Pizza Is Life

[Muse]

Here's the pizza I made Monday night, 3 days ago. Came out crunchy! Because I cut the red onion extra extra thick.:

Made with a Costco generic frozen pizza. Don't know if I'll get those again because they are for me pretty high in sodium. My weight jumped 2-3 pounds because I took in water because of the sodium.

This is sliced, has post-bake chopped fresh basil sprinkled on top.

 

[Kaido]

Ceres Pizza in NYC. Great 15-minute watch:

 

[Kaido]

haha Matty

 

[Muse]

I do the exact same thing except I don't date them. They go in 16oz plastic containers that came with sour cream or cottage cheese or similar. I stack 3 in the freezer in a corner and make a pizza with the 4th immediately.

I do this in my bread machine, it's a snap. 10 minutes to start it and it's done and proofed in another hour. I put the dough on a very lightly floured board and divide in 4 equal weight balls using my kitchen scale.

 

[Kaido]

Stuffed pizza:

* Crust = cheese-stuffed
* Base = sausage-stuffed

The entire pie is covered in sausage. One slice gave me the meat sweats lol

 

[Kaido]

I've never heard of London-style pizza!

https://www.broadsheet.com.au/national/food-and-drink/article/electric-shift-how-london-style-pizzas-are-gaining-momentum-australia

Fantastic video, this guy gets it!

 

[Muse]

I've never heard of London-style pizza!

https://www.broadsheet.com.au/national/food-and-drink/article/electric-shift-how-london-style-pizzas-are-gaining-momentum-australia

Fantastic video, this guy gets it!

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That guy's a pizza master. Perth?

Edit:
Bushey, England

Tom Vincent is the owner of Vincenzo's Pizza in Bushey, England. His culinary creations are deeply inspired by the nostalgia of pizza culture and his global travels.

 

[Kaido]

That guy's a pizza master. Perth?

Edit:
Bushey, England

Tom Vincent is the owner of Vincenzo's Pizza in Bushey, England. His culinary creations are deeply inspired by the nostalgia of pizza culture and his global travels.

This one is for @DigDog

 

[DigDog]

This one is for @DigDog

photos are nice. the menu doesnt even seem too expensive.
42 High St, Bushey WD23 3HL

 

[bigboxes]

https://www.reddit.com/r/Pizza/comments/1mmn43y/sausage_and_shrooms

 

[DigDog]

i prep my mushrooms differently.

i start with these and i slice them. I slice them thick, lay them on paper towels, salt them heavily on both sides. the salt will leach out the water and run out. after about half hour of salting they are ready to squeeze, normally i roll them up in paper and squeeze the roll, when i'm done the mushrooms are black and thin, with nearly all the water gone. it may look like you've lost 90% of the body weight, but the flavour is still all there. they start as completely tasteless, actually taste like mushrooms once prepped correctly.

 

[JM Aggie08]

There was a wood-fire pizza trailer at my kid's school open house yesterday, which on the surface was exciting.

The pizza was mid, at best. The dough was under-fermented, underproofed. The oven was too hot for the dough he was using, so it was wildly inconsistent, and undercooked in some areas. These cheese tasted like craft low-fat cheese and the sauce was...sweet?

It's moment like that when I realize how much I could CRUSH having a pizza trailer...if I didn't value my time and $$$.

Also, having the in-laws over this weekend for my MIL's birthday. Going to be cranking out 8 pies to feed everyone.

 

[DigDog]

It's moment like that when I realize how much I could CRUSH having a pizza trailer...if I didn't value my time and $$$.

i worked many years in restaurants, from fairly decent quality to tourist slop. All of the wanted ads say "a passion for food" as a requirement.

I have not met a single person, employer or employee, who had a passion for food in those 6 years.

NOBODY cares in a restaurant that you make it good. They care that you make it:
1. fast
2. cheap

The concept of "if you sell good food people will come back" completely escapes the near-totality of restaurant owners. I swear to god, i have seen horror stories.
Also, relevant, the majority of people i worked side-by-side with, at least in the kitchen, were one step away from jail. If they were not working in the restaurant, they would all likely be in jail.

Running a successful restaurant in the end is fairly easy. Of course, there's some things you need to learn on the job, but the reason why a high percentage of food businesses fail is not because of anything but utter idiocy on part of the owners. Food being shit, prices being ridiculous.

anyone that has a modicum of passion for what they eat, would be able to run a restaurant. Yes there are some thing you would *not* know on day 1 and that can give you serious problems, but even in the worst case scenario if you can do some math and some accounting, you should be able to see where you are failing, and fix it.

 

[Muse]

i worked many years in restaurants, from fairly decent quality to tourist slop. All of the wanted ads say "a passion for food" as a requirement.

I have not met a single person, employer or employee, who had a passion for food in those 6 years.

