The Pizza Thread

F Me In The Brain

This is not NY, but I'll put Manco and Manco Sicilian against any slice of same type and know it will hold up pretty well.  Only a crazy person would say inedible.
Anyway, they use cheddar.   This article points to the secret blend, but I've seen elsewhere where they did say Cheddar was used in some fashion.


https://ocnjdaily.com/things-you-didnt-know-about-manco-manco-pizza/

tempo_n_groove

The Juggler said:

tempo_n_groove said:

The Juggler said:

tempo_n_groove said:

The Juggler said:

Inedible? There's usually some cheddar on most pizza's. I just used this color instead of the white one. It tastes the same though. 

Usually use a mixture of low moisture mozz, sharp cheddar (usually white color) and fontina. 

I have no idea where you eat your pizza but I can assure you here in NY they do not put cheddar in the mozzarella.

Here. At my house, usually. 

And you might be surprised. Every place is different but there's also probably some provolone mixed in at a lot of places. It's not all just mozzarella.

Again, maybe where you get pizza but NY does not.  I don't know of any place that does unless maybe it's a white pizza?  My family owned a pizzeria and they never heard of that either.

We get Mozzarella pretty easy here.  Maybe in other places they sell a blend?

Well...I do not live where you live, so....lol

It seems like it's more common than you think. Pizza Hut's been using that in their blend forever. At least they were when I worked there in high school

https://www.webstaurantstore.com/blog/1900/best-cheese-for-pizza.html

Fucking Pizza hut? Cmon man.  That's not pizza...

So reading up on pizza cheese and apparently places other than NY proper pizzerias do the cheese blend thing because they order from the same places, lol.

The Juggler

tempo_n_groove said:

The Juggler said:

tempo_n_groove said:

The Juggler said:

tempo_n_groove said:

The Juggler said:

Inedible? There's usually some cheddar on most pizza's. I just used this color instead of the white one. It tastes the same though. 

Usually use a mixture of low moisture mozz, sharp cheddar (usually white color) and fontina. 

I have no idea where you eat your pizza but I can assure you here in NY they do not put cheddar in the mozzarella.

Here. At my house, usually. 

And you might be surprised. Every place is different but there's also probably some provolone mixed in at a lot of places. It's not all just mozzarella.

Again, maybe where you get pizza but NY does not.  I don't know of any place that does unless maybe it's a white pizza?  My family owned a pizzeria and they never heard of that either.

We get Mozzarella pretty easy here.  Maybe in other places they sell a blend?

Well...I do not live where you live, so....lol

It seems like it's more common than you think. Pizza Hut's been using that in their blend forever. At least they were when I worked there in high school

https://www.webstaurantstore.com/blog/1900/best-cheese-for-pizza.html

Fucking Pizza hut? Cmon man.  That's not pizza...

So reading up on pizza cheese and apparently places other than NY proper pizzerias do the cheese blend thing because they order from the same places, lol.

Lol. There's pizza all over the place, dude. It's not just where you live.

As FMe points out, Manco and Manco's the most well known one down the Jersey shore and they use it in their blend.

F Me In The Brain

And, they don't order from the same place.  They make the blend themselves.

tempo_n_groove

The Juggler said:

tempo_n_groove said:

The Juggler said:

tempo_n_groove said:

The Juggler said:

tempo_n_groove said:

The Juggler said:

Inedible? There's usually some cheddar on most pizza's. I just used this color instead of the white one. It tastes the same though. 

Usually use a mixture of low moisture mozz, sharp cheddar (usually white color) and fontina. 

I have no idea where you eat your pizza but I can assure you here in NY they do not put cheddar in the mozzarella.

Here. At my house, usually. 

And you might be surprised. Every place is different but there's also probably some provolone mixed in at a lot of places. It's not all just mozzarella.

Again, maybe where you get pizza but NY does not.  I don't know of any place that does unless maybe it's a white pizza?  My family owned a pizzeria and they never heard of that either.

