Burnt Pizza Crust - Yay or Nay?

RE: Burnt Pizza Crust - Yay or Nay? (Billfish)

Thu, 17 Jan 2008 21:50:34 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (sourdough)

Thu, 17 Jan 2008 20:03:01 GMT

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

RE: Burnt Pizza Crust - Yay or Nay? (termays)

Thu, 17 Jan 2008 15:20:24 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (doggydaddy)

Thu, 17 Jan 2008 08:03:41 GMT

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

RE: Burnt Pizza Crust - Yay or Nay? (wheregreggeats.com)

Tue, 08 Jan 2008 08:00:41 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (MiamiDon)

Tue, 08 Jan 2008 07:50:59 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (wheregreggeats.com)

Tue, 08 Jan 2008 07:41:24 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (NascarDad)

Mon, 07 Jan 2008 21:21:53 GMT

I like pizza crusts that some might consider burnt; but the one in that pic is a bit too charred for me

RE: Burnt Pizza Crust - Yay or Nay? (roossy90)

Mon, 07 Jan 2008 20:31:45 GMT

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!"

RE: Burnt Pizza Crust - Yay or Nay? (wheregreggeats.com)

Mon, 07 Jan 2008 20:04:01 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (Davydd)

Mon, 07 Jan 2008 19:58:06 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (UncleVic)

Mon, 07 Jan 2008 19:56:39 GMT

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).

RE: Burnt Pizza Crust - Yay or Nay? (roossy90)

Mon, 07 Jan 2008 19:55:57 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (porkbeaks)

Mon, 07 Jan 2008 19:47:50 GMT

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

RE: Burnt Pizza Crust - Yay or Nay? (Davydd)

Mon, 07 Jan 2008 19:06:26 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (roossy90)

Mon, 07 Jan 2008 18:38:39 GMT

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!

RE: Burnt Pizza Crust - Yay or Nay? (roossy90)

Mon, 07 Jan 2008 18:35:01 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (UncleVic)

Fri, 04 Jan 2008 14:34:52 GMT

Thanks Art!

RE: Burnt Pizza Crust - Yay or Nay? (porkbeaks)

Fri, 04 Jan 2008 09:25:06 GMT

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

RE: Burnt Pizza Crust - Yay or Nay? (saps)

Thu, 03 Jan 2008 13:27:38 GMT

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

RE: Burnt Pizza Crust - Yay or Nay? (JakerDog)

Thu, 03 Jan 2008 09:42:10 GMT

That sucker shown above is way too burnt. It would be sent back. I like spots and crispness, not black ash.

RE: Burnt Pizza Crust - Yay or Nay? (CajunKing)

Wed, 02 Jan 2008 13:08:11 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (divefl)

Wed, 02 Jan 2008 10:54:32 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (kilerclown)

Wed, 02 Jan 2008 10:51:29 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (djmsalem)

Tue, 01 Jan 2008 18:02:02 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (chewingthefat)

Tue, 01 Jan 2008 17:30:52 GMT

Burn me a seafood topped Pizza.

RE: Burnt Pizza Crust - Yay or Nay? (Logan2)

Sun, 30 Dec 2007 09:17:24 GMT

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.

RE: Burnt Pizza Crust - Yay or Nay? (UncleVic)

Sat, 29 Dec 2007 01:07:01 GMT

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...

RE: Burnt Pizza Crust - Yay or Nay? (dannybotz)

Fri, 28 Dec 2007 16:44:55 GMT

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!!!!!

RE: Burnt Pizza Crust - Yay or Nay? (Davydd)

Fri, 28 Dec 2007 10:07:43 GMT

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