The Pizza Thread

[ChadAmberg]

You know, I really miss what was called "Tomato Pie". Basically it's like a sicilian style crust, with the BEST tomato sauce the shop had to offer, and a few herbs and spices. Baked, then let to come to room temp. No cheese, no other toppings. I think it was meant to show off how tasty the crust and sauce could be without anything to hide it.

[USAFGopherMike]

Wow... what a great response to the pizza thread. I know, I left out the Sicilian stye, only because I figured few had experienced it. When I was in Europe flying with NATO, we had a forward operating base in the town of Trapani on the West coast of Sicily, about an hour North of Marsala. The pizza there is very different, but similar to Sardenia. Very thick heavy bread and simple toppings. I didn't find it better than Napoli or Calabria pizza in any respect, and Milanese... forget it. This pizza/shooting tour sounds like such a good idea. We could make a regular thing of it. I'll bring Growlers of beer from the FoCo/Loveland/Longmont area. Jim, we still on for next week some time? My schedule is pretty crowded during the week but I hear it may have changed. You have any time in between now and then?

[Eggysrun]

Billy's Pizza is COS is the best pizza I have ever had. One of the few things I miss from COS.

He makes authentic chicago deep dish pizza, not that greasy crap you find everywhere else. The toppings are about 1.5 inches high, when you cut out a piece you truly get the "pie" experience

[USAFGopherMike]

I spied a new pizza place in FoCo yesterday. "Vito's two" over on Elizabeth in Campus West. Anyone been?

[Mazin]

Frank the pizza king off south broadway, the also have great wings.


Sent from my Otterbox Defended Tactical iPhone using High Capacity "Clips".

[USAFGopherMike]

Is the name of the place "Frank the Pizza King" or is he like a self proclaimed "King of Pizza"? What style is it?

[generalmeow]

I made my own pizza tonight for the first time. I bought a bread machine off Craigslist last week, and it came with some large industrial type rectangular 18" x 24" baking aluminum baking sheets with a thick rim around it. They were filthy, and took me a good hour scouring with steel wool to get all the baked on grease off them and make them shiny. I thought I smelled turkey.

In any case, I made the dough in the bread machine. I'm really impressed by the bread machine. You just put in the ingredients and turn it on to the right cycle. Its a piece of cake. It will cook a full loaf of bread, but it also does a dough cycle, which is everything but the baking. I did the dough last night, put it in a covered bowl, and left it in he fridge.

I also made my own pizza sauce. Pretty damn simple.

this evening I rolled out the dough on my baking sheet, pre-baked the dough for about 6 minutes ( I read this will help avoid uncooked dough in the center), took it out and put on the sauce, mozzarella, and pepperoni and Canadian bacon, and then put it back in the oven for about 15 minutes. It made a beautiful pizza. Nice and crispy and thin.

it was better than frozen pizza, but probably cost the same with the indredients, but made about twice as much. I was most surprised by the dough. It tasted like any non-chain type pizza place. Excellent, really.

im not eating frozen pizza anymore. Ill probably work on the sauce a little bit, but all my pizza from here on out is homemade. It's about 10 minutes of total work.

One other note on the bread machine: I've made a couple of loads of white bread. It doesn't make wonder bread, it's a little thicker and crumblier. At first I was kind of dispointed, but then I tried a slice with some lunch meat and I was like "holy shit, this is what a sandwich is supposed to taste like!" There is more substance to the bread. It's fresher, and tastier, and more filling. Good stuff.

[USAFGopherMike]

pics or it didn't happen. How hot was your oven?

[cofi]

I made my own pizza tonight for the first time. I bought a bread machine off Craigslist last week, and it came with some large industrial type rectangular 18" x 24" baking aluminum baking sheets with a thick rim around it. They were filthy, and took me a good hour scouring with steel wool to get all the baked on grease off them and make them shiny. I thought I smelled turkey.

In any case, I made the dough in the bread machine. I'm really impressed by the bread machine. You just put in the ingredients and turn it on to the right cycle. Its a piece of cake. It will cook a full loaf of bread, but it also does a dough cycle, which is everything but the baking. I did the dough last night, put it in a covered bowl, and left it in he fridge.

I also made my own pizza sauce. Pretty damn simple.

this evening I rolled out the dough on my baking sheet, pre-baked the dough for about 6 minutes ( I read this will help avoid uncooked dough in the center), took it out and put on the sauce, mozzarella, and pepperoni and Canadian bacon, and then put it back in the oven for about 15 minutes. It made a beautiful pizza. Nice and crispy and thin.

it was better than frozen pizza, but probably cost the same with the indredients, but made about twice as much. I was most surprised by the dough. It tasted like any non-chain type pizza place. Excellent, really.

im not eating frozen pizza anymore. Ill probably work on the sauce a little bit, but all my pizza from here on out is homemade. It's about 10 minutes of total work.

One other note on the bread machine: I've made a couple of loads of white bread. It doesn't make wonder bread, it's a little thicker and crumblier. At first I was kind of dispointed, but then I tried a slice with some lunch meat and I was like "holy shit, this is what a sandwich is supposed to taste like!" There is more substance to the bread. It's fresher, and tastier, and more filling. Good stuff.

Bread machines were our start over here.....you will get a MUCH better loaf of bread in the oven though


What was your dough recipe?
Do you have a baking stone?

[cofi]

Oh and try to hand stretch it sucks at first cause you will rip some but once you have it down you have a FAR superior crust because of all the trapped air bubbles