missin' the business

[mikeb333]

Hi all,

 My name is Mike Buccini. I grew up in a family sub/pizza joint here in the Boston Ma. area. The place was called "Buccini's Mr Sub" in Quincy Ma(still in business, new owners). Starting at 8 years old I was put to work slicing deli meats on an electric slicer! Yes, my pointer finger and thumb are a little shorter on my right hand. At age 35 I was fed up with the labor pool, the business was fun, the employees sucked(I was a babysitter for lazy adults ) so I sold out and got into the telecommunications field. Now I sit in a cube all day. Help! I miss the controlled chaos of a busy pizza joint. My only option now is to live vicariously on this site and make pizza at home. I like American style thin and Pizza Hut thick. A yeasty tasting crust is important(in Boston, Pizzaria Regina nails it). On thin crust a thin basic sauce is important so it will mix together with the cheese during cooking. On thick crust a zesty thick sauce is important(Pizza Hut). Any advise on where to turn for great recipes for either would be greatly appreciated. BTW if anyone wants to lend me 100K to get back into the business' shoot me a email. Thanks All, Mike

[Pete-zza]

Mike,

Welcome to the forum.

Just about every style and type of pizza is represented on the forum. And just about all of the major pizza companies in the business, including the largest chains, have had their pizzas put under the microscope by our members. The Pizzeria Regina pizza has been studied also. My recollection is that Pizzeria Regina used--and may still be using--a special beer yeast to get that yeasty flavor you mentioned. The yeast product appears to be a commercial one that is not available to home bakers.

I am not sure how you would describe or define a "thin American" style pizza, but the American style pizza in general is quite popular among the members, as you can see from the index at http://www.pizzamaking.com/forum/index.php?board=36.0. The Pizza Hut pan pizza is classified on the forum as a Thick Style, which is indexed at http://www.pizzamaking.com/forum/index.php/board,33.0.html. The PH pan style that you will find on the forum is the original PH pan style, not the versions that are now based on using frozen dough. I recently modified a PH pan clone dough for another member, so you can see an example at Reply 25 at http://www.pizzamaking.com/forum/index.php/topic,12806.msg132648.html#msg132648.

You might also want to keep in mind that the forum has two search options that allow you to find things on your own at your own leisure. There is the Advanced search feature at http://www.pizzamaking.com/forum/index.php?action=search;advanced and a Google Custom Search feature at the bottom of the forum's main index page.

You might also check out the photos of some of the best work of our members, using the links provided in Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,7799.msg67003.html#msg67003. You might find what you are looking for there.

Peter

[mikeb333]

Wow Peter, thanks for taking the time to greet me in such a manner. Pizza is on the menu tonite, I made 2 18 oz balls yesterday and they are proofing up nice. I thought I knew about pizza until I found this site. I will be straying from the norm with all this great info. Mike