Home Brew Forums > Food and Beverage > Cooking & Pairing > The Home Made Pizza Thread
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Old 07-09-2013, 02:54 AM   #571
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Originally Posted by FastAndy View Post
You callin my pizza ugly?
I dunno. Was it good?


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Old 07-09-2013, 02:56 AM   #572
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Originally Posted by cheezydemon3 View Post
Oh people have probably died over the thin crust/thick crust debate.

I remember a co-worker eagerly awaiting my response when I was asked which I prefer one time......
Ah said... THICK CRUST


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Old 07-09-2013, 04:08 AM   #573
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Originally Posted by ChshreCat

I dunno. Was it good?
Yeah it was!
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Old 07-09-2013, 04:43 AM   #574
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Yeah it was!
'nuff said. Did you see my pizza I posted? I couldn't even manage a rectangle. heheh
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Old 07-09-2013, 01:12 PM   #575
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+1 for "ugly". If it is symmetrical, you are too anal.
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Old 07-10-2013, 03:33 AM   #576
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As of yet New York style pizza and the occassional coal oven pizza have been favorites. I tend to shy away from thin crust. If I'm ever in chicago I'll give deep dish a try, but I am suspicious at best (I had "chicago style" in connecticut that could have chipped a tooth)
It is sad what places try to pawn off as "Chicago style" deep dish. True deep dish has a rather thin crust with edges that has more in common with a levened pie crust if you could imagine such a thing; tender and flaky on the outside with a light bready texture nestled up against cheesy meaty goodness on the inside. The toppings are also of the highest quality, and the sauce (traditionally raw crushed canned tomatoes) is on the top to keep the cheese and other ingredients from burning.

Honestly the only place you will find truly Chicago style pizza (besides small niche shops that rarely get it right anyway) is in Chicago because only Chicagoans have been conditioned to patiently wait 45 minutes for a "pizza".

Now that I live in Houston, I have spent the last 4 years trying to perfect my recipe since obviously I cannot find it here. I have come close, but its still not right. I think I am still kneading it too much. Next time I go the Chicago style route, I'll share pictures and technique. It is quite a bit different from any traditional pizza preps.
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Old 07-10-2013, 03:48 AM   #577
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Originally Posted by CreamyGoodness View Post
As of yet New York style pizza and the occassional coal oven pizza have been favorites. I tend to shy away from thin crust. If I'm ever in chicago I'll give deep dish a try, but I am suspicious at best (I had "chicago style" in connecticut that could have chipped a tooth)
What is a "coal oven" pizza? surely not an oven heated with coal?

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Old 07-10-2013, 11:09 AM   #578
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What is a "coal oven" pizza? surely not an oven heated with coal?

TD
Yes, it is. Most are very old large bakery ovens. I'm not sure how they work but I know that the cooking chamber is isolated from the fire chamber because burning coal emits some pretty noxious gases. Typically they are massive so that once they get hot the heat is very even and stable.
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Old 07-10-2013, 01:40 PM   #579
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Yes, it is. Most are very old large bakery ovens. I'm not sure how they work but I know that the cooking chamber is isolated from the fire chamber because burning coal emits some pretty noxious gases. Typically they are massive so that once they get hot the heat is very even and stable.
What he said. Also, one of the hallmarks of a coal oven pizza are the little scorch marks on the bottom of the pie. I know that usually burn or char marks are a sign of overcooking (or uneven cooking) but for whatever reason it is heavenly on a coal oven pizza. If you ever find yourself in New York, I HIGHLY suggest paying a visit to Tottanos in Manhattan or Coney Island or Sac's in Astoria.
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Old 07-10-2013, 03:57 PM   #580
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I'm excited to make a few pies this weekend. I dont know what to top them with but it'll be awesome especially if i find time to brew this weekend.


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