1. Welcome to VegasMessageBoard
    It appears you are visiting our community as a guest.
    In order to view full-size images, participate in discussions, vote in polls, etc, you will need to Log in or Register.

What makes Pizza delicious?

Discussion in 'Non-Vegas Chat' started by KnowItAll, Aug 3, 2021.

  1. KnowItAll

    KnowItAll VIP Whale

    Joined:
    Apr 19, 2008
    Messages:
    2,542
    Location:
    Atlanta
    Trips to Las Vegas:
    52
    Lets hear your answers
     
  2. Lulu4545

    Lulu4545 Super Jeans

    Joined:
    Jan 28, 2019
    Messages:
    404
    Location:
    Honolulu, HI
    Trips to Las Vegas:
    22
    lots of cheeeeeeeeeeeeese
     
    • Like Like x 3
    • Agree Agree x 3
  3. VegasBJ

    VegasBJ VIP Whale

    Joined:
    Aug 23, 2009
    Messages:
    6,525
    Location:
    usually Shadow Creek
    Trips to Las Vegas:
    458
    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
     
    • Agree Agree x 1
  4. DBear

    DBear VIP Bear

    Joined:
    Mar 14, 2006
    Messages:
    3,161
    Trips to Las Vegas:
    12
    Plus it’s cheap.
     
    • Like Like x 1
    • Love Love x 1
  5. Tarstarkas

    Tarstarkas High-Roller

    Joined:
    Feb 25, 2017
    Messages:
    625
    Location:
    moved to Maine
    Trips to Las Vegas:
    17
    When someone else buys.
     
    Wsop...here I come
    • Funny Funny x 2
    • Love Love x 1
  6. SMG

    SMG VIP Whale

    Joined:
    Jul 30, 2018
    Messages:
    1,471
    Location:
    Chicago, IL
    Trips to Las Vegas:
    47
    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. :feedme:
     
    • Agree Agree x 4
    • Like Like x 1
  7. FullPay

    FullPay When the going gets weird, the weird turn pro

    Joined:
    Jan 8, 2008
    Messages:
    3,501
    Location:
    Derby City, Kentucky
    Trips to Las Vegas:
    110
    Gluten.
     
    One Celebration dinner to burn!
    First Circa Stay
    • Agree Agree x 2
    • Like Like x 1
    • Love Love x 1
  8. luckylinda

    luckylinda High-Roller

    Joined:
    May 20, 2009
    Messages:
    759
    Location:
    PHOENIX AZ
    Trips to Las Vegas:
    122
    Cracker like crust and cut in squares
     
    • Like Like x 2
    • Wow! Wow! x 1
  9. ReTriggerMe

    ReTriggerMe VIP Whale

    Joined:
    Jan 4, 2020
    Messages:
    2,574
    Location:
    San Francisco East Bay
    Trips to Las Vegas:
    23
    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
     
    Starting the Holidays Right
    It's been 39 months!
    • Funny Funny x 2
    • Like Like x 1
    • Agree Agree x 1
  10. booker

    booker VIP Whale

    Joined:
    Oct 26, 2009
    Messages:
    2,906
    Location:
    Coast of Washington State
    Trips to Las Vegas:
    75
    When my buddy loses the coin flip and pays for it. Not that's good pizza.
     
    Tentative for WSOP & Super Senior event
    • Like Like x 3
  11. trebis

    trebis Tourist

    Joined:
    May 18, 2019
    Messages:
    78
    Location:
    Germany
    Trips to Las Vegas:
    2
    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.
     
    Last edited: Aug 4, 2021
    • Like Like x 4
    • Love Love x 2
    • Agree Agree x 2
    • Informative Informative x 1
  12. Ty

    Ty ?

    Joined:
    Sep 2, 2013
    Messages:
    7,291
    Location:
    Mid Ga
    Trips to Las Vegas:
    22
    Thin crust, plenty of sauce, meat.
     
    • Like Like x 1
    • Agree Agree x 1
  13. petevegas

    petevegas Low-Roller

    Joined:
    Feb 2, 2016
    Messages:
    379
    Location:
    New York
    Trips to Las Vegas:
    33
    "What makes pizza delicious?"
    New York! :stir:
     
    • Love Love x 1
    • Agree Agree x 1
    • Funny Funny x 1
  14. Syringe Monkey

    Syringe Monkey Hero of the Baggage Carousel...

    Joined:
    Jun 16, 2018
    Messages:
    1,164
    Location:
    Pittsburgh
    Trips to Las Vegas:
    6
    The way Vincent Rotolo makes pizza. That's some Good Pie!
     
    • Like Like x 1
  15. Suekel

    Suekel VIP Whale

    Joined:
    Mar 11, 2010
    Messages:
    1,927
    Location:
    Central TX
    Trips to Las Vegas:
    19
    Perfect crust (crisp on the bottom, thicker and chewy on the outer edge), not too much sauce, quality cheese and some garlic!
     
  16. mdm4sfest

    mdm4sfest VIP Whale

    Joined:
    Jun 5, 2012
    Messages:
    1,587
    Location:
    Cleveland, OH
    Trips to Las Vegas:
    19
    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.
     
  17. bull0120

    bull0120 VIP Whale

    Joined:
    Oct 23, 2014
    Messages:
    1,330
    Location:
    Virginia
    Trips to Las Vegas:
    29
    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.
     
    • Funny Funny x 7
    • Like Like x 1
  18. Marky147

    Marky147 VIP Whale

    Joined:
    Nov 27, 2009
    Messages:
    4,845
    Location:
    England
    Trips to Las Vegas:
    14
    Yes :D
     
    Christmas on the Terrace
    Back to Fremont
  19. oghuman

    oghuman VIP Whale

    Joined:
    May 24, 2010
    Messages:
    3,230
    Location:
    NYC
    Trips to Las Vegas:
    46
    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.
     
    • Agree Agree x 2
  20. jpw711

    jpw711 Is that your cat?

    Joined:
    Mar 10, 2009
    Messages:
    5,685
    Location:
    Southwest Missouri
    Trips to Las Vegas:
    74
    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.
     
    Tool, Round two
    • Like Like x 1