Poll Queston - My Favorite Style of Pizza Crust is...

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Post
Foodbme
Porterhouse
2010/08/11 23:23:43
The overwhelming response is Thin crust. Most of us eat Pizza for the sauce and toppings. If you could put toppings on a Wonton Wrapper, I would be happy. Most Pizza crusts out here are blah, unless you get one from an authentic, from scratch Pizza joint. Most times, I just scrape the toppings off the crust and throw the crust away, unless it's from an honest to goodness from scratch pizza maker. Out here in the Desert,we rarely can find a good East Coast Pizza house. I lived in NJ and worked in Manhattan so I know a good pizza. Don't take your Pizzas for granted. East Coasters, count your blessings! 
1bbqboy
Filet Mignon
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 02:57:44
I'm glad you can speak so confidently as to what others think. You throw the crust away? Why not just pour Lasagna all over yourself?
enginecapt
Filet Mignon
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 06:06:47
Foodbme

  I lived in NJ and worked in Manhattan so I know a good pizza.


Yeah, yeah, yeah.  *YAWN*
Davydd
Sirloin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 10:22:47
I found the crust descriptions rather confusing. So I just answered "Other".

As for crust, it is the most critical and artful part of the pizza. If the crust isn't right most likely the toppings will be no better. Besides, the toppings of any quality wouldn't taste right unless balanced with crust for me.
mland520
Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 10:59:14
I also answered "other"; if ordering out, I like a hand thrown crust with a little "heft" to it, but mostly I love my own, homemade dough with garlic and herbs in the crust as well as on top- favorite topping- mozzerella and basil with just a drizzle of EVOO!!!!!!!!!!!!!
enginecapt
Filet Mignon
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 11:14:29
What is "Thin Sicilian, Grandma"?
Tony Bad
Fire Safety Admin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 11:33:52
enginecapt

What is "Thin Sicilian, Grandma"?



My Sicilian Grandma always spent so much time cooking, she never actually ate.


Actually around here that has become an increasingly common variety of pie, but it seems to be a moving target, as different places have very different grandma pies. Usually the crust is similar...thicker than the regular round pie, but not as thick as a normal Sicilian pie, but toppings vary.

Some are just the same as regular sicilian just that the crust is thinner, others are fairly lightly topped with sauce and not as much cheese as other pies. Some use fresh mozzerella and basil...more of a margherita pie...and others top with just a little sauce or crushed tomato and an onion and breadcrumb and romano cheese mixture...no mozzarella. The last one is what I always thought a real grandma pie was, but as I see more places making it, that doesn't seem to be the case.



post edited by Tony Bad - 2010/08/12 11:35:52
1bbqboy
Filet Mignon
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 11:39:04
what's grandma got to do with it?  Why the name?
enginecapt
Filet Mignon
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 11:45:16
Now I'm more confused than I was when I asked the question.
kaszeta
Double Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 11:46:19
Davydd
As for crust, it is the most critical and artful part of the pizza. If the crust isn't right most likely the toppings will be no better. Besides, the toppings of any quality wouldn't taste right unless balanced with crust for me.


This.  My favorite pizzas are all my favorites because of the crust.

For example, Phoenix's Pizzeria Bianco:  I might even like this crust if the toppings were motor oil and metal shavings:




Tony Bad
Fire Safety Admin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 12:55:50
bill voss

what's grandma got to do with it?  Why the name?





Don't know that one. I do know the kind I last described is something people would often make at home, so maybe the first purveyor of this style made it because his grandmother did? No clue.
Tony Bad
Fire Safety Admin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 12:56:14
enginecapt

Now I'm more confused than I was when I asked the question.





You're welcome. 
leethebard
Sirloin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 13:07:53
Ya know...As a Pizza lover since my childhood in North Jersey...and living here in Jersey all my 64 years..I've come to love all well made Italian pizzas...I order based on how I feel that day or what looks good from displays...Crust is so important...bad crust,like the other ingrediants ruins a pie!!!!
Foodbme
Porterhouse
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 13:57:30
enginecapt

Foodbme

I lived in NJ and worked in Manhattan so I know a good pizza.


Yeah, yeah, yeah.  *YAWN*


Since I live in AZ, I didn't want people to think I never had a good pizza, so I added that. I know a good pizza when I smell one!
Bruce Bilmes and Susan Boyle
Double Chili Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 14:40:18
Tony Bad

bill voss

what's grandma got to do with it?  Why the name?





