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alarmingrick wrote:

MrH wrote:

KingCracker wrote:So complaining that Pizza is too hot? Whats next? Ice Cream to cold?

Personally I've always found water to be far too wet.

You know, and the whole sky being blue come to mind as well. just a little too blue...

Chibi Bodge-Battle wrote:Not here in South Yorkshire :(

Agreed, water is to wet. I take a shower, and Im soaked. WTF!

And some days I think the sky isnt toooooo blue. Like in the winter, when I cant see it. And Ive heard the sky over there is ALWAYS grey and gloomy

It has been a bit of a miserable summer here. We had blue sky once but it didn't last long!

At least there has been no drought. Would rather have a good supply of too wet water than blue skies!

J.Black wrote:

MrH wrote:

J.Black wrote:How is American style pizza different?

You work at Pizza Express and you don't know the difference between Italian and American style pizzas?

Seeing as we only make italian style pizzas, your comment is risible

From what I can gather, Italian style pizza (not the original truly Italian version, but the modern Italian Pizza which has taken cues from American Pizza) has a very thin bread and little to no crust.

The American Style Pizza tends to have thicker bread and crust, the crust is in fact often stuffed with melted mozzarella cheese itself. This varies between regions-- New York Pizza has a much thinner crust, while Chicago has the deep-dish variety, Detroit has a weird twice-baked variety with cheese all the way over the crust. Other places have other styles.

Here's an example of, for me, a normal homemade pizza:



The original Italian pizza was essentially just a piece of leavened bread with tomato sauce and cheese on it, along with other potential toppings. It was quite simple, really.


Automatically Appended Next Post:

MrH wrote:Personally I've always found water to be far too wet.

Funny, I heard the same thing about your mother.


Heyooooo!

Pizza Orgasmica is the best pizza. They never fake it.

As long as pizza isn't burnt or have seafood, mushrooms or olives on it I'm happy. If it is too cold I nuke it in the microwave for a minute or two, if it is too hot I leave it to cool for a couple of minutes.

Not really rocket science or the greatest strain on modern society

SilverMK2 wrote:As long as pizza isn't burnt or have seafood, mushrooms or olives on it I'm happy. If it is too cold I nuke it in the microwave for a minute or two, if it is too hot I leave it to cool for a couple of minutes.

Not really rocket science or the greatest strain on modern society

Actually shrimp pizza is pretty damn delicious.

http://www.foodnetwork.com/recipes/new-orleans-shrimp-pizza-recipe/index.html

FITZZ wrote:

SilverMK2 wrote:As long as pizza isn't burnt or have seafood, mushrooms or olives on it I'm happy. If it is too cold I nuke it in the microwave for a minute or two, if it is too hot I leave it to cool for a couple of minutes.

Not really rocket science or the greatest strain on modern society

Actually shrimp pizza is pretty damn delicious.

http://www.foodnetwork.com/recipes/new-orleans-shrimp-pizza-recipe/index.html

Massala fish pizza, yum!

or

Cheese, tomato, clams and anchovies!

Mr. Burning wrote:

FITZZ wrote:

SilverMK2 wrote:As long as pizza isn't burnt or have seafood, mushrooms or olives on it I'm happy. If it is too cold I nuke it in the microwave for a minute or two, if it is too hot I leave it to cool for a couple of minutes.

Not really rocket science or the greatest strain on modern society

Actually shrimp pizza is pretty damn delicious.

http://www.foodnetwork.com/recipes/new-orleans-shrimp-pizza-recipe/index.html

Massala fish pizza, yum!

or

Cheese, tomato, clams and anchovies!

Leave off the Anchovies and I'd be all over it.

Leave off the seafood and I would eat it

SilverMK2 wrote:Leave off the seafood and I would eat it

C'mon Silver..wheres your pizza pizzaz?
...While we're on the subject of toppings...BarBQ Chicken, Pineapple and Jalapenos....fething amazing.

Guys..c'mon.

Giordano's Deep Dish Chicago Style Pizza is the best in the entire world.

Iprefer the sauce to be not be chunky, and to be under the cheese, myself.

Karon wrote:Guys..c'mon.

Giordano's Deep Dish Chicago Style Pizza is the best in the entire world.

I've has Chicago pizza a few times...and have to admit it's pretty damn spectacular...much better than that floppy NY mess, but for me....my favorite Pizza can be found right in New Orleans down on Rampart street....

I admit, and I know this is hardly premier pizza, that I tend to actually enjoy Pizza Hut's stuffed crust meat lovers pizza the most.

But then again, I haven't had THAT much premium pizza, as it were, so there could very well be another kind out there I like more.

FITZZ wrote:

SilverMK2 wrote:Leave off the seafood and I would eat it

C'mon Silver..wheres your pizza pizzaz?
...While we're on the subject of toppings...BarBQ Chicken, Pineapple and Jalapenos....fething amazing.

Pineapple does not belong anywhere near a pizza. Anchovies can be ok, if done in moderation, though most places have stopped having them as an option.

When it comes to chain pizza, Papa John's is the best, and Pizza Hut is the worst, IMO, though I love Pizza Hut's bread sticks.

Really, if I could, I would get NYC pizza any day of the week.

Pineapple on pizza is an abomination.

Papa John's is good pizza. I still prefer stuffed crust though, and I don't think the local Papa Johns locations offer that.

Best place in Philly to get a slice.... even at 2am.

I'm not sure if any Papa John's has it.

Pizza Hut actually used to be my pizza of choice, but it's too greasy for me now. I don't think the pizza has changed, but my tastes have.

I wish we had the pizza place I used to live near over the road rather than pizza hut - they had huge 15 and 17 inch pizzas which were awesome (nice chewy base, lots of cheese and sauce). Pizza hut is pretty meh. And I think they have changed how they cook their bases recently because they have started tasting really flour-y and bler.

