Does anyone make a great pizza anymore?

Great Pizza seems to be almost something of the past. Especially on the chain store level. The cost of quality ingredients makes it impossible. If you were to use top quality mozzerella or true pepperoni it would cost $20 or more for a good quality pie. Making this way to pricey for family delivery. Remember when they used small thick pepperoni and it would curl up creating a pool of grease. The slightly burnt thin crust with small balls of cornmeal on the bottom. The yeast bubbles throughout the pie with a tough airey olive oil coated outer crust. And most of all the slight bite of the parmesian reggiano cheese that was dusted on the top quality tomatoe sauce.Then it was delivered to the waiting family at the door hot, and when the brown paper wrapper was opened a plume of steam permiated the room with a smell second to none. This was the pizza I used to get in Detroit from a place called Midtown Pizza when I was young. Today I eat at a place in Ohio now called The Flying Pizza which is very good but only a mere shadow of pizza greatness.The sad thing is that a true pizza hasnt been available for an entire generation now. And we are lucky to have one great pizza place in any given city. I would love to know where you all go to get a great pizza.

Just about anywhere in the NYC metro area.

I think Russ Jackson has a point. Seems to me that decades ago good pizza was the norm, not something you had to search for. Of course, another possibility is my less discerning taste buds of the past didn't know the difference. It may be a combination of both those things - the pizza of old may not have been as good as my memory of it, and modern technology is good at creating ever cheaper ingredients.

You can't compete with memories. But when you get down to it, $20 to feed a family isn't that bad either if good pizza is available to you for that price.

I don't care how high quality the ingredients are; you're not going to get a great pizza delivered to your door. The best of crusts begin to "deteriorate" 5 minutes after the pie leaves the oven. When they're boxed and put into those zippered keep-hot bags, they begin to steam and get soggy. If you want a fantastic pizza, make it yourself. Buffalo mozz, San Marzano sauce, reggiano parm, good King Arthur flour, and you'll still turn out 15" pies that cost way under $20. pb

We make our own, for months and its great and EASY, but you need a few things. I'm so tired of getting bad pizza, very happy with mine:
A pizza pan (I use a jelly roll pan, rectangular)
Good pizza wheel.
Pizza dough (I use storebought in tubes in the biscuit section)
Pizza sauce. Ragu make a good one, my favorite is Peppino.
Mozzerella and Parmesan.

Hot Oven 400F
Oil the pan lightly.
Take out the dough, 2 for the pan I use, EASY! Unfold at seam, press in place.
Place back in oven 10 minutes.
Take out, don't shut off the oven.
Pour the pizza sauce on top, leave an edge for the crust. I like it saucy, 2 cans.
I do an extra step: micro some butter, brush butter on the crust ends, sprinkle some garlic powder on that.
Sprinkle your mozzerella on top, 8oz sufficient. Parmesan if you want too. I sprinkle some additional salt, garlic powder, pepper.
Put back in oven 8-10 min till edges nice and brown.
Take out, let rest a minute or so and dig in.
Wonderful. It cost me $14 to make, not including the pan and wheel.

I'm making my own pretty much nowadays since I feel I can do better than any of the locals. Every time I keep upping the ante and am just getting back to what I learned 46 years ago working in an independent pizza parlor that spent the whole day preparing fresh for a 5 PM opening. Just this past month new oven, new stone, new peel, better flour, fresh basil and going gangbusters. I have experimented with thin crust, deep dish, and Neapolitan styles. I'm ready to take on the Scalvos in Desperate Housewives. This Saturday night I am making an all white pizza with all ingredients including sauce and dough as always started from scratch. Stay tuned.

http://www.roadfood.com/forums/topic.asp?TOPIC_ID=18588

quote:

Originally posted by Davydd

I'm making my own pretty much nowadays since I feel I can do better than any of the locals. Every time I keep upping the ante and am just getting back to what I learned 46 years ago working in an independent pizza parlor that spent the whole day preparing fresh for a 5 PM opening. Just this past month new oven, new stone, new peel, better flour, fresh basil and going gangbusters. I have experimented with thin crust, deep dish, and Neapolitan styles. I'm ready to take on the Scalvos in Desperate Housewives. This Saturday night I am making an all white pizza with all ingredients including sauce and dough as always started from scratch. Stay tuned.

http://www.roadfood.com/forums/topic.asp?TOPIC_ID=18588

Have you ever used 6 in 1 canned all purpose tomatoes. Once you have tried them you will never use anythin else!

quote:

Originally posted by Russ Jackson
Have you ever used 6 in 1 canned all purpose tomatoes. Once you have tried them you will never use anythin else!

They're all I ever use. I order them online since I can't find them here in Georgia. Six 28 oz. cans shipping included for $16.50.

http://www.escalon.net/6in1.aspx

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Davydd

I'm making my own pretty much nowadays since I feel I can do better than any of the locals. Every time I keep upping the ante and am just getting back to what I learned 46 years ago working in an independent pizza parlor that spent the whole day preparing fresh for a 5 PM opening. Just this past month new oven, new stone, new peel, better flour, fresh basil and going gangbusters. I have experimented with thin crust, deep dish, and Neapolitan styles. I'm ready to take on the Scalvos in Desperate Housewives. This Saturday night I am making an all white pizza with all ingredients including sauce and dough as always started from scratch. Stay tuned.

http://www.roadfood.com/forums/topic.asp?TOPIC_ID=18588

Have you ever used 6 in 1 canned all purpose tomatoes. Once you have tried them you will never use anythin else!

Have not but I am thinking of looking into it. A long time ago I used to make my own fresh sauce from the late summer tomato harvest. I haven't done that in years.

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Davydd

I'm making my own pretty much nowadays since I feel I can do better than any of the locals. Every time I keep upping the ante and am just getting back to what I learned 46 years ago working in an independent pizza parlor that spent the whole day preparing fresh for a 5 PM opening. Just this past month new oven, new stone, new peel, better flour, fresh basil and going gangbusters. I have experimented with thin crust, deep dish, and Neapolitan styles. I'm ready to take on the Scalvos in Desperate Housewives. This Saturday night I am making an all white pizza with all ingredients including sauce and dough as always started from scratch. Stay tuned.

http://www.roadfood.com/forums/topic.asp?TOPIC_ID=18588

Have you ever used 6 in 1 canned all purpose tomatoes. Once you have tried them you will never use anythin else!

Ahh, "6 in 1" canned tomatoes from Escalon packers. The very best. It's not easy to find their products outside of the West coast. HEB stores in Austin carries it and when my son comes to Dallas I always have him bring me a few cans.
Escalon does ship but, shipping is not cheap because of the weight involved.
www.escalon.net

quote:

Originally posted by twinwillow

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Davydd

I'm making my own pretty much nowadays since I feel I can do better than any of the locals. Every time I keep upping the ante and am just getting back to what I learned 46 years ago working in an independent pizza parlor that spent the whole day preparing fresh for a 5 PM opening. Just this past month new oven, new stone, new peel, better flour, fresh basil and going gangbusters. I have experimented with thin crust, deep dish, and Neapolitan styles. I'm ready to take on the Scalvos in Desperate Housewives. This Saturday night I am making an all white pizza with all ingredients including sauce and dough as always started from scratch. Stay tuned.

http://www.roadfood.com/forums/topic.asp?TOPIC_ID=18588

Have you ever used 6 in 1 canned all purpose tomatoes. Once you have tried them you will never use anythin else!

Ahh, "6 in 1" canned tomatoes from Escalon packers. The very best. It's not easy to find their products outside of the West coast. HEB stores in Austin carries it and when my son comes to Dallas I always have him bring me a few cans.
Escalon does ship but, shipping is not cheap because of the weight involved.
www.escalon.net

Most people have no idea how great canned tomatoes are if all they have used is Rold Gold or a similar store bought tomatoe. You can take a can of 6 in 1 tomatoes and add only fresh basil and have the best pizza sauce you will ever have.