Don't know that one. I do know the kind I last described is something people would often make at home, so maybe the first purveyor of this style made it because his grandmother did? No clue.


I think that's it.  It's supposed to be a simple, home-style pizza, like grandma made in the old country.  When I was a kid we had an Italian neighbor who made these sort of pies: dough stretched into a rough rectangle, topped with tomatoes, oil, maybe some cheese or a few anchovies.  Very different from the pizzeria pies of the time.
analei
Double Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 15:03:15
Good crust is indeed important. It is the base for the pizza. I like a variety of pizza crusts depending on pizza itself. Sometimes I could frankly do without the toppings, not to say I do not like them.

Bottom line: different crusts, thin, thick, sicilian, wood fired, all can be delicious if made well. 

I had pizza from Little Caesar's once because we wanted to try a chain type just for the experience. It was not good. 
6star
Filet Mignon
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 16:16:14
analei

I had pizza from Little Caesar's once because we wanted to try a chain type just for the experience. It was not good. 


You couldn't have picked a worse example of chain pizza to try.  Little Caesar's is the dregs of chain pizzas.  (The cheapest ingredients, least amount of toppings, longest-held and/or warmed-over-so-it-can-be-"hot-and-ready" pizza of any of the chains!)

Michael Stern
Double Chili Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 16:41:48
I looked into it for the pizza magazine we are doing and here is what we say about the birth of Grandma Pie:
It is believed to have originated at King Umberto's in Elmont, New York, sometime in the 1970s, but remained an anonymous menu special (based on a pizzaiolo's mother's recipe) until the late 1980s  when bakers Ciro Cesarano and Angelo Giangrande got together with a customer named Tippy Nocella and christened it. They originally thought they would call it grandpa pie, but figured that more customers would want to eat it if it was grandma's.
 
 
porkbeaks
Double Chili Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 16:42:34
Bruce Bilmes and Susan Boyle

Tony Bad

bill voss

what's grandma got to do with it?  Why the name?





Don't know that one. I do know the kind I last described is something people would often make at home, so maybe the first purveyor of this style made it because his grandmother did? No clue.


I think that's it.  It's supposed to be a simple, home-style pizza, like grandma made in the old country.  When I was a kid we had an Italian neighbor who made these sort of pies: dough stretched into a rough rectangle, topped with tomatoes, oil, maybe some cheese or a few anchovies.  Very different from the pizzeria pies of the time.

 
According to Adam Kuban of Slice, "Grandma style (aka 'Nonna Pizza'): Essentially a thin-crust Sicilian. I've gotten guff for saying that in the past, so if any of you out there want to correct me and argue for a workable definition of this style, please comment. It was sort of a Long Island thing until the past couple of years, when it started making inroads into the boroughs of New York City. Typically has a fresh, lightly seasoned sauce.

Davydd
Sirloin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 17:42:24
You know you all talk about grandma but evidently great-grandma never got the word on pizza. I downloaded a 1919 e-book The Italian Cook Book by Mrs. Maria Gentile published by the Italian Book Co., New York. Hundreds of recipes of all kind and not a single reference to pizza or a recipe that remotely indicated pizza. Interesting. I was hoping for some historical reference. If you want it you can probably find it easily. It is a Project Gutenberg Ebook.
Tony Bad
Fire Safety Admin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/12 20:44:11
The Italian Cook Book
Davydd

You know you all talk about grandma but evidently great-grandma never got the word on pizza. I downloaded a 1919 e-book The Italian Cook Book by Mrs. Maria Gentile published by the Italian Book Co., New York. Hundreds of recipes of all kind and not a single reference to pizza or a recipe that remotely indicated pizza. Interesting. I was hoping for some historical reference. If you want it you can probably find it easily. It is a Project Gutenberg Ebook.



That is a neat find Davydd! 


I don't think pizza or its precursors are in that book because they were such a simple item...kind of like not finding grilled cheese in an American cook book. From what my grandmother used to tell me pizza or its equivalents were a quick bite or something served before a meal like an appetizer and her descriptions sounded little like what we think of as pizza.
boyardee65
Double Chili Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/13 05:16:54
kaszeta

Davydd
As for crust, it is the most critical and artful part of the pizza. If the crust isn't right most likely the toppings will be no better. Besides, the toppings of any quality wouldn't taste right unless balanced with crust for me.


This.  My favorite pizzas are all my favorites because of the crust.

