Navigating Pizzamaking.com

[suburbanpizzaeater]

Hey Y'all,

Hope you are having a great start to the week. I'm new to Pizzamaking.com, but have been cooking pizza for the past few years in my home oven. There seems to be a ton of information on here and excited to dive in; however, I'm getting overwhelmed by the shear amount of information and topics that date back 18-19 years, primarily on the specific styles of pizza. Any tips on how to best navigate the website? Are there definitive most popular recipes for each style?

- Suburban Pizza Eater

[Timpanogos Slim]

Recipes are very subjective, so, I don't think there will be many definitive broadly accepted favorites.

Jim Lahey's no-knead is perhaps popular for example.

But what kinda pizza do *you want to make?

[kbrede]

You're right. Tons of info here! I find using search very helpful. You can search the whole forum or each subforum. I've started delving into some of the sticky threads in the individual forums also.

[Pete-zza]

Hey Y'all,

Hope you are having a great start to the week. I'm new to Pizzamaking.com, but have been cooking pizza for the past few years in my home oven. There seems to be a ton of information on here and excited to dive in; however, I'm getting overwhelmed by the shear amount of information and topics that date back 18-19 years, primarily on the specific styles of pizza. Any tips on how to best navigate the website? Are there definitive most popular recipes for each style?

- Suburban Pizza Eater

suburbanpizzaeater,

Even as a member of the forum since about 2004, with most of that time as a Moderator, I am sympathetic to the plight of new members as they try to navigate the forum. So, over the years I have tried to make that chore easier.

To begin, you might want to read the post at Reply 1 at https://www.pizzamaking.com/forum/index.php?topic=13789.msg194999#msg194999, and also check out the links in that post. That alone will keep you occupied for quite some time but if you survive it you will know more about pizza making than 99% of the public.

Since you specifically mentioned recipes, I should preface my remarks on that matter by saying that this forum is not a recipe forum. That is a misconception that induces some people to join the forum, only to leave when they see that we are not a recipe forum. But it is a forum about recipes, many of which are covered by threads that can easily be many pages long with hundreds of posts as the recipes are developed over time. However, on several occasions, I have tried to compile lists of some of the best or most popular recipes on the forum and/or related information, including photos. My practice is to make those compilations stickys under the related styles of pizzas. See, for example, the following:

https://www.pizzamaking.com/forum/index.php?topic=11860.msg110288#msg110288

https://www.pizzamaking.com/forum/index.php?topic=30343.msg302527#msg302527

https://www.pizzamaking.com/forum/index.php?topic=37026.msg369214#msg369214

https://www.pizzamaking.com/forum/index.php?topic=37026.msg369214#msg369214

https://www.pizzamaking.com/forum/index.php?topic=36964.msg368305#msg368305

As I mentioned, you should check out the stickies under the different pizza styles. You will also note that the stickys can also cover clones of well-known pizzas as well as recipes that our members invented and that became member favorites. See, for example:

https://www.pizzamaking.com/forum/index.php?topic=18731.msg182731#msg182731

https://www.pizzamaking.com/forum/index.php?topic=20479.msg202069#msg202069

https://www.pizzamaking.com/forum/index.php?topic=9068.msg78417#msg78417

https://www.pizzamaking.com/forum/index.php?topic=6758.msg58195#msg58195

https://www.pizzamaking.com/forum/index.php?topic=42012.msg419464#msg419464

https://www.pizzamaking.com/forum/index.php?topic=3783.msg31493#msg31493

Good luck . You will need it. But if all else fails or you stumble too much, you can always pose your questions for which you could not find answers in the thread at:

https://www.pizzamaking.com/forum/index.php?board=65.0

Peter

[suburbanpizzaeater]

@pete-zza thank you for the helpful links and for the additional context. really looking forward to digging in and getting better at the craft. really appreciate you taking the time to send over the links as I'm sure my question isn't a new one


@Timpanogos Slim - I've mostly done Al Tagio and a quasi-Neapolitan style. I'd like to learn how to do a NY or New Haven style and Chicago Tavern style

@kbrede - Thanks for the rec's!