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New Pizza place open - The Junky Monkey

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Post by Trailrunner Mon Sep 17, 2012 8:48 am

LOL that would be the deciding factor!

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Post by seisdedos Mon Sep 17, 2012 9:39 am

In my observations, it is usually the very young that put ketchup on their pizzas in Mexico.

One thing I have observed here in Italy is that they have far too many rules and restrictions concerning the cuisine here. Especially pasta and coffee.
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Post by northernguy Mon Sep 17, 2012 9:45 am

seisdedos wrote:In my observations, it is usually the very young that put ketchup on their pizzas in Mexico.

One thing I have observed here in Italy is that they have far too many rules and restrictions concerning the cuisine here. Especially pasta and coffee.

What area are you in? Do they serve thin crust or thicker crust or does that depend on region?

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Post by seisdedos Wed Sep 19, 2012 3:08 am

northernguy wrote:

What area are you in? Do they serve thin crust or thicker crust or does that depend on region?

We have been from the very north, Sudtirol, to as far south as Rome (which is considered southern Italy) and almost all has been thin crust. The thick cust we have found to be available at bakeries that also sell pizza. But at all of the restaurants and pizzerias we have dined at, thin crust seems to be the norm.

There is a very good restaurant near my daughter's home in Milan whose owners are from Rome and the food they serve is from that region. Their pizza is thin.
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Post by little italy Wed Sep 19, 2012 9:10 am

I have a question about the Junky Monkey's pizza crust. I have heard many comments on how good their Pizza. I have also heard that thier crust taste that of a tortilla. Any comments on this? thanks

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Post by ComputerGuy Wed Sep 19, 2012 9:13 am

Did not taste like tortilla to me; tasted like a mildly-sweet/salty proper pizza crust.
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Post by northernguy Wed Sep 19, 2012 9:17 am

little italy wrote:I have a question about the Junky Monkey's pizza crust. I have heard many comments on how good their Pizza. I have also heard that thier crust taste that of a tortilla. Any comments on this? thanks

I cannot answer that for JM coz I've never been there. But I do know that a few places don't make pizza crust like it's supposed to be made. To name two, Pepe's and Alessandro's in Riberas.

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Post by gringal Wed Sep 19, 2012 11:18 am

northernguy wrote:
little italy wrote:I have a question about the Junky Monkey's pizza crust. I have heard many comments on how good their Pizza. I have also heard that thier crust taste that of a tortilla. Any comments on this? thanks

I cannot answer that for JM coz I've never been there. But I do know that a few places don't make pizza crust like it's supposed to be made. To name two, Pepe's and Alessandro's in Riberas.

Aw c'mon John........go get some of the new place's pizza and THEN tell us what you think of it. We already know which aren't right. There's been a lot of input on TOB and it sounds like they'll make the crust your way...thin or thick.
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Post by seisdedos Wed Sep 19, 2012 12:07 pm

Exactly how is pizza crust supposed to made? Between one place and the next the crust has varied here in Italy. From paper thin to a focaccia type dough.
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Post by CheenaGringo Wed Sep 19, 2012 12:19 pm

"Exactly how is pizza crust supposed to made?"

Seems to me that is a matter of personal preference? I live with a self proclaimed "pizza critic" but we do not agree on crusts.

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Post by ComputerGuy Wed Sep 19, 2012 12:34 pm

Probably starts with where you grew up and had your first pizzas, although lots of people who discovered thin crusts later in life now prefer them. "Gourmet" pizza places always offer thin crusts; that may have something to do with it. I prefer mine medium. An example to compare: Monkey's and SuperLake's are too thin for me... although I happily scarf them down anyway.
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Post by viajero Wed Sep 19, 2012 12:49 pm

For a quick pizza fix at home we use pita bread/pan arabe with our own toppings,not gourmet but not too bad either.

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Post by ComputerGuy Wed Sep 19, 2012 12:52 pm

Anything that works as a "delivery mechanism", is what I say. To me, it's all about what's on top. I just wish I could get my oven hot enough to do a crust justice.
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Post by Jim W Wed Sep 19, 2012 1:56 pm

HelperGuy wrote:Anything that works as a "delivery mechanism", is what I say. To me, it's all about what's on top. I just wish I could get my oven hot enough to do a crust justice.

HG, Have you tried a Pizza Stone? You can them in ceramic or earthenware. They mimic the effects of cooking in a masonary oven. My wife uses an eartenware 16 inch and it works great for either thin or thick crust. In a pinch a couple layers of unglazed lead free tile works. Beer Very Happy
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Post by ComputerGuy Wed Sep 19, 2012 3:23 pm

Yes, in fact I ordered one from Amazon a couple of years ago. It does help (as long as I put cornmeal on it before cooking), but it doesn't help enough.
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Post by Jim W Wed Sep 19, 2012 3:49 pm

Could be your oven? Our oven wasn't holding temp.....going up and down like a yo-yo. We bought a new oven and a good oven thermo., problem solved. You are right don't forget the cornmeal.....LOL
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Post by CheenaGringo Wed Sep 19, 2012 4:04 pm

SOME pizza stones can be used on a BBQ. It takes a bit of trial and error to get a handle on cooking by this method but the results can be worth it. If you are using a wood pizza paddle, may sure the flames are turned off. Better yet, use a metal pizza spatula.

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Post by Jim W Wed Sep 19, 2012 5:01 pm

CheenaGringo wrote:SOME pizza stones can be used on a BBQ. It takes a bit of trial and error to get a handle on cooking by this method but the results can be worth it. If you are using a wood pizza paddle, may sure the flames are turned off. Better yet, use a metal pizza spatula.



Come on CG.....it's alot of work to make the dough, do the rest of the prep work.....etc. not to mention the frustration of failure. Ask my wife....LOL Very Happy
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Post by CheenaGringo Wed Sep 19, 2012 6:48 pm

Jim:

The learning curve isn't all that difficult! Kathy doesn't do anything different to her dough other than to give the exposed edges a light coat of extra virgin olive oil. I have cooked/baked them in both our Weber Kettle and our Jenn-Air Gas and they can be similar to the flavor achieved in a wood fired pizza oven. For the gas grill, I make up a foil packet of wood pellets and add the pizza right when the packets begin to smoke. I have found that baking on the grill is less about time and more about visually determining when done.

Here is an example of one: http://www.amazon.com/Red-Sky-Grilling-Products-RSGP205GPS/dp/B001V7K7X6/ref=sr_1_3?ie=UTF8&qid=1348097916&sr=8-3&keywords=BBQ+pizza+stone

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Post by Jim W Wed Sep 19, 2012 7:17 pm

CG.....You are probably correct, however, wife has perfected in oven Blackeye , I thank you for input. PEACE MY FRIEND! flag waver
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Post by CheenaGringo Wed Sep 19, 2012 8:00 pm

Jim:

There is a story about my "poor man's solution" to a pizza oven. Kathy has wanted a real wood fired pizza oven for years but the situation hasn't been right to go through the process and expense of having one built. I decided that to keep peace in the family, I would learn how to do a pizza on the BBQ.

When we were in Oaxaca, we went out for dinner at Il Fornaro and that stated the conversations all over again:
[img]New Pizza place open - The Junky Monkey - Page 4 Dscn3612[/img]

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