We get Mozzarella pretty easy here.  Maybe in other places they sell a blend?

Well...I do not live where you live, so....lol

It seems like it's more common than you think. Pizza Hut's been using that in their blend forever. At least they were when I worked there in high school

https://www.webstaurantstore.com/blog/1900/best-cheese-for-pizza.html

Fucking Pizza hut? Cmon man.  That's not pizza...

So reading up on pizza cheese and apparently places other than NY proper pizzerias do the cheese blend thing because they order from the same places, lol.

Lol. There's pizza all over the place, dude. It's not just where you live.

As FMe points out, Manco and Manco's the most well known one down the Jersey shore and they use it in their blend.

Yeah I know there are other pizza places, i'm telling you in the Burroughs and long island, they don't blend their cheese...

Found this in an LA times article.  I laughed at the end part.

As for the sauce, Ed Levine, in “Pizza: A Slice of Heaven,” spells it out: “The best pizza sauces are made with uncooked canned tomatoes, from either California or Italy, that have been strained and seasoned with salt and maybe some oregano.” It is not a slow-cooked sauce such as for pasta.

The cheese, of course, is mozzarella. A lot of New York pizza places use Grande Cheese, whose “East Coast Blend” is half part-skim mozzarella and half whole-milk mozzarella.

Nick DeMarinis, owner of Nicky D’s, uses Grande too. “It doesn’t burn in my oven. I like the full whole-milk better. I think it’s healthier,” he joked.

DeMarinis, who hails from Queens, has another point he’d like to make about New York pizza. “A lot of places pop up here and there and say ‘New York-style pizza’ and they’re from Buffalo. New York-style pizza means New York City-style pizza. You have to be working in New York City to learn to make New York-style pizza.”

What if someone happens to be from Buffalo and makes it exactly the way he does?

“They’re still not doing it right. Trust me. Or they might be, but it’s still not 100% on.”

What if they’re from Jersey?

He says: “Not really. We got a thing about that.”

The Juggler

Is Brooklyn one of the five boroughs? Took me about 30 seconds to find this  lol

https://www.nytimes.com/2012/04/11/dining/reviews/speedy-romeo-nyc-restaurant-review.html

Speedy Romeo

• Give this article

Thin-crust pizza at Speedy Romeo in Brooklyn.Credit...Evan Sung for The New York Times

By Ligaya Mishan

• April 10, 2012

376 Classon Avenue (Greene Avenue), Bedford-Stuyvesant/Clinton Hill, Brooklyn, (718) 230-0061, speedyromeo.com.

Do not ignore that jar of pickled chile peppers, placed surreptitiously on your table before the pizza arrives. Scatter its contents over any of Speedy Romeo’s pies and you will receive, if not visions, at least a temporary sense that all is right with the world.

The pizzeria opened in January in a former auto-parts shop. The cooks wear striped mechanics’ shirts with name patches sewed on. Giant industrial fans loom above sleek banquettes and perky orange-seated chairs.

Slide 1 of 7

1/7

Speedy Romeo, a pizzeria, opened in January in a former auto-parts shop on the border of Bedford-Stuyvesant and Clinton Hill in Brooklyn.

Credit...Evan Sung for The New York Times

The pizza is thin-crust, fired in a wood-burning oven but more chewy than charred. A dusting of ultra-soft double-zero flour, pollenlike, throws in some crunch. It is a fine canvas for smoky house-made mozzarella engulfing wild mushrooms and splattered with a runny fried egg ($16), or curling petals of soppressata and fennel-infused finocchiona ($16).

In an homage to St. Louis-style pizza ($16), Provel, a Velveeta-esque mixture of Cheddar, Swiss and provolone, forms a white seal over the dough, broken up here and there by tiny atolls of Italian sausage. (Pepperoni is immured below.) Ingratiatingly creamy, it may inspire awe or horror.

The rest of the menu is respectable without being exciting: beets and ricotta ($12), over-heaped crostini ($10), lemon-dabbed whole branzino ($19).

