Discussion in 'Non-Vegas Chat' started by KnowItAll, Aug 3, 2021.
Lets hear your answers
lots of cheeeeeeeeeeeeese
soft dough, cheesy goodness. variety of toppings so everyone can make their own way. 100's of combinations with dough style, sauce, toppings, etc. fits a wide variety of tastes. almost no one says no to pizza
Plus it’s cheap.
When someone else buys.
For me, the crust makes the pizza ...thin, slightly crispy and chewy in texture. Sometimes simple is the best like the Neapolitan style Margherita pizza that they make at Pizza Rock.
Cracker like crust and cut in squares
When it's good: NY water, good oven, San Marzano tomato sauce, good blend of cheese
When it's mediocre: enough vodka so that I stagger as I approach the counter to order my slice(s) can make it good
When my buddy loses the coin flip and pays for it. Not that's good pizza.
1. The heat!
500°C / 932°F are necessary for a typical neapolitan pizza (and the typical taste of it). With this heat, the pizza is ready in 90 seconds with a perfect maillard-reaction on the surface of the dough - giving this original taste. If possible: Bake your pizza on a pizza stone made from cordierite. This allows good and steady heat from below and - more important - the moisture to escape from the bottom of the dough, so the bottom of the pizza becomes perfectly baked and crispy.
2. The dough!
Fresh yeast and a fermentation in the refrigerator for 48 hours at best. Important: The longer the fermentation, the less yeast you'll need to avoid overgare. Take a quarter of the normal amount of yeast for an 48 hour fermentation. Take a half for 24 hours. The longer the fermentation, the more digestible the pizza and the more original taste.
If you follow both of these points, you'll have the perfect base for a really good pizza. The rest is a matter of taste, but ...
3. The cheese!
Only fresh mozarella belongs on a real pizza. And the cheese belongs under the topping (and - of course - above the tomato sauce). For a stronger taste of cheese, just grate a bit fresh parmesan on the pizza after it comes out of the oven.
4. The spice!
Oregano and basil and a bit of fresh coarsed ground black pepper. Rosemary and thyme can be tasteful, but are not necessary. If possible: Take fresh herbs.
5. The variation!
Neapolitan pizza is only one of a thousand different original pizza styles. In the very south of Italy, they are baking the pizza (dough with tomato sauce (with spice) and mozarella) first. And when they take it out of the oven, they put the topping on it, like very thin sliced salami or ham. This way you'll guarantee the full taste of these air-dried topping-delicacies that would lose lots of their good and typical flavor in the heat of the oven.
Making pizza is real art and you never stop learning. Especially the dough making and the correct fermentation, kneading and spreading of the dough is easy, but must be learned. So that the dough gets the right consistency and becomes coarse bubbly. A really good pizza stands or falls with the dough.
Thin crust, plenty of sauce, meat.
"What makes pizza delicious?"
The way Vincent Rotolo makes pizza. That's some Good Pie!
Perfect crust (crisp on the bottom, thicker and chewy on the outer edge), not too much sauce, quality cheese and some garlic!
My family owned a mom/pop deli/bakery for 26 years-9 of years I worked doing an array of everything under the moon. Making mini pizzas and pepperoni rolls was one task. Im not saying I know amazing pizza (although our dough/sauce was homemade)-----however for me it starts with a good crust and sauce---toppings I can really caseless about however I hate sausage used with lots of fennel and can tell homemade sausage from frozen boxed shit from a mile away.
I like a nice chew on a trust, not too thing, never undercooked, needs a nice char, love a coal oven or open fire, sometimes I legit want to taste the oven. Dont like sweet sauces at all---needs to be mild, actually taste the fresh tomatoes, and not too much oregano but no under salted.
Having a BAC above 0.2. When that delivery car pulls in I almost want to hug the kid when he gets to the door.
I'm in NYC and my Pizza guy makes a Grandma's Pizza - it's square and the cheese is underneath the sauce. I usually get sausage and mushrooms on it with lots of Italian seasoning. I like the crust crunchy.
The fact that it's not green and generally bad for you.
Thin, spicy sauce, Canadian Bacon, Mushrooms, ONIONS, anything not green and no ground beef. I'll take two.
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