Aces High Bulletin Board
General Forums => The O' Club => Topic started by: ToeTag on February 01, 2011, 11:47:52 AM
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I have ordered pizza's from every major chain in the past few months.
Am I the only one that thinks it all tastes like total and complete POO POO?
I used to love Pizza from certain stores and now it is not the same as it used to be. This does not exclude it showing up cold, upside down in the box or a completely different pizza than I ordered. We stopped buying delivery pizza and just started getting frozen store bought. Holy sheep sheet It's better than any delivery pizza that we have had in months.
Anyone else?
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We have a really nice Italian pizzeria around here that does specialty wood-fired pizza.
Best Ive ever had. :)
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I make my own most of the time :D
Thanks to Rox <S>
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We have some really good pizza places around here but the missus still perfers to make it herself, and she claims its better.
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small little mom-and-pop pizza place right by where i live. it's awesome. it's thick, it's greasy, and has so many pepperonis you can barely see the 2 inch thick layer of cheese. i'll never order "franchise" pizza again, it's all become corporate cardboard. i ordered a "new" dominos pie right after they claimed to have made all those changes. guess what. same old crap was delivered to my door. the changes that were made? some new commercials, a new box, and the crust had butter slopped on it. nasty. on the other hand, i agree that even bad pizza is still pretty good, but i'm not going to drop $20 on some sloppy half warm cardboard in the shape of my favorite food. my $0.02
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We have a really nice Italian pizzeria around here that does specialty wood-fired pizza.
Best Ive ever had. :)
We have an awesome pizza place here. The only problem is that my wife and I ordered 2 medium pies and the bill after delivery charges was 40.00. Then we would have had to tip the dang driver?....no way! I told them to cancel my order. Went to the store got two medium pies for 12.00 and they were better than the other options for delivery.
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We have an awesome pizza place here. The only problem is that my wife and I ordered 2 medium pies and the bill after delivery charges was 40.00. Then we would have had to tip the dang driver?....no way! I told them to cancel my order. Went to the store got two medium pies for 12.00 and they were better than the other options for delivery.
Thats the thing with really good pizza, its often pretty expensive.
Not like I dont have options in DE, every other restaurant is a pizza place. :lol
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chain pizzas are bad, frozen are disgusting. this is where I get mine, cooked by italians, served by italians, and quite a few eaten by italians. and half the price of a dominos delivery :aok
(http://www.dailyinfo.co.uk/images/venues/marios.jpg)
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After years of dissapointing store bought (forget delivery), I do make most of my own.
Because this is a spa/vacation/heavily tourist city, we are extremely lucky to have 3 excellent pizzarias that are authentic in their own way. Rod's Pizza Cellar is unreal..."The Godfather" is about $30 bucks but is the size of a tire and about 1 1/2" thick (NY Style). "Hollywood Pizza" is one of the sons of the Rod's family and is the inventor of "The Godfather" but broke away and has his own joint. "Rocky's" is right across from the horse track and also does NY style but has a couple of Chicago Styles that are OK...but no where in the original class "Poetesta's" or "The Silo" from the IL North Shore.
I have to do my own Chicago Deep Dish.
Nobody in town does California Style so I do my own of those to.
If I had a 1/2Mil $ to spare I'd open my own place and do all three styles including a line of thin/crispy crust as well...half would be a sub shop with gourmet subs in the "Leno's" style as well as authentic Philly Cheese Steaks and Chili Cheese Fries. Nobody anywhere does that that I know of.
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I have ordered pizza's from every major chain in the past few months.
Am I the only one that thinks it all tastes like total and complete POO POO?
I used to love Pizza from certain stores and now it is not the same as it used to be. This does not exclude it showing up cold, upside down in the box or a completely different pizza than I ordered. We stopped buying delivery pizza and just started getting frozen store bought. Holy sheep sheet It's better than any delivery pizza that we have had in months.
Anyone else?
find a local mom and pop store.
i order mine from ciffellis in lindenwold. i pick it up, 'cause they charge for delivery.....but it's probably the best pizza in my area.
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In college I used to get the Dominos Extra Crust and it was awesome. It's not on the menu but I think they still make it.
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What is California style? :confused:
Chains suck, frozen (unless it's on sale for $1-2) is just cardboard with cheese IMO. You gotta look for the non-chain places, but there are plenty to choose from with varyng price ranges too here in LA. I can't stand Pizza Hut anymore, stuffed or unstuffed crust, Papa Johns is too sweet, Dominos and their new recipie is alright, I'd say good for being a chain, but still I can make a much much better pizza at home if I have the time to wait for the dough to rise. Most family places around here also suck or don't meet my taste. I like simple, plain, with quality ingredients and toppings (lots of toppings though). We got some incredible little pizza joints here in West LA where I work though to go grab lunch at (or a late-night midnight run), around the Westwood UCLA area.
