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SLICK GOKU BABY posted:lovely delivery pizza is still usually better than the lovely frozen pizzas! Clearly, you've never been to the Lehigh Valley area of Pennsylvania, where delivery pizza goes to die. I hate it when you get or make a pizza and the sauce is just some sugar paste. At least try to make it vaguely taste like tomatoes, Sauce People.
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# ? Sep 13, 2014 18:11 |
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# ? Mar 29, 2024 01:24 |
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What ever happened to Tombstone stuffed crust? Digorno is the only one that makes stuffed crust now and their pizzas taste like rear end. I'd rather eat Tony's than that poo poo.
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# ? Sep 13, 2014 18:16 |
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Leroy Dennui posted:Clearly, you've never been to the Lehigh Valley area of Pennsylvania, where delivery pizza goes to die. We've got a local one that brags about their cheese, so they cheese the gently caress out of it with little sauce and it just turns out as a greasy, blan mess. and by greasy, I mean before it even shows up at your door the bottom of the box is staining through in large patches. They used to be awesome and seemed to have the perfect ratio of stuff. Course there's always Roma's out of town in the country about 10 miles, their pizza was the best. Perfect cheese, sauce, crust, had a slight butter taste and a hint of garlic to give it some character...haven't had one in years and now I crave, dammit.
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# ? Sep 13, 2014 22:31 |
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GBS Pizza Thread.
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# ? Sep 13, 2014 22:57 |
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we're all gonna make it brah
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# ? Sep 13, 2014 23:28 |
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i used to go hog wild on tostinos pizzas. yall are right, theyre more pizza-esque than actual pizza, but still drat delicious & you can buy like ten for $5 or something stupid tried hot pockets a couple of times, and got sick/vomited every single time. never again. hot pockets are poison tombstone is probably the best frozen pizza overall. ok thanks for reading, like & share
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# ? Sep 13, 2014 23:38 |
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gently caress you gently caress tony
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# ? Sep 14, 2014 00:57 |
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When people sweat into your food, thats extra flavoring.
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# ? Sep 14, 2014 00:58 |
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We can at least all agree that Papa Murphy's is the best pizza. Those of us with functioning taste, anyway.
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# ? Sep 14, 2014 01:16 |
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Anyone that eats any pizza that hasn't been granted D.O.C. is a loving pleb, probably fat too from shoveling in tons of pizza to ruin their tastebuds
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# ? Sep 14, 2014 01:20 |
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I like pizza.
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# ? Sep 14, 2014 01:24 |
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Nick Rivers posted:I like pizza. I like kim chi
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# ? Sep 14, 2014 01:25 |
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or ??
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# ? Sep 14, 2014 01:38 |
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# ? Sep 14, 2014 07:24 |
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i dont get it?
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# ? Sep 14, 2014 07:26 |
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it's the popular Forever Alone meme, hth
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# ? Sep 14, 2014 08:05 |
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i have no use for frozen pizza because i can get little caesers. this thread is useless to me
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# ? Sep 14, 2014 15:53 |
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My philosophy is pizza every night. How to make a pizza dough 4 cups flour Teaspoon salt Tablespoon yeast 2 cups warm (not hot) water Mix flour and salt in food processor with dough blade Mix yeast with one cup of water, pour into food processor while mixing flour. Slowly add more water until dough is damp, but not wet, usually another 0.5 cups. Place dough into bowl or pot wiped on the inside with olive oil. Cover and let rise 3+ hours. Makes enough dough for 2 pizzas. Dough can be frozen before rising, pull out in morning and it will be ready by dinner.
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# ? Sep 14, 2014 16:28 |
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we're all gonna make it brah
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# ? Sep 14, 2014 16:31 |
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The lean pockets with chicken and artichokes are actually good
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# ? Sep 14, 2014 16:31 |
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How to make a pizza Requirements: Pizza dough Semolina flour Oven Pizza stone 2 pizza peels (big spatula things for putting pizza in and out of oven. I prefer one wood and one metal) Grated mozzarella cheese Marinera sauce Toppings Preheat oven with pizza stone as hot as you can make it, probably at least a half hour. Spead a handful of semolina on the wooden peel. Take a half dough and spread it out on the peel. Cover it with more semolina, an flip it a couple of times. You want to make sure the dough can slide off the peel. The semolina acts as a dry lubricant. Wet doughs will stick to the peel and you will gently caress up putting them in the oven. When the dough is spread out on the peel, put on the toppings. I start with Marinera sauce, then whetever im adding, and finish with the cheese. I find that putting cheese under the toppings makes it too hard to cook. Use the peel to place the dough on the pizza stone in the oven. You're gonna mess this up a few times. Deal with it. Cook until cheese is bubbly. Use the thin metal peel to pull pizza out of oven. Eat it hot like the goon you are.
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# ? Sep 14, 2014 16:42 |
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Turfahurf posted:The spinach and cheese pretzel bread lean pockets are good as gently caress. Cheeseburger hotpockets are also real good but all the rest are pretty garbage especially pizza and ham & cheese. The philly cheesesteak are the worst. Culinary circle makes the best frozen pizzas if you can find them
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# ? Sep 14, 2014 16:43 |
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I like Tombstone veggie pizza. It has delicious broccoli on it. You wouldn't think it works, but it does.
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# ? Sep 14, 2014 17:22 |
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Spazzle posted:How to make a pizza Is there like a major store that carries peels? I have never seen one but have mastered moving raw dough to the pizza stone
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# ? Sep 14, 2014 17:47 |
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Space cash posted:Is there like a major store that carries peels? it should say so outside. P-H-A-R-M-A-C-Y
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# ? Sep 14, 2014 18:02 |
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Spazzle posted:How to make a pizza No traditional wood fired pizza oven? Plebe.
