The Pizza Thread
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CROJAM95 said:mcgruff10 said:How would the filter alter the taste? That makes no sense.0
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"Mostly I think that people react sensitively because they know you’ve got a point"0 -
Little Vincent’s Huntington, LI
meatball, so good. Sauce, crust always perfect imo0 -
Looks like your friend needs a sliceThe love he receives is the love that is saved0
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He’s very nosy when it comes to pizza, he starts doing his happy dance0
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CROJAM95 said:He’s very nosy when it comes to pizza, he starts doing his happy dance0
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JeBurkhardt said:CROJAM95 said:He’s very nosy when it comes to pizza, he starts doing his happy dance
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CROJAM95 said:JeBurkhardt said:CROJAM95 said:He’s very nosy when it comes to pizza, he starts doing his happy dance0
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CROJAM95 said:Little Vincent’s Huntington, LI
meatball, so good. Sauce, crust always perfect imo0 -
never had a meatball pizza
had a papa murphy’s take n bake calzone last night. whoop dee do.If I had known then what I know now...
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14Philly I & II, 16Denver 220 -
Wobbie said:never had a meatball pizza
had a papa murphy’s take n bake calzone last night. whoop dee do.www.myspace.com0 -
I used to be a no ketchup on hot dogs person - vehemently. Because I think ketchup is a garbage condiment. But what I didn't realize was it's not ketchup that's garbage - it's Heinz, Hunts, & all that other HFCS tomato flavored spread this country passes off for ketchup that's garbage. I found good ketchup and it opened a new world for me.Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 250
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HesCalledDyer said:I used to be a no ketchup on hot dogs person - vehemently. Because I think ketchup is a garbage condiment. But what I didn't realize was it's not ketchup that's garbage - it's Heinz, Hunts, & all that other HFCS tomato flavored spread this country passes off for ketchup that's garbage. I found good ketchup and it opened a new world for me.If I had known then what I know now...
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14Philly I & II, 16Denver 220 -
Wobbie said:HesCalledDyer said:I used to be a no ketchup on hot dogs person - vehemently. Because I think ketchup is a garbage condiment. But what I didn't realize was it's not ketchup that's garbage - it's Heinz, Hunts, & all that other HFCS tomato flavored spread this country passes off for ketchup that's garbage. I found good ketchup and it opened a new world for me.0
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Heinz or STFU. LOL
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We have two ketchup at home
"Real" ketchup from Mrs FMe and Heinz, for me.
Same with mustard, although I have a few types.
Ketchup without sugar is no Bueno, imo.The love he receives is the love that is saved0 -
Wobbie said:HesCalledDyer said:I used to be a no ketchup on hot dogs person - vehemently. Because I think ketchup is a garbage condiment. But what I didn't realize was it's not ketchup that's garbage - it's Heinz, Hunts, & all that other HFCS tomato flavored spread this country passes off for ketchup that's garbage. I found good ketchup and it opened a new world for me.Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 250
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F Me In The Brain said:We have two ketchup at home
"Real" ketchup from Mrs FMe and Heinz, for me.
Same with mustard, although I have a few types.
Ketchup without sugar is no Bueno, imo.
Simply Heinz has no HFCS. Same with us, one bottle of Ketchup and 6 mustards.0 -
A South Jersey BYOB just got named one of the best pizzerias in America — by Italians
And Razza in Jersey City was ranked second best in the country.
A South Jersey BYOB was named one of the best pizzerias in America on Tuesday, in a Manhattan ceremony presided over by Italian pizza experts.Bricco Coal Fired Pizza had, of course, already received plenty of acclaim for its long-proofed, char-spotted pies laden with Adriatic tomatoes, served out of a little pizzeria in the Westmont section of Haddon Township.Last year, a travel site named chef and owner Vincenzo Barone’s meticulous charcoal-cooked pizza the fourth best in America and among the best in the world.This was different, Barone said.The Top 50 Pizza awards are presided over by culinary experts from Barone's native country of Italy — judges who arrived anonymously, and ate without his knowing. Bricco's pies, whose dough is proofed 72 hours and leavened only with the yeast in the air, had come in at No. 45 in the country last year. The shop jumped up 17 places this year.Bricco is known for its coal-fired, brick-oven pizza, but the Westmont eatery also makes great wings.The awards ceremony left him humbled to the point of anxiety, he said.