Pizza.

Raelene said:

Hello gorgeous people,

Just wondering....... seeing I'm considering ordering a Pizza for tea.

If you *had* to order a Pizza & have it delivered............ who would you choose? ie, which
companies do the best pizzas?

"Grampa Tony's" on Snelling Avenue in St. Paul, MN.

Charles Gifford said:

"alzelt" <[email hidden]> wrote in message news:jDqJb.585822$0v4.23266429@bgtnsc04-
news.ops.worldnet.att.net...

Quoted message said:

Julian Vrieslander said:

In article <[email hidden]>,
John Gaughan <[email hidden]> wrote:

>Seriously, though, pizza without meat is like a hamburger without the burger, like a chicken
>sandwich without the chicken, etc.

I'm not a vegetarian, but I really like a well-made Pizza Margherita. A thick chewy crust, lots
of scratch-made tomato sauce, real mozarella, and shreds of fresh basil. That's all, no meat.
Couple it with a cold beer and you've got a little glimpse of heaven.

Years ago, when I lived in Ithaca NY, my fave pizza joint was Vinny's in CollegeTown. Vinny made
pizzas with every topping you could imagine. But he was especially proud of his Margherita. The
key to this stuff is using high quality ingredients. Most places don't come close.

But pizza is such a personal thing. So many different styles, so many opinions...

I love a Margherita pizza as well, but strongly prefer it on a wafer thin crust.
--
Alan

That makes two of us Alan. Actually I've never seen a Margherita pizza on a thick crust. We used
to have a great Neapolitan-style pizza place here. It was purchased by a San Diego-style pizza
place but they will still make pizza in the Naples-style if one asks nicely. I always have the
Margherita.

Sandy Eggo is a wasteland of "San Diego Style" pizza. It has a thick chewy (need powerful jaw
muscles and strong molars) crust and an inch of gunk on top. Nasty - my opinion of course.

Charlie

Hmmmm, I eat pizza all over San Diego and haven't eaten one like you describe. Perhaps you need to
quit dining in the Tijuana slews.

jim

[email hidden] (Donna Pattee) wrote in message news:<[email hidden]>...

Quoted message said:

In article <[email hidden]>, Julian

Vrieslander said:

In article <[email hidden]>,

John Gaughan said:

Seriously, though, pizza without meat is like a hamburger without the burger, like a chicken
sandwich without the chicken, etc.

I'm not a vegetarian, but I really like a well-made Pizza Margherita. A thick chewy crust, lots
of scratch-made tomato sauce, real mozarella, and shreds of fresh basil. That's all, no meat.
Couple it with a cold beer and you've got a little glimpse of heaven.

Years ago, when I lived in Ithaca NY, my fave pizza joint was Vinny's in CollegeTown. Vinny made
pizzas with every topping you could imagine. But he was especially proud of his Margherita. The
key to this stuff is using high quality ingredients. Most places don't come close.

But pizza is such a personal thing. So many different styles, so many opinions...

--
Julian Vrieslander

I don't remember Vinney's - Dryden Rd., College Ave, where? There used to be a place across the
street from Morrie's that had really good pizza. I think the best, though, were probably on the
south end of town near the inlet. Of course, everyone knows that the absolutely best pizza is
still in Utica.

You must be talking about an O'Scugnizzo Pizza on Bleecker St. Please don't tell me its franco's in
north utica

In article <[email hidden]>,

Charles Gifford said:

That makes two of us Alan. Actually I've never seen a Margherita pizza on a thick crust.

Well, that's why we have usenet. If we all agreed on everything, there would not be much to discuss.
For me, a dry cracker-thin pizza crust just does not work. And I don't care if that's what they make
in Italy. My ideal is a crust with a good balance of chewiness, yeasty fresh-bread aroma, crusty
exterior, and an interior that is slightly moist but not soggy.

--
Julian Vrieslander

"JimLane" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Charles Gifford said:

"alzelt" <[email hidden]> wrote in message news:jDqJb.585822$0v4.23266429@bgtnsc04-
news.ops.worldnet.att.net...

