Pizza Update?

No such thing as pepperoni in Italy.

And, your point is?

Lady Otter Latté wrote:And, your point is?

Maybe that it took an American to invent the perfect pizza topping??

Lady Otter Latté wrote:And, your point is?

That the pepperoni pizza in pedro's foto is not something an Italian would make. It is a North American version of a classic Italian dish.

viajero wrote:

Lady Otter Latté wrote:And, your point is?

Maybe that it took an American to invent the perfect pizza topping??

I take it you have never been to Italy?

kitchener wrote:

viajero wrote:

Lady Otter Latté wrote:And, your point is?

Maybe that it took an American to invent the perfect pizza topping??

I take it you have never been to Italy?

No,I haven't,but there was another forum member who visited Italy recently and commented on the fact that he observed Italians eating...pizza estilo Hawaiana,you know,with ham and pineapple,just like many Mexicans do,only without the ketchup that's often added here.

Was it ham or Canadian back bacon...eh?

So, only people who have visited Italy can comment on pizza toppings?

Lady Otter Latté wrote:So, only people who have visited Italy can comment on pizza toppings?

Comment all you want. I don't really care.

The experts are all from New York.

kitchener wrote:

Lady Otter Latté wrote:So, only people who have visited Italy can comment on pizza toppings?

Comment all you want. I don't really care.

Don't get your feathers ruffled,we're just talking about pizza,the best pizza I ever had was in San Francisco,but Chapalagringa' s pizza looked pretty darn good.

tony is from italy where his papa also made pizza. tony honed his craft in new yawk before he moved to edmonchuk. he reluctantly put the peperoni on his new yawk style pizza when i insisted and called it disgusting. the pizza here sucks except fer dominos. never heard of hawaian until i moved to the west-yuch!

It´s just some pizza conversation.
And, really, I was wondering if I understood you correctly. Obviously, pizza toppings are way more of a sensitive topic than I realized.

[quote="kb9gzg"]YES! Left-over pizza for breakfast! (Do you like it right out of the fridge or heated up?)[/qu

In my younger days I used to have cold pizza and St. Paulie Girl for breakfast with alarming frequency. Oh, it just didn't get any better than that. Now I like it heated in the toaster oven with fresh OJ...my oh my.

We made the stuff again last night...had to practice, baked two at a time and will work my way up to 3-4 pizzas at once. It's definitely something to work at when they're done in only 1-2 minutes. Not hard to catch one on fire like a marshmallow doming it lolol Got the dough down, the chew, no cracker, no sog, not too thick either, it was awesome! Crust cooked all the way through, toppings too, so delish, nothing soggy or lukewarm in the middle, just nice and hot! Soo good! Fresh basil in the garden to top it off! oh yes, I saved half of mine...this morning, popped it in the toaster oven and the crust still was good, no sog. I want more and have to wait Took an unbaked loaf of bread out last night to thaw, popped it in the wood fire oven this a.m. for breakfast...crust is awesome, yum!

Arrr!

[BTW, the International Talk Like A Pirate Day (http://www.talklikeapirate.com/piratehome.html) is September 19. In celebration of your new oven's obvious success, Chapalagringa, and in honor of the special day, we must all eat PIZZA!]

a folk art rendition of a ukrainian baking bread in an outdoor oven called a peche[pronounced peach]

Pedro wrote:a folk art rendition of a ukrainian baking bread in an outdoor oven called a peche[pronounced peach]

The guy in the background looks like he's taking a leak(pronounced leek).

Pizza in Italy varies from region to region. e.g. Pizza from Milano will be different from a Pizza from Napoli.  Likewise, a Pizza's from New York, Pittsburgh, Chicago, Denver and San Francisco are all different.  Who cares?  I like them all!

viajero wrote:

Pedro wrote:a folk art rendition of a ukrainian baking bread in an outdoor oven called a peche[pronounced peach]

The guy in the background looks like he's taking a leak(pronounced leek).

it's actually a depiction of arboney feeding his chickens pronounced chechens.

Saw what *looked* like a good pizza at Tango, last night. Should I try it?

Problem with Pizza lakeside is not toppings or sauce but the crust in my opinion.

So what is so different? Altitude, Flour, ???

dough mix, technique, and oven temps.