Lunchtime Food Pron [CharlieBrown'sD????]

Homemade pizza isn't trivial, but once you get the hang of forming the dough (easy) and sliding it off the peel and onto the stone (not so easy), it's a great way to impress your friends and potential mates. This one is an artichoke and arugula pizza with fresh mozzarella and a bit of ricotta.

There are a bunch of dough recipes on the intertubes, but I have found that a little aging in the refrigerator makes all of them better.

And...less is more. It is tempting to load up the pizza with pounds of your favorite ingredients, but they become unwieldy and you can't taste that great homemade dough!

When I started, I bought a cheap pizza stone and a cheap peel. The stone broke after five pizzas, but the peel is still going strong three years later.

Artichoke and arugula pizza.jpg

[addendum] And here is a more traditional pizza:

Ham Pizza.jpg

Posted by: Open Blogger at 12:06 PM



Comments

1 first?

Posted by: JeremiadBullfrog at December 19, 2012 12:05 PM (wDG5U)

2 woo hoo!

Posted by: JeremiadBullfrog at December 19, 2012 12:05 PM (wDG5U)

3 Now you're talking my language.

Posted by: BackwardsBoy, who did not vote for this shit. at December 19, 2012 12:05 PM (yiIja)

4 WTF is a 'peel'?

And, yes, aging the dough helps a lot. It's called 'proofing', and REAL pizza places who still work with real dough - not that frozen shit - do it this way.

Believe it or not, that would include Domino's (although they don't mix the dough on site).

Posted by: blindside at December 19, 2012 12:06 PM (3Uns6)

5 OK, who tripped over the comment cord?

Posted by: BackwardsBoy, who did not vote for this shit. at December 19, 2012 12:06 PM (yiIja)

6 It's not hard.

Grew up making pizza once a week with homemade dough.

Our little trick is to pre-cook the dough for 10 min on 350. This allows the dough to not get soggy, and after you put toppings on you blast it at 500 for 12 more minutes. Shorter cook time makes it crispy and tasty without drying out the dough.

Posted by: HoboJerky, now with 45% more DOOM! at December 19, 2012 12:07 PM (FsUAO)

7 When you make this pizza for your friends, be sure to tell them you got the recipe from CharlieBrownsDildo.

It'll make it all the more special if you preface that with some remarks about a "secret ingredient".

Posted by: JeremiadBullfrog at December 19, 2012 12:07 PM (wDG5U)

8 Never heard of aging the dough... might have to try that.

Posted by: HoboJerky, now with 45% more DOOM! at December 19, 2012 12:07 PM (FsUAO)

9 Oak leaf pizza

Posted by: fluffy at December 19, 2012 12:08 PM (z9HTb)

10 I am ashamed! arugula pizza????? Obama pizza???


Real men don't eat arugula pizza. They eat pizza with every damn thing on it but anchovies.

Posted by: Vic at December 19, 2012 12:08 PM (53z96)

11 Pizza stone? Hell, Lodge Manufacturing makes a cast iron pizza pan. Won't use anything else. The Pampered Chef stone stays under the sink.

Posted by: rickb223 Let. It. Burn. at December 19, 2012 12:08 PM (GFM2b)

12 Home made pizza? Feh. It's easier to have it flown in from St. Louis.
ThoughI do like the Arugula angle. Michelle approves.

Posted by: Lord god Zero at December 19, 2012 12:08 PM (YmPwQ)

13 Proofing, from wikipedia:

"A dough retarder is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors."

Posted by: HoboJerky, now with 45% more DOOM! at December 19, 2012 12:08 PM (FsUAO)

14 Is that arugula?Have you seen the price of arugula at Whole foods recently?

Posted by: Hello, it's me Donna let it burn really.really bummed at December 19, 2012 12:09 PM (9+ccr)

15 I make quick pizzas in the microwave using tortilla shells and spagetti sause.

Posted by: toby928© Puts on the Tin Foil at December 19, 2012 12:09 PM (evdj2)

16 WTF is a 'peel'? Posted by: blindside at December 19, 2012 12:06 PM (3Uns6)

A "peel" is the big-ass spatula that you use to take the pizza out of the oven.

Trust me on this one....get one.

Also, ALWAYS sprinkle the peel with semolina before you put the dough on it.

Posted by: Sean Bannion at December 19, 2012 12:09 PM (sbV1u)

17 That looks great, but have you seen the price of arugula lately?

Posted by: Choomin' Barry O at December 19, 2012 12:09 PM (wDG5U)

18 Arugula?
CBD is clearly a liberal troll.

Meanwhile, I notice this thread is strangely devoid of any tips and tricks for those of us who would like to start making pizza (I actually own a stone and peel, but mostly use them to cook frozen pizzas made by a local pizza company. STL style FTW!)

Posted by: tsrblke (work) at December 19, 2012 12:09 PM (4F5x1)

19 Pizza that isn't loaded with meat is useless.

Posted by: Buzzsaw at December 19, 2012 12:10 PM (81UWZ)

20 Why do people insist on putting leaves all over their pizza? Give me an American pizza. If it ain't got at least three kinds of meat, onions, peppers, mushrooms and garlic it ain't worth eating.

Posted by: Javems at December 19, 2012 12:10 PM (nTgAI)

21 pizza with oak leaf cluster?

Posted by: wm flip at December 19, 2012 12:10 PM (lB/5N)

22 Barry has no idea what the price of anything is.

Posted by: HoboJerky, now with 45% more DOOM! at December 19, 2012 12:10 PM (FsUAO)

23 Real men don't eat arugula pizza. They eat pizza with every damn thing on it but anchovies. Posted by: Vic at December 19, 2012 12:08 PM (53z96)

Ahem.

Real men eat the anchovies.

Posted by: Sean Bannion at December 19, 2012 12:10 PM (sbV1u)

24 (I actually own a stone and peel, but mostly use them to cook frozen pizzas made by a local pizza company. STL style FTW!)

Imo's?

Posted by: rickb223 Let. It. Burn. at December 19, 2012 12:10 PM (GFM2b)

25 My homemade pizza FUCKING SUCKS. It's the crust, of course. Never made one decent pizza.

Posted by: Eaton Cox at December 19, 2012 12:10 PM (q177U)

26 We have a pizza oven . My Husband is a masonry Contractor, or was until the bottom dropped out under obama...Anyway, it makes the best pizza.

Posted by: Hello, it's me Donna let it burn really.really bummed at December 19, 2012 12:10 PM (9+ccr)

27
What's that green shit? Is that an Obama pizza?

Posted by: IreneFingIrene at December 19, 2012 12:11 PM (X7MMs)

28 I love anchovies. And tuna.

Posted by: Sandra Fluke at December 19, 2012 12:11 PM (wDG5U)

29 Posted by: blindside at December 19, 2012 12:06 PM (3Uns6)

I proof my dough for several hours, but then put it into the refrigerator for up to several days. It seems to make the flavors more interesting, although at the end of the aging the dough is more difficult to work with.

Posted by: CharlieBrown'sDildo at December 19, 2012 12:11 PM (GsoHv)

30 You lost me at Arugula.


That pizza looks like a 5th grader's botany project.

Posted by: Burn the Witch at December 19, 2012 12:11 PM (IgvLC)

31 Meanwhile, I notice this thread is strangely devoid of any tips and tricks for those of us who would like to start making pizza Posted by: tsrblke (work) at December 19, 2012 12:09 PM (4F5x1)

I posted this yesterday but....

Go to the King Arthur Flour website. Click "recipes" and then "pizza"

You're welcome.

Posted by: Sean Bannion at December 19, 2012 12:11 PM (sbV1u)

32 The crust is what makes or breaks a pizza.

A decent sauce doesn't hurt either. Our trick is use normal pizza sauce + Aldi's salsa.

Yep, works wonders.

Posted by: HoboJerky, now with 45% more DOOM! at December 19, 2012 12:11 PM (FsUAO)

33 Also, ALWAYS sprinkle the peel with semolina before you put the dough on it.
Posted by: Sean Bannion at December 19, 2012 12:09 PM (sbV1u)

So that's what it's called. 5 years working at Domino's and I never learned that my big-ass spatula had a proper name.

Posted by: blindside at December 19, 2012 12:11 PM (x7g7t)

34 RIP Robert Bork.

Tuff week. Thank God it will all be a fading memory this time tomorrow.

Posted by: dananjcon at December 19, 2012 12:12 PM (jvd3N)

35 Posted by: Vic at December 19, 2012 12:08 PM (53z96)

It's free-range arugula -- locally sourced.

Posted by: CharlieBrown'sDildo at December 19, 2012 12:12 PM (GsoHv)

36 dude you got leaves on your pizza

what did you make it outside?

Posted by: Jones in CO at December 19, 2012 12:12 PM (8sCoq)

37 The crust is what makes or breaks a pizza.

Yes, and it must be THIN... None of that thick gooey shit...

Posted by: Hello, it's me Donna let it burn really.really bummed at December 19, 2012 12:12 PM (9+ccr)

38 It seems to make the flavors more interesting, although at the end of the aging the dough is more difficult to work with. Posted by: CharlieBrown'sDildo at December 19, 2012 12:11 PM (GsoHv)

I never proof in the refrigerator more than 48 hours. Really, 36 hours seems to be best.

Posted by: Sean Bannion at December 19, 2012 12:12 PM (sbV1u)

39
Real men don't eat arugula pizza. They eat pizza with every damn thing on it but anchovies.

I worked at a pizza joint in Birmingham called Guido's back in the '70's. We made a pie called the All American that weighed in around 10 or 12 pounds. It was hard to eat one slice of it, it was like quadruple everything, including bacon and pineapple (anchovies were optional). Made one about every month or so.

It was the stuff of legend, I tell yas.

Posted by: BackwardsBoy, who did not vote for this shit. at December 19, 2012 12:13 PM (yiIja)

40 My pizza recipe:

1) pick up phone

2) call pizza place

Posted by: Jones in CO at December 19, 2012 12:13 PM (8sCoq)

41 There is another name for arugula. It's called "rocket."
Real men eat rocket. Hell, I grow it. Not as hard as the New Yorker said.
I don't even say that other word anymore.

If you're interested, the American republic is ending on live TV right now.

Posted by: comatus at December 19, 2012 12:13 PM (qaVK+)

42 http://www.101cookbooks.com/archives/001199.html

Might want to try this dough recipe. Calls for overnight fermentation.

Posted by: HoboJerky, now with 45% more DOOM! at December 19, 2012 12:14 PM (FsUAO)

43 So that's what it's called. 5 years working at Domino's and I never learned that my big-ass spatula had a proper name. Posted by: blindside at December 19, 2012 12:11 PM (x7g7t)

That's because Domino's doesn't make pizza worth a shit. ;-)

My parents owned a restaurant when I was a kid and I was the slave labor. Our specialty?

Pizza.

Posted by: Sean Bannion at December 19, 2012 12:14 PM (sbV1u)

44 I worked at a pizza joint in Birmingham called Guido's back in the '70's.

I think I've eaten there. South and East of UAB? Near 5 Points?

Posted by: toby928© Puts on the Tin Foil at December 19, 2012 12:14 PM (evdj2)

45
If you're interested, the American republic is ending on live TV right now.

Barry authorizing the seizure of all guns by executive order?

Posted by: Hello, it's me Donna let it burn really.really bummed at December 19, 2012 12:14 PM (9+ccr)

46 Why are there oak leaves on that pizza?

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:15 PM (4df7R)

47 "Also, ALWAYS sprinkle the peel with semolina before you put the dough on it."

Posted by: Sean Bannion at December 19, 2012 12:09 PM (sbV1u)

Excellent advice.

I use flour instead of the corn meal that many people suggest, because I don't like the texture of the meal. But...flour will burn more readily.

Posted by: CharlieBrown'sDildo at December 19, 2012 12:15 PM (GsoHv)

48 37 The crust is what makes or breaks a pizza.