I'll stick with real San Marzano tomatoes.

Yes---Davydd.

quote:

Originally posted by Michael Hoffman

I'll stick with real San Marzano tomatoes.

I used to say the same thing, Michael. Then I tried the Escalon 6 in 1 brand. For my purposes (pizza, mostly), they have served me better than the hit & miss availability of real San Marzanos and, even including shipping, they are less expensive. pb

quote:

Originally posted by porkbeaks

quote:

Originally posted by Michael Hoffman

I'll stick with real San Marzano tomatoes.

I used to say the same thing, Michael. Then I tried the Escalon 6 in 1 brand. For my purposes (pizza, mostly), they have served me better than the hit & miss availability of real San Marzanos and, even including shipping, they are less expensive. pb

I've never had any problem getting the San Marzano tomatoes around here. I use them to make sauces for pasta and other things.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by porkbeaks

quote:

Originally posted by Michael Hoffman

I'll stick with real San Marzano tomatoes.

I used to say the same thing, Michael. Then I tried the Escalon 6 in 1 brand. For my purposes (pizza, mostly), they have served me better than the hit & miss availability of real San Marzanos and, even including shipping, they are less expensive. pb

I've never had any problem getting the San Marzano tomatoes around here. I use them to make sauces for pasta and other things.

Michael you neglect to say if you have ever used 6 in 1. If so get a can of each have someone put them in two different bowls and taste them blind. I think you will find that the 6 in 1 will win you over.They are the only tomato I will eat right out of the can. Enjoy

There is much to be said about the fact that "pizza ain't what it use to be" from the pizzerias of today in many areas of the country . . . maybe not all. I know it could be, in part, the brain aging process, but look at the fact that mom and pop or the old family pizzerias are going the way of the dinosaur. The pizza places that I knew of in the 50's and 60's were run by hard working owners who took great pride in their work and their pizza products. The generation that took over after them did almost as well, but then over time you get further generational deterioration and disinterest. The younger generation (on the average) doesn't want to put on the apron and get all floured up and spend countless evening hours mixing, rolling, cooking and baking those priceless pizza pies that I remember in my youth. If one is inclined to be in the business today, maybe a "franchise" is the easy way to go (for which I say . . . "yuck"). And the franchises have done much to destroy the old mom and pop/family run pizzerias.

While there are still a "few" good ones out there, I, too, have been doing a lot of pizzamaking on my own recently. I like both cracker crust thin and Chicago deep dish pizzas and I've been getting better and better at making them (from scratch only, . . . no store bought crust or the like). Nothing compares to 6 in 1 canned tomatoes from California and I order them from Escalon all the time (you need about a week and a half lead time on orders, which are extremely cheap). You can also buy their "giant" cans from the average GFS, but I like the smaller 28 oz. cans as I've found the leftover sauce does not freeze well. Someone mistakenly said "shipping is not cheap"!! Oh? 25 cents a can is REAL cheap (that's what they charge). Hands down, there is no better canned tomato to use for your pizza sauce than 6 in 1, either straight out of the can or doctored up with Penzey's and other spices and additives.

San Marzano tomato sauce is real good, too. Almost as good as 6 in 1 IMO if you can get real San Marzano tomatoes in a can (most are fake or San Marzano-like tomatoes, tho).

Zachary's Pizza in Oakland, (Berkley) Ca. is the best pizza I've ever eaten, and I've eaten a lot in my 50 years!
As far as I can tell their ingredients are top quality. They offer a "half baked" pie to take home and cook and to me this is the best way to eat it, other than at the restaurant.

Enjoy if you are ever in the Bay Area,

Bigdave125


Here is the link for the restaurant and a clip from the description of the stuffed pizza, which is the only one to get there!

http://www.zacharys.com/about.html


Different from a traditional "deep dish" pizza or calzone, stuffed pizza is unique.

