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Making the perfect thin pizza crust??? - Page 2

post #31 of 33

San Marzano tomatoes can be bought in any grocery store (Cento brand, for one), and buffalo mozza can be found at any better-than-average grocery with a good cheese section.  Buffalo mozza is a bit pricey, but it's worth it over the flavorless wet cow's milk balls masquerading as "real" mozza.


I do agree that AP flour is just fine for dough, it's more about the process and technique there.  I do think a blend of AP and bread flour gives the best flavor and consistency, personally.  I use Gold Medal AP and King Arthur bread, nothing fancy and in every grocery store...

post #32 of 33

Two steps to making a good pizza for me.............Turn car on, drive to New York Pizza restaurant.......Life is to short, a good crust has to many variables, most people screw it up at home. When I want good pizza, I don't want it burnt on the bottom and raw on top. I'm a Chef, if I can't figure it out then screw it, I'll go to a place that does it right. If I was to do it at home AGAIN, I would want a Outside wood burning pizza oven, with temps between 600 and 700 degrees, two minutes, fricking 2 minutes and it done.,,,,,,,,,,

post #33 of 33

I'm not talking about San Marzano tomatoes as a variety but as an italian import.  I've grown heirloom San Marzano's and its a great plant.  They are also easy to find domestic San Marzanos canned here in the US.  "San Marzano" brand is an example.  I just feel that the best pizza found in America isn't merely the most exact replication of the best pizza found in Italy to the point where we should show preference to Italian ingredients.  The pizza I prefer, Chicago-style thin crust that is all over the Midwest, has considerably more sauce than a Vera Napoletana or a NY pie--after the crust, the sauce is clearly the most important.


As for Buffalo Mozz, I enjoy it especially in raw applications.  In pizza I'd rather have the low moisture Wisconsin stuff and I don't use much of it.


Again, I've heard that food is about 60% ingredients and 40% technique but I'd say that pizza is an exception to the rule since the technique is easily compromised and the ingredients aren't.  The true challenge is in getting the most out of flour, water, yeast, and salt.

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