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Here in florida there's a chain of stores called Godfather's Pizza.
Their three cheeses + bacon bits+ lots of shrimp bits pizza is to die for.
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I have ordered pizza's from every major chain in the past few months.
Am I the only one that thinks it all tastes like total and complete POO POO?
I used to love Pizza from certain stores and now it is not the same as it used to be. This does not exclude it showing up cold, upside down in the box or a completely different pizza than I ordered. We stopped buying delivery pizza and just started getting frozen store bought. Holy sheep sheet It's better than any delivery pizza that we have had in months.
Anyone else?
Here you go http://www.loumalnatis.com/ (http://www.loumalnatis.com/). It will arrive next day packed in dry ice. Pop in the oven and then move family to Chicago so you can have it every day :)
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There is a pizza place here called Papa Murphy's that will make the pizza fresh in front of you, wrap it, you take it home and cook it, just fantastic taste and much cheaper.
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There is a pizza place here called Papa Murphy's that will make the pizza fresh in front of you, wrap it, you take it home and cook it, just fantastic taste and much cheaper.
Papa Murphy's is fantastic!
Whenever I go on vacation I always go scouting around for local pizza places. One could
say I'm a pizza entrepreneur! :D I always liked locally made pizzas compared to chain
restaurants. I always liked Pizza Hut up here until a few years ago, it seems there was a
change in management and it just went downhill from there. Not to mention the
outrageous prices they have there.
I went to VA recently with my stepdad, probably almost a year ago now. Some of the
best pizza I've ever eaten where at local restaurants down there :aok
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There is a pizza place here called Papa Murphy's that will make the pizza fresh in front of you, wrap it, you take it home and cook it, just fantastic taste and much cheaper.
We have one of those in Jacksonville. Pretty good pies.
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Here you go http://www.loumalnatis.com/ (http://www.loumalnatis.com/). It will arrive next day packed in dry ice. Pop in the oven and then move family to Chicago so you can have it every day :)
Quite possibly the finest pizza in the world. Numero Uno and Homerun Inn are very good as well. (Almost forgot about Gino's)
If ever in Houghton MI, check out The Ambassador. Lobster pizza is a good one, but the Mexican pizza they make rocks the house.
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WELL since DADS posted it and I hadn't seen his post I am just adding the caveat here.
IF we get pizza from a chain we get it from a place called Papa Murphy's. All they do is sell you the complete pizza and you take it home and bake it. In my opinion its the best chain type pizza I have eaten.
I can't stand the so called "Chicago Style" where its all half uncooked dough in the middle and crap like that. Give me a good old monster thin slice from a couple of places around here or let me make my own and its all good.
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My favorite pizza place is Zachary's Pizza. I also like "Little Star" and a few others. I would not recommend going to a chain store for you Pizza, my experience is that they tend to use cheap ingredients and are baked by people who don't know what they are doing, resulting in a weak pizza.
Zachary's http://www.zacharys.com/ (http://www.zacharys.com/)
Little Star http://www.littlestarpizza.com/ (http://www.littlestarpizza.com/)
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Papa Murphy's is fantastic!
Whenever I go on vacation I always go scouting around for local pizza places. One could
say I'm a pizza entrepreneur! :D I always liked locally made pizzas compared to chain
restaurants. I always liked Pizza Hut up here until a few years ago, it seems there was a
change in management and it just went downhill from there. Not to mention the
outrageous prices they have there.
I went to VA recently with my stepdad, probably almost a year ago now. Some of the
best pizza I've ever eaten where at local restaurants down there :aok
So you start pizza chains? I don't think so. You sir, a connesuier, which means you have a great wealth of knowledge on the subject.
-Penguin
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In my town we have a little place called Bella's. It's actually a really nice dine in italian restuarant but they also make pizza's. Big pizzas to, their about 22'', and they only charge $10.85 including tax! It's some of the best pizza I've ever ate and its cheap!
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On one of my trips to Seattle I had some papa Murphy's, the kind that you order half-baked and bake it the rest at home.
Was the WORST pizza I've ever had, like a steaming garbage pie. :lol
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I worked at pizza shops and was part-owner of one for years.
It costs an average of $2 to make a plain pie (no toppings)
Here, around Philly they retail for about $16
800% profit. Digest that next time you think of calling Dominoes...
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There is a place here called jims razorback pizza they make a beer batter pizza crust that is awesome. Best place around here.
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I worked at pizza shops and was part-owner of one for years.