In the open kitchen hangs a photo showing the source of the restaurant’s name: a world champion chestnut harness-racing horse famed for winning in both gaits, the trot and the pace. The chef, Justin Bazdarich, is something of a switch-hitter himself: he worked for Jean-Georges Vongerichten for a decade.

You might wish a little more Jean-Georges finesse was on display. But the neighborhood approves, and for now, that is enough. 

tempo_n_groove

The Juggler said:

Is Brooklyn one of the five boroughs? Took me about 30 seconds to find this  lol

https://www.nytimes.com/2012/04/11/dining/reviews/speedy-romeo-nyc-restaurant-review.html

Speedy Romeo

• Give this article

Thin-crust pizza at Speedy Romeo in Brooklyn.Credit...Evan Sung for The New York Times

By Ligaya Mishan

• April 10, 2012

376 Classon Avenue (Greene Avenue), Bedford-Stuyvesant/Clinton Hill, Brooklyn, (718) 230-0061, speedyromeo.com.

Do not ignore that jar of pickled chile peppers, placed surreptitiously on your table before the pizza arrives. Scatter its contents over any of Speedy Romeo’s pies and you will receive, if not visions, at least a temporary sense that all is right with the world.

The pizzeria opened in January in a former auto-parts shop. The cooks wear striped mechanics’ shirts with name patches sewed on. Giant industrial fans loom above sleek banquettes and perky orange-seated chairs.

Slide 1 of 7

1/7

Speedy Romeo, a pizzeria, opened in January in a former auto-parts shop on the border of Bedford-Stuyvesant and Clinton Hill in Brooklyn.

Credit...Evan Sung for The New York Times

The pizza is thin-crust, fired in a wood-burning oven but more chewy than charred. A dusting of ultra-soft double-zero flour, pollenlike, throws in some crunch. It is a fine canvas for smoky house-made mozzarella engulfing wild mushrooms and splattered with a runny fried egg ($16), or curling petals of soppressata and fennel-infused finocchiona ($16).

In an homage to St. Louis-style pizza ($16), Provel, a Velveeta-esque mixture of Cheddar, Swiss and provolone, forms a white seal over the dough, broken up here and there by tiny atolls of Italian sausage. (Pepperoni is immured below.) Ingratiatingly creamy, it may inspire awe or horror.

The rest of the menu is respectable without being exciting: beets and ricotta ($12), over-heaped crostini ($10), lemon-dabbed whole branzino ($19).

In the open kitchen hangs a photo showing the source of the restaurant’s name: a world champion chestnut harness-racing horse famed for winning in both gaits, the trot and the pace. The chef, Justin Bazdarich, is something of a switch-hitter himself: he worked for Jean-Georges Vongerichten for a decade.

You might wish a little more Jean-Georges finesse was on display. But the neighborhood approves, and for now, that is enough. 

n an homage to St. Louis-style pizza ($16), Provel, a Velveeta-esque mixture of Cheddar, Swiss and provolone, 

NOT NY pizza...

The Juggler

tempo_n_groove said:

The Juggler said:

Is Brooklyn one of the five boroughs? Took me about 30 seconds to find this  lol

https://www.nytimes.com/2012/04/11/dining/reviews/speedy-romeo-nyc-restaurant-review.html

Speedy Romeo

• Give this article

Thin-crust pizza at Speedy Romeo in Brooklyn.Credit...Evan Sung for The New York Times

By Ligaya Mishan

• April 10, 2012

376 Classon Avenue (Greene Avenue), Bedford-Stuyvesant/Clinton Hill, Brooklyn, (718) 230-0061, speedyromeo.com.

Do not ignore that jar of pickled chile peppers, placed surreptitiously on your table before the pizza arrives. Scatter its contents over any of Speedy Romeo’s pies and you will receive, if not visions, at least a temporary sense that all is right with the world.

The pizzeria opened in January in a former auto-parts shop. The cooks wear striped mechanics’ shirts with name patches sewed on. Giant industrial fans loom above sleek banquettes and perky orange-seated chairs.