For example, Phoenix's Pizzeria Bianco:  I might even like this crust if the toppings were motor oil and metal shavings:




    Yeah... Bianco's pizza crust is awsome!!!  Hell, I'd even put anchovies on it.
  I used to go to their original location in the Town and Country Mall on 20th St. and Maryland.
  Takes me back to my old stomping grounds. MMMMMMMMM

  David O.

  p.s. My preferred style of crust is hand tossed thin crust but I didn't see it on the poll.
post edited by boyardee65 - 2010/08/13 05:18:41
WBBear
Junior Burger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/14 14:41:17
Did anyone else want an "all the above" button?
ps303
Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/15 07:41:09
Really really thin crust is the best.  Crunchy goodness.
leethebard
Sirloin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/15 12:10:44
WBBear

Did anyone else want an "all the above" button?


Yes, as I said above...I like any type of well made pizza....great ingredients...I'm game for any type of crust!!!!
santacruz
Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/16 15:29:30
I replied Grandmas thin.  I think I have had it and of all places San Mateo, Ca.  My wife would drive this older Italian American women to prayer group every week, and in repayment and the kindness of her heart she would give my wife a medium size very thin pizza.  The pizza had a very thin but not overburnt or soggy crust, a small amount of tomato sauce with oregano and cheese, Parma-Romano no Mozzarella.  And you could tell that she made these for her friends and family- the secret ingredient - LOVE
 
Also anyone who has been brought up in an Italian American community pretty much knows that the Grandmas were some of the best cooks in the area, the way they took the time to make real slow food. Not all but most. Think braciole roast in Italian Gravy.
Michael Hoffman
Double-chop Porterhouse
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/16 16:52:39
I answered Something Else because none of the names work for me. When  see Thin Crust all I know is a crust that breaks like a cracker. I detest that. California Pizza Kitchen comes to mind. As for the remainder of the list, nothing there describes the New Haven style crust I grew up with and love.
porkbeaks
Double Chili Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/16 17:01:22
Michael Hoffman

I answered Something Else because none of the names work for me. When  see Thin Crust all I know is a crust that breaks like a cracker. I detest that. California Pizza Kitchen comes to mind. As for the remainder of the list, nothing there describes the New Haven style crust I grew up with and love.

I believe that would fall in the Thin Crust category.  Here's the definition of New Haven from the folks at SLICE

Cooked in a coal oven, has a very crisp crust that is thin but still typically thicker than New York pizzas. Marked by a characteristic oblong shape, often served on a sheet of waxed paper atop a plastic cafeteria tray. Thought to be the place where clam pizza was developed (Frank Pepe's). The two biggies here are Sally's and Pepe's, but there are others (notably Modern) with their adherents. New Haven partisans often argue that pizza was invented here, but I believe NYC has them beat on this claim.

Btw, this is what they say about the dreaded cracker crust.  CRACKER STYLE PIZZA: Pizza Hut made the cracker style crust popular back in the 1950's and they are still identified with this style. The dough is under-mixed according to Tom Lehmann with the American Institute of Baking. It is mixed until you can still see some of the white flour (only about five minutes). This dough needs to be fermented for five or six hours and must be sheeted to obtain its layered, cracker-like texture. The toppings and cheese are modestly applied and not piled up high and a thinner sauce usually works best.
post edited by porkbeaks - 2010/08/16 17:04:14
Michael Hoffman
Double-chop Porterhouse
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/16 17:09:47
Well, I don't want to be argumentative, but I can't see how one could fold what they describe as a "very crisp crust," and I never ate a piece of apizza from Pepe's, Sally's or The Spot that wasn't foldable.
post edited by Michael Hoffman - 2010/08/16 17:17:53
leethebard
Sirloin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/16 19:45:43
santacruz

I replied Grandmas thin.  I think I have had it and of all places San Mateo, Ca.  My wife would drive this older Italian American women to prayer group every week, and in repayment and the kindness of her heart she would give my wife a medium size very thin pizza.  The pizza had a very thin but not overburnt or soggy crust, a small amount of tomato sauce with oregano and cheese, Parma-Romano no Mozzarella.  And you could tell that she made these for her friends and family- the secret ingredient - LOVE
 
Also anyone who has been brought up in an Italian American community pretty much knows that the Grandmas were some of the best cooks in the area, the way they took the time to make real slow food. Not all but most. Think braciole roast in Italian Gravy.