Yes, and it must be THIN... None of that thick gooey shit...
Posted by: Hello, it's me Donna let it burn really.really bummed at December 19, 2012 12:12 PM (9+ccr)

Thin's alright, but you need to avoid gooey/floppy at the least.

Posted by: HoboJerky, now with 45% more DOOM! at December 19, 2012 12:15 PM (FsUAO)

49 I make my own pizza on a regular basis. My favorite is roasted garlic. I also cook mine on the BBQ. We have a pellet BBQ which gives it a smokey taste. There is a local pizza place that makes a great 4 cheese pizza with a white sauce that I need to figure out.

Posted by: AndrewsDad at December 19, 2012 12:15 PM (vYJuY)

50 It's free-range arugula -- locally sourced.


Posted by: CharlieBrown'sDildo at December 19, 2012 12:12 PM (GsoHv)


So IOW you picked it out of the weeds growing next to the sidewalk on E. Grand Street.

Posted by: Vic at December 19, 2012 12:15 PM (53z96)

51 0bama spewing random numbers and words on TV

Posted by: Jones in CO at December 19, 2012 12:15 PM (8sCoq)

52 Posted by: CharlieBrown'sDildo at December 19, 2012 12:11 PM (GsoHv)

Don't let it go too long. There is a 'sweet spot' for the dough where it tastes great but can still be worked well. It depends on how you work the dough too - if you toss it, then the dough can't age as long, otherwise it stretches too much and tears too easily.

Also, the water will change your dough.

Posted by: blindside at December 19, 2012 12:15 PM (x7g7t)

53 Get rid of the leaves and you have yourself a good pizza

Posted by: lincolnite at December 19, 2012 12:15 PM (3yfH3)

54 Apropos of nothing, it appears that the Smith & Wesson M&P15 is unavailable at this time.

Posted by: toby928© Puts on the Tin Foil at December 19, 2012 12:16 PM (evdj2)

55 Is arugula actually dandelion greens or does it just look exactly like it?

Posted by: huerfano at December 19, 2012 12:16 PM (bAGA/)

56 I like cold pizza the following day.

Posted by: Walkers! at December 19, 2012 12:16 PM (jWwDJ)

57 Posted by: rickb223 Let. It. Burn. at December 19, 2012 12:10 PM (GFM2b

I don't know if Imo's makes take and Bake, but there's a company called "Dogtown Pizza" that makes frozen pizzas you can pick up in the grocery stores around here. It's less than calling Imos (but more than a "Jacks" or "Red Barron.")

I find they come out pretty good if you use the stone to cook them. (I ignore the time instructions and instead just shoot for "golden brown and delicious."

But the cheese runs sometimes and burns of the either the oven bottom or stone setting of our stupidly placed smoke alarm. (It's basically a once a week occurrence.)

Posted by: tsrblke (work) at December 19, 2012 12:16 PM (4F5x1)

58 Time to break out the old geometry of pizza equation. Where the radius of the pizza = z and the depth of the pizza = a, the equation for the volume of a pizza is (pi)(zz)(a).

Posted by: WalrusRex at December 19, 2012 12:16 PM (Hx5uv)

59 >>>They eat pizza with every damn thing on it but anchovies.

Where does all of this anchovy hate come from? Anchovies on pizza are teh awesome.

Posted by: MikeTheMoose is Shrugging at December 19, 2012 12:16 PM (0q2P7)

60 CBD has a food fetish?

Posted by: ette at December 19, 2012 12:17 PM (nqBYe)

61 Greetings"

There's no pizza west of the Hudson, of course.

Warm beer, cold pizza; breakfast of champions.

Posted by: 11B40 at December 19, 2012 12:17 PM (VLBPd)

62 are those dandelion leaves ?

Posted by: ette at December 19, 2012 12:17 PM (nqBYe)

63 Huh. CBD is gay. Who woulda guessed that?

Posted by: Beefus Meatball at December 19, 2012 12:18 PM (yn6XZ)

64 I've never had anchovies, but I've always wanted to try them. When I ask people why they don't like them they generally give me a look of confusion, as if it should be obvious, and then usually complain that they're too salty or fishy.

I like salty things. I like fishy things. I assume I'd like anchovies. Am I terribly wrong?

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:18 PM (4df7R)

65 I lectured the pizza cooks at my local take out to try, try, try to get at least one slice down the center of the pie. It's a bitch when you are sharing and no matter how many times you rotate the pizza, there is no even split.

I have probably earned an extra seasoning of cook spit in my pies.

Posted by: toby928© Person of Pallor at December 19, 2012 12:18 PM (evdj2)

66 A everything on it Pappa John's pizza will be my go to food on my selected 'bad' day of eating. I haven't chosen that day yet as I'm on a roll eating low carb , high protein to shore up a six pack again at age 52.

I think I'll be contrarian to resolutionsand pick Jan 1 as my bad day.

Posted by: polynikes at December 19, 2012 12:19 PM (m2CN7)

67 hey 0bama says we're still recovering

Posted by: Jones in CO at December 19, 2012 12:19 PM (8sCoq)

68 He is?

Posted by: lincolnite at December 19, 2012 12:19 PM (3yfH3)

69 Too bad no JournOlists would think to ask Obama, how he feels about the F and F guns roaming freely in drug cartels hands

Posted by: ette at December 19, 2012 12:19 PM (nqBYe)

70 Is that pie for your pet rabbit? Who drops leaves on their goddam pizza pie?

Posted by: Pipe Holder at December 19, 2012 12:19 PM (VTeUD)

71 63
Huh. CBD is gay. Who woulda guessed that?

Posted by: Beefus Meatball at December 19, 2012 12:18 PM (yn6XZ)
**
Nothing wrong that!

Posted by: dananjcon at December 19, 2012 12:20 PM (jvd3N)

72
Oak leaf pizza

Yeah, I noticed that too. Doesn't exactly stimulate the taste buds.

Posted by: Ed Anger at December 19, 2012 12:20 PM (tOkJB)

73 Posted by: blindside at December 19, 2012 12:15 PM (x7g7t)

2-3 days seems best. After a week I usually make a calzone, because it just won't stretch correctly.

Posted by: CharlieBrown'sDildo at December 19, 2012 12:20 PM (GsoHv)

74 Pizza with 6 varieties of Italian sausages on it cause that's what pizza is s'posed to taste like.

[This pizza has arugula]

Arooo-goola!!!!?

Get a rope.

Posted by: MikeTheMoose is Shrugging at December 19, 2012 12:20 PM (0q2P7)

75 Has the short dicked Preezy made his gun grab yet, or is he still warming up the crowd?

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:20 PM (4df7R)

76 Where does all of this anchovy hate come from?


Experience, I would venture

Posted by: fluffy at December 19, 2012 12:20 PM (z9HTb)

77
I think I've eaten there. South and East of UAB? Near 5 Points?

That sounds right. There was a little bar next to it called The Plaza, had the sign mounted upside-down.

Posted by: BackwardsBoy, who did not vote for this shit. at December 19, 2012 12:20 PM (yiIja)

78 Where the radius of the pizza = z and the depth of the pizza = a, the equation for the volume of a pizza is (pi)(zz)(a).

The things I missed by only having a third-grade education...

Posted by: HeatherRadish™ at December 19, 2012 12:20 PM (/kI1Q)

79 I like salty things. I like fishy things. I assume I'd like anchovies. Am I terribly wrong? Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:18 PM (4df7R)

No, you are not.

Go for it.

I highly recommend them paired with pepperoni.

Magherita pepperoni is preferred.

Posted by: Sean Bannion at December 19, 2012 12:20 PM (sbV1u)

80 I've tried making pizza dough before. I always end up over-working it; it ends up way too elastic and won't retain shape. My wife and I have had much better luck buying pre-made bags of dough from the store.

I have yet to find a peel that will fit in my kitchen, though.

Posted by: Hal at December 19, 2012 12:20 PM (MftY/)

81 >I like cold pizza the following day.

Posted by: Walkers! at December 19, 2012 12:16 PM (jWwDJ)


dude I had 2 slices of ground beef mushroom extra cheese for b'fast

Posted by: Jones in CO at December 19, 2012 12:20 PM (8sCoq)

82 Where does all of this anchovy hate come from?

When I worked at a pizza place, we called them worms.

Posted by: toby928© Person of Pallor at December 19, 2012 12:21 PM (evdj2)

83 Don't waste your money on a fancy pizza stone. Go to Home Depot, Lowe's or any tile dealer and get UNGLAZED quarry tile. It must be unglazed because the glazes have lead and other toxic materials that are not food safe.

At Home Depot, 6x6 tiles are about a buck a piece, and if you can get 12x12 or larger pavers, even better. They boost the temperature in my oven up to about 600 degrees F. Makes all the difference in a crispy crust.

Also, be sure to use bread flour and grate the cheese yourself. I use, mozzarella, parmigiana, fontina and provolone.

Buon appetito.

Posted by: J.J. Sefton at December 19, 2012 12:21 PM (XkWWK)

84 hey 0bama says we're still recovering

---

No. We haven't hit bottom yet.

Posted by: WalrusRex at December 19, 2012 12:21 PM (Hx5uv)

85
>>>I like salty things. I like fishy things. I assume I'd like anchovies. Am I terribly wrong?

Anchovies left to ferment in the sun is the critical flavoring agent in Worcestershire sauce. Think of them that way. Salty and dark fishy.

Posted by: MikeTheMoose is Shrugging at December 19, 2012 12:22 PM (0q2P7)

86 Cold pizza is the fo'shizzle, yo. No one else in my family likes it, because they're weird.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:22 PM (4df7R)

87 But it's FISH. On a PIZZA.

Posted by: Jones in CO at December 19, 2012 12:22 PM (8sCoq)

88 Warm beer, cold pizza; breakfast of champions. Posted by: 11B40 at December 19, 2012 12:17 PM (VLBPd)

Even better when you still have Break-Free residue under your nails.

Posted by: Sean Bannion at December 19, 2012 12:22 PM (sbV1u)

89 Put me down on the side that loves anchovies.



They aren't a requirement for me, but if I'm feeling particularly greedy, I'll order them for my pizza if I don't feel like guarding it from the vultures that will try to pick over it when I leave the room.

Posted by: Burn the Witch at December 19, 2012 12:22 PM (IgvLC)

90 67
hey 0bama says we're still recovering


Posted by: Jones in CO at December 19, 2012 12:19 PM (8sCoq)
---You know, we'll probably always be recovering from Obama.

Posted by: JeremiadBullfrog at December 19, 2012 12:22 PM (wDG5U)

91
I like salty things. I like fishy things. I assume I'd like anchovies. Am I terribly wrong?

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:18 PM (4df7R)


Not if you're a bass or a catfish.

Posted by: Ed Anger at December 19, 2012 12:22 PM (tOkJB)

92 I can tolerate microscopic bits of anchoy on a Caesar salad.

Posted by: Beefus Meatball at December 19, 2012 12:23 PM (yn6XZ)

93 Posted by: 11B40 at December 19, 2012 12:17 PM


Do you spin on your head? Or do Major's wet themselves when you yell?

Posted by: fluffy at December 19, 2012 12:23 PM (z9HTb)

94 Any shout-outs to Time Magazine?

Posted by: toby928© Person of Pallor at December 19, 2012 12:23 PM (evdj2)

95 Even better when you still have Break-Free residue under your nails.
Posted by: Sean Bannion at December 19, 2012 12:22 PM (sbV1u)

That made me laugh because I've made that mistake before.

Posted by: polynikes at December 19, 2012 12:23 PM (m2CN7)

96 Anchovies left to ferment in the sun is the critical flavoring agent in Worcestershire sauce. Think of them that way. Salty and dark fishy.
Posted by: MikeTheMoose is Shrugging at December 19, 2012 12:22 PM (0q2P7)


Oooh, YUM. I like me some Worscestershire sauce. And pairing them off with pepperoni sound unbelieveably good right now.

