Pizza Is Life

[Kaido]

They provide honey for crust-dipping with "Colorado style" pizza. It's no worse than barbecue sauce on pizza, but I don't want my pizza to be that sweet, I don't even like it when the base tomato sauce is too sweet. I don't think steak is a well-suited pizza topping either.
(I did try the crust and honey when I was at Beau Jo's pizza).

I've never had authentic Colorado-style pizza, but I do like Mike's Hot Honey on pepperoni!

I do like Hawaiian pizza (fresh pineapple & Canadian bacon), teriyaki pizza (has to be done right tho), and a couple with balsamic (ex. with pear), a well as dessert pizza.

 

[bigboxes]

I've never had authentic Colorado-style pizza, but I do like Mike's Hot Honey on pepperoni!

I do like Hawaiian pizza (fresh pineapple & Canadian bacon), teriyaki pizza (has to be done right tho), and a couple with balsamic (ex. with pear), a well as dessert pizza.

I reheated slices of my 5-meat pizza and enjoyed Melinda's Hot Honey on my slices. They use cayenne pepper. Yummy!

 

[nakedfrog]

I've never had authentic Colorado-style pizza, but I do like Mike's Hot Honey on pepperoni!

I do like Hawaiian pizza (fresh pineapple & Canadian bacon), teriyaki pizza (has to be done right tho), and a couple with balsamic (ex. with pear), a well as dessert pizza.

Dessert pizza isn't a part of the discussion as it's a misnomer at best MFs thinking they can just put any old thing on a round flatbread and call it pizza.

 

[Kaido]

Dessert pizza isn't a part of the discussion as it's a misnomer at best

Not even sourdough peach cobbler dessert pizza??

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[nakedfrog]

Not even sourdough peach cobbler dessert pizza??

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1) That's just pizza-shaped cobbler, isn't it?
b) Peaches are utterly vile, I hate them so much. Disgusting flavor, would literally rather eat dirt.
iv) I don't care for sourdough as a base for pastry-type treats

 

[Kaido]

1) That's just pizza-shaped cobbler, isn't it?

 

[igor_kavinski]

b) Peaches are utterly vile, I hate them so much. Disgusting flavor, would literally rather eat dirt.

Maybe haven't had good ones? Sweet peaches are hard to find. I think I tasted good peaches just once in my life. Mostly, they are not sweet enough.

 

[Kaido]

This dude cranks out 600 pizzas a DAY with NO STRESS! 250 pies a day was chaos at my shop back in the day lol:

 

[DigDog]

This dude cranks out 600 pizzas a DAY with NO STRESS! 250 pies a day was chaos at my shop back in the day lol:

.. they just top premade bases, and warm them into dominoes-style roller ovens.

 

[Kaido]

.. they just top premade bases, and warm them into dominoes-style roller ovens.

We had a similar setup for our cast-iron pizza crusts at the pizza shop I worked at. Originally I worked nights back in the day, but then switched to mornings to handle the dough-making process. I'd get there at 4am & make about 300 doughballs every day using a mixer that was so big that I could fit inside it lol.

We kept historical records of demand by day (weekends, weather events, holiday, sport events, etc.) to estimate demand & had enormous proofing machines to handle scheduled rising throughout the day to meet that demand. Generally we'd over-prepare for the estimated demand so as not to run out.

Dough can technically go for as long as 120 hours, with a cold-fermented sourdough pie base being 72 hours standard, but we didn't do sourdough starter at the shop I was at. But we did have a 500F roller-chain oven! The cast-iron pizza crusts had extra oil in the pan, which added a nice crust-fry, a bit similar top Detroit-style pizza (just minus the cheese crust).

Pizza Dough Addicts | 120 hours fermentation 🔥🔥 | Facebook

120 hours fermentation 🔥🔥

www.facebook.com

The longer the fermentation time, the more complex the dough flavor gets! And you can do tricky tricks like using diastatic malt powder to keep the yeastie bois fed during a long cold-ferment:

https://www.reddit.com/r/Pizza/comments/qoxp43/120_hour_dough_cooked_in_5_minutes_gone_in_60

My large deck was a dual-conveyor gas design like the one below, which could crank out 100 pizzas max each every 60 minutes, so 200 pies per hour (200 PPH speed, haha!) total at top capacity. These puppies can do up to two monster 18" pies at a time! The dual-deck was nice because we could change the temperature based on the type of crust we were doing, so if one was hand-stretched vs. a cast-iron deeper-dish pie, we could run both lines at different belt speeds & heat levels!

