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Message
re: I have a question regarding Pizza
Posted on 2/9/17 at 4:02 pm to DeltaHog
Posted on 2/9/17 at 4:02 pm to DeltaHog
quote:
There is no possible way to get the bubbles and rise on the crust of a napolitan style pizza in your home oven that is 400-500 degrees lower than a wood or coal burner. I'm not saying your pizza isn't delicious because I'm sure it's great but based on pure knowledge, experience and flat out science you cannot duplicate that style of pizza perfect in your broiler.
Dude, dial it back a notch. BGEs are terrible at pizza, deck ovens are fine for NY pies, and I don't even know what the hell qualifies as a "regular" oven.
My broiler is an 1800 degree infrared, standard equipment in BlueStar ranges. Using 1/4 or 1/2" plate steel (the baking steel mentioned upthread), I damn sure can get the exact bubbles, leopard spots on the bottom, top browning, etc. in a neopolitan pie. It is identical to the dozens of pies I've eaten in actual Naples, as well as to the ones I've eaten in various well-regarded pizzerias across the country. The only real difference is that it takes me 3 minutes as opposed to 1.5 minutes (the 90 second neapolitan standard).
It's every bit as good as a wood-fired pie, with identical appearance. I don't have access to my zillion pizza photos at present, or I'd happily prove you wrong w/photographic evidence.
1
Posted on 2/9/17 at 4:24 pm to goldennugget
quote:
Best pizza ive ever had. Used company card so i didnt have to pay the $27 or however much it was. I got half bacon bianca and half something else with bacon and tomato sauce. So good. Wasnt burned.
Apizza Scholls pizza does have char on the crust. It's not over-done, and the bottom isn't burned, but they definitely do have a char - every time I've been. I have not had the bacon pizzas though. I've had the Margherita and one with sausage and peppers. Both were awesome. Ken's Artisan pizza is not far away, and it is just as good, IMO.
Here's a picture of a Margherita pizza from the Apizza Scholls website.
This post was edited on 2/9/17 at 4:26 pm
Posted on 2/9/17 at 4:34 pm to Jax-Tiger
Double Mountain has a bit of char too. Love it.
Posted on 2/9/17 at 4:39 pm to LSUintheNW
quote:
Double Mountain has a bit of char too. Love it.
I've not had Double Mountain Pizza, yet. Heard about it, though. I love the beer at pFriem so much, that I tend to go their when in Hood River.
ETA: I forgot, Double Mountain opened a brewpub in Portland. Do they serve pizza there, too?
Also, Fort George makes a helluva wood-fired pizza. You have to go upstairs for the pizza, though...
This post was edited on 2/9/17 at 4:44 pm
Posted on 2/9/17 at 4:59 pm to Jax-Tiger
Double Mountain was really good but I think Pyro Pizza in Portland was better. I missed out on Apizza Scholls while there.
Posted on 2/9/17 at 5:00 pm to RaginCajunz
[/URL][/img] Boudin Pizza. Crust was perfect. Pre cooked the onions and jalapeños in oven
Posted on 2/9/17 at 5:10 pm to Jax-Tiger
quote:
I've not had Double Mountain Pizza, yet. Heard about it, though. I love the beer at pFriem so much, that I tend to go their when in Hood River.
I love their pizza so I'm typically at DM when in Hood River.
quote:
ETA: I forgot, Double Mountain opened a brewpub in Portland. Do they serve pizza there, too?
They do, I haven't been yet but I've been meaning to.
quote:
Also, Fort George makes a helluva wood-fired pizza. You have to go upstairs for the pizza, though...
Cool. I haven't had it but I'll try it next time.
Posted on 2/9/17 at 5:13 pm to RaginCajunz
quote:
I think Pyro Pizza in Portland was better.
I'm trying to think if I've been there.
I do remember eating wood fired pizza with 4Miles and Rouge at 1:00 AM at a food cart on 12th and Hawthorne. Is that Pyro Pizza?
I remember it being delicious, but after an evening of drinking beer at The Beermongers and Apex Bar, anything would have tasted great. 4Miles wanted me to find Taco Bell, and I told him we don't do that here, as there aren't many fast food chains in the hipster areas of the SE side... So we "settled" for a food card pod with wood-fired pizza. I think Rouge might have opted for the poutine cart instead of pizza.
