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Entries from Talk tagged with 'pizza'
Grimaldi's Pizza Brooklyn Heights
Total tourist trap! The pizza crust was blackened, tasted charred, and was not crisp!? The center of each slice sagged from the moisture but not because there were too many toppings~this pizza had one topping...garlic. A thin crust should be crisp, tasty, and 'crunch' when bitten into. Sadly, Grimaldi's met none of this basis requirements. I've had MUCH better pizza on the Jersey boardwalks. The wait staff should take their expertise to Seinfeld's Soup Kitchen.
It's pizza night!
So, it's pizza night here at my humble abode. Basically, I have grilled my arse off for 8 straight days and I am grilled out. So, my question of the day to all my SE-ers is....if you were a pizza, what kind would you be???
Mexican Pizza!
Does anybody have a good recipe? Vegetarian, please...
Is Pizza the most convenient food ever?
Hey everyone. This is my first post. Thanks for having me.
I'm having this debate ongoing now with a bunch of people as to whether or not PIZZA is the most convenient dinner ever created. Convenient in the sense that you can pick up the phone and order it and it's quick and easy. The argument is whether or not Chinese is more convenient.
What do you think?
I have fresh pizza dough: What shall I do with it?
Other than pizza. It's from my favorite neighborhood - well, you know. I've seen donuts, bread sticks, knot rolls. I'm not really sure about how to work with it, does it need to rise first, best temp to bake? Do you have any favorite uses and instructions to help me enjoy these 2 blobs of deliciousness? This is my virgin fresh pizza dough experience and I'm anxious to experiment.
Pizza cheese
I'm bored with just mozzarella. What else can I combine with the standard mozz to make a knock out pizza? I'll be shopping at a CRAPPY little Kroger store in my hometown so I don't know what kind of variety will be available, but let me know your faves and hopefully I can track them down.
I can't get too wild and crazy because the husband LOVES pizza and prefers it unadulterated. I'm game for anything except for pungent varieties (i.e. bleu cheese) and I need it to be either pastuerized or a cheese that can be heated/melted to lessen my risk of ingesting bacteria and other nasties. Being pregnant is SO much fun....
And because said husband is such a pizza purist, the other toppings will include the usual sausage, pepperoni and possibly some vegetable matter if I'm ambitious. No pineapple or other exotic items on our pie. :(
I am trying to find Ohio Valley pizza from the Yahoo home page sun 3-2
I am trying to find the pizza topic that was on the Yahoo home page yesterday. I want them to try Fernandos, Wedgewood Pizza, Raccoon rd Youngstown Ohio for the best Ohio Valley pizza....
Friends Arriving - Where to get Pizza?
So I have three friends arriving tomorrow and they want "real" NYC pizza. Looking for pizza and a soda, around $15/person, where do I take them? I was thinking the UES John's (better quality than the other locations), but there has to be better pizza out there. Ideas? Thanks!
Calling all pizza makers - what is this tool called?
A friend is looking to buy an item for her budding chef son, who is about to turn 15. It is a spiky roller item that is used to take the air bubbles out of pizza crust after it is rolled out. Apparently he saw this item being used on the Food Network but the hosts didn't identify it except as perhaps a pizza pricker.
Anyone know what this is called or where she could get one?
Thanks!
Pizza Dough Help!
I have decided to make my own pizzas for my family, but have been having trouble with the dough. It is way to elastic and I can hardly roll it out onto my pizza pan. I use regular four, should I maybe try bread flour instead?
Stuffed Pizza in NYC
I would appreciate if someone could suggest where I could get a Giordano style stuffed pizza in Manhattan. Where was the best stuffed pizza you found in NYC?
Never put ____ on my pizza!
I dislike onions, olives & pineapple on my pizza. What pizza toppings do you detest?
