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Old 10-07-2007, 05:02 PM   #1
david_42
 
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The crust

Keep it simple: flour, water and yeast. Don't add anything that might add flavor or texture. Ideally, the crust should taste and feel like a unsalted, non-fat cracker. Extra points if it shatters when consumed.

The sauce

The key here is thin. Apply it with an airbrush. Don't add anything that might clog the brush, like spices or actual tomatoes. You should be able to see the crust through the sauce layer at all points. Any more than that and it won't dry out properly in the oven.

The cheese

Place each shred so it is not touching any other shred. Too much and the sauce won't dry out properly.

The toppings

It's much easier and more profitable to keep these to a minimum. If you need two hands to count the pepperoni bits on each slice, you've over-done it. If you sell by the slice, just make cheese pizzas. You can add the topping and re-bake the slice. This ensures the sauce is dried out.

[The local pizza place changed hands. I'd say four of the five frozen pizzas at the supermarket are better.]
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Old 10-07-2007, 05:39 PM   #2
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Not to get into EACishness of food, but the best french bread is only made from water, flour, and yeast (and a pinch of salt).

I would have to agree with everything else though!

 
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Old 10-07-2007, 06:29 PM   #3
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So what would you have to drink with a pizza like that?

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Old 10-07-2007, 06:36 PM   #4
Ó Flannagáin
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Quote:
Originally Posted by PseudoChef
Not to get into EACishness of food, but the best french bread is only made from water, flour, and yeast (and a pinch of salt).

I would have to agree with everything else though!
The key there is probably the flour and the yeast though, BMC would use cheap yeast and extra refined white flour.

 
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Old 10-07-2007, 07:08 PM   #5
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So BMC would make Pizza Hut?
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Old 10-07-2007, 08:29 PM   #6
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I just had a Red Baron last night, and that pretty much describes it to a "T". Like eating a thimblefull of tomato sauce on a saltine.
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Old 10-09-2007, 02:00 AM   #7
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I don't remember the last time I had a good slice of pizza. Stupid North Carolina...
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Old 10-09-2007, 04:16 AM   #8
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Quote:
Originally Posted by Professor Frink
I don't remember the last time I had a good slice of pizza. Stupid North Carolina...
Feh! Come to my house. There is a local place (J&S Pizza) that does good NY style pizza, but if you're looking for (something close to) the real thing, swing by when I'm baking.

I haven't yet disabled the lock on my oven so I can bake pizzas on the Self Cleaning cycle (that's next) and hit a clean Neapolitan style pie in less than 2 minutes, but mine are still pretty darn good. And, yes, they are made with only water, flour, yeast and salt -- just like Napoli. I generally use a retarded fermentation and start the dough the night before. If I'm using heavy bread flour I might add a touch of olive oil and honey just to make the dough a bit more extensible and easier to roll out. Other than that, mine are pretty classic. If we do a Triangle beer swap/tasting night, I'll happily bring pizzas as a palate cleansers.

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Old 10-09-2007, 06:58 AM   #9
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If you're ever in champaign, IL stop by Papa Dell's. Best pizza I've ever had. (Chicago deep dish style)

http://www.pizzamaking.com/papadels.php

Not the place's website as they don't have one, but the pic is of their pizza, and there's an attempt at a recipe there.

 
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Old 10-09-2007, 07:29 AM   #10
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I picture a BMC pizza as a square of toilet paper with a ghostly picture of a pizza printed on. Not filling, not satisfying, but definitely a pale facsimile of the real thing.

 
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