Quoted message said:

Julian Vrieslander wrote:

> In article <[email hidden]>,
> John Gaughan <[email hidden]> wrote:
>
>
>
>>Seriously, though, pizza without meat is like a hamburger without the burger, like a chicken
>>sandwich without the chicken, etc.
>
>
>I'm not a vegetarian, but I really like a well-made Pizza Margherita.

A

Quoted message said:

Quoted message said:

Quoted message said:

>thick chewy crust, lots of scratch-made tomato sauce, real mozarella, and shreds of fresh
>basil. That's all, no meat. Couple it with a cold beer and you've got a little glimpse of
>heaven.
>
>Years ago, when I lived in Ithaca NY, my fave pizza joint was Vinny's

in

Quoted message said:

Quoted message said:

Quoted message said:

>CollegeTown. Vinny made pizzas with every topping you could imagine. But he was especially
>proud of his Margherita. The key to this stuff

is

Quoted message said:

Quoted message said:

Quoted message said:

>using high quality ingredients. Most places don't come close.
>
>But pizza is such a personal thing. So many different styles, so many opinions...
>

I love a Margherita pizza as well, but strongly prefer it on a wafer thin crust.
--
Alan

That makes two of us Alan. Actually I've never seen a Margherita pizza

on a

Quoted message said:

Quoted message said:

thick crust. We used to have a great Neapolitan-style pizza place here.

It

Quoted message said:

Quoted message said:

was purchased by a San Diego-style pizza place but they will still make pizza in the Naples-
style if one asks nicely. I always have the

Margherita.

Quoted message said:

Quoted message said:

Sandy Eggo is a wasteland of "San Diego Style" pizza. It has a thick

chewy

Quoted message said:

Quoted message said:

(need powerful jaw muscles and strong molars) crust and an inch of gunk

on

Quoted message said:

Quoted message said:

top. Nasty - my opinion of course.

Charlie

Hmmmm, I eat pizza all over San Diego and haven't eaten one like you describe. Perhaps you need to
quit dining in the Tijuana slews.

jim

Same old Jim. Always quick with an insult.

Charlie

Janet,

The book is wondeful. Peter is having copies sent so that I can post three recipes from it on my Web
site. He's a meticulous chef, and this book is right up there with some of his other best works.
Viva la Pizza! No, wait, that's French. Well, long live pizza!

David leite Leite's Culinaria leitesculinaria.comleitesculinaria.comOpen ↗

"Janet Bostwick" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Take this man to Domino's or Papa John's. He can die happy!

Wayne

I've just started reading "American Pie," by Peter Reinhart. What fun. The beginning is a travel
journal of his quest. This section gives a good understanding of the different types of Italian
and American pies. (Haven't finished that yet.) I skimmed ahead and he gives a half dozen
different crust types, lots of different intriguing topping preparations, specific pies, and ends
up with foccacia. It looks to be a wonderful winter playbook. Take a look at it the next time you
are at the book store; it was just published in November. Janet

Charles Gifford said:

"JimLane" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Charles Gifford said:

"alzelt" <[email hidden]> wrote in message news:jDqJb.585822$0v4.23266429@bgtnsc04-
news.ops.worldnet.att.net...

>Julian Vrieslander wrote:
>
>
>
>>In article <[email hidden]>, John Gaughan <[email hidden]> wrote:
>>
>>
>>
>>
>>>Seriously, though, pizza without meat is like a hamburger without the burger, like a chicken
>>>sandwich without the chicken, etc.
>>
>>
>>I'm not a vegetarian, but I really like a well-made Pizza Margherita.

