Burnt Pizza Crust - Yay or Nay?

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Author	Message

Davydd

Total Posts: 5853
Joined: 4/24/2005
Location: Tonka Bay, MN

RE: Burnt Pizza Crust - Yay or Nay? Fri, 12/28/07 10:07 AM (permalink)

quote:
Originally posted by MIAMIDON

Boy, I'd better check out those frozen pizzas again! You say they are like this one?

Yeah, that is a very classic Neapolitan Margherita just like DiGiorno frozen.

DIGIORNO - PIZZA - RISING CRUST SUPREME

Ingredients: WHEAT FLOUR, WATER, SHREDDED LOW-MOISTURE MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), COOKED SEASONED PIZZA TOPPING (SAUSAGE [PORK, SPICES, WATER, SALT, SUGAR, SODIUM PHOSPHATE, PAPRIKA, CARAMEL COLOR, FLAVORING, BHA, BHT, CITRIC ACID], WATER, TEXTURED VEGETABLE PROTEIN [SOY PROTEIN CONCENTRATE, CARAMEL COLOR], COOKED IN PORK FAT OR BEEF FAT OR VEGETABLE OIL), TOMATO PASTE, PEPPERONI (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF PORK STOCK, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL SMOKE FLAVOR, OLEORESIN PAPRIKA, SODIUM ASCORBATE, SODIUM NITRITE, FLAVORING, BHA, BHT, CITRIC ACID), GREEN BELL PEPPERS, RED BELL PEPPERS, SUGAR, CONTAINS LESS THAN 2% OF WHEAT GLUTEN, ONIONS, BLACK OLIVES, WHITE CORN MEAL, SOYBEAN OR CORN OIL, SALT, SODIUM BICARBONATE, FOOD STARCH-MODIFIED, YEAST, SODIUM STEAROYL LACTYLATE, SODIUM ALUMINUM PHOSPHATE, DATEM, SPICES, GARLIC, L-GLUTAMIC ACID, CITRIC ACID, ASCORBIC ACID, YELLOW CORN MEAL.
Size: 32.7 CT

#61

dannybotz

Total Posts: 357
Joined: 1/30/2007
Location: Branchburg N.J.

RE: Burnt Pizza Crust - Yay or Nay? Fri, 12/28/07 4:44 PM (permalink)

quote:

DIGIORNO - PIZZA - RISING CRUST SUPREME

Ingredients: WHEAT FLOUR, WATER, SHREDDED LOW-MOISTURE MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), COOKED SEASONED PIZZA TOPPING (SAUSAGE [PORK, SPICES, WATER, SALT, SUGAR, SODIUM PHOSPHATE, PAPRIKA, CARAMEL COLOR, FLAVORING, BHA, BHT, CITRIC ACID], WATER, TEXTURED VEGETABLE PROTEIN [SOY PROTEIN CONCENTRATE, CARAMEL COLOR], COOKED IN PORK FAT OR BEEF FAT OR VEGETABLE OIL), TOMATO PASTE, PEPPERONI (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF PORK STOCK, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL SMOKE FLAVOR, OLEORESIN PAPRIKA, SODIUM ASCORBATE, SODIUM NITRITE, FLAVORING, BHA, BHT, CITRIC ACID), GREEN BELL PEPPERS, RED BELL PEPPERS, SUGAR, CONTAINS LESS THAN 2% OF WHEAT GLUTEN, ONIONS, BLACK OLIVES, WHITE CORN MEAL, SOYBEAN OR CORN OIL, SALT, SODIUM BICARBONATE, FOOD STARCH-MODIFIED, YEAST, SODIUM STEAROYL LACTYLATE, SODIUM ALUMINUM PHOSPHATE, DATEM, SPICES, GARLIC, L-GLUTAMIC ACID, CITRIC ACID, ASCORBIC ACID, YELLOW CORN MEAL.
Size: 32.7 CT

now that's funny!!!!!

