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The Pizza Thread

post #1 of 20
Thread Starter 
Maybe it's just me but we've had some good discussions about Pizza lately. I got to thinking (been doing allot of that today) and decided that a Pizza thread was needed. This could be a place for everyone to share their pizza Q's and A's, posts, pictures and ideas. Since we had home-made pizza on the menu for dinner tonight it just seemed logical to go ahead and get it going. Admittedly it certainly was easier since making pizza is not just a "badda-bing badda-boom you got Pizza" project for me anymore. Dang if it isn't an all day project now. Sad 'cuz only just a couple few years ago I could knock out 20-25 in just a couple hours and when I got my start we'd knock out 500-1000 in a single shift not just 2 in a whole day.:(

Here I try to show from start to finish. (Although we are not showing the pizza being consumed. I didn't want to make anyone too jealous:lol:) There are some steps and descriptions I do leave out but it's nothing personal. Just things that make our pizza unique.

The Dough. ChefTalk Cooking Forums

The Sauce. ChefTalk Cooking Forums

The Build. ChefTalk Cooking Forums

And finally the Baking and Finish. ChefTalk Cooking Forums

Hope ya'll enjoy
post #2 of 20

The perfect crust

once the dough has risen. punch it down then cut it into what ever sizes
you want. put dough in frig for 72 hours. roll out pies and **** best crust
post #3 of 20
After eating at Delorenzo's in Trenton, NJ, I gave up pizza eating anyplace else, even my own place.......it's like driving a pinto after you've owned a ferrari! :lol:

honestly, LOVE the pictures though. really cool. step by steps. Fiance made pizza for the first time last week, not sure if I posed a picture, but it looked no where near as good as yours!

we just couldnt get the dough thin enough, kept "streching" back into itself.
post #4 of 20
Thread Starter 
Make one to show. I'd certainly love to see it!:cool: Maybe I'll try and get a shot of a single slice to show how the dough turned out.

I will say that Foodnfoto will probably shoot me for the quality of my pics but I'm still working on that. It's tough with the lighting in our kitchen. :blush:
post #5 of 20
I used to build mine a little different...
Sauce first (real thin coat).
Light layer of cheese (not a covering, just a sprinkle)
Meats (if doing pepperoni, half volume now, half later)
Cheese over all the exposed sauce
Remainder of pepperoni
Non-meat (veggies)
One last light dusting of cheese...
(modified Pizza Hut Process...)
I might be suffering from CDO.
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Just as they should be...
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I might be suffering from CDO.
It is just like OCD, except the letters are in alphabetical order.
Just as they should be...
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post #6 of 20
My pizza dough starts the night before about this time. Let it ferment on the counter for 18-24 hours. Roll it out thin, light coat of sauce, cheese, meat, into a 500 degree oven for 8-12 minutes.
post #7 of 20
I did a Papa Murphy's take and bake pizza last night. Got a simple cheese DeLite pie. Brought it home, stuck it in the oven. After 5 minutes pulled it out and sprinkled fresh chopped basil on it, back into the oven. Another 4 - 5 minutes in the oven, pulled it out and covered with thin slices of fresh tomato and a sprinkle of crushed red pepper. Let it rest about 5 minutes or so, then consumed.

It was pretty tasty. I know there are better pies out there, and RealSoonNow I'm going to try to make my own. We'll see how that goes.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 20
My dough uses a combination of 911's and Mary B's techniques. It's adapted from French and Italian bread techniques for pizza; and streamlining Peter Reinhart's pizza dough methods -- which are ridiculously time consuming. Not too many pizza places use a long "preferment" because of the time and storage area involved. One that does is Abbot's Habit in Venice. They're known for the bagel-like texture as well as the taste of their crust; and I try for the same thing. The dough starts with a day-before poolish (with some extra aging) which ends up being all the water and half the flour (all the water + some of the flour = "a sponge"), before having the rest of the flour kneaded in; then one regular rise; a pull-down; finally getting its last rise, retarded, in the fridge.

This gives the dough a fair bit of sour, and slightly chewy texture.

911s technique is used by a lot of good parlors. That retarded, single rise makes a good light tasting crust. You can really taste the water and salt in a crust made that way.

Mary? If that's the fully mixed dough, how do you keep it going so long on the counter? Doesn't the yeast get exhausted?

BDL
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http://www.cookfoodgood.com
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What were we talking about?
 
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post #9 of 20
It is a very low hydration formula that is for a cracker style crust. It seems to do fine though and is never collapsed when I go to use it. It is the Pizza Inn style recipe that I use a bit more water in to make it easier to work because of my shoulder problems. I really need a dough sheeter :lol:
post #10 of 20
Oh man, I live right around the corner from that place. It really is the best tomato pie I have ever eaten. Brought my girlfriend there for her first Jersey Pizza ever (she came from Nevada) and she was instantly smitten.

Trenton's best kept secret........until now I guess.
post #11 of 20
Spam, green olive and pineapple pizza, which was delicious.



We used the dough that comes in a bag frozen at the grocery store.
post #12 of 20
Spam yuck :lol: They export it from MN because nobody will eat it here :D
post #13 of 20
it is one of my guilty pleasures.
post #14 of 20
@ Devilnuts, beautiful picture
post #15 of 20
[quote=RPMcMurphy;233281]After eating at Delorenzo's in Trenton, NJ, I gave up pizza eating anyplace else, even my own place.......it's like driving a pinto after you've owned a ferrari! :lol:

Dude You aint lying about that.When I lived in north east philly would drive there all the time for delorenzo's tomatoe pies ,as they call them in tenton.
you ever hear about restaurant call Rossie, they make these huge burgers
enough for 4 people and if you eat one by yourself you don't need to eat for the rest of the week.
post #16 of 20
I don't think it's best kept! if you google around the pizza fanatic websites, it is ALWAYS in the top 5 in the US.

I go to the new one that opened up in Robbinsville off rt 33....sometimes the staff and I take 2-3 hour bottle of wine and a couple of pies lunches...

and they actually have BATHROOMS!

lots of NJers, we need to have a get together....
post #17 of 20
I'm about to move to PA next month :(

At least I'm still close to Philly.
post #18 of 20


just found that picture on my cell phone of a delorenzo's pie.
post #19 of 20
These are a couple that I whipped up and posted over at pizzamaking.com



http://i65.photobucket.com/albums/h2...ty99/index.jpg
http://i65.photobucket.com/albums/h2...y99/index2.jpg
post #20 of 20
Can you let me know how you did using the dough bought got from groceries?
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