I'd better eat some lunch before I start thinking that arugula monstrosity at the top of the page looks appetizing.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:23 PM (4df7R)

97 Also: 0bama says the fiscal cliff thing is GOP's fault. Says it's because they don't like him. Seriously, he just said as much:

"It's because they have to say no to me."

Posted by: Jones in CO at December 19, 2012 12:23 PM (8sCoq)

98 Corn meal crust, garlic, olive oil brush, and Fontanini Sausage with Fennel and Pomi Tomatoes, that's my trick..

Posted by: Clemenza at December 19, 2012 12:24 PM (Q8Pu5)

99 But it's FISH. On a PIZZA.
Posted by: Jones in CO at December 19, 2012 12:22 PM (8sCoq)


That's how I feel about pineapple.

"It's FRUIT. SWEET fruit. On a PIZZA."

That's just wrong.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:24 PM (4df7R)

100 @ 87 - This.

Although I have had a white shrimp scampi pizza that was excellent but shrimp aren't fish. They're sea bugs.

Posted by: ErikW on the damned phone at December 19, 2012 12:25 PM (q0AAx)

101 >>>They aren't a requirement for me, but if I'm feeling particularly
greedy, I'll order them for my pizza if I don't feel like guarding it
from the vultures that will try to pick over it when I leave the room.

I know right? Put a pizza in a gun safe, they'll figure out how to get in and swipe slices. Put anchovies on your pizza and it's forever safe. It's like mothballs for pizza thieves.

Posted by: MikeTheMoose is Shrugging at December 19, 2012 12:25 PM (0q2P7)

102 If this was already answered in the comments above, too bad.

What the hell is the green shit on the pictured pizza?

(It looks like it would be easily removed but I must wonder if the flavor of the pizza is destroyed by it.)

Posted by: RioBravo at December 19, 2012 12:25 PM (eEfYn)

103 When you leave pizza out for too long, it turns green apparently.

Posted by: Tonic Dog at December 19, 2012 12:25 PM (X/+QT)

104 97
Also: 0bama says the fiscal cliff thing is GOP's fault. Says it's because they don't like him. Seriously, he just said as much:

"It's because they have to say no to me."


Posted by: Jones in CO at December 19, 2012 12:23 PM (8sCoq)
---Our Commander-in-chief, sowing the seeds of racism.
Keep f---ing that chicken.

Posted by: JeremiadBullfrog at December 19, 2012 12:25 PM (wDG5U)

105 Shit. Now I want pizza.

Posted by: Vizzini at December 19, 2012 12:25 PM (O7Q1u)

106 You know, we'll probably always be recovering from Obama.
Posted by: JeremiadBullfrog at December 19, 2012 12:22 PM (wDG5U)


It's like alcoholism or drug addiction. You're always a recovering alcoholic, never fully recovered, because the opportunity for relapse is always just a drink away.

In our case, the opportunity for another fucking Preezy like Obamshit is just another Marxist shithead away.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:26 PM (4df7R)

107 Posted by: J.J. Sefton at December 19, 2012 12:21 PM (XkWWK)

I move my stone all the time between the bottom of the oven and the top rack near the broiler element. And I haven't found 18"x18" tiles, although I'll bet they exist.

Posted by: CharlieBrown'sDildo at December 19, 2012 12:26 PM (GsoHv)

108 My Kryptonite is a thin crust Dominos pizza with mushrooms and black olives. Nom nom nom and its all gone while I feel happy.

Posted by: Anna Puma (+SmuD) at December 19, 2012 12:26 PM (QdVWw)

109 Also, be sure to use bread flour and grate the cheese yourself. I use, mozzarella, parmigiana, fontina and provolone. Posted by: J.J. Sefton at December 19, 2012 12:21 PM (XkWWK)

Great advice on the cheeses. Always do at least two kinds. I use everything you've listed except the provolone, unless I can find a good aged one. Also, don't overlook some other non-Italian cheeses. I did a pizza once with smoked Gouda and leftover barbeque chicken, and dots of barbeque sauce around the middle that was awesome.

I'd recommend something a little higher in protein than bread flour though. King Arthur has a "pizza blend" flour that's really good. You can order it online.

The higher the protein percentage, the crispier the crust. Provided you roll or stretch it thin enough too.

Posted by: Sean Bannion at December 19, 2012 12:26 PM (sbV1u)

110 "But it's FISH. On a PIZZA."



I can take putting fish on a pizza before I can take someone putting a fucking salad on it.

Posted by: Burn the Witch at December 19, 2012 12:26 PM (IgvLC)

111 A good anchovy is righteous, a bad anchovy is like spoiled gull puke..

Posted by: Clemenza at December 19, 2012 12:27 PM (Q8Pu5)

112 I've tried making pizza dough before. I always end
up over-working it; it ends up way too elastic and won't retain shape.
My wife and I have had much better luck buying pre-made bags of dough
from the store.



I have yet to find a peel that will fit in my kitchen, though.

Posted by: Hal at December 19, 2012 12:20 PM (MftY/)

Funny, we bought one of those Trader Joe's bags once and it was soo sticky we barely got it out of the bag. Then it wouldn't retain it's shape (it just kept stretching and shrinking back down.)Finally we couldn't get it off the damned peel so I folded it into a Calzone and just flipped it over and scrapped it off.That was actually the last time I tried making homemade pizza. (FWIW, I'm not a bad cook, and I can bake up a storm*, but for some reason Pizza eludes me.)
*My record is 164 cookies in one evening that I then pack in a box and flew with me to PAX for the Cookie Brigade. It's only a record because I started at like 6PM and my flight was at 6AM the next morning.

Posted by: tsrblke (work) at December 19, 2012 12:27 PM (4F5x1)

113 I like salty things. I like fishy things. I assume I'd like anchovies. Am I terribly wrong?

Anchovies are actually wonderful if you buy the ones packed in oil. Some even come wrapped around capers for those who really love salt. The problem with most pizzerias is they use the ones packed in salt and packaged in a huge, restaurant sized can and since they are trying to cut costs, they buy the cheapest crap available. Few people order the anchovies so they sit there forever and take on the taste of the can.

Anchovies are a necessary ingredient if you want to make the perfect stuffing for green bell peppers or squid in tomato sauce or baked fresh sardines.

Posted by: RondinellaMamma at December 19, 2012 12:27 PM (53riN)

114 Artichoke and arugula pizza? Is that how your husband likes it?

Posted by: Golan Globus at December 19, 2012 12:27 PM (7vSU0)

115 Now 0bama is implying that GOP should work with him because kids got killed last week

Posted by: Jones in CO at December 19, 2012 12:27 PM (8sCoq)

116 I really think Mayor Bloomberg should ban pizza with salad or fish. It is completely unnecessary.

Posted by: RioBravo at December 19, 2012 12:27 PM (eEfYn)

117 Oak leaf pizza, yummy.

Posted by: maddogg at December 19, 2012 12:27 PM (OlN4e)

118 Use filtered water. Chlorine kills yeast.
Proof at least overnight. 24 hours is best.
You can make a larger batch of dough, and freeze it. Works fine, just thaw in the refrigerator overnight, and start as normal.
Use cornmeal on the peel to get the pizza off of it. Or buy a screen from a restaurant supply store.
You can use a cast iron pan as your stone. Cast iron pan ON a stone is quite good, especially for a pan style crust.
If you are having trouble working the dough after a few days, add a little more water to your recipe. Or less, if it's too sticky.

Posted by: Jay in Ames at December 19, 2012 12:28 PM (i2Lsf)

119 Further to my post at 83, you have to preheat the stone for about an hour on maximum heat. I also do not use a pizza peel. I place the dough in a sheet pan and the crust gets very crisp. Also, I use two layers of stones and slide the pan in between to maximize the heat.

Posted by: J.J. Sefton at December 19, 2012 12:28 PM (XkWWK)

120 That's how I feel about pineapple. "It's FRUIT. SWEET fruit. On a PIZZA." That's just wrong. Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:24 PM (4df7R

I posted this yesterday too.

Try the pineapple but with loads of crispy bacon and....jalapeno.

Each one of those toppings plays off the other. Together they are awesome.

Posted by: Sean Bannion at December 19, 2012 12:28 PM (sbV1u)

121
It's like alcoholism or drug addiction. You're always a recovering alcoholic, never fully recovered, because the opportunity for relapse is always just a drink away.

Yeah, about that. Why come you can sucessfully quit smoking, but not drinking?

Posted by: BackwardsBoy, who did not vote for this shit. at December 19, 2012 12:28 PM (yiIja)

122 I miss Shakey's Pizza. At one time they had 500 stores, now less than 100.

Posted by: toby928© Person of Pallor at December 19, 2012 12:28 PM (evdj2)

123 Oh no! Sam Donaldson has been arrested for DUI! Linked on Drudge.

Posted by: WalrusRex at December 19, 2012 12:28 PM (Hx5uv)

124 0bama says we have to get the deal done because of kids getting killed and green energy

Posted by: Jones in CO at December 19, 2012 12:28 PM (8sCoq)

125 Anchovies are actually wonderful if you buy the ones packed in oil. Some even come wrapped around capers for those who really love salt.

*mouth waters* CAPERS...

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:28 PM (4df7R)

126 We don't make our own pizza, due to living in The Circle Of Edible Pizza (one of the top reasons for putting up with Illinois, really), which is an arc with Pizzeria Due as its center point starting at the Wisconsin border and ending at East Chicago.

We have found, however, that warming and crisping take-out or delivery pizza on a pizza stone rejuvenates it wonderfully. Preheat the oven and stone to three-fiddy degrees, and then turn it off when you put in the pizza. Use a piece of parchment paper on the peel under the pizza, and then slide paper and pizza onto the stone. Keeps the whole shebang from sticking to the stone and pizza. The parchment paper will char if you let it touch the sides of the oven, so trim it a bit. Beats cornmeal on the stone, and keeps the stone clean so you don't get that burnt-cheese smell when you heat it up. Take it out after about 5 minutes and it will be hot and crisp again.

Posted by: Sort-of-Mad Max at December 19, 2012 12:28 PM (DLu2s)

127 And call me crazy but, no pizza was ever as good as the stuff they sold at the drive-in movie snack shack.

Posted by: toby928© Person of Pallor at December 19, 2012 12:29 PM (evdj2)

128 >
I miss Shakey's Pizza.

me too. It was the go-to pizza joint back in HS. Great pie.

Posted by: Jones in CO at December 19, 2012 12:29 PM (8sCoq)

129 0bama just announced that 'this is the united states of america.'

Posted by: Jones in CO at December 19, 2012 12:30 PM (8sCoq)

130 "But it's FISH. On a PIZZA."




Every time I've had pizza in Germany "tuna fish and onion" is on the menu. My spirit of adventure doesn't stretch that far...Schinken mit Champignons is good enough.

Posted by: HeatherRadish™ at December 19, 2012 12:30 PM (/kI1Q)

131 Those tomato plants need to ripen before you slap them across any old thing.

Posted by: Chef Boyhard (D) at December 19, 2012 12:30 PM (I88Jc)

132
When I was working in Arkansas I used to hit this place's weekly pizza buffet. The least popular pie (even less popular than the Hawaiian pie) was the cheeseburger pie. I loved it.

The dough was covered with mustard and along with the sauce and cheese, the toppings were browned ground beef and pickles. Yum!

Posted by: Ed Anger at December 19, 2012 12:30 PM (tOkJB)

133 Did he say the '57 United States of America?

Posted by: Anna Puma (+SmuD) at December 19, 2012 12:30 PM (QdVWw)

134 118 Posted by: Jay in Ames at December 19, 2012 12:28 PM (i2Lsf)


Tap water and Fleischmann's yeast proofed for 10 minutes. I use the dough after it has risen and freeze the remainder. Comes out perfectly either way.