We begin this luscious creation with a bottom layer of dough inside a two inch deep pan.

A hearty helping of cheese topped with ingredients of your choice are added next.

Then another thin layer of dough covers the ingredients, and our zesty tomato sauce tops the pie!

As the pizza cooks, the top layer of dough will melt into the cheese, and the result is a delicious pie that you will enjoy!


--------------------------------------------------------------------------------

What is the difference between Zachary's Chicago "stuffed" pizza and other "Chicago style" pizzas?

The first thing you will notice about our pizza is the deep red, chunky tomato sauce on top.
Then you will notice the two inch tall golden brown crust on the side of the pizza.
Since our pizza seals in the cheeses and ingredients as it cooks, the ingredients remain moist and flavorful, and do not dry out like other pizza styles.
Also, we are able to put in a large quantity of cheese in each pizza, because the cheese remains inside the pizza, and will not melt over the side and onto the oven floor like other pizza styles.

I worked for a good size pizza chain during the late 80s and early 90s and what appeared to happen was that pizza was demoted from a casual eat out meal to fast food. Little Caesars and Dominos came into most markets and drove the prices down so much that most restaurants had to use cheaper ingredients and simpler production techniques to reduce costs and compete.

The few years that I worked for the company during high school and early college, the biggest thing that reduced quality was cheaper ingredients. We used cheaper meats, went from shredding our own full-fat mozz to frozen pre-shredded part skim, cutting our own peppers and onions to bagged onions and so on. Each change had a marginal effect, but the sum total of cost-cutting measures basically destroyed the product.

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by porkbeaks

quote:

Originally posted by Michael Hoffman

I'll stick with real San Marzano tomatoes.

I used to say the same thing, Michael. Then I tried the Escalon 6 in 1 brand. For my purposes (pizza, mostly), they have served me better than the hit & miss availability of real San Marzanos and, even including shipping, they are less expensive. pb

I've never had any problem getting the San Marzano tomatoes around here. I use them to make sauces for pasta and other things.

Michael you neglect to say if you have ever used 6 in 1. If so get a can of each have someone put them in two different bowls and taste them blind. I think you will find that the 6 in 1 will win you over.They are the only tomato I will eat right out of the can. Enjoy

Although I've never even heard of 6 in 1 canned tomatoes, nothing would win me over from San Marzano tomatoes. I do not eat canned tomatoes, I cook with them, and I have no use for any canned tomatoes that are not Italiam type plum tomatoes.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by porkbeaks

quote:

Originally posted by Michael Hoffman

I'll stick with real San Marzano tomatoes.

I used to say the same thing, Michael. Then I tried the Escalon 6 in 1 brand. For my purposes (pizza, mostly), they have served me better than the hit & miss availability of real San Marzanos and, even including shipping, they are less expensive. pb

I've never had any problem getting the San Marzano tomatoes around here. I use them to make sauces for pasta and other things.

Michael you neglect to say if you have ever used 6 in 1. If so get a can of each have someone put them in two different bowls and taste them blind. I think you will find that the 6 in 1 will win you over.They are the only tomato I will eat right out of the can. Enjoy

Although I've never even heard of 6 in 1 canned tomatoes, nothing would win me over from San Marzano tomatoes. I do not eat canned tomatoes, I cook with them, and I have no use for any canned tomatoes that are not Italiam type plum tomatoes.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by porkbeaks

quote:

Originally posted by Michael Hoffman

I'll stick with real San Marzano tomatoes.

I used to say the same thing, Michael. Then I tried the Escalon 6 in 1 brand. For my purposes (pizza, mostly), they have served me better than the hit & miss availability of real San Marzanos and, even including shipping, they are less expensive. pb

I've never had any problem getting the San Marzano tomatoes around here. I use them to make sauces for pasta and other things.

