Author Topic: Pizza Fatta en Casa  (Read 22413 times)

Offline euge

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Re: Pizza Fatta en Casa
« Reply #105 on: November 08, 2010, 11:30:10 AM »
We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.

Do they cut it into 16 slices up there? I hated getting pizza out in CA when I was living there. I actually used to insist that they cut it into 8 slices at the one Papa John's. Ocho? Si, Ocho. No mas. Ocho.
There's no rule - I've seen as few as four slices on a large pie  ;D  I see 6 or 8 commonly, but sometimes 12 or 16.  You might have to ask for 16, I usually only see that when someone orders pizza for a meeting or something.  That's the only time I see a round pie cut into "squares" too.

That's called a "Chicago-cut" in the biz. Why? I don't have a clue. But, you can feed more people with the same size pie.
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Offline tschmidlin

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Re: Pizza Fatta en Casa
« Reply #106 on: November 08, 2010, 11:38:16 AM »
We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.

Do they cut it into 16 slices up there? I hated getting pizza out in CA when I was living there. I actually used to insist that they cut it into 8 slices at the one Papa John's. Ocho? Si, Ocho. No mas. Ocho.
There's no rule - I've seen as few as four slices on a large pie  ;D  I see 6 or 8 commonly, but sometimes 12 or 16.  You might have to ask for 16, I usually only see that when someone orders pizza for a meeting or something.  That's the only time I see a round pie cut into "squares" too.

That's called a "Chicago-cut" in the biz. Why? I don't have a clue. But, you can feed more people with the same size pie.
You mean you can give more people appetizers :)  I wouldn't exactly call it "feeding" them.
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Offline euge

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Re: Pizza Fatta en Casa
« Reply #107 on: November 08, 2010, 11:55:51 AM »
Well you can serve more people. I guess "feed" sounds like it would apply only to animals but my experience that's exactly the case in office parties and meetings.  ;D
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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Re: Pizza Fatta en Casa
« Reply #108 on: November 08, 2010, 12:38:17 PM »
Of late I have been doing cicilian style crusts, in a sheet pan cause my pizza stone broke. The best one so far was swiss chard, caramalized onions and chanterelles with a garlic cream sauce
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Re: Pizza Fatta en Casa
« Reply #109 on: November 08, 2010, 12:56:18 PM »
Man, I want to make pizza now. I'm dying for deep-dish up here in the land of the almighty thin-crust. There used to be a Chicago-style place in Baltimore, I'm pretty sure it was in the old Towson Plaza, that had a ridiculously high cross-section. I still miss that place.

Anyway, can you make deep-dish in a cast iron skillet or do you need some sort of special pan?
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Offline euge

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Re: Pizza Fatta en Casa
« Reply #110 on: November 08, 2010, 01:15:11 PM »
I think what you suggest is very feasible. Give it a shot.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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Re: Pizza Fatta en Casa
« Reply #111 on: November 08, 2010, 01:53:39 PM »
Man, I want to make pizza now. I'm dying for deep-dish up here in the land of the almighty thin-crust. There used to be a Chicago-style place in Baltimore, I'm pretty sure it was in the old Towson Plaza, that had a ridiculously high cross-section. I still miss that place.

Anyway, can you make deep-dish in a cast iron skillet or do you need some sort of special pan?

I bet a cast iron skillet with straight sides would be awesome. I bet if you could pre-heat the skillet and then drop the pizza in it would be really flaky and crispy and yum.
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Offline bluesman

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Re: Pizza Fatta en Casa
« Reply #112 on: November 08, 2010, 03:31:16 PM »
Anyone ever eaten at Aurelio's in Chicago. Perhaps this is the standard for Chicago Style Pizza...

...or so I'm told.

