food The Last Great Pizza Thread

You better throw down officially. Or I will officially call you an idiot! :lol:
 
Silly posting pizza pies that rule like that up in here.
 
So your wing voting post didn't go as planned. It's all good now, come on man! For real. That Chi-Town pie is legit. The marg, NYC legit as well (and you just got Napolitano approval). No pasteurized mozz here! That rivals the stuff I get.
 
What's your next legit pie? You seem to know regional pizza. THROW IT DOWN!
 
Here's a dare for ya. Look up "grandma pizza". It's a specialty no one knows world-wide. Mostly Brooklyn. If you need help PM me. This is THE PIE. No joke.
 
Kinda like a sqaure marg. But cheese (fresh mozz) on the bottom, sauce dollops or stripes, etc. on top, thin crust, sweet sauce, like a marinara sauce, with garlic, etc.
 
The Hot Pepper said:
You better throw down officially. Or I will officially call you an idiot! :lol:
 
Silly posting pizza pies that rule like that up in here.
 
So your wing voting post didn't go as planned. It's all good now, come on man! For real. That Chi-Town pie is legit. The marg, NYC legit as well (and you just got Napolitano approval). No pasteurized mozz here! That rivals the stuff I get.
 
What's your next legit pie? You seem to know regional pizza. THROW IT DOWN!
 
Here's a dare for ya. Look up "grandma pizza". It's a specialty no one knows world-wide. Mostly Brooklyn. If you need help PM me. This is THE PIE. No joke.
 
Kinda like a sqaure marg. But cheese (fresh mozz) on the bottom, sauce dollops or stripes, etc. on top, thin crust, sweet sauce, like a marinara sauce, with garlic, etc.
 
Not too shabby for a late in the evening dare...........
 

 

 
:D
 
 
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I must say it looks very much like a grandma slice except for fresh mozz which you were probably out from the other pizza. You even got the little dollops of sauce right. The crust too.
 
Kudos for pulling it off in just a few hours.
 
Did you like it? I'd eat that version. Looks damn good.
 
The Hot Pepper said:
I must say it looks very much like a grandma slice except for fresh mozz which you were probably out from the other pizza. You even got the little dollops of sauce right. The crust too.
 
Kudos for pulling it off in just a few hours.
 
Did you like it? I'd eat that version. Looks damn good.
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   I always have frsh Motz on hand...........but when I did the research...and a couple of N.Y....newspapers gave the scoop on the ingredients, I went with that. Although, with my expierence...I see some orange tint to the pies...not all but from Grandma's photos. I know the only way to achieve that hue is by ...Oily Italian Sausage (which they aren' using) and loose sauce or... a bit of Cheddar Cheese........................thanks for the challange, I'm always up to one.!
Next time give me adays notice.............I'll ship the water in from Italy............ :cool: 
 
Nah no cheddar, fresh mozz. :D
 
I bet yours was good though. It's just called a "grandma" pie or slice. Grandma's is a place, never heard of them but it comes up in google so maybe some of your research was about that, not sure. Since you named it Grandma's.
 
The square ones here look mostly like the right slice:
https://www.google.com/search?q=%22grandma+slice%22&rlz=1C1CHFX_enUS525US525&espv=210&es_sm=122&source=lnms&tbm=isch&sa=X&ei=cVV5UojZH4y_sQSZuYCoDg&ved=0CAkQ_AUoAQ&biw=1280&bih=899
 
Thanks for accepting the challenge!
 
You could also look up Sicilian pizza in my town we also call them Old Fashioned - just sauce, dried italian seasoning and sprinkling of Parmesan - they do put other stuff on it like a regular pizzas but I like them like above- Awesome - PS they are good with other toppings too 
 
 
 
Some pics of my cousin pizza! There were some customers this evening so i didn't took many pohotos (besides i've just begun with photos so i'm not fast at taking them):
You can consider this an average italian pizza from an average pizzeria.
Consider that in general we eat simple pizzas like marinara or margherita wih 1,2 extra toppings, somewhat less frequently 3,4 extras, rarely more.
Ok i have to say this is better and inexpensive than average pizzeria, but you find this kind of pizza in Italy... If we think to pizza, we think about this.
 
The oven:
ioLDr9laaj3fy.jpg

Pellet fueled. Normally you find wooden powered, my uncle (he's the boss and had a pizza shop for many many years) says this pellet one is good. This one has a spinning base and it's nice. Sometimes in other pizzerias you find electrical one, but wooden is better.
This oven can cook 8 pizzas at once.
 
Flattened dough;
iEhlQJhx6upUx.jpg
ù
This is the most awesome part: ok, they have balls of correct quantity dough, they have loads of cut and ready toppings but.. Making a pizza is an incredibily fast procedure. You really should see this.
A good pizzaiolo could take 1 minute (one crazy minute) to perfectly flatten a ball of dough all hand made (no rolling pin), 1 other minute or less for toppings, 3 minutes to cook.
5 (five!) minutes to do a pizza, completely hand made.
My uncle said that in his best days he has been able to do over 70 pizza in an hour alone (consider that you can cook many at time). He said that he did 230 pizzas alone in one evening!
2 or 3 working together can do over 100 per hour.
 