Michael you neglect to say if you have ever used 6 in 1. If so get a can of each have someone put them in two different bowls and taste them blind. I think you will find that the 6 in 1 will win you over.They are the only tomato I will eat right out of the can. Enjoy

Although I've never even heard of 6 in 1 canned tomatoes, nothing would win me over from San Marzano tomatoes. I do not eat canned tomatoes, I cook with them, and I have no use for any canned tomatoes that are not Italiam type plum tomatoes.

Michael How can you be so closed minded? Break open the piggy bank and buy some if they arnt better than what you are using i will pick up the tab ok. Foodies are never closed minded about trying new things. I actually use a can of them as a paperweight in my office and hand them out to customers and have never had anyone say they were anything but the best.

quote:

Originally posted by Bigdave125

Zachary's Pizza in Oakland, (Berkley) Ca. is the best pizza I've ever eaten, and I've eaten a lot in my 50 years!
As far as I can tell their ingredients are top quality. They offer a "half baked" pie to take home and cook and to me this is the best way to eat it, other than at the restaurant.

Enjoy if you are ever in the Bay Area,

Bigdave125


Here is the link for the restaurant and a clip from the description of the stuffed pizza, which is the only one to get there!

http://www.zacharys.com/about.html


Different from a traditional "deep dish" pizza or calzone, stuffed pizza is unique.

We begin this luscious creation with a bottom layer of dough inside a two inch deep pan.

A hearty helping of cheese topped with ingredients of your choice are added next.

Then another thin layer of dough covers the ingredients, and our zesty tomato sauce tops the pie!

As the pizza cooks, the top layer of dough will melt into the cheese, and the result is a delicious pie that you will enjoy!


--------------------------------------------------------------------------------

What is the difference between Zachary's Chicago "stuffed" pizza and other "Chicago style" pizzas?

The first thing you will notice about our pizza is the deep red, chunky tomato sauce on top.
Then you will notice the two inch tall golden brown crust on the side of the pizza.
Since our pizza seals in the cheeses and ingredients as it cooks, the ingredients remain moist and flavorful, and do not dry out like other pizza styles.
Also, we are able to put in a large quantity of cheese in each pizza, because the cheese remains inside the pizza, and will not melt over the side and onto the oven floor like other pizza styles.

Outside of Chicago, I would put our local Oregano's up against anyone else's stuffed pizza. Before you start putting it down because it is in Phoenix, go to this site:

http://www.oreganos.com/story.htm

Having said that, I haven't eaten at Zachary's, but will make a point to next time I am in the Bay area.

DD

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by porkbeaks

quote:

Originally posted by Michael Hoffman

I'll stick with real San Marzano tomatoes.

I used to say the same thing, Michael. Then I tried the Escalon 6 in 1 brand. For my purposes (pizza, mostly), they have served me better than the hit & miss availability of real San Marzanos and, even including shipping, they are less expensive. pb

I've never had any problem getting the San Marzano tomatoes around here. I use them to make sauces for pasta and other things.

Michael you neglect to say if you have ever used 6 in 1. If so get a can of each have someone put them in two different bowls and taste them blind. I think you will find that the 6 in 1 will win you over.They are the only tomato I will eat right out of the can. Enjoy

Although I've never even heard of 6 in 1 canned tomatoes, nothing would win me over from San Marzano tomatoes. I do not eat canned tomatoes, I cook with them, and I have no use for any canned tomatoes that are not Italiam type plum tomatoes.

Michael How can you be so closed minded? Break open the piggy bank and buy some if they arnt better than what you are using i will pick up the tab ok. Foodies are never closed minded about trying new things. I actually use a can of them as a paperweight in my office and hand them out to customers and have never had anyone say they were anything but the best.

You said the magic word,and if Groucho were still alive I'm sure a duck would have come down to let you know about it. I'm not a foodie. I cook and I eat.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by porkbeaks

quote:

Originally posted by Michael Hoffman

I'll stick with real San Marzano tomatoes.