It costs an average of $2 to make a plain pie (no toppings)
Here, around Philly they retail for about $16
800% profit. Digest that next time you think of calling Dominoes...
:rofl Did you include rent, utilities, employee pay, insurance, advertising, etc in that 800% profit of yours?
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I have ordered pizza's from every major chain in the past few months.
Am I the only one that thinks it all tastes like total and complete POO POO?
I used to love Pizza from certain stores and now it is not the same as it used to be. This does not exclude it showing up cold, upside down in the box or a completely different pizza than I ordered. We stopped buying delivery pizza and just started getting frozen store bought. Holy sheep sheet It's better than any delivery pizza that we have had in months.
Anyone else?
I just use chef boyardee kits. Add some Italian seasons and it's the best pizza you can have.
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California Style refers to the West Coast pizza styles that morphed out of upscale LA pizzarias in the mid-late 1970's. The guy who started the California Pizza chain started out at a small place where he (just a pizza maker) asked the owner if he would put some of his own creations on the menu. Not really thin but medium-thin crust pizza with more authentic parmesian and then toppings like shrimp, calamari, pineapple, etc and then a very light layer of mozz. Word got around about the "different" place and celebs/movie stars/tv stars, etc., started showing up and the guy got famous. He broke away and started his own place and the chain did well...even expanded out to Las Vegas (inside a major casino) and now has frozen versions nationwide. The guy went to Italy/Sicily for a few months and came back and expanded the menu to include totally authentic pies that are very different from what people who grew up in the Pizza Hut Generation expect.
Chicago Deep Dish is my personal favorite, some New York pies are runner up.
If you have a "Godfather's" in your area feel LUCKY. In fact, feel VERY LUCKY. They have really stayed loyal to their original plan: have the best made to order pies possible and put on the best salad bar around and do it for a decent price. For a chain, they are about the best.
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California Style refers to the West Coast pizza styles that morphed out of upscale LA pizzarias in the mid-late 1970's.
I thought you were talking about pizzas that were influenced by "California Cuisine", which the restaurant "Chez Panisse" in the 1970s kinda became the 'face' of. Its basically an emphasis on fresh ingredients combined with a fusion of food influences from many cultures, in particular Mexican and Asian.
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Here's the info from Wiki: http://en.wikipedia.org/wiki/California_pizza http://en.wikipedia.org/wiki/California_pizza
(http://en.wikipedia.org/wiki/California_pizza)
Ed La Dou is the guy I was thinking of. Giving Wolfgang Hockey Puck any part of the credit is unfair to La Dou. Wolfgang Hocky Puck is more famous for putting a cup of heavy cream into anything including Gespazo....Jeeeeeeeeeeeeesh :rolleyes: I've been to Puck's joint inside Caesars in Vegas twice and it was unbealiveably over-priced and wasn't worth it either time. I'd rather go to any Emeril Lagassi's joint's anytime. At least the taste and experience equals the bill.
La Dou was "kinda" in that 70's time frame but more of a "rags-to-riches" guy because he morphed plain old pizza to something new and open to new ideas. I bet his old boss wishes he had made him a partner.
Taking something as simple as a thin crust with a light coating of sauce with parmesian and then fresh (not dried) oregano, basil, a few shakes of olive oil and a bit more parmesian turned out to be a fantastic thing compared to the run-of-the-mill Pizza Hut pie. The "original" Italian and Sicilian pies they serve at California Pizza are phenominal.
Heck---it took me a year of trial and error to get the crusts perfect. I wish I was a fly on the wall in the kitchen at CP.
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Not sure if it's sold all over or just here in the Chicago land area, but for frozen pizza the best is Home Run Inn pizza.
For delivery around here the best would be Rosati's.
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Fat Pizza
http://www.youtube.com/watch?v=9QK8g_NAUSo
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Fact: When corperate greed dips its ugly hands in a great idea, it all goes downhill.
These chains you see now days were once great when first starting out because they stuck with tradition. Tradition then gets replaced with a white shirt and tie jackazz that insists quality should be replaced by profits. Think about it folks...POWDERED TOMATO SAUCE!!!! :confused:
True you get a large crowd that could care less if they are eating crap as long as they pay the 5.99 and think they are getting a great deal on things like pizza, but for me...If a Dominos, pizza hut or pappa johns were right next door to a classic mom and pop pizzeria and the mom and pop place were twice as expensive..I would still pick the mom and pop place
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Ed La Dou is the guy I was thinking of. Giving Wolfgang Hockey Puck any part of the credit is unfair to La Dou. Wolfgang Hocky Puck is more famous for putting a cup of heavy cream into anything including Gespazo....Jeeeeeeeeeeeeesh :rolleyes: I've been to Puck's joint inside Caesars in Vegas twice and it was unbealiveably over-priced and wasn't worth it either time. I'd rather go to any Emeril Lagassi's joint's anytime. At least the taste and experience equals the bill.
