TOPIC: Newcomers & Oldtimers Share Your Favorite Kind Of Pizza With SR.
Member
Thread Starter
Join Date: Dec 2005
Location: Baton Rouge, La.
Posts: 15,240
TOPIC: Newcomers & Oldtimers Share Your Favorite Kind Of Pizza With SR.
Hi Im Sharon and Im an alcoholic
who also loves pizza.
That's right....I luv's pizza....lol
I like making my own pizza from scratch.
Sometimes its a healthy one and the
other is everything including the kitchen
sink.
Well almost...lol
What kind of pizza do you guys like?
Are you one who
calls in for
delivery?
Or do u buy the favorite frozen ones?
Maybe a deli pizza?
who also loves pizza.
That's right....I luv's pizza....lolI like making my own pizza from scratch.
Sometimes its a healthy one and the
other is everything including the kitchen
sink.
Well almost...lol
What kind of pizza do you guys like?
Are you one who
calls in fordelivery?
Or do u buy the favorite frozen ones?
Maybe a deli pizza?
Member
Join Date: Jan 2006
Location: Chicago, IL
Posts: 61
Imo's pizza straight from St. Louis. Crispy thin crust, sweet tomato sauce, sausage and/or peperoni maybe with some bacon, topped with Provel cheese and cut into squares. Best pizza in the world, and that's coming from a Chicago guy!
Imo's Pizza - The Square Beyond Compare - Home
Imo's Pizza - The Square Beyond Compare - Home
dont tell the wife.
Member
Thread Starter
Join Date: Dec 2005
Location: Baton Rouge, La.
Posts: 15,240
I like the pizza made with different
ingredients that you wouldnt think
of using.
I never thought of using fig on
pizza.....and i do like figs.
I brown my ground meat and
add pizza sauce with basil and
italian herbs.
Rub olive oil on crust first before
layering it with ground meat, adding
fresh mushrooms, black olives,
pieces of deli ham, slices of pepperoni,
sprinkled with pizza cheese.
That's just one version of others i
can make.
Maybe use fresh spinach leaves, or
chopped broccolii.....
What else?
ingredients that you wouldnt think
of using.
I never thought of using fig on
pizza.....and i do like figs.
I brown my ground meat and
add pizza sauce with basil and
italian herbs.
Rub olive oil on crust first before
layering it with ground meat, adding
fresh mushrooms, black olives,
pieces of deli ham, slices of pepperoni,
sprinkled with pizza cheese.
That's just one version of others i
can make.
Maybe use fresh spinach leaves, or
chopped broccolii.....
What else?
Attitude of Gratitude
Join Date: Sep 2007
Location: Dayton, Ohio
Posts: 2,305
I'd personally like to thank Sharon and everyone else for sabotaging my diet! lol
HUH? Some of that sounds healthy and therefore may send my system into shock by putting it into my body! lol
9Iron, that pizza is how I like em, thin and crispy crust, but throw on some onions and peppers for me. Also, I hope that bite wasn't taken out of the corner piece when you picked it up or had it delivered. Or did you do that? lol
D*mn it, now I'm hungry. Thanks guys!
Judy
Prosciutto, asiago, garlic, and fig on spelt thin crust.
9Iron, that pizza is how I like em, thin and crispy crust, but throw on some onions and peppers for me. Also, I hope that bite wasn't taken out of the corner piece when you picked it up or had it delivered. Or did you do that? lol
D*mn it, now I'm hungry. Thanks guys!
Judy
Sober since 9th May 2008
Join Date: May 2008
Posts: 2,973
One of my favourites is Chicken and sweetcorn which used to be known in out local takeaway as a Rooster Booster.
Few years back there was a horse running in the Cheltenham Gold cup called Rooster Booster and I drunkenly backed it just cos it was the name of my favourite Pizza.
Course it turned out to be a decent horse and it won didn't it and I ended up backing it quite a few times and bought a picture of it when we were at the races and won once which now hangs in our kitchen.
It was a lovely grey horse which died a few years back.
Sorry, went off on a bit on a tangent from Pizza there !!!!!!!!!
Few years back there was a horse running in the Cheltenham Gold cup called Rooster Booster and I drunkenly backed it just cos it was the name of my favourite Pizza.
Course it turned out to be a decent horse and it won didn't it and I ended up backing it quite a few times and bought a picture of it when we were at the races and won once which now hangs in our kitchen.
It was a lovely grey horse which died a few years back.
Sorry, went off on a bit on a tangent from Pizza there !!!!!!!!!
Member
Join Date: Jan 2006
Location: Chicago, IL
Posts: 61
Serenity -
I can assure you that it was not I who took the bite out of the pizza and put it back in the box. If I was within 100 miles of an Imo's there would be no putting anything back in the box just for some damn picture! No, ma'am, that piece of pizza came pre-bitten. Don't blame the pizza driver, though, he just couldn't help himself.
I can assure you that it was not I who took the bite out of the pizza and put it back in the box. If I was within 100 miles of an Imo's there would be no putting anything back in the box just for some damn picture! No, ma'am, that piece of pizza came pre-bitten. Don't blame the pizza driver, though, he just couldn't help himself.
