| The Pizza Debate | |
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| Topic Started: Nov 4 2017, 06:14 PM (103 Views) | |
| strx10 | Nov 4 2017, 06:14 PM Post #1 |
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Sexy Beast
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Since claw was yelling at me at around 2am for my preferred choice of pizza, I figure why not make it a topic for everyone to chime in on. Just briefly: there are quite a few different types of pizza in the US depending on region. Kinda neat. St. Louis style also looks like absolute shit and you should be ashamed of yourself if that's your favorite. Anyway claw's big point was about what type of crust do you prefer so let's debate that. I gave a long answer explaining that on a regular pizza from most places that I would prefer thinner style crust. However, if we're going by pizza in general then Chicago deep dish or Sicilian style both of which have thick crust by definition. On most pizzas a thicker crust is kinda lost in translation just due to messing with the balance of the pie while also adding zero flavor and a cardboard like texture. I'll still eat a whole piece of a thicker regular pizza along with it's crust, but thin crust is generally my preferred go to nearly every time for most places that offer the option. This is the greatest topic I've ever made. |
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| clawx | Nov 4 2017, 06:53 PM Post #2 |
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Administrator
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thick crust. i just fuckin love bread. BREAD MY FACE. Pineapples are also good on pizza. |
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| Bratwurst | Nov 4 2017, 07:00 PM Post #3 |
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BIG JERK
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The simplest way I can convey it is that I prefer my pizza to be slightly chewy and the crust yeasty. Deep dish is real bloody good but I'm happy with your standard pie with a rolled over edge for the crust. I usually make my own pies and what I do is age the dough a few hours and then give it a good olive oil brushing. Then I'll tuck pieces of cheese at the edge of the pie and roll the dough over it. On occasion I will make a dough ball with egg in it to make it puffier. I'm not really a snob when it comes to the cooking aspect, I don't give a shit about stones, brick ovens or all that shit (though admittedly if I had an outdoor brick oven I'd be using it alot.) While thin crust/crunchy pizza isn't my favorite, it's still pizza and thus trumps many other foods. Pizza is by my definition food of the gods. Jesus H. Christ I want some pizza right now but it's too late, I will make some tomorrow. I also do weird shit with toppings, lately I like to add spinach and thinly sliced zucchini, but meat is nearly always a requirement. I have done banana peppers and pineapple and it was good. Many times it is in the spirit of pizza's origins that I throw on anything that is leftover in the fridge. Spicy hot peppers also tend to make their way in there, and lastly I like to dash red pepper flakes over individual slices. |
LOOK LOOK AT HOW AMAZING THE FORUMS ARE NOW
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| clawx | Nov 4 2017, 07:03 PM Post #4 |
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Administrator
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i want a bratwurst pizza pie |
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| Bratwurst | Nov 5 2017, 09:35 AM Post #5 |
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BIG JERK
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Late breaking update: I have made a two pie clump of dough and am presently aging it. |
LOOK LOOK AT HOW AMAZING THE FORUMS ARE NOW
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| strx10 | Nov 5 2017, 05:37 PM Post #6 |
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Sexy Beast
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See there's a large difference between a home made pizza and one from a parlor. If they all took that much time and care into their crust then it would be no contest. Also one thing I like to do when I cook dough is make a quick seasoning blend usually of garlic+some Italian herb mix+olive oil+melted butter and brush it on the outside crust before its oven time. When thick crust is prepped right it's hard to beat. Just most places leave it unseasoned and forgotten about making it nothing more than a vessel for handling the food as you eat it.
True story. A baking pan and oven is all you need for a good pizza, but all of the other tech stuff would be nice.
This may be key here because when claw was talking thin crust I didn't think he meant crunchy pizza. I thought he was implying something like New York/Jersey crusted pizza vs something like this. This definitely changes everything if that's the case. What's your dough recipe and of course, I demand pics.
Those don't sound too bad really. I too am in the pro pineapple camp for pizza toppings. I'm also overdue for making one myself and last year I had a goal to figure out a way to make a scratch sauce from fresh tomatoes super fast. I'll post my recipe and the best method I found for peeling tomatoes that may be well known, but it by far required the least amount of labor and time to accomplish. |
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| Bratwurst | Nov 5 2017, 05:53 PM Post #7 |
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BIG JERK
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![]() This is not today's pizza (it got eaten way too fast) but it is a representation of what I usually do. I think this particular pie was made at 1 AM one night so it was just for myself and kinda small. I'm pretty sure this one had feta cheese crumbles in it. The dough's nothing outrageous, just 1/4 cup warm water, teaspoon sugar, teaspoon yeast, let it sit for 5 minutes. Then add 1/3 cup warm water, two teaspoons sugar, two cups flower and knead/mix. I usually let it sit for at least two hours. And like you, I will brush stuff on the outside like garlic butter but most times I don't care to take that extra step because it's one more thing to clean up. |
LOOK LOOK AT HOW AMAZING THE FORUMS ARE NOW
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| lizardmanlizardmanlizardman | Nov 9 2017, 03:43 PM Post #8 |
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Shitposter
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thick crust but it has to be soft, i don't want to have to tear off chunks like i'm eating stale bread |
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| portnoyd | Nov 9 2017, 05:18 PM Post #9 |
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WET NOSE
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Has to be thin crust. You can't possibly balance out the sauce and cheese on a thick crust, but you can on a thin crust. NJ pizza is like this and that's why it's better than any other regional pizza. |
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| Jin | Nov 12 2017, 12:33 AM Post #10 |
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Shitposter
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pizza ain't pizza unless you can fold that shit up |
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