La Dou was "kinda" in that 70's time frame but more of a "rags-to-riches" guy because he morphed plain old pizza to something new and open to new ideas. I bet his old boss wishes he had made him a partner.
Wolfgang Puck is the biggest hack in the culinary feild. Only thing that made him famous is his wife was an excellent marketer and popularizing brick oven pizza that has been done for hundreds of years in Italy.
La Dou took advantage of the so-called food revolution that spured in the late 80s to 90s when all these specialty ingredients were made more accessable in local markets and restaurants. But by far La Dou knows alot more than that Wolfgang troll :D
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Not sure if it's sold all over or just here in the Chicago land area, but for frozen pizza the best is Home Run Inn pizza.
For delivery around here the best would be Rosati's.
Oh man, I used to eat Rosatti's almost every Friday night when I was a kid. Fantastic pie, can't believe I omitted them. :aok
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Girlfriend is Italian, and works at her families Pizzaria, I ring them up, say I love you to the gorgeous girl at the counter and she automatically puts down extra pepperoni and extra cheese, and passes it to her dad :D
Then her Brother turns up, shoot the breeze for a minute or two , then I eat the pizza.
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IIRC, Panama City Beach has an outstanding pizza joint... Tony's Pizzaria? Anyway, it was wood fired and had a ton of olive oil on it.... I was in heaven in Florida. :aok
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:rofl Did you include rent, utilities, employee pay, insurance, advertising, etc in that 800% profit of yours?
Well, considering my partner's family owned the building outright, employees were paid cash, insurance was kept at a bare minimum, the only advertising we did was once a week in the local paper, partner was just off the boat and didn't have to pay taxes for about the first five years, I'll say a generous 600%.
Gotta watch those guys whose last name ends in a vowel :noid
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Melvin, Trax
Lemme guess....suburbs right? Rosati's is little more than a small time Domino's IMO. In the city almost every neighborhood's got a place that does a better job.
For me it's always been Campisi's (not Chicago). Last time I went it wasn't the same but memories are worth a ton of extra cheese.
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I just went and checked out the Rosati's pizza website. It's been 20 or so years since I've had one, and it looks like they've changed a lot. I might have to get one next time I'm down there and see if they still compare.
For now I'll have to stick with Lou's or Homerun Inn until I try a new Rosati's sample. :x
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I just went and checked out the Rosati's pizza website. It's been 20 or so years since I've had one, and it looks like they've changed a lot. I might have to get one next time I'm down there and see if they still compare.
For now I'll have to stick with Lou's or Homerun Inn until I try a new Rosati's sample. :x
I've been eating at Rosatis just about every Friday night for at least 20 years, the pizza hasn't changed, still the best thin crust pizza you can get around here.
And Thruster how the hell can you compare Rosatis to Domino's, thats like comparing Portillios to McDonald's.
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Portillo's FTW! :rock
Quick, someone start an Italian beef and or Combo thread!!
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Sounds like what I make at home. I find the medium-thin crust perfect, and use of inovative and fresh topings is a must (it helps that california is such a large fresh produce grower and international hub. I'd be lyeing if saying that cheap fresh year-round produce isn't a huge plus for any venue of food). If you can saute up some italian sausage, mushrooms, garlic and onion in a pan, then throw it onto some homemade pizza dough with fresh-graded cheese, you'll never go back to chain pizza again. My favorties though are making ones with what I consider light ingredients, usualy with no or very light tomato sauce: IE: margarita style (no sauce, my thinnest pizza crust of the lot (I usualy make 2-4 at a time), chopped fresh tomato, chopped basil, and a mix of fresh graded parmesian and mozzerela), sauted yellow and red peppers (sometimes with onion in the saute for extra sweetness or a pepper/chille for some spice) with goat cheese (goat cheese sprinkled for flavor under a layer of mozz) with no sauce, etc..
I guess CPK (California Pizza Kitchen) is where the classification of California Style comes from. CPK is actually a very busy and popular chain out here with all the yuppies, they make good pizzas but are overpriced IMO for the atmosphere and service you get (you can go to non-chain "gourmet" pizza places around here, get cheaper, just as good if not better pizza, better salads, better/faster service (you know, the type where you don't think twice about tipping), and without all the noise and buzz of an "in" or "hip" spot). These non-chain places though are usually out here closer to the central city and away from the burbs where all the malls and CPKs are, so you know a good spot based on how insanely busy it is during prime-time lunch hour and how late it has to stay open to serve all the college kids (usualy 1 or 2am).