The Long Search for Pizza in South Florida
I've been looking for really good pizza in South Florida. I use to visit NY every year and my neighbor was Italian (she owned a pizza parlor and served the best pizza). I'm looking for pizza with a very thin crust, seriously chewy cheese that when you take a bite you get this long string of cheese from your mouth to the slice. Don't even suggest Miami's Best, I think they should be sued for claiming such an outrageous thing. Their pizza is terrible. Anyone knows a place with good pizza?
Pizza Pilgrimage to NYC- where not to miss?
In about two weeks, I'm headed to New York City (for the first time) in order to embark upon a Pizza Pilgrimage. I was born and raised in the Midwest, and grew up either with uninspiring tasteless flat pies, or doughy Chicago cheese and marinara sauce casserole. Given the fact that I've only got two days to experience The Big Apple, plus the need to navigate the city relatively inexpensively, what are the pizza places I must not miss? It's easy to find Top Ten lists, and many share at least a few places- DiFara's, Una Pizza Napoletana, Lombardi's, etc- but if I had to choose... where would it be?
How many different kinds of regional variations of pizza exist?
Okay, I'm familiar with NY thin crust versus Chicago deep dish (and the controversies attached to both kinds). But how did the East Coast Sicilian thick crust develop? How is Neopolitan pizza different from thin crust? And how is NJ 'tomato pie' different from NY 'za?
Yes, I know New Haven-famed style 'thin as a whisper' crusted pizza, and California pizza with its weird toppings. But what is Greek pizza, which I hear about in the New England region so often? The entry on St. Louis pizza was really interesting (if alarmingly yellow)--any other oddities?
I was curious if anyone had any answers--and different regional names and oddities they knew of...
Una Pizza Napoletana NYC - Closed? On Vacation?
Headed over to UPN ~6pm on Saturday for an early dinner to find the place shuttered up. No sign of life, and none of the businesses on either side had any idea what the deal was. I plan to be back in the city next week and will try again if this isn't a permanent closure.
New DUMBO Pizza & Grimaldi's Turf War
Saw in Browstoner & Brooklyn Daily Eagle an article about the new Ignazio's Pizza: (http://www.brownstoner.com/brownstoner/archives/2007/12/streetlevel_piz.php)
Proposed to my wife in Grimaldi's, but happy to see another option when the place is overflowing with tourists.
Any scoop of when it is opening?
Favourite Pizza toppings?
Two questions in one. Since the answers can differ. Question 1: If you were going to order a pizza right now for lunch today what would you get on it? Thin or thick crust? Question 2: What is on your ultimate dream pizza?
My recent pizza craving has been a simple one. Thin crust, a little red sauce, a mix of cheddar, mozza and goat cheese, and some thin slices of a nice spicy genoa salami. Mmm.
PIZZA WITH VODKA FLAVORED SAUCE
I WOULD TO TRY A PLACE TO EAT IN NEW YORK CITY CALLED NUNZIO PIZZA BECAUSE OF MY NAME BEING NINZIO THE PLACE MUST BE GREAT !!
pizza stones -- do you use yours?
i just bought a pizza stone -- couldn't resist, since it was on sale seriously cheap. i thought it would be useful if i were to bake the no knead bread recipe that mark bittman wrote about. i would love to know how serious eaters use theirs and whether anyone has suggestions as to how to season and care for them.
information
hello i m new to this site, I'm interested in the last article about cone pizza, i was wondering if somebody could help me in my search of a supplier of cone, I'm speaking of the cone lonely without any fillings inside
New York Pizza - which one?
I'll be in New York City for the first time in 10 days and want to eat some famous pizza! Just a simple kind like Margarita. Any suggestions? Thanks!
Where to Eat in NYC?
A colleague and I will be traveling from Iowa to New York City later this month for a conference. Could you recommend a few restaurants for us to try? We're looking to be a little bit daring -- try something new, you know? But also maybe authentic NYC pizza, bagels, etc.
Our hotel is near Times Square, but we're willing to venture out and
explore.
