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Pizza : what you having on it?


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#151 Qqq123xx

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Posted 20 April 2017 - 08:35 AM

View PostSpoon, on 19 April 2017 - 10:42 PM, said:

I've tried it with kobe beef, caviar, jam, you name it.

but what i really love is just plain jane pepperoni and tons of spicy peppers and anchovies. double serving of anchovies!
Anchovies the bane of pizza everywhere ;)

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#152 ks6970

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Posted 20 April 2017 - 04:13 PM

I have an odd obsession with mushrooms. So mushrooms onions peppers!

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#153 Qqq123xx

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Posted 27 April 2017 - 04:18 PM

Well today got a large bacon and pepperoni. Added jalapeno slices and black olives. Liberally.
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#154 Swoosh-Thud

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Posted 04 June 2017 - 09:47 AM

Cheese. No extra anything.

Having grown up on Long Island, I was not aware you actually put a topping on a pizza 'til August 1982 when I went away to school. That was the first time I had a Death Disc (Domino's). Had to kill the taste of those with double anchovy & mushrooms. I will not eat deep dish at all- too yeasty, too greasy, just plain nasty. Rather eat nothing at all.

Not a fan of anything other than a New York pie. The margheritas in Italy are as good (all I ever eat for lunch with a carpaccio starter), but I still prefer the ones I grew up with.

I have a wood burning pizza oven and make my own margheritas; and though I don't eat them, I make my family a pesto pizza with mozzarella and topped with cold prosciutto and lightly dressed arugula.

Rolling Rock on the side here, Ripasso, Chianti or whatever is grown when I visit the family.

Edited by Swoosh-Thud, 04 June 2017 - 09:48 AM.

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#155 Qqq123xx

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Posted 04 June 2017 - 02:42 PM

Thread is back from the dead. I had a California Kitchen white pizza yesterday. Wasn't to bad.

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#156 JMG_02

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Posted 05 June 2017 - 05:07 PM

I just ordered a Roccbox pizza oven, and pretty excited about it.  So far I've been cooking my pizzas in my big green egg, which maxes out at maybe 800 degrees and that is just for a short time.  This new thing is a small "portable" oven that you can use wood or gas and get it over 900 degrees for authentic Neapolitan margherita pizzas.

Posted Image

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#157 thug the bunny

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Posted 06 June 2017 - 12:03 AM

You guys are artisans with your ovens. I just get a fresh loaf from one of my local pizzarias, let it rise a little, stretch it out on a pizza stone nice and thin, put some good stuff on, and pop it in the oven 525. Produces some tasty pizza nice and easy.
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#158 Swoosh-Thud

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Posted 06 June 2017 - 10:12 AM

Interesting. But site says only up to 500*???

You need at least 600* minimum (700* ideal) on the floor. I've gotten the floor over 1000* using red oak due to alcohol induced inattentiveness.

I'm looking into trying coal. I live in the country and have a lot of wind = smoke. I've read that anthracite burns cleaner and without the smoke.
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#159 JMG_02

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Posted 06 June 2017 - 11:19 AM

View PostSwoosh-Thud, on 06 June 2017 - 10:12 AM, said:

Interesting. But site says only up to 500*???


That's Celsius, good sir.  932 degrees F.

It's a British company, thus the C designation.

As I mentioned, if I hit everything right, I can get my Egg up to 800 but that goes away as soon as I lift the lid to put on the pizza.  And even then, it takes almost an hour to get there and really saturate the entire Egg in heat and uses up a ton of charcoal to get there.  Then I have to deal with cleaning out the ash, potentially running out of charcoal if I'm doing more than 2-3 pizzas, and my temp constantly is lowering with taking them on and off.

This little baby will get up to 900 degrees in about 20 minutes and stay there for as long as I have propane.

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#160 Swoosh-Thud

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Posted 06 June 2017 - 03:12 PM

Modern society.......loss of interest after satisfaction of search.....and not paying attention.

Thanks. I took the time to look at it carefully. If it were only 50% larger........................

But actually that is really neat!!!

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#161 TerpFangolfer

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Posted 08 June 2017 - 02:03 PM

for me Pepperoni is the one absolute must have...then I add whatever i'm in the mood for, but generally only "traditional" toppings - onions, mushrooms, maybe italian sausage
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#162 hogans71

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Posted 08 June 2017 - 03:09 PM

View PostJMG_02, on 05 June 2017 - 05:07 PM, said:

I just ordered a Roccbox pizza oven, and pretty excited about it.  So far I've been cooking my pizzas in my big green egg, which maxes out at maybe 800 degrees and that is just for a short time.  This new thing is a small "portable" oven that you can use wood or gas and get it over 900 degrees for authentic Neapolitan margherita pizzas.

Posted Image


This has me intrigued! Gotta share how this works out...

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#163 BB28403

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Posted 08 June 2017 - 09:04 PM

Homemade pizza dough, bobby flay recipe.  Homemade sauce, my own recipe.  Mushrooms, red peppers, onions and r
Fresh Jalapeņos.  Baked at 500 on a couple pizza stones that have been at 500 for 45 mins before I put the pizzas on them.

