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Thumper74
| | Posted on Saturday, December 20, 2014 - 10:40 pm: | 
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Court, you really should just do a book of photography... I'd buy it to go with the Buell book. |
Court
| | Posted on Saturday, December 20, 2014 - 11:21 pm: |
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>>>I worked in Pizza Hut when much younger.
I always enjoyed Pizza Hut . . . started by some friends of Dad in Wichita, KS about the time I was in kindergarten. |
Jaimec
| | Posted on Sunday, December 21, 2014 - 09:25 am: |
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When I'm on the road I'll do Pizza Hut, because at least I know what I'll be getting. When I'm home though, I NEVER do anything but the local, family-owned pizzerias.
Another thing I've learned... Away from home, I'll usually pile on the ingredients (mostly to mask the taste of the rest of the pizza). Back home I'm more than likely to simply get a plain slice. |
Tootal
| | Posted on Sunday, December 21, 2014 - 09:58 am: |
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Thanks Court, I didn't know where they started. I just remember I was there when they first came out with the Super Supreme. We had to hand cut the green peppers and onions. I made the first one at our store for the regional manager and got a compliment to the chef. My boss always wanted me to weigh every ingredient but I never did. After the regional manager gave me the thumbs up the boss quit trying to make me weigh everything. Takes too damn long to make a pizza that way!!
We also had to eat our mistakes. Damn did I screw up a lot! |
Johnnylunchbox
| | Posted on Sunday, December 21, 2014 - 11:06 am: |
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NY vs Chicago the perennial debate. They're both good.
I like to make my own.
Cost me about $5 to make. The most expensive part was the fresh mozzarella. No matter where you are you can enjoy good pizza.
I had the bread machine make me some dough. It's damn near perfect every time. The stretching and kneading is not the easiest thing to get a hang of, but trial and error is your friend.
Fresh tomatoes (Yes, they go on top) and basil from the garden, a little chopped fresh garlic (or powder if that's what you've got), salt, black pepper.
Stretch and flatten to fit into a sheet pan. Brush the dough with Extra Virgin olive oil. Add toppings and get your oven as hot as it will go (550* for mine). 12-18 min.
This is a classic Italian pizza margherita. |
Griffmeister
| | Posted on Sunday, December 21, 2014 - 08:32 pm: |
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Ahhhhh, pizza. Crusty's right, there is a lot of personal opinion on the subject. Spent much of the 70's in Atlanta GA, at the time pizza started out as a rare commodity. Went to a Pizza Hut once, I swear they used breakfast sausage instead of Italian. Found a nice student hangout next to Emory called Everybodys, good fresh toppings but the crust was very doughy, tasted good but a surprise if your used to thin crust. Of course, if you didn't have transportation, it was a long trek from the North Ave. trade school. Finally a decent place within walking distance opened up called The Mellow Mushroom. Very good toppings and a thinner (not thin) crust.
Since this is a motorcycle forum I will relate an embarrassing incident at the MM between me and a biker. Seems their take-out counter was right in line with the door. I had just picked up a pie to bring back to work, balanced on one hand, keys in the other, and a biker walking in the door holding his helmet by the strap. Little did I know, there was a one inch raised lip at the end of the counter. Hand stopped, pizza kept going, guess where it landed, and the box didn't stay closed either. Good thing he was well natured about it, he probably got the munchies on every ride after that. |
Jaimec
| | Posted on Sunday, December 21, 2014 - 09:03 pm: |
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After this thread I HAD to visit the local pizzeria for a couple of plain cheese slices for lunch today. |
Bob_thompson
| | Posted on Monday, December 22, 2014 - 11:27 am: |
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Question: does your (everyone)s taste preference focus on the crust or the toppings. My preference goes mainly toward the toppings with good crust as a secondary item. Most of our home made is abundant toppings followed by crust cooked on a stone so its always good but on the thin side.
Now the great thing about Lou Malnati's is that its deep dish pizza but not real thick crust; its about 1" of meat, cheese or whatever and man, is it filling. Cutting with a knife and fork is a must.
And for Court and all the boys in NYC do you fold your piece of pizza like all my Italian friends did when I ran around there in the '60's while stationed at Ft. Holabird in Baltimore?
Ahhhhh, pizza. Crusty's right, there is a lot of personal opinion on the subject. Amen
Too much turkey and ham as of late. Lou's is on the way from Chicago for New Years. YA! |
Johnnylunchbox
| | Posted on Monday, December 22, 2014 - 11:41 am: |
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Bob_Thompson, it is not so much of a "fold in half" as it is creating enough of an angle so that you can pick the pizza up with one hand ,without it flopping over.
As far as toppings vs crust, I'd say both are equally important, and inferiority on either side can ruin a pizza. |
Jaimec
| | Posted on Monday, December 22, 2014 - 12:49 pm: |
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To me, the sign of a good pizza is that it tastes good WITHOUT any extra toppings. Just the sauce, mozzarella and seasonings. |
Crusty
| | Posted on Monday, December 22, 2014 - 02:52 pm: |
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To me, the sign of a good pizza is that it tastes good WITHOUT any extra toppings. Just the sauce, mozzarella and seasonings.
I concur. |
Blake
| | Posted on Tuesday, December 23, 2014 - 01:13 am: |
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Yep. |
86129squids
| | Posted on Tuesday, December 23, 2014 - 11:25 am: |
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We did a DiGiorno's last nite, the one that's packaged as a kit so you can do what you like with the toppings. Used a pizza stone with it, and found something out:
DiGiorno's pizza is engineered to be cooked exactly as their instructions specify- on the bare oven rack or on a metal tray. The crust set up a little tough after being on the stone, pizza was beautiful and still enjoyable though.
Those Margherita pics make me want to just go get some of the best cheeses, fresh basil, and some heirloom tomatoes, and bust open one of our homemade sauce jars...
oh wait, the time for GOOD tomatoes is past us now...  |
Azxb9r
| | Posted on Tuesday, December 23, 2014 - 03:11 pm: |
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Pizza is like sex...even when its bad its still pretty good. |
Jaimec
| | Posted on Tuesday, December 23, 2014 - 03:48 pm: |
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We were lucky to have as a member of our local motorcycle club a fellow named Demetri Betzios. The Betzios family founded the original "Ellio's Frozen Pizza" company, but many years ago sold it to some huge conglomerate. They then came back for a few years selling frozen pizza under their own name. To me, it was some of the best tasting supermarket pizza I'd ever had, despite the fact the pies were rectangular instead of round. Not quite what we refer to as a "Sicilian Pie" because it wasn't a thick, doughy crust but a thin crust like a traditional pizza.
Betzios was also sold under the brand name of several local supermarkets, so even if I couldn't find "Betzios Pizza" I could usually find the "Shop Rite" version of the same thing.
Sadly, they went out of business a couple of years ago. I tried an Ellio's pizza and was sorely disappointed; either Betzios greatly improved their formula after they sold the original company, or Ellio's RUINED it in order to cut costs.
Ah well... for convenience there is an excellent local pizzeria in easy walking distance, and on bad days they DO deliver! |
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