Oooohhhh sunday gravy with a braciole...We make gravy every week...but braciole is once a month or so.....sorry don't want to get off topic...but at least it's still Italian
Bruce Bilmes and Susan Boyle
Double Chili Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/16 22:13:32
Michael Hoffman

I answered Something Else because none of the names work for me. When  see Thin Crust all I know is a crust that breaks like a cracker. I detest that. California Pizza Kitchen comes to mind. As for the remainder of the list, nothing there describes the New Haven style crust I grew up with and love.


That's life with this polling software.  There just isn't room to explain all the differences.  But, yes, I did intend for "Thin" to encompass both those weird cracker-crust pies as well as my all-time favorite New Haven crust.  Cracker crust probably should have been broken out.

New Haven crust, as a type, seems to me to be in the same family as NY crust, or standard non-chain delivery crust.  The difference is mostly that it tastes so much better.  I hope Jane and Michael address how this happens in their forthcoming Pizza magazine - I don't really know how they do it.  The dough is saltier, chewier, grungier on the bottom, more scorched, and it's also cooked in coal ovens.  But many NY pizzerias also do most of that, and they turn out some very fine crusts, but not, in my opinion, as good as the New Haven version.
Michael Hoffman
Double-chop Porterhouse
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/16 23:25:13
I hope my post didn't come across as a complaint about the poll. It was not.
ynotryme
Double Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/16 23:25:50
I don't like crust that taste likes crackers or bisquick. I like a crispy bottom covered with little air bubbles crust  that you have to fold the best. but then again depending on what you are having on it ,such as chunks of Italian sausage, thicker is called for. To me, the real test of a pizza is , does it taste good with just crust, sauce and mozzerella. If it does, then usually whatever you put on it will taste good. In different papers I read where they determine the best pizzas, everyone listed had different toppings. the same with burgers, they should be judged by the meat not covered with the kitchen sink.
Bruce Bilmes and Susan Boyle
Double Chili Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/16 23:30:18
Michael Hoffman

I hope my post didn't come across as a complaint about the poll. It was not.


Not at all!
Foodbme
Porterhouse
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/21 01:21:36
Wanna see how Grandma's Pizza is made?

http://www.youtube.com/watch?v=H54jmWXPaMU
ChrisOC
Double Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/22 10:48:18
I like the crust thin and slightly crispy, with just sauce and cheese.  The way we get it on the boards.
 

stricken_detective
Double Chili Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/22 12:06:17
Thin crust. If I wanted more dough I would order some breadsticks or garlic bread.
leethebard
Sirloin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/22 20:59:23
ChrisOC

I like the crust thin and slightly crispy, with just sauce and cheese.  The way we get it on the boards.
 


Oh my, look at that...that's the real thing...I can taste that crust...look at that melted cheese...that's a masterpiece, pure and simple..put that picture in the dictionary next to "pizza"...chain pizza eat your heart out!!!
ynotryme
Double Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/22 23:20:07
Those pictures do look delicious.
doggydaddy
Double Chili Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 09:04:26

I am sure that the we can all agree that the absolute worst crust comes par-baked and in a plastic package.  Just add toppings.  It's in the bread aisle at the supermarket, no refrigeration needed...

That said, and while French bread is acceptable to some, I have also made quicky pizzas using English muffins and flour tortillas (which work great for crisp crusts).

mark
Michael Hoffman
Double-chop Porterhouse
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 10:04:11
If you're talking about a Boboli, I think you;re wrong. It's not apizza. And it's really good as long as one knows that it is not apizza. Try one with chopped garlic, olive oil, a couple of finely-diced, seeded plum tomatoes, some chopped Italian parsley, chopped green onion, grated Parmigiano Reggiano and some fresh mozzarella.
Burgerdogboy
Junior Burger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 11:11:39
definitely the 'ultra-thin', so popular in the upper midwest (outside of chicago, anyway).  try www.mysammys.com for one!


Davwud
Double Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 11:28:39
So where is this poll??
I doubt my answer would be an option.

My answer is, Good. I could care less if it's thin, thick, herbed, stuffed, whatever. Just make it good and I'm happy.

DT
leethebard
Sirloin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 11:34:24
Michael Hoffman

If you're talking about a Boboli, I think you;re wrong. It's not apizza. And it's really good as long as one knows that it is not apizza. Try one with chopped garlic, olive oil, a couple of finely-diced, seeded plum tomatoes, some chopped Italian parsley, chopped green onion, grated Parmigiano Reggiano and some fresh mozzarella.