NYC water. That's why our bagels are great.

Posted by: J.J. Sefton at December 19, 2012 12:30 PM (XkWWK)

135 Hey, ObaMao just said "Lurch" but I don't see J.F'nKerry anywhere. What the.....?

Posted by: Urban Achiever at December 19, 2012 12:31 PM (sd73r)

136 Every 0bama sentence begins with

"... ih ih ih ih ih ih ih..."

Posted by: Jones in CO at December 19, 2012 12:31 PM (8sCoq)

137 0bama just announced that 'this is the united states of america.'

Were his next words "for now"?

Posted by: Sean Bannion at December 19, 2012 12:31 PM (sbV1u)

138 WTF is a 'peel'?



Posted by: blindside at December 19, 2012 12:06 PM


In guitar land it would be a Gibson SG. lol

Posted by: Berserker at December 19, 2012 12:31 PM (FMbng)

139 Yeah, about that. Why come you can sucessfully quit smoking, but not drinking?
Posted by: BackwardsBoy, who did not vote for this shit. at December 19, 2012 12:28 PM (yiIja)


Because REASONS. But I think it's largely because there's still a large element out there that doesn't believe nicotine is addictive, and that smoking is just a habit rather than an addiction. For some folks I've no doubt it is.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:32 PM (4df7R)

140 124
0bama says we have to get the deal done because of kids getting killed and green energy


Posted by: Jones in CO at December 19, 2012 12:28 PM (8sCoq)
---Hey, that's a serious logical argument.

Posted by: 51% at December 19, 2012 12:32 PM (wDG5U)

141 Obama, "If you like your America you can keep it."

Posted by: Anna Puma (+SmuD) at December 19, 2012 12:32 PM (QdVWw)

142 Current special at Domino's Pizza Japan:

The Quatro Dream
1/4 Kobe beef
1/4 Black Angus beef stew
1/4 Crab seafood special
1/4 Iberian pork tomato sauce

M 3000 yen
L 4000 yen

Posted by: weft cut-loop at December 19, 2012 12:32 PM (cEtVC)

143 Anchovies are a necessary ingredient if you want to make the perfect
stuffing for green bell peppers or squid in tomato sauce or baked
fresh sardines.



I bet that smells really pungent.

Posted by: Sandra Fluke's thong at December 19, 2012 12:32 PM (z9HTb)

144 Weft that sounds yummy, but the delivery fee would be a bit out of my budget.

Posted by: Anna Puma (+SmuD) at December 19, 2012 12:33 PM (QdVWw)

145 Thin crust...its worth the extra effort.

Posted by: walknot at December 19, 2012 12:33 PM (vo2je)

146
Every time I've had pizza in Germany "tuna fish
and onion" is on the menu. My spirit of adventure doesn't stretch that
far...Schinken mit Champignons is good enough.




Posted by: HeatherRadish™ at December 19, 2012 12:30 PM (/kI1Q)
----I've done that for you (but it is not tuna or the tuna is spoiled - I think it is anchovies or similar). It is no better in Germany.

Posted by: RioBravo at December 19, 2012 12:34 PM (eEfYn)

147 "And call me crazy but, no pizza was ever as good as the stuff they sold at the drive-in movie snack shack."


You're crazy. School cafeteria pizza on the much-anticipated Pizza Friday was the best. Purely on principle though, as quality didn't enter the equation.


Do any schools still serve that beloved crappy pizza square, or has The Empress banned everything remotely enjoyable?

Posted by: Burn the Witch at December 19, 2012 12:34 PM (IgvLC)

148
When I was working in Arkansas I used to hit this place's weekly pizza buffet. The least popular pie (even less popular than the Hawaiian pie) was the cheeseburger pie. I loved it.

I ran the #2 Pizza Inn in the nation at one time. Our buffets were always packed. I miss the Taco Pizza we had (don't laugh, it was pretty good, even if it did have lettuce on it).

And yeah, pineapple should always be used with bacon, then drizzled with shredded mozz on top.

Posted by: BackwardsBoy, who did not vote for this shit. at December 19, 2012 12:34 PM (yiIja)

149 WTF is a 'peel'?
----
Green shit that goes on a pizza? /

Posted by: RioBravo at December 19, 2012 12:35 PM (eEfYn)

150 0bama says the gun task force will make recommendations that will lead to proposals that he will reveal in the SOTU

says hopefully NRA will do some 'self-reflection'

says gun owners are being 2A absolutists



Posted by: Jones in CO at December 19, 2012 12:36 PM (8sCoq)

151 Needs less green leafy shit and a LOT more crushed red pepper.

Green leafy shit isn't food, its what food eats.

Posted by: @PurpAv at December 19, 2012 12:36 PM (JwFAO)

152 M 3000 yen
L 4000 yen

Posted by: weft cut-loop at December 19, 2012 12:32 PM (cEtVC)


Holy Christmas but that is some expensive pizza. I don't think I'm ready to spend $50 on one large.

I blame the Kobe beef.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:36 PM (4df7R)

153 says gun owners are being 2A absolutists

Hell yes, and proud of it. And that goes for us non-owners who either plan to own someday or who believe in the fucking Constitution, you flap-eared dipshit.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:37 PM (4df7R)

154 ""You're crazy. School cafeteria pizza on the much-anticipated Pizza
Friday was the best. Purely on principle though, as quality didn't
enter the equation.
""


I remember that. Pizza friday was theee shit. We had little round ones. It was the only day I bought the extra serving. It was actually pretty good.

Posted by: Berserker at December 19, 2012 12:37 PM (FMbng)

155 says gun owners are being 2A absolutists

Posted by: Jones in CO at December 19, 2012 12:36 PM (8sCoq)

Agreed.

Get rid of the 1st amendment absolutists and we can talk about the 2nd.

Or not.

Wow. Logic is hard for the Cocksucker-in-Chief.

Posted by: CharlieBrown'sDildo at December 19, 2012 12:37 PM (GsoHv)

156 jake tapper just asked TFG 'where have you been?'

Posted by: Jones in CO at December 19, 2012 12:37 PM (8sCoq)

157 says hopefully NRA will do some 'self-reflection'

The NRA will bring hard data.
Obama will bring soft bullshit.

Posted by: @PurpAv at December 19, 2012 12:38 PM (JwFAO)

158 Raising children in America.

http://preview.tinyurl.com/yjgx7z9

Posted by: WalrusRex at December 19, 2012 12:38 PM (Hx5uv)

159 that Q musta pissed 0bama off because he cut off the presser after that

Posted by: Jones in CO at December 19, 2012 12:38 PM (8sCoq)

160
says gun owners are being 2A absolutist

Yeah, so what? Hey Bronco Bamma, does the law mean anything or not?

Posted by: BackwardsBoy, who did not vote for this shit. at December 19, 2012 12:38 PM (yiIja)

161 Posted by: @PurpAv at December 19, 2012 12:36 PM (JwFAO)

Wait 30 seconds.

I'm posting another photo because I am tired of all this abuse!

Posted by: CharlieBrown'sDildo at December 19, 2012 12:38 PM (GsoHv)

162 there's still a large
element out there that doesn't believe nicotine is addictive, and that
smoking is just a habit rather than an addiction. For some folks I've no
doubt it is.

The addictions work in different ways. Nicotine for instance if you cannot feed the habit several times a day it is hard to become really addicted. I've smoked pipes and cigars off and on for years. Last time I smoked was over 6 months ago, and it never bothers me that I'm not smoking, I don't even think about it unless someone brings the subject up.

Alcohol on the other hand is pervasive. There is no lower threshold for its potentially addictive properties. So if you have anything like a "habit"* then you have to watch it close lest it creep up on you. But you could be a quite heavy drinker and be OK, actually living on average longer than a non-drinker. It's really hard to tell with alcohol, if, when, and how addiction will affect you.

(I categorize a habit as any amount of drinking more than once a month)

Posted by: MikeTheMoose is Shrugging at December 19, 2012 12:39 PM (0q2P7)

163 > you flap-eared dipshit.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:37 PM (4df7R)

Moi?

Posted by: Jones in CO at December 19, 2012 12:39 PM (8sCoq)

164 >>>Also, be sure to use bread flour and grate the cheese yourself. I use, mozzarella, parmigiana, fontina and provolone. Buon appetito.

Posted by: J.J. Sefton

Piker. I sow my own wheat, harvest it, & grind it myself. I milk my own buffaloes & use the milk to make my own cheese.

Posted by: Walkers! at December 19, 2012 12:39 PM (jWwDJ)

165 A 2A absolutist would argue that criminals, children and the insane are entitled to firearms.

Posted by: @PurpAv at December 19, 2012 12:39 PM (JwFAO)

166 Obama will bring soft bullshit.

Still warm and steaming, with little bits of grass in it.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:39 PM (4df7R)

167 Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:32 PM (4df7R)

Well a few things though. Smokers often have to be careful or they'll fall of the the smoking wagon, but I think that it's just less emphasized.

The other thing is Nicotine's effects on impulse control (outside the addiction aspect) are significantly less than alcohol. So if you do fall of the wagon and have one Cigarette you're not also lowering your inhibitions that might result in your having a second, or a 3rd, or a blackout amount.

Finally, we've demonized (for better or worse) smoking to the point that it's significantly rarer that you'll go out with a bunch of people who will light up socially than you will go out with a group who drinks socially. (i.e. I go out to dinner with friends, we're all likely to get beer or wine, we're very unlikely to start smoking.)

Posted by: tsrblke (work) at December 19, 2012 12:40 PM (4F5x1)

168 I miss my old pizza place in Massachusetts, "Blue Jeans Pizza". I'd call and the guy who answered would basically ask me "which one tonight, or will it be both"? referring to mu usual orders of eithera large bacon and onion pizza and/or a large boneless buffalo wings with extra bleu cheese. And the random pint of Ben Jerry's, of course. Then I'd wait ten minutes, walk down three flights of stairs and go two houses over and pick it up.

Posted by: Lincolntf at December 19, 2012 12:40 PM (tkoGU)

169 Charlie Brown, would you please abbreviate your name on your headline? I would consider it a great favor. Thank you.

Posted by: Miss Marple at December 19, 2012 12:40 PM (GoIUi)

170 > The NRA will bring hard data.

I've been an NRA member for 20 years. They're going to fold like a cheap suit.

Posted by: Lemmenkainen, Freelance Warlord at December 19, 2012 12:40 PM (ZWvOb)

171 My favorite these days is an authentic pizza quattro stagione (4 Seasons Pizza.) Prosciutto or pancetta, Porcini shrooms, artichokes and kalamata olives. I like to add some capers.

For cheese, you use just a small amount of high-quality Parmesan or Parmesan/Romano. No mozz. Mozz weighs it down and obliterates all the flavors.

Posted by: BlueStateRepub at December 19, 2012 12:40 PM (7ObY1)

172 I don't like so much meat on a pizza no you can't have my man-card.


Where do you get pizza sauce? All I ever see in the pasta aisle is spaghetti sauce.

Posted by: eleven at December 19, 2012 12:40 PM (KXm42)

173 Ahhh, school pizza. I remember that.



They'd serve us a fiesta pizza with taco seasonings, beef, cheddar and colby jack, taco sauce and refried beans.



I loved school pizza. c_c Fond, fond cafeteria memories... small Midwest schools were the best...

Posted by: Kinley Ardal at December 19, 2012 12:40 PM (POKpp)

174 Moi?
Posted by: Jones in CO at December 19, 2012 12:39 PM (8sCoq)


Of course not, silly! I refuse to call the Preezy by his name, which is why I refer to him with a range of colorful insults. That particular one was meant for him.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:40 PM (4df7R)

175
127And call me crazy but, no pizza was ever as good as the stuff they sold at the drive-in movie snack shack.