“Some of the people in this room,” Barone said. “I mean, Tony Gemignani. I’ve been following him since I was a kid. I got to rub elbows with Massimo Bottura.”For those at home, that’s the Tony of Tony’s Pizza Napoletana in San Francisco, a World Pizza Champion so many times it’s unlucky to say how many (13). Tony’s was No. 4 on the list this year.Meanwhile, Bottura is an Italian fine-dining chef who seems to collect Michelin stars as easily as some chefs get stars on Yelp.For Barone, this was better than hanging out with Mick Jagger, or Bruce Springsteen. Maybe better than the award itself.Vincenzo Barone stands with world-renowned chef Massimo Bottura, after his Haddon Township pizzeria, Bricco Coal-Fired, was awarded a prize as 28th best pizzeria in America from Italian organization Top 50 Pizza.Bricco was one of only two pizzerias in New Jersey to be named among the country’s best by the Top 50 organization. Famed pizzeria Razza, in Jersey City — which also made the list last year — was ranked second in America, behind only New York’s Una Pizza Napoletana.Philadelphia, whose Pizzeria Beddia made the list in 2022, was shut out entirely this year. As was the entire state of Pennsylvania. No pizzeria in neighboring Delaware made the list, either — though one Maryland pizzeria, Inferno Pizzeria Napoletana in Gaithersberg, was also named.Ten of the pizzas were in New York. And perhaps unsurprisingly the pizzas to receive awards from Italian pizza experts were mostly Neapolitan-influenced pies.An Italian and American path to pizza for Vincenzo BaroneBut though he was born in Naples, Barone considers his pizza resolutely American. He makes coal-fired pie, the way American Italians made their pizzas a century ago when they couldn’t afford the price of wood.He loves coal for the high heat output, he said, not just the American tradition.He learned to make pizza from his family, the old-fashioned way: by feel, by touching the dough. Indeed, his brother Giovanni still runs their father’s old shop, Villa Barone, a mile away down Haddon Avenue in Collingswood.To make the charcoal-fired pizza at Bricco, Vincenzo Barone struck out on his own, experimenting with dough after dough, tomato after tomato. He mixes Italian doppio with a high protein flour. He spurns San Marzanos to source his tomatoes on the East side of Italy, from a farm on the Adriatic Sea.He cooks longer and more slowly than Neapolitan, to develop the crust. He leopard-spots his pizzas to the edge of char, or even past it.Vincenzo Barone says the dough makes Bricco’s pizza stand out. Made only from flour, water, sea salt and yeast, it’s then baked in a coal-fired oven (above) that ranges from 900 to 1,000 degrees.
He proofs his dough 72 hours, but must also attend to the weather each day. Is it hot? Is it humid? The dough will be different. The hydration will be different. He wakes up at night thinking about his dough.He knows that it will not be the same each day. Each day, it is what it is. His dough is like the weather.“We still don't know who the judges were. I’m just grateful that whenever that person came in, the dough gods were in my favor. And they had a good pizza,” Barone said.On the way home from winning the award, all Barone could think was that he needed to change his pizza completely.It isn’t good enough, he thought. The dough is never good enough.While in Manhattan to accept the prize, he was already talking to his flour supplier about new kinds of flour, different methods, new samples to experiment with.“I just won an award,” Barone said. “You’d think I could enjoy the moment. But all I can think about is how to make the pizza better.”Matthew Korfhage is a Philadelphia-based reporter with USA Today Network. Email him at mkorfhage@gannett.com or follow him on Twitter at @matthewkorfhage.0 -
Live close to this place and like it - if you dine in. Not good for take away. Wouldn't rank it as one of best in NJ, although is really good.The love he receives is the love that is saved0
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I love pizza, but I can't have dairy anymore. Pizza without dairy is a flatbread, right? I was thinking of a whole wheat/chestnut crust. I haven't made it, but it sounds like it could work.There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird0 -
Ms. Haiku said:I love pizza, but I can't have dairy anymore. Pizza without dairy is a flatbread, right? I was thinking of a whole wheat/chestnut crust. I haven't made it, but it sounds like it could work.0
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tempo_n_groove said:Ms. Haiku said:I love pizza, but I can't have dairy anymore. Pizza without dairy is a flatbread, right? I was thinking of a whole wheat/chestnut crust. I haven't made it, but it sounds like it could work.
Some people love cracker pizza0 -
Athens 2006. Dusseldorf 2007. Berlin 2009. Venice 2010. Amsterdam 1 2012. Amsterdam 1+2 2014. Buenos Aires 2015.
Prague Krakow Berlin 2018. Berlin 2022
EV, Taormina 1+2 2017.
I wish i was the souvenir you kept your house key on..0 -
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Crust looks good. Is that prosciutto there strewn haphazardly across?
I would eat that. Perhaps cook a bit longer....but it looks decent.The love he receives is the love that is saved0 -
F Me In The Brain said:Crust looks good. Is that prosciutto there strewn haphazardly across?
I would eat that. Perhaps cook a bit longer....but it looks decent.0 -
tempo_n_groove said:F Me In The Brain said:Crust looks good. Is that prosciutto there strewn haphazardly across?
I would eat that. Perhaps cook a bit longer....but it looks decent.
This weekend we rock Portland0 -
Ms. Haiku said:I love pizza, but I can't have dairy anymore. Pizza without dairy is a flatbread, right? I was thinking of a whole wheat/chestnut crust. I haven't made it, but it sounds like it could work.
https://conshybakery.com/best-bakery-products/best-tomato-pies-pizza/
I used to live down the street and the smell from just walking by the place was enough to make you start salivating...
Post edited by The Juggler onwww.myspace.com0
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