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Posted on 10/21/16 at 11:55 pm to LuckyTiger
Mmmm, we have Azzuro, Forge, Ca Momi, and Kitchen Door, here in Napa. Great pizza errywhere.
Posted on 10/22/16 at 12:10 am to LuckyTiger
quote:
Do You Feel Sorry For Those That Don't Know What Good Pizza Is?
Everytime I see a Domenica thread
Posted on 10/22/16 at 12:18 am to SuperSaint
Can't believe no snob has brought up Neapolitan style pizza. That's the pizza of choice in the foodie world.....and I don't care for it. It's a soggy, bland thing that you are made fun of if you call it out for being crappy.....my wife made me go to the local Neapolitan place e a couple of times....she finally agreed with me it's crap.
Posted on 10/22/16 at 1:53 am to Yat27
Tried the new Lit Pizza next to CCs by WalkOns the other day, very very good. Plan to go there often.
Posted on 10/22/16 at 2:36 am to Zappas Stache
quote:
Neapolitan style pizza.
I'm not a big fan of dessert pizzas either
This post was edited on 10/22/16 at 2:38 am
Posted on 10/22/16 at 9:21 am to fightin tigers
I view pizza Hut style pizza and gourmet style pizza as 2 different things. There is a time and place for both,
Posted on 10/22/16 at 11:26 am to Zappas Stache
To each his own...
Posted on 10/22/16 at 11:31 am to LuckyTiger
Damn I miss me some Godfathers. Was the best around here at the time.
Posted on 10/22/16 at 4:15 pm to Zappas Stache
quote:
Can't believe no snob has brought up Neapolitan style pizza. That's the pizza of choice in the foodie world.....and I don't care for it. It's a soggy, bland thing that you are made fun of if you call it out for being crappy.....my wife made me go to the local Neapolitan place e a couple of times....she finally agreed with me it's crap.
It's easy to screw up, so I'd be curious to know where you went. With that said, Neapolitan is apex pizza. Sorry not sorry.
Posted on 10/22/16 at 4:24 pm to Zappas Stache
quote:
It's a soggy, bland thing
Not a pizza snob here, but neapolitan mainly refers to the dough being just flour, water, salt, yeast, nothing else. Not sure if there's criteria for the sauce at all. But, basically, the Neapolitan place you have near you sounds like it just sucks. There's no reason a Neapolitan pizza can't have a crispy crust and be very tasty.
Posted on 10/22/16 at 4:40 pm to pongze
quote:
Not a pizza snob here, but neapolitan mainly refers to the dough being just flour, water, salt, yeast, nothing else. Not sure if there's criteria for the sauce at all. But, basically, the Neapolitan place you have near you sounds like it just sucks. There's no reason a Neapolitan pizza can't have a crispy crust and be very tasty.
While I might quibble with parts of your post, the important thing it gets right is this: Neapolitan pizza is all about the dough.
Being it's much harder to properly execute an in house dough than it is to buy good ingredients, the style is extremely easy to do poorly.
Posted on 10/22/16 at 6:31 pm to LuckyTiger
Being from Chicago, $5 for a pepperoni from little Caesars is pretty damn good when you're low on funds.
Posted on 10/23/16 at 8:36 am to Chief10
We rarely eat pizza because we are very strict with our diets
So when we do we aren't wasting those calories on shite like Pizza Hut. I'm going all out and getting a local hole in wall loaded pie that I can fold and demolish.
So when we do we aren't wasting those calories on shite like Pizza Hut. I'm going all out and getting a local hole in wall loaded pie that I can fold and demolish.
Posted on 10/23/16 at 8:54 am to LuckyTiger
Yes.so many have never had the greatness that is Johnny's.
Posted on 10/23/16 at 1:10 pm to D.B.Cooper
550 grams flour
850 grams water
20 grams kosher salt
80 grams olive oil
1 1/2 teaspoons yeast
Combine and knead in kitchen aid mixer until it looks/feels right. Usually add a bit more flour during kneading so it isn't too wet, but you want it wet. Then make 6 balls of about 260 grams each. You want to form them so the outer layer is stretched around the ball - just watch YouTube. Place in proofing tray and refrigerate for 3 days. Remove from refrigerator about 3 hours before making pizza to let dough rise.
Gently shape dough, move to pizza peel. Use semolina or corn meal to prevent sticking. Add sauce, cheese, toppings. Bake in 550 oven on steel or pizza stone. I preheat oven for 1 to 1 1/2 hours to make sure steel is thoroughly heated. Bakes in about 4-5 minutes.
850 grams water
20 grams kosher salt
80 grams olive oil
1 1/2 teaspoons yeast
Combine and knead in kitchen aid mixer until it looks/feels right. Usually add a bit more flour during kneading so it isn't too wet, but you want it wet. Then make 6 balls of about 260 grams each. You want to form them so the outer layer is stretched around the ball - just watch YouTube. Place in proofing tray and refrigerate for 3 days. Remove from refrigerator about 3 hours before making pizza to let dough rise.
Gently shape dough, move to pizza peel. Use semolina or corn meal to prevent sticking. Add sauce, cheese, toppings. Bake in 550 oven on steel or pizza stone. I preheat oven for 1 to 1 1/2 hours to make sure steel is thoroughly heated. Bakes in about 4-5 minutes.
Posted on 10/23/16 at 1:40 pm to LuckyTiger
I have not been allowed to eat Pizza for 22 years. But before that I didn't like chain store pizza. My favorite was a Lafayette shop called Alesi's. It probably doesn't exist anymore. The pizza slice was very thin and soft...not crispy. You could fold it. The bacon pizza was not Canadian bacon but real strips of bacon.
Posted on 10/23/16 at 1:44 pm to Zach
quote:
I have not been allowed to eat Pizza for 22 years. But before that I didn't like chain store pizza. My favorite was a Lafayette shop called Alesi's. It probably doesn't exist anymore. The pizza slice was very thin and soft...not crispy. You could fold it. The bacon pizza was not Canadian bacon but real strips of bacon.
Posted on 10/23/16 at 9:28 pm to BRgetthenet
Pizza Shack in Opelousas
Nothing compares
Nothing compares
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