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Pizza Update?

+18
espíritu del lago
Bigbird
hockables
gringal
lunateak
Jim W
slainte39
dcampbell757
CanuckBob
Lady Otter Latté
kitchener
Zedinmexico
Pedro
David
windrider17
Ms.Thang
Chapalagringa
kb9gzg
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Post by kitchener Fri Sep 12, 2014 2:14 pm

No such thing as pepperoni in Italy.

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Post by Lady Otter Latté Fri Sep 12, 2014 2:45 pm

And, your point is?
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Post by viajero Fri Sep 12, 2014 3:08 pm

Lady Otter Latté wrote:And, your point is?
Maybe that it took an American to invent the perfect pizza topping??

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Post by Lady Otter Latté Fri Sep 12, 2014 3:10 pm

Thumbs up
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Post by kitchener Fri Sep 12, 2014 3:19 pm

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.

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Post by kitchener Fri Sep 12, 2014 3:20 pm

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?

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Post by viajero Fri Sep 12, 2014 3:32 pm

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.

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Post by CanuckBob Fri Sep 12, 2014 3:46 pm

Was it ham or Canadian back bacon...eh?
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Post by Lady Otter Latté Fri Sep 12, 2014 3:50 pm

So, only people who have visited Italy can comment on pizza toppings?
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Post by kitchener Fri Sep 12, 2014 4:44 pm

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.

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Post by dcampbell757 Fri Sep 12, 2014 5:33 pm

The experts are all from New York.

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Post by viajero Fri Sep 12, 2014 5:37 pm

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.

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Post by Pedro Fri Sep 12, 2014 9:44 pm

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!
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Post by Lady Otter Latté Fri Sep 12, 2014 10:03 pm

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.
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Post by Ms.Thang Sat Sep 13, 2014 12:10 am

[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.




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Post by kb9gzg Sat Sep 13, 2014 8:31 am

Thumbs up
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Post by Chapalagringa Sat Sep 13, 2014 2:53 pm

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 Thumbs up 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!
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Post by kb9gzg Sat Sep 13, 2014 3:53 pm

Arrr! cheers

[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!]


Last edited by kb9gzg on Sat Sep 13, 2014 4:02 pm; edited 2 times in total
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Post by Pedro Sat Sep 13, 2014 3:57 pm

a folk art rendition of a ukrainian baking bread in an outdoor oven called a peche[pronounced peach]
Pizza Update? - Page 2 Bkng_b10
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Post by viajero Sat Sep 13, 2014 4:44 pm

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).

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Post by David Sat Sep 13, 2014 5:17 pm

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!
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Post by Lady Otter Latté Sat Sep 13, 2014 5:24 pm

Beer
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Post by Pedro Sat Sep 13, 2014 5:30 pm

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.
Pizza Update? - Page 2 Chicke10
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Post by kb9gzg Tue Sep 16, 2014 7:02 am

Saw what *looked* like a good pizza at Tango, last night. Should I try it?
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Post by Zedinmexico Tue Sep 16, 2014 8:17 am

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

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

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Post by Chapalagringa Tue Sep 16, 2014 4:26 pm

dough mix, technique, and oven temps.
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