Pizza...dough and traditional topping combinations

It may not be your teaching skills. OR their learning skills. This is one of those things that takes practice, that's all. The more they play with the dough, the more they'll get the feel of it. It may cost you a bit for the practice, but it will end up being worth it.

As for toppings, just promise me you won't do "Hawaiian" :p (apologies to the poster who asked about it, but it's an abomination!) If you have access to good manila clams, you could use them -- in the shell, like at Otto, Mario Batali's pizza place. :lips: Or out, as at other places.

White clam is very traditional New Haven (Connecticut) pizza. I've never managed to have it -- keep missing the chance for NH pizza, supposedly the finest in the USA.

The clam pizzas I've had are red (at least, the out-of-the-shell ones are), with a thin layer of tomato under the clams, but NO CHEESE.

You might want to check out what Chris Bianco does in Phoenix (Pizzeria Bianco?) -- another of the USA's best. And have a look at Ed Levine's book on pizza that came out a couple of years ago.

a west coast thang also...

White Clam Pizza

1 T. oil
1 med. size onion, sliced
1 clove garlic, minced
2 c. fontina or mozzarella, shredded, divided (I think I did 1/2 & 1/2...)
2 (10-oz. each) cans whole baby clams, drained
3 T. chopped parsley

a pizza crust - unbaked

Have the pizza dough at the ready & set aside.
About 45 min. before serving, saute the onion and garlic slowly, till the onion is opaque, but not browned.
Sprikle 1 1/2 c. of the cheese over the dough; then top w/the sauteed onion mixture.
Put the pizza in the oven on the bottom rack of oven for ~20 min..
Remove from oven, sprinkle the clams over the top of pizza; sprinkle w/the chopped parsley, & the remaining shredded cheese.
Put back in oven and bake another ~5 min., or till clams are heated thru & crust is browned and crisp.

When I moved up here to Rochester we went out to the Great Northern Pizza Kitchen and got a few slices. They had one that was a Ravioli Pizza. Simple ricotta filled raviolis, but what an interesting taste and texture on a pizza. I am not a huge ravioli fan, but this was very interesting!

Yeah, I have a thought. Why don't y'all share your pizza dough recipe?? I've seen many, have my own I think is pretty good, but I always like to see how others do it!

Are you familiar with encylopizza.com?

Interesting on sauces, doughs, toppings, etc. Very detailed and professionally profiled for pizza restaurants.

Tx,
doc

Had a terrific pizza once with poached egg and roasted prosciutto. The prosciutto was crispy, like bacon, and the eggs were still a little creamy in the middle. All were arranged on sliced fresh tomato with fresh basil julienne.
Talk about pizza for breakfast-this one was the best!

I luv Hawaiian pizza!!! pulled pork,mango yum!!
I grew up with green pizza.... dough, brushed with olive oil, eggs, spinache, cheese and baked. I'm told I cryed when I saw my first red pizza and white pasta.
pan

Jolly Roger

What type of dough/pizza are you making? I am the chef at a neapolatin style pizza place with a Woodstone oven, our dough is based on a traditional Naples style crust(Caputo flour) that is hand formed. I had only a few days before we opened to train my crew and I would say that 85% picked it up fairly quickly. I'm not bragging, just saying it might depend on the technique and the type of dough you are using. Practice is the key, though dough can be tempermental and react differently due to conditions(heat, humidity, proof times, etc...). I enjoy talking to others about this subject so feel free to P.M. me if you have questions.

P.S. This is my first time posting, hope I did it correctly!

Jolly Roger

Hey, thanks for the info on your dough making process. My own goes something like this:

22.5 oz Caputo "00" flour
7 oz salt
0.6 oz instant yeast
6 qt water(65 degrees)

Place water yeast, salt in mixing bowl. Add flour and mix for 8 minutes on low speed. Check texture of dough and adjust flour or water if needed. Let proof covered on counter for 45 minutes then portion into 9.5 oz dough balls. I used to use dough boxes but they got to moist. I now use plastic wrapped sheet pans. Not only do the dough balls stay tighter but they also are easier to remove from the pan during service. The other factors that make this a really easy dough to hand form are the fact that the lack of sugar makes for a slower overnight ferment which means I can get three or four days out of a batch of dough. Also the dough rolling technique I was taught forms the dough into really tight balls which makes the dough very stretchable. If the dough is tight it makes it easy for my guys to hand form it into 12" pies without tearing. My woodstone is actually gas fired and runs from 720 to 750 degrees. I like wood fired also but I can get a really consistent heat with the gas and the infra-red heating element under the deck. As far as teaching people to form dough, I just show them to push out from the center of the dough ball with finger tips and then gently stretch the dough with hands. If the dough has had time to sit out of the walk in for at least twenty minutes, it very easy to work with. No need to apologize, my passion too!