How about some frsh basil...that should be on there even more than the parsley..in the sauce or on top..but it sure is traditional!!......not a steady patron of Connecticut pizza, so is Parsley standard????
Michael Hoffman
Double-chop Porterhouse
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 11:50:05
leethebard

Michael Hoffman

If you're talking about a Boboli, I think you;re wrong. It's not apizza. And it's really good as long as one knows that it is not apizza. Try one with chopped garlic, olive oil, a couple of finely-diced, seeded plum tomatoes, some chopped Italian parsley, chopped green onion, grated Parmigiano Reggiano and some fresh mozzarella.


How about some frsh basil...that should be on there even more than the parsley..in the sauce or on top..but it sure is traditional!!......not a steady patron of Connecticut pizza, so is Parsley standard????

No, parsley isn't standard. You see I never seem to have basil on hand when I make one, but I always have the flat leaf parsley. I don't know why that happens.
 
But I did just get back from the store with some fresh basil. Of course, I don't happen to have a Boboli in the house.
post edited by Michael Hoffman - 2010/08/23 11:51:35
MiamiDon
Filet Mignon
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 12:06:17
doggydaddy

I am sure that the we can all agree that the absolute worst crust comes par-baked and in a plastic package.  Just add toppings.  It's in the bread aisle at the supermarket, no refrigeration needed...

That said, and while French bread is acceptable to some, I have also made quicky pizzas using English muffins and flour tortillas (which work great for crisp crusts).

mark


No, the worst is a pizza made from those pizza kits from the grocery store.  (Do they still have those?) 
 
 
Rusty246
Double Chili Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 12:23:05
Oh yes, they're out there(cheese only here though), I still make them on occasion......you know, to show the kid's how we made our own pizza when WE were kid's.
leethebard
Sirloin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 12:37:21
Michael Hoffman

leethebard

Michael Hoffman

If you're talking about a Boboli, I think you;re wrong. It's not apizza. And it's really good as long as one knows that it is not apizza. Try one with chopped garlic, olive oil, a couple of finely-diced, seeded plum tomatoes, some chopped Italian parsley, chopped green onion, grated Parmigiano Reggiano and some fresh mozzarella.

Fresh italian parsley is good on so many things..we grow our own and a bit is fine in gravy or sauce or meatballs..but fresh basil, which we also grow, aaahhh hnow that's an herb...and so perfect on a pizza...no bobili, for a quick pizza, try a good bagel..or English muffin''or hell, put it in a quick gravy. lots of it and have some pasta for dinner!!!!
How about some fresh basil...that should be on there even more than the parsley..in the sauce or on top..but it sure is traditional!!......not a steady patron of Connecticut pizza, so is Parsley standard????

No, parsley isn't standard. You see I never seem to have basil on hand when I make one, but I always have the flat leaf parsley. I don't know why that happens.
 
But I did just get back from the store with some fresh basil. Of course, I don't happen to have a Boboli in the house.


Michael Hoffman
Double-chop Porterhouse
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 12:45:59
leethebard

Michael Hoffman

leethebard

Michael Hoffman

If you're talking about a Boboli, I think you;re wrong. It's not apizza. And it's really good as long as one knows that it is not apizza. Try one with chopped garlic, olive oil, a couple of finely-diced, seeded plum tomatoes, some chopped Italian parsley, chopped green onion, grated Parmigiano Reggiano and some fresh mozzarella.

Fresh italian parsley is good on so many things..we grow our own and a bit is fine in gravy or sauce or meatballs..but fresh basil, which we also grow, aaahhh hnow that's an herb...and so perfect on a pizza...no bobili, for a quick pizza, try a good bagel..or English muffin''or hell, put it in a quick gravy. lots of it and have some pasta for dinner!!!!
How about some fresh basil...that should be on there even more than the parsley..in the sauce or on top..but it sure is traditional!!......not a steady patron of Connecticut pizza, so is Parsley standard????

No, parsley isn't standard. You see I never seem to have basil on hand when I make one, but I always have the flat leaf parsley. I don't know why that happens.
 
But I did just get back from the store with some fresh basil. Of course, I don't happen to have a Boboli in the house.


Oh, I love basil, and that's why I'm almost always out of it. I use it all the time, especially when making sauce -- heck, I even use it, along with parsley, when I make aglio y olio or carbonara. See, the only time I do a Boboli is when I'm hungry and in a hurry -- usually late in the evening when I've been working -- and I don't like having to get dressed to go to the store for basil then.
 