NOBODY cares in a restaurant that you make it good. They care that you make it:
1. fast
2. cheap

The concept of "if you sell good food people will come back" completely escapes the near-totality of restaurant owners. I swear to god, i have seen horror stories.
Also, relevant, the majority of people i worked side-by-side with, at least in the kitchen, were one step away from jail. If they were not working in the restaurant, they would all likely be in jail.

Running a successful restaurant in the end is fairly easy. Of course, there's some things you need to learn on the job, but the reason why a high percentage of food businesses fail is not because of anything but utter idiocy on part of the owners. Food being shit, prices being ridiculous.

anyone that has a modicum of passion for what they eat, would be able to run a restaurant. Yes there are some thing you would *not* know on day 1 and that can give you serious problems, but even in the worst case scenario if you can do some math and some accounting, you should be able to see where you are failing, and fix it.

Indeed, I am rarely impressed with what's served me in restaurants. ATM, I patronize only one and generally order the same take out. It's expensive but ample and I split it in two and eat for two days' dinners. It's pretty good. What they give me weighs between 35 and 25 ounces depending on who's preparing it (I can see them through the window) and their mood. When home, I weigh it before splitting in two and add chunks of BBQ chicken.

At home, my favorite meals these days are:

Almost daily,

1. A toasted bagel with 1/3 ounce cream cheese. I make the bagels myself, the best bagels I've ever encountered. Every square centimeter covered with my own mixture (organic seeds: fennel, sesame, sunflower, caraway, flax, & dry onion flakes) before baking.

2. The best waffles I've ever encountered, made with my own sourdough culture, with a side of a bit of two kinds of sausage.

Once a week I make a pizza.

 

[Kaido]

Digornio Wood Fired frozen pizza

Looked good, weird texture. Kinda plasticy lol. Lame amount pepperoni, turned it half & half.

RED BARON Brick Oven is still the king of frozen pizzas to me, followed by Tombstone because their sauce is good.



Rando google pic:

 

[Kaido]

 

[JM Aggie08]

haha Matty

I sooo badly wanted a Gozney, but simply couldn't justify the cost. My Karu 16 kick so much ass.

...though I'll probably spring for one if/when my Ooni dies at some point.

 

[DigDog]

I sooo badly wanted a Gozney, but simply couldn't justify the cost. My Karu 16 kick so much ass.

...though I'll probably spring for one if/when my Ooni dies at some point.

are they 1 flame or 2 flame ?

 

[Kaido]

...though I'll probably spring for one if/when my Ooni dies at some point.

I'm currently renting, but I plan on getting a 24" Koda 2 Max when I move. I have a 16" square baking steel in my 550F non-convection oven that gives me A+ results right now! Looks like Gozney will have a jumbo arc-burner out in October:

 

[igor_kavinski]

Papa Murphy's garlic chicken pizza is REALLY good.

Tried their chicken tikka one today. Not as good. In fact, almost regretted it. Not going to order that again.

 

[Kaido]

 

[bigboxes]

Are you guys delusional? Dominos, Pizza Hut, Papa Johns... etc... are at the bottom of the barrel. And why are we posting frozen pizza? C'mon guys. You can do better!

 

[igor_kavinski]

I liked Papa John's the first time I ordered it. However, on subsequent orders, I felt it was too greasy. They do seem to be generous with toppings.

My last Papa Johns experience was kinda disastrous. I ordered almost 7 pizzas coz they had some prize draw going for about $250,000 and that many pizzas got me three entries into the prize draw. I shared it with everyone in the office. Unfortunately, maybe they used very old refrigerated cheese or something because next day, I got a really bad sinus headache which lasted 3 to 4 days and horrible as always because I cannot work or sleep properly and I even lose my appetite. This usually happens when I eat dairy that's been frozen for too long.

 

[igor_kavinski]

Are you guys delusional? Dominos, Pizza Hut, Papa Johns... etc... are at the bottom of the barrel. And why are we posting frozen pizza? C'mon guys. You can do better!

I would agree normally but the Papa Murphy Garlic Chicken I had, someone took special care to make it. It was so soft and bread was baked perfectly with the dough having risen in many places. The toppings were just the right amount and the taste was just OMG unbelievable.

The last Pizzalicious one I had was also pretty great. Much higher score than the typical Pizza Hut or Dominos (I only like their Philly Cheese Steak one).

 

[bigboxes]

I would agree normally but the Papa Murphy Garlic Chicken I had, someone took special care to make it. It was so soft and bread was baked perfectly with the dough having risen in many places. The toppings were just the right amount and the taste was just OMG unbelievable.

The last Pizzalicious one I had was also pretty great. Much higher score than the typical Pizza Hut or Dominos (I only like their Philly Cheese Steak one).

I thought you had an Ooni and a home oven w/pizza steel. I'm not sure the allure of frozen pizza unless you just too damn lazy...