food The Last Great Pizza Thread

Looks good, but they are going to give you some sh!t about the yellow cheese.  I have never made ones, but the grandma pies here are usually sauce on top of the cheese.
 
grandma pie.jpg
 
Really?  Old school Italian favorite in Bensonhurst.  People go crazy over it, too me it is nothing special.  Will get a pic up, very different than your normal slice.
 
 
spumoni.jpg

 
 
Thicker crust than a Grandma's pie, more like a Sicilian slice, but the bulk of the sauce is on top.
 
JayT said:
So they pour the sauce over top of the cheese?  Interesting.
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Okay. It's a thin crust square or rectangle, with a sweeter sauce, like grandma's spaghetti sauce (gravy) instead of basic pizza sauce. It is usually fresh mozz or a blend of fresh and aged (regular) mozz. The cheese always goes first. Then you can sauce the top however you want, all over, dollops, or stripes. The stripes are cool because the cheese bubbles up and spills over the edge and it looks like you laid cheese stripes. Basil if you want too. No toppings.
 
Homemade pizza tonight.
 
Firehouse pizza sauce-was for more than one pizza, pictured is just mine
 
2 cans paste
1.5 c warm water
handful Parmesan cheese
honey or sugar
assloads of italian seasonings (oregano, basil, marjoram and shit)
Cheyenne pepper
black pepper
crushed red pepper
fresh garlic
 
Toppings
 
Pepperoni
Hot italian sausage from butcher
green olives
roasted peno
balsamic onions
mushies
Mozzarella cheese
provolone cheese
 

 
overcooked the cheese a little trying to crisp up the crust but still damn tasty
 

 
 
I will go against the grain.  Burnt yellow cheese trumps white mottzy.  I never use or buy mottzy.  It tastes like dough or cheese watered down with flour.  I want pizza "almost" burnt every time.  I grow and use fennel like there is no tomorrow.  I keep fennel in with my black pepper grinder and sometimes mixed with coriander.  I don't like cilantro...tastes like dirt.  Whomever started that craze needs to taste a real herb.  Green olives are nice but a kalamata takes guts.  I would never mix a sauce and use it the same day.  It takes a few days to get good. 
 
Rairdog said:
I will go against the grain.  Burnt yellow cheese trumps white mottzy.  I never use or buy mottzy.  It tastes like dough or cheese watered down with flour.  I want pizza "almost" burnt every time.
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LOL wut.
 
I kind of get it, maybe ...
 
I like something else mixed w/ moz too, for character ...
 
Slices of hard parm, some provolone, some cheddar ...
 
Moz is pretty boring ... even mixing in some buff moz makes it better ...
 
Fontina. Try it.
 
Gotta use very fresh creamy mozz for good pizza, buffalo if possible. Same day as it's made if posssible or it turns rubbery.
 
Add some fontina for a little tang in there and it hella melts.
 
I love fresh moz on pizza. I don't even care if it's the wet balls of it in the package. Provolone on there was nice. I'm lactose intolerant so it all makes me bloated and phlegmy. 

frydad4 said:
Hell yea, D3, nice looking pizza!! Awesome toppings! Adventurous! 
 
The hot italian sausage from the butcher is the key!!!
I think sausage is the most underrated pizza topping. It's not used as much as it should be!
 
I'd shove slice after slice of that into my pie hole, stopping only to breathe or guzzle beer!
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Thanks, only regrets , should of added more jalapeno and more balsamic onions. They taste so damn good on a pizza
 
D3monic said:
I love fresh moz on pizza. I don't even care if it's the wet balls of it in the package. Provolone on there was nice. I'm lactose intolerant so it all makes me bloated and phlegmy. 
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Me too. Lactaid helps ... but I'm often without.
 
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