Short Essay on Diversity in Pizza Crusts

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MiamiDon
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Short Essay on Diversity in Pizza Crusts - Tue, 08/30/11 3:40 PM

CajunKing
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Re:Short Essay on Diversity in Pizza Crusts - Tue, 08/30/11 9:19 PM
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I will have to agree with the diversity of pizza crusts.  I am not a thin crust over thick crust, and I am not a thick over thin or even medium.
 
Seriously, there are great pizzas with every style of crust, it depends on my mood and location.
 
There are times I love a crackery thin crust, or the deep dish base of goodness.  sometimes it is a good hand tossed, coal or wood fired pizza that has just enough burnt to be good.
 
 

leethebard
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Re:Short Essay on Diversity in Pizza Crusts - Tue, 08/30/11 10:55 PM
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I prefer REAL hand tossed or hand spread Sicilian style "thick" pizza...no "cracker" crust for this Italian...or any place that uses pre made crusts! We have said many times here at roadfood that great pizza is about First: great crust. Second: Great sauce, and Third: Great chesse( and maybe Fourth: Great toppings)  No shortcuts on any of them. PERIOD!!!! A Real Pizza is a work of the pizza makers art....cheap, fast, short cut pizza just won't do.....

sk bob
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Re:Short Essay on Diversity in Pizza Crusts - Fri, 09/2/11 9:58 PM
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WHAT?

Davwud
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Re:Short Essay on Diversity in Pizza Crusts - Fri, 09/2/11 10:28 PM
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CajunKing


I will have to agree with the diversity of pizza crusts.  I am not a thin crust over thick crust, and I am not a thick over thin or even medium.

Seriously, there are great pizzas with every style of crust, it depends on my mood and location.

There are times I love a crackery thin crust, or the deep dish base of goodness.  sometimes it is a good hand tossed, coal or wood fired pizza that has just enough burnt to be good.



I agree fully. Great pizza is great pizza. Thick, thin, stuffed, upside down, inside out, whatever.
 
DT

leethebard
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Re:Short Essay on Diversity in Pizza Crusts - Sat, 09/3/11 2:00 AM
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The term "cracker"crust is what is confusing me. I,too,love nice and thin crisp New York style pizza...but I've had pizza made with a dough that is almst like a crunchy saltine cracker...that's the crust I have fault with...that's some cheap imitation...tomato sauce on a big saltine just doesn't make it for me...but if by "cracker" crust you mean fire burned crisp real thin dough...I find that delicious too...and as I said before, thick sicilian style or deep dish style is also great...just use REAL ingredients and a very hot pizza oven...not the conveyor belt fast food types!!

ynotryme
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Re:Short Essay on Diversity in Pizza Crusts - Sat, 09/3/11 2:33 PM
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I don't like cracker thin crust nor do I like deep dish when it taste like bisquick. I like hand stretched ny style for pepperoni and thicker crust for peppers and sausage.
 

CajunKing
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Re:Short Essay on Diversity in Pizza Crusts - Tue, 09/6/11 4:41 PM
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You are right on the various styles of thin
 
thin - NY style, burned spots, crunchy but foldable and delicious.
 
Cracker thin - is the crust that doesnt fold easily it's thin and crunchy even under the weight of the sauce and toppings.

ChrisOC
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Re:Short Essay on Diversity in Pizza Crusts - Sat, 10/22/11 4:56 PM
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I like the thin crust "Boardwalk pizza."  The edges are very good, especially when they have some toasted cheese on them.
 


michaelcarraher
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Re:Short Essay on Diversity in Pizza Crusts - Sun, 10/23/11 2:10 PM
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On the same page as the "Diversity" article is a link to another article describing 22 different regional pizza styles.  It turns out I've tried more than I thought.
I like New Haven best.
 
I like Chicago least (the pizza; I love the city).
 
I'm partial to Old Forge but since the Scranton Wilkes-Barre Yankees won't play at home next summer while their ballpark is being overhauled, I won't get to have it again until the summer after next.
 
