Recent Posts

1

Chicago Style / Re: Kenji’s Chicago Thin

« Last post by GoodZaBro on Today at 12:51:23 AM »

I made the dough recipe and did to pizzas.  One with the overnight drying and the other just a 3 day cold ferment (the overnight dry was 2 day CF).

Pizza 1 was regular rolled dough, 3 day CF, 2 hours to room temp, rolled out.  It was okay.  Nothing special but also not bad.

Pizza 2 was overnight cured. It was cracker crispy but also chewy.  Like a well done saltine.  It wasn't great.  Very dry.  I'm a big fan of the pizza at Pizza Chicken Ice cream so I was bummed it didn't come closer to theirs given the refence to their Westont pizza place

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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update

« Last post by Quebert on Today at 12:36:54 AM »

Made 7 pizzas last Saturday, last one I ran out of tomato sauce, so I used olive oil and garlic powder. 16", had no flop and a nice chew.  I hope I can duplicate it when I make pizzas tomorrow.

65% hydration, 72h CF cooked 7 minutes on a Lloyds Hex Disk in a Versa 16.

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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update

« Last post by matermark on Today at 12:32:26 AM »

Thanks slim, but my transmission took a crap and have no vehicle at the moment, I order everything from Walmart+ and get home delivery for I think its $99/year. I had 2 deliveries in the last 4 days. So I guess I can say that's the delivered price. Are the Stan's the white can with blue trim and a red tomato printed vertically all around the can?

That Classico was the best tasting of any jars or cans. It was $1.62 during the pandemic... 2nd place is Contadina that looks like a Wish Bone salad dressing bottle with a hole in the tip to squirt it on. Like the Mack's Boardwalk pizza Norma's been reverse engineering since probably 2007 or so...

I still have a few cans of the Cento peeled San Marzano's that say CERTIFIED on the front I bet they're probably past the best by date but I paid $2.xx for them from Price Rite who knows when, as well as the 35 ounce cans of their "Italian tomatoes" that came from Italy too. Think we members here discussed these--same as the certified I think.

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General Pizza Making / Re: NJ Boardwalk Pizza

« Last post by matermark on Today at 12:09:03 AM »

Norma, the guy that helped isn't the pizza review  guy, is it? You are talking about 2 different people right? I know the guy that does the reviews, not personally. JUST a couple times conversing about some places.  The guy that helped you out is the other guy?

I lost my house there. They had a huge storm that blew down the neighbor's evergreen trees  onto my home and stairs to the front door. I was getting fines from the town and didn't know what for under they sent me a picture! So I hired a place to cut the grass and told the neighbor they are responsible for their trees and when the grass cutter went there to cut the grass. he said the back door was wide open!

Somebody took all the copper wire and the baseboard radiators for the furnace!

I was pissed at my cousin who was supposed to be taking care of it, and my ex gf said I should call him and bury the hatchet already so I tried looking him up on Google and it said HE DIED IN NOVEMBER! So I tried looking up his wife and Google said SHE DIED IN FEBRUARY 2022!

So I lost my house and my 2 favorite cousins! NOTHING TO GO THERE FOR ANYMORE!  TO MAKE MATTERS WORSE MY DOG JUST DIED LAST MONTH!

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Stones/tiles/steel, Pans & Accessories / Re: Quickly Clean DS & Other Pans

« Last post by foreplease on Yesterday at 11:58:43 PM »

Thanks, Jon. I searched for every combination of scrape and scraper except “cool scraper.” 
Good to have the link and confirmation my memory isn’t entirely gone. Props to Walter for the tip that led me to try this.

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Neapolitan Style / Re: Pizza on Gabriola

« Last post by Icelandr on Yesterday at 11:47:14 PM »

Thank you Heine, the quote I like the best


“The danger is that you become so picky that you never think anything is good and then it is also difficult to enjoy the pizza. But one advantage of making pizza at home is that you can accompany it with a drink, which usually makes most people relax. “


Consumption is up!

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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update

« Last post by Timpanogos Slim on Yesterday at 11:23:23 PM »

and maybe the most expensive item, Classico Pizza Sauce (now $2.62 for 14oz. but I used two spoons--bigger than a TBS, maybe 2TBS, one jar does 4-5 Neapolitan pizzas)

about two and a half times as expensive as Stanislaus 7/11 from your local Restaurant Depot. Per fluid ounce, anyway.

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Neapolitan Style / Re: Ardore Oven Neapolitans

« Last post by mikeshangp on Yesterday at 11:18:48 PM »

no worries, thanks for the reply. i just checked out your place on google maps, looks awesome! love Yilan. next time in the neighborhood I will drop by. btw not sure if that's your intention but love the Eddie Van Halen pattern on the wall in your restaurant!

9

General Pizza Making / Re: Post a Pic of Your Pie - Daily Update

« Last post by Grease Wheel on Yesterday at 11:01:52 PM »

I used a cheap 12 x 17 steel pan that warped badly. Had to put the pizza directly on steel to finish the bottom. Pretty tasty, but I'll think twice before using that pan again.

Nonetheless.

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Chicago Style / Re: Kenji’s Chicago Thin

« Last post by Pizza-Face on Yesterday at 11:00:03 PM »

@Garvey   "bunch of hipsters in teenie-weenie beanies" eHeh  next they will want to reduce the drying time by adding boiled linseed oil....
of course to add fermented taste it will need flour of dried cricket insects