Edited for spelling, need moar coffee
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^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
What Babalonian said. :aok
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There is a pizza place here called Papa Murphy's that will make the pizza fresh in front of you, wrap it, you take it home and cook it, just fantastic taste and much cheaper.
Great Pizza...............!
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I just use chef boyardee kits. Add some Italian seasons and it's the best pizza you can have.
You, Sir, are wise beyond your years and are on the cusp of being your own home-made pizza chef. Really.
The GREAT thing about those kits are they are forcing you to take the first steps by using the "kit". The DOWN side? The cost.
Last I looked they went from $5.95 to $6.95 depending on the store. Sometimes higher.
What do they have? A packet of (basically) self rising flour and a can of pre-made sauce and a packet of parmesean. You can do the same for FAR cheaper by getting a full bag of self rising flour and a large (29 oz) can of either tomato sauce or crushed tomatoes. The 29 oz can is MORE than enough to make sauce for two large pizzas with more left over to freeze for next time. The flour bag is enough to make at least 6 large pizzas if not more.
Sauce:
Emeril’s Tomato Sauce
· 2 tablespoon olive oil
· 1/3 cup chopped yellow onions (I use 1/2 cup)
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground black pepper (I add more, 28 turns)
· 1 tablespoon minced garlic (I use 3)
· 2 1/2 cups peeled, seeded, and chopped tomatos (OR one 29 oz can of tomato sauce or crushed tomatos)
· 2 tablespoons chopped fresh basil leaves (or ¼ cup dry basil)
· 3 tablespoon chopped fresh oregano leaves (HEAPING)
· Pinch cayenne
· 1/2 cup chicken stock
Heat the oil in a large saucepan over high heat. Add the onions, salt, and black pepper and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add tomatoes, basil, oregano, and cayenne, and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened and fragrant, about 15 minutes. (Cover and set on "low" until your ready to sauce the pre-heated crust).
Crust:
1 1/2 cup Self-Rising Flour (plus a bit more for dusting)
3/4 cup warm water (You may need more, see directions)
cornmeal (for dusting the pan)
1 T EVOO
In a large bowl, combine the self rising flour and water and mix well. Cover with a warm cloth and place in a warm (85F) area for about 1/2 hour to rise. If the misture is sticky--add a bit more self rising flour, one heaping big T at a time until the mixture forms a ball and isn't very sticky. If it's dry and falling apart, add warm water one T at a time until it forms a non-sticky ball.
Dust a nice, flat work area with more flour (to keep it from sticking to the surface). With a good quality rolling pin, roll the ball out flat--adding more dusting flour to prevent sticking if needed. Fold over on it self from all sides and repeat. Repeat until hit has been folded and rolled at LEAST 10 times. THIS is what gives it that layered taste.
(I am doing this assuming that most people do not have a pizza stone)
Pre-heat oven to 500F.
Take the LARGE pizza pan and gently coat with EVOO with your fingers...then gently dust the greased pan with corn flour.
Roll out the dough again and roll until it is at least 3" larger in diameter than your pan. GENTLY pull the dough over the pan! If it breaks, you are in luck, we have "extra" to patch with. Carefully roll the overlap dough onto the edge of the pan and carefully make the "edge" dough. If you wanted "stuffed crust"---AT THIS point while you are rolling up the edge crust place half a stick of string cheese in the dough as you start to roll it--you have to do this the entire perimeter of the crust ring.
With your fingers, place a VERY light layer of EVOO onto the middle dough in the pan to thinly coat the dough. Place the pan with dough crust into the oven for no more than 10 minutes. Check after 8 minutes...what you are striving for is a dough that has risen slightly more and is turing a light tan and a little very light brown in the middle. When it is--PULL it from the oven and back to your work space.
Carefully ladle the sauce into the pre-cooked crust. You are looking for a THIN layer of sauce--no more than a 1/4" inch at the most. Make sure you get the sauce all the way up to the crust rim edge.
Gently dust the sauce with parmesean cheese. The parmesean should start to melt a bit as it hits the sauce.
I normally return the pan with sauce and parmesean to the oven for 2 to 4 minutes, but you can skip that if you want.
Cover the sauce with shredded low-moisture mozzarella cheese, the depth is up to you but I wouldn't go more than 1/2".
Here's where you put your toppings on...onions, mushrooms, shrimp, sausage (sorry Meatwad) or whatever.
***Optional: At this point I add a bit more mozarella to the entire pie, but that's just me.
Return to the oven and bake for 20 to 25 minutes. Check after 20 minutes. You are striving for that "perfect" mix of lightly brown cheese to melted but not quite brown cheese "look"....at that point, yank it from the oven and slice with a pizza cutter immediately and serve.