The classic margherita (crust is little burnt), for my mother, in right background there's cut speck:
i79TLWxkQoLLU.jpg

 
Here my pizza with gorgonzola and porcini mushrooms...
iSfW4B6XXLyZB.jpg

 
And speck after cooking.
ibcGNJvF6AfRac.jpg

This is one of the best combo you can have. Plenty of collaborating tastes.
 
Perfect cooking:
ibrQ3J0ayOSFUq.jpg

 
This is another for me for tomorrow at work:
ibqZAgj0aDqjgd.jpg

 
And for the heat:
iVs6Mj0VttXFY.jpg

I bought it for my uncle and he's very satisfied (i say it's very good too).
 
I'm a fan of pizza from "pizzeria" if the pizzeria is good. Homemade pizza is good, i think pizzeria do it way better (it's still fully handcrafted, with better gear and more experience), still at reasonable price.
 
Maybe sooner or later (dunno when i could go there) i could show disco volante (flying disc) from another pizza maker (currently my n°1 for quality/price): it's a pizza with lots of topping covered by other dough. The spectacular thing is that on cooking the upper part rise, then lowers... It's like having half of a basket ball in oven in middle of cooking.
 
ALL look awesome.
 
MMM speck pie. Love speck!
 
Ahhh, just what I imagined.  I would so love to have an oven like that to cook my pizzas.  There is no substitute at home.
 
Look at the smoke ring on that speck! I'll have to double check my local joint, I don't remember the smoke ring being that good! Of course it's imported, but still. That looks off the hook.

Hey Booma, you've been dethroned! :lol:
 
Someone is still grumpy and taking posts too seriously.  :lol:
 
J, get his hangover juice.
 
I don't care who made that pizza I WANT IT! :)
 
I used to go through many hoops with dough.
 
I think the restaurant that imported city water from NYC for their pizza dough ? in NJ I think it was ? took it too far.
 
I have explored sour dough cultures,  high temp ovens - talked to chefs online from brick ovens to pizza stones - 
 
to additives to the dough...
 
In the end ?  
 
My recipe for success after being SO careful in the last 20 years making dough ? 
 
A single $1 aluminum mesh BBQ grill circular wire product meant for grills- it's round.
 
Parchment paper.
 
I don't even measure ingredients any more - I can just tell -  one of my Neapolitan dough manuals from Italy talks about having the touch... heh I say - DEVELOPING the touch. 
 
I start with warm water, yeast, some salt,  I've gone through phases where I build it up but now ? I just pour in the flour - no measurements- just what looks right.
 
I start moving it around a bit, not too much - just enough to mix it.  USUALLY I need a bit more flour, because I don't like to add more water.
 
I used to go for the restaurant mixers, the Hobart's - name it - I was really into the entire baking scene...
 
Now ? I rely on chemistry and biology - I have learned you don't really even need to knead the dough.  The gluten strands form on their own, it's a matter of time.
 
I fold it in a few times, JUST to make sure there are no dry flour areas.   Sometimes I go with olive oil ? sometimes I go for a dryer crisper cracker like crust - especially if I'm cooking 700 and up short term.
 
All of my travels, skills and knowledge ? has come down to a very simple process, slightly mix ? Let sit over night in the refrigerator.
 
Every single time now - perfection.   And it's not what I did - it's what I don't do anymore.
 
I get comments such as 'better than anything in town'  - now, I DO like some of the varieties of pizza in town.
 
So - my recommendation ? JUST OVER 2 to 1 ratio of flour to water. 
 
I WILL supplement with dough conditioners  SOMETIMES ? l-carnitine and ascorbic acid (tartness as well) but by no means necessary.  
 
I guess my ingredients are:
 
1 cup confidence
2 cups experience
Buncha love toppings
Heat- lotta heat
cold- cold for the dough to evolve slowly.
time.
 
REAL nice pics in this thread, real nice recipes and end products.
 
Backyard pizza oven is a fun place to evolve to.  900 degrees F can really do some magic with crusts.
 
Fun thread to find on THP.
 
Now - ha - Sauce - that's an ENTIRELY DIFFERENT STORY - I'm a YO YO with sauce- some days white - some days ? sweet - some days ? lemon black pepper...  
 
My best advice is never too much sauce.  The less the better heh.
 
Of course we all like it different... neat to see all the various ways people do like it here.
 
Surprisingly ?  I do not do super hot peppers on pizza... 
I do not mean to advertise for this site- but the last two sourdough cultures I bought related to pizza making were from here
 
http://www.sourdo.com/cultures/italian-cultures-includes-two/
 
You can keep them alive forever, you just have to take care with cultures.
 
They require far more care, but if using them regularly ? you can have a nice product ready in 30 minutes to an hour, but that's daily use heh.
 
Otherwise, they can take a LOT of time and planning.   
 
Unbeatable on taste though.
Scoville DeVille said:
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Now is Tommy happy there or sad ? 
 
I was JUST saying last night that I wish he would have made  a movie about Jim Jones... I think Tommy would be PERFECT for that role.   That role in Under Siege made me think of him for it.
 
Everyone is starting to get so old !  It's not fair! 
 
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