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re: I have a question regarding Pizza
Posted on 2/9/17 at 6:05 am to MeridianDog
Posted on 2/9/17 at 6:05 am to MeridianDog
quote:
hopeless. To me, it is burnt as are most of the pies I see here
Thats terrible MD. Poor Otis' pie is about as perfect a pie as can be made. The totinos pizzas might be your safe bet from here on out. Lol
0
Posted on 2/9/17 at 6:58 am to Martini
those pics look great. thats why its criminal for those trendy pizza places to charge $15 plus for a pie that you can make just as good at home
do yall make your own crust or buy raw from a local place?
do yall make your own crust or buy raw from a local place?
Posted on 2/9/17 at 7:08 am to MeridianDog
Burned pizza is one of my peeves. So is referring to pizza as pie.
Posted on 2/9/17 at 7:54 am to AlxTgr
quote:
Burned pizza is one of my peeves. So is referring to pizza as pie.
Pizza in ny/nj is meant to be charred, and is referred to as a pie.
Pizza everywhere else sucks imo.
What is ny style pizza?
This post was edited on 2/9/17 at 7:57 am
Posted on 2/9/17 at 8:12 am to la_birdman
"I don't see nothing wrong..."
This post was edited on 2/9/17 at 8:15 am
Posted on 2/9/17 at 8:17 am to dallastiger55
quote:
its criminal for those trendy pizza places to charge $15 plus for a pie that you can make just as good at home
It's a shame that businesses aren't in it for charity and instead have to make money to pay bills.
Posted on 2/9/17 at 8:27 am to dallastiger55
quote:
thats why its criminal for those trendy pizza places to charge $15 plus for a pie that you can make just as good at home
Do me a favor and add up the cost of all the ingredients for that pizza. It isn't that much cheaper at home.
Then add in cost for wherever you cook it, the equipment you use to cook it, staff, and insurance, etc. Do you think these things don't have a cost? And that's before we even get to any profit.
Posted on 2/9/17 at 8:27 am to MeridianDog
When I worked at a Johnny's in undergrad, we had a regular request we cook his pizza twice as long as we normally would. The crust was straight black, but he came in every week and tipped well, so to each his own I guess.
Posted on 2/9/17 at 8:29 am to dallastiger55
quote:
those pics look great. thats why its criminal for those trendy pizza places to charge $15 plus for a pie that you can make just as good at home
do yall make your own crust or buy raw from a local place?
do you how much a pain in the arse it is to make a good pizza crust?
Posted on 2/9/17 at 8:31 am to dallastiger55
quote:
those pics look great. thats why its criminal for those trendy pizza places to charge $15 plus for a pie that you can make just as good at home
Yeah except for the fact you can't make just as good pizza at home. I helped open a James Beard nominated and GQ magazine award winning "trendy pizza" place and it took us almost three full years to develop the perfect dough and working on a wood oven every single day for weeks to make sure we knew how to use it perfectly. The burnt bubble on the crust are a result of the perfect sourdough and moisture content. The leopard spots on the bottom are the result of cooking spots and oven floor temps. Knowing when and where to drop and also move your pizzas. There's a lot of science and hard work that goes into a series pizza restaurant especially ones with wood burning ovens. Try standing next to a 900 degree open oven for 8-10 hrs a day. It's not that easy. I just love the everyday "foodie" food network culture that has no idea the hard work, dedication and attention to detail being in a real professional kitchen is like.
But hey, food is subjective. You think your pizza is burnt with a few black spots and that is A Okay. Pizziola's who dedicated their lives to the crafts have another opinion and that's okay too.
Enjoy your pizza.
Posted on 2/9/17 at 8:36 am to DeltaHog
Great information. You'll probably get a little bit a blow back too. For what it's worth, I've worked a lot of fricking jobs that were a hell of a lot harder, and hotter, then standing next to a goddamn pizza oven in a restaurant for "work day".
But you are correct regarding the artisanal nature and expertise required to do something consistently. But that's about it.
But you are correct regarding the artisanal nature and expertise required to do something consistently. But that's about it.
This post was edited on 2/9/17 at 10:00 am
Posted on 2/9/17 at 8:52 am to OTIS2
Vice tv has a great show right now called the pizza show.
Very informative.
Very informative.
Posted on 2/9/17 at 8:54 am to rutiger
quote:Those people like bad food.
Pizza in ny/nj is meant to be charred
quote:and they don't know what pie means. I'm not in NY/NJ.
and is referred to as a pie
quote:NY pizza looks terrible.
Pizza everywhere else sucks imo.
Posted on 2/9/17 at 9:18 am to AlxTgr
quote:
NY pizza looks terrible.
Hahahahahahaha.
Whatever you say.
Posted on 2/9/17 at 9:22 am to rutiger
Do you order extra soggy?
Posted on 2/9/17 at 9:38 am to AlxTgr
quote:
Do you order extra soggy?
Never had a soggy pizza in ny/nj in my life. Sounds like you should just stick to dominos.
Posted on 2/9/17 at 9:59 am to rutiger
I hate Dominos
Posted on 2/9/17 at 10:10 am to AlxTgr
quote:
AlxTgr
You are the biggest contrarian on this website.
Posted on 2/9/17 at 11:50 am to SaintBrees
We ate this pizza in Venice. It was not burned. It was the best Margherita I've had in my life.
Posted on 2/9/17 at 11:50 am to OTIS2
quote:
For what it's worth, I've worked a lot of fricking jobs that were a hell of a lot harder, and hotter, then standing next to a goddamn pizza oven in a restaurant for "work day".
Good for you. Wasn't meant to be a pissing contest. Still doesn't take anything away from the folks who do work on a "goddamn pizza oven" 8-10 hours a day serving 300+ guest in a 78 seat restaurant. For what it's worth, I don't care how hot and how hard jobs you've worked in the past were. My reply had nothing to do with you or your past jobs.
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