Let's get serious
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wrote on 12 Apr 2021, 01:32 last edited by
What do you want for a pizza crust? Thin, panstyle, Neopolitan, other?
Is it cheese on top or under the other toppings? Maybe even under the sauce?
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wrote on 12 Apr 2021, 01:55 last edited by
Neapolitan or Detroit.
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wrote on 12 Apr 2021, 02:20 last edited by
NY
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wrote on 12 Apr 2021, 03:03 last edited by
thin/NY
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wrote on 12 Apr 2021, 03:21 last edited by
I love thin-crust New York pizza. It's just so versatile. In fact you can even take an extra-large, and fold it in such a way that it makes for a perfect pizza box to hold a proper Chicago pizza inside.
I find that just a wonderfully sick burn.
Not mine, though, it's Nick Offerman's.It depends on what I'm in the mood for. Both are good in their own way.
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wrote on 12 Apr 2021, 03:22 last edited by
What about your sauce? Want it spicy, plain, or barely there?
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wrote on 12 Apr 2021, 03:24 last edited by
@brenda said in Let's get serious:
What about your sauce? Want it spicy, plain, or barely there?
For me, it depends on the above.
Thin pizza? No frills, really.
Thick pizza? Spicy, chunks of tomatoes, weird green bits of awesome thrown in too please. -
wrote on 12 Apr 2021, 03:43 last edited by
We like a very seasoned sauce, but not extremely spicy. I make it in a large batch and freeze it in containers big enough to top two medium pizzas. It makes about 12 to 14 containers, enough for 24 to 28 pizzas. It's convenient to have it ready whenever I need it.
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wrote on 12 Apr 2021, 03:46 last edited by
We like to change up the type of crust to have some variety of society. I've experimented with numerous crusts over the years, and now we have our favorites for several styles.
I think my hubby is spoiled.
I'm OK with that. -
We like a very seasoned sauce, but not extremely spicy. I make it in a large batch and freeze it in containers big enough to top two medium pizzas. It makes about 12 to 14 containers, enough for 24 to 28 pizzas. It's convenient to have it ready whenever I need it.
wrote on 12 Apr 2021, 14:45 last edited by@brenda said in Let's get serious:
We like a very seasoned sauce, but not extremely spicy.
Me, too. And thick crust.
The comic strip Shoe featured this: The Perfessor is at Flo's diner ordering a pizza. She says, "How do you like your crust? Thin and crispy or thick and chewy?" He sends her a squinty-eyed cheese-eating grin and says, "Hot and massive".
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wrote on 12 Apr 2021, 14:49 last edited by Mik 4 Dec 2021, 14:50
I'm a pizza bianco guy, myself. If it's tomato based it has to be spicy. Hot honey and basil are great additions.
But my all time favorite? Margherita with fresh tomatoes, not tomato sauce. Buffala mozzarella.
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wrote on 12 Apr 2021, 15:47 last edited by
Bertucci's thin brick oven
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wrote on 12 Apr 2021, 15:52 last edited by
Definitely not pan. Pan pizza is just a stomach bomb.
I like a thinner chewy crust, a savory sauce, onions, mushrooms.
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wrote on 12 Apr 2021, 16:03 last edited by
Chicago pizza is definitely like a rock on your stomach. Detroit is lighter and airier.
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wrote on 12 Apr 2021, 17:21 last edited by
@mik said in Let's get serious:
Chicago pizza is definitely like a rock on your stomach
From the place downstairs:
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Definitely not pan. Pan pizza is just a stomach bomb.
I like a thinner chewy crust, a savory sauce, onions, mushrooms.
wrote on 13 Apr 2021, 00:44 last edited by@horace said in Let's get serious:
Definitely not pan. Pan pizza is just a stomach bomb.
I like a thinner chewy crust, a savory sauce, onions, mushrooms.
I make a pan pizza crust that is light and crispy. We just had some tonight for dinner.