Author Topic: Cold Pizza, leftovers.  (Read 244 times)

Offline HopDen

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Cold Pizza, leftovers.
« on: May 12, 2019, 07:17:45 PM »
So, here I am, 3:04 P on a Sunday eating a cold, right from the 36* fridge, right out of the foil and into my mouth slice of leftover pizza! I don't really give a flying fluff of fermented after thoughts either. I, like many of you on this resource, have varied hobbies that touch on the art of fermentation. One of mine is dough. Simple, hand made dough. 72 hour cold fermented dough. Simple, basic, sometimes 3 but usually 4 ingredient dough of varying hydrations. I love it! I'm constantly thinking of new combinations of flavors and textures. With this being said,
Does anyone else like their pizza cold and a day old?

Online Robert

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Re: Cold Pizza, leftovers.
« Reply #1 on: May 12, 2019, 07:43:36 PM »
Like it?  Much prefer it.  Sometimes I get a pizza, eat a slice hot (just for good measure, because apparently that's what normal people do) and put the rest in the fridge for the next day.  Planning ahead.  (And I too seem to enjoy anything to do with fermenting grain.  Make a lot of bread.  Sourdough rye, sourdough, straight dough, retarded, not.... Been a while since I made my own pizza, put that on to do list.)
Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.

Offline HopDen

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Re: Cold Pizza, leftovers.
« Reply #2 on: May 12, 2019, 07:55:19 PM »
I really don't remember the last time I purchased pizza.We have this Friday night tradition that involves home-brew,pizza and friends. Definitely not trying to be a snob BUT!, nothing is better than a well fermented, high hydration , properly topped and cooked, quality ingredient pizza! 

Online Robert

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Re: Cold Pizza, leftovers.
« Reply #3 on: May 12, 2019, 08:12:32 PM »
You're right, can't do better than homemade.  That's a little sad, though.  I have an ongoing quest to find just one "professional"  joint that can really make a pie up to my standards.  Might be hopeless,  at least in this town... 
Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.

Online Robert

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Re: Cold Pizza, leftovers.
« Reply #4 on: May 12, 2019, 09:32:23 PM »
... although this joint might be in the running.  We'll see tomorrow! (Hey, you made me hungry.   Even ate two slices hot.)
Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.

Online BrewBama

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Cold Pizza, leftovers.
« Reply #5 on: May 12, 2019, 10:15:35 PM »
I was stationed in Italy for three yrs where I found excellent pizza baked in wood fired stone ovens. It is very different than American pizza. Interestingly, we have a local spot with a wood fired stone oven that just so happens to be connected to Yellowhammer Brewery.  It is awesome pizza very closely related to those Italian pies I fell in love with. Keith’s beer ain’t too shabby to wash it down with either. In fact it’s on the calendar for Friday’s lunch!


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« Last Edit: May 13, 2019, 11:16:49 PM by BrewBama »
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Online Robert

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Re: Cold Pizza, leftovers.
« Reply #6 on: May 12, 2019, 10:20:11 PM »
That place where I picked up a pie tonight has a stone, domed oven, but it's gas fired.  Wood makes surprisingly a huge difference.  Lucky you,  BrewBama.  (The place by me does at least have a nice beer selection.)
Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.

Online Robert

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Re: Cold Pizza, leftovers.
« Reply #7 on: May 13, 2019, 09:05:07 PM »
Oh yeah.  It's tomorrow now ( ) and I'm eating cold pizza and I'm very, very happy. 
Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.