That's because you were eating the pizza with the same fingers that had been down your girlfriend's panties all night.

Posted by: jwest at December 19, 2012 12:40 PM (ZDsRL)

176 164 Posted by: Walkers! at December 19, 2012 12:39 PM (jWwDJ)


I use gerbil milk cheese.

Posted by: J.J. Sefton at December 19, 2012 12:41 PM (XkWWK)

177 Oh BTW.....the best topping on a pizza by far is tomatoes.

True story. You'll thank me.

Posted by: eleven at December 19, 2012 12:41 PM (KXm42)

178 >>>LOT more crushed red pepper.

I love crushed red pepper. Also crushed garlic is great (if you live alone.)

Posted by: Walkers! at December 19, 2012 12:41 PM (jWwDJ)

179 says hopefully NRA will do some 'self-reflection'

says gun owners are being 2A absolutists





Posted by: Jones in CO at December 19, 2012 12:36 PM


He is a cock holster. A fucking would be tyrant lecturing us about the 2A.

Posted by: Berserker at December 19, 2012 12:41 PM (FMbng)

180 Forget the pizza stone, they suck. For great homemade pizza you must have a baking steel. Cook a pizza in 3-4 minutes on it and it is the closest thing you will ever get to wood fired. Serious eats reviewed them recently and loved it.

http://bakingsteel.com/shop/baking-steel/

Posted by: scofflawx at December 19, 2012 12:41 PM (N1Rjx)

181 Get rid of the 1st amendment absolutists and we can talk about the 2nd.

The O-administration already stomped all over the "no state religion" clause of the first when they told Christians they can't refuse to support abortion.

Posted by: HeatherRadish™ at December 19, 2012 12:41 PM (/kI1Q)

182 mmmmmm meat pizza

Posted by: Anna Puma (+SmuD) at December 19, 2012 12:41 PM (QdVWw)

183 >Of course not, silly! I refuse to call the Preezy by
his name, which is why I refer to him with a range of colorful insults.
That particular one was meant for him.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:40 PM (4df7R)

I know- just messin with ya, homes

Posted by: Jones in CO at December 19, 2012 12:42 PM (8sCoq)

184 >>>I use gerbil milk cheese.

Posted by: J.J. Sefton

You milk the girls yourself, I bet!

Posted by: Walkers! at December 19, 2012 12:43 PM (jWwDJ)

185 The salad goes in the bowl next to the pizza, not on it.

Posted by: johnd01 at December 19, 2012 12:43 PM (ukNFU)

186 Mmm, pizza. And anchovies. Nomnomnom. There's a place in Peeksville NY that makes chicken marsala pizza; only had it once, but I loved it. Personally, a good thin crust pepperoni and onion with anchovies is my idea of good eatin'.

"It's because they have to say no to me."

You know, Choom Boy, you're right. That's because we respect the office of the president. If we were the same sort of treasonous shitweasels as your party consists of, we'd say, not "no," but "get fucked, get cancer, piss off, take your cocksmoking boyfriend and boob-belted beard with you, GTFO of our faces and just drop dead, you dog-eating, coke-snorting mocha-colored SCOAMF."

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 12:43 PM (zF6Iw)

187 I think MWR is a homette BTW.

Posted by: eleven at December 19, 2012 12:43 PM (KXm42)

188
I like salty things. I like fishy things. I assume I'd like anchovies. Am I terribly wrong?
Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:18 PM (4df7R)


You are not wrong, but a true friend.

Now, stop assumin' and start consumin'!

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars at December 19, 2012 12:43 PM (Jcd0S)

189 I ran the #2 Pizza Inn in the nation at one time.

Slacker. Why not #1?

Posted by: Golan Globus at December 19, 2012 12:43 PM (7vSU0)

190 Posted by: eleven at December 19, 2012 12:40 PM (KXm42)

Screw the canned or bottled crap.

Try plain chopped tomatoes. The Pomi brand is pretty good.

I add a pinch of sugar, salt and pepper, and if I am feeling adventurous some herbs. But not much....I like the flavor of the tomatoes to dominate.

[It's also much cheaper]

Posted by: CharlieBrown'sDildo at December 19, 2012 12:44 PM (GsoHv)

191 I'll have to wait until spring/summer. I had a ton of that stuff you put on that pizza on my trees, but now they're all brown and/or have fallen to the ground.

Posted by: BurtTC at December 19, 2012 12:44 PM (TOk1P)

192 Holy Christmas but that is some expensive pizza. I don't think I'm ready to spend $50 on one large.
I blame the Kobe beef.
Posted by: MWR


I think it's both kinds of beef adding to the expense. The medium all Black Angus is ¥3000 alone, and the medium all Kobe is ¥4800.

Then again, shit's expensive in J-ville.

Posted by: weft cut-loop at December 19, 2012 12:44 PM (cEtVC)

193 Charlie Brown, would you please abbreviate your name on your headline? I would consider it a great favor. Thank you.


Posted by: Miss Marple at December 19, 2012 12:40 PM (GoIUi)

While I do loves me some juvenile humor it does suck that I am at work and having CBD's nick in huge letters at the top of the article is not helping so I see the sentiment here.

Posted by: tsrblke (work) at December 19, 2012 12:44 PM (4F5x1)

194 They'd serve us a fiesta pizza with taco seasonings, beef, cheddar and colby jack, taco sauce and refried beans.

Which was made from leftovers from tacos and/or chili earlier in the week...the regular pizza was leftovers from spaghetti with meatsauce....

which was leftovers from maid-rites.

Posted by: HeatherRadish™ at December 19, 2012 12:44 PM (/kI1Q)

195 I once dated a woman solely because she admitted she liked anchovy pizza. Also, well, tits.

Posted by: Armed at December 19, 2012 12:44 PM (uEm7J)

196 127And call me crazy but, no pizza was ever as good as the stuff they sold at the drive-in movie snack shack.That's because you were eating the pizza with the same fingers that had been down your girlfriend's panties all night.
Posted by: jwest at December 19, 2012 12:40 PM (ZDsRL)


So every pizza tasted like anchovies to you, I take it?

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 12:44 PM (zF6Iw)

197
YUM! and to those individuals who feel anchovies are a fatwa, try them on white pizza with artichokes and spinach, plus great whacks of fresh tomatao, and onions. The perfect bite!

Posted by: barbarausa at December 19, 2012 12:45 PM (WWeoI)

198 A 2A absolutist would argue that criminals, children and the insane are entitled to firearms.
Posted by: @PurpAv at December 19, 2012 12:39 PM (JwFAO)


You think so? I would say a 2A absolutist would argue that American citizens are entitled to bear any firearm he or she wants, and that this right shouldn't be infringed upon because some people think certain guns look scary.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:45 PM (4df7R)

199 a pizza should have:

thin crust, fully cooked (I'm looking at you, Domino's)

light chewy crust

thick gooey cheese

paper-thin pepperoni slices

a light dusting of crushed red pepper

spicy red sauce

Posted by: Jones in CO at December 19, 2012 12:45 PM (8sCoq)

200 I am amazed at the people who are so mad at the NRA about this. I know it is faux outrage, but man, because of this nutjob, the NRA is a terrorist organization? Members should be killed?

Posted by: Golan Globus at December 19, 2012 12:46 PM (7vSU0)

201 FNC says 3 State Dept employees have resigned

Posted by: Jones in CO at December 19, 2012 12:47 PM (8sCoq)

202 "I use gerbil milk cheese."


Gerbils aren't just for entertainment?

Posted by: Richard Gere at December 19, 2012 12:47 PM (IgvLC)

203 I think MWR is a homette BTW.
Posted by: eleven at December 19, 2012 12:43 PM (KXm42)


I am, but I don't let it keep me up at nights. And I think "homes" is gender neutral, isn't it?

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:47 PM (4df7R)

204 Hollowpoint I am
I do not like green pizza without ham
Hollowpoint I am
I would not like it in a van
I would not like it with a beer in hand
I do not like green pizza without ham
I would not eat it without meat
I would not eat it off Kate Upton's seat
I do not like green pizza without ham

Posted by: Hollowpoint at December 19, 2012 12:47 PM (SY2Kh)

205 112 I've tried making pizza dough before. I always end
up over-working it; it ends up way too elastic and won't retain shape.
My wife and I have had much better luck buying pre-made bags of dough
from the store.



I have yet to find a peel that will fit in my kitchen, though.

Posted by: Hal at December 19, 2012 12:20 PM (MftY/)
Funny, we bought one of those Trader Joe's bags once and it was soo sticky we barely got it out of the bag. Then it wouldn't retain it's shape (it just kept stretching and shrinking back down.)Finally we couldn't get it off the damned peel so I folded it into a Calzone and just flipped it over and scrapped it off.That was actually the last time I tried making homemade pizza. (FWIW, I'm not a bad cook, and I can bake up a storm*, but for some reason Pizza eludes me.)


Trader Joe's pizza dough does get too elastic-y plus it's square, and is difficult to roll out round. Fresh & easy's plain pizza dough in their refrigerated section (NOT the whole wheat dough, which waaaay too sticky and over glutenous) works great for us. Trick is to not have it too close to room temperature when you roll it out on the peel.

Sprinkle flour on the peel, and dust both sides of the dough. Roll it out. Then, before putting on all toppings, sprinkle corn meal on the peel under the rolled out dough.

The pizza stone is on the over, pre-heated to at least 450F. When ready to transfer, sprinkle some corn meal on the pizza stone, then patiently transfer the pizza from the peel to the stone using a cooking spatula to help any sticky spots on the peel.

Cook the pizza for 10-15 min, depending on thickness and toppings.

Does anybody know where I can find a better peel than the ones they have at Bed Bath & Beyond or Target? One's that don't stick to the dough as much?

Posted by: Trubador at December 19, 2012 12:47 PM (MlrAE)

206
Slacker. Why not #1?

Too long a commute from Huntsville, AL to wherever it was in Tejas that the #1 store was in. Color me surprised to have the #2 store in Al at all. It was a new market for them, but Pizza Hut wound up eating our lunch (to coin a phrase).

Posted by: BackwardsBoy, who did not vote for this shit. at December 19, 2012 12:48 PM (yiIja)

207
So every pizza tasted like anchovies to you, I take it?
Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 12:44 PM (zF6Iw) Back in the drive-in movie days, everything tasted like anchovies.

Posted by: jwest at December 19, 2012 12:48 PM (ZDsRL)

208 Favorite damn pizza place closed down suddenly over the summer.

http://tinyurl.com/cgy2fps

DiSallas in the burgh.

Posted by: RWC at December 19, 2012 12:49 PM (fWAjv)

209 I am amazed at the people who are so mad at the NRA about this. I know it is faux outrage, but man, because of this nutjob, the NRA is a terrorist organization? Members should be killed?
Posted by: Golan Globus at December 19, 2012 12:46 PM (7vSU0)


Remember that leftists do not believe in independent action. Everything good or bad that ever happens is due to top-down control. Individual charity doesn't exist, just as individual villainy is a myth. Tiny Dick Babykiller would never have done what "he" did if the NRA hadn't been out there selling guns to little children and killing black people.*

*That's what the left thinks the NRA does.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:49 PM (4df7R)

210 @J.J. Sefton,

Ever been to Keste?

It's in your neighborhood (west village...right?)

Posted by: CharlieBrown'sDildo at December 19, 2012 12:50 PM (GsoHv)

211 >>>>>.Magherita pepperoni is preferred.<<<<<

I have a friend who supervises meat inspectors for the USDA. He says the only meat he would never eat is pepperoni. I was afraid to ask. I eat it anyway, having eaten worse I'm sure.

Posted by: Javems at December 19, 2012 12:50 PM (nTgAI)

212 Ummmm....don't wake up JEF to tell him this but, of course we're absolutists. It's because if something doesn't mean what it says....then it doesn't mean what it says. See how logic works?

What part of "shall not be infringed" is he having a problem with?

