The Official Pizza Thread - Discuss all pizza here

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One of the best restaurant pizzas I had was a pesto pizza with marinated artichoke hearts and grilled chicken done in a wood-fired oven.

My personal pizza that I make is a standard flour/yeast/salt/water crust dough, no-knead, aged 2-3 days in the refrigerator, proofed for a few hours at room temperature, stretched translucently thin (with the gravity method or if you can do that spinny shit do it but I can't do that shit), then done on stovetop in a cast-iron skillet, with sauce and toppings out to the edges to give it a nice crispy coating, and finished at 500 in the oven with a couple minutes on broil to brown the top.
 
I actually still remember there was a pizza restaurant I went to in Seattle where they cooked Pizza on a burning stone. It was much more organic than any other Pizza restaurant I went to. It was 2017 as we were chilling listening to Black Sabbath and Led Zeppelin while waiting for the Ron Swanson (All Meat Pizza). It was basically the fucking best. Top it off with Mac and Cheese made with natural cheese. Unfortunately, because Seattle is a crime ridden piss stained shithole with a fragile economy, 5 years later, I located that exact area on Google maps only to find out it no longer exists. It was already bad enough I threw up eating the badly cooked fish at the pier when this restaurant was still around but don't fucking take my Ron Swanson away. They basically reinvented how people used to make amazing food like our ancestors did. No, a gay bar didn't replace it. It was literally torn down and abandoned.
 
Old English Roast Beef said:
View attachment 5159655
Garlic cream sauce, 4-cheese blend, broccoli and onion. Also goes well with chicken but I didn'tIf anyone knows how to make pizzas into a circle...
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(The replay window is goofing on me loll) Clean your counter, lay down some flour, put some flour on your pin and go. If the dough is too sticky oor something I'm sure there's some websites out there. I'm not the dough master of my house so I don't know the tips.
 
AbyssStarer said:
(The replay window is goofing on me loll) Clean your counter, lay down some flour, put some flour on your pin and go. If the dough is too sticky oor something I'm sure there's some websites out there. I'm not the dough master of my house so I don't know the tips.
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I don't roll out the dough but stretch it, which helps keep an airy crust. I've found it hard to do evenly though, I get to particular directions that are the right thickness and can't be stretched further while others still need stretched more.
 
AnOminous said:
One of the best restaurant pizzas I had was a pesto pizza with marinated artichoke hearts and grilled chicken done in a wood-fired oven.

My personal pizza that I make is a standard flour/yeast/salt/water crust dough, no-knead, aged 2-3 days in the refrigerator, proofed for a few hours at room temperature, stretched translucently thin (with the gravity method or if you can do that spinny shit do it but I can't do that shit), then done on stovetop in a cast-iron skillet, with sauce and toppings out to the edges to give it a nice crispy coating, and finished at 500 in the oven with a couple minutes on broil to brown the top.
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Gravity method?
 
AbyssStarer said:
(The replay window is goofing on me loll) Clean your counter, lay down some flour, put some flour on your pin and go. If the dough is too sticky oor something I'm sure there's some websites out there. I'm not the dough master of my house so I don't know the tips.
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I use the gravity method where you hang it while spinning it around, until it's thin enough, then mold it vaguely into a circle, not really caring much if it's somewhat irregular at the edges. It's easier to finish in a skillet or other container, because you can just gently stretch it out to the edges.

The dough is ready when you can hang it and let it stretch out until it's thin enough to be translucent.
 
I just came to post that in the latest MATI Jersh declared pickled foods don't go on pizzas. I must set the record straight that he is objectively incorrect and in fact a big gay nigger. That is all.
 
Kermit Jizz said:
I just came to post that in the latest MATI Jersh declared pickled foods don't go on pizzas. I must set the record straight that he is objectively incorrect and in fact a big gay nigger. That is all.
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It sounds like a good general rule but I'd make an exception for pickled peppers which are great on pizza.
 
  • thick, chewy, fluffy crust
  • roll string cheese into the edges for stuffed crust
  • BBQ sauce
  • normal amount of muenster and/or mozerella
  • generous sliced grilled/broiled chicken
  • generous thin-shredded bermuda onion
  • moderate green bells
  • more cheese
  • dip/top very sparsely with blue cheese dressing once cooked
This BBQ chicken pizza will change your life, frens. It's still just as good if you swap for thin crust out of preference, and adding sparse pineapple seems to be the jackpot clincher for people who like pineapple on their pies. It's also very much compatible with added bacon and/or red pepper flakes if that's your jam. But for real next-level when you want to put in the extra time or even to just use leftovers, sub the chicken for pulled pork or any other kind of American BBQ pork. I've actually used leftover rotisserie chicken for this pizza and it was still ridiculously good. It loses nothing in translation when it becomes a calzone.
 
I'm guessing that the bossman doesn't like Jalapeño rings on his pizza, and that's honestly sad.

One of the few ways I can stand pineapple on pizza is when it's paired with jalapeño, the juices mix and make a flavor that I honestly can't put a name to. Closest I could guess would be tart?

Honestly, I can understand where he is coming from, you start piling too much shit on your pizza, it's going to suck. I stopped being able to enjoy meat lovers when I realized it smelled like a fucking abattoir.

And I like meat on my pizza. Too many just fucks it over.

You want an abomination? A local chain more known for their beer than their pizza has an "adult" line of pizza's, supposedly for non wusses. For our area, the non-wuss menu uses fucking BBQ sauce in place of pizza sauce.
In the words of Jon Davis: FUCK ALL THAT BULLSHIT!

I've had decent bbq sauce pizza, that can NOT be maintained over an entire menu.
 
ZipDisk said:
I'm guessing that the bossman doesn't like Jalapeño rings on his pizza, and that's honestly sad.
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Pickled banana peppers on pizza are great, especially the kind with just a bit of heat to them to balance out the sourness and sweetness.
ZipDisk said:
One of the few ways I can stand pineapple on pizza is when it's paired with jalapeño, the juices mix and make a flavor that I honestly can't put a name to. Closest I could guess would be tart?
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If I'm going to do pineapple on pizza, I want it fresh, not from a can, and roasted or grilled until browned on the surface and slightly caramelized, and the other topping should be luau style roast pig shoulder (or actual pig roast meat if you have it). Shredded pulled pork style is the best. Some bacon or ham or both really doesn't hurt either.

The sauce shouldn't be the normal marinara-ish sauce, but something like basil pesto sauce, or hollandaise, or even an alfredo-lite white sauce.
 
AnOminous said:
Pickled banana peppers on pizza are great, especially the kind with just a bit of heat to them to balance out the sourness and sweetness.

If I'm going to do pineapple on pizza, I want it fresh, not from a can, and roasted or grilled until browned on the surface and slightly caramelized, and the other topping should be luau style roast pig shoulder (or actual pig roast meat if you have it). Shredded pulled pork style is the best. Some bacon or ham or both really doesn't hurt either.

The sauce shouldn't be the normal marinara-ish sauce, but something like basil pesto sauce, or hollandaise, or even an alfredo-lite white sauce.
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Pineapple and pulled pork pizza sounds really good, especially with a white sauce.
 
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How has Grimaldi's (formerly Patsy's) under the Brooklyn Bridge never been mentioned in this thread?

A slice of their pizza should be in the National Institute of Standards and Technology as the model of what pizza should be.
 
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