How Do You Like Your Pizza?
Mar 18, 2023 23:31:41 #
As an ex Bronxite myself Rich I completely agree with you. The same goes for a good bagel
Mar 19, 2023 07:05:16 #
mr spock wrote:
As an ex Bronxite myself Rich I completely agree with you. The same goes for a good bagel
Ohhh how I agree with you ! Being the youngest, (my brother was 9 years older than me, I was a mistake, but that's another story,) every Sunday morning, I had to go around the block to the bakery for a dozen asst. bagels.
Then to the fish store for, lox, smoked salmon, a piece of "center" cut white fish, and finally some sturgeon.
Where in the Bronx are you from? Me, 167th and the Concourse, actually, right on the corner of Sheridan & McClellan.
Mar 19, 2023 07:55:30 #
We know a Pizza place on the border of Hyde Park and Poughkeepsie, owner is from NYC, best pizza I've found outside "The City"
Mar 19, 2023 13:13:14 #
Rich2236 wrote:
Ohhh how I agree with you ! Being the youngest, (my brother was 9 years older than me, I was a mistake, but that's another story,) every Sunday morning, I had to go around the block to the bakery for a dozen asst. bagels.
Then to the fish store for, lox, smoked salmon, a piece of "center" cut white fish, and finally some sturgeon.
Where in the Bronx are you from? Me, 167th and the Concourse, actually, right on the corner of Sheridan & McClellan.
Then to the fish store for, lox, smoked salmon, a piece of "center" cut white fish, and finally some sturgeon.
Where in the Bronx are you from? Me, 167th and the Concourse, actually, right on the corner of Sheridan & McClellan.
Pelham Bay Park
Mar 20, 2023 11:54:55 #
Texcaster wrote:
I'm going to give your style oven a go! My cheapie is too temperamental for consistent results.
Two years ago I went down the homemade dough and sauce rabbit hole. I came out the other end with the hard earned knowledge that cutting the pie with square corners is crucial!!
Two years ago I went down the homemade dough and sauce rabbit hole. I came out the other end with the hard earned knowledge that cutting the pie with square corners is crucial!!
There is certainly some variability with wood-fire cooking. My oven set-up is no exception...but with some experience, I've got better at "reading" the fire, and balancing the cooking time between the crust and top. Because the heat that cooks the top enters from the rear and flows over the top, to the front, the pizza needs a quarter turn at least every 2 minutes. I also have a handle on a block at the rear that allows me to vent a little heat off there just before loading the pizza. This slows the top cook a little, so the crust has a little more time. I use a infrared thermometer to check the stone temp before loading the pizza...looking for 500-600 degrees F.
Good luck if you decide to build it. :)
Mar 20, 2023 16:49:27 #
mr spock wrote:
It's probably just me but God never meant for pineapple to go on pizza.
Another "topping" I heard of was MASHED POTATOES!
UGH!!
Another "topping" I heard of was MASHED POTATOES!
UGH!!
Mar 20, 2023 19:10:57 #
nobody13579 wrote:
Bean sprouts and red onions in garlic sour cream with chives
Walnuts and roasted red peppers with herbs and cremini mushrooms in extra virgin olive oil
Basil pesto and curried chicken breast slices (with or without black olives and Italian four cheese blend)
There are SO many good ways to make pizza besides simple cheese or cheese and pepperoni!
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