The Pizza Thread

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Comments

  • H.Chinaski
    H.Chinaski Brooklyn, NY Posts: 1,604
    This recipe still needs some tweeking though. The pesto cooked into the crust and made it sorta dry. I finished the 2nd one with Olive oil but it still could of used some fresh tomatoes or arugula after coming out of the oven. Next time and i'll report back to ya's!
    Pine Knob, MI Lollapalooza 1992 / Soldier Field, Chicago 1995 / Savage Hall, Toledo 1996 / Palace, Detroit 1998 / Palace, Detroit 2000 / Pine Knob, MI 2003 / Showbox, Seattle 2004 / MSG, NYC 2008 / Key Arena I & II, Seattle 2009 / Eddie Vedder Beacon, NYC 2011 / Eddie Vedder Benaroya, Hall Seattle 2011 / Barclays, Brooklyn I &II 2013 / Wells Fargo, Philadelphia II 2013 / Wuhlheide, Berlin, Germany 2014 / Wells Fargo, Philadelphia 1 2016 / Madison Square Garden, NYC 2 2016 / Wrigley 2, Chicago 2016/ Fenway 1, Boston 2018/
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,965
    Thanks!
    The love he receives is the love that is saved
  • hauntingfamiliar
    hauntingfamiliar Wilmington, NC Posts: 10,401
    H.Chinaski said:
    Lol. Thanks ya'll. I enjoy it! I use Batali's recipe for dough. Pretty easy, just takes abit. I don't have a stone at the moment using a cusinart pizza pan with the little holes in it at 550. Seems to get me a nice bite on the crust. 



    Pizza looks fantastic and thanks for this! I'll have to look up Batali's and see if I can find the recipe. I've had such a hard time with the dough that I just gave up last year. I'm going to have to give it another shot.
  • josevolution
    josevolution Posts: 32,161
    hauntingfamiliar said:
    H.Chinaski said:
    Lol. Thanks ya'll. I enjoy it! I use Batali's recipe for dough. Pretty easy, just takes abit. I don't have a stone at the moment using a cusinart pizza pan with the little holes in it at 550. Seems to get me a nice bite on the crust. 



    Pizza looks fantastic and thanks for this! I'll have to look up Batali's and see if I can find the recipe. I've had such a hard time with the dough that I just gave up last year. I'm going to have to give it another shot.
    You can buy pizza dough at supermarket where I live both whole wheat & regular or I can buy the dough from my local pizza parlor ...
    jesus greets me looks just like me ....
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,965
    Good call, Jose, there have been several videos I watched where they suggest buying from your favorite parlor.
    The love he receives is the love that is saved
  • H.Chinaski
    H.Chinaski Brooklyn, NY Posts: 1,604
    https://www.bonappetit.com/recipe/mario-batalis-pizza-dough
    Pine Knob, MI Lollapalooza 1992 / Soldier Field, Chicago 1995 / Savage Hall, Toledo 1996 / Palace, Detroit 1998 / Palace, Detroit 2000 / Pine Knob, MI 2003 / Showbox, Seattle 2004 / MSG, NYC 2008 / Key Arena I & II, Seattle 2009 / Eddie Vedder Beacon, NYC 2011 / Eddie Vedder Benaroya, Hall Seattle 2011 / Barclays, Brooklyn I &II 2013 / Wells Fargo, Philadelphia II 2013 / Wuhlheide, Berlin, Germany 2014 / Wells Fargo, Philadelphia 1 2016 / Madison Square Garden, NYC 2 2016 / Wrigley 2, Chicago 2016/ Fenway 1, Boston 2018/
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,965
    That is certainly very different with the crust prep on the cast iron.  Will have to give it a roll.

    I kept waiting for him to describe how you get the roofies into the drink of your unsuspecting target.
    Used to be a huge fan of his.
    He's a pos.
    The love he receives is the love that is saved
  • H.Chinaski
    H.Chinaski Brooklyn, NY Posts: 1,604
    F Me In The Brain said:

    I kept waiting for him to describe how you get the roofies into the drink of your unsuspecting target.
    Used to be a huge fan of his.
    He's a pos.
    Yup. Was also a huge fan... between his sexual assaults and his restuarants stealing tips from their employees he's definitely proved himself a big piece of shit! But alas this is a solid dough recipe, i haven't actually done the cast iron method. Although i should i try it.
    Pine Knob, MI Lollapalooza 1992 / Soldier Field, Chicago 1995 / Savage Hall, Toledo 1996 / Palace, Detroit 1998 / Palace, Detroit 2000 / Pine Knob, MI 2003 / Showbox, Seattle 2004 / MSG, NYC 2008 / Key Arena I & II, Seattle 2009 / Eddie Vedder Beacon, NYC 2011 / Eddie Vedder Benaroya, Hall Seattle 2011 / Barclays, Brooklyn I &II 2013 / Wells Fargo, Philadelphia II 2013 / Wuhlheide, Berlin, Germany 2014 / Wells Fargo, Philadelphia 1 2016 / Madison Square Garden, NYC 2 2016 / Wrigley 2, Chicago 2016/ Fenway 1, Boston 2018/
  • hauntingfamiliar
    hauntingfamiliar Wilmington, NC Posts: 10,401
    H.Chinaski said:
    https://www.bonappetit.com/recipe/mario-batalis-pizza-dough
    Thanks! This make 8 crusts?? Nice...I like that it's a thinner, crispier crust. Do you ever use fast rising yeast or is that a bad move?

