What makes your pizza?
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Light sauce Vs. Heavy sauce
- Thread starter floralheart
- Start date
NY pizza.......
ChinggisKhaan
Active member
Oregano
I like to make my own Pizza
I like to make my own Pizza
It's pretty easy and you can get great results with a Pizza Stone.
I usually use 4 cups of flour for 2-3 pies.
I like them all.
We got some Pizzas form Amecies this weekend.
My son the vegetarian, tried a new one called "the White Night". Rocata Chesse, very little sauce, some mozzarella, garlic oil and sliced tomatoes on top. It was very good.
Personally I like just enough sauce that it mixes with the cheese and Pepperoni on top.
I like to make my own Pizza
It's pretty easy and you can get great results with a Pizza Stone.
I usually use 4 cups of flour for 2-3 pies.
I like them all.
We got some Pizzas form Amecies this weekend.
My son the vegetarian, tried a new one called "the White Night". Rocata Chesse, very little sauce, some mozzarella, garlic oil and sliced tomatoes on top. It was very good.
Personally I like just enough sauce that it mixes with the cheese and Pepperoni on top.
Green Squall
Well-known member
I like a really simple sauce, not thickened with tomato paste or loaded with spices. Light cheese so it's not greasy and a somewhat thin crust. mmmm
Don't like Pizza!
That's against the law! Lol! My cousin is the same way, he will eat it but only if last option.
As a connoisseur of pizza, I have never had one I didn't like lol. Even the frozen ketchup on cardboard. Where I live we have 14 pizza shops in a five mile radius. All good yet different.
NYC, which a perfect pic was posted above, thin crust and bad ass when folded like a taco and the grease runs down your arm. Yum!
Deep dish Chicago style, lighter sauce and every topping one could dream of. Drool!
Then the various pies one finds in NY/New England, all different but good.
I myself like a more saucy pizza, average amount of cheese, medium thick crust, fresh veggies.
Cool thread, just a few base ingredients and many different results!
Cheers!
thin crust, light on sauce, lots of cheese, thin sliced tomatoes and small chunks of roast garlic scattered around. very good...
Boyd Crowder
Teem MiCr0B35
thin crust, light on sauce, lots of cheese, thin sliced tomatoes and small chunks of roast garlic scattered around. very good...
what he said - only 2 joints in my town make a passable nyc style
MaddyDaddy
Member
I don't care for anythng but thin crusts anymore. All that breading...
Same here. Once a week. Makes own.
I get a little crazy with the Boar's Head, but my specialty is a Coney Island Coney Dog Pizza.
A popular local Coney Chili for the sauce, thin sliced Nathan's hot dog's instead of peperoni, chive onions, light drizzle of mustard as a topping. Then bake.
I also cook on a stone, rock, whatever you want to call it. No wash stone baking surface thing. 450 degrees, 14 minutes
hamburger and onion, and don't try and substitute meatballs, I don't care what kind of sauce...yeehaw..where I grew up town spa pizza had no sauce it was the original pizza recipe ..they only made personal size....best pizza ever and I have tried pizza from all over usa...when I go back to mass I go out of my way to get a few...no tomato sauce at all....mmmmmmmmm now I want one
Light sauce.
Because you're gonna use whole milk mozzarella and you don't want that delicious greasy cheese sliding off into your lap. Skim milk mozz is for people who don't care about pizza. Pizza ain't weight watchers country.
Let's face it, it's pretty hard to screw up a pizza if you make it yourself, keeping in mind that a homemade sauce simmers a minimum of 3 hours to be worthy of the name. You can trust a guy who grew up back East in a place where even the Italians called Guinea Village.
Pastrami is a very perfect topping for pizza yet nobody thinks of it. mrcreosote does.
$30+ for a pizza stone? Fageddaboudit. Go to Home Depot or a tile store and get an 18x18" unglazed terra cotta tile 5/16- 3/8" thick for about $3-5. Thinner is better because it heats up lots faster than a thick stone. You aren't going to be cooking pizzas for 12 hours so you don't need a thick stone to hold heat from opening the oven door every 3 minutes.
Paying for gas or elec. to heat a stone for 30-45 minutes that you're going to use for 10-12 minutes is just dumb. I give mine 4-5 min. after the temp light goes out on my convection oven.
Perfecto correcto.
Because you're gonna use whole milk mozzarella and you don't want that delicious greasy cheese sliding off into your lap. Skim milk mozz is for people who don't care about pizza. Pizza ain't weight watchers country.
Let's face it, it's pretty hard to screw up a pizza if you make it yourself, keeping in mind that a homemade sauce simmers a minimum of 3 hours to be worthy of the name. You can trust a guy who grew up back East in a place where even the Italians called Guinea Village.
Pastrami is a very perfect topping for pizza yet nobody thinks of it. mrcreosote does.
$30+ for a pizza stone? Fageddaboudit. Go to Home Depot or a tile store and get an 18x18" unglazed terra cotta tile 5/16- 3/8" thick for about $3-5. Thinner is better because it heats up lots faster than a thick stone. You aren't going to be cooking pizzas for 12 hours so you don't need a thick stone to hold heat from opening the oven door every 3 minutes.
Paying for gas or elec. to heat a stone for 30-45 minutes that you're going to use for 10-12 minutes is just dumb. I give mine 4-5 min. after the temp light goes out on my convection oven.
Perfecto correcto.
san marazanos only
light sauce? fillets only no liquid
light sauce? fillets only no liquid
the cheese that many NY pizza joints use is Grande (whole milk mozz of course), made in Wisconsin and a bit more expensive than most other brands which some pizza joint owners cuss about.
I've never seen Grande in a retail market but the previous king of mozzarella pizza cheeses was Polly-O, that's a brand that might be easier to find, again whole milk mozz only.
I go with the real mozzarella ball that sits in a little bit of water in the container. Sometimes in olive oil and basil. This stuff I cut sun dials with and place them with the thickest in the center of the pie.
I also use shredded mozza more akin to the grocery brand. But sometimes the legit stuff, from an italian pizza shop.
Then I go high end to the Boar's Head grocery store and get the shreded parm that looks like long shreded white chocolate, and use that for the final topping.
Been doing weekly homemade pizzas a little under 2 years.
Last one was half grilled chicken, half hamburger, peperoni all over, red peppers, chives, real mozz, shredded mozz, spiral shred parm, light spinach and mushroom. Of course, light sauce.
I also use shredded mozza more akin to the grocery brand. But sometimes the legit stuff, from an italian pizza shop.
Then I go high end to the Boar's Head grocery store and get the shreded parm that looks like long shreded white chocolate, and use that for the final topping.
Been doing weekly homemade pizzas a little under 2 years.
Last one was half grilled chicken, half hamburger, peperoni all over, red peppers, chives, real mozz, shredded mozz, spiral shred parm, light spinach and mushroom. Of course, light sauce.