Man, he is dumber than a 5 lbs of cum.

Posted by: Sean Bannion at December 19, 2012 12:51 PM (sbV1u)

213 Posted by: Trubador at December 19, 2012 12:47 PM (MlrAE)

OK clearly I did something horribly wrong, because this wasn't "square" it was a bag o' dough. (Giant Dough ball)

Also semolina vs. Cornmeal vs. flour for the non sticking? Anyone care to weigh in?

Posted by: tsrblke (work) at December 19, 2012 12:51 PM (4F5x1)

214 Hhmm, do not order this if your country will consider it pr0n
http://www.hlj.com/product/SSS72375

Posted by: Anna Puma (+SmuD) at December 19, 2012 12:51 PM (QdVWw)

215 Okay, I've spent too much time at the HQ over the years, because I swear when I saw that second pizza picture my very first thought -- not second or third -- was, "Is that a pizza topped with vaginas?"

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 12:51 PM (4df7R)

216 @209 I know how they are and shouldn't be surprised. I got unfriended on FB for suggesting to a guy that the NRA weren't terrorists who should be sent to Gitmo.

I mean these people think that Wayne LaPierre was handing this loser magazines and laughing all the way.

Posted by: Golan Globus at December 19, 2012 12:51 PM (7vSU0)

217 The best Pizza I've ever had is - New Haven by either Pepe's or Sally's. It's a thin crust, which I don't usually like. But in either case, I'll make an exception. Legend has it that Frank Sinatra had in his contract that when he played Vegas, they'd fly a Pepe's pizza out to him for his after-show meal.

Posted by: RightWingProf at December 19, 2012 12:51 PM (IC6Er)

218 So....you're saying my frozen pizza isn't as tasty as the food chemists at Corporation X have led me to believe?

Posted by: model-1066 at December 19, 2012 12:52 PM (mGsuW)

219 Walrus Rex- http://preview.tinyurl.com/yjgx7z9

That vid was funny as hell. Morons, best part starts at 4:56 right towards the end.

Posted by: Tobacco Road at December 19, 2012 12:52 PM (4Mv1T)

220 184 Posted by: Walkers! at December 19, 2012 12:43 PM (jWwDJ)

I go over to Greg Focker for that.

Posted by: J.J. Sefton at December 19, 2012 12:53 PM (XkWWK)

221 Posted by: tsrblke (work) at December 19, 2012 12:44 PM (4F5x1)

So you and Miss Marple would have me deny my heritage because of some antiquated, Victorian discomfort with non-heteronormative naming?

No problem.

Posted by: CharlieBrown'sDildo at December 19, 2012 12:53 PM (GsoHv)

222
Hey! When did they stop calling the new comment thingy the new comment thingy?

Posted by: Walkers! at December 19, 2012 12:53 PM (jWwDJ)

223 Charlie Brown's Dipthong?

Posted by: BurtTC at December 19, 2012 12:54 PM (TOk1P)

224 Walkers! You new around here or something?

Posted by: Anna Puma (+SmuD) at December 19, 2012 12:54 PM (QdVWw)

225
DiSallas in the burgh.
Posted by: RWC at December 19, 2012 12:49 PM (fWAjv) For square pizza, the best is Cloverleaf Bar.Check a picture at cloverleafrestaurant.com

Posted by: jwest at December 19, 2012 12:54 PM (ZDsRL)

226 Try "CharlieBrownsDoohickey." For over the fold.

Posted by: eleven at December 19, 2012 12:54 PM (KXm42)

227 Has to be thin crust, no matter what the toppings.

Posted by: Lincolntf at December 19, 2012 12:55 PM (tkoGU)

228 Hey! When did they stop calling the new comment thingy the new comment thingy?

Posted by: Walkers! at December 19, 2012 12:53 PM (jWwDJ)


New comment thingy is at least five years old. Probably time to accept it as just comment thingy.

Posted by: Golan Globus at December 19, 2012 12:55 PM (7vSU0)

229

That second pizza looks like an alien monster on the old Star Trek TOS.

Just give me the phone, we can fix this.

Posted by: imp at December 19, 2012 12:55 PM (UaxA0)

230 Charlie Brown's Dilophosaurus???

Posted by: Anna Puma (+SmuD) at December 19, 2012 12:55 PM (QdVWw)

231 This is how the re-education begins. It starts subtly with a transition of cuisine.

Posted by: Fritz at December 19, 2012 12:56 PM (/ZZCn)

232 Dudes, I know about nostalgia but even as a kid I knew that Shakey's pizza sucked.


says hopefully NRA will do some 'self-reflection'

says gun owners are being 2A absolutists

For the love of God, is this guy even capable of thinking of people who don't think like him as being Americans? He's not the president of the people, he's the president of the left and the takers who depend on them.

Posted by: joncelli at December 19, 2012 12:56 PM (RD7QR)

233 210 @J.J. Sefton,

Ever been to Keste?

It's in your neighborhood (west village...right?)
Posted by: CharlieBrown'sDildo at December 19, 2012 12:50 PM (GsoHv)

About 2 years ago when it first opened. Lines out the door to get it. The taste was good, but the crust was not so crisp. I think they were just trying to crank 'em out to meet demand.

When I order, I order from Arturo's just down the block. Still, not to toot my own horn, but my pies are way better than the pizzerias. I've gotten it down to about 2 hours start to finish between dough/sauce and eating.

Not too bad considering the end product.

Posted by: J.J. Sefton at December 19, 2012 12:56 PM (XkWWK)

234 Posted by: tsrblke (work) at December 19, 2012 12:51 PM (4F5x1)

Flour tends to burn, and corn meal gives an off flavor and texture, so semolina I guess. But lots of places use corn meal, I think because it makes sliding the raw pizza off the peel so damned easy.

I use flour, because the toasted flavor on the crust is actually nice, but I am also very careful with cooking time.

Posted by: CharlieBrown'sDildo at December 19, 2012 12:56 PM (GsoHv)

235 Charlie Brown's a Democrat! (kidding, I assure you!)

Posted by: model-1066 at December 19, 2012 12:56 PM (mGsuW)

236 Posted by: CharlieBrown'sDildo at December 19, 2012 12:53 PM (GsoHv)

Technically I'm not denying you anything. Don't care what your name says in the comments.
Also, I like my job..... (Mostly I just scroll down really fast, so far it's working.)

Posted by: tsrblke (work) at December 19, 2012 12:56 PM (4F5x1)

237 I know this sounds strange, but I like the direction of the blog post election. Food. Movies. Guns. All we really need to even things out are some civil war/ apocalypse survival threads.

Generally, I'm not enjoying American's descent into Commie hell, and this is a nice place to come and visit with other people who feel the same way. However, I don't want to read about it 24/7, because it will cause me to stroke out from the stress.

/the only time herr barry will get my gun is when he pries it out of my cold dead hands!

Posted by: shibumi at December 19, 2012 12:56 PM (z63Tr)

238 Posted by: Sean Bannion at December 19, 2012 12:51 PM (sbV1u)

5lbs of cum at least has the potential for intelligent life contained within it, so. . .no, not so much.

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 12:57 PM (zF6Iw)

239 The best Pizza I've ever had is - New Haven by either Pepe's or Sally's. Posted by: RightWingProf at December 19, 2012 12:51 PM (IC6Er)

Been there! Oh man, that's some good stuff. Pepe's is the way to go.

It's the coal fired ovens they use.

Posted by: Sean Bannion at December 19, 2012 12:57 PM (sbV1u)

240 Posted by: J.J. Sefton at December 19, 2012 12:56 PM (XkWWK)

Savage.

An un-aged dough is not worth eating.

Unless the toppings are really, really good.

Posted by: CharlieBrown'sDildo at December 19, 2012 12:57 PM (GsoHv)

241 Best is still from my childhood in the Midwood section of Brooklyn. Di Fara's on Avenue J and East 13th.

Posted by: J.J. Sefton at December 19, 2012 12:57 PM (XkWWK)

242 I mean these people think that Wayne LaPierre was handing this loser magazines and laughing all the way.
Posted by: Golan Globus


As others have pointed out above, if the NRA were an 'extremist' organization they would insist the US remove all restrictions on weapons.

Of course the NRA and assorted right side organizations have to play that stupid game of trying to balance the fact that they are a large and walking target for lefties and trying to tell the truth at the same time.

NRA on attack: "If we were extremists then we would call..."

Leftards: "They admit it!!!eleventy!! They admit being extreeeeeeeeme!"

Posted by: weft cut-loop at December 19, 2012 12:57 PM (cEtVC)

243 There's a reason so many things come packed in salt. It's the first preservative, it's proven safe in all but the most modern sense, and it works. It's hard to go to a food processing operator and tell him to reduce the salt in his product, because it takes serious microbiology to determine what the minimum amount would be for protection against infection, which was a VERY big deal not long ago in the history of canned, stored, preserved, and distributed foods. He knows the amount he uses now is all right. It's dangerous to experiment. So, I'm on the pro-salt side. It's been a boon to the human race. We can't get by without it.

But we use way too much salt in home cooking, and have adjusted our taste to recognize salt over everything else, to the exclusion of almost everything else. I've cut way down on salt use. You use the salt that cooks out of preserved ingredients to salt the rest of the dish, and it's fine. Then you use other spices. Almost all of them started out as preservatives too -- or, if you want to get icky about it, many were ways of masking the taste of spoilage, and then somebody figured out that if you put them in first, the spoilage would happen slower.

I really like anchovies a lot. Olives, too. But they come packed in too much salt.
Sometimes you can find olives packed in olive oil instead of brine, but I've never found anchovies with just a "natural" amount of salt. A lot of people who claim to like anchovies would be just as pleased with a salt stick the same size.

Posted by: comatus at December 19, 2012 12:58 PM (qaVK+)

244 Posted by: tsrblke (work) at December 19, 2012 12:56 PM (4F5x1)

I was joking. :-)

Already done!

Posted by: CharlieBrown'sDildo at December 19, 2012 12:58 PM (GsoHv)

245 240 Posted by: CharlieBrown'sDildo at December 19, 2012 12:57 PM (GsoHv)

What do you have, pedigree tastebuds or something?

And I use all imported cheese, except for the mozzarella, which is locally made.

So ba fa Napoli to you!

Posted by: J.J. Sefton at December 19, 2012 12:58 PM (XkWWK)

246 Posted by: J.J. Sefton at December 19, 2012 12:57 PM (XkWWK)

Still great, and their sauce may be the best in the world.

Posted by: CharlieBrown'sDildo at December 19, 2012 12:59 PM (GsoHv)

247 237 -

No, I agree. I tend to skip over certain posts (and not just Drew M's) when all they have to say is "Boehner is teh stupid, and he's selling us out!!!"

Yeah, we know.

That being said, oak leaf pizza is NOT making me hungry. I'll have my meat, thank you.

Posted by: BurtTC at December 19, 2012 12:59 PM (TOk1P)

248 I think it should be "CharlieBrown's Oak Leaf Cluster" for this week.

People not on this thread will be wondering how that is obscene...

Posted by: Mama AJ at December 19, 2012 01:00 PM (SUKHu)

249

nice to see you again shibumi

Have you not been hanging out here much?

civ war threads would most definitiely be UNwelcome under the kinder, gentler AOS format. Then again, that was before the election, and we were trying to avoid giving the other side ammo (so to speak).

It's beginning to feel like some sort of legal split is inevitable, let's hope it's as bloodless as possible.

Posted by: imp at December 19, 2012 01:00 PM (UaxA0)

250 Diaphragm-poker?

Posted by: Chef Boyhard (D) at December 19, 2012 01:00 PM (I88Jc)

251 Also, I think we're due for a good Flame War.

Just saying.

Posted by: shibumi at December 19, 2012 01:00 PM (z63Tr)

252 I haven't made one in years, but you have to add fresh basil, after the pizza is cooked. Take it out and add the basil. I like it best with fresh tomatoes, and no sauce.