Slide 1 of 7

1/7

Speedy Romeo, a pizzeria, opened in January in a former auto-parts shop on the border of Bedford-Stuyvesant and Clinton Hill in Brooklyn.

Credit...Evan Sung for The New York Times

The pizza is thin-crust, fired in a wood-burning oven but more chewy than charred. A dusting of ultra-soft double-zero flour, pollenlike, throws in some crunch. It is a fine canvas for smoky house-made mozzarella engulfing wild mushrooms and splattered with a runny fried egg ($16), or curling petals of soppressata and fennel-infused finocchiona ($16).

In an homage to St. Louis-style pizza ($16), Provel, a Velveeta-esque mixture of Cheddar, Swiss and provolone, forms a white seal over the dough, broken up here and there by tiny atolls of Italian sausage. (Pepperoni is immured below.) Ingratiatingly creamy, it may inspire awe or horror.

The rest of the menu is respectable without being exciting: beets and ricotta ($12), over-heaped crostini ($10), lemon-dabbed whole branzino ($19).

In the open kitchen hangs a photo showing the source of the restaurant’s name: a world champion chestnut harness-racing horse famed for winning in both gaits, the trot and the pace. The chef, Justin Bazdarich, is something of a switch-hitter himself: he worked for Jean-Georges Vongerichten for a decade.

You might wish a little more Jean-Georges finesse was on display. But the neighborhood approves, and for now, that is enough. 

n an homage to St. Louis-style pizza ($16), Provel, a Velveeta-esque mixture of Cheddar, Swiss and provolone, 

NOT NY pizza...

haha...it's made in New York. You didn't specify the kind of pizza! 

tempo_n_groove

The Juggler said:

tempo_n_groove said:

The Juggler said:

Is Brooklyn one of the five boroughs? Took me about 30 seconds to find this  lol

https://www.nytimes.com/2012/04/11/dining/reviews/speedy-romeo-nyc-restaurant-review.html

Speedy Romeo

• Give this article

Thin-crust pizza at Speedy Romeo in Brooklyn.Credit...Evan Sung for The New York Times

By Ligaya Mishan

• April 10, 2012

376 Classon Avenue (Greene Avenue), Bedford-Stuyvesant/Clinton Hill, Brooklyn, (718) 230-0061, speedyromeo.com.

Do not ignore that jar of pickled chile peppers, placed surreptitiously on your table before the pizza arrives. Scatter its contents over any of Speedy Romeo’s pies and you will receive, if not visions, at least a temporary sense that all is right with the world.

The pizzeria opened in January in a former auto-parts shop. The cooks wear striped mechanics’ shirts with name patches sewed on. Giant industrial fans loom above sleek banquettes and perky orange-seated chairs.

Slide 1 of 7

1/7

Speedy Romeo, a pizzeria, opened in January in a former auto-parts shop on the border of Bedford-Stuyvesant and Clinton Hill in Brooklyn.

Credit...Evan Sung for The New York Times

The pizza is thin-crust, fired in a wood-burning oven but more chewy than charred. A dusting of ultra-soft double-zero flour, pollenlike, throws in some crunch. It is a fine canvas for smoky house-made mozzarella engulfing wild mushrooms and splattered with a runny fried egg ($16), or curling petals of soppressata and fennel-infused finocchiona ($16).

In an homage to St. Louis-style pizza ($16), Provel, a Velveeta-esque mixture of Cheddar, Swiss and provolone, forms a white seal over the dough, broken up here and there by tiny atolls of Italian sausage. (Pepperoni is immured below.) Ingratiatingly creamy, it may inspire awe or horror.

The rest of the menu is respectable without being exciting: beets and ricotta ($12), over-heaped crostini ($10), lemon-dabbed whole branzino ($19).

In the open kitchen hangs a photo showing the source of the restaurant’s name: a world champion chestnut harness-racing horse famed for winning in both gaits, the trot and the pace. The chef, Justin Bazdarich, is something of a switch-hitter himself: he worked for Jean-Georges Vongerichten for a decade.

