Pizza Crust - East Coast vs. West Coast ! WORD! | |
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Anonymous Coward (OP) User ID: 5943151 United States 02/18/2013 08:23 PM Report Abusive Post Report Copyright Violation | Ahhhh! I have hard it said that "Warm" or "ROOM TEMP" water STARTS the "Yeast Process" too soon ... Then you get "Bubbles" and a more "Chewy" pie ... It "Looks" bigger ... But it doesn't really 'satisfy' ... ------------------------- Seems that the "Ice Water" ... Bread/east/Water ... Blend is the BEST? ------------------------- Italian FRIENDS ... What do YOU Say? Gratzi! |
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Anonymous Coward User ID: 34711581 United States 02/18/2013 08:32 PM Report Abusive Post Report Copyright Violation | Cheese on the Bottom? Quoting: Anonymous Coward 5943151 Sauce on top? ------------------- Sauce on the bottom ? Cheese on top? ------------------ Little Basil leaf? Little "Sumthin ... Sumthin"? Wha? I put sauce on bottom, stuff, cheese. I frequently mix the dough and put it in the frig overnight and take it out to warm and grow the next day. It gives the yeast a little time to make some flavor. I broke my pizza stone and I need to see if Lowes has some unglazed terra cotta tiles to put in my oven. I lost my old sauce recipe and I'm searching for something new. No luck so far. |
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Anonymous Coward User ID: 18996623 United States 02/18/2013 08:37 PM Report Abusive Post Report Copyright Violation | Pizza Margarita is the original and best form of pizza. This guy spent an obsessive amount of time perfecting the recipe for it, very impressive dedication and he shares all of the info, check it out: [link to www.varasanos.com] |
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Anonymous Coward User ID: 24410859 United States 02/18/2013 08:38 PM Report Abusive Post Report Copyright Violation | [link to www.difara.com] |
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Anonymous Coward User ID: 18996623 United States 02/18/2013 08:42 PM Report Abusive Post Report Copyright Violation | Brick oven, has to be brick oven. I even have a special stone slab that turns a regular oven into a brick oven. Because God help me if you cook my pizza in a regular oven... Quoting: Booster Gold It's all about high temperature, and it doesn't necessarily need to be a brick oven, just a hot oven (hotter than most home ovens get except for on cleaning cycle). Brick-oven in the restaraunt pizza industry is more of a marketing gimmick than anything. |
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Anonymous Coward User ID: 17418121 Ireland 02/18/2013 08:45 PM Report Abusive Post Report Copyright Violation | Flour ... Yeast ... Water ... Quoting: Anonymous Coward 5943151 Tossed or Rolled? ---------------------- Water ... Hot or COLD? ---------------------- Yeah! Some of YOU KNOW! --------------------- What is the ... word???? Then ... Quoting: Anonymous Coward 5943151 After the Crust ... ? What? A few slices ... (Crumbles)? ... (Shreds)? ... of Mozerella? What ... On top of that? What herbs ? Do You DO 'Meat'? If So ... What? ----------------------- Come on Guys ... Looking for YOUR BEST ... HOME MADE ... PIZZA! Ok op here goes pesto (instead of tomato sauce) Roasted chicken mozzarella piquante peppers chopped finely black pepper green peppers chopped roughly Button mushrooms cooked in butter & thinly sliced delicious I also use olive oil in the dough |
Anonymous Coward User ID: 32130791 United States 02/18/2013 08:47 PM Report Abusive Post Report Copyright Violation | "West Coast" pizza crust? That's like saying "Miami" Cheesesteak. Quoting: Anonymous Coward 15015575 [link to wyeastpizza.com] we do pretty well out here on the left coast... |
Anonymous Coward User ID: 24410859 United States 02/18/2013 08:54 PM Report Abusive Post Report Copyright Violation | "West Coast" pizza crust? That's like saying "Miami" Cheesesteak. Quoting: Anonymous Coward 15015575 [link to wyeastpizza.com] we do pretty well out here on the left coast... Ok, it looks pretty, I'll give you that. But, how many people does it feed? Brooklyn pies = 4 people or more... or only 2 people, if you're dining with a gavone. |
Anonymous Coward User ID: 18996623 United States 02/18/2013 08:58 PM Report Abusive Post Report Copyright Violation | "West Coast" pizza crust? That's like saying "Miami" Cheesesteak. Quoting: Anonymous Coward 15015575 [link to wyeastpizza.com] we do pretty well out here on the left coast... That looks pretty good. When I lived in Cali for a year it seemed that all of the pizza was either subpar and expensive regular pizza, or just straight weird (cinnamon in the tomato sauce, and other various abominations). |
Anonymous Coward User ID: 17418121 Ireland 02/18/2013 08:59 PM Report Abusive Post Report Copyright Violation | Also op You Can add your favourite herbs and spices to the dough too I crush garlic & put it in bottles of virgin olive oil. The authentic way is to roast whole garlic cloves in tin foil until you have a liquid. This is what chefs use in making garlic bread. As for adding herbs, 2 tsp of fresh herbs equals 1 tsp of dry herbs. When adding herbs & spices to taste, always remember rosemary, thyme & eastern spies in moderation. Also chicken can be marinated in garam masala (or other spices) and any liquid like orange juice with cornflour for thicker consistency or honey for sticky marinade. |
Anonymous Coward User ID: 17090286 United States 02/18/2013 08:59 PM Report Abusive Post Report Copyright Violation | Also op Quoting: tayto You Can add your favourite herbs and spices to the dough too I crush garlic & put it in bottles of virgin olive oil. The authentic way is to roast whole garlic cloves in tin foil until you have a liquid. This is what chefs use in making garlic bread. As for adding herbs, 2 tsp of fresh herbs equals 1 tsp of dry herbs. When adding herbs & spices to taste, always remember rosemary, thyme & eastern spies in moderation. Also chicken can be marinated in garam masala (or other spices) and any liquid like orange juice with cornflour for thicker consistency or honey for sticky marinade. Try adding some ground rose or lavender to the dough. |