A

Quoted message said:

Quoted message said:

>>thick chewy crust, lots of scratch-made tomato sauce, real mozarella, and shreds of fresh
>>basil. That's all, no meat. Couple it with a cold beer and you've got a little glimpse of
>>heaven.
>>
>>Years ago, when I lived in Ithaca NY, my fave pizza joint was Vinny's

in

Quoted message said:

Quoted message said:

>>CollegeTown. Vinny made pizzas with every topping you could imagine. But he was especially
>>proud of his Margherita. The key to this stuff

is

Quoted message said:

Quoted message said:

>>using high quality ingredients. Most places don't come close.
>>
>>But pizza is such a personal thing. So many different styles, so many opinions...
>>
>
>I love a Margherita pizza as well, but strongly prefer it on a wafer thin crust.
>--
>Alan

That makes two of us Alan. Actually I've never seen a Margherita pizza

on a

Quoted message said:

Quoted message said:

thick crust. We used to have a great Neapolitan-style pizza place here.

It

Quoted message said:

Quoted message said:

was purchased by a San Diego-style pizza place but they will still make pizza in the Naples-style
if one asks nicely. I always have the

Margherita.

Quoted message said:

Quoted message said:

Sandy Eggo is a wasteland of "San Diego Style" pizza. It has a thick

chewy

Quoted message said:

Quoted message said:

(need powerful jaw muscles and strong molars) crust and an inch of gunk

on

Quoted message said:

Quoted message said:

top. Nasty - my opinion of course.

Charlie

Hmmmm, I eat pizza all over San Diego and haven't eaten one like you describe. Perhaps you need to
quit dining in the Tijuana slews.

jim

Same old Jim. Always quick with an insult.

Charlie

And, I suppose, your "critique" of SD pizza was not?

How does the shoe fit?

jim

In article <[email hidden]>,

He likes it said:

[email hidden] (Donna Pattee) wrote in message
news:<[email hidden]>...

Quoted message said:

In article <[email hidden]>, Julian

Vrieslander said:

In article <[email hidden]>,
John Gaughan <[email hidden]> wrote:

> Seriously, though, pizza without meat is like a hamburger without the burger, like a chicken
> sandwich without the chicken, etc.

I'm not a vegetarian, but I really like a well-made Pizza Margherita. A thick chewy crust, lots
of scratch-made tomato sauce, real mozarella, and shreds of fresh basil. That's all, no meat.
Couple it with a cold beer and you've got a little glimpse of heaven.

Years ago, when I lived in Ithaca NY, my fave pizza joint was Vinny's in CollegeTown. Vinny made
pizzas with every topping you could imagine. But he was especially proud of his Margherita. The
key to this stuff is using high quality ingredients. Most places don't come close.

But pizza is such a personal thing. So many different styles, so many opinions...

--
Julian Vrieslander

I don't remember Vinney's - Dryden Rd., College Ave, where? There used to be a place across the
street from Morrie's that had really good pizza. I think the best, though, were probably on the
south end of town near the inlet. Of course, everyone knows that the absolutely best pizza is
still in Utica.

You must be talking about an O'Scugnizzo Pizza on Bleecker St. Please don't tell me its franco's in
north utica

Definitely O'Scugnizzo's, and where else but Bleecker St. I'm from East Utica, just up Albany St. a
ways. Even after 35 years of not living there, I can still say "East Utica" just like a native.

On topic: I still judge all Italian food against what our neighbor from Sicily used to make. She
used to drive us nuts popping in our front door at all hours of the day and night, but she made the
best lasagna (sp?) in the world. <sigh

John Gaughan said:

Oscar said:

And give me some meat baby!

I hear Sheldon's services are for rent...

Seriously, though, pizza without meat is like a hamburger without the burger, like a chicken
sandwich without the chicken, etc.

I have had good vegitarian Pizzas as well as meat pizzas and I have had both in Italy.
--
JakeInHartsel

Decided to actually make a hopefully intelligent contribution, instead of merely asking newbie
questions or getting into flamewars...

How to Construct a Potato Box:

1. get a cardboard box
2. Poke holes into three of the standing sides, about an inch apart (scissors work well)
3. Make sure that the box is otherwise dark.

