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 Pizza crust

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carlton pierre

  • Total Posts: 2500
  • Joined: 7/12/2004
  • Location: Knoxville, TN
Pizza crust Sat, 03/26/05 7:51 AM (permalink)
How do you like it, thick or thin? There could be another crust element here, if so please describe it for us.
 
#1
    Adjudicator

    • Total Posts: 5057
    • Joined: 5/20/2003
    • Location: Tallahassee, FL
    RE: Pizza crust Sat, 03/26/05 8:29 AM (permalink)
    Medium between thick & thin, always hand tossed, crispy on the outside while very chewy on the inside. High gluten flour a must.
     
    #2
      UncleVic

      • Total Posts: 6025
      • Joined: 10/14/2003
      • Location: West Palm Beach, FL
      • Roadfood Insider
      RE: Pizza crust Sat, 03/26/05 1:19 PM (permalink)
      Put me down for medium crust! Now if you dont go nuts with the qty. of toppings, a thin crust will suffice also. No thanks on the thick crust. If I wanted all that bread, I'll just order a pizza sub.
       
      #3
        berndog

        • Total Posts: 674
        • Joined: 4/8/2003
        • Location: Rochester, NY
        RE: Pizza crust Sat, 03/26/05 2:57 PM (permalink)
        My favorite is on the thin side of medium, but not paper thin, and crunchy on the outside and chewy on the inside.
         
        #4
          tkitna

          • Total Posts: 620
          • Joined: 6/10/2004
          • Location: wellsburg, WV
          RE: Pizza crust Sun, 03/27/05 3:48 AM (permalink)
          I'm more of a thin crust man with the crusty on the outside while chewy on the in. I do prefer pizza with ends on it without the sauce covering everything. My local pizza shop serves square slices and there's nothing better than a corner piece.
           
          #5
            Theedge

            • Total Posts: 1196
            • Joined: 11/16/2003
            RE: Pizza crust Sun, 03/27/05 8:27 AM (permalink)
            Thin but with some "chew".
             
            #6
              Adjudicator

              • Total Posts: 5057
              • Joined: 5/20/2003
              • Location: Tallahassee, FL
              RE: Pizza crust Sun, 03/27/05 8:35 AM (permalink)
               
              #7
                howard8

                • Total Posts: 355
                • Joined: 5/12/2003
                • Location: randolph, NJ
                RE: Pizza crust Sun, 03/27/05 12:17 PM (permalink)
                I like the crust thin with cheese and sauce coming as
                close to the edge as possible.
                 
                #8
                  Kaczmark

                  • Total Posts: 73
                  • Joined: 2/21/2005
                  • Location: Rochester, NY
                  RE: Pizza crust Tue, 04/19/05 11:17 AM (permalink)
                  The crust has to be thick enough so that there is no bleed-thru of the grease from the meats. Nothing worse than a big OILY slice of pizza. Oh, how 'bout a big oily slice...and no napkins. HA HA HA
                   
                  #9
                    jellybear

                    • Total Posts: 1135
                    • Joined: 10/15/2003
                    • Location: surf city, NC
                    RE: Pizza crust Tue, 04/19/05 11:35 AM (permalink)
                    If your Pizza is greasy or oily then you must be using some cheap cheese or toppings.Upgrade baby!
                     
                    #10
                      Michael Hoffman

                      • Total Posts: 17845
                      • Joined: 7/1/2000
                      • Location: Gahanna, OH
                      RE: Pizza crust Tue, 04/19/05 11:37 AM (permalink)
                      quote:
                      Originally posted by jellybear

                      If your Pizza is greasy or oily then you must be using some cheap cheese or toppings.Upgrade baby!

                      Or, you've made the perfect tomato pie.
                       
                      #11
                        dreamzpainter

                        • Total Posts: 1609
                        • Joined: 2/6/2005
                        • Location: jacksonville, FL
                        RE: Pizza crust Tue, 04/19/05 11:56 AM (permalink)
                        quote:
                        Originally posted by Michael Hoffman

                        quote:
                        Originally posted by jellybear

                        If your Pizza is greasy or oily then you must be using some cheap cheese or toppings.Upgrade baby!

