Pizza : what you having on it?

[Qqq123xx]

I've tried it with kobe beef, caviar, jam, you name it.

 

but what i really love is just plain jane pepperoni and tons of spicy peppers and anchovies. double serving of anchovies!

Anchovies the bane of pizza everywhere ;)

[ks6970]

I have an odd obsession with mushrooms. So mushrooms onions peppers!

[Qqq123xx]

Well today got a large bacon and pepperoni. Added jalapeno slices and black olives. Liberally.

[Swoosh-Thud]

Cheese. No extra anything.

 

Having grown up on Long Island, I was not aware you actually put a topping on a pizza 'til August 1982 when I went away to school. That was the first time I had a Death Disc (Domino's). Had to kill the taste of those with double anchovy & mushrooms. I will not eat deep dish at all- too yeasty, too greasy, just plain nasty. Rather eat nothing at all.

 

Not a fan of anything other than a New York pie. The margheritas in Italy are as good (all I ever eat for lunch with a carpaccio starter), but I still prefer the ones I grew up with.

 

I have a wood burning pizza oven and make my own margheritas; and though I don't eat them, I make my family a pesto pizza with mozzarella and topped with cold prosciutto and lightly dressed arugula.

 

Rolling Rock on the side here, Ripasso, Chianti or whatever is grown when I visit the family.

[Qqq123xx]

Thread is back from the dead. I had a California Kitchen white pizza yesterday. Wasn't to bad.

[JMG_02]

I just ordered a Roccbox pizza oven, and pretty excited about it. So far I've been cooking my pizzas in my big green egg, which maxes out at maybe 800 degrees and that is just for a short time. This new thing is a small "portable" oven that you can use wood or gas and get it over 900 degrees for authentic Neapolitan margherita pizzas.

 

[thug the bunny]

You guys are artisans with your ovens. I just get a fresh loaf from one of my local pizzarias, let it rise a little, stretch it out on a pizza stone nice and thin, put some good stuff on, and pop it in the oven 525. Produces some tasty pizza nice and easy.

[Swoosh-Thud]

Interesting. But site says only up to 500*???

 

You need at least 600* minimum (700* ideal) on the floor. I've gotten the floor over 1000* using red oak due to alcohol induced inattentiveness.

 

I'm looking into trying coal. I live in the country and have a lot of wind = smoke. I've read that anthracite burns cleaner and without the smoke.

[JMG_02]

Interesting. But site says only up to 500*???

 

 

That's Celsius, good sir. 932 degrees F.

 

It's a British company, thus the C designation.

 

As I mentioned, if I hit everything right, I can get my Egg up to 800 but that goes away as soon as I lift the lid to put on the pizza. And even then, it takes almost an hour to get there and really saturate the entire Egg in heat and uses up a ton of charcoal to get there. Then I have to deal with cleaning out the ash, potentially running out of charcoal if I'm doing more than 2-3 pizzas, and my temp constantly is lowering with taking them on and off.

 

This little baby will get up to 900 degrees in about 20 minutes and stay there for as long as I have propane.

[Swoosh-Thud]

Modern society.......loss of interest after satisfaction of search.....and not paying attention.

 

Thanks. I took the time to look at it carefully. If it were only 50% larger........................

 

But actually that is really neat!!!

[TerpFangolfer]

for me Pepperoni is the one absolute must have...then I add whatever i'm in the mood for, but generally only "traditional" toppings - onions, mushrooms, maybe italian sausage

[hogans71]

I just ordered a Roccbox pizza oven, and pretty excited about it. So far I've been cooking my pizzas in my big green egg, which maxes out at maybe 800 degrees and that is just for a short time. This new thing is a small "portable" oven that you can use wood or gas and get it over 900 degrees for authentic Neapolitan margherita pizzas.

 

 

 

This has me intrigued! Gotta share how this works out...