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My second-favorite pizza dough recipie I should really find and post in this forum. It's a generic make-in-your cuisinart super-fast and super-easy recipie, ideal for making 1-2 pizzas, and perfect for after a busy day where you want something insanely yummy made at home, but as easy and effortless as possible (seriously, the most time consuming parts are waiting a bit for the dough to rise and the oven to preheat (well my oven at home anyways, i got a circa 1960s stove converted for propane up at the family cabin that I'm gonna have to fight with mom over who gets to be burried with it. perfect for quickly rising doughs in too, the pilot light for the oven keeps the oven that perfect warm-n-cozy condition that yeast loves... they just don't make 'em like they used to.)).
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My second-favorite pizza dough recipie I should really find and post in this forum. It's a generic make-in-your cuisinart super-fast and super-easy recipie, ideal for making 1-2 pizzas, and perfect for after a busy day where you want something insanely yummy made at home, but as easy and effortless as possible (seriously, the most time consuming parts are waiting a bit for the dough to rise and the oven to preheat (well my oven at home anyways, i got a circa 1960s stove converted for propane up at the family cabin that I'm gonna have to fight with mom over who gets to be burried with it. perfect for quickly rising doughs in too, the pilot light for the oven keeps the oven that perfect warm-n-cozy condition that yeast loves... they just don't make 'em like they used to.)).
PLEASE post.... :pray
I have made them in the breadmaker before but those were the plain flour and warm water/active yeast typed of dough.
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Pizza Madness in Canon City, CO is the best.
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Gonna step in and defend the 'Hut.
Pan Pepperoni Lover's still rocks.
Is it the best? meh.. I don't really have a best. But, if I were asked what pizza I would want for dinner, that would be it.
In actuality, there is only one pizza place I've found that I wouldn't eat, and it's a local place in Omaha. ::shudder::
But, it does have a loyal following from the natives.
Most pizzas are fine.. a couple are really good.. but I have a hard time remembering names. There are a couple frozen pizza brands I wouldn't pay money for.
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I can't stand the so called "Chicago Style" where its all half uncooked dough in the middle and crap like that. Give me a good old monster thin slice from a couple of places around here or let me make my own and its all good.
Greets Mr Reschke!
I am saddened by the fact that you did not get Chicago Style Deep Dish Pizza but something some charlitan was passing off as such. You may have to chalk that up to location. I see you are in AL, so you have to take a grain of salt the size of Cleveland if someone local was "attempting" to make Chicago Style Deep Dish and you ended up with someone's kitchen mistake.....example....
I LOVE GYROS! A true, authentic, Greek (Greek-American) Gyro is the most wonderful dinner on Earth. Meat with 80% lamb, 20% ground chuck on a vertical spit carved vertically with a sharp knife with fresh, diced tomatos, Greek Olives, and Feta Cheese and fresh home made peta bread with a steaming hot pile of fries and a tall Coke is HEAVEN. You don't get that in Hot Springs National Park, Arkansas. The ONLY eatery in town that serves a "gyro" serves a NASTY chunky ground beef mixture (NO LAMB) slathered in Ranch Dressing with 2 or 3 chunks of tomato wrapped in a stale pita as a "gyro". It's CRAP and it's because of location. I have to drive a 100 mile round-trip to North Little Rock to the ONLY Greek eatery in the area to get a "decent" Gyro platter. And that one is only just...OK.
If you were subjected to a CRAP CSDD pizza it's because unless you know how to make one at home--the RIGHT way...you have to go to the source.
The Italians in Chicago came mostly from New York at the turn of the 1900's and stayed--for awhile. The ones that said "to heck with it" moved to Chicago and stayed (even through the violence of the '20's and 30's) and after WWII, many moved to the North, Far North, and Northwest Suburbs. S few moved to the west over near Aurora, but not as many as North and Far North. The ones that had successful eateries in The City set up shop in the suburbs. Most served (if they even served pizza at all) the New York style that sold so well in NY and in The City. The suburban Italian and non-Italian market wanted something different.....and Chicago Deep Dish was born. Not everyone could do it, and few got it right---initially.
I can honestly say I was LUCKY growing up in Lake County, IL. It was the Little United Nations. Greek Town, German Town, Lithuanian Town, Polish Town, Little Italy, Little China, Little Armenia, Little Mexico...the TRUE melting pot--and all the eateries you would ever care to sample.
We had 2 TRUE CSDD joints. Poetesta's in Waukegan and The Silo in Half Day. The lines to get in were out the door and that round, 2 1/2" thick pie from Heaven awaited you. The smell of the wood-oven fired pies being baked KILLED you while having to wait in line--but the wait was worth it.
