The Pizza Thread

Just ate a slice of from Dominos and it's the best pizza sauce I've ever had on a Dominos pie. Bold, robust, spicy, really good.

 

I still haven't grilled a pizza yet, but I plan to next weekend. We got a pizza stone, and the Traeger website has excellent step-by-step instructions.

I think a "smoked" pizza is going to be outstanding.

 

Of late I've gotten into homemade pizza and have become plenty pleased with my results. Some tips ...

If you make your own dough, make it a couple of days ahead of time and let it "proof" in the fridge. Far deeper flavor as a result.

Don't use pre-shredded mozzarella. They dust the shredded stuff with corn starch, which means it never gets as gooey as that you get in a good pizzeria.

Also ... if you're having trouble getting the cheese to stay unmelted long enough to let the crust get done, once you've shredded your cheese, pop it in the freezer a few minutes before assembling your pizza. Makes a world of difference.

 

The box of Chef Boyardee was always good enough for me.

When I was 13.

 

Ah, but if you wanted to do it easy and quick, nothing said you couldn't augment the Chef's pizza. Throw some Canadian bacon or onions on there ...

 

Is this pizza soup?

 

Due respect to the relevant parties

but that's the Giordano's Marinara Bread Bowl.

Bring a spoon.

 

The best pizza I ever had remains from an old-school Mom and Pop convenience store in Charleroi, Pa. They just decided to buy a pizza oven one day and sell pizzas. The pepperoni, sausage and mozzarella came from a nearby butcher. The veggies were from a local distributor. Mom figured out the sauce. It's no longer there, sad to say.

 

I discovered a local place's "Detroit Style" pizza, square pizza that's pretty thick and I'm loving it.

 

Go fold a couple flavorless pieces of cheese bread.

 

When leftover Giordano's pizza goes to sleep - and there's always leftover Giordano's pizza - it dreams of being a corner slice of Scarr's Sicilian.

Even L & B Spumoni Gardens is a better thicc pizza pie.

Try a Grandma slice next time you're here. It's our lovely not-too-thick not-too-thin compromise crust.