I love pizza and I'm blogging about pizza recipes, toys, pop culture, and more .
You'll have to add one for Richmond, VA. BlowToad as the first and only coal fired pizza oven in Virginia. http://www.blowtoad.com/
@timotheos Of course I agree that homemade is the way to go. I was making conversation. Not everyone can/will/wants to make homemade pizza and those people should not suffer because corprpate pizza chains haven't updated their routes in years. I'm looking out for my neighbors' pizza consumption as well as my own occasional laziness.
See also: "I live in a neighborhood that doesn't look great, but it is pretty safe and crime statistics for my 'hood don't indicate that it is the especially dangerous place it once was years ago. In fact, it is well on the way to full on gentrification. "
@Meatntaters and @TupperCooks! YOU GUYS! LOL!
ALSO Remember in the Ninja Turtles movie when they get pizza delivered to a SEWER GRATE! Talk about delivery a blackout area!
I think the reason I hate it is because yellow cheese seems to always burn before the crust is fully done. I think burned yellow cheese is just so gross. But when mozzarella or provolone or other white cheese burn a little it is freaking delicious.
The level of pasteurization REALLY matters. I have had the best luck with buying milk directly from the farmers market. The guy I bought mine from sold it as "meow milk for cats only" because I guess in VA there are rules about milk needing to be super-duper pasteurized. This milk was only mildly pasteurized and it was only pasteurized once.
NEXT: smoked mozzarella! Do it up Adam!
I think GOOD olive oil and a little but of fennel are key in a good pizza sauce. I like It spicy so I usually ad red pepper flakes.
If you wanna cheat Penzey's makes a great combo called "Pizza Spice."
I prefer to use fresh Roma tomatoes from the garden but when they are gone my recipe is:
1 large can of crushed tomatoes (I use Cento with no salt added).
1 T tomato paste
1 small red onion diced
1 small green pepper diced
a hand full of fresh basil chopped
two pinches of dried oregano (or fresh if you have it
a pinch of fennel seeds
a pinch of red pepper flakes
Saute veg, add tomatoes simmer ad spices last and blend and cook down until smooth. (or buzz in a blender to rush it)
As for adding sugar... i am totally against sweet pizza sauce.If you need to cut the acidity of he tomatoes maybe... MAYBE add a tiny bit of honey... or you know... use better tomatoes.
I want to know when the right time to add salt is. Is it true that salt kills the yeast?
What is up with salt?
what is the symbol before the slice?
OMG! Pizza is good 24/7. Just think of all those yummy breakfast pizzas Mr. Cakespy. Go get a slice at 9 AM. You won't regret it.
WE WON!!! Two free Hot N Ready pizzas a month!
"Quino says that it was the oven telling us that it wanted to make pizza again,"
I love that!
Also SESAME SEEDS! That sound like a great idea.
There is no way to vote, but I guess you could show your love by "liking" it on the Little Ceasars page. As of late our competition isn't very stiff. I'll update the post as soon as they announce the winner.
I wish I could have been there!
This looks slimy.
I am definitely entering that costume contest. I love Halloween!
Pizza > Star Trek > every thing
I want this so bad!
Beautiful oven! I'm so excited!
I have been looking for this one for a while!
I'm so surprised to see that "currently work at a pizzeria" is at 0%.
I wanna eat this so bad.
Would a white "Pitza" have tzatziki sauce?
@Grouchy, GOOD FIND! What a site it must be to see that contraption in action. I definitely would hit up a chocolate-filled pretzel Combo. Chocolate-covered pretzels are one of my favorite treats.
FYI in the taste test, Pizzeria Pretzel was the winner.
drunk food for sure!
Also when you described the dough factory I thought of this: http://www.youtube.com/watch?v=3NGjZLnrRWQ
Were those three pies the *only* ones you available to judges? I shudder to think of the other concoctions customers came up with. Did any of you Slice readers submit ideas for this competition?
SIGH! This is really all so relative. In Richmond, an artisan pies are sold for about $8-$10 and people here think that is expensive for a soupy-middled 12" pie.