Simple easy fast homemade restaurant quality Pizza

 
ColdHouse
Member
Posts: 2299
Joined: Thu. Nov. 08, 2012 12:06 pm
Location: Bristol, CT

Post by ColdHouse » Tue. Nov. 29, 2022 6:35 am



 
User avatar
gaw
Member
Posts: 4437
Joined: Fri. Jan. 26, 2007 2:51 am
Location: Parts Unknown
Stoker Coal Boiler: Keystoker KA-6
Coal Size/Type: Rice from Schuylkill County

Post by gaw » Tue. Nov. 29, 2022 8:59 am

Your channel?

 
ColdHouse
Member
Posts: 2299
Joined: Thu. Nov. 08, 2012 12:06 pm
Location: Bristol, CT

Post by ColdHouse » Tue. Nov. 29, 2022 5:12 pm

gaw wrote:
Tue. Nov. 29, 2022 8:59 am
Your channel?
Yes.

 
User avatar
davidmcbeth3
Member
Posts: 8505
Joined: Sun. Jun. 14, 2009 2:31 pm
Coal Size/Type: nut/pea/anthra

Post by davidmcbeth3 » Thu. Dec. 22, 2022 3:39 pm

Being from Chicago, the pizza in NE USA is terrible. I can see why you want to make your own.

If you have pizza often then its better to use slow rising dough mix that takes a week to rise. Using fast rising mix = poorer dough. Most don't due to vol. of pizza consumed.

I have a machine that kneeds dough and is a roller system that can make consistent thickness dough sheets, necessary for best pizza. I like thin crispy dough after cooking.

Add some oregano to that sauce ! More is better.

And pineapple and slices of ham ? I prefer sausage, pepperoni, and onion. This pineapple craze is questionable to me. I worked making pizzas some time ago, no one ordered pineapple at that time. Ham is OK sometimes. So is bacon. I don't like mushrooms or any fruit as a topping. I hated making za with mushrooms. Yuck.

You may wish to try pre-heating the metal pan used prior to use..it should make pizza less moisture on crust.

 
Jkohanski
Member
Posts: 253
Joined: Mon. Nov. 25, 2019 11:11 pm
Location: ringoes, nj central west jersey near pA border
Stoker Coal Boiler: ahs s260
Coal Size/Type: pea
Other Heating: fuel oil
Contact:

Post by Jkohanski » Thu. Dec. 22, 2022 4:16 pm

davidmcbeth3 wrote:
Thu. Dec. 22, 2022 3:39 pm
Being from Chicago, the pizza in NE USA is terrible. I can see why you want to make your own.
By NE, you refer to above NY and NJ i presume. As the best pizza comes from the coal fired ovens at Lombardis, Arturos or Angelos in NY, and Anthonys in NJ.

 
User avatar
warminmn
Member
Posts: 8110
Joined: Tue. Feb. 08, 2011 5:59 pm
Location: Land of 11,842 lakes
Hand Fed Coal Stove: Chubby Junior, Efel Nestor Martin, Riteway 37
Coal Size/Type: nut and stove anthracite, lignite
Other Heating: Wood and wear a wool shirt

Post by warminmn » Thu. Dec. 22, 2022 5:39 pm

A bad pizza barely exists. Some are a little better and thats usually just more spices. Looks good CH. I like how you do the edges.

 
ColdHouse
Member
Posts: 2299
Joined: Thu. Nov. 08, 2012 12:06 pm
Location: Bristol, CT

Post by ColdHouse » Thu. Dec. 22, 2022 6:17 pm

Had this beauty the other day.
EVOO
Garlic
Onion
Pepper
Sausage
Tomato
Mushroom
Mozzarella
Ricotta
Parmesan


 
User avatar
Retro_Origin
Member
Posts: 915
Joined: Sun. Feb. 21, 2021 7:46 pm
Location: Schuylkill county
Stoker Coal Boiler: 1957 Axeman Anderson 130
Coal Size/Type: Buckwheat / Pea

Post by Retro_Origin » Fri. Dec. 23, 2022 10:59 am

warminmn wrote:
Thu. Dec. 22, 2022 5:39 pm
A bad pizza barely exists.
True although I agree that NY NJ and Chicago make my favorite. Since this is a coal site if any of you make it into coal country you should stop at Palermo’s or Roma pizza in minersville and Pottsville respectively. They are very good. My brother went to college in upstate ny far from anything, my buddy mailed him a piece of Palermo’s and he ate it three days later!

