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Ki
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PostPosted: Sun Jan 20, 2008 4:04 am    Post subject: Pizza Reply with quote

I hope I am not repeating a thread.

What are your favorite toppings? Do you make it homemade? Do you use a pizza stone?
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PostPosted: Sun Jan 20, 2008 4:52 am    Post subject: Reply with quote

pepperoni
fresh mushrooms
fresh garlic
mozzerella and provolone
LF has suggested feta, but I haven't tried that yet
occassionally anchovies and banana peppers

I do make it home made occassionally
my recipe uses beer in the dough, so malik will probably like it Smile

and yes, I use a Pampered Chef pizza stone
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PostPosted: Sun Jan 20, 2008 7:39 am    Post subject: Reply with quote

don't know what a pizza stone is.

extra cheese and veggies.
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PostPosted: Sun Jan 20, 2008 3:25 pm    Post subject: Reply with quote

Pizza is pizza to me, but I suppose my favorite would be Chicago-style deep-dish. Unfortunately, the only deep-dish pizzas I've had are from Domino's. I'd love to try a homemade one; I hear they're even thicker.
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PostPosted: Sun Jan 20, 2008 3:59 pm    Post subject: Reply with quote

sgt.null wrote:
don't know what a pizza stone is.


New:


Well seasoned:


Lord Foul wrote:
Pizza is pizza to me, but I suppose my favorite would be Chicago-style deep-dish. Unfortunately, the only deep-dish pizzas I've had are from Domino's.


I've had Chicago-style deep dish at a Pizzeria Uno chain store in Pompano Beach. I have been reassured that is nothing like the real thing, as it was terrible. But I am a New York girl born and bred. Greasy Brooklyn style pizza is heaven for me.

Lord Foul wrote:
I'd love to try a homemade one; I hear they're even thicker.


Again, mine is round New York style. But, mmm...

Home Made Pizza

Crust
1 cup flat beer or water (use the beer!)
2 TBS butter or margarine
2 TBS sugar
1 tsp salt
2-1/2 cups all purpose flour
1 package active dry yeast (2-1/4 tsp.)

Sauce
(Use your favorite, this is just a suggestion)

1 can (15 ounces) tomato puree
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp ground thyme

Toppings

2 cups shredded pizza cheese (mixture of Mozzarella and Cheddar) overlayed with slices of provolone

Desired toppings: pepperoni, ham, sausage, peppers, onions, mushrooms, pineapple, Parmesan cheese, red pepper flakes, etc.

For crust, use bread machine set on dough setting, adding ingredients to pan in order listed. Or, dissolve yeast in warm beer (105º to 115º). Add butter, sugar, salt, and flour. Mix until dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead for 2 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough.

For sauce, combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let cool until ready to use on pizza. (Store leftover sauce in refrigerator)

Sprinkle 14-inch pizza pan (I use a stone) with cornmeal. Turn dough out on floured surface. Roll or press in prepared pie pan, forming a collar around the edge. Brush lightly with olive oil. Cover dough; let stand 15 minutes.

Spread sauce on dough. Sprinkle three-quarters of the cheeses evenly over top. Top with desired toppings. Sprinkle remaining cheeses over top.

Bake at 400º F for 25 minutes or until done and crust is crispy on the outside. Yield: One 14-inch pizza.
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PostPosted: Sun Jan 20, 2008 4:02 pm    Post subject: Reply with quote

Sausage
Green Chile
Olives
LOTs of cheese
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PostPosted: Sun Jan 20, 2008 4:17 pm    Post subject: Reply with quote

Pepperoni, sausage and extra cheese.

Menolly, back in 2005 at NYfest we had pizza in NYC that was really good. Don't know the name of the place though, just some little place on the street.
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PostPosted: Sun Jan 20, 2008 4:32 pm    Post subject: Reply with quote

Welcome to the Galley, ZL!!
(I don't think I welcomed you already, have I?)

dlb, nice to see you posting here again as well.
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PostPosted: Sun Jan 20, 2008 4:35 pm    Post subject: Reply with quote

Anything but olives, but I tend to order mushrooms, pepperoni and onions.
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PostPosted: Sun Jan 20, 2008 4:44 pm    Post subject: Reply with quote

Menolly wrote:

dlb, nice to see you posting here again as well.