I grew up in Detroit (with Italian neighbors) and I never heard of Detroit style Pizza.
 
http://slice.seriouseats....tyles.html?ref=skybox2
 

pizzamaker
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Re:Short Essay on Diversity in Pizza Crusts - Thu, 10/27/11 10:03 AM
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ChrisOC


I like the thin crust "Boardwalk pizza."  The edges are very good, especially when they have some toasted cheese on them.



 
ChrisOC,
 
I agree about Mack and Mancos pizza.  We are trying to reverse engineer that pizza, or the Mack's pizza.  
 
I like all kinds of pizza crusts, (if they are made right) and have good sauce and cheese on the pizzas.  There is great diversity in all types of pizza crusts.  The history of pizza is very interesting and how it started in the US.

CLVdog
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Re:Short Essay on Diversity in Pizza Crusts - Mon, 11/7/11 1:51 AM
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I don't give a darn about the crust - Char = burnt and undercooked = just that. I want good toppings. To me it seems kinda stupid to show char marks and just a smidge of toppings. I'm no expert  but those that claim to be aren't either !!!!!

leethebard
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Re:Short Essay on Diversity in Pizza Crusts - Mon, 11/7/11 5:05 AM
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CLVdog


I don't give a darn about the crust - Char = burnt and undercooked = just that. I want good toppings. To me it seems kinda stupid to show char marks and just a smidge of toppings. I'm no expert  but those that claim to be aren't either !!!!!


???????? No pizza experts...I don't get it!!!!

MiamiDon
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Re:Short Essay on Diversity in Pizza Crusts - Mon, 11/7/11 6:16 AM
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I think I get it Lee.  One can only be an expert if one does not claim to be one! 

leethebard
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Re:Short Essay on Diversity in Pizza Crusts - Mon, 11/7/11 3:06 PM
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porkbeaks
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Re:Short Essay on Diversity in Pizza Crusts - Mon, 11/21/11 10:04 AM
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@CLVdog~Perhaps, you should just order a big bowl of your favorite toppings and a spoon. Why burden yourself with all those pesky carbs?
<message edited by porkbeaks on Mon, 11/21/11 10:06 AM>

brisketboy
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Re:Short Essay on Diversity in Pizza Crusts - Mon, 11/21/11 10:39 AM
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I'm from Chicago and admit, I like their pizza the least. Never did get the whole deep dish thing. You wanna eat with a knife and fork, go get a steak. When it comes to eating pizza (same as with BBQ) your untensils are at the end of your arms.

FriedClamFanatic
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Re:Short Essay on Diversity in Pizza Crusts - Tue, 11/22/11 4:34 PM
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I make my own crust and it's on the thin side.  I use a Hi protein flour (King Arthur Lancelot) with their bread flour on a ratio of of 1:2 (or so).  I also add in garlic, cheese and sometimes a bit of Oregano to the crust so it has flavor as well as "bite"

pizzamaker
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Re:Short Essay on Diversity in Pizza Crusts - Wed, 11/23/11 6:01 AM
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[This post was marked as helpful]
I am always experimenting with different styles of pizzas.  My friend does have a WFO, so I am lucky to be able to try some formulations out in his WFO.  I also experiment in my deck oven, home oven, and BBQ grill set-up.  I never knew there were so many kinds of pizzas to explore, but with each change in even one variable in a formulation, changes in each style of pizzas can be different.  I could go on for a long while about the different styles of pizza from Pizzarium style, thin style, NY style, Neo-Neapolitan style, stuffed crust, Boardwalk style, American, Focaccia, Greek style/barroom style, and others.  I have tried so many kinds of flours and also different flour in the same formula.  My friend did an experiment last week, in baking a Reinhart Neo-Neapolitan dough in a pan on the deck.  That experiment led me to also try the same idea this week.  I was surprised to find out that gave me the lightest airy crust ever.  The dough was left to proof in a pan for many hours.  I use KASL in my regular preferment Lehmann dough for market.  That formula is for a NY style pizza.  I have had my share of failures, but something new is learned from each failure and success, in trying new style of pizzas.