 

[DigDog]

And you can do tricky tricks like using diastatic malt powder to keep the yeastie bois fed during a long cold-ferment:


My large deck was a dual-conveyor gas design like the one below,

well, i believe you, but i also have had bad experiences that conflict with that idea.

(by the way, i know the malt fermentation trick. apparently malts have a longer amino chain that takes more time for the yeast to digest)

I worked briefly at a pizza restaurant that had a roller oven, and maybe it's just that the oven was completely shit - they were so bad at their job(s) that it wouldn't surprise me if they were cheapening out on maintenance. But that oven couldn't get a base even barely colored if it was just the single one pizza and you gave it half hour of time to get back to temp. Cranked all the way to the max. I sometimes had to run the pizza twice to get it done.

I've used electric ovens to full satisfaction, they are electric but they are still based on the concept of having a stone that absorbs heat, and then releases it into the pizza from the bottom upwards. The only difference is that the pizza doesn't have the smoke flavour from a wood oven, which a chain near which i used to live has solved by just adding a small tin of wood chips in the oven to smoke.

 

[Kaido]

But that oven couldn't get a base even barely colored if it was just the single one pizza and you gave it half hour of time to get back to temp. Cranked all the way to the max. I sometimes had to run the pizza twice to get it done.

Yup, that was a bad oven, should look great!

 

[Muse]

well, i believe you, but i also have had bad experiences that conflict with that idea.

(by the way, i know the malt fermentation trick. apparently malts have a longer amino chain that takes more time for the yeast to digest)

I worked briefly at a pizza restaurant that had a roller oven, and maybe it's just that the oven was completely shit - they were so bad at their job(s) that it wouldn't surprise me if they were cheapening out on maintenance. But that oven couldn't get a base even barely colored if it was just the single one pizza and you gave it half hour of time to get back to temp. Cranked all the way to the max. I sometimes had to run the pizza twice to get it done.

I've used electric ovens to full satisfaction, they are electric but they are still based on the concept of having a stone that absorbs heat, and then releases it into the pizza from the bottom upwards. The only difference is that the pizza doesn't have the smoke flavour from a wood oven, which a chain near which i used to live has solved by just adding a small tin of wood chips in the oven to smoke.

My pizza screens (12") allow hot air to penetrate and reach the dough. My crusts brown (and firm) nicely. I crank the gas oven on max for 20+ minutes most times. Not sure but I think the oven gets to around 450F. I leave it on max after pizza's inserted for 8-11 minutes, these days 11 then take a quick peek holding strong flashlight and decide what to do next. If the edge is quite brown-dark I may remove immediately. If getting there I usually turn off the gas, close oven door and set timer for however many minutes I figure is best at which time I remove, place on peel and slice. If not even that dark, I'll leave the gas on for an estimated number of minutes and take a peek like last time and decide.

One thing I've decided is that an underdone pizza is a lot better than one that's been over cooked.

 

[Muse]

My pizza screens (12") allow hot air to penetrate and reach the dough. My crusts brown (and firm) nicely. I crank the gas oven on max for 20+ minutes most times. Not sure but I think the oven gets to around 450F. I leave it on max after pizza's inserted for 8-11 minutes, these days 11 then take a quick peek holding strong flashlight and decide what to do next. If the edge is quite brown-dark I may remove immediately. If getting there I usually turn off the gas, close oven door and set timer for however many minutes I figure is best at which time I remove, place on peel and slice. If not even that dark, I'll leave the gas on for an estimated number of minutes and take a peek like last time and decide.

One thing I've decided is that an underdone pizza is a lot better than one that's been over cooked.

My pizza tonight, made with a Costco sauce & cheese frozen pizza, 4 pizzas to the box. Baked 11 minutes gas oven temperature maxed out, peeked and left in 2 more minutes. Crust is perfect! Added chopped fresh picked basil after taking the pics. That's a great touch, thanks to @DigDog for the suggestion!

