pizza

Talk about things that are not necessarily related to music or the guitar.
casy
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pizza

Post by casy » Sat Jul 06, 2019 8:49 pm

What's your favorite pizza?
Of course, it all depends on the area where you live or lived.
I'm talking mainly about the frozen kind that you get at the supermarket.
We also need to account for our changing tastes over time.
Rarely do we like to the same thing all the time.
Sometimes the packaging or presentation influences our final decision.
Then again there are so many choices its hard to decide.
Also, there are other brands we never heard of or tasted.
If you love pizza almost all of them may make your mouth water.
The number and variety of toppings also confuse the whole issue.
You can also mention some real duds that you came across.
You can also compare how close your frozen pie compares to home delivery.
I like several: Home Run Inn, Newman's, Jacks, Red Baron, Tombstone
I don't like Tony's

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Mollbarre
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Re: pizza

Post by Mollbarre » Sat Jul 06, 2019 8:51 pm

Dr. Oetker.

They never compare to "real" pizza!
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bear
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Re: pizza

Post by bear » Sat Jul 06, 2019 10:03 pm

I'm married to an Italian. What is frozen pizza?
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Kjetil Heggelund
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Re: pizza

Post by Kjetil Heggelund » Sat Jul 06, 2019 10:15 pm

My wife only likes the pizza I make on Saturdays. With pepperoni!
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doug
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Re: pizza

Post by doug » Sat Jul 06, 2019 10:36 pm

I’ve only tried one or two frozen pizzas, and they were not good. I like Pizza Hut’s thin and crispy Super Supreme pretty good. I think my favorite is from a local family-owned restaurant.....the dad is from New York, and is Italian.
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muirtan
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Re: pizza

Post by muirtan » Sat Jul 06, 2019 10:50 pm

I bake my own, one 'normal' and one gluten free. Toppings, whatever we fancy and whereever possible fresh from the garden.

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RJVB
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Re: pizza

Post by RJVB » Sun Jul 07, 2019 11:09 am

Even frozen pizza-like objects can be turned into something not bad at all with a little bit of personal customisation ;)
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segobreawill
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Re: pizza

Post by segobreawill » Sun Jul 07, 2019 11:12 am

muirtan wrote:
Sat Jul 06, 2019 10:50 pm
I bake my own, one 'normal' and one gluten free. Toppings, whatever we fancy and whereever possible fresh from the garden.
+1
Make your own! When it comes to frozen pizza, the box is ALWAYS better than the product inside! :lol:

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lagartija
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Re: pizza

Post by lagartija » Sun Jul 07, 2019 12:21 pm

bear wrote:
Sat Jul 06, 2019 10:03 pm
I'm married to an Italian. What is frozen pizza?
:lol:

I knew you would chime in on this! ;-)


Before I found out that wheat products made me ill, I would buy whole wheat pizza dough from Whole Foods and make my own. Once you have the dough, making the rest of it is pretty quick and is so superior to anything you can buy.
The frozen ones are like pieces of cardboard with very few veggies thrown on and excessive amounts of cheese.
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muirtan
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Re: pizza

Post by muirtan » Sun Jul 07, 2019 12:33 pm

lagartija wrote:
Sun Jul 07, 2019 12:21 pm
bear wrote:
Sat Jul 06, 2019 10:03 pm
I'm married to an Italian. What is frozen pizza?
:lol:

I knew you would chime in on this! ;-)


Before I found out that wheat products made me ill, I would buy whole wheat pizza dough from Whole Foods and make my own. Once you have the dough, making the rest of it is pretty quick and is so superior to anything you can buy.
The frozen ones are like pieces of cardboard with very few veggies thrown on and excessive amounts of cheese.
It's easy to make wheat free pizza yourself and no kneading is needed, the longest part is letting the dough rise. PM me if you want the recipe I use.

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RJVB
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Re: pizza

Post by RJVB » Sun Jul 07, 2019 1:20 pm

Only very little folding is needed if you want to arrive at a really nice bread base. I'd say it's required because you're looking at 24-48h or leavening, and IMHO you cannot leave a dough that long without working it a little bit.
I use my own sourdough as the leavening agent; theoretically this has the advantage of bringing down gluten content to levels that humans have lived with for ages.

