Author Topic: PizzaPalooza  (Read 3307 times)

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old6537

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PizzaPalooza
« on: March 16, 2004, 11:50:45 AM »
at least that's what the Food Network is calling it.
5 hours of pizza programs from 6:30 PM Eastern time to 11:30PM on Sunday March 21.

Their food newsletter today also has six interesting pizza recipes


Offline DKM

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Re:PizzaPalooza
« Reply #1 on: March 16, 2004, 12:33:38 PM »
Got to find my tape, a couple of the shows look really interesting.

DKM
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Online Steve

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Re:PizzaPalooza
« Reply #2 on: March 21, 2004, 12:50:47 PM »
Don't forget... PizzaPalooza on the Food Network tonight (6pm - midnight)
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Offline Foccaciaman

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Re:PizzaPalooza
« Reply #3 on: March 21, 2004, 01:52:28 PM »
Already got the recorder set. ;D
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Offline DKM

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Re:PizzaPalooza
« Reply #4 on: March 21, 2004, 03:08:19 PM »
I'm ready for it!!!!!
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Offline svapne

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Re:PizzaPalooza
« Reply #5 on: March 21, 2004, 09:47:25 PM »
Been taping and watching for the last few hours.. Great stuff, and I have a list of stuff I want to try now  ;D

My jaw dropped when I saw clips of the freestyle dough flipping contest.. Man.. I can't even get the thing off my knuckels.. Looks like there is going to be some flour on the ceiling next weekend in my kitchen..

-Scott
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Offline Wayne

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Re:PizzaPalooza
« Reply #6 on: March 21, 2004, 10:25:55 PM »
I been watchin it as well.  I'm really not much for all that fancy dough flipping and twirling, however now I no longer use a rolling pin for my dough.  I work it with my hands only.  

Got a bunch of neat ideas from all the pizza shows cramming into my head I'm just itching to try.  One thing I notice is the oven temperatures.  Of course my oven maxes out at 550 degrees.  I'd really like to be able to cook at 700-900 degrees though

All this is really makinme go through withdrawls as I haven't mad epizza in 2 week.  Decided on ribs the past 2 weekends but it's time to get some more pepperoni and cheese running through my veins.
Trancending time, an age old battle with no victor...

An eternal struggle withthin every being...

The threads of fate which bind the very essence of existence...

Thick crust, or thin?

Online Steve

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Re:PizzaPalooza
« Reply #7 on: March 22, 2004, 07:47:19 AM »
I too really enjoyed the show(s)... didn't really like the Emeril show, however.

I was amazed at how little sauce some of the NY pizzerias use... they just drizzle a little sauce over the pie and it somehow incorporates into the whole pizza.

The show also gave away the secret to the "chiseled" look of the Chicago stuffed spinach pizzas at Giordano's. They pinch the two dough layers together, then pull it up and over the side of the pan. Then they take a knife and cut (trim) the dough horizontally around the top of the pan.  :)
« Last Edit: March 22, 2004, 10:44:43 AM by Steve »
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Offline Randy

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Re:PizzaPalooza
« Reply #8 on: March 22, 2004, 08:53:25 AM »
On Steveís point about the sauce, there were two different New York style techniques used; one with the cheese on bottom and sauce on top and one with sauce on bottom and cheese on top.  As noted the one that drizzled the sauce on top used much less sauce than the bottom saucerís used.
Since the more the sauce the better the reheated pizza as far as I am concerned, I will go with the bottom saucerís.  But the other version sure looked good.

Randy.

Offline Foccaciaman

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Re:PizzaPalooza
« Reply #9 on: March 22, 2004, 10:37:03 AM »
I do sauce on the top about 30% of the time and love it.
As for it being better on the bottom for reheated pizza. This maybe so but that means that there is leftover pizza , what is that. Somehow I can never seem to find any to reheat in my house, it doesn't last that long. ;D
« Last Edit: March 22, 2004, 10:38:18 AM by Foccaciaman »
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Offline Pizzaholic

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Re:PizzaPalooza
« Reply #10 on: March 22, 2004, 01:02:54 PM »
I was supprised at how watery the sauces were. Mine are usually a bit more paste like. The things that I was also amused by was the sausage that was put on the Chicago style was raw? anyone ever try this. I always cook mine prior to putting on the pie.
Any comments???
Pizzaholic

Online Steve

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Re:PizzaPalooza
« Reply #11 on: March 22, 2004, 01:08:19 PM »
I was supprised at how watery the sauces were. Mine are usually a bit more paste like. The things that I was also amused by was the sausage that was put on the Chicago style was raw? anyone ever try this. I always cook mine prior to putting on the pie.
Any comments???
Pizzaholic

Due to the longer cooking times of Chicago pizza, I always use raw sausage!
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Offline Randy

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Re:PizzaPalooza
« Reply #12 on: March 22, 2004, 02:12:27 PM »
Yes, raw sausage is the best but alas I end up most of the time precooking the meat to at least reduce some of the fat.
Give it a try, but remember to set your temp lower for a longer cooking time.
As a side note, I will trying to grind my own sauage tonight.  I will let you know how it comes out.

Offline Wayne

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Re:PizzaPalooza
« Reply #13 on: March 22, 2004, 07:08:30 PM »
I always use raw sausage as well.  For me, pre cooking just won't do.  It takes out alot of moisture and changes the flavor.  I also use ALOT of sausage in my deep dish pizzas.  I just wish I could get the big patties like they use.  I even use alot of sausage on my pan style and NY style pizzas.  Always raw.  I love the way it comes out.  All nice and juicy.
Trancending time, an age old battle with no victor...

An eternal struggle withthin every being...

The threads of fate which bind the very essence of existence...

Thick crust, or thin?

Offline DKM

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Re:PizzaPalooza
« Reply #14 on: March 22, 2004, 07:41:51 PM »
Yes, raw sausage is the best but alas I end up most of the time precooking the meat to at least reduce some of the fat.

Same here.  It's not for taste, but to get some of the fat out.

DKM
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Offline Randy

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Re:PizzaPalooza
« Reply #15 on: March 22, 2004, 08:19:49 PM »
Raw sausage on a NY ???
In the 6-8 minute cooking time will it be fully cooked?

Randy

Offline Wayne

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Re:PizzaPalooza
« Reply #16 on: March 22, 2004, 09:43:54 PM »
surprisingly yes, althoguh my NY styles always have to go for longer than that.  At least 10 minutes.  The trick is, if yo uwant alot, to make sure you space it properly, not just toss it on.  It has always come out nice and juicy yet cooked.
Trancending time, an age old battle with no victor...

An eternal struggle withthin every being...

The threads of fate which bind the very essence of existence...

Thick crust, or thin?

Offline Randy

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Re:PizzaPalooza
« Reply #17 on: March 23, 2004, 08:35:53 AM »
Wayne now that I think about it didn't that Tyler Ultimate pizza program on food network show a NY pizza place putting raw sausage on a brick oven pizza.  It look raw anyway.
 8)
Randy

Offline pizzabill

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Re:PizzaPalooza
« Reply #18 on: June 08, 2004, 12:32:20 PM »
Looks like PizzaPalooza is on again tonight!! Every show is pizza from 6:30 until 3:00 AM - I better go buy some VCR tapes
 ;D  ;D
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Offline Randy

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Re:PizzaPalooza
« Reply #19 on: June 08, 2004, 04:32:53 PM »
I did not see it listed tonight.
 ???
Randy


 

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