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Take 1 cup of warm (not hot!) water, put in a tablespoon of yeast and a teaspoon of sugar and let it sit for 10 minutes.
Meanwhile take 3 cups flour, 2 tablespoons of vegetable oil and 1 teaspoon of salt and mix it together. Then pour in the (10 minute sat) water concotion and mix until mostly saturated, then kneed it, adding flour and water to create a moist dough that doesn't stick you.
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I agree with Eduardo. It's all about the oven. Get your oven as hot as you can, like 500. If you have a pizza stone, that helps, too.
Posts: 10890 | Registered: May 2003
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Mack, Have you ever been to Santarpio's(San Taaahpio's) in Eastie? It is my husband's all time favorite pizza, but I think the sauce is too tart, and, though I like thin pizza, I think it is TOO thin.
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Geography also matters. Americans make the best pizza in the world. When I was in Germany, all you could get outside of Pizza Hut was this pathetic Greek pizza that was more like toast with cheese than anything else.
Posts: 13123 | Registered: Feb 2002
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I have actually heard their pizza kind of stinks. Honest. That is what people I know have said.
Edit to say that the friends said there really is not a comparison, like we would compare Chicago pizza to NY pizza. It is just a whole different kinda pie.
[ August 07, 2004, 11:10 PM: Message edited by: Elizabeth ]
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Pizza in Italy is very different. It's sort of like an appetizer, or something. Very plain. I like American pizza much better. Yeah, Elizabeth is right, it really isn't fair to compare American pizza to pizza in Italy or Rome.
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The pizza neapolitana I had at Pompeii was INCREDIBLE. I just wish I could make it like that. Best pizza EVER, from a little roadside stand. Mmmmmmm.
Posts: 2849 | Registered: Feb 2002
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Pizza in the Philippines sucks. They don't have real cheese. Or real tomato sauce. >.< I ate it though.
Posts: 7050 | Registered: Feb 2004
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The sauce is the most important! You mess up on the sauce and you end up with Little Caesar's. Never put sugar in your sauce! And whatever you do, start it out by sauteeing fresh mashed garlic in olive oil. And if you think you've got too much garlic, add three times more.
The best sauce uses fresh roma tomatoes. Mmm.... actually, just about everything requires fresh roma tomatoes and triple garlic.
Posts: 8504 | Registered: Aug 1999
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In the Philippines they use bananas instead of tomatoes. I actually like banana ketchup, but it *is* an acquired taste. I actually buy it here sometimes. Saudades. Uh, I mean, I miss it.
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Italian pizza is generally not as well prepared as good American (NY or Chicago), but you can get cooler toppings like fried eggs or arugula lettuce.
Posts: 1839 | Registered: May 1999
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The cheese makes all the difference, I'm convinced. You need a good mozzarella that'll melt really well. Supposedly the best mozzarella cheese for pizza comes from water buffalo milk.
Crust is another important thing. Pizza stones are awesome, but make sure they're HOT. Put it in the oven before you preheat it, and don't just pop it in when the oven beeps, give some extra time for the stone. Actually, I saw on Good Eats that a pizza stone as a permanent fixture in the bottom shelf/floor of your oven does wonders for even heating.
The more the dough rises the more flavor it has, but you should't raise it more than four times. Alton Brown likes to raise his in the fridge because he likes the longer raise time for flavor. I've never tried it, but it might have the same effect.
Topping order is important: the longer ou would cook something, the closer to the top of the pizza it should be, usually as follows:
Extra cheese--top Fresh veggies pre-cooked meats cheese sauce crust--bottom
when you kneed or toss the dough, don't use straight flour, add some cornmeal: less sticky, less gluten, better flavor, and a better bake on the crust.
And please, for the love of all that is good in this world, don't be heavy handed with the sauce!
Lessee, this is a combination of advice from a sister from my ward who managed a Dominos, Alton Brown, and my own experience. Posts: 4089 | Registered: Apr 2003
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Right now I'm going with Hobbes dough -- anyone have any other recommendations? And regarding the sauce, I'm using one of those premade ones -- would that cause any major problems?
Posts: 3060 | Registered: Nov 2003
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My pizza is also better than take out. If you make your own crust, use olive oil, and be generous with it. Make your own sauce, also with olive oil, and use good cheese. Spread corn meal on your breadboard or counter before you start to roll it out and it will make the crust crisper. I've also known folks who swear by pizza stones. I've never used one, but one of these days maybe I'll get one.
Pizza is one of the world's most perfect foods.
Posts: 2069 | Registered: May 2001
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My husband makes THE best pizza in the world. The crust is made better with a starter.
Recipe
3-24 hours before making pizza-
mix 1/2 cup bread flour 1/8 tsp yeast 1/4 room temp water
Let rest in a warm place. If you have a bread machine, use it.
For crust:
To starter, add: 2.5 tsp yeast 1.5 cup bread flour 1.5 cup durhum flour 1/4 cup + 2 TBL semolina flour 1 cup + 2 TBL water 1 TBL sugar 2 tsp salt 2 TBL + 1 tsp extra virgin olive oil
WE always use a bread machine, so I confess I don't know about hand kneading and rising times.
H makes his own sauce, but claims there is no recipe. I know he sometimes adds paprika-yummy.
We also use a combo of mozzeralla, romano, and parm. Some feta is divine too. I also love it when he adds liberal amounts of chopped garlic on tp of the cheese. He uses a stone, and in the summer grills pizza ( use the stone on the grill).Scrumptious!
