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Author Topic: Opinions regarding cornicione of the pizza  (Read 733 times)

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Offline danq10

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Opinions regarding cornicione of the pizza
« on: January 24, 2020, 05:19:03 AM »
Is cornicione really necessary? Some of my friends and family prefer to just have toppings over it.

Offline TXCraig1

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Re: Opinions regarding cornicione of the pizza
« Reply #1 on: January 24, 2020, 10:17:47 AM »
Depends on the expectations of the folks eating the pizza.

If I'm expecting Neapolitan and I get toppings to the edge, I probably won't be happy.
If I'm expecting bar-style and get a cornicione, I probably won't be happy.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline pgpizza

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Re: Opinions regarding cornicione of the pizza
« Reply #2 on: January 24, 2020, 02:00:44 PM »
If you are making pizza at home for family and friends make it however you like it.  There are traditional ways of making each style of pizza, but no hard and fast rules.

Scott

Offline The Dough Doctor

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Re: Opinions regarding cornicione of the pizza
« Reply #3 on: January 24, 2020, 02:18:29 PM »
That's the best part of making your own pizzas at home, you can make them the way YOU like them, and remember, if YOU don't like it you know who to blame. :-D
Tom Lehmann/The Dough Doctor

Offline wotavidone

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Re: Opinions regarding cornicione of the pizza
« Reply #4 on: January 24, 2020, 04:34:05 PM »
Gotta have cornicione on neapolitan.
Gotta have full load of toppings to the edge on Fat Aussie Pub Pizza
Mick

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Offline Gene in Acadiana

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Re: Opinions regarding cornicione of the pizza
« Reply #5 on: January 24, 2020, 04:50:58 PM »
My first thought when I see a traditional pizza loaded with toppings that go all the way to the edge is "I bet that crust is really going to suck." And it usually proves to be true.

Offline Pizza_Not_War

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Re: Opinions regarding cornicione of the pizza
« Reply #6 on: January 25, 2020, 07:40:17 PM »
The better the dough >>> crust, the less toppings I want. Style is irrelevant to me. The best pizza crusts I've eaten need nothing.

Offline BostonBestEats

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Re: Opinions regarding cornicione of the pizza
« Reply #7 on: January 26, 2020, 10:47:01 AM »
You might like a classic South Shore Bar-style pizza.  Very common going down the coast South of Boston, the style dates back to the '40's.  Essentially a small, thin personal pan pizza with the toppings going all the way to the edge (preferably with a crispy burnt cheese edge).  But today you can find it as far afield as Chicago and Texas.

Kenji has a recipe: https://www.seriouseats.com/recipes/2011/04/crispy-bar-style-pizza-star-tavern-recipe.html



Very rare north of Boston, where roast beef sandwiches reign supreme.

Offline HansB

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Re: Opinions regarding cornicione of the pizza
« Reply #8 on: January 26, 2020, 01:12:07 PM »
The better the dough >>> crust, the less toppings I want. Style is irrelevant to me. The best pizza crusts I've eaten need nothing.

I think that’s called bread.  :-D
Hans

Online Minolta Rokkor

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Re: Opinions regarding cornicione of the pizza
« Reply #9 on: January 26, 2020, 01:57:44 PM »
Depends on whether or not I want a crust or not
Pizza is about balance, nothing more nothing less

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Offline Pizza_Not_War

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Re: Opinions regarding cornicione of the pizza
« Reply #10 on: January 26, 2020, 03:30:57 PM »
I think that’s called bread.  :-D
Flat bread. You almost nailed it.

Offline Jackitup

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Re: Opinions regarding cornicione of the pizza
« Reply #11 on: January 26, 2020, 03:46:05 PM »
Flat bread. You almost nailed it.

Focaccia anyway........
Jon

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