#62

UncleVic Total Posts: 6025 Joined: 10/14/2003 Location: West Palm Beach, FL Roadfood Insider	RE: Burnt Pizza Crust - Yay or Nay? Sat, 12/29/07 1:07 AM (permalink) Cooked Seasoned Pizza Topping.. Now that is funny! I still feel the company could improve its marketing by adding a few more chemicals to that pie...
	#63

Logan2 Total Posts: 25 Joined: 12/29/2007 Location: Chicago, IL	RE: Burnt Pizza Crust - Yay or Nay? Sun, 12/30/07 9:17 AM (permalink) I love it when the pizza is a little charred and carmelized, but that seems a little too much on the rim of the pizza.
	#64

chewingthefat Total Posts: 5801 Joined: 11/22/2007 Location: Emmitsburg, Md. Roadfood Insider	RE: Burnt Pizza Crust - Yay or Nay? Tue, 01/1/08 5:30 PM (permalink) Burn me a seafood topped Pizza.
	#65

djmsalem Total Posts: 81 Joined: 5/18/2007 Location: Boston, MA Roadfood Insider	RE: Burnt Pizza Crust - Yay or Nay? Tue, 01/1/08 6:02 PM (permalink) I'm with the crowd that likes the bottom to have some burnt spots, but crust as charred as the first photo showed would be too much for me. I like the rim to still be chewy and taste of yeast.
	#66

kilerclown

Total Posts: 54
Joined: 7/6/2003
Location: Ivoryton, CT

RE: Burnt Pizza Crust - Yay or Nay? Wed, 01/2/08 10:51 AM (permalink)

Burn it baby!!! By the way, I lived in the midwest for several years...the pizza out there is nothing earth shattering, however the deep dish in Greektown in Detroit was awsome.

When I find myself in New Haven and hit Modern I love the fact that the pizza is done (or burnt as you might say) in a minute thirty seconds. Its a beautiful thing. An interesting fact...one particular owner of the Red Sox is hooked on Moderns Pizza and will actually send someone down to New Haven from Boston for pizza a few times a month. That should say something about the pies.

#67

divefl Total Posts: 1671 Joined: 3/23/2007 Location: washington, DC	RE: Burnt Pizza Crust - Yay or Nay? Wed, 01/2/08 10:54 AM (permalink) quote: Originally posted by djmsalem I'm with the crowd that likes the bottom to have some burnt spots, but crust as charred as the first photo showed would be too much for me. I like the rim to still be chewy and taste of yeast. Agreed. Everything in moderation.
	#68

CajunKing Total Posts: 5304 Joined: 7/6/2006 Location: At the Bottom of White Lake Roadfood Insider	RE: Burnt Pizza Crust - Yay or Nay? Wed, 01/2/08 1:08 PM (permalink) I like a DONE pizza, unfortunately locally we have NO good pizza places. When I have to order a national chain pizza, I ask for them to run it through the oven 1 1/2 times. I love the leoparded crust a little on the darker side.
	#69

JakerDog Total Posts: 204 Joined: 10/23/2007 Location: BEACH, NJ	RE: Burnt Pizza Crust - Yay or Nay? Thu, 01/3/08 9:42 AM (permalink) That sucker shown above is way too burnt. It would be sent back. I like spots and crispness, not black ash.
	#70

saps

Total Posts: 1535
Joined: 8/18/2003
Location: wheaton, IL

RE: Burnt Pizza Crust - Yay or Nay? Thu, 01/3/08 1:27 PM (permalink)

quote:
Originally posted by divefl

quote:
Originally posted by djmsalem

I'm with the crowd that likes the bottom to have some burnt spots, but crust as charred as the first photo showed would be too much for me. I like the rim to still be chewy and taste of yeast.

Agreed. Everything in moderation.

But if we did everything in moderation, we would have average meals. Nothing would knock your socks off.

Football players wouldn't give it their all.
NASCAR cars would only race at half-speed
Michael Jordan would only have scored about 14 points per game and wouldn't do anything spectacular
We wouldn't maximize income
We wouldn't try to eliminate diseases

#71

porkbeaks Total Posts: 2147 Joined: 5/6/2005 Location: Hoschton/Braselton, GA	RE: Burnt Pizza Crust - Yay or Nay? Fri, 01/4/08 9:25 AM (permalink) I posted this "burnt" pizza over at pizzamaking.com.[url='http://www.pizzamaking.com/forum/index.php/topic,6011.0.html']Here's[/url] what they had to say. pb
	#72

UncleVic Total Posts: 6025 Joined: 10/14/2003 Location: West Palm Beach, FL Roadfood Insider	RE: Burnt Pizza Crust - Yay or Nay? Fri, 01/4/08 2:34 PM (permalink) Thanks Art!
	#73

roossy90 Total Posts: 6695 Joined: 8/15/2005 Location: columbus, oh	RE: Burnt Pizza Crust - Yay or Nay? Mon, 01/7/08 6:35 PM (permalink) quote: Originally posted by wheregreggeats.com I had a fiend from Texas ... Really...... Your fiend eats pizza?... I thought they just feasted on small animals and lost children.
	#74

roossy90 Total Posts: 6695 Joined: 8/15/2005 Location: columbus, oh	RE: Burnt Pizza Crust - Yay or Nay? Mon, 01/7/08 6:38 PM (permalink) quote: Originally posted by MiamiDon Boy, I'd better check out those frozen pizzas again! You say they are like this one? Pie from Luzzo's in lower Manhatten, NYC What is with the lack of basil?..... I just dont understand! Its not expensive at all!
	#75