Thanks for any help you can provide!
Isabella's Pizza Warning!
Avoid for lunch. I took my mother there today. (8/4) The much lauded Margherita D.O.C. pie was little more than a flavored $21 piece of dough. The waitress delivered a caveat with the pie as to how the lunch chef was different than the dinner chef. Boy! Was he ever! This place makes RAY'S look good!!
What toppings would make your ultimate pizza?
Do you like your pizza simple with red sauce, fresh basil, oregano and fresh mozza and Parmesan Reggiano or do you like the works? Do you like pineapple on your pizza? I LOVE pineapple on mine but hubby is Italian and he HATES that concept and refuses to partake. Meat lover, vege lover...? I love ALL pizza as long as it's properly cooked and prepared right. :)
Real NY Pizza in Austin, TX
I found a place with authentic(!!) New York pizza in Austin, TX and needed to share it with the world. The name of the restaurant is Yaghi’s New York Pizzeria and they have 3 locations in Austin. My son and I moved to Austin from the Bronx in April and were lamenting the loss of real pizza or Chinese food (haven’t found that yet!) in Austin when we saw a comment on this place and gave it a try. The owners are originally from Albany and the pizza is definitely the real thing - great thin, crispy crust, foldable slices and real toppings. My son was thrilled to see the little jars of Parmesan and pepper flakes and even happier with the chicken calzone he had them make for him. The website for the restaurant is http://www.yaghisnewyorkpizza.com/
I needed to recommend this place, it was like a little bit of home!!! Any former New Yorkers living in Austin need to know it exists. BTW - If anyone finds NY style Chinese food in Austin (I miss my Singapore Mei Fun!), please let me know.
Internet advertised Pizza secrets...what is the flour?
I have seen the Pizza Secrets ad on the internet on a number of sites...She talks about her flour secret....does anyone know what this secret brand/flour type is? I do not want to purchase a worthless DVD....does anyone have an experience with this product? Should we purchase?? THANKS
Grilled pizza?
Just throw the raw dough right on the grill or what? I'd like to try one, but not sure where to start!
Check out my latest pizza
This is also on pizzamaking.com, where i've been on a two-year quest to emulate Dom DeMarco's magical pies.
This is my latest effort, and in my opinion my best effort thus far. This honestly may be the second best pizza I've had in my life. Second only to Dom's plain cheese.
The dough is 100% King Arthur Bread flour, a bit salt, mixed in my KA Artisan mixer. Set to rise for about 24 hours.
The sauce is Escalon 6 'n'1 Ground Tomatoes -- fresh packed tomato from California. These are absolutely phenomenal tomatoes and make a great base for any red sauce. I've found no tomato, no sauce, no can, no brand, to be superior to Escalon in the past few years.
The cheeses are of three different varieties. The first is 100% Whole Milk Grande Mozzarella. The second is Mozzarella di Bufala Campana -- fresh Casabianca buffalo mozzarella. Amazing, milky, delightful. Out of the oven the pizza is topped with the salty but delicious Grana Padano, fresh grated.
Olive oil was drizzled on the pizza before it went into the oven and before it was finished in the broiler. This step is absolutely what ties the flavors together.
The cook method? Preheated the oven to 550° for about 45 minutes, my tired pizza stone is on the absolute bottom rack.
The cook time of this pizza was about 6 minutes, finished in the broiler.
After two years, simplicity is key. That's all I can tell you. I've slaved over my oven and cooked literally hundreds of pies. And what i've got to say is "keep it simple".
Note: Not sure how this board works as far as image posting, so i'll guess. I'll also include links to my flickr.
http://farm1.static.flickr.com/220/503277911_f92c464551.jpg
power pizza match: Easy Entertaining
Michael Chiellro: first, go to your favorite local pizza place and get some dough. Umm... if I had a favorite f*****g local pizza place, I would go there and f*****g buy pizza. I f*****g don't. I don't have a f*****f pizza place within 2000 miles. That's why I want to make it.