I really think that if the ingredients are fresh it doesn't matter. I think the focus should be on the dough. You guys never oil your dough?
I don't think my dough can be made commercially with consistancy because my dough is so slack. I can only get a piece of an old plate from a pizza hot enough placed right on the fire and covered for some time to cook properly. I have to have the black blisters on the bottom and if I did not eat it with a knife and fork my grandma would turn over in her grave.
It's very refreshing to see the passion going into what americans think is a simple dish. I'm sure your customers appreciate it.

ok, well that settles that.
put your dough minds together. visit Dallas. and we'll get the ball rolling. No good pie here. I'm thinking the biggest expence is the oven. What? 20-30 K
No brainer. We'll locate it near my bakery where the neighborhood average income is well over 1.5.:lol:
I have a friend who deals in Italian equipment that will gladly bring in flour for us in his containers.
we'll share the wealth!!!
forgot to tell you, our name has a dozen years tradition in the area, it won't take anything to expose us. We have a few Romanian Bros who do a good NY but only two locations. The only way I would do anykind of venture in this town is to purchase the property. I'm courting a seller in a location that would be perfect for this. It's just not right for a pastry shop. It's next to a family style neighborhood restaurant that is making it hand over fist.
edit sorry at 13.50 head

I love Pizza, I love just talking about Pizza. Adore reading about it. Favourite topping? T/sauce, mozz, mushroom, olive. Can someone please tell me why Pineapple/Ham attracts such odium? It isn't 'traditional' certainly, but lots of people seem to like it, and lots of toppings are a bit off the wall don't you think.

I do agree though that the peak is in the dough.

BOINK!!! just hit me, hawaiia, pineapple and ham. Is that still made?? I thought for sure it was gone.
I did have a good app pizza a momth ago with thin goat cheese spread,pulled pork, diced mangos,hum, I have to ask the misses what the top cheese was.

I had a pizza a few months ago at a resto that fancied the living daylights out of its self. Seeking safety, as always, I ordered vegetarian pizza. It arrived, as it would. But it was raw broccoli. I think the base must have been pre baked. I didn't eat it, I didn't complain, and I will never go back. Ham and pineapple is a very minor sin compaired to that grotesque offering. Truly revolting.

Jolly Rodger

Hey, I have been working 15 hour days for the last 3 weeks getting our place up and running and now I need to take over making dough because my "dough guy" just can't get it right! I feel your pain! I actually enjoy the dough making process but it is hard to enjoy when I have so many other things on my plate. I will go in tomorrow at 5 am and bang out 3 batches, put away my food delivery, work the lunch shift, prep for dinner and work the dinner rush. I am not complaining, I love it! I just wish the guy I hired to do the dough really knew as much as he said he did when I hired him. Live and learn. It is nice to see others have a passion for doing the job the right way. Some of us are just born to do this I guess. O.k., done venting. To answer your question about what we do with sheet pans of dough during service, we just pull them about twenty minutes before we need them and set them on a rolling cart by the line covered with plastic wrap. If the dough is 3 or 4 days old we keep them in the walk in till we need them so they are easier to work with. Some days I wish I could just not open when the dough isn't working! Instead I just toss alot of it in the trash can and keep trying! Let's keep this thread going cause I need something to read when I get home at night and everyone is asleep.

I think the broc. was raw, maybe blanched for 30 seconds so it could dry out in the oven. Bleechphutglerk. 'orrible mate, it was 'orrible. The waiter was good so we did leave a tip, it was the uncook who was to blame. The mindless basket.

I reckon you two should get together, make pizza to die for, offer a range of fresh salads, breads, and whatever goes down there, but not a large range. To take or sit. Work its bottom off for two years and sell. Capital gain. BUT DON'T DO RAW BROCCOLI. ;Þ

Just imagine if PH was Real food, and you held the spoon. Please excuse me, totter...totter... crunch, I think I am going to faint.