Anyone ordering Pizza - Papa John's Perfect Pan reccomended

[MikeyIs4Dcats]

Originally posted by: Howard

Originally posted by: MikeyIs4Dcats

Originally posted by: mugs

Originally posted by: MikeyIs4Dcats

Originally posted by: mugs
Homemade - < $1 and so much better. 🙂

(Papa John's is good stuff though 😉)

any pizza that runs you less than $1 would suck.

How much do you think it costs to make a pie? 😕 I'm not talking about frozen pizza here, I'm talking about homemade.

Yeast - $.50 worth will do ~9 thin 14" pies. So call it $.05/pie
Flour - 5 pounds for $1... not sure how many pies that'll get you, but I'll call it $.05/thin 14" pie.
Sugar, salt, oil, water - negligible. I'll be very liberal here and call it $.05/pie for the lot of them.
Sauce - a 14oz jar is $1.19 and will do 6 14" pies. So $.20 a pie.
Cheese - $2/pound at Costco, $4/pound at a grocery store. I honestly couldn't tell you how much cheese goes on a 14" pie... so far we're up to $.35 so far, and I don't think it's more than $.65 worth of cheese. 🙂

So < $1 a pie and darn tasty. It's not about the money though, it actually tastes a lot better than Papa John's or Pizza Hut. 🙂

I like Papa John's though, their garlic sauce is great. I usually get their breadsticks or cheese sticks rather than their pizza.

so your dollar gets you a pizza with about 1/3 pund of cheese on it and nothing else? Lucky you....you must have no idea what good pizza is.

Good pizza? I can think of only 2 necessary ingredients: tomato sauce and cheese (varying kinds, if you prefer).

most definitely varying kinds...but you need more than a 1/3 of a pound for a large pizza...and plain cheese is good from time to time, but comparing that to what the OP was buying isn't a contest.

 

[AgaBoogaBoo]

I agree with mugs, don't care about technicalities too much, but keep in mind homemade pizza is satisfying to eat because you know you made it, it was probably somewhat nice to make it yourself deciding how much of everything to put, in the end costs less, and is much more convenient, make *how much* you want to eat fresh everytime right there. If you have others over making it with you it can actually be fun.

I might have to try making pizza at home sometime 🙂

 

[BrokenVisage]

English tutor recommended.

 

[Howard]

Originally posted by: AgaBoogaBoo
I agree with mugs, don't care about technicalities too much, but keep in mind homemade pizza is satisfying to eat because you know you made it, it was probably somewhat nice to make it yourself deciding how much of everything to put, in the end costs less, and is much more convenient, make *how much* you want to eat fresh everytime right there. If you have others over making it with you it can actually be fun.

I might have to try making pizza at home sometime 🙂

Don't forget that it tastes better than anything you can order over the phone.

EDIT: If you know what you're doing, with a good recipe.

 

[Schadenfroh]

No Papa Johns within 75 miles of me.

 

[TNM93]

I sort of wish Pizza Hut was as good as it used to be. I've been only going to Round Table of late. Homemade pizza is good, but not everyone has all the ingredients at one time or wants to cook.

 

[AgaBoogaBoo]

Originally posted by: BrokenVisage
English tutor recommended.

For my post? I've been VERY sick today and last night, sore throat with a very runny nose and have been through literally a little over 1/3 a box of Kleenex just in the past 8 hours. I woke up around 12 after a 14 hour sleep and slept again during the day for a couple hours, I'm not normal by any means.

 

[remagavon]

Originally posted by: Howard

Originally posted by: AgaBoogaBoo
I agree with mugs, don't care about technicalities too much, but keep in mind homemade pizza is satisfying to eat because you know you made it, it was probably somewhat nice to make it yourself deciding how much of everything to put, in the end costs less, and is much more convenient, make *how much* you want to eat fresh everytime right there. If you have others over making it with you it can actually be fun.

I might have to try making pizza at home sometime 🙂

Don't forget that it tastes better than anything you can order over the phone.

EDIT: If you know what you're doing, with a good recipe.

Share! 🙂

 

[TNM93]

Originally posted by: AgaBoogaBoo

Originally posted by: BrokenVisage
English tutor recommended.

For my post? I've been VERY sick today and last night, sore throat with a very runny nose and have been through literally a little over 1/3 a box of Kleenex just in the past 8 hours. I woke up around 12 after a 14 hour sleep and slept again during the day for a couple hours, I'm not normal by any means.

:beer: fuor yuo, lol. I kid

 

[AgaBoogaBoo]

Originally posted by: TNM93

Originally posted by: AgaBoogaBoo

Originally posted by: BrokenVisage
English tutor recommended.

For my post? I've been VERY sick today and last night, sore throat with a very runny nose and have been through literally a little over 1/3 a box of Kleenex just in the past 8 hours. I woke up around 12 after a 14 hour sleep and slept again during the day for a couple hours, I'm not normal by any means.

:beer: fuor yuo, lol. I kid

Haha, I should just drink :beer: till this sore throat goes away 😛

 

[Howard]

Originally posted by: remagavon

Originally posted by: Howard

Originally posted by: AgaBoogaBoo
I agree with mugs, don't care about technicalities too much, but keep in mind homemade pizza is satisfying to eat because you know you made it, it was probably somewhat nice to make it yourself deciding how much of everything to put, in the end costs less, and is much more convenient, make *how much* you want to eat fresh everytime right there. If you have others over making it with you it can actually be fun.

I might have to try making pizza at home sometime 🙂

Don't forget that it tastes better than anything you can order over the phone.

EDIT: If you know what you're doing, with a good recipe.