Thanks for sharing

 
User avatar
warminmn
Member
Posts: 8110
Joined: Tue. Feb. 08, 2011 5:59 pm
Location: Land of 11,842 lakes
Hand Fed Coal Stove: Chubby Junior, Efel Nestor Martin, Riteway 37
Coal Size/Type: nut and stove anthracite, lignite
Other Heating: Wood and wear a wool shirt

Post by warminmn » Fri. Dec. 23, 2022 1:18 pm

I have a Tombstone pizza I was saving for Christmas and all this pizza talk tells me its not going to last that long!

Im going to try making one of those tortilla pizzas first and work myself up. Next trip to Walmart I'll get what I need. Thanks for inspiring me.

 
User avatar
Retro_Origin
Member
Posts: 915
Joined: Sun. Feb. 21, 2021 7:46 pm
Location: Schuylkill county
Stoker Coal Boiler: 1957 Axeman Anderson 130
Coal Size/Type: Buckwheat / Pea

Post by Retro_Origin » Fri. Dec. 23, 2022 2:16 pm

warminmn wrote:
Fri. Dec. 23, 2022 1:18 pm
I have a Tombstone pizza I was saving for Christmas and all this pizza talk tells me its not going to last that long!

Im going to try making one of those tortilla pizzas first and work myself up. Next trip to Walmart I'll get what I need. Thanks for inspiring me.
The only crime involving frozen pizza is when there isn’t any in the freezer

 
User avatar
davidmcbeth3
Member
Posts: 8505
Joined: Sun. Jun. 14, 2009 2:31 pm
Coal Size/Type: nut/pea/anthra

Post by davidmcbeth3 » Fri. Dec. 23, 2022 2:40 pm

Only way I like frozen pizza is burnt. They put that corn mush in it ... Its only pizza by name

 
User avatar
warminmn
Member
Posts: 8110
Joined: Tue. Feb. 08, 2011 5:59 pm
Location: Land of 11,842 lakes
Hand Fed Coal Stove: Chubby Junior, Efel Nestor Martin, Riteway 37
Coal Size/Type: nut and stove anthracite, lignite
Other Heating: Wood and wear a wool shirt

Post by warminmn » Fri. Dec. 23, 2022 3:57 pm

Retro_Origin wrote:
Fri. Dec. 23, 2022 2:16 pm
The only crime involving frozen pizza is when there isn’t any in the freezer
You got that right! LOL

 
Jkohanski
Member
Posts: 253
Joined: Mon. Nov. 25, 2019 11:11 pm
Location: ringoes, nj central west jersey near pA border
Stoker Coal Boiler: ahs s260
Coal Size/Type: pea
Other Heating: fuel oil
Contact:

Post by Jkohanski » Fri. Dec. 23, 2022 7:26 pm

This is a decent frozen pizza that has been around forever. http://www.treetavernpizza.com/

 
User avatar
davidmcbeth3
Member
Posts: 8505
Joined: Sun. Jun. 14, 2009 2:31 pm
Coal Size/Type: nut/pea/anthra

Post by davidmcbeth3 » Fri. Dec. 23, 2022 8:11 pm

Jkohanski wrote:
Fri. Dec. 23, 2022 7:26 pm
This is a decent frozen pizza that has been around forever. http://www.treetavernpizza.com/
http://treetavern.com/foodmenu.html they charge $5 for sharing ?

I give zero tip for those charging me $5 for sharing..how about that?!

 
ColdHouse
Member
Posts: 2299
Joined: Thu. Nov. 08, 2012 12:06 pm
Location: Bristol, CT

Post by ColdHouse » Sat. Dec. 24, 2022 7:23 pm



Post Reply

Return to “Food & Recipes”