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I Think We Need A Dedicated Pizza Thread

61K views 995 replies 25 participants last post by  Oldsarge 
#1 ·
Food Tableware Pizza Plate Ingredient
 
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#3 ·
Growing up, my Italian grandmother used pizzas as a way to use up leftovers so she sort of made refrigerator pizza the way some people make refrigerator soup. The idea that somehow a pizza needed a recipe would have confused her terribly. So except for anchovy fillets and pineapple, I'll happily eat most any kind that comes within reach.
 
#5 ·
I cheat by using pre-made pizza shells and coincidentally, my wife just left this morning to see the kids/grandkids for Christmas and left me with some. I make a mean pesto pizza with toppings I have on hand. Sometimes roasted red peppers, sometimes sausage, goat cheese, etc. I'll throw one together today or tomorrow and post a photo.

Oh boy, a pizza thread. This is where I shine! :p
 
#6 ·
I don't have a particular favorite style. Nona made hers out of refrigerator rolls, fergawdsake. My current pizzeria of choice happens to make a thin crust but the deciding factor is that they make it from sourdough. Merciful heavens! I can't remember when I've had one so good.

However, on the very rare occasion when I've been in Chicago, believe me I will happily tuck into a deep dish and when I scratch make my own, the crust is more like bread than a cracker. This current obsession with hyper thin 'Neapolitan' style crusts I believe to be a bit precious. Still, if it's well done with quality toppings, any pizza is far better than no pizza at all.
 
#13 ·
I'm going to do up a pizza today for dinner. Photos will follow. I'm counting the minutes.🍕

By the way, has anyone ever had spicy potato on a pizza? A local chain does that here, and I never knew if it was just their thing or if its a well known topping. Either way, I recommend it!
 
#14 ·
When I was just out of college and trying to live on my own, my go to Friday night meal was Stouffer's French Bread pizza. I looked forward to it all week long.

And after many slices of pizza later I can say without a doubt "That I've never had a bad slice of pizza but some were better than others."
 
#15 ·
There was one I had in Frankfurt-am-Main . . . It was advertised as "Originalische Italianische Pizza" and for a homesick GI it sounded just the ticket. Uh, no. The pepperoni was pepperoncini, the cheese was Ermenthaler and the sauce was--odd. It wasn't exactly bad but it was definitely the strangest pizza I ever ate. That was 1970. Things have improved a lot in the ensuing half century.
 
#30 ·
If I eat pizza out at a *good* pizza place (meaning staffed with Italians who've bothered to ship a pizza oven over from Naples), I favor the classic Margarita, or some variation on that. Crust on the thinner side.

(In Atlanta, that means Varuni in Morningside or Antico Napoletana off 14th, near Georgia Tech).)

Mostly I make pizza at home, though. My daughter has ballet on Fridays, and I pick her up at 5:30 and we'll stop by the store to get "the stuff" (Whole Foods, usually) and bake a pizza when we get home.

It's Friday evening, so we just get the pre-made pizza dough, use marinara sauce (not "pizza sauce" which is too sweet, usually), fresh whole-leaves of basil from the garden, Genoa salami, fresh mozzarella (we usually get ours from Star Provisions, a local deli), sliced olives, mushrooms, and sometimes artichokes. Bake at 500ish for 8-10 minutes; it's a thin crust, and we bake it on a kind of perforated non-stick pizza pan which I *love* (much better than a pizza stone).

In the past, I have built a pizza oven (out of terra-cotta blocks), but as you can imagine, that's enormous overkill for home pizza making; it has been disassembled, as it did not spark joy. I'll leave Serious Pizza to the experts with vowel-ended names.

DH

ps. At some point I plan to try a Dutch Oven pizza while camping. The fam has a big (10 day) expedition coming up in April; I may try it then!
 
#31 ·
The pizza place of my dreams here in Portland-ish is the Communion Bakehouse. They bake a lot of wonderful different things (including a world class chocolate chunk cookie!) but their pizza? Because this is Portland, the ingredients are all local and fresh. But the crust? Sourdough! I can't remember when I've had one as good, if I ever did. Maybe I'll go there tomorrow and have their Baba Ganash, with eggplant. The stuff of dreams.

And Rolf thinks we needed this thread, too.

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