I used to say the same thing, Michael. Then I tried the Escalon 6 in 1 brand. For my purposes (pizza, mostly), they have served me better than the hit & miss availability of real San Marzanos and, even including shipping, they are less expensive. pb

I've never had any problem getting the San Marzano tomatoes around here. I use them to make sauces for pasta and other things.

Michael you neglect to say if you have ever used 6 in 1. If so get a can of each have someone put them in two different bowls and taste them blind. I think you will find that the 6 in 1 will win you over.They are the only tomato I will eat right out of the can. Enjoy

Although I've never even heard of 6 in 1 canned tomatoes, nothing would win me over from San Marzano tomatoes. I do not eat canned tomatoes, I cook with them, and I have no use for any canned tomatoes that are not Italiam type plum tomatoes.

Michael How can you be so closed minded? Break open the piggy bank and buy some if they arnt better than what you are using i will pick up the tab ok. Foodies are never closed minded about trying new things. I actually use a can of them as a paperweight in my office and hand them out to customers and have never had anyone say they were anything but the best.

You said the magic word,and if Groucho were still alive I'm sure a duck would have come down to let you know about it. I'm not a foodie. I cook and I eat.

Ok email me your address and i will send you some from escalon. tjlrj@aol.com

Thanks for the offer, but I'll pass.

quote:

Originally posted by Michael Hoffman

Thanks for the offer, but I'll pass.

stub·born (stbrn)
adj. stub·born·er, stub·born·est
1.
a. Unreasonably, often perversely unyielding; bullheaded.
b. Firmly resolved or determined; resolute. See Synonyms at obstinate.
2. Characterized by perseverance; persistent.
3. Difficult to treat or deal with; resistant to treatment or effort: stubborn soil; stubborn stains.
4. Inability to try canned tomatoes.

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Michael Hoffman

Thanks for the offer, but I'll pass.

stub·born (stbrn)
adj. stub·born·er, stub·born·est
1.
a. Unreasonably, often perversely unyielding; bullheaded.
b. Firmly resolved or determined; resolute. See Synonyms at obstinate.
2. Characterized by perseverance; persistent.
3. Difficult to treat or deal with; resistant to treatment or effort: stubborn soil; stubborn stains.
4. Inability to try canned tomatoes.

Bull****!

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Michael Hoffman

Thanks for the offer, but I'll pass.

stub·born (stbrn)
adj. stub·born·er, stub·born·est
1.
a. Unreasonably, often perversely unyielding; bullheaded.
b. Firmly resolved or determined; resolute. See Synonyms at obstinate.
2. Characterized by perseverance; persistent.
3. Difficult to treat or deal with; resistant to treatment or effort: stubborn soil; stubborn stains.
4. Inability to try canned tomatoes.

Bull****!

I was just kinning around.

Doesn't these later posts belong in the "Lighter Fare" section?

I am NOT a foodie !!

quote:

Originally posted by porkbeaks

I don't care how high quality the ingredients are; you're not going to get a great pizza delivered to your door. The best of crusts begin to "deteriorate" 5 minutes after the pie leaves the oven. When they're boxed and put into those zippered keep-hot bags, they begin to steam and get soggy. If you want a fantastic pizza, make it yourself. Buffalo mozz, San Marzano sauce, reggiano parm, good King Arthur flour, and you'll still turn out 15" pies that cost way under $20. pb

I agree with that statement 100%. That's why when I want pizza, I will ususally dine at the restaurant for optimal taste. The same holds for french fries or buffalo wings, when these items are delivered to your house, they lose their quality.

Another vote for 6 in 1-- straight from the can, a little oo, salt and pepper is it. I have used both San Marzano and 6 in 1. No doubt about it, 6 in 1 is hands down the better product.

I find San M's to be too watery out of the can for good pizza, and a tad insipid as well. I grow some low-acid plum tomatoes from seeds my old man brought back from the ancestral home, so I am very familiar with them, both canned and fresh.