Posts: 2711 | Registered: Mar 2004
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It's easy to make pizza better than they do in Brazil. Just leave the peas and corn off of it, and don't put any non-pitted olives on it. That right there goes a long way.
Seriously, I never could get used to the stuff they but on Brazilian pizza, although I did come to enjoy the tomatoe slices.
Posts: 16551 | Registered: Feb 2003
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Anyone have a recipie for a crust that uses whole grains? I've been on a raw foods kick lately.
Posts: 4753 | Registered: May 2002
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I have a good whole wheat recipe -- somebody bump this in a couple hours (when I can access my cookbooks) and I'll post it.
Posts: 32919 | Registered: Mar 2003
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I actually like a really good white pizza, made with mozzarella(not ricotta), a little bit of feta, a bunch of fresh garlic, and cured black olives(pitted! ha ha)
Edit: Good white pizza is hard to find, so I don't often order it.
[ August 08, 2004, 09:54 PM: Message edited by: Elizabeth ]
Posts: 10890 | Registered: May 2003
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I still totally miss NYC pizza. Best pizza ever.
I use ready mixed dough and make it as flat as possible. I still need more practice though, but when I used my homemade sauce it was a bit runny, but good.
Posts: 9942 | Registered: Mar 2003
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I usually put in mild-medium salsa rather than regular tomato sauce. Tastes great and spices it up.
Posts: 1364 | Registered: Feb 2003
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The best pizza I've ever had is made in a little pizza place in the middle of no where in the catskills. The key for them seems to be the oven.
I think the reason we see so many "most important" items, from the cheese to the crust to the oven to the sauce, is that depending on the pizza, you can ruin it in a whole lot of different ways. Are you making thin crust or thick? If its really thin crust, the dough won't matter as much, but you'll want a really good oven and cheeses. If you make thick crust, the sauce and the dough will be more important.
Personally, I like a good blend of cheeses, a tasty sauce thats not chunky, and thin but crispy crust.
Posts: 4112 | Registered: May 2001
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Ok, here 'tis. From Keys to Successful Baking, by Diane Phillips
quote:Whole Wheat Pizza
1 pkg yeast 1/2 c. lukewarm water 1/2 t. honey (I use honey when I have it, and sugar if I don't) 1 T. butter (I use olive oil) 1 1/2 c. whole wheat flour 1 t. salt
Combine first 4 ingredients; let stand 5-8 min. In large bowl, combine flour and salt. Add yeast mixture. Turn out onto floured board and knead dough 7-10 minutes, until smooth and elastic. (I actually use my Kitchenaid, but whichever.) Let rise 1 - 1 1/2 hours.
Roll to fit 12"-pan (crust will be 1/4"-1/2" thick). Lightly grease and flour pan; place dough on it. Top with sauce and cheese. Bake at 375, until crust is golden.
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"The best pizza I've ever had is made in a little pizza place in the middle of no where in the catskills"
Where?
One of my favorite non NYC pizzas is from New York Pizza in Trumansburg, NY, outside of Ithaca.
I have to say, though, that there is no better piza than pizza in New York City. I am sure if I ate Chicago pizza in Chicago, I would love it, but I prefer a thin, floppy crust.I like to have to almost slurp my pizza.
Posts: 10890 | Registered: May 2003
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Outside of Torino, seven kilometers to the southwest, there's a town called Settimo Torinese. If you take the first right after the photo shop, the first door on the left will be the Best Pizza Shop in the World. It's run by two brothers who are also the Coolest Pizza Guys on Earth.
I almost became Catholic to get a discount on their pizza.
Posts: 14554 | Registered: Dec 1999
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I used to work at a pizza place, and though they were a delivery place (no time to make dough from scratch), they really prided themselves on having the best delivery pie around. The dough was the most best pre-made (NOT pre-stretched) dough balls they could get their hands on, the cheese was an expesinve three-cheese blend (mozz, provolone, romano), and the sauce was handmade from a family recipe.
Ever shucked thirty cloves of garlic? It takes a while . . .
I think it's important to have a decent crust, but the difference between a decent crust and a great crust isn't as big as the difference between decent cheese and great cheese. If you're making a great pie, you've got to have great sauce, but consistency is a little more important than flavor. With as much cheese and toppings as most people put on their pizza, fine shades of flavor in the sauce don't come out.
Anyway, the best pie I ever made there was the pie I made on my last night of working there. It was a large, with ranch dressing for the sauce, extra cheese, grilled chicken, tomatoes, red onions, green pepper, mushrooms, and black olives. After it went through, I brushed the crust with garlic butter, and then sprinkled grated romano and fresh oregano over the whole pie.
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Oh, I should also mention--once you've had oven-fresh pizza, delivery will always suck. It's not just about temperature; the cheese and crust just can't be kept at that oven-fresh consistency, no matter what you do.
I just wonder how far it is from me. Sounds like a job for Mapquest.
There is also a GREAT pizza place in Lowell. We were at the Lowell Folk Festival last year, and there was a pizza stand. Danged if I can remember it now, but the kids and I were both willing to drive two hours to have some at the restaurant.
Sippi's? Something with an S. I had forgotten about that pizza until this moment.
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I know he sometimes adds paprika-yummy.![[Razz]](tongue.gif)
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