Davydd Total Posts: 5853 Joined: 4/24/2005 Location: Tonka Bay, MN	RE: Burnt Pizza Crust - Yay or Nay? Mon, 01/7/08 7:06 PM (permalink) Ha! I find 2 oz packages of fresh basil selling for $3. I will put the whole package on my pizzas but I guess I can understand why restaurants throw a sprig on basically for decoration at those prices.
	#76

porkbeaks

Total Posts: 2147
Joined: 5/6/2005
Location: Hoschton/Braselton, GA

RE: Burnt Pizza Crust - Yay or Nay? Mon, 01/7/08 7:47 PM (permalink)

quote:
Originally posted by Davydd

Ha! I find 2 oz packages of fresh basil selling for $3. I will put the whole package on my pizzas but I guess I can understand why restaurants throw a sprig on basically for decoration at those prices.

That's the truth. All summer, when I had 4 big "bushes" of basil growing on the deck, I was really loading up my pies with the stuff. I did manage to blanch and freeze a pretty good amount so I can still use it (sparingly) for a while but, when I run out, we'll just have to settle for dried basil mixed in the sauce. I refuse to pay the price for fresh.

pb

#77

roossy90

Total Posts: 6695
Joined: 8/15/2005
Location: columbus, oh

RE: Burnt Pizza Crust - Yay or Nay? Mon, 01/7/08 7:55 PM (permalink)

quote:
Originally posted by Davydd

Ha! I find 2 oz packages of fresh basil selling for $3. I will put the whole package on my pizzas but I guess I can understand why restaurants throw a sprig on basically for decoration at those prices.

They could grow the stuff themselves......I am sure a distributor gets them cheaper.. besides, they are gonna pass the cost onto the consumer anyway.

#78

UncleVic

Total Posts: 6025
Joined: 10/14/2003
Location: West Palm Beach, FL
Roadfood Insider

RE: Burnt Pizza Crust - Yay or Nay? Mon, 01/7/08 7:56 PM (permalink)

A shop I worked at, we grew basil in pots out back during the summer, and in the front window of the shop all year. Chef was wise in saving money, plus keeping his inventory going (or growing I should say). I get a chuckle out of some of the reviews where they take 1 leaf and tear it into 3pcs. More like a garnish then anything (if even that).

#79

Davydd

Total Posts: 5853
Joined: 4/24/2005
Location: Tonka Bay, MN

RE: Burnt Pizza Crust - Yay or Nay? Mon, 01/7/08 7:58 PM (permalink)

I just didn't know any better. I just garnished my pizzas with basil the same way I would a spinach flavored pizza. I have since noticed in videos from Naples and the two Washington DC pizza parlors I visited that they only did sprigs like in that presumed Margherita picture. But now I am addicted on the taste of that fresh basil. I can't go back.

#80

wheregreggeats.com Total Posts: 4476 Joined: 7/13/2003 Location: Northampton, MA Roadfood Insider	RE: Burnt Pizza Crust - Yay or Nay? Mon, 01/7/08 8:04 PM (permalink) quote: Originally posted by roossy90 quote: Originally posted by wheregreggeats.com I had a fiend from Texas ... Really...... Your fiend eats pizza?... I thought they just feasted on small animals and lost children. That's him, but the picture was taken a couple of years ago ... He looked better then.
	#81

roossy90

Total Posts: 6695
Joined: 8/15/2005
Location: columbus, oh

RE: Burnt Pizza Crust - Yay or Nay? Mon, 01/7/08 8:31 PM (permalink)

quote:
Originally posted by Davydd

I just didn't know any better. I just garnished my pizzas with basil the same way I would a spinach flavored pizza. I have since noticed in videos from Naples and the two Washington DC pizza parlors I visited that they only did sprigs like in that presumed Margherita picture. But now I am addicted on the taste of that fresh basil. I can't go back.

I love it too.......Thats why the pic disappointed me so... "Extra Basil, please!"