If I wanted toast with butter, would you suggest I go to my local baker, ask him or her to toast some bread, then go home and put some butter on it?
OK, I'm calming down now. I see a description like this, and I stupidity think pizza will be made. I hope I've learned my lesson.
Thanks for nothing.
Finally checked out DiFara last Sunday
Finally checked out DiFara last Sunday. It really lived up to the hype for me, found it to be a truly awsome pizza expereince. Lucked out with the inclement weather , crowds not too bad. Snagged a few regular slices while on line with the g/f waiting for our pie. When I first saw the pie , I wasn't blown away,it looked to oily. I was worried that it would be soggy, boy was I wrong. I loved the complex flavor of the pizza, every bite yielded new flavors.
My only knock on the pizza would be that it's not the best reheatable pie. When reheated , it lost some of its magic for me. All in all it was a really positive experience and I am looking forward to going back.
My top 5 Pizza's.
1. Difara's
2.Totonno's
3. Grimaldi's
4. Nick's
5. Barosa Brickoven
Has anyone ever made Matzo pizza?
Thursday is our regular pizza night, but it being Passover, and us being somewhat Jewish (we're still practicing), it seems that a matzo pizza could work.....anyone?
do you eat at a 'clean' chain pizza place, or a dirty indie one?
Ok, there are like 5 indie pizza shops around our place, and 2 chain places (a pizza hut and a papa john's). I have tried each of these. I have picked up from each place, and I am kind of annoyed about the state of the kitchens in all of the indie places, and have started always getting pizza from a chain. Now, the chain pizza has become normal for me (in a "this is what I expect", not necessarily the "best" way). Should I just think that the chain would always be cleaner (because of corporate) and go with what tastes best, even though I am watching someone take my money and then go back to kneeding dough? Or do I avoid the whole situation and make my husband pick up the pizza from now on?
Good pizza in Philly?
So we moved to Philadelphia in May from that noted pizza capital (ha) of Columbus, Ohio, and I am sad to say that we have yet to find a standout slice in town. Does anyone have any recommendations?
Good simple pizza in SOMA, SF?
I live and work in SOMA in San Francisco, and the best (or at least most consistent) thin-slice pizza I've seen is Uncle Vito's. Surely there's a respite from Goat Hill and Amici's around here!
Maffei: What are we missing?
Venerable lunch counter / slice haven Maffei is right around the corner from our office (at 6th and 21st), but we haven't enjoyed as much as we feel we're supposed to. What are we missing?
To Picco or not Picco
Ed-
After reading your pizza list in Details, I was intrigued about Picco in Boston. The reviews I've read and heard vary wildly, so I'm having a difficult time deciding if it's worth visiting. From their website, it sounds like they're attempting to do the right things in terms of ingredients and dedication to the craft, but does the pizza stack up? Let's put it this way, if I have one night out for pizza this week, do I go to the original Regina's in the North End or give this newcomer (disregarding the ice cream for now) a shot?
-Pete
Slice!
Ed, you should visit Atlanta. The pizza here blows, sure, but they sure know how to fry stuff. And I know you like good fried stuff. We need to get you to this place called Fritti... I hadn't known what good fried calamari was until I moved out of NYC and to Atlanta. How sad is that?
Fabulous blog!
Fascati Pizza - Henry St., BK Heights.
Fascati Pizza - Henry St., BK Heights. I like this pizza. It's simple. It's NY. It's good, and I like the fact that (I think) it's a family affair - I believe the junior generation of Fascati's run the joint. I admit I have only had regular slices there, so I can't speak for the rest of their offerings, but I'd be interested to know if the famous and favorite contributor SLICE has any commentary. One last thing - I find the exterior of the place so UGLY that I almost didn't try their food, but I'm glad I got over it. As for the Chinese place next door with the same type of signage - never....