My fresh ones make superb, I mean superb pasta sauce, some of the best I've ever tasted. But for true pizza, American-style as well, one shouldn't cook the tomatoes any further then how they come out of the can. Spaghetti sauce doesn't belong on pizza.

And, I agree with Russ. I can't eat and don't eat store bought pizza here in CA. Of course, I grew up on the shore of CT, where many many mom-and-pop pizza joints make great pies, so my opinion is skewed toward high expectations.

Any locally owned pizza joint in my area (South Central CT) makes at least an acceptable pie. Most make good to OMG! This is FAAAAABBBBULLLLOUS! pies.

A good pie is hard to come by these days.

It all comes down to the crust. Its texture. taste(sweetness), & thinness . Then, from there, the taste of the sauce, & finally the mozzarella. So long as it's not imitation cheese in which i have unwillingly experienced it should be good.

I remember getting pizza in Jersey City when i was a kid back in the 70's and a Large pie (18 inch) was $3.50.

Does anyone make a good pizza anymore ? Hmmmmmmmm... I do !

Here are two that came out of my kitchen.

Looking good porkbeaks! I think in the past few years homemade pizza has taken a quantum leap in quality. I look at some of the recipes in our old cookbooks and realize a lot of them are pretty poor and seem to be geared to a Sandra Lee semi-homemade standard. With the internet better information is to be had out there. I know I have improved my game this past year.

Well done pork now give me the method. I am amazed you got a crust like that out of a home oven. I am VERY IMPRESSED! A pleasure to see. And I am sure you used 6 in 1 tomatoes. ....Russ

quote:

Originally posted by Russ Jackson

Well done pork now give me the method. I am amazed you got a crust like that out of a home oven. I am VERY IMPRESSED! A pleasure to see. And I am sure you used 6 in 1 tomatoes. ....Russ

Russ,

It is very easy once you get the hang of it. It is all in the dough, hot oven and stone.

http://www.roadfood.com/forums/topic.asp?TOPIC_ID=18588

Like I previously mentioned, in the past cookbook recipes have you mixing a very wet dough, spreading it out on a solid non-stick pan (still sold in abundance in stores) and baking around 400-450 degrees. In the past year I have advanced my dough making process and now bake directly on a stone in about as high of a heat oven you can get at 550 degrees for a very short time of about 8 minutes.

quote:

Originally posted by Russ Jackson

Well done pork now give me the method. I am amazed you got a crust like that out of a home oven. I am VERY IMPRESSED! A pleasure to see. And I am sure you used 6 in 1 tomatoes. ....Russ

For more info, see this Roadfood thread. Also, some more great pizza pix by others.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17605

For more on my method, see this thread at pizzamaking.com

http://www.pizzamaking.com/forum/index.php/topic,4554.0.html

When I am in an out of the way place for pizza such as El Paso or Sacramento, I look for pizza in an Italian restaurant. I have a better chance of finding good pizza in a pretty good Italian restaurant.

I guess I'm the lucky one! While we have, on occasion, made our own pizza that is not the norm. I live in NEPA, where Old Forge is the "pizza capital" and pizza is still made by "families",every waitress has been there since the start - yes they are that old and on Friday night in the fall the whole town goes to the high school football game. While everyone's pizza is slightly different there is not a bad in the bunch.

quote:

Originally posted by jerzeydawg

A good pie is hard to come by these days.

It all comes down to the crust. Its texture. taste(sweetness), & thinness . Then, from there, the taste of the sauce, & finally the mozzarella. So long as it's not imitation cheese in which i have unwillingly experienced it should be good.

I remember getting pizza in Jersey City when i was a kid back in the 70's and a Large pie (18 inch) was $3.50.

where in JC? I grew up in the heights--we had great pizza parlors, didn't we? Pizza masters, Gino's Jules, Nino's, Vinnies--each doing their own thing.