#82

NascarDad Total Posts: 331 Joined: 12/28/2007 Location: Goochland, VA Roadfood Insider	RE: Burnt Pizza Crust - Yay or Nay? Mon, 01/7/08 9:21 PM (permalink) I like pizza crusts that some might consider burnt; but the one in that pic is a bit too charred for me
	#83

wheregreggeats.com Total Posts: 4476 Joined: 7/13/2003 Location: Northampton, MA Roadfood Insider	RE: Burnt Pizza Crust - Yay or Nay? Tue, 01/8/08 7:41 AM (permalink) As a frequent Pepe's pizza eater, I gotta agree with people who say "who cares how it looks?" I know that that is one good tasting pizza.
	#84

MiamiDon

Total Posts: 4306
Joined: 9/8/2006
Location: Miami, FL
Roadfood Insider

RE: Burnt Pizza Crust - Yay or Nay? Tue, 01/8/08 7:50 AM (permalink)

quote:
Originally posted by roossy90

quote:
Originally posted by Davydd

I just didn't know any better. I just garnished my pizzas with basil the same way I would a spinach flavored pizza. I have since noticed in videos from Naples and the two Washington DC pizza parlors I visited that they only did sprigs like in that presumed Margherita picture. But now I am addicted on the taste of that fresh basil. I can't go back.

I love it too.......Thats why the pic disappointed me so... "Extra Basil, please!"

Me too! Fortunately, it's easy to grow here year-round. Although, if you guys send too many more 37º arctic blasts down here like we got last week, it will be rough on the herbs.

#85

wheregreggeats.com Total Posts: 4476 Joined: 7/13/2003 Location: Northampton, MA Roadfood Insider	RE: Burnt Pizza Crust - Yay or Nay? Tue, 01/8/08 8:00 AM (permalink) I am sure you can order more basil ... I'll bet, over time, they've figured out how much basil works for the overall flavor experience.
	#86

doggydaddy

Total Posts: 1847
Joined: 6/11/2006
Location: Austin, TX...got smoke?

RE: Burnt Pizza Crust - Yay or Nay? Thu, 01/17/08 8:03 AM (permalink)

Just went to Pepe's the other day and had a small sausage, pepperoni and anchovy pie

It was great with just a slight bit of charring on the pepperoni and on barely one side of the crust. It was perfect and the dark crust was perfect too. Nothing was left. I told the waitress about this crust controversy, and she smiled.
The picture is pretty dark for a pie and I saw another pie which was dark at another table.

As I left, I noticed that the coal generates heat from the upper right hand side of the oven and I suspect that some convection current is at work here. The heat does not come from below the bricks.
My guess is that the pie in the picture was cooked very close to that side.

mark

#87

termays Total Posts: 16 Joined: 1/17/2008 Location: South Bay, CA	RE: Burnt Pizza Crust - Yay or Nay? Thu, 01/17/08 3:20 PM (permalink) I almost always cook my pizza well-done, although I've never had the pleasure of a NY pie... If I order in for pizza I almost always oven-cook it further just a bit to get it to crisp.
	#88

sourdough

Total Posts: 7
Joined: 6/1/2007
Location: Marysville, WA

RE: Burnt Pizza Crust - Yay or Nay? Thu, 01/17/08 8:03 PM (permalink)

termays, you didn't vote.... burnt or not??

i'll post what i posted on the pizzamaking website:

I like some char, leoparding... but that is fully, solidly BLACK on my monitor (a very bright flatscreen). It looks like it would taste acrid, like eating a charcoal briquet. This is a good reason why people leave crusts on the plate when they're done, or else, when you walk out and smile at somebody on the street, they say "Oh, I see by your black teeth that you've been to Pepe's!!"

If that's somebody's idea of a perfect pizza, I'll stay out here on the Left Coast. At least when WE burn the crap out of something, we don't expect people to pay for it and then EAT it!

~sd

#89

Billfish

Total Posts: 397
Joined: 9/24/2003
Location: Georgetown, DE

RE: Burnt Pizza Crust - Yay or Nay? Thu, 01/17/08 9:50 PM (permalink)

Seems pretty simple to me.I dont really care what it looks like.I know what it is,its pizza,not sea urchins or raw chicken.I know its crust.If it tastes good,then let er rip.If it doesnt taste good,then that part of the crust gets torn off.
It would be nonsensical to say "Ewwwww (I would never say that anyways),thats burnt,Im not gonna eat that".We are talking about the holiest of USA pizza cathedrals here.One has to at least give this (burnt?)offering the benefit of a taste.
And for the record,I would also never say "OMG thats burnt".Or OMG anything.Just so ya know.

#90

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