Monster Rain wrote:

Medium of Death wrote:Moving on to something else completely, the greatest excuse I had from a pizza place was 'We are out of LARGE DOUGH...'

This means that the pizza place your are ordering from sucks, since they're using pre-shaped frozen dough.

Not necessarily, MR.

I worked as a Pizza maker for 3 years at a local Pizza place in Baton Rouge. We made our own dough(3 batches) every day, but we still pre-shaped every morning(and throughout the day) to be able to make them faster.

So we COULD run out of Larges(it didn't happen much, because, y'know, 3 batches) on an exceedingly busy day(say the entire week after Katrina).

Platuan4th wrote:

Monster Rain wrote:

Medium of Death wrote:Moving on to something else completely, the greatest excuse I had from a pizza place was 'We are out of LARGE DOUGH...'

This means that the pizza place your are ordering from sucks, since they're using pre-shaped frozen dough.

As to the OP, I guess the solution is plan ahead a little bit and don't wait until you're starving to order the pizza so that it has time to cool off by the time you reach maximum pizza craving.

Not necessarily, MR.

I worked as a Pizza maker for 3 years at a local Pizza place in Baton Rouge. We made our own dough(3 batches) every day, but we still pre-shaped every morning(and throughout the day) to be able to make them faster.

So we COULD run out of Larges(it didn't happen much, because, y'know, 3 batches) on an exceedingly busy day(say the entire week after Katrina).

That's pretty interesting. I don't think a pizza place like the one you described would say that they were "out of larges" barring extreme cases like you just described, just because I don't see why it would be hard to combine a few smalls to make a large (once the larges started getting low, I understand that shaping and resting dough takes time) or simply have a batch of dough that isn't made up until one size starts running low.

Big Johns in Birmingham (Drive thru fish and chips FTW!)

20" Pizza £9.99. whatever you want on it.

Brilliant!

Monster Rain wrote:

Platuan4th wrote:

Monster Rain wrote:

Medium of Death wrote:Moving on to something else completely, the greatest excuse I had from a pizza place was 'We are out of LARGE DOUGH...'

This means that the pizza place your are ordering from sucks, since they're using pre-shaped frozen dough.

As to the OP, I guess the solution is plan ahead a little bit and don't wait until you're starving to order the pizza so that it has time to cool off by the time you reach maximum pizza craving.

Not necessarily, MR.

I worked as a Pizza maker for 3 years at a local Pizza place in Baton Rouge. We made our own dough(3 batches) every day, but we still pre-shaped every morning(and throughout the day) to be able to make them faster.

So we COULD run out of Larges(it didn't happen much, because, y'know, 3 batches) on an exceedingly busy day(say the entire week after Katrina).

That's pretty interesting. I don't think a pizza place like the one you described would say that they were "out of larges" barring extreme cases like you just described, just because I don't see why it would be hard to combine a few smalls to make a large (once the larges started getting low, I understand that shaping and resting dough takes time) or simply have a batch of dough that isn't made up until one size starts running low.

Depends on how long the dough's been sitting. The smaller sizes could be combined as long as they haven't dried out too much(ie. they aren't from the first batch rolled in the morning), which kinda killed their elasticity. As I said, it didn't happen much, and the times it did, we were almost out of pizza dough anyway and down to sandwiches, salads, and wraps.

Most of the time, trends could be determined and we ended the day with extras of all 3 sizes.

I think that's one of the main reasons that it's so hard to find "good" pizza.

It's not exactly easy to make your own dough and come up with an action plan for a given day to make sure that you're making enough or even too much.

That said, big +1 to Melissia and the stuffed crust meat lover's. My arteries say no, but my tummy says yes.

Monster Rain wrote:I think that's one of the main reasons that it's so hard to find "good" pizza.

It's not exactly easy to make your own dough and come up with an action plan for a given day to make sure that you're making enough or even too much.

That said, big +1 to Melissia and the stuffed crust meat lover's. My arteries say no, but my tummy says yes.

After a while you can project daily sales and prep and proof accordingly, I always went over projected by five..so there would be enough proofed dough on hand, but even then we'd run short at times.

Oh yeah, but what I'm saying is that large chains have already studied this sort of thing extensively so they have a wealth of knowledge at their disposal.

A smaller "mom and pop" operation might have a tougher time, that's all.

Monster Rain wrote:Oh yeah, but what I'm saying is that large chains have already studied this sort of thing extensively so they have a wealth of knowledge at their disposal.

A smaller "mom and pop" operation might have a tougher time, that's all.

That's true enough, but even a small M&P operation can " get a feel" for ebb and flow after a while , much of it is knowing your area and factors that will effect sales ( sporting events, holidays, etc).
It may take a while, but even small operations can begin to project sales for a given week.

FITZZ wrote: That's true enough, but even a small M&P operation can " get a feel" for ebb and flow after a while , much of it is knowing your area and factors that will effect sales ( sporting events, holidays, etc).
It may take a while, but even small operations can begin to project sales for a given week.

Yup, totally.

The trick is keeping your place open long enough to get that kind of data.

Monster Rain wrote:

FITZZ wrote: That's true enough, but even a small M&P operation can " get a feel" for ebb and flow after a while , much of it is knowing your area and factors that will effect sales ( sporting events, holidays, etc).
It may take a while, but even small operations can begin to project sales for a given week.

Yup, totally.

The trick is keeping your place open long enough to get that kind of data.

Agreed, I've actually mulled this sort of "small operation/projected sales/ remaining cost effective" question over quite a bit over the past two or three years, as eventually I would love to own and operate a cafe of my own.
...Time will tell.