If anyone lives in or around the Overland Park, KS area and love great pizza, you must visit SPIN! pizza. I share a meal with two other food fans and we yet to walk out of that establishment with anything besides a huge smile on our face and a taut belly.

spinpizza.com/

I understand they are opening a new location in Lee's Summit, MO in early January...

Best accompanied by the Italian beer, Moretti's LaRossa Birra

YUM!!!

quote:

Originally posted by porkbeaks

I don't care how high quality the ingredients are; you're not going to get a great pizza delivered to your door. The best of crusts begin to "deteriorate" 5 minutes after the pie leaves the oven. When they're boxed and put into those zippered keep-hot bags, they begin to steam and get soggy. If you want a fantastic pizza, make it yourself. Buffalo mozz, San Marzano sauce, reggiano parm, good King Arthur flour, and you'll still turn out 15" pies that cost way under $20. pb

You are correct about the steamed pizza effect, but there is somewhat of a solution. If circumstances force me to order a delivery pizza, when I am ready to serve it, I sprinkle it with freshly-grated parmeggiano-reggiano, and put it on a hot pizza stone in the bottom of the oven. Vast improvement.

Now I have seen everything.

PizzaCam

http://www.pizzacam.tv/cam/cam1.asp

I have been around this country and even some of europe and have sampled much pizza. Some good some bad and some not even worth mentioning. I grew up in Chicago so there was some really good pizza around my house on the north side. Im old so this predates the chains. Got stationed in New London and got to sample the piza in New England. My boat pulled some liberty time in Naples and La Madallena and the pizzaa there was pretty good. I now live in Austin and I found this place called Reale's Pizza and Cafe. I can say it is truely awesome. I live about30 miles away in Georgetown and we will drive tho eat there and we always take a pie home. A word of caution, the British cannot make pizza.

quote:

Originally posted by brisketboy

A word of caution, the British cannot make pizza.

But Italians in London can make a great pizza. We found two places in residential neighborhoods off the beaten tourists areas that served great Italian food and pizza. Both places were tiny holes in the wall places and for the life of me I can't remember the names. I don't recall them having names.

Yeah, I should have cavaeated that. My only experince withBritish piza was from their Pizza Hut (I should have known, giventhe product of the US Pizza Hut). I was working late in a little town called Loudwater and we ordered several pizzas delivered. 'll be dammed if they didn't put corn on one of them.

quote:

Originally posted by Davydd

quote:

Originally posted by brisketboy

A word of caution, the British cannot make pizza.

But Italians in London can make a great pizza. We found two places in residential neighborhoods off the beaten tourists areas that served great Italian food and pizza. Both places were tiny holes in the wall places and for the life of me I can't remember the names. I don't recall them having names.

Back in the late 1980's in NYC, I was in my early 20's and was dating an English Girl- she concurred that the British cannot make pizza.

The reason I can't remember the Italian restaurants is because the little spiral bound notebook I had got wet and I lost all my London notes. But I did take a picture of the proud staff of one, owner, waitress and chef. It was a few blocks southwest of Euston Rd and Tottenham Court Rd Warren Street Station. We were just walking around when we came upon them both. Neither was in any of the guide books we had accumulated for the trip.

I still make my own! Right in my backyard! Don't know how to post pics for you though???????

Tony's in South Plainfield, NJ makes a great pizza.

I don't even get down into Richmond proper much, living out in the middle of nowhere. But in the far west end, I have found Frank's West makes a really good pie. I don't get it much because even getting to the far west end is over an hour round trip for me. Of course it tastes much better hot; but I find reheating in the convection oven makes it taste just fine.

Also, Bottoms Up thin crust is good - different than most places, but good. I don't like their "normal" pizza much though.

Neither of the places is cheap though, nor do they have coupons. It is just sad that good pizza places felt they all needed to become fast food quality because of the chains. I mean, you can still get a good hamburger at many places, despite the fact that the fast food chains are so ubiquitous.

Fabulous oyster..
Freezer dough....RAGU???????? That's sugar water...never NEVER should be used on ANYTHING italian!!!!!!