Pizza (Page 6)
Corwin: Mmmmm..... hot sauce.
Anybody feel like pizza right now?... I'll pay for it if you go and get it....
Monica98: our campus sells it for $3.29/pepperoni slice, at pizza pizza. The slice large and is cut in half so that like 2 slices...
Corwin: Little Caesar's is a great deal if you want pizza in a pinch... $5 for an entire medium 8-slice pepperoni, and no waiting. And it's not too bad either.
ColonelKusanagi: how does that no waiting work? do they have a ton of old pizza sitting under heat lamps? i think i'd rather wait.
i've gone and gotten addicted to a pizza parlor that's a little out of my way. roberto's, the crust is always perfectly crunch and magical. the bacon pizza is to die for and the supreme is just that. been going there almost every day for a slice.
Corwin: It works pretty well actually... the pizzas made the night before and frozen... they always have a few on-hand hot-and-ready, and they pop a few more in the oven as needed. So they're never under the lamp for more than a few minutes.
The trade-off is that there are only a few choices of pizza... pepperoni, deluxe, and Hawaiian.
But they're surprisingly good... you'd never guess it was made from frozen. And you can't beat the price.
Yeah, I guess it only works if there's one handy nearby.
I'm lucky to have an incredible little mom-and-pop pizza place in a little red-neck town not far from me that has the best pizza ever. The name might put you off... Buzzard's Pizza... lol... reminds you of road-kill. But it is simply the best... it's a long wait, it's expensive, but they have the most amazing crust, and they really load them up with the stringy mozzarella and toppings. You can't eat more than a few slices without undoing the button on your pants.
Which means there's always left-over pizza for breakfast the next day. mmmmmmmm
Monica98: left over frozen pizza. You can just buy frozen pizza and bake it yourself. (delissio). Cost about $7 for 2 pizzas.
I like freshly made pizza.
Corwin: I never said "left-over frozen pizza"..... I said left-over REAL pizza... the next morning... warmed up for breakfast.... ..... are you kidding me??
I wouldn't feed that McCain's Deliciouso crud to my dogs.
ColonelKusanagi: if i want frozen pizza there wil be no left overs and it will be totino's because it rocks. tombstone and digorno are tasty too but if i'm paying that much someone will make it for me.
Corwin: Yeah, that Tombstone isn't too shabby... but I still prefer to take the time and make my own from scratch... I've got a great recipe for pizza-crust that's like real pizzeria style crust, and very fast and simple to make.
Pizza pizza po-pizza, banana-fanna fo-fizza.... me my mo-mizza........ PIZZA!!!
Corwin: I've got the recipe on another thread... I'll find it and paste it here.
It's a baguette recipe I've been fine-tuning for a few years now, but it makes fantastic pizza crust as well.
This recipe makes about 4 foot-long baguettes (or a couple of large pizza crusts)
Bread Flour (I prefer Robin Hood brand, and bread flour is better than all-purpose)
Yeast (for baguette, Fleschman's Pizza yeast works best)
In a large mixing bowl, mix 2 cups flour, 1 tsp yeast, 1 tsp salt... blend thoroughly.
In a small pot, heat 1 1/4 cup water until warm (not hot), and dissolve 2 tbsp sugar, and 1 tbsp yeast. Let stand for about 5 minutes to let the yeast activate.
Make a crater in the flour, and pour the water/yeast mixture in. Mix around with a spoon, until it begins to congeal, then knead by folding in half repeatedly. Not much kneading is required, and if it's too sticky to work with, dust a little flour onto it. When the dough becomes elastic in texture, roll it into a ball, dust it once more with flour, and cover the mixing bowl with a cloth.
Let stand in a warm place to rise... about one or two hours, or until it has at least tripled in size. The dough will be very sticky, and you will have to dust with flour as you shape it.
For baguettes - Cut one fourth of the dough at a time with a steak-knife and gently form into foot-long strips, being careful not to squish out the bubbles in the dough. Lay on an oiled pan, and let stand for another 15 minutes to allow to rise further.
You can also drizzle olive oil and rock-salt over them before you bake.
Pre-heat oven to 400 Fahrenheit and bake for about 30 minutes, or until the tops become lightly golden. Remove from oven, allow to cool a bit, and enjoy.
For pizza crust - use half of the dough for each crust, and press into an oiled pizza tray, shaping your crust... dust a little flour over the top as you press and it helps the dough keep it's shape instead of snapping back. Let it rise for about 10 minutes, then poke holes in the top (but not at the edges) and press the center a bit flatter again. Bake for about 10 minutes @ 400F before adding toppings, and drizzle olive oil on the crust before adding sauce to prevent the crust from getting saturated with the sauce.
Then bake your completed pizza @400F for about 25 minutes, or until the cheese becomes lightly brown and bubbly in places (it helps to drizzle more olive oil over the cheese before baking).
Oh, and keep in mind that it takes a bit of practice, and your own personal touch to achieve the best results... but once you get it down to a science you'll make it all the time... and it costs very little compared to store-bought product.
Oh, and one more thing... I noticed that I referred to this recipe as "fast"... the prep time is fast... but a lot of waiting is required for the dough to rise properly.
(Edited by Corwin)
Corwin: Everybody loves pizza.
I made one from scratch last night... with German salami, mushrooms, olives and yellow pepper.