This post was edited on 2/9/17 at 5:15 pm
Posted on 2/9/17 at 5:14 pm to RaginCajunz
quote:
Double Mountain was really good but I think Pyro Pizza in Portland was better. I missed out on Apizza Scholls while there.
I've never had Pyro but it looks good. Don't think I've had a bad pizza in Portland.
Sizzle pie is really good too.
Posted on 2/9/17 at 5:24 pm to Jax-Tiger
quote:
at a food cart on 12th and Hawthorne. Is that Pyro Pizza?
That's the one. We ended up eating there multiple times in our week in Oregon. That's a tough thing for me to do, as I normally have more places "pinned" than I can possibly make it to.
Posted on 2/9/17 at 5:36 pm to RaginCajunz
quote:
That's the one. We ended up eating there multiple times in our week in Oregon.
Yup. I did enjoy that. We have some good pizza options on the SE side. I'm glad I don't live over there (I live in Beaverton), or I'd have a coronary. I'd order a Pyro Pizza and then cross the street to Lardo's and drink a beer while waiting for my pizza to cook... Or, hell, just eat at Lardo's. Coronary, either way...
This post was edited on 2/9/17 at 5:42 pm
Posted on 2/9/17 at 7:45 pm to hungryone
quote:
Dude, dial it back a notch. BGEs are terrible at pizza, deck ovens are fine for NY pies, and I don't even know what the hell qualifies as a "regular" oven. My broiler is an 1800 degree infrared, standard equipment in BlueStar ranges. Using 1/4 or 1/2" plate steel (the baking steel mentioned upthread), I damn sure can get the exact bubbles, leopard spots on the bottom, top browning, etc. in a neopolitan pie. It is identical to the dozens of pies I've eaten in actual Naples, as well as to the ones I've eaten in various well-regarded pizzerias across the country. The only real difference is that it takes me 3 minutes as opposed to 1.5 minutes (the 90 second neapolitan standard). It's every bit as good as a wood-fired pie, with identical appearance. I don't have access to my zillion pizza photos at present, or I'd happily prove you wrong w/photographic evidence.
But, but .../he's a professional chef.
Posted on 2/9/17 at 8:59 pm to DeltaHog
quote:
When you grill skin on chicken do you peel off all of the char?
I would like to stand up for my skill as a cook. My chicken is almost always thighs, almost always bone in and skin on, and NEVER Charred.
I would consider anything else in my chicken or yours to be a failure in cooking chicken on the grill.
Now for steak. I would never order a charred steak. If it were I would consider it over cooked and would eat it, but probably not go back and spend my money on a steak that was improperly cooked as I ordered.
You are correct in one thing. I don't like burned pizza and would likely call it burned if I thought it was. Might not send it back, but I likely would not go back.
Posted on 2/10/17 at 9:52 pm to MeridianDog
This is perfection -- courtesy of Lucali
This post was edited on 2/10/17 at 9:53 pm
Posted on 2/10/17 at 10:00 pm to I am GLORIOUS
Folding mutes the flavor of the toppings for me. Not a fan.
Crust looks great.
Crust looks great.
Posted on 2/11/17 at 12:00 am to MeridianDog
quote:
I would never order a charred steak. If it were I would consider it over cooked and would eat it
I've been known to char a steak that was cooked to a perfect mid-rare...
Posted on 2/11/17 at 2:20 am to I am GLORIOUS
Folding is a sandwich.
Posted on 2/11/17 at 2:59 am to MeridianDog
You just have a different taste and desire a certain look for your pizza. It's easy to stay away from the pizzeria's that use that style of cooking.
The slight char and leopard spots add to the great taste of a finely made pizza in my world of delicious pizza.
It is okay for people to have different tastes in the food they eat. That is what makes it interesting, enjoyable, and fun to try different things.
I am happy to pay a fair price for a well made pizza. Although one day I will have my own wood fired oven and develop dough and sauces to make it at home for family and friends. It's a wish of mine.
The slight char and leopard spots add to the great taste of a finely made pizza in my world of delicious pizza.
It is okay for people to have different tastes in the food they eat. That is what makes it interesting, enjoyable, and fun to try different things.
I am happy to pay a fair price for a well made pizza. Although one day I will have my own wood fired oven and develop dough and sauces to make it at home for family and friends. It's a wish of mine.
Posted on 2/11/17 at 4:38 pm to MeridianDog
Another pic from Lucali -- perfect 
Posted on 2/11/17 at 4:42 pm to I am GLORIOUS
F me for opening this thread 
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