 

[Kaido]

This was a doughier crust instead of the typical frozen puck, one of the better ones I've had! Will be trying more:

 

[Muse]

This was a doughier crust instead of the typical frozen puck, one of the better ones I've had! Will be trying more:

View attachment 127015

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Bought another box of the Costco Kirkland Signature Frozen Pizzas (4, 18.25oz each, 1240 calories) $11.79 two days ago, Thursday. The box says Whole Milk Mozzarella, but if you look closely at the ingredients it says it uses 4 kinds of cheese including Mozzarella, Provolone, Romano and another.

The other time I bought this I saw a guy pick up a different box of frozen pizzas that were right next to these. It was IIRC a box of 3 pizzas covered with Truffles. It cost a little more. Thursday I intended to get this (have never eaten truffles AFAIK), but they weren't there so I got the plain ones again.

 

[Kaido]

Bought another box of the Costco Kirkland Signature Frozen Pizzas (4, 18.25oz each, 1240 calories) $11.79 two days ago, Thursday. The box says Whole Milk Mozzarella, but if you look closely at the ingredients it says it uses 4 kinds of cheese including Mozzarella, Provolone, Romano and another.

The other time I bought this I saw a guy pick up a different box of frozen pizzas that were right next to these. It was IIRC a box of 3 pizzas covered with Truffles. It cost a little more. Thursday I intended to get this (have never eaten truffles AFAIK), but they weren't there so I got the plain ones again.

$2.95 a pie is INCREDIBLE in this economy! My local Big Mac meal is $12.49 & the national average is $9.29. A whole pizza that costs less than fries is amazing!!

 

[Muse]

$2.95 a pie is INCREDIBLE in this economy! My local Big Mac meal is $12.49 & the national average is $9.29. A whole pizza that costs less than fries is amazing!!

View attachment 127051

It's very economical, yes, and I'm enjoying them, made another last night, back to back nights, unheard of for me! Shows the chopped basil sprinkled after-bake:



For economical from Costco, this takes the cake for me: I was surveying the vast array of Asian quick meals taking up 1/2 of one side of a row at my local Costco and picked up a box of 40 Mi Goreng Indonesian spicy raimen type noodles, Costco product ID: 1761449. They are the favorite in Indonesia, I found out. It was $18.49. I picked up another box a few weeks later. Then they ran out and talking to customer service they said they won't carry them again. I ordered online, a box of 60:

Indomie Mi Goreng Fried Noodles - Original Flavor (2x40 Packs) BBD SEP 2025 - FREE SHIPPING

Stock up on 2 boxes of Indomie Mi Goreng Original noodles; 80 Halal packs with bold flavor. Fast prep, long shelf life, and FREE shipping included!

indomie.us

But 3 days ago they had the boxes of 40 in stock at my local Costco again. For $8.49!!! That comes out to under $0.23/serving! Couldn't resist at that price although I already had a bunch. I have a system now for the prep. I add some chopped fresh organic broccoli and cauliflower, sesame seeds, dried onion flakes (Costco).

 

[bigboxes]

Took 34 minutes to get to the top of r/pizza today. Zoomed past 100 in less than an hour. Nice start!

https://www.reddit.com/r/Pizza/s/zzXQbcjYb9

 

[bigboxes]

I'm at 822. I'd say that was a successful submission this week. It was a top of r/pizza for at least 10 hours on Sunday.

 

[Kaido]

Dang, volcano pizza!

https://www.tiktok.com/video/7440479332750953784

https://www.tiktok.com/video/7084306273553976622

 

[Kaido]

Dang, volcano pizza!

Also, Dominoes make a Cheese Volcano pizza in Ja[an & Taiwan:

https://www.tiktok.com/video/7332033699719957761

Added to summer cook list!

https://www.tiktok.com/video/7402852132094790917

 

[Kaido]

54" challenge pizza:

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[Kaido]

54" challenge pizza:

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haha what the heck

 

[Kaido]

Lunch Lady pizza:

Lunch Lady Pizza – JW Blog

jeffwiegand.com

Reddit thread