You might wish a little more Jean-Georges finesse was on display. But the neighborhood approves, and for now, that is enough. 

n an homage to St. Louis-style pizza ($16), Provel, a Velveeta-esque mixture of Cheddar, Swiss and provolone, 

NOT NY pizza...

haha...it's made in New York. You didn't specify the kind of pizza! 

Touche'! But you know what I mean...

The Juggler

tempo_n_groove said:

The Juggler said:

tempo_n_groove said:

The Juggler said:

Is Brooklyn one of the five boroughs? Took me about 30 seconds to find this  lol

https://www.nytimes.com/2012/04/11/dining/reviews/speedy-romeo-nyc-restaurant-review.html

Speedy Romeo

• Give this article

Thin-crust pizza at Speedy Romeo in Brooklyn.Credit...Evan Sung for The New York Times

By Ligaya Mishan

• April 10, 2012

376 Classon Avenue (Greene Avenue), Bedford-Stuyvesant/Clinton Hill, Brooklyn, (718) 230-0061, speedyromeo.com.

Do not ignore that jar of pickled chile peppers, placed surreptitiously on your table before the pizza arrives. Scatter its contents over any of Speedy Romeo’s pies and you will receive, if not visions, at least a temporary sense that all is right with the world.

The pizzeria opened in January in a former auto-parts shop. The cooks wear striped mechanics’ shirts with name patches sewed on. Giant industrial fans loom above sleek banquettes and perky orange-seated chairs.

Slide 1 of 7

1/7

Speedy Romeo, a pizzeria, opened in January in a former auto-parts shop on the border of Bedford-Stuyvesant and Clinton Hill in Brooklyn.

Credit...Evan Sung for The New York Times

The pizza is thin-crust, fired in a wood-burning oven but more chewy than charred. A dusting of ultra-soft double-zero flour, pollenlike, throws in some crunch. It is a fine canvas for smoky house-made mozzarella engulfing wild mushrooms and splattered with a runny fried egg ($16), or curling petals of soppressata and fennel-infused finocchiona ($16).

In an homage to St. Louis-style pizza ($16), Provel, a Velveeta-esque mixture of Cheddar, Swiss and provolone, forms a white seal over the dough, broken up here and there by tiny atolls of Italian sausage. (Pepperoni is immured below.) Ingratiatingly creamy, it may inspire awe or horror.

The rest of the menu is respectable without being exciting: beets and ricotta ($12), over-heaped crostini ($10), lemon-dabbed whole branzino ($19).

In the open kitchen hangs a photo showing the source of the restaurant’s name: a world champion chestnut harness-racing horse famed for winning in both gaits, the trot and the pace. The chef, Justin Bazdarich, is something of a switch-hitter himself: he worked for Jean-Georges Vongerichten for a decade.

You might wish a little more Jean-Georges finesse was on display. But the neighborhood approves, and for now, that is enough. 

n an homage to St. Louis-style pizza ($16), Provel, a Velveeta-esque mixture of Cheddar, Swiss and provolone, 

NOT NY pizza...

haha...it's made in New York. You didn't specify the kind of pizza! 

Touche'! But you know what I mean...

Yeah I do. Also, a little cheddar in the blend is quite common just not with that style of pizza it seems. 

Wobbie

CarryTheZero said:

tempo_n_groove said:

CarryTheZero said:

How was your taco salad?

😂 
No taco salad this time. And they were delicious!
All white pies:

Top left was avocado, pickled onions, house made bacon, and smoked turkey.
Top right was cilantro, roasted tomatoes, and sausage.

Bottom left was Kalamata olives, Black Forest ham, artichokes, and mushrooms.
Bottom right was sliced apples, toasted walnuts, bacon, and Gorgonzola.

no.
yes.
maybe (probably).
no.