    ^ And I appreciate the store bought dough suggestions Jose. I've gone that route a few times but I really want to nail making it from scratch. Something satisfying about creating the perfect pizza crust...
  • Thirty Bills Unpaid
    Thirty Bills Unpaid Posts: 16,881
    hauntingfamiliar said:
    H.Chinaski said:
    https://www.bonappetit.com/recipe/mario-batalis-pizza-dough
    Thanks! This make 8 crusts?? Nice...I like that it's a thinner, crispier crust. Do you ever use fast rising yeast or is that a bad move?

    ^ And I appreciate the store bought dough suggestions Jose. I've gone that route a few times but I really want to nail making it from scratch. Something satisfying about creating the perfect pizza crust...

    Yah you gotta get this figured out! Keep working at it.
    "My brain's a good brain!"
  • H.Chinaski
    H.Chinaski Brooklyn, NY Posts: 1,604
    I use fleischmann's yeast. The little jars are about 5$ and last a good while. I use this recipe loosely as a base for my dough and get 2 pies out of it.  I'd imagine to get 8 you'd have to make them quite small and thin.



    Pine Knob, MI Lollapalooza 1992 / Soldier Field, Chicago 1995 / Savage Hall, Toledo 1996 / Palace, Detroit 1998 / Palace, Detroit 2000 / Pine Knob, MI 2003 / Showbox, Seattle 2004 / MSG, NYC 2008 / Key Arena I & II, Seattle 2009 / Eddie Vedder Beacon, NYC 2011 / Eddie Vedder Benaroya, Hall Seattle 2011 / Barclays, Brooklyn I &II 2013 / Wells Fargo, Philadelphia II 2013 / Wuhlheide, Berlin, Germany 2014 / Wells Fargo, Philadelphia 1 2016 / Madison Square Garden, NYC 2 2016 / Wrigley 2, Chicago 2016/ Fenway 1, Boston 2018/
  • dankind
    dankind Posts: 20,841
    House for sale in my hometown: https://www.zillow.com/homedetails/2520-Bougainvillea-St-Sarasota-FL-34239/47487815_zpid/

    I might need to play the lottery. 
    I SAW PEARL JAM
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,210
    dankind said:
    House for sale in my hometown: https://www.zillow.com/homedetails/2520-Bougainvillea-St-Sarasota-FL-34239/47487815_zpid/

    I might need to play the lottery. 
    That pizza oven looks sweet.
    I'll ride the wave where it takes me......
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,965
    I'm coming for a visit Dankind.  Beer and pizza!
    The love he receives is the love that is saved
  • CROJAM95
    CROJAM95 NEW YORK Posts: 11,197
    Just had some chicken balsamic brick oven 12” here on Long Island 

    this place always has perfect consistency and the best panko chicken cutlet I’ve had
  • josevolution
    josevolution Posts: 32,161
    CROJAM95 said:
    Just had some chicken balsamic brick oven 12” here on Long Island 

    this place always has perfect consistency and the best panko chicken cutlet I’ve had

    Dude where on the island ? 
    jesus greets me looks just like me ....
  • josevolution
    josevolution Posts: 32,161
    hauntingfamiliar said:
    H.Chinaski said:
    https://www.bonappetit.com/recipe/mario-batalis-pizza-dough
    Thanks! This make 8 crusts?? Nice...I like that it's a thinner, crispier crust. Do you ever use fast rising yeast or is that a bad move?

    ^ And I appreciate the store bought dough suggestions Jose. I've gone that route a few times but I really want to nail making it from scratch. Something satisfying about creating the perfect pizza crust...
    No doubt I’ve never tried making my own any time you make anything from scratch is so satisfying..
    jesus greets me looks just like me ....
  • CROJAM95
    CROJAM95 NEW YORK Posts: 11,197
    josevolution said:
    CROJAM95 said:
    Just had some chicken balsamic brick oven 12” here on Long Island 

    this place always has perfect consistency and the best panko chicken cutlet I’ve had

    Dude where on the island ? 
    Fort Salonga
    fattuscos 

    i bought a house in East Northport last September... moved from Farmingdale
  • CROJAM95
    CROJAM95 NEW YORK Posts: 11,197
    Next time I’ll take a pic before I smoke and dig in ;)


  • josevolution
    josevolution Posts: 32,161
    CROJAM95 said:
    josevolution said:
    CROJAM95 said:
    Just had some chicken balsamic brick oven 12” here on Long Island 

    this place always has perfect consistency and the best panko chicken cutlet I’ve had

    Dude where on the island ? 
    Fort Salonga
    fattuscos 

    i bought a house in East Northport last September... moved from Farmingdale
    Damn I’m close I’m in Smithtown...dude got to get together sometime meet up eat pizza and smoke a J ...
    jesus greets me looks just like me ....

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