Stopped at Denino's in Thousand Oaks on our way up to Santa Barbara for New Year's. Needless to say Duncan was stocked, and highly approved!
REMINDER: THE ARENA PLATFORM, INC. has no obligation to monitor the Forums. However, THE ARENA PLATFORM, INC. reserves the right to review any materials submitted to or posted on the Forums, and remove, delete, redact or otherwise modify such materials, in its sole discretion and for any reason whatsoever, at any time and from time to time, without notice or further obligation to you. THE ARENA PLATFORM, INC. has no obligation to display or post any materials provided by you. THE ARENA PLATFORM, INC. reserves the right to disclose, at any time and from time to time, any information or materials that we deem necessary or appropriate to satisfy any applicable law, regulation, contract obligation, legal or dispute process or government request. Click on the following hyperlinks to further read the applicable Privacy Policy and Terms of Use.
The best pizza?
- Thread starter luvtosurf77
- Start date
I am not sure if dog pizza is pizza you give to a dog or pizza with dog meat as a topping. But if it's not deep dish there's kind of a floor on how bad it could be.
1) What is the key to getting good pizza crust (thin and slightly crispy) in a home oven?
2) Where can one buy good pizza dough?
3) What is the proper cooking surface?
2) Where can one buy good pizza dough?
3) What is the proper cooking surface?
Zero personal experience… but I did just talk with a buddy who makes excellent homemade pizza, and just picked up a book on this, Elements of Pizza. ssembling all the stuff now.
1) Pizza steel. Not a stone. This seems to be everyone’s preferred method for crispy crust.
that being said this book has a recipe for baking sheet pizza, but they claim the steel is superior.
2) seems like most ppl make their own
3) see number one.
I need to dig through this thread too. Looks like ppl are makingsome good za.
Last edited:
We aren’t big homemade pizza folk, but made a few last night with basic Trader Joe’s fixins, did one on the usual pizza stone and two in 12” cast iron skillets, the skillet pizzas were far superior, changed my whole outlook on homemade pizza. Good crispy crust. The stone went to goodwill today.
Roll it out I guess
Lots of Italian restaurants sell their dough. Or make your own.
Whatever you use, let it get to room temp (but not for too long as it will over proof) before you roll it out. IMO this is the #1 reason why most homemade pizza sucks.
Pizza stone pre-heated. I prep on parchment paper so that I move it around easily.
EDIT: Guess pizza stones are snake oil
The whole point of a stone is that it doesn't conduct heat as much as metal. Pizza ovens get hot. You don't want your crust to burn before your toppings boil. That's why pizzas cook so fast in a pizza oven.
Most home ovens don't get to 600-700 F, so a stone isn't necessary.
Most home ovens don't get to 600-700 F, so a stone isn't necessary.
Check out this site. It has recipes, a forum and a dough calculator if you get to the level of dialing in your dough to your region of humidity. The forum is good and worth checking out if your into home cooked pizza
www.pizzamaking.com
Was in NYC this week and did a little pizza perusing. First up, John’s of Bleeker:
Solid slice, the hype is real. Super cool joint with old school vibes.
Next up, Denino’s:
Also very good. Bartender made me a delicious Perfect Manhattan to go with it.
Trained up to Providence after NYC and promptly went to Pizza Marvin (again) to compare notes and I gotta say, I think their Burrata Pie is my number one:
Solid slice, the hype is real. Super cool joint with old school vibes.Next up, Denino’s:
Also very good. Bartender made me a delicious Perfect Manhattan to go with it.
Trained up to Providence after NYC and promptly went to Pizza Marvin (again) to compare notes and I gotta say, I think their Burrata Pie is my number one:
@brukuns care to commentSaw this idiot putt katchup on his pizza,Almost lost my appitite and my mind at the same time,Whatz next pineapple?
@brukuns care to comment
Ketchup on a pizza is an abomination. People from Rio de Janeiro do it, which is just another display of how mentally unstable and downright irritating those people are. It's not generalization when there are no exceptions.