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Post by Deleted on Sept 14, 2010 21:41:41 GMT
Okay, you can stop throwing the olives now. Clearly we are never going to get the list of these places! Of course, I shouldn't even be here anyway, because my opinion of pizza is well known.  |
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Post by Deleted on Sept 15, 2010 12:24:00 GMT
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Post by lagatta on Sept 20, 2010 15:38:09 GMT
Unlike k2, I'm fond of pizza - however i ABHOR pepperoni. I do like olives.
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Post by Don Cuevas on Sept 26, 2010 15:16:32 GMT
Yesterday evening, I made a Large Pizza Margherita and a Medium chorizo seco, sweet red pepper and onion.
The sauce was excellent; seasoned but nor excessively. The bottom crust wouldn't brown, but nothing new about that.
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Post by Deleted on Sept 26, 2010 15:20:38 GMT
Those temperamental crusts!  |
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Post by Deleted on Sept 29, 2010 11:42:11 GMT
Yesterday eving, I made a Large Pizza Margherita and a Medium chorizo seco, sweet red pepper and onion. The sauce was excellent; seasoned but nor excessively. The bottom crust wouldn't brown, but nothing new about that. Somewhere in here,Imec recommended using parchment paper DC,and although, I haven't tried it yet,it seems an excellent remedy to this problem. Being able to crank the heat up very high to allow the crust to brown lined with the parchment paper to prevent it from burning. |
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Post by Deleted on Nov 13, 2010 22:21:40 GMT
Porco pizza... no need to learn Portuguese to understand what to do.
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Post by tod2 on Nov 16, 2010 5:37:12 GMT
That looked awful! Give me the piggy just as it was before they started putting all that gunk on top  But then it would'nt be pizza would it? Kerouac, Hawaain Pizza is one of the most ordered here - it's ham & pineapple. |
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Post by imec on May 1, 2011 3:47:32 GMT
Cuz sometimes less is more...  |
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Post by Deleted on May 1, 2011 5:00:04 GMT
That's the sort of pizza of which I approve, using more traditional ingredients. Of course I do realize that cheese is generally used much more sparsely or not at all on most Italian pizzas.
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Post by Deleted on May 1, 2011 10:26:25 GMT
I approve of that pizza as well, being a less is more pizza lover. Very yummy looking imec.
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Post by lagatta on May 1, 2011 10:35:42 GMT
I'm definitely of the less is more school. That looks lovely, though I'd use less cheese. I'm assuming that imec is using decent sausage and not that horrific supermarket pepperoni (though nowadays better sausage can be bought at supermarkets as well).
I guess I can't expect kerouac to scout out the best pizzerias in Paris for us, eh?
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Post by Deleted on May 1, 2011 11:00:57 GMT
I'm definitely of the less is more school. That looks lovely, though I'd use less cheese. I'm assuming that imec is using decent sausage and not that horrific supermarket pepperoni (though nowadays better sausage can be bought at supermarkets as well). I guess I can't expect kerouac to scout out the best pizzerias in Paris for us, eh? I'm squinting at the pic,and,I think,what you are perceiving as pepperoni is actually fresh tomatoes Lagatta. Dunno for sure though. I had thought pepperoni at first glance. |
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Post by Deleted on May 1, 2011 11:07:50 GMT
Yes, my first impression was sausage until I realized they were cherry tomatoes.
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Post by imec on May 1, 2011 13:41:40 GMT
Well, casimira is right, this pizza features only fresh mozzarella and tomatoes and was sprinkled with basil following cooking. There is very little cheese on it actually - and as for "cheese is generally used much more sparsely or not at all on most Italian pizzas", there are so many styles and varieties of pizza made in Italy that I can't agree with this.
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Post by mich64 on May 1, 2011 17:31:37 GMT
Imec that pizza looks so delicious!
Cheers,
Mich
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Post by imec on May 1, 2011 18:03:04 GMT
Thanks mich! It was indeed tasty and a refreshing change from my usual heavy handed versions (although I did enjoy a slice or two of the pepperoni and capicollo pie I made for my son! ;D).
