The Pizza Thread

F Me In The Brain · January 28

Wobbie said:

SPEEDY MCCREADY said:

Wobbie said:

cutz said:

SPEEDY MCCREADY said:

cutz said:

mcgruff10 said:

Lou s!! Really good.

I had that last night while watching football. It is very good!!

Its amazing how close to the real thing a frozen Lou Malnati's is.

Actually, it is the real thing.
Its delicious.

Yes, it is (Delicious).

I ordered 6 (and promotion got me a Free one) for $140 and they are worth it.

If I'm being picky, I wish they were a little bigger.

Thanks for the recommendation.

How big are they?

10 inch deep dish
Basically 4 slices

that’s a personal pan pizza! 🤪

I made that mistake at the actual Lous.
That hurt.
Tasted fucking great, though, for real.
2 pieces would probably have been good to stop at.

tempo_n_groove · January 28

F Me In The Brain said:

Wobbie said:

SPEEDY MCCREADY said:

Wobbie said:

cutz said:

SPEEDY MCCREADY said:

cutz said:

mcgruff10 said:

Lou s!! Really good.

I had that last night while watching football. It is very good!!

Its amazing how close to the real thing a frozen Lou Malnati's is.

Actually, it is the real thing.
Its delicious.

Yes, it is (Delicious).

I ordered 6 (and promotion got me a Free one) for $140 and they are worth it.

If I'm being picky, I wish they were a little bigger.

Thanks for the recommendation.

How big are they?

10 inch deep dish
Basically 4 slices

that’s a personal pan pizza! 🤪

I made that mistake at the actual Lous.
That hurt.
Tasted fucking great, though, for real.
2 pieces would probably have been good to stop at.

I remember buying one and eating 2 slices and having to eat the other 2 later.

The amount of cheese was wonderful and also quite filling.

Get_Right · January 28

I do not mind deep dish despite being from CT. I have had Pequod's, Uno's, Giordano's, Malnati's etc. Generally all very good. But 100% a slice or two is more than enough. And the 1 hour plus wait for a pie is kind of ridiculous. Pretty sure I have left several pies outside my hotel room at the hampton inn across from Uno's because by the time the pizza was ready, I was ready to pass out.

23scidoo · February 1

tempo_n_groove · February 1

23scidoo said:

PIZZA thread not PITA! lol

TahoeJeff · February 2

Tonight I decided to try my hand at St Louis style pizza. Here's the thing, I've never had it, and they don't sell Provel cheese here in Seattle. Thanks to the internet and the power of sodium citrate, I was able to make my own copycat Provel cheese. Toppings on this one are my homemade hot Italian sausage, pepperoni, thin sliced onions and green peppers. This dough is interesting too, as it a)uses some light corn syrup and n) doesn't use yeast. It uses baking soda as the leavening agent. Rolled out super thin and baked at 525 for about 1- minutes, this thing was crispy AF. If this is what it really tastes like, I'm a fan. It at least looks comparable to photos I've seen.

Homade Provel Cheese

Image: https://us.v-cdn.net/5021252/uploads/editor/hw/pogqifhxy0ab.jpg

Pizza

Image: https://us.v-cdn.net/5021252/uploads/editor/eq/0wz89cwrg9uc.jpg

SPEEDY MCCREADY · February 2

Chef strikes again!

That looks great

mcgruff10 · February 2

Looks great!!

tempo_n_groove · February 2

I had to look up Provel cheese. Provolone, cheddar and swiss. 3 things I normally dont want on a pizza, lol.

Howd u like the cheese flavor?

TahoeJeff · February 2

tempo_n_groove said:

I had to look up Provel cheese. Provolone, cheddar and swiss. 3 things I normally dont want on a pizza, lol.

Howd u like the cheese flavor?

It was better than you would think! I liked the smokey flavor (from liquid smoke). I could see it being good with bacon, which is one of the traditional toppings from my understanding. I just used the pepperoni because I had it in my fridge from when I made pizza logs. It's my understanding that St Louis style is pretty polarizing. I think beyond the different flavor, the texture is also very different. Provel cheese is processed with sodium citrate, so like velveeta, when it melts it turns into more of a gooey cheesy emulsification instead of stretchy mozzarella. When you take a bite, it kind of coats the roof of your mouth. I'd like to try a real one sometime to see how close mine was. Definitely an oddball style of pizza, but worth trying.

Get_Right · February 2

I do not mind the cracker crust, the processed cheese, or the square cut. But I am not a fan of liquid smoke.

TahoeJeff · February 2

Get_Right said:

I do not mind the cracker crust, the processed cheese, or the square cut. But I am not a fan of liquid smoke.

Fair. It can be a bit overwhelming. I used 4 small drops. I think the better option if you wanna fancy things up more is to use a smoked provolone or smoked cheddar for the cheese blend.

tempo_n_groove · February 2

Get_Right said:

I do not mind the cracker crust, the processed cheese, or the square cut. But I am not a fan of liquid smoke.

yes. Fake smoke is very outputting.

HughFreakingDillon · February 2

tempo_n_groove said:

Get_Right said:

I do not mind the cracker crust, the processed cheese, or the square cut. But I am not a fan of liquid smoke.

yes. Fake smoke is very outputting.

you find fake smoke very strenuous, do you? lol

Get_Right · February 2

Just get some smoked mozz if you want that flavor. But who knows, I would guess some some mozz is made with liquid smoke.

TahoeJeff · February 2

Get_Right said:

Just get some smoked mozz if you want that flavor. But who knows, I would guess some some mozz is made with liquid smoke.

I could add that in there as well, but I wanted to get the full St Louis experience, and there is no mozzarella in provel cheese. This pizza breaks the rules of traditional pizza, but it works!

Loujoe · February 2

TahoeJeff · February 3

Decided to do a repeat of last night so I could use up the last of the sauce and the last of the provel cheese, but I didn’t have enough for two pizzas, so I grated some mozzarella and mixed it with the provel. I also replaced the olive oil in the dough with corn oil because I thought it seemed more Midwest appropriate. This pizza had sausage, pepperoni, green peppers, onion, and ricotta.

F Me In The Brain · February 3

Looks great and I love those 3 cheeses so would be happy to try on a pizza.
There is actually a popular place in NJ that sneaks some cheddar into some of their pizza types and I think the pizza illuminati do not know, eat it, and love it.

Loujoe · February 3

F Me In The Brain said:

Looks great and I love those 3 cheeses so would be happy to try on a pizza.
There is actually a popular place in NJ that sneaks some cheddar into some of their pizza types and I think the pizza illuminati do not know, eat it, and love it.

lol

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