I'm hungry and I have nothing to eat in this house. I guess I'll have to go shopping. I tried to stop and McDonald's last night but it was closed, it was too late. They told me drive thru is open 24 hours a day.

Posted by: CarolT at December 19, 2012 01:00 PM (z4WKX)

253 When people (idiots) say that the NRA has too much power, what in hell are they talking about? It's not like they own senators, or bought a president, or were elected by a landslide. If they mean money, then they are really saying that people who appreciate the second amendment are icky. I guess that's it?

Posted by: tcn at December 19, 2012 01:01 PM (ZOUmX)

254 Anchovies exist on this planet for one sole purpose: as an ingredient for Caesar Salad Dressing.

Posted by: Country Singer at December 19, 2012 01:01 PM (L8r/r)

255 Posted by: CharlieBrown'sDildo at December 19, 2012 12:58 PM (GsoHv)

Yeah I noticed thanks!
FWIW, it's be less problematic except that since you have to put it in the title it shows up as a webpage title on my tabs .
Oh and I work in an office entirely full of women, so I have to watch what I say/do for the obvious reason.

(Ironically, my wife works in an office pretty much entirely full of men, who have to watch what they say/do for the obvious reasons.)

Posted by: tsrblke (work) at December 19, 2012 01:01 PM (4F5x1)

256 Please never mention Napoli. Bella Napoli pizza chain in Italy I have survived. Barely. Tried a white pizza with calimari. Size of a dinner plate and swimming in so much olive oil it started to fall apart halfway through eating it.

Posted by: Anna Puma (+SmuD) at December 19, 2012 01:01 PM (QdVWw)

257 And I use all imported cheese, except for the mozzarella, which is locally made. Posted by: J.J. Sefton at December 19, 2012 12:58 PM (XkWWK)

Local low-moisture mozzarella? Never heard of such a thing.

Because....you can't use fresh buffala on a pizza. It will come out like rubber.

Posted by: Sean Bannion at December 19, 2012 01:01 PM (sbV1u)

258 When it comes to homemade pizza, New York style, Jeff Verasano is the man. I have followed his dough tips exactly and wound up with strong-but-soft, easy to work dough, and amazing flavor and texture.

His recipe is longer than an Ace movie review, but I suggest digesting every word.

http://www.varasanos.com/PizzaRecipe.htm

I got as close as I could to the high temperatures he suggests by stoking my Big Green Egg up to 700 degrees.

Posted by: Splunge at December 19, 2012 01:01 PM (2IW5Q)

259 There's a pizza joint in Rice Lake, WI called Drag's...I would knock over every kid's snowman in the entire midwest for just a bite right now. The crispy, perfect crust, the delectable toppings applied in just the right proportions. The sauce I would easily drink a gallon of and ask for more. Damn, my mouth is watering just thinking about it.

Posted by: model-1066 at December 19, 2012 01:01 PM (mGsuW)

260 >>When did they stop calling the new comment thingy the new comment thingy?

Twas only a few months ago. Five years after it was new...

Posted by: Mama AJ at December 19, 2012 01:02 PM (SUKHu)

261 What happened to ildo. If I wanted to read a SFcandyass blog I'd find one.

Posted by: DaveA at December 19, 2012 01:02 PM (Xefrb)

262 Guns? Who has guns? I sure don't. I am pretty sure you don't either. Right? I mean, we never had guns. No. Well. Wait. We sorta did, but they were stolen.

No wait. They're at my moms house one state over. No wait, I think I sold 'em. That's right. 56 years ago. I'd look for the bills of sale, but my house burned down. Twice actually. Okay, Well. Buh Bye officer. And have a nice day. Thanks for stopping by.

Posted by: Tobacco Road at December 19, 2012 01:02 PM (4Mv1T)

263 >>>but I've never found anchovies with just a "natural" amount of salt.

Can't you buy them fresh or frozen?

Posted by: Walkers! at December 19, 2012 01:03 PM (jWwDJ)

264 That pizza looks delicious.

I've tried homemade crusts from recipes online, and I even proof the dough. But I don't have good luck with it.

Posted by: whobewut at December 19, 2012 01:03 PM (W5c4e)

265 251
Also, I think we're due for a good Flame War.

Just saying.


Posted by: shibumi at December 19, 2012 01:00 PM (z63Tr)

Gets out the bad blood. Also, a good excuse to buy mattresses wholesale.

Posted by: joncelli at December 19, 2012 01:03 PM (RD7QR)

266 246 Still great, and their sauce may be the best in the world.
Posted by: CharlieBrown'sDildo at December 19, 2012 12:59 PM (GsoHv)

Once, I walked in and he was pulling an iron vat of roasted roma tomatoes out of the oven. Domenico makes his own sauce! That's why I make my own sauce and use the 4 cheeses; his recipe.

Posted by: J.J. Sefton at December 19, 2012 01:03 PM (XkWWK)

267

CBD is now ambiguous in sexuality after his use of MichelleObama lettuce on his pizza.

Makes sense. That harridan neuters anything that comes near her.

Posted by: imp at December 19, 2012 01:04 PM (UaxA0)

268 267


CBD is now ambiguous in sexuality after his use of MichelleObama lettuce on his pizza.

Makes sense. That harridan neuters anything that comes near her.


Posted by: imp at December 19, 2012 01:04 PM (UaxA0)

Songs in the key of ANGRY.

Posted by: model-1066 at December 19, 2012 01:05 PM (mGsuW)

269 >>>Also, I think we're due for a good Flame War.

Wait till after 5PM. The juice seems to loosen up the old inhibitions. Does mine anyway. 'Specially if Al and Mr Moo Moo are there.

Posted by: Tobacco Road at December 19, 2012 01:05 PM (4Mv1T)

270 Yeah now we have Charlie Brown's D in Da House!!! Now get me a pizza!

Posted by: Anna Puma (+SmuD) at December 19, 2012 01:05 PM (QdVWw)

271
221 Posted by: tsrblke (work) at December 19, 2012 12:44 PM (4F5x1)So you and Miss Marple would have me deny my heritage because of some antiquated, Victorian discomfort with non-heteronormative naming?No problem.
Posted by: CharlieBrown'sDildo at December 19, 2012 12:53 PM (GsoHv)


I suggest using "LucysPeanutButterJar"

Posted by: buzzion at December 19, 2012 01:05 PM (GULKT)

272 257 Local low-moisture mozzarella? Never heard of such a thing.

Because....you can't use fresh buffala on a pizza. It will come out like rubber.
Posted by: Sean Bannion at December 19, 2012 01:01 PM (sbV1u)


I just buy cow's milk mozzarella at one of the local supermarkets. Comes out great. Genuine buffalo mozzarella is hard to come by, even in Manhattan. And I do not want to patronize that fat lefty Mario Battali's joint "Eataly."

Posted by: J.J. Sefton at December 19, 2012 01:06 PM (XkWWK)

273 Target dot com has a toaster oven pizza stone. (not sold in stores)

Posted by: Mama AJ at December 19, 2012 01:06 PM (SUKHu)

274 Sure, flame war would be nice, and it COULD be a Civil War (Don't you mean War of Northern Agression???) thread.

There would have to be ground rules though, such as, if you're going to say Lee was a moron, bring your research. And don't tell us the South would have won if they only had automatic weapons or some such silliness. Calling Lincoln a baboon is right out too.

Posted by: BurtTC at December 19, 2012 01:07 PM (TOk1P)

275 Also, I think we're due for a good Flame War.

Check out the ONT sometime after midnight eastern, when the Valu-Rite's had a chance to start working.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 01:07 PM (4df7R)

276 The more traditional pizza looks like it's got human flesh on it

Posted by: TheQuietMan at December 19, 2012 01:07 PM (1Jaio)

277 264 That pizza looks delicious.

I've tried homemade crusts from recipes online, and I even proof the dough. But I don't have good luck with it.
Posted by: whobewut at December 19, 2012 01:03 PM (W5c4e)

Tips:
1 - Use bread flour.
2 - roll out your dough as thin as you can
3 - use a pizza stone or quarry tiles and preheat the oven for an hour on max.

That should give you a very crispy crust.

Posted by: J.J. Sefton at December 19, 2012 01:07 PM (XkWWK)

278 MWR, just look at the Inouye thread. No midnight gremlins were needed.

Posted by: Anna Puma (+SmuD) at December 19, 2012 01:07 PM (QdVWw)

279 The best pizza I have ever hadwas from an Italian place in Mt Carmel, PA called 'Matucci's'; a shrimpand mushroom pie from there is da bomb. I really miss that place.

Posted by: DaveinNC at December 19, 2012 01:08 PM (boNGU)

280 I see no difference between what the NRA does, and what the ACLU does, other than the NRA concerns itself solely with a single Amendment

Posted by: Jones in CO at December 19, 2012 01:08 PM (8sCoq)

281
I see no difference between what the NRA does, and what the ACLU does, other than the NRA isn't hell-bent on destroying what's left of the Republic.

Posted by: HeatherRadish™ at December 19, 2012 01:10 PM (/kI1Q)

282 Sure, flame war would be nice, and it COULD be a Civil War (Don't you mean War of Northern Agression???) thread.

I think shibumi specifically meant the inevitable FUTURE civil war that will result from Obammy's asshole policies. But I do agree that a thread on the Civil War would be an excellent basis for a flame war.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 01:10 PM (4df7R)

283 264 by: whobewut at December 19, 2012 01:03 PM (W5c4e)

Also, try not to put too many toppings on it, especially veggies like onions, mushrooms or peppers. They exhude a lot of moisture when they cook out so the crust gets kind of soggy.

If you want these toppings, pre-cook and use sparingly.

Posted by: J.J. Sefton at December 19, 2012 01:10 PM (XkWWK)

284 280
I see no difference between what the NRA does, and what the ACLU does,
other than the NRA concerns itself solely with a single Amendment


Posted by: Jones in CO at December 19, 2012 01:08 PM (8sCoq)

Seems like the NRA preserves amendments as they were originally intended, and the ACLU perverts them to match the current liberal fancy.

Posted by: model-1066 at December 19, 2012 01:10 PM (mGsuW)

285 When people (idiots) say that the NRA has too much power, what in hell are they talking about? It's not like they own senators, or bought a president, or were elected by a landslide. If they mean money, then they are really saying that people who appreciate the second amendment are icky. I guess that's it?

Aaaanndd we have a winnah! Chip, tell the nice contestant what they won!

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 01:10 PM (zF6Iw)

286 MWR, just look at the Inouye thread. No midnight gremlins were needed.
Posted by: Anna Puma (+SmuD) at December 19, 2012 01:07 PM (QdVWw)


True. One of the reasons I consciously stayed away from that thread.

Posted by: MWR, Proud Tea(rrorist) Party Hobbit at December 19, 2012 01:10 PM (4df7R)

287

Don't you mean War of Northern Agression???) thread


I believe shibumi was referring to a more modern, future conflagration.

Posted by: imp at December 19, 2012 01:11 PM (UaxA0)

288 Terbacky, I see you've figured out the Right Answer to your concealed carry license question. If they weren't registered before, no reason to get on a list now. Sad state of affairs. Tragic boating accident.

I had to point out to a little feller the other day who wanted LaPierre's head on a stick, that Wayne works for me, is just one of my men in Washington, and it's small to go after the messenger when the real enemy is me. Let him drop me a line, we'll set up a rendez-vous, and he can try to get my head on his stick. I even offered him the first shot, at 25 yards.

It's the "9/12" principle. When delicate flars rage on about how tough my interest groups come on, I remind them how sad they would be if I were in charge myself. Some people don't recognize moderation when they see it. When the walls of the bubble you live in get thick enough, you really ought to call it a "cell."