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#164 Jack Pearsall

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Posted 09 June 2017 - 04:56 PM

JP does not like a lot of stuff on his pizza. So you pineapple freaks, go to another table. No avocado either. Who ever heard of such a thing? Few times abroad, they put an egg on his pizza. They can't help it, they're Europeans...if he wants a salad he'll have a salad, so don't put it on Pearsall's pizza.
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Edited by Jack Pearsall, 09 June 2017 - 04:57 PM.

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#165 BB28403

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Posted 09 June 2017 - 06:17 PM

Did you just 3rd person a post?

Nice


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#166 hogans71

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Posted 09 June 2017 - 08:48 PM

View PostBB28403, on 09 June 2017 - 06:17 PM, said:

Did you just 3rd person a post?

Nice

Time to get to know Jack..

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#167 Qqq123xx

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Posted 09 June 2017 - 10:29 PM

Whole lotta Euro going on in the U.S.
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#168 Reasonability

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Posted 17 June 2017 - 10:06 PM

Sorry for being late to the party.  Agree with Q on the anchovies.  Chum - yes.  Pizza - not happening.

They say it's actually the bun that makes or breaks the hot dog.  Is it the crust that makes the pizza?

Anyone else known to blot the grease before diving in?  Lol - at a certain age the "backfire effect" of foods you love but don't love you back enters into the process.
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#169 Qqq123xx

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Posted 17 June 2017 - 11:31 PM

View PostReasonability, on 17 June 2017 - 10:06 PM, said:

Sorry for being late to the party.  Agree with Q on the anchovies.  Chum - yes.  Pizza - not happening.

They say it's actually the bun that makes or breaks the hot dog.  Is it the crust that makes the pizza?

Anyone else known to blot the grease before diving in?  Lol - at a certain age the "backfire effect" of foods you love but don't love you back enters into the process.
No blotting allowed. Let the grease flow.
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#170 bscinstnct

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Posted 18 June 2017 - 05:18 PM

View PostReasonability, on 17 June 2017 - 10:06 PM, said:

Sorry for being late to the party.  Agree with Q on the anchovies.  Chum - yes.  Pizza - not happening.

They say it's actually the bun that makes or breaks the hot dog.  Is it the crust that makes the pizza?

Anyone else known to blot the grease before diving in?  Lol - at a certain age the "backfire effect" of foods you love but don't love you back enters into the process.

I blot the little oil pools in the pepperoni. And, I have a phobia of eating pizza with a winter coat on. Scared that grease will drip down my wrist and into the sleave. That would ruin my day ; )


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#171 Sanders74

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Posted 19 June 2017 - 07:51 PM

Pepperoni!
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#172 hammy83

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Posted 20 June 2017 - 10:45 AM

Not technically a pizza but my wife makes little personal pizza's on Naan bread.  Pesto sauce, adds a bunch of toppings and cooks them at 500F in the oven. They turn out nice and crispy.
Just check last night... Its fahrenheit and my wife of course said... you'd probably know if you use it more often.

Edited by hammy83, 22 June 2017 - 06:22 AM.


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#173 golfandfishing

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Posted 20 June 2017 - 03:00 PM

View Posthammy83, on 20 June 2017 - 10:45 AM, said:

Not technically a pizza but my wife makes little personal pizza's on Naan bread.  Pesto sauce, adds a bunch of toppings and cooks them at 500 Celsius in the oven. They turn out nice and crispy.

Holy smokes that about 925 F. I think my oven tops out at like 550F.

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#174 BB28403

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Posted 21 June 2017 - 10:07 AM

View Postgolfandfishing, on 20 June 2017 - 03:00 PM, said:

View Posthammy83, on 20 June 2017 - 10:45 AM, said:

Not technically a pizza but my wife makes little personal pizza's on Naan bread.  Pesto sauce, adds a bunch of toppings and cooks them at 500 Celsius in the oven. They turn out nice and crispy.

Holy smokes that about 925 F. I think my oven tops out at like 550F.

Is that a golf club forge you are cooking your pizzas in?

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#175 JMG_02

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Posted 21 June 2017 - 10:44 AM

Yeah, I know of no conventional oven that will go that high unless you turn it on cleaning mode and do something to trick the thermostat.

Edited by JMG_02, 21 June 2017 - 10:44 AM.


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#176 hammy83

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Posted 22 June 2017 - 06:24 AM

LMAO... corrected.

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#177 putts4bogey

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Posted 22 June 2017 - 12:47 PM

Current choice is sausage, mushroom, prosciutto and onion.
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#178 bscinstnct

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Posted 23 June 2017 - 09:58 AM

Had a pie plain from this place last night. Excellent zza.

http://www.lavillapizza.com/


Posted Image


Posted Image

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#179 BB28403

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Posted 24 June 2017 - 01:55 PM

View Postbscinstnct, on 23 June 2017 - 09:58 AM, said:

Had a pie plain from this place last night. Excellent zza.

http://www.lavillapizza.com/


Posted Image


Posted Image

That doesn't look plain! Lol

Looks freaking delicious.

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#180 Mr. Grumpy

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Posted 25 June 2017 - 08:02 PM

While I like all pizza, well most, I am a Chicago deep dish guy. Spent a lot of time there, grew up in the southern part of the state, and experimented on recipes so I could always have it. IMHO, it rivals many of the established restaurants with the exception of Burt's..

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