Get_Right

I have said it before....pizza is a blank canvas

tempo_n_groove

Get_Right said:

I have said it before....pizza is a blank canvas

Pizza is dough, sauce and cheese...

A taco is a tortilla, meat, onion and cilantro.

Any deviations from this are abominations, so sayeth the lord.

Amen


I like joking about this so everyone relax.  But they are not...

Johnny Abruzzo

But a taco with pico de gallo (you already have cilantro & onion - just adding tomatoes) and lime sour cream is a taco supreme!

Get_Right

tempo_n_groove said:

Get_Right said:

I have said it before....pizza is a blank canvas

Pizza is dough, sauce and cheese...

A taco is a tortilla, meat, onion and cilantro.

Any deviations from this are abominations, so sayeth the lord.

Amen


I like joking about this so everyone relax.  But they are not...

Well clearly you have not had the Mexican Pizza at Taco Bell. It's good

F Me In The Brain

Get_Right said:

tempo_n_groove said:

Get_Right said:

I have said it before....pizza is a blank canvas

Pizza is dough, sauce and cheese...

A taco is a tortilla, meat, onion and cilantro.

Any deviations from this are abominations, so sayeth the lord.

Amen


I like joking about this so everyone relax.  But they are not...

Well clearly you have not had the Mexican Pizza at Taco Bell. It's good

How many of those disgusting microwave prepared things did I eat as an 18 yr old?  Oh man, too many.     

tempo_n_groove

Johnny Abruzzo said:

But a taco with pico de gallo (you already have cilantro & onion - just adding tomatoes) and lime sour cream is a taco supreme!

There is a great skit that I think it was Paul Rodriguez, he goes on about how his mother never yelled out the window once, "Paul, come get your nachos bell grande!"

I wish I could remember who did it.

There was another about Pintos and cheese.  Remember when Taco Bell sold that?

tempo_n_groove

Get_Right said:

tempo_n_groove said:

Get_Right said:

I have said it before....pizza is a blank canvas

Pizza is dough, sauce and cheese...

A taco is a tortilla, meat, onion and cilantro.

Any deviations from this are abominations, so sayeth the lord.

Amen


I like joking about this so everyone relax.  But they are not...

Well clearly you have not had the Mexican Pizza at Taco Bell. It's good

It never looked appealing to me at all...

Imagine going to California and having proper Mexican food and not enjoying it because there was no sour cream, lol. Now I crave it and have to make my own specialty dishes because we do not have proper Mexican food in NY.

Get_Right

F Me In The Brain said:

Get_Right said:

tempo_n_groove said:

Get_Right said:

I have said it before....pizza is a blank canvas

Pizza is dough, sauce and cheese...

A taco is a tortilla, meat, onion and cilantro.

Any deviations from this are abominations, so sayeth the lord.

Amen


I like joking about this so everyone relax.  But they are not...

Well clearly you have not had the Mexican Pizza at Taco Bell. It's good

How many of those disgusting microwave prepared things did I eat as an 18 yr old?  Oh man, too many.     

Unfortunately I had many as a 50+ year old.  There is a Taco Bell next door to my son's tutor. Better than a $6 slice that has been sitting out all day. And it could be considered a probiotic LOL.

tempo_n_groove

Get_Right said:

F Me In The Brain said:

Get_Right said:

tempo_n_groove said:

Get_Right said:

I have said it before....pizza is a blank canvas

Pizza is dough, sauce and cheese...

A taco is a tortilla, meat, onion and cilantro.

Any deviations from this are abominations, so sayeth the lord.

Amen


I like joking about this so everyone relax.  But they are not...

Well clearly you have not had the Mexican Pizza at Taco Bell. It's good

How many of those disgusting microwave prepared things did I eat as an 18 yr old?  Oh man, too many.     

Unfortunately I had many as a 50+ year old.  There is a Taco Bell next door to my son's tutor. Better than a $6 slice that has been sitting out all day. And it could be considered a probiotic LOL.

$6 a slice?  Is it gourmet pizza?  Wow.  That's a big fat no for me.