Posted by: comatus at December 19, 2012 01:11 PM (qaVK+)

289 I suggest using "LucysPeanutButterJar"

Pig-Pen's Pocket.

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 01:12 PM (zF6Iw)

290 289
I suggest using "LucysPeanutButterJar"



Pig-Pen's Pocket.

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 01:12 PM (zF6Iw)

Schroeder's Stinky Finger!

Posted by: model-1066 at December 19, 2012 01:13 PM (mGsuW)

291 Peppermint Patty's Swizzle Stick.

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 01:14 PM (zF6Iw)

292 Post-op Marcie!

Posted by: model-1066 at December 19, 2012 01:14 PM (mGsuW)

293 Dandelions on a pizza? Gross.

Posted by: ccoffer at December 19, 2012 01:15 PM (4DRxe)

294 Woodstock's Woodpecker.

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 01:16 PM (zF6Iw)

295 megyn kelly is wearing that fem dom black dress again

Posted by: Jones in CO at December 19, 2012 01:17 PM (8sCoq)

296 Pig Pen's Activity Pit

Posted by: Jones in CO at December 19, 2012 01:18 PM (8sCoq)

297 293
Dandelions on a pizza? Gross.


Posted by: ccoffer at December 19, 2012 01:15 PM (4DRxe)

But it's all wholesome n' junk! Really, I think any kind of aquatic creature (anchovies, shrimp, poisonous sea anenomes,) are never good on pizza.

Posted by: model-1066 at December 19, 2012 01:18 PM (mGsuW)

298

Franklin's Alabama Black Snake

too beaucoup, too beaucoup!

Posted by: imp at December 19, 2012 01:18 PM (UaxA0)

299 Yum! Looks totally scrumptuous, CBD.

Posted by: wheatie at December 19, 2012 01:19 PM (K4wCe)

300 Peppermint Patty's Pain Palace

Posted by: model-1066 at December 19, 2012 01:19 PM (mGsuW)

301 Thanks to all for the great pizza baking tips. When my folks were still here, dad built a brick oven in his mom's yard so she could bake bread and pizza, roast chicken and potatoes all good stuff. But they're gone, that house is gone, and the best I know to do is get some dough from the Italian deli and do my best without a stone and a peel.

The best pizza with arugula I had in Italy, with shaved asiago cheese and white truffles. The greens were more cooked in with the other ingredients though.

Posted by: kallisto at December 19, 2012 01:19 PM (jm/9g)

302 Linus Van Pelt'sCrusty Blanket

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 01:21 PM (zF6Iw)

303 Snoopy Likes Peanut Butter

Posted by: model-1066 at December 19, 2012 01:22 PM (mGsuW)

304 Violet's Vajazzling

Snoopy's Riding Academy

Joe Shlabotnik's Perforated Liver

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 01:24 PM (zF6Iw)

305 I think we killed the thread, 1066. Ah, to live the dream.

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 01:24 PM (zF6Iw)

306

Linus Van Pelt'sCrusty Blanket

lol.

Linus' Realdoll, maybe. He'd be the one to have one.

Posted by: imp at December 19, 2012 01:25 PM (UaxA0)

307 305
I think we killed the thread, 1066. Ah, to live the dream.

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 01:24 PM (zF6Iw)

Quitter.

just joshin'...going outside now to shovel that pure Peruvian Flake coming down from the sky.

Posted by: model-1066 at December 19, 2012 01:28 PM (mGsuW)

308
There's actually an art/science to putting the toppings on a pie. First, of course, the sauce followed by the cheese. Meat toppings generally go on last.

The trick is with the veggies. If you put onions under a pile of cheese it won't cook until it gets sweet. If you put it on top of everything a lot of the onion will burn. So for onions it's best to slice them really thin, put about two-thirds of the cheese on, then the onions, then the rest of the cheese.

The same holds true for almost any veggie -- slice them thin and cover it lightly with cheese. The veggie(s) will then cook until done without burning.

Posted by: Ed Anger at December 19, 2012 01:30 PM (tOkJB)

309 I'll have to try this out. I was just bitching about the lack of flavor in carryout pizza on Facebook a couple of nights ago.

Posted by: DamnDirtyRINO at December 19, 2012 01:34 PM (m0h0I)

310 Have fun, 1066. We haven't had any real inches yet, thank heavens.

As far as nics go, I was telling Mrs P about this place the other night. I said that Todd Bridges - first to go bad, last to go down was probably the best nic I'd seen here.

Posted by: Mary Poppins' Practically Perfect Piercing at December 19, 2012 01:34 PM (zF6Iw)

311 Wonh wah wah wauugh. Wanh wah wonh waough.

Posted by: Charlie Brown's teacher in the victim pit at December 19, 2012 01:34 PM (KXm42)

312
Also, try not to put too many toppings on it, especially veggies like onions, mushrooms or peppers. They exhude a lot of moisture when they cook out so the crust gets kind of soggy.

If you want these toppings, pre-cook and use sparingly.

Posted by: J.J. Sefton at December 19, 2012 01:10 PM (XkWWK)


See my suggestions on post #308. The first layer of cheese kinda seals the crust from the veggie juices. A little more cheese on top of the veggies keeps them from burning.

I've never used fresh 'shrooms on a pizza and most of the pizza places use canned 'shrooms. They're okay but not worth (to me) the extra money. If I were to use them on my own homemade pie I'd saute them most of the way done in butter first and then add them in the veggie layer.

Posted by: Ed Anger at December 19, 2012 01:44 PM (tOkJB)

313 Iffin anyone is still here, using either semolina or corn meal is the same for getting the pizza off the peel (paddle). Semolina is just hard wheat flour, by the way. It's used a lot in pasta because of it's high protein content (gluten!).

i like corn meal, because it's tasteless when used in that small amount, and it gives the crust a snappy crispness.

Posted by: Jay in Ames at December 19, 2012 01:52 PM (i2Lsf)

314 #10 said
Real men don't eat arugula pizza. They eat pizza with every damn thing on it but anchovies.

I call Bravo Sierra. the perfect pizza is from Trotta's on the west side of Cincinnati. good crust, topped by jalapenos, anchovies, and goetta. this is the breakfast of champions!!

Posted by: John Cunningham at December 19, 2012 01:56 PM (LgCwr)

315 We make pizza on the barbecue. Throw the dough on for 3-4 minutes high heat, and then remove back to the kitchen. Now add all the goodies on the COOKED side and place it back on the barbecue, UNCOOKED SIDE DOWN for the same amount of time or a little longer.

This works great for parties - just provide circles of dough, cooked through the first step, and let folks build their own from a buffet of ingredients.

Posted by: sherlock at December 19, 2012 01:56 PM (JYBAr)

316 I learned about refrigerating the dough overnight from a pro baker originally from Rome 25 years ago. We bought focaccia with oil and garlic or tomatoes from his place. I bake pizza almost every week for the last 3 years and bread for last 30.
Some good discussions here . Semolina works good in dough for crunch, I just dust pan with cornmeal. A little sugar in the dough helps. I just use a pan , stone sometimes, no perforated pans or screen.

There's a site where the guy uses an oven on the selfclean cycle, he cut the latch off and bakes it in 2 minutes and 30 seconds if I recall. For a party I make the dough day before, and can zip out 6 pizzas 11x17 inches in about an hour or so.

Posted by: Bill at December 19, 2012 01:57 PM (5xzJM)

317 For those of you going grain free, I give you Meatza! http://tinyurl.com/bgr5thq

Unfortunately for me, baking is the one cooking activity I do well.

Posted by: notsothoreau at December 19, 2012 02:02 PM (5HBd1)

318 Also, you don't need a peel. You can use a cookie sheet, or the back of a baking sheet. In fact, those are usually bigger, so you can make a bigger pizza.

Posted by: Jay in Ames at December 19, 2012 02:05 PM (i2Lsf)

319 I'd better start using the stone again, my wife gave me it. Got some terrific heartburn from a Domino's once. for a while I kept dough in the fridge for a week at a time, could whip out a pizza anytime the kids were hungry. There is a discussion about that online somewhere , look for "artisan bread in 5 minutes a day".
I use bread flour , allpurpose flour just makes cardboard pizza which sums up my opinion of some pizza joints.

Posted by: Bill at December 19, 2012 02:08 PM (5xzJM)

320 Being a lazy person, I make my pizza dough in a bread machine. Load it up, start the dough cycle, then later divide the dough up 40/40/20. The two 40% pieces make two pizzas, and the 20% piece of dough makes a flatbread appetizer.

Flatbread recipe: roll out the crust to be thin and place it on a floured pizza peel. Dress it with extra-virgin olive oil (best is to pick one with a "buttery" flavor). Add sea salt to taste. Then, usually, we add some rosemary (we keep some dried rosemary in an Ikea spice grinder, and we just grind it right onto the flatbread). Sometimes instead of the rosemary we put sesame seeds.

Bake it on the pizza stone until ready; it goes fast, without tomato sauce or cheese.

Also: dessert pizza! Roll out some dough, then bake it until it is about 2/3 done. Pull it out, then spread Nutella (chocolate/hazelnut spread) on it, and optionally sprinkle on mini marshmallows. Put it back in until it is all the way done. The reason for the 2/3 cooking is so that the dough will be warm, melting the Nutella and making it spread more easily; and so that you won't tear holes in the dough while trying to spread Nutella on it.

I have had Nutella pizza in Rome. There, they dusted it with powdered sugar rather than doing the mini marshmallows.

Posted by: mr_jack at December 19, 2012 02:38 PM (TMG3G)

321 Make the dough of your choice, then add Alfredo Sauce, Red Onions (or the onion of your choice, I prefer red), Chicken, Feta Cheese, and Pecans. Some of the best damn pizza I've ever made in my life.

Posted by: Kelgair at December 19, 2012 02:47 PM (38XPd)

322 Mmmmmmm....what time's dinner?

How about a CHILI RECIPE thread sometime soon!

Posted by: KMM (CT) at December 19, 2012 03:07 PM (YeBD2)

323 Focaccia; thicker dough, tomatoes , kosher salt, olive oil on top, rosemary if you like, bake at 450, drop temp a little until done.

or saute 5 or 6 onions and top pizza with them and bacon.

Posted by: Bill at December 19, 2012 03:09 PM (5xzJM)

324

Is that arugula?Have you seen the price of arugula at Whole foods recently?


Posted by: Hello, it's me Donna let it burn really.really bummed at December 19, 2012 12:09 PM (9+ccr)







Whole Foods only gets arugula shipments after the Board of Directors mow their lawns.

Posted by: IllTemperedCur at December 19, 2012 03:10 PM (TIIx5)

325 So, now that we've had our book threads, gaming threads, photography thread, and now cooking thread, when will we finally get our lesbian pr0n thread?

Posted by: Stan at December 19, 2012 03:26 PM (vcRBW)

326
There's nothing wrong with that first pizza that a good leaf blower won't cure.
Seriously, this was a great post.

Posted by: Michael the Hobbitt at December 19, 2012 04:23 PM (L8i+j)

327 I wanna learn how to make moonshine.

Posted by: Dave at December 19, 2012 08:18 PM (v2Cb9)

328 I'm salt water soaking a few pounds of venison overnight. What should I do tomorrow

Posted by: Dave at December 19, 2012 08:19 PM (v2Cb9)

329 I've got several hundred homemade pizzas under my belt. I've found that a simple no rise pizza dough recipe works well. I've even gotten it down to where I can make a pepperoni pizza from scratch in about an hour. I also started using the Presto Pizzazz Plus pizza oven and have had great results. In fact I'd recommend the Presto Pizzazz Plus for a Christmas gift idea.

Posted by: HeftyJo at December 20, 2012 09:55 AM (1oE9r)

330 Lightly cover your peel with corn meal before your put your crust on it. It won't stick at all and is very easy to just "slide" it onto the stone.

Posted by: Scott B at December 20, 2012 05:07 PM (Z7tWz)






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