This box has enabled me to keep potatoes almost perfectly fresh (so they're sprouting a little...
they still have their water, and are being used for this week's bout of french fries) since
Thanksgiving Day's 99 cents for ten pounds of potatoes sale.

When $3 == 30 pounds of potatoes, man, you've just got to buy!

Lena

dry, non-rotting potatoes are a godsend.

particularly when you've experienced maggot infested potatoes.

Peter Aitken said:

"Glenn Jacobs" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

John Gaughan said:

Oscar wrote:
> And give me some meat baby!

I hear Sheldon's services are for rent...

Seriously, though, pizza without meat is like a hamburger without the burger, like a chicken
sandwich without the chicken, etc.

I have had good vegitarian Pizzas as well as meat pizzas and I have had both in Italy.
--
JakeInHartsel

Yes indeed - in fact one of the classic and IMO best pizzas in Italy is just tomato sauce and
cheese. I cannot imagine any pizza being improved by having more than 3-4 toppings.

salsa pizza is an interesting taste.

personally, i like a good mushroom tomato sauce and plenty of garlic.

but i hated the pizza in italy b/c it only used provolone.

Lena

Glenn Jacobs said:

On Fri, 02 Jan 2004 00:21:34 -0600, John Gaughan wrote:

Quoted message said:

Quoted message said:

Seriously, though, pizza without meat is like a hamburger without the burger, like a chicken
sandwich without the chicken, etc.

I have had good vegitarian Pizzas as well as meat pizzas and I have had both in Italy.

Oh my gosh, one of the best pizzas I've had outside of NYC was a vegetarian pizza from a kosher
joint. Worth the trip. Excellent. When I order pizza, I like sausage and peppers, but I'd happily
take just peppers, or plain. I don't consider meat to be essential to pizza, at all.

But, (laughing), John did remind me of a guy I worked with, he is Indian (as in from India) and
didn't eat meat. He'd go to Burger King and order a meatless Whopper. This confused the staff no
end, plus then he'd ask for a discount, no meat, dontcha know. Guess you had to be there.

nancy

"Glenn Jacobs" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

John Gaughan said:

Oscar said:

And give me some meat baby!

I hear Sheldon's services are for rent...

Seriously, though, pizza without meat is like a hamburger without the burger, like a chicken
sandwich without the chicken, etc.

I have had good vegitarian Pizzas as well as meat pizzas and I have had both in Italy.
--
JakeInHartsel

Yes indeed - in fact one of the classic and IMO best pizzas in Italy is just tomato sauce and
cheese. I cannot imagine any pizza being improved by having more than 3-4 toppings.

--
Peter Aitken

Remove the [censored] from my email address before using.

Lena B Katz said:

but i hated the pizza in italy b/c it only used provolone.

Lena

I don't know what Italy you went to but the one I live in uses mozzarella on pizzas unless they have
a special pizza of the day (I had speck and stracchino the other day)

Cristina
--
Info on Moving to Italy and Driving in Italy cristinasweb.comcristinasweb.comOpen ↗

cristina said:

Lena B Katz said:

but i hated the pizza in italy b/c it only used provolone.

Lena

I don't know what Italy you went to but the one I live in uses mozzarella on pizzas unless they
have a special pizza of the day (I had speck and stracchino the other day)

sounds like we've got two different Italys, sure enough. I'm talking about northern Italy, near
Firenze (I think i'm remembering the places right... names don't stick well for me).

You're probably talking about the Italy where they leave the sauce outside most of the day, and
(apparently) actually use cheese that melts well.

Lena

cristina said:

Lena B Katz said:

cristina said:

Lena B Katz wrote:
> but i hated the pizza in italy b/c it only used provolone.
>
> Lena

I don't know what Italy you went to but the one I live in uses mozzarella on pizzas unless they
have a special pizza of the day (I had speck and stracchino the other day)

sounds like we've got two different Italys, sure enough. I'm talking about northern Italy, near
Firenze (I think i'm remembering the places right... names don't stick well for me).