Sure, you could get a seat right away at the NY Style joints in town...Louie's...Quonset Hut...
So if you are looking for a specialty pie you may want to try the original first...and judge the others by the original standard.
If you are ever in my neck of the woods I will make you up one fresh and to your specs. The soda and beer will be cold as you chow down looking at the Ouchita Mountains. :aok
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You, Sir, are wise beyond your years and are on the cusp of being your own home-made pizza chef. Really.
You guys are cheating yourselves if you do not try this out. It will make you look like a genius to your friends and family.
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http://crust.com.au/
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Had an awesome pizza place in Duluth called 'Vics new york style pizza' Was a family restaurant and every knew everyone, there was even a cute girl there i talked to a ton, but it god shut down.... Life wasn't the same after that :cry
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(http://wrocksnob.files.wordpress.com/2010/06/funny-pictures-cat-approves.jpg)
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Pizza Hut :rock
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OK only thing wrong with Emerils recipe is there is not one single "BAM" in it!
I was hoping this thread would get some recipes thrown out there. Any more? Anyone tried making a brick oven yet? How hard could it be...right.
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Rox if you would be so kind as to enlighten me of the process of making a CSDD pizza I would be most welcome. :aok
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As a native NY'er, nothing beats the traditional pizzeria's. Unfortunately, I have had to make some concessions about the quality of the pizza I eat, so in a nut shell,Its Papa John's for me.
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PLEASE post.... :pray
I have made them in the breadmaker before but those were the plain flour and warm water/active yeast typed of dough.
I will look for it this weekend, maybe even tonight since this cold weather and homemade pizza is a perfect excuse to crank up the oven to over 400 for an hour. It is very generic though, plain flour, warm water, i think a little salt and yeast, it's just you mix it in the cuisinart rather than by hand. Remove and put in a bowl to rise, done. Roll crust, assemble, cook, serve. Perfect for a weeknight after work where you want something as easy to cook as a 30-minute meal but you have 60-minutes to spare. Edit: then again, rolling pizza dough might not be as easy for others as it is for my 6'-4" frame.
Pizza Hut :rock
You poor deprived thing.
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I will look for it this weekend, maybe even tonight since this cold weather and homemade pizza is a perfect excuse to crank up the oven to over 400 for an hour. It is very generic though, plain flour, warm water, i think a little salt and yeast, it's just you mix it in the cuisinart rather than by hand. Remove and put in a bowl to rise, done. Roll crust, assemble, cook, serve. Perfect for a weeknight after work where you want something as easy to cook as a 30-minute meal but you have 60-minutes to spare. Edit: then again, rolling pizza dough might not be as easy for others as it is for my 6'-4" frame.
You poor deprived thing.
Rolling?
Pizza dough?
Amateurs......... :P
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Rox if you would be so kind as to enlighten me of the process of making a CSDD pizza I would be most welcome. :aok
Well....since you ARE a neighbor :aok
First off...MAKE SURE you already have a decent round 12" pan! The wife's cake making pans work fine round or square, but ROUND is best. This recipe makes X2, 12" deep dish pizzas. If you have a larger than 12" cake pan you will need to re-calculate to compensate to make larger pies.
When making pizza, THE HARDEST thing to get right is the crust. Don't expect it to be perfect the first time, second, time, or even third time. If it's too "doughy" for you, back off on the flour and active yeast a bit each time you make it until it's finally to your personal liking. It took me almost a year to finally get the crust right every time. One thing is certain: once you do get it "perfect" and invite friends and family over to enjoy your creation...they won't SAY anything, but you just might CATCH them sneaking around your garbage can looking for take-out or store bought boxes...it will be so awesome they won't believe YOU made it.
Chicago Style Deep Dish Pizza Dough
· 1 1/2 cups warm water (about 110 degrees F---use a meat thermometer--too hot kills the yeast)
· 1 (1/4-ounce) packages active dry yeast
· 1 teaspoon sugar (I use a big heaping T of brown sugar, but that's just me)
· 3 1/2 cups all-purpose flour
· 1/2 cup semolina flour
· 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
· 1 teaspoon salt (be accurate with the salt!)
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. (An gas oven with just the pilot light on works fine. An electric oven just barely on is OK too.)
Divide into 2 equal portions and use as directed below....