Member
Join Date: May 2008
Location: NY
Posts: 6,608
Maiking this right now - Ricardo's Pizza Crust - All Recipes
Pepperoni, onions, mushrooms, mozzarella, and whatever else I can find to throw on it. I know there's nothing unusual about the toppings, but this crust is awesome!!
Pepperoni, onions, mushrooms, mozzarella, and whatever else I can find to throw on it. I know there's nothing unusual about the toppings, but this crust is awesome!!
TheMostSordidSpotOnEarth
Join Date: Mar 2009
Location: ParadiseOnEarth
Posts: 811
Sharon, I like your style! 
I also love your passion for pizza...because I have one too.
Among other things, I've gone to Naples...just to eat a pizza. For a while I also got a little obsessed with making my own pizza at home. I swear it's an art form. From my experience: When it comes to pizza, leave the dough to rise for a full 24 hours. If we're following the standard, the wood-fired oven is king. If you don't have a wood burning oven (um, I don't right now, LOL), a preheated pizza stone can work great. A little char on the bottom is a good thing. Thin is the way to go. The amount of gluten in your flour can make the biggest difference overall; the more gluten in it, the chewier it will be, and the less gluten you have, the lighter and crispier it can become. That's really about personal preference in the end (or whatever it was you grew up on; pizza in Italy is made with low gluten 00 flour, and pizza back in the states generally has more gluten in it). You can make a very nice sauce using good canned tomatoes, but using high quality mozzarella makes the biggest difference regarding toppings (as in sitting in a water bath; if your budget will allow for fresh buffalo milk mozzarella it's even better). Go with fresh basil if you're using it, and be careful not to over-season.
Where I live, some pizza purists will make about 4 pizzas in their pizzerias (and sometimes less):
1. Marinara: a simple tomato sauce made with a little garlic (and often oregano)
2. Margherita: a simple tomato sauce, a little mozzarella (and often a leaf or two of basil - the colors of the Italian flag - and the mother of all modern pizzas)
3. Margherita with buffalo milk mozzarella
4. Napoleatana: a simple tomato sauce, mozzarella, capers and anchovies
...each drizzled with a little extra virgin olive oil to finish.
My favorite pizza? The Margherita. Simply perfect.
Of course, I'll still swear up and down that I'm not a pizza snob, and I have yet to meet a pizza that I didn't like. For sure, I know that I can never pass up a slice when I'm in NY. Cheese, pepperoni, broccoli, whatever it is, I'm happy.
I also love your passion for pizza...because I have one too.
Among other things, I've gone to Naples...just to eat a pizza. For a while I also got a little obsessed with making my own pizza at home. I swear it's an art form. From my experience: When it comes to pizza, leave the dough to rise for a full 24 hours. If we're following the standard, the wood-fired oven is king. If you don't have a wood burning oven (um, I don't right now, LOL), a preheated pizza stone can work great. A little char on the bottom is a good thing. Thin is the way to go. The amount of gluten in your flour can make the biggest difference overall; the more gluten in it, the chewier it will be, and the less gluten you have, the lighter and crispier it can become. That's really about personal preference in the end (or whatever it was you grew up on; pizza in Italy is made with low gluten 00 flour, and pizza back in the states generally has more gluten in it). You can make a very nice sauce using good canned tomatoes, but using high quality mozzarella makes the biggest difference regarding toppings (as in sitting in a water bath; if your budget will allow for fresh buffalo milk mozzarella it's even better). Go with fresh basil if you're using it, and be careful not to over-season. Where I live, some pizza purists will make about 4 pizzas in their pizzerias (and sometimes less):
1. Marinara: a simple tomato sauce made with a little garlic (and often oregano)
2. Margherita: a simple tomato sauce, a little mozzarella (and often a leaf or two of basil - the colors of the Italian flag - and the mother of all modern pizzas)
3. Margherita with buffalo milk mozzarella
4. Napoleatana: a simple tomato sauce, mozzarella, capers and anchovies
...each drizzled with a little extra virgin olive oil to finish.
My favorite pizza? The Margherita. Simply perfect.
Of course, I'll still swear up and down that I'm not a pizza snob, and I have yet to meet a pizza that I didn't like. For sure, I know that I can never pass up a slice when I'm in NY. Cheese, pepperoni, broccoli, whatever it is, I'm happy.
Member
Join Date: Jan 2009
Location: scotland
Posts: 1,493
hello! great thread,thanks sharon,,i luuurrrvveee pizza! at home i make mine with italian ciabatta bread,you can by this or i sometimes make it,tomato sauce,lots fresh garlic,salami,pepperoni,mozzarella,cheddar cheese and topped with onions and fresh green chillis.i live in scotland but there is a great take away that does my fav pizza back in my hometown in england,,its a a meat feast and i get chillis on as extra.im coming to the states and touring around for a month about the 20th june,,sooooo,,i will get to try pizza from all over! ive always wanted to just go grab a slice like i see in a lot of american shows! going to new york so i can! woo hoo,,anyone that wants to tell me where to get good pizza,please do.thanks.
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