[BB28403]

Homemade pizza dough, bobby flay recipe. Homemade sauce, my own recipe. Mushrooms, red peppers, onions and r

Fresh Jalapeños. Baked at 500 on a couple pizza stones that have been at 500 for 45 mins before I put the pizzas on them.

[Jack Pearsall]

JP does not like a lot of stuff on his pizza. So you pineapple freaks, go to another table. No avocado either. Who ever heard of such a thing? Few times abroad, they put an egg on his pizza. They can't help it, they're Europeans...if he wants a salad he'll have a salad, so don't put it on Pearsall's pizza.

No knives or forks, except in Europe, where they are peculiar people.

[BB28403]

Did you just 3rd person a post?

 

Nice

[hogans71]

Did you just 3rd person a post?

 

Nice

 

Time to get to know Jack..

[Qqq123xx]

Whole lotta Euro going on in the U.S.

[Reasonability]

Sorry for being late to the party. Agree with Q on the anchovies. Chum - yes. Pizza - not happening.

 

They say it's actually the bun that makes or breaks the hot dog. Is it the crust that makes the pizza?

 

Anyone else known to blot the grease before diving in? Lol - at a certain age the "backfire effect" of foods you love but don't love you back enters into the process.

[Qqq123xx]

Sorry for being late to the party. Agree with Q on the anchovies. Chum - yes. Pizza - not happening.

 

They say it's actually the bun that makes or breaks the hot dog. Is it the crust that makes the pizza?

 

Anyone else known to blot the grease before diving in? Lol - at a certain age the "backfire effect" of foods you love but don't love you back enters into the process.

No blotting allowed. Let the grease flow.

[bscinstnct]

Sorry for being late to the party. Agree with Q on the anchovies. Chum - yes. Pizza - not happening.

 

They say it's actually the bun that makes or breaks the hot dog. Is it the crust that makes the pizza?

 

Anyone else known to blot the grease before diving in? Lol - at a certain age the "backfire effect" of foods you love but don't love you back enters into the process.

 

I blot the little oil pools in the pepperoni. And, I have a phobia of eating pizza with a winter coat on. Scared that grease will drip down my wrist and into the sleave. That would ruin my day ; )

[Sanders74]

Pepperoni!

[hammy83]

Not technically a pizza but my wife makes little personal pizza's on Naan bread. Pesto sauce, adds a bunch of toppings and cooks them at 500F in the oven. They turn out nice and crispy.

Just check last night... Its fahrenheit and my wife of course said... you'd probably know if you use it more often.

[golfandfishing]

Not technically a pizza but my wife makes little personal pizza's on Naan bread. Pesto sauce, adds a bunch of toppings and cooks them at 500 Celsius in the oven. They turn out nice and crispy.

 

Holy smokes that about 925 F. I think my oven tops out at like 550F.

[BB28403]

Not technically a pizza but my wife makes little personal pizza's on Naan bread. Pesto sauce, adds a bunch of toppings and cooks them at 500 Celsius in the oven. They turn out nice and crispy.

 

Holy smokes that about 925 F. I think my oven tops out at like 550F.

 

Is that a golf club forge you are cooking your pizzas in?

[JMG_02]

Yeah, I know of no conventional oven that will go that high unless you turn it on cleaning mode and do something to trick the thermostat.

[hammy83]

LMAO... corrected.

[putts4bogey]

Current choice is sausage, mushroom, prosciutto and onion.

[bscinstnct]

Had a pie plain from this place last night. Excellent zza.

 

http://www.lavillapizza.com/

 

 

 

 

[BB28403]

Had a pie plain from this place last night. Excellent zza.

 

http://www.lavillapizza.com/

 

 

 

 

 

That doesn't look plain! Lol

 

Looks freaking delicious.

[Mr. Grumpy]

While I like all pizza, well most, I am a Chicago deep dish guy. Spent a lot of time there, grew up in the southern part of the state, and experimented on recipes so I could always have it. IMHO, it rivals many of the established restaurants with the exception of Burt's..