Share! 🙂

http://www.pizzamaking.com/forum/index.php/topic,576.msg5674.html#msg5674

12" New York style pizza, ingredients:

Flour (100%), KASL high-gluten, 6.80 oz.
Water (63%), 4.30 oz.
Salt (1.75%), 0.12 oz.
Oil (1%), 0.07 oz.
IDY (0.25%), 0.02 oz.

KASL - King Arthur Sir Lancelot Hi-Gluten flour, can be ordered online
IDY - Instant Dry Yeast

Procedure in link

 

[Chaotic42]

Originally posted by: MikeyIs4Dcats
so your dollar gets you a pizza with about 1/3 pund of cheese on it and nothing else? Lucky you....you must have no idea what good pizza is.

Do a search for neapolitan pizza.

 

[lavagirl669]

yum...that sounds really good 🙂

 

[mugs]

Originally posted by: remagavon

Originally posted by: Howard

Originally posted by: AgaBoogaBoo
I agree with mugs, don't care about technicalities too much, but keep in mind homemade pizza is satisfying to eat because you know you made it, it was probably somewhat nice to make it yourself deciding how much of everything to put, in the end costs less, and is much more convenient, make *how much* you want to eat fresh everytime right there. If you have others over making it with you it can actually be fun.

I might have to try making pizza at home sometime 🙂

Don't forget that it tastes better than anything you can order over the phone.

EDIT: If you know what you're doing, with a good recipe.

Share! 🙂

Recipes are simple, you can find them anywhere on the Internet. The dough recipe I use is:
4 cups of flour
1.5 cups water
2 TBSP oil (vegetable or olive or whatever kind you want, it doesn't make much difference)
2 TBSP sugar
1.5 TSP salt
2 TSP yeast

I sometimes make my own sauce too, but that recipe was given to me by another member of these forums who asked me not to spread it around. I modified it though, I add a bunch of hot peppers to give it some kick.

What really makes a homemade pizza good though is not the recipe, it's how you make it. I like mine thin... about like this picture. You can't do that by hand, you have to use a roller. I just keep rolling and adding flour and flipping it over and adding flour and rolling until it just hits the point where it'll do anything I want it to. If you go TOO thin it'll be all floppy and hard to eat (but it'll still taste good). It has to have just enough thickness to get that flaky, crispy crust.

The other important thing is the pan. I tried a lot of different types of pans before I found the one I like the best, and let me tell you, the pan makes all the difference in the world. This is the pan I use. The holes are big so it gives you a nice crispy crust.

And then after I pull it out of the oven I grate some fresh parmesan or romano over it. When I say some, I mean a lot. And fresh grated is a lot better than that powdered Kraft crap. 🙂 Putting parmesan or romano on before you put it in the oven makes the cheese turn out funny... I dunno, it's too dry or something.

I make pizza... a lot. More than any one person really should. I buy most of the ingredients at Costco. 25 pounds of flour, 5 pounds of mozzarella, a pound block of romano...

(Oh yeah, as far as dough preparation goes - you can do it manually, but I do it in my bread machine because it heats it to a good temperature to make it rise faster... a batch of dough is done in an hour and 20 minutes. The dough recipe above is supposed to yield 2 16" pies, but I can get 9 14" pies out of it at the thickness I make it)

 

[mugs]

Originally posted by: mugs

Originally posted by: remagavon

Originally posted by: Howard

Originally posted by: AgaBoogaBoo
I agree with mugs, don't care about technicalities too much, but keep in mind homemade pizza is satisfying to eat because you know you made it, it was probably somewhat nice to make it yourself deciding how much of everything to put, in the end costs less, and is much more convenient, make *how much* you want to eat fresh everytime right there. If you have others over making it with you it can actually be fun.

I might have to try making pizza at home sometime 🙂

Don't forget that it tastes better than anything you can order over the phone.

EDIT: If you know what you're doing, with a good recipe.

Share! 🙂

Recipes are simple, you can find them anywhere on the Internet. The dough recipe I use is:
4 cups of flour
1.5 cups water
2 TBSP oil (vegetable or olive or whatever kind you want, it doesn't make much difference)
2 TBSP sugar
1.5 TSP salt
2 TSP yeast

I sometimes make my own sauce too, but that recipe was given to me by another member of these forums who asked me not to spread it around. I modified it though, I add a bunch of hot peppers to give it some kick.

What really makes a homemade pizza good though is not the recipe, it's how you make it. I like mine thin... about like this picture. You can't do that by hand, you have to use a roller. I just keep rolling and adding flour and flipping it over and adding flour and rolling until it just hits the point where it'll do anything I want it to. If you go TOO thin it'll be all floppy and hard to eat (but it'll still taste good). It has to have just enough thickness to get that flaky, crispy crust.

The other important thing is the pan. I tried a lot of different types of pans before I found the one I like the best, and let me tell you, the pan makes all the difference in the world. This is the pan I use. The holes are big so it gives you a nice crispy crust.

And then after I pull it out of the oven I grate some fresh parmesan or romano over it. When I say some, I mean a lot. And fresh grated is a lot better than that powdered Kraft crap. 🙂 Putting parmesan or romano on before you put it in the oven makes the cheese turn out funny... I dunno, it's too dry or something.

I make pizza... a lot. More than any one person really should. I buy most of the ingredients at Costco. 25 pounds of flour, 5 pounds of mozzarella, a pound block of romano...

(Oh yeah, as far as dough preparation goes - you can do it manually, but I do it in my bread machine because it heats it to a good temperature to make it rise faster... a batch of dough is done in an hour and 20 minutes. The dough recipe above is supposed to yield 2 16" pies, but I can get 9 14" pies out of it at the thickness I make it)

Kind of sucks when my post appears ABOVE the one I'm replying to...