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08-22-2022, 11:43 AM | #595 |
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Yesterdays pizza was so good it was picture worthy (you would all be board if I posted every pizza I made)!
I like to tweak the recipe (and make notes) every time I fire up the oven. I think the texture and flavor of this recipe is just about perfect, if you like sourdough pizza crust. If anyone wants to geek out I can write up the recipe/process. This is a sourdough crust, high gluten flour and some fresh milled hard red winter wheat. I also found some really good 'artisan' pepperoni at a farmers market, so much better then what I was getting from the grocery store. |
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08-22-2022, 11:46 AM | #596 | |
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08-22-2022, 01:41 PM | #597 |
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Mmmm pizza!
I prefer napoletana style and usually eat at a local place called Peel or just make my own (I cheat some with the sauce)
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08-22-2022, 01:49 PM | #598 |
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08-22-2022, 02:18 PM | #599 |
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Can't beat Costco Pizza
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08-22-2022, 02:31 PM | #602 |
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Just assume it's a joke.
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08-22-2022, 02:48 PM | #603 |
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For the price sure, but it's usually undercooked. If I bring home a Costco pie I will put it on my BBQ at 600 deg for five minutes to crisp it up a little.
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08-23-2022, 04:02 PM | #604 |
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08-23-2022, 07:38 PM | #605 |
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08-24-2022, 11:26 PM | #606 | ||
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Blues City Deli (the "parent company"), will eventually be utilizing the space for something else. Union Loafers, Pizzeoli, Urban Chestnut, Pie Guy, Pizzeria Da Gloria, Pastaria, Pizzeria Tivoli, Fordo's, and Pizza-A-Go-Go are all solid choices, though. -Mark in St. Louis Last edited by buldogge; 08-25-2022 at 01:58 PM.. |
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08-25-2022, 11:16 AM | #609 |
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This would have been great in undergrad. Now it will just make me fat.
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08-25-2022, 07:17 PM | #610 |
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At last, thanks to my friend Dan, a Pepperoni (Brothers) that complement my Concoction (and a few more to come)...
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08-27-2022, 11:23 AM | #611 |
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It's very cool that you came across this thread. I love pizza very much. But I'm too lazy to cook it at home. It's easier for me to buy. But where? Who can advise?
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08-27-2022, 06:02 PM | #612 |
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Willy's Pizza; https://www.willyspizza.ca
Colonnade Pizza; https://www.colonnadepizza.com Gabriel Pizza: https://gabrielpizza.com |
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09-07-2022, 11:22 AM | #613 |
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Anyone have (or tried out) a Halo Versa 16? I’ve been looking at it online. The rotating pizza stone and portability (can use on patio or take to a tailgate) are attractive. I’m hesitant thought because with the temps it claims, it seems like pizza should cook quicker and I could foresee burnt crust before the cheese melts because maybe the pizza stone gets way hotter than the oven temp. Wondering if anyone has tried them out.
https://halo-pg.com/product/versa-16...or-pizza-oven/
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09-08-2022, 10:19 AM | #614 | |
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Ultimately it will depend on how well you can control the temperature. I suspect you would want to preheat at max, then reduce the temp a bit to cook so you don't get a blackened top and undercooked edges. Because it has such small thermal mass you will have to ride the temp control like you would with a cheap a gas grill. FWIW on my wood oven I like the middle of the deck to be about 600 degrees, the dome will be somewhere between 900 and 1000. Another advantage of the big oven is that you can have a spot that is 200 degrees cooler (on the deck) if you need to slow things down a little while the top finishes. I usually pick the pizza up to 'finish' close to the dome for a couple seconds. |
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09-08-2022, 04:59 PM | #615 | |
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09-08-2022, 05:10 PM | #616 |
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Tommaso's in San Francisco. I must've eaten a few hundred of them while living further up Kearny Street from '77 - '89. Pepperoni, mushrooms, double-garlic...done. It was the crust that made it, along with top-quality pepperoni and cheese. Man, I'm getting hungry just thinking about it.
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