I wanna go!  8)



http://www.pizzamaking.com/forum/index.php/topic,4084.40.html
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Re: Pizza Fatta en Casa
« Reply #113 on: November 08, 2010, 03:49:47 PM »
My daughter baked at Whole Foods and then at an upscale restaurant in Albuquerque for a while.  She makes an incredible pizza dough and I make a pretty good sauce with herbs from the garden   Our 2 favorite pizzas are spicy shrimp with red bell peppers and onion, and garlic chicken with green chiles.
I once ordered a pizza in my wife's town in France.   It had some weird combo of ingredients like artichokes and asparagus with ham and eggs.  When the waiter brought it to me there wasn't any visible egg, but then he cracked a freakin raw egg right in the middle of the pie.  It sizzled until it was at least sunny side up but it pretty much ruined an already unappetizing pizza.
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Offline phillamb168

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Re: Pizza Fatta en Casa
« Reply #114 on: November 09, 2010, 02:40:40 AM »
My daughter baked at Whole Foods and then at an upscale restaurant in Albuquerque for a while.  She makes an incredible pizza dough and I make a pretty good sauce with herbs from the garden   Our 2 favorite pizzas are spicy shrimp with red bell peppers and onion, and garlic chicken with green chiles.
I once ordered a pizza in my wife's town in France.   It had some weird combo of ingredients like artichokes and asparagus with ham and eggs.  When the waiter brought it to me there wasn't any visible egg, but then he cracked a freakin raw egg right in the middle of the pie.  It sizzled until it was at least sunny side up but it pretty much ruined an already unappetizing pizza.

That sounds about right. There's a pizza truck we go to sometimes that parks down the road from us; he has a lot of great combinations, but that egg one is a bit eh for me. My wife loves loves loves it. You gotta remember in France eggs are -not- a breakfast food, so it "makes sense" to put it on a pizza.

Me, I'll take anchovies and pepperoni, thankyouverymuch.
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Re: Pizza Fatta en Casa
« Reply #115 on: November 09, 2010, 06:06:03 AM »
I had an incredible neapolitan-style pizza at an Italian trattoria in the Quartier Latin last time I was in Paris (2005).  In fact, it was salami and anchovies now that I think of it:).

Eggs aren't just a breakfast food in other countries too.  They're used in lunch and dinner dishes all over hispanic countries (e.g., street-style enchiladas topped with a fried egg in Mexico).
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Offline flapjack

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Re: Pizza Fatta en Casa
« Reply #116 on: November 09, 2010, 08:53:57 AM »
The new trend is to stick a fried egg on everything, especially burgers and pizza. I've had them on burgers and they are excellent.
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Offline flapjack

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Re: Pizza Fatta en Casa
« Reply #117 on: November 09, 2010, 10:02:06 AM »
Anyone ever eaten at Aurelio's in Chicago. Perhaps this is the standard for Chicago Style Pizza...

...or so I'm told.


Bluesman, I've had Aurelio's many times and its great, the sauce is a little sweeter than most places. I don't get to have it much but when I do I go with their thin crust specialty pizza called the Super Six (The works - Sausage, Cheese, Green Pepper, Ham, Pepperoni, Mushrooms)

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Offline bluesman

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Re: Pizza Fatta en Casa
« Reply #118 on: November 09, 2010, 10:23:28 AM »
Anyone ever eaten at Aurelio's in Chicago. Perhaps this is the standard for Chicago Style Pizza...

...or so I'm told.


Bluesman, I've had Aurelio's many times and its great, the sauce is a little sweeter than most places. I don't get to have it much but when I do I go with their thin crust specialty pizza called the Super Six (The works - Sausage, Cheese, Green Pepper, Ham, Pepperoni, Mushrooms)






That looks and sounds like a winner. I hear the secret to their pizza is in the sauce.
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Offline redbeerman

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Re: Pizza Fatta en Casa
« Reply #119 on: November 09, 2010, 10:39:09 AM »
John's in Manhattan is pretty good.  The place on 44th street with the dome is cool! 8)
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