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Thread: Pizza

  1. #31
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    Anyone who for any reason has to spend any time in and around Mytischi in Moskovskaya Oblast' should seriously consider phoning 516 2457 Pitstsa Fyeniks and ordering the fishy one they make. It's probably horrendous for your health, and would horrify even afficionados of the Americanised pizza, never mind Italian purists from Campania, but it fills a hole, and if I remember the number after so many years it can't be that bad.

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    Here in Transylvania traditional pizzerias or restaurants are owned by Italian families and they have Italian names and a Italian flag on the entrance. Who wants high quality pizza looks for these symbols because they know the pizzeria is Italian. They offer so many types of pizzas your mouth waters just looking at the menu. I tried some peculiar type of pizzas like "Pizza Dracula", a very piquant pizza with chili, garlic and some kind of piquant salami. It leaves you with a very hot taste in the mouth, it's not for the faint of heart. I don't mind eating at the pizzeria once in a while. It's one of the few quality places to eat out besides the German and Hungarian places. I rather give my money to Italians than to Chinese. I make pizza at home too but just like Valkyrie, it doesn't come out as a real pizza like in the pizzeria. We make Zwiebelkuchen too and it's delicious.

  3. #33
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    To be properly Germanic one must consume :




    Quote Originally Posted by Sigurd View Post
    That is incorrect. Americans talk of something substantially different when they speak of Pizza than Europeans do. American pizza is usually baked deep-pan, with a huge amount of dough - whilst European pizza is generally about as thick as a fingernail. In the UK you can get both types, marketted as either "deep pan" or "thin crust" - but at home in Austria, it being so close to Italy I have yet to see a pizzeria that does the American style pizza.
    Yeah, we have the 'thin crust' here as well, most places offer "deep pan" or "thin crust", also some that have cheese embedded in the crust which I absolutely love.

    I love pepperoni, or any other type of meat aside from ham (ick!), olives (green olives rule!), mushrooms, and as much cheese as possible
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  4. #34
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    Where did pizza originate ?

    I couldn't get ashore at Naples [I was in the Navy. The ship was there for repairs.] But Taranto is as far south as you can get in Italy and there was no pizza there in 1954, nor was there in Palermo, Sicily.

    Cassell's Italian Dictionary, Edition of 1958, new material added as late as 1967, defines pizza as a " Neapolitan savoury bun. " BUN ?, well, THAT is about as far from a tomato pie as one can get, isn't it ? I repeat: WHAT THE WORLD NOW KNOWS AS PIZZA DID NOT EXIST IN ITALY UNTIL IT WAS IMPORTED FROM THE UNITED STATES IN THE LATE 1950's OR early 1960's.

    I do not deny that it was probably invented by an Italian immigrant, or the descendent of one. He probably lived in the NY-NJ area and probably invented it in the late 19th or early 20th century.

    Since then, it has evolved into thin-crust, thick-crust, deep-dish, shallow-dish, red (with tomato), white (without [!] tomato) and sundry other varieties, some, IMHO, ghastly. However, unless one can justify speaking of "Hungarianised" goulash, there is no such thing as "Americanised" pizza !

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    That unique pizza flavour

    @Valkyrie

    IMO, it comes from oregano (wild marjoram). It certainly must be incorporated into the sauce and may also be present in the crust.

  6. #36
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    Does anyone like pesto, garlic or feta cheese on their pizza? I usually like thin/medium crust, eventually i'll get a deep dish pan and experiment. If you're pressed for time french bread or a sour dough loaf makes a great pizza crust as well. Gorm, wherever it originated from, I love the stuff regardless.

  7. #37
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    For Valkyrie, Siebenburgerin, and Todesengle:

    My woman/girlfriend/soon to be wife/kitchen ruler makes me pizza from time to time we both like thin crispy pizza. Here is how she does it and it taste just like from a pizzeria.

    Try putting a layer of clay tiles on your oven rack and baking the pizza @ 425 degrees F( convert to metric). Also place a small pan about 10cm wide filled with water in the oven it will make the crust crispy. Place the pizza on the clay tiles without a pan.

    For spices she uses small amounts of crushed anise, basil,
    rosemary,garlic,and a very small amount of natural sugar. She also adds olive oil to the dough and sauce. I think she spent about 2-3 years experimenting to get it right. That is all the info I could drag out of her as she is very proud of her cooking skills and likes to keep things secret.

  8. #38
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    Re: homemade pizza

    Pizza Dough,

    High glutin flour is $12.00 a 50 Lb sack,
    from Roma wholesale restaurant supply.
    {used to be $8.50, 20 years ago.}
    Glutin used to be in all flour,
    in fact my Dad made kites when he was a kid from newspaper and sticks
    with glue made from flour and water.
    But flour now has all the glutin removed.
    Dad made a kite for me like that when I was a kid but it wouldn't stick.
    'Glutin' made the dough chewy and tough.

    For an average size pizza for one person,
    {ie. 10".}
    Half cup water in dough bowl.
    Just hydrate yeast, let it sit on top of the water 15'.
    Then corn oil or olive oil if you can afford it.
    A good bit of oil {I don't measure it} say two tablespoons.
    Salt, sugar, and stir in flour till the dough is still wet and sticky,
    {and not dried out,} as it will rise 3-4 hours.
    Kneed the dough for 10 minutes by the timer,
    cover with towel and shake the dough till it rolls around in the bowl every hour.
    Keep covered with two doubled over towls.

    When your ready to eat,
    ie. drunk enough and starving turn on the oven.
    When the oven is at about 480-490,
    pick up dough and let gravity pull the dough down as you turn it.
    Lay dough down on well oiled pan and roll it out with a clean beer bottle, I prefer green glass.
    Take the pizza and fold it over and over again till it is 3/4 of a circle.
    Corn meal all under it and on the peal too, everywhere.
    Transfer, open and build the pizza on the wooden peal.
    Sauce, cheese, veggies and spices.
    Transfer to the pizza stone with the peal and set the timer
    for 17-18 minutes.

    One big clove of garlic,
    slice and fork it all up and spread on crust.
    {some times I use olive oil and make a garlic pesto}
    Then sauce, I like hunts tomato sauce in a can.
    Then cheese,
    lots and I prefer Mexican mozzerella
    and a little chedder.
    Then vegetables,
    Then spices,
    {oregano, salt, red pepper,}

    17-18'- at 490-500 degrees, on 'top' oven rack.
    While the chef, you, drinks a couple of more brewski's.
    Let pizza sit for a few minutes so when cut the cheese stays on the pizza.
    Serve with Parmesian cheese,
    {as expensive of a parmesian as you can find}
    pepperocini's, and Alpino spicy pizza topping,
    {on the side}
    Highly recommended!

    http://www.puckeredpickle.com/ap_retail.htm

    Eat pizza.


    Pizza

    Thank you

    J. Winters von Knife
    http://jacksknifeshop.tripod.com/

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    From an authentic wop for the aficionados:

    how to make pizza neapolitan dough for house


    How to make tomato sauce for pizza


    HOW TO STRETCH A PIZZA NEAPOLITAN STYLE


    how to bake a pizza in regular oven


    PIZZA AUTENTICA BARESE !!!


    The dough takes a day or two to make, it makes about 10 bases!

    Best Pizza I have had/baked, ever.
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  11. #40
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    Tasty looking pizza

    Name:  P225_ProductImage_Small_en_Default_20140203_093710.png
Views: 37
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    (It doesn't matter how old the song is, I won't stop liking it).

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