I used to grow basil -- even had a gro-lite for the fall and winter inside. For some reason I just stopped.
Hmm. Carbonara. And one of the things I just bought is pancetta. Well, I know what I'm having tonight.
post edited by Michael Hoffman - 2010/08/23 12:47:33
Wintem01
Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 14:40:40
MiamiDon

doggydaddy

I am sure that the we can all agree that the absolute worst crust comes par-baked and in a plastic package.  Just add toppings.  It's in the bread aisle at the supermarket, no refrigeration needed...

That said, and while French bread is acceptable to some, I have also made quicky pizzas using English muffins and flour tortillas (which work great for crisp crusts).

mark


No, the worst is a pizza made from those pizza kits from the grocery store.  (Do they still have those?) 
 
 


HA,ha!! The Chef Boyardee pizza kits. Those were the WORST!
As far as crust, I prefer a deep dish or stuffed pizza. But, I don't know about anyone else, it's kind of like comparing apples to oranges. Thin crust feeds one craving and thick feeds another.
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 15:14:44
I love a Chef Boyardee pizza topped with sliced Hormel pepperoni.

I honestly don't think you can get any more authentically Italian than that.



Brad
leethebard
Sirloin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 15:24:50
Brad_Olson

I love a Chef Boyardee pizza topped with sliced Hormel pepperoni.

I honestly don't think you can get any more authentically Italian than that.



Brad

Your words alone are a mortal sin.Repent!!!!!!!
Foodbme
Porterhouse
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 15:26:28
Brad_Olson

I love a Chef Boyardee pizza topped with sliced Hormel pepperoni.

I honestly don't think you can get any more authentically Italian than that.



Brad


Hormel is a German name you Doom Koof!
leethebard
Sirloin
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/08/23 17:58:17
Why not have some of that Italian Hormels with a great bowl of Spagettio's!!!
TimothyGlutton
Junior Burger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/10/05 05:23:42
Simply this: Modern Pizza in New Haven. I call it thin, but it's certainly not as thin as, say, Colony Grill in Stamford or Fairfield.
 
Call me what you will, I have never had better pizza than in the Nutmeg State.
 
TG
collinf
Cheeseburger
Re:Poll Queston - My Favorite Style of Pizza Crust is... 2010/10/05 09:39:03
Davwud

So where is this poll??
I doubt my answer would be an option.

My answer is, Good. I could care less if it's thin, thick, herbed, stuffed, whatever. Just make it good and I'm happy.

DT


I concur completely with DT.  I am less concerned about the thickness or thinness of the crust.  I don't limit myself to a particular style.  I pretty much love it all.  Just do it right and do it well.
MetroplexJim
Filet Mignon
Re:My Favorite Style of Pizza 2011/02/07 18:54:49
My favorite crust is the thin, crisp (but definitely not "crackery")Neopolitain made with NYC tap water and baked in a brick oven fired with coal.
 
Second would be what I call "NY-style" so wonderfully illustrated above by ChrisOC.
 
Third is somewhat a rarity these days - the square baking pan pie that is vut into squares and sold by the piece.  This is dense, thin, and very crisp.  This style was sold by walk-ups in the '50's and is absolutely delightful when consumed on the spot.  When living in McLean I enjoyed this at Mario's on Wilson Bv. in Arlington, VA.
ann peeples
Sirloin
Re:My Favorite Style of Pizza 2011/02/07 19:14:38
I prefer a thin crust, but not so thin its like a cracker. They were the norm about 20 years ago in my town, but are few and far between now that pan style seems to have taken over.I like Boboli for a quick fix-they have a thinner version out there that I use with pizza toppings, or for  garlic/butter bread.
Davydd
Sirloin
Re:My Favorite Style of Pizza 2011/02/07 20:03:24
Since this thread started I have refined my own crust after going to the pizza Mecca of Naples, Italy. It is simply Caputo Tipo 00 flour, water, salt and yeast (no sugars, oils or spices) with a 65% hydration, hand kneaded 10 minutes, overnight refrigerator ferment, hand tossed and baked on a pre-heated pizza stone in a conventional oven or brick floor in a wood-fired brick oven at the highest temperature possible 550F upward to 900F. If done right you should get an outstanding oven spring at the edges, a foldable crust, and an exquisite chewy taste.
leethebard
Sirloin
Re:My Favorite Style of Pizza 2011/02/07 21:02:17
Those are the directions to pizza heaven!!!
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