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Post by Kimby on May 27, 2011 3:58:21 GMT
(I should NOT have looked at this thread. I am so HUNGRY for pizza now, it hurts!)
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Post by lagatta on May 30, 2011 13:12:44 GMT
imec is correct about the rather mind-blowing number of pizza variations - and related foccaccias and other bread-dough based dishes in Italy.
Strangely, often plain bread in Italy is not particularly good. It is generally better in France (talking of a similar type of bread - of course Germanic breads are a whole other animal).
Yes, this really makes me crave pizza.
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Post by hwinpp on May 31, 2011 6:28:13 GMT
I don't know why Jack doesn't like pizza, look at it as a sandwich , easy as! |
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Post by Deleted on May 31, 2011 7:15:14 GMT
You have forgotten than I am not a big fan of sandwiches either. |
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Post by Don Cuevas on Jun 14, 2011 7:47:51 GMT
It hadn't been much more than a week since we'd visited Ray's Famous NY Pizza, in Verona, NJ. But yesterday I got the pizza impulse yet again. I made a slower rising dough than my usual, with only 1 tsp yeast in 5 cups of flour, and let it rise over 3 hours. I kept the toppings simple, with minimal cheese. (Actually, I was using up a funky chunk of mozzarella, from which I trimmed mold, so that naturally kept the cheese to a minimum.) For sauce, I took the recommendations of various Italian cookbooks, and made it out of lightly crushed and well drained canned plum tomatoes in puree. Added salt, pepper, crushed garlic and oregano, and a tiny squirt of olive oil. From a 28 oz. can of tomatoes, there was just enough to lightly cover two medium pizzas. I used the solid bottomed, dark colored pans instead of the perforated pans, which seldom give brown crusts. The dark pans did a good job. The first pizza was a classic Margherita. The basil was freshly picked from pots in the front yard.  The second pizza was this zesty Puttanesca, with two kinds of olives, anchovies and a sprinkle of red pepper flakes.  With our pizze, we enjoyed some nice red wine from Spain and from Chile. |
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Post by imec on Jun 15, 2011 1:41:32 GMT
Nice Don Cuevas! Here are my Sunday night pies - Steak and Tomato. Cappicolo and Pepperoni...  |
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Post by bixaorellana on Jun 15, 2011 2:18:26 GMT
Pretty, pretty pizzas!
I now hold anyporters responsible for much of what I eat. I can go ages without even thinking of pizza, but then saw DonC's pics earlier today & there was a pizza in the center of my brain.
Accordingly, I just made a pizza & am waiting for it to cook, only to log on here & see Imec's Sunday night beauties.
No lovely sausage nor anchovies here, and the dough certainly didn't look all that nice, but with tomato sauce, then minced basil, jalapeño, & garlic, then pieces of red poblano, and a positive paving of white onion slices, followed by crumbled, fairly funky farmer's cheese & some grated white jack, it should be okay for my purposes.
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Post by bixaorellana on Jun 15, 2011 3:39:33 GMT
Well, I am just pleased as punch pizza with my little self! Look how homely the pizza is, true, but ohmygod was it delicious! I had no hopes for the crust, but it actually came out pretty crisp & tasty. My little electric oven came with a pizza tin that's made from wavy aluminum perforated all over & made to cover the entire rack of the oven. I set the oven to convect at 500°.  Wanna bite?  |
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Post by Don Cuevas on Jun 15, 2011 8:08:38 GMT
¡Que vivan las pizzas!
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Post by Kimby on Jun 15, 2011 14:43:55 GMT
(I'm waiting for them to invent computer screens that are sorta like "scratch and sniff" but more so - scoop and swallow!)
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Post by mockchoc on Jun 16, 2011 8:55:32 GMT
Cook you pizza on a heated ceramic or earthernware tile then it'll be even crispier, must be easy to find a basic one there not even meant for pizza?
Does look amazing so if you are happy then it's good enough!
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Post by bixaorellana on Jun 16, 2011 17:00:09 GMT
Really, Mockchoc? Sure, I might even have a workable tile. It won't crack in the oven?
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Post by mockchoc on Jun 17, 2011 6:46:08 GMT
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But then it would'nt be pizza would it?
