Pizza |OT| Food of the Gods

Nostalgic Nightmare said:
Lou Malnatis
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Burts Place

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*actually this snap is from Pequods, kinda the same thing but yeah.
Come to Chicago GAF
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I so want to go to Burt's Place. Maybe I'll call and reserve a spot for next week.

Have you ever been to Vito and Nick's? That is some of the best pizza around.
 
Cold or Hot?

If I order I pizza I usually put it in the fridge until it's cold. If I make a frozen home pizza I put it back into the freezer when done until it gets to 'next day' temp.
 
Drazgul said:
Burnt pizza is a cardinal sin.
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Nostalgic Nightmare said:
It's only a top caramelized layer of butter. Pizza isn't burnt the whole way through, just has to do with the way it cooked in the pan, but to each their own.
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that's not burnt butter. it's parmesan they sprinkle around the edges that caramelizes.

it is the best part of the pizza.

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does anyone have any experience with detroit style pizza? i cook a lot of pizza, and pictures of detroit pizza are always so pornographically delicious looking.
 
I hardly ever order pizza unless I am being super lazy. I usually make my own. I built a wood fired pizza oven at a friends house a few years ago... OH HOW I MISS THAT THING.
 
Nostalgic Nightmare said:
I've always wanted to try grilling it, I make my own now but use this shitty pizza stone in my oven at 500 degrees.
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i feel your pain of the 500 degree oven limit. you can make some pretty damn good pizzas in there, though. america's test kitchen recommends putting the stone as close to the ROOF as possible, heating it as high as the oven will go for ~1 hour, then going from there. the reduced distance between the stone and the roof makes the oven stay hotter and cook the pizza faster (obviously important for neopolitan style pie).

but yeah, i make pizza like this sometimes.
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beelzebozo said:
does anyone have any experience with detroit style pizza? i cook a lot of pizza, and pictures of detroit pizza are always so pornographically delicious looking.
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If by "experience" you mean eating it, then yes. I love Detroit pizza. I get it every time I go back there.

BTW, I don't know if I ever thanked you, but you gave me a recipe for dough and it works perfectly. Made my pizzas much better. My dough was the weakest part. Thank you.
 
Bulbo Urethral Baggins said:
If by "experience" you mean eating it, then yes. I love Detroit pizza. I get it every time I go back there.

BTW, I don't know if I ever thanked you, but you gave me a recipe for dough and it works perfectly. Made my pizzas much better. My dough was the weakest part. Thank you.
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<3

glad you're enjoying it, man. what kinda pie you make the most? toppings, method, et cetera? any interesting lessons you've learned in the process?

also, any info you can give me about the character of detroit style pizza would be helpful. i aspire to recreate (kentucky ain't near detroit)
 
I always eat the crust first. So good.

Assuming that the pizza is well made of course.

Also, Deep Pan pizza isn't really pizza. It is some kind of crap meat pie.
 
Log4Girlz said:
How often do you guys have pizza? Lately, I don't eat it...every time I do I gain so much weight.
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i order a pizza once every couple weeks.. and then during any given week ill probably get a couple of slices from the local spot. i'm one of those people that doesn't gain weight tho.
 
Guys. Hummus is the best dip for pizza crust and you should stop using whatever it is you currently use.
 
Well now I want Pizza for lunch, thanks!

Shame that the quality won't be near as good as what I've seen here...
 
beelzebozo said:
<3

glad you're enjoying it, man. what kinda pie you make the most? toppings, method, et cetera? any interesting lessons you've learned in the process?

also, any info you can give me about the character of detroit style pizza would be helpful. i aspire to recreate (kentucky ain't near detroit)
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I usually like some kind of meat on my pizza. I try to find a good, quality thin pepperoni and not that salty shit. I like pork sausage too. My standard pizza is usually a no-cook tomato sauce, sausage or pepperoni, peppers or red onions, fresh tomatoes, real mozzerella and what I found really makes a pizza is fresh basil leaves. Gotta have those. Love mushrooms too. As for dough, I've been just following your recipe. Like you said before, it's best to keep it moist. I've added a little too much flour before and it just isn't the same. I had some pics but lost them when my phone died.

Wish I could help you recreating a detroit pizza, but I'm no help.
 
dygiT said:
Guys. Hummus is the best dip for pizza crust and you should stop using whatever it is you currently use.
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Or, you know, just make some pita bread to go with the hummus.....?

Which reminds me: any kind of dressing on a pizza is a big no no.
 
lunchtoast said:
I'd love to get into making some home made pizza. Last time I tried to make dough I failed miserably.
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give us some detes about what you did. pretty sure we can work it out. if nothing else starting with a focaccia cast iron pizza would be a good way to begin.
 
beelzebozo said:
give us some detes about what you did. pretty sure we can work it out. if nothing else starting with a focaccia cast iron pizza would be a good way to begin.
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It was a couple years ago so I don't remember the details. I would probably just need practice and follow a video.
 
If anyone lives near York Pennsylvania, there is a restaurant in a small town nearby called John Wright Restaurant that has an imported wood grill from Italy that cooks pizza in 90 seconds. They have different pizzas like the thai one mentioned in the OP and a crab cake pizza. So delicious.
 
As someone from Connecticut I have to say that New Haven style pizza is kinda overrated. It's not even that different than other kinds of pizzas.

Give me a real Brooklyn pizza please.
 
Cudder said:
Fuck people who don't eat the crust.
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If the crust by itself isn't really good, then it's not worth it. This is usually the case with Greek style crusts.

But with Italian crust, if it's made with the right dough then it's great. Sometimes I'll save the crusts for later and dip them in a mix of oil, parmesan, garlic, and Italian seasoning. A good crust that isn't too heavy will get eaten right there on the spot. Honestly, I'd rather eat whole slices of pizza (crusts included) and save leftover slices than eat just the topping part and leave a bunch of crusts, but like I said some crusts can be saved for later.

Let's talk about toppings. This is how I'd rank my preference in toppings:

Meat
1) Pepperoni
2) Sausage
3) Salami
4) Chicken
5) Hamburger
6) Bacon
7) Ham
8) Anchovies

From the Garden
1) Peppers
2) Onions
3) Mushrooms
4) Roasted/cooked tomato
5) Broccoli
6) Eggplant
7) Potato
8) Raw tomato

When it comes to vegetables, I usually prefer when they're caramelized or roasted rather than raw. As far as additionally cheeses are concerned, I prefer ricotta to parmesan but both provide a little something extra in the right contexts.
 
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