand on the crust and the other lifting the unsupported tip. Two favorite thin crust spots on the west coast.

Pizza my Heart in Capitola ( just south of Santa Cruz)
Escape from New York Pizza on Haight St. in San Francisco

Harsh lesson in Italian..... We went to the Torino Olympics and stayed in a nearby town called Asti. There was a pizza restaurant near our hotel and the first night we ate there. My son and I were ecstatic to see Pepperoni as a choice and we each ordered one. Our bubble burst when they arrived and we learned that the word for pepper in Italian is Pepperoni and neither of us would ever knowingly order a pizza with green and red peppers.

[SIBUD]

Best Pizza, thin or thick.. That's not a hard question .. Whatever it is I can guarantee though it's not located any farther west than let's say 8th ave and 31st street.


ROFLMAO

Only someone from NYC would think they have the best of everything.:laugh

[snoone]

ROFLMAO

Only someone from NYC would think they have the best of everything.:laugh

Ok Bud, Here's the deal. Next time you come to NYC Pizza is on me at Supremo.. Guaranteed to be in the top 10 in the world of slices. Then you can go back to Southern Illinois and brag that you've experienced the best and how could I have thought that what I'm eating now is considered pizza. ;) :beer

[rik]

Thought I'd share...

Ben

Had the best pizza anywhere in a small restaurant in Rome. Restaurants name is Est Est Est. Locals call it Da Ricci. Just off Via Nazionale on Via Genova near Piazza Republica. Reputed to be Rome's oldest pizzaria. Any relationship? The place gets jammed. Was there two years ago. It's a good enough reason to go back.

Rick

[Mongo]

I grew up just North of Boston. It's hard to find bad pizza unless you go to a chain. My favorite would be Sicilian style pan pizza.

http://st.blog.cz/f/food.blog.cz/obrazky/4256541.jpg

But I like Greek thick crust or Italian thin as long as the crust is crispy. As far as toppings go, I like them all except anchovies. Yuck!

[535is]

pineapple,

That is wrong on so many levels ... :sick

The last people I saw making 'pizza' with pineapple were Methodists. In spite of your recent miraculous transformation into 'Martha Kasal', this idea of pizza is about equivalent to Lutheran barbecued ribs (DAMHIK) ... :bluduh Neither one has a clue. It helps that I grew up with second-generation Italians (the religious connection ought to be obvious) who had a pretty good idea what to do with tomato sauce, cheese, dough, and pepperoni. And FWIW, the best ribs are made by Baptists and voodoo practitioners. :nod

[bikerfish1100]

in NYC, i'm a fan of "Two Boots"- Napoli meets New Orleans.
outside of NY, it's gotta be the apizza on Worcester St in New Haven, CT. Pepe's or Sally's, either is fantastic. Thin, brick oven Neopolitan. mmmmmm. But you have to go at the right time- if Yale is in session, and it's close to dinner hour, fuhgedaboutit! 1 hour lines, standing in the rain outside, just to get a table. Randall's Worcester St. in Manchester or Wallingford do a fine job as well.
man, that is one thing i really miss about Back East; real pizza.

[cobermark1]

It seems that most of you have not had a St. Louis style pizza otherwise this talk about NY pizza would not be all over this thread my personal favorite is Aldo's in Washington, MO (WashMO)

[SIBUD]

Ok Bud, Here's the deal. Next time you come to NYC Pizza is on me at Supremo.. Guaranteed to be in the top 10 in the world of slices. Then you can go back to Southern Illinois and brag that you've experienced the best and how could I have thought that what I'm eating now is considered pizza. ;) :beer


Well here's my deal. I have no taste. So it wouldn't matter even if I did want to come to NYC and eat one of the best top 10 in the world. Being one of the unwashed masses from hicksville, S Illinois, it would go right over my head that I was having a near religious experience.

That aside, being a BMW owner (who are known for being notoriously cheap), your offer of free pizza will be printed out, laminated, folded away and securely placed in the back of my billfold and if I'm every there, I'm calling you and the :beer is on me.:wave

Deal?

[snoone]

Well here's my deal. I have no taste. So it wouldn't matter even if I did want to come to NYC and eat one of the best top 10 in the world. Being one of the unwashed masses from hicksville, S Illinois, it would go right over my head that I was having a near religious experience.

That aside, being a BMW owner (who are known for being notoriously cheap), your offer of free pizza will be printed out, laminated, folded away and securely placed in the back of my billfold and if I'm every there, I'm calling you and the :beer is on me.:wave

Deal?

No hand washing necessary at Supremo.. The offer still stands when you're in the city..