                        Or, you've made the perfect tomato pie.
                        Weither standing on a NYC sidewalk or one of N.j.'s boardwalks nothing says pizza like a thincrust slice with oil dripping down your arm. Thats not to say thick crust doesn't have its place.. The more oil released the better the mozzarella, its a matter of fat content which comes of using whole milk with plenty of butterfat, add some good sausage with plenty of pork fat and some greasy pepperoni and you better have a handful of napkins..If I wanted to eat PC low fat I'd be at VeggiesRus NOT Vito's Pizza!!
                         
                        #12
                          Michael Hoffman

                          • Total Posts: 17845
                          • Joined: 7/1/2000
                          • Location: Gahanna, OH
                          RE: Pizza crust Tue, 04/19/05 12:08 PM (permalink)
                          While I've never eaten a "slice" of pie, I do know that if it aint oily it aint edible.
                           
                          #13
                            dbear

                            • Total Posts: 131
                            • Joined: 3/30/2003
                            • Location: Boston, MA
                            RE: Pizza crust Tue, 04/19/05 12:50 PM (permalink)

                            I really like the Chicago style stuffed crust. Uno and Due have this style; my favorite is Giordano's.

                            db
                             
                            #14
                              dreamzpainter

                              • Total Posts: 1609
                              • Joined: 2/6/2005
                              • Location: jacksonville, FL
                              RE: Pizza crust Tue, 04/19/05 4:08 PM (permalink)
                              quote:
                              Originally posted by Michael Hoffman

                              While I've never eaten a "slice" of pie, I do know that if it aint oily it aint edible.
                              by the slice...8 of which make a nice snack
                               
                              #15
                                tmiles

                                • Total Posts: 1910
                                • Joined: 10/1/2004
                                • Location: Millbury, MA
                                RE: Pizza crust Wed, 04/20/05 10:32 AM (permalink)
                                I like it all. I am also working hard to stay under 300 lbs. (I've been up to 340) As a "lean and mean" 6'1" Marine I had to stay under 190, but I was younger then. It is harder to stay under 300 now than 190 then. Low carb means not much pizza. As I commented in another post, all of the pizza shops around here do a good job, and my own crust is not bad either. It makes my mouth water just thinking about it.
                                 
                                #16
                                  chef joe

                                  • Total Posts: 57
                                  • Joined: 8/30/2004
                                  • Location: bradenton, FL
                                  RE: Pizza crust Wed, 04/20/05 10:59 PM (permalink)
                                  Hey tmiles,
                                  Yo brother, you gotta trim it off, get back to your fightin" weight. Not a Jarhead but an Airborne Ranger - Nam -68-69. Anyway,I've been in the food asylum since the Nam, I'm been a Chef for the past 36 years,currently I have been cooking the South Beach Diet for many of my clients and the weight is falling off. My father in law came down for his annual winter stay on January 8th, he left this Sunday the 17th and dropped 38 pounds, he feels like a million dollars. It's the best diet I've ever seen, buy the book, in two weeks, you will drop 10 - 12 pounds, and then you will start rolling, six months from now, you can eat all the pizza you want and your health will improve dramatically - tmiles, this works, beleive me. I am a personal chef and make this food for many clients, they love it, the food is great and the weight falls off. Good Luck! Chef Joed!
                                   
                                  #17
                                    jerseygirl127

                                    • Total Posts: 454
                                    • Joined: 11/13/2003
                                    • Location: Granger, IN
                                    RE: Pizza crust Thu, 04/21/05 7:24 AM (permalink)
                                    hmmmmm seems like i've seen this topic before.. maybe cause i started one-- that's ok though-- great minds think alike-- i like mine hand tossed.. east coast style is the best though.. to me anyway-- nothing beats a slice of marucas boardwalk pizza..... :)
                                     
                                    #18
                                      sizz_leteen

                                      • Total Posts: 118
                                      • Joined: 4/22/2005
                                      • Location: Toronto, XX
                                      RE: Pizza crust Fri, 04/22/05 10:11 PM (permalink)
                                      Thin, whole wheat crust.
                                       
                                      #19
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