What pizza do S550 people like

[Bikeman315]

Actually found a few places down here that are pretty decent. Fellow former New Yorkers. My favorite is Scatori’s right by my home. When we head up to Long Island later this year we will definitely stop at New Park Pizza In Howard Beach, NY. One of the cities best. In Central NJ it was Papa‘s Tomato Pies in Robbinsville. It is the oldest family owned pizzeria in the US (1912).

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[IPOGT]

I'd move. Quickly. The places you mentioned are not real pizza. it's corporate pizza, and corporate pizza ALWAYS sucks.

Just saying because you’re a friend.

 

[LSchicago]

Chicago pizza. Doesn't matter if it's thin crust, Pan, or Stuffed. No bullshit corporate, small town, or NY pizza will do. It just can't compare!

 

[LSchicago]

My rule used to be not to eat pizza outside of home territory due to many bad experiences, but in more recent years I've been surprised. I love making my own too.

I'll mention the lesser mentioned Chicago, pub style pizza here. Thin, crispy and delicious. It's was most people around here eat.

Thin is most popular in my Chicago suburbs area too.

 

[Jason304]

Pizza is a lot like beer. I have my favorites, but I like it all. New York style is on top of my list. Bought a pizza oven a few months ago. Now I can make New York style pizza’s in about 90 seconds.

 

[FreePenguin]

I’m gonna post blasphemy but.. I like chef boy r dee pizza kit. I buy real cheese, and deli pepperoni. I love the sauce, and my dad used to make it for us as a kid.
Nomnomnom

 

[Sivi70980]

Which should be posted for posterity.

@IPOGT
Here you guys go.

Pizza crust

3 1/2 to 4 cups flour (Tipo "00", absolutely a must. King Arthur 00 flour is crap, get the good stuff if possible.)
1 teaspoon sugar (I use dark brown sugar)
1 envelope instant dry yeast
2 teaspoons salt (I use ghost chili sea salt)
1 1/2 cups water, warm
2 tablespoons olive oil

1. Mix together, then knead the crap out of it. I use mixer with bread hook

2. Place in a covered bowl and rest for an hour at room temp. It will rise a decent amount.

3. Divide in half and place each portion in a separate lightly oiled ziplock. Rest overnight in the fridge.

4. Corn starch your stone and roll it out to the edge. Preheat stone in oven, transfer with peel.

5. Lightly oil crust before toppings. The sauce you use (I make my own as well) needs to be very reduced. Closer to a paste than a sauce, otherwise the crust gets soggy when you bake. When you put it on the dough, use less than you think is neccessary. Whatever amount you think is right is probably still too much.

5. I like to use the big sliced fresh mozzarella. Give the pieces some space, and they melt nicely.

5a. For other toppings, I've done pepperoni, sausage, pineapple ham, buffalo chicken, and even one time did chicken francaise. It also makes a great margarita if you can get fresh basil and want something simple.

6. Bake at as high a temperature as your oven allows. Don't use the broiler, just crank it to the highest number on bake. My oven only goes to 550°, which results in about a 15 minute baking time. The low temp is actually holding me back from getting things truly perfect. The ideal time/temperature is 700° for about 7 minutes.

Preheated stone cooking time is 11 minutes at 550.

 

[Roy_Steeda]

I just got back from my trip to Illinois. Most of it was spent at their lake how far from Chicago but we made a point to stay our last night on Michigan Avenue downtown and got ourselves a loaded Giordano's stuffed pizza. We also have several frozen ones to our house to meet us there on arrival back in CA.

THE BEST

 

[IPOGT]

I’m gonna post blasphemy but.. I like chef boy r dee pizza kit. I buy real cheese, and deli pepperoni. I love the sauce, and my dad used to make it for us as a kid.
Nomnomnom

Lol… My best friend lived on the chef’s ravioli in college.

 

[lacanteen]

Here it's the local shop, Deano's. They have great crust and traditional as well as Cajun toppings.

https://deanospizza.com/

 

[IPOGT]

@IPOGT
Here you guys go.

Pizza crust

3 1/2 to 4 cups flour (Tipo "00", absolutely a must. King Arthur 00 flour is crap, get the good stuff if possible.)
1 teaspoon sugar (I use dark brown sugar)
1 envelope instant dry yeast
2 teaspoons salt (I use ghost chili sea salt)
1 1/2 cups water, warm
2 tablespoons olive oil

1. Mix together, then knead the crap out of it. I use mixer with bread hook

2. Place in a covered bowl and rest for an hour at room temp. It will rise a decent amount.

3. Divide in half and place each portion in a separate lightly oiled ziplock. Rest overnight in the fridge.

4. Corn starch your stone and roll it out to the edge. Preheat stone in oven, transfer with peel.

5. Lightly oil crust before toppings. The sauce you use (I make my own as well) needs to be very reduced. Closer to a paste than a sauce, otherwise the crust gets soggy when you bake. When you put it on the dough, use less than you think is neccessary. Whatever amount you think is right is probably still too much.

5. I like to use the big sliced fresh mozzarella. Give the pieces some space, and they melt nicely.

5a. For other toppings, I've done pepperoni, sausage, pineapple ham, buffalo chicken, and even one time did chicken francaise. It also makes a great margarita if you can get fresh basil and want something simple.

6. Bake at as high a temperature as your oven allows. Don't use the broiler, just crank it to the highest number on bake. My oven only goes to 550°, which results in about a 15 minute baking time. The low temp is actually holding me back from getting things truly perfect. The ideal time/temperature is 700° for about 7 minutes.

Preheated stone cooking time is 11 minutes at 550.

Thank you! We are limited to electric ovens and 450 degrees here in Fl. How do you think that’ll affect it?

 

[Sivi70980]

Thank you! We are limited to electric ovens and 450 degrees here in Fl. How do you think that’ll affect it?

Unsure, will take longer to cook and may not be as crispy on the outside while soft and yummy on the inside. I tried the BBQ grill at max heat and got meh results. My oven only goes to 500 and comes out great though. Just like me, you need more heat lol

 

[FreePenguin]

Pizza stone will help you electric users. Works great used one for years

just heavy and tedious so I quit . Ieven used it on mypropane grille lol

 

[Performance nut]

White pie... oh yeah.

 

[Sivi70980]

Pizza stone will help you electric users. Works great used one for years

just heavy and tedious so I quit . Ieven used it on mypropane grille lol

Yep. got a stone specific for the @Mikthehun1 crust.

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