You're probably talking about the Italy where they leave the sauce outside most of the day, and
(apparently) actually use cheese that melts well.

Lena

Well I live in Siena which is near Florence and I have travelled throughout Italy and I have never
seen anyplace that tops regular pizzas (not special menu items) with provolone.

... siena! i've been there!

All I can think of is that I was on a tour, and so went to the touristy parts of most places. Or
else, that maybe the mozzerella tastes funny in italy...

lena

David Wright said:

George said:

I grew up on the "pizza that nobody wants". There is nothing better than good dough that is nicely
browned with a minimilist topping. The pizza hut (or other) style with an inch of mixed stuff on
top is known as "kid's pizza" by everyone I know. Fortunately the "pizza that nobody wants" is
readily available in my area and is so popular that there are waiting lines on Friday nights.

I'm with you, George. A couple of nights ago we had two pretty good pizzas for dinner.

One had crumbled bulk sausage that I had made, thinly sliced and blanched new potatoes, and a few
small chunks of gorgonzola. The other had a chunky tomato sauce of my doing, some shavings of dry
mozz, and, as it came out of the oven, some "baby" spinach leaves from a bag. Very simple and
very good.

I make six, six-ounce pizza dough balls once or twice a month and have them in the freezer for
whenever that urge hits.

I had my last chain-store pizza about ten years ago, despite the fact that one of the nicest people
I've ever known, and who is also a friend of mine, owns the Pizza Hut stores here in San Antonio.

David

David, how long does it take your frozen dough to thaw? I like the idea of freezing for "whenever
the urge hits"!

many thanks, Lisette

Lena B Katz said:

cristina said:

Lena B Katz said:

but i hated the pizza in italy b/c it only used provolone.

Lena

I don't know what Italy you went to but the one I live in uses mozzarella on pizzas unless they
have a special pizza of the day (I had speck and stracchino the other day)

sounds like we've got two different Italys, sure enough. I'm talking about northern Italy, near
Firenze (I think i'm remembering the places right... names don't stick well for me).

You're probably talking about the Italy where they leave the sauce outside most of the day, and
(apparently) actually use cheese that melts well.

Lena

Well I live in Siena which is near Florence and I have travelled throughout Italy and I have never
seen anyplace that tops regular pizzas (not special menu items) with provolone.
--
Info on Moving to Italy and Driving in Italy cristinasweb.comcristinasweb.comOpen ↗

Lena B Katz said:

cristina said:

Lena B Katz said:

but i hated the pizza in italy b/c it only used provolone.

Lena

I don't know what Italy you went to but the one I live in uses mozzarella on pizzas unless they
have a special pizza of the day (I had speck and stracchino the other day)

sounds like we've got two different Italys, sure enough. I'm talking about northern Italy, near
Firenze (I think i'm remembering the places right... names don't stick well for me).

You're probably talking about the Italy where they leave the sauce outside most of the day, and
(apparently) actually use cheese that melts well.

Lena

Certainly had plenty of 'ordinary' pizzas in Lombardy and Liguria with mozzarella. Can't recall any
with provolone. But then I never ordered any 'special' pizzas.

"Janet Bostwick" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Take this man to Domino's or Papa John's. He can die happy!

Wayne

I've just started reading "American Pie," by Peter Reinhart. What fun. The beginning is a travel
journal of his quest. This section gives a good understanding of the different types of Italian
and American pies. (Haven't finished that yet.) I skimmed ahead and he gives a half dozen
different crust types, lots of different intriguing topping preparations, specific pies, and ends
up with foccacia. It looks to be a wonderful winter playbook. Take a look at it the next time you
are at the book store; it was just published in November. Janet

I have a copy that Peter personally signed. He is a wonderful person and an excellent teacher. I am
at present trying to decide which crust to make first. I also have most of his books on bread. His
methods teach how to make breads with the most flavor. If you can find a class he is teaching in
your area - go for it. You won't regret it.