There are a number of recipes for skillet pizza with a lot of potential on the Lodge website.
Gretsch G9240 "Alligator" wood-body resonator converted to non-metal strings (China, 2018?)
Bolink baroque violin (Hilversum, 1982)
Formerly: Brian Cohen baroque violin (London, 1985), Nadegini modern violin (Paris, 1924)

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bear
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Re: pizza

Post by bear » Sun Jul 07, 2019 1:54 pm

lagartija wrote:
Sun Jul 07, 2019 12:21 pm
bear wrote:
Sat Jul 06, 2019 10:03 pm
I'm married to an Italian. What is frozen pizza?
:lol:

I knew you would chime in on this! ;-)


Before I found out that wheat products made me ill, I would buy whole wheat pizza dough from Whole Foods and make my own. Once you have the dough, making the rest of it is pretty quick and is so superior to anything you can buy.
The frozen ones are like pieces of cardboard with very few veggies thrown on and excessive amounts of cheese.
There is a place on Federal Hill (Ristorante Roma) that makes pizza as good as I had in Italy.
2019 Gretsch G9126 432mm
2013 Jeff Medlin '37 Hauser 640mm sp
2006 Michele Della Giustina Concert 10 string 650mm ce
2005 Jose Ramirez 4E 650mm ce
2005 Manuel Rodriguez Model C3F 650mm sp
2003 Manuel Rodriguez Model D 650mm ce

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lagartija
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Re: pizza

Post by lagartija » Sun Jul 07, 2019 4:19 pm

RJVB wrote:I use my own sourdough as the leavening agent; theoretically this has the advantage of bringing down gluten content to levels that humans have lived with for ages.
The problem is with wheat products, not necessarily gluten. I can eat rye and have no problems and that has gluten in it. Perhaps I lack an enzyme needed to break down some component in wheat products. That is true for me with regard to cow’s milk protein....not lactose, but the protein. I can eat sheep or goat products without any problem.
When the sun shines, bask.
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Classical Guitar forever!

Marshall Dixon
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Re: pizza

Post by Marshall Dixon » Sun Jul 07, 2019 4:23 pm

Pizza dough:

2 cups flour
1 teaspoon salt
1 Tablespoon yeast
6 ounces water.

The day before cooking add half the flour to the water/yeast mix that has been activated. Mix well. Cover and let stand at room temperature overnight.

Some time next morning add the rest of the flour and knead for 5 minutes. Let it stand till you're ready to prepare. Knead a little more and add flour or water as necessary. It should be a little sticky/stretchy.

When ready to prepare, roll out the dough and let it rise for 20 or 30 minutes. It doesn't have to be round.

Put what you like on top.

I like to use a barbeque because it gets hotter. But an oven on full blast will work. Preheat a cast iron griddle for 15 or 20 minutes.

I put the dough on parchment paper. So it slides off the cookie sheet I use for a spatula. After 2 minutes cooking time I remove the paper. It slips right out.

It usually takes about 7 minutes on the BBQ. A little longer in the oven. Really, the heat should come from the top and bottom.

Peek at the crust and it should be golden brown. A little charred in spots is OK.

My first job at age 16 was a pizza cook at Romano's Italian reataurant in Rockaway Beach, CA. The old folks were from Genoa. Mama still ruled the kitchen at age 84. ("Whatsa matta for you, boy?") The oven was gas fired brick top and bottom. 630-650° F is where she kept it. After the crust was rolled out it was placed on a big spatula with a dusting of corn meal to keep it from sticking. Cooked right on the brick.

You kept the oven clean by sweeping it with a special broom. Or Mama would NOT be happy.

Papa was 96. He still walked through the kitchen every day on his way to the bar where he would enjoy a glass of wine and the company of the pretty waitresses. One day he slapped me on the butt with his cane and when I turned around saw him with a big grin on his face, pointing with his cane at a waitress bending over, whose legs he found attractive. "What you think, boy?"

I thought; "when the moon's in the sky like a big pizza pie - thats amore!"

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RJVB
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Re: pizza

Post by RJVB » Sun Jul 07, 2019 5:54 pm

No olive oil in an Italian pizza dough recipe?? We have one from a Napolitan friend and it has 1 tbspn of it, with similar proportions of the other ingredients.
Gretsch G9240 "Alligator" wood-body resonator converted to non-metal strings (China, 2018?)
Bolink baroque violin (Hilversum, 1982)
Formerly: Brian Cohen baroque violin (London, 1985), Nadegini modern violin (Paris, 1924)

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