I'd post more in here if I understood all of the fancy schmancy foods you guys talk about - it's all too much for this beans and taters man. Wink
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PostPosted: Sun Jan 20, 2008 5:03 pm    Post subject: Reply with quote

dlbpharmd wrote:
Menolly wrote:

dlb, nice to see you posting here again as well.


I'd post more in here if I understood all of the fancy schmancy foods you guys talk about - it's all too much for this beans and taters man. Wink


I do hope the cubs will have an expanded palette, Fenrir...

To quote The Frizz...

Ms. Frizzle wrote:

Take chances, make mistakes, get messy.


Do it with food, dlb.
C'mon...even Vols can do it.
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PostPosted: Sun Jan 20, 2008 5:07 pm    Post subject: Reply with quote

Quote:
I do hope the cubs will have an expanded palette, Fenrir...


They're such picky eaters.....if "you are what you eat" is really true, then my daughters are Chicken Tenders and French Fries.
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PostPosted: Sun Jan 20, 2008 5:27 pm    Post subject: Reply with quote

dlbpharmd wrote:
Menolly wrote:

dlb, nice to see you posting here again as well.


I'd post more in here if I understood all of the fancy schmancy foods you guys talk about - it's all too much for this beans and taters man. Wink


lol..i know how you feel (not about the man part, but the rest). Smile
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PostPosted: Sun Jan 20, 2008 5:30 pm    Post subject: Reply with quote

dlbpharmd wrote:
Quote:
I do hope the cubs will have an expanded palette, Fenrir...


They're such picky eaters.....if "you are what you eat" is really true, then my daughters are Chicken Tenders and French Fries.


*nodding*

Beorn was the same. But...that was a symptom of him self-sedating/opiating himself per the AS. Even at 14, that's his preferred meal. With a lot of persistance, he's gotten better. Although not as much as I would want.

The cubs will discover the joy of variety soon enough, Fenrir. Just be persistant in what is offered to them.
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PostPosted: Sun Jan 20, 2008 5:42 pm    Post subject: Reply with quote

Menolly wrote:
Welcome to the Galley, ZL!!
(I don't think I welcomed you already, have I?)

dlb, nice to see you posting here again as well.


Well, KiGirl mentioned pizza, and as kryptonite is to Superman, pizza is to ZL! Smile
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PostPosted: Sun Jan 20, 2008 5:44 pm    Post subject: Reply with quote

Zenlunatic wrote:
Menolly wrote:
Welcome to the Galley, ZL!!
(I don't think I welcomed you already, have I?)

dlb, nice to see you posting here again as well.


Well, KiGirl mentioned pizza, and as kryptonite is to Superman, pizza is to ZL! Smile


It robs your powers, makes you weak, and could kill you? Confused Wink
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PostPosted: Sun Jan 20, 2008 5:51 pm    Post subject: Reply with quote

Pineapple
Halepenos
lots of cheese
onion
spicy ground beef
garlic
fresh tomatoes
capers

I don't make my own, though occasionally I'll use a pitta pocket (unopened) as a base and pile what I like on top, and grill.

Edit - I now need to go and buy a pizza Big Grin
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PostPosted: Sun Jan 20, 2008 5:53 pm    Post subject: Reply with quote

KiGirl wrote:
dlbpharmd wrote:
Menolly wrote:

dlb, nice to see you posting here again as well.


I'd post more in here if I understood all of the fancy schmancy foods you guys talk about - it's all too much for this beans and taters man. Wink


lol..i know how you feel (not about the man part, but the rest). Smile


I'm sure you do, Kentucky girl! Wink
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PostPosted: Sun Jan 20, 2008 7:28 pm    Post subject: Reply with quote

menolly. we have some of those plates. use them for decoration.
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PostPosted: Sun Jan 20, 2008 7:57 pm    Post subject: Reply with quote

Buffalo Chicken Wing Pizza w/extra Cheese
Hawaiian w/Ham and Pineapple w/extra Cheese
Garlic w/extra Garlic/extra Cheese
Pepperoni/Sausage/Onion w/extra Cheese
Mexican Pizza (breakfast and traditional kind) w/extra Cheese
Breakfast Pizza w/Bacon/Sausage w/extra Cheese

Calzones and Strombolis rock! Especially at those little places dlb mentioned, there's nothing like a good NY style pizza! Cool


NO peppers, mushrooms, olives, anchovies, and not too much sauce. Love the pan pizza and the stuffed crust too. Did I mention I love extra cheese? I can eat gobs of mozzarella heh. Especially when it's browned/burnt. Very Happy
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