Chicago Style Deep Dish Pizzas
· Chicago Style Deep Dish Pizza Dough (see above)
· 2 tablespoons olive oil
· 1 tablespoon chopped fresh garlic (I use 3)
· 2 teaspoons chopped fresh basil (or 3 heaping T of dry)
· 1 teaspoon chopped fresh oregano (or 3 heaping T of dry)
· 1/4 teaspoon fennel seeds (optional)
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground black pepper (I use 28 turns of fresh ground black pepper)
· 1/4 teaspoon red pepper flakes
· 1 (28-ounce) can plum tomatoes, coarsely crushed (tomato sauce is OK if you can't find crushed)
· 2 tablespoon dry red wine
· 1 tablespoon sugar (heaping)
· 1 tablespoon extra-virgin olive oil
· 1 pound mozzarella cheese, sliced (thin)
· 8 ounces pepperoni, thinly sliced
· 8 ounces mushrooms, wiped clean and thinly sliced
· 1 green bell pepper, cored and cut into thin rings
· 1 yellow onion, cut into thin rings
· 1 cup thinly sliced black olives
· 1 pound crumbled hot Italian sausage
· 1 cup grated Parmesan
(You could also use the Pizza Sauce from the previous post it's the best...including the Italian Sausage, black olives, and mushrooms is a nice touch though--and VERY tasty.)
While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
Preheat the oven to 475 degrees F.
Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
Put the dough pan in the oven for 8-12 minutes—you are striving for a crust that has risen some and is a tan to light brown…when it’s that color—pull it from the oven and contnue.
Ladle in with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage sauce . Ladle the sauce evenly over each pizza and layer the mozzarella cheese all over the tops of the pies…feel free to use more cheese than the 1 lb it calls for. Sprinkle tops with Parmesan.
PS-@VonMessa: Not everyone makes their own fine beer like you do either...would you recommend that new brewers take the hardest and most skilled road to making that the first time? Not everyone is skilled at hand tossed. Most people get frustrated the 2nd time it hits the floor and they have to start all over again. I am partially disabled so hand tossed is not an option. Heck...rolling is the suxxorzz for me but works the best for anyone--first timer or not. I WOULD recommend an ice cold pitcher of your fine home-brewed golden (or better yet, DARK) adult beverage with the above pizzas.
Now when you guys want a Meaty Pasta Sauce? Just let me know.
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I will look for it this weekend, maybe even tonight since this cold weather and homemade pizza is a perfect excuse to crank up the oven to over 400 for an hour. It is very generic though, plain flour, warm water, i think a little salt and yeast, it's just you mix it in the cuisinart rather than by hand. Remove and put in a bowl to rise, done. Roll crust, assemble, cook, serve. Perfect for a weeknight after work where you want something as easy to cook as a 30-minute meal but you have 60-minutes to spare. Edit: then again, rolling pizza dough might not be as easy for others as it is for my 6'-4" frame.
You could have also mentioned that you have a black belt in jujitsu since you felt inclined to let us know how tall and powerful you are.
I love homemade pizzas though. If it takes more than 5-10 minutes to make it, you are a pizza noob.
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You could have also mentioned that you have a black belt in jujitsu since you felt inclined to let us know how tall and powerful you are.
I love homemade pizzas though. If it takes more than 5-10 minutes to make it, you are a pizza noob.
:rolleyes:
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Thanks for the recipe and instructions Rox. I will have to try this at the earliest opportunity. :aok
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Do yourself a favor and do it as soon as you can. You will be admired by many women, attract the jealousy of many men, and become a local legend. :D
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There is a pizza place here called Papa Murphy's that will make the pizza fresh in front of you, wrap it, you take it home and cook it, just fantastic taste and much cheaper.
i do like the Cowboy stuffed Pizza from Papa Murphy's there about 4 inches tall and just stuffed with good things, matter of fact I'm ordering two for tomarrows superbowl, there just isn't any real authentic pizza places around central Oregon, on a stop over in Chicago i had a pizza from a wood fired stone oven OMG the flavor was like nothing Ive ever had, smokey and a crisp crust.......back in the 70's Shakeys Pizza made great stuff.... ugh im hungry now
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$5.99 :D and not bad at all.
(http://www.bloomingtonneeds.com/images/digiorno_risingcrust_supreme.jpg)
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"And Thruster how the hell can you compare Rosatis to Domino's, thats like comparing Portillios to McDonald's."
Well one's outta Villa Park, used to eat at the first real building all the time. The other started not far away, ate across the street from that one so I don't know, it's kinda the same..
Many years ago I ate a lot from their Arlington store. Not bad but nothing special but the BBQ pie. The few times I've been to the newer stores it's less than average. Nothing stays the same with progress, hardly ever gets tastier. I worked for a couple of outfits that were expanding, mediocrity is an integral component. It can be modulated but never eliminated. whatever. Still not great pizza. But they do sell fried chicken if you're on a health kick.