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# ? Sep 14, 2014 18:04 |
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you could also buy a pizza crust and spend four minutes slapping pizza sauce and cheese on it or i guess just microwave a giant openfaced round hotpocket
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# ? Sep 14, 2014 18:05 |
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g0lbez posted:you could also buy a pizza crust and spend four minutes slapping pizza sauce and cheese on it or i guess just microwave a giant openfaced round hotpocket Premade crusts are the best since it's the crust which is by far the most difficult part of making a pizza. What goon really wants to or can deal with flour?
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# ? Sep 14, 2014 18:07 |
How to make a pizza Ingredients: Pizza dough Flour Pepperoni Cutting board American cheese Tomato sauce (ketchup) So preheat the oven or microwave. While that's happening, combine all of the aforementioned ingredients into a large glass bowl. Stir until you end up with a single pinkish blob of uniform consistency. Throw the blob in the oven/microwave (LEAVE IT IN THE BOWL). Cook for 12 minutes at 450F (oven) or 35 minutes on "high" (microwave) Remove bowl from oven/microwave and cover pizza with hand-shredded american cheese slices. Open up a bottle of room temperature (NOT COLD/REFRIGERATED) ketchup and apply generously. For an additional "flair", add oregano to the ketchup to give it an Italian flavour.
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# ? Sep 14, 2014 18:09 |
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Cuniculous posted:Eating hot pockets is easy when you hate yourself.
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# ? Sep 14, 2014 18:09 |
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Space cash posted:Is there like a major store that carries peels? I have never seen one but have mastered moving raw dough to the pizza stone Amazon has all kinds.
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# ? Sep 14, 2014 18:10 |
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digorno is my favorite frozen pizza
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# ? Sep 14, 2014 18:12 |
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I saw this one on America's Test Kitchen last night and it looks pretty badass. http://www.amazon.com/EXO-Super-Pizza-Solid-White/dp/B001T6OVPO
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# ? Sep 14, 2014 18:13 |
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cut up hotdogs on a tortilla, if you got it cheese.
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# ? Sep 14, 2014 18:14 |
Buy a pack of potato bread, pepperoni, and cheap cheddar. Steal a few cans of stewed tomatoes (never pay for stewed tomatoes, the industry is full of liars and draft-dodgers). Go home and pulverize slices of potato bread until you have a solid base to work off of. If the pepperoni is pre-sliced, slice it again. We want those pepperoni "slices" to be small as hell so they get real sharp when they cook. Then, for the coup-de-gras, melt down the block of cheap cheddar and pour it through one of these--the perforations will shape the molten cheese, and when it cools, you will have aesthetically pleasing cheese tendrils. Finally, take a blunt-tipped knife and punch a few holes in the top of a can of stewed tomatoes. Sometimes I'll take a paring knife and slash the label a few times--as if to say, you're not good enough for me. Flip the can upside down and let the red juice glug-glug-glug out onto the pizza. We don't want (or even need) the tomatoes, so throw them away. They're worthless loving poo poo. Bone appetite.
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# ? Sep 14, 2014 18:24 |
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Tombstone is pretty good
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# ? Sep 14, 2014 18:36 |
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Cream-of-Plenty posted:Buy a pack of potato bread, pepperoni, and cheap cheddar. Steal a few cans of stewed tomatoes (never pay for stewed tomatoes, the industry is full of liars and draft-dodgers). Pretty sure Hobby Lobby doesn't cover this kind of pizza making because it can be qualified as an abortifacient.
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# ? Sep 14, 2014 18:44 |
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redshirt posted:Premade crusts are the best since it's the crust which is by far the most difficult part of making a pizza. What goon really wants to or can deal with flour? Crusts are easy once you get to working with yeast. All you need to do is, on your day off, make and pre-bake (cook until solid, as opposed to done) a bunch of pizza crusts. Freeze the ones you're not going to use right away. My recipe: 3.5 cups flour 1.5 cups warmish water 1 tablespoon sugar 1 teaspoon yeast 2 teaspoons salt (I prefer kosher salt, but I think regular will work) 1 cup cornmeal Mix your water and sugar together, then proof your yeast in it until it starts to bubble a little. Then in a separate mixing bowl mix your flour, salt, and a quarter cup of cornmeal. Form the flour concoction into a volcano like shape. Pour your yeast into the center of the flour-cano. Next you fold your flour over the liquid until its thoroughly mixed together. If its still to wet at the end, just add a quarter cup of flour at a time until its the consistency you want. Set the other three-fourths cup of cornmeal off to the side, cover your dough and place it in the fridge overnight. Punch your dough down slightly and divide it into 2 balls. The next day, sprinkle the remaining corn meal on a clean work surface, flop a dough ball on it and work it into a pizza crust. Check that the bottom of the crust is well coated with corn meal. From here you can either make your pizza and transfer it to oven (425F until the cheese on top is golden brown, about 15 minutes) or you can precook your crusts (425 for around 7 minutes, until the top solid but still white) and freeze them for later use. Edit: I've also got a sauce recipe if anyone is interested. Game_Whino fucked around with this message at 19:02 on Sep 14, 2014 |
# ? Sep 14, 2014 18:58 |
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Digorno's is so good i'd stay in an abusive relationship just for a whiff.
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# ? Sep 14, 2014 19:02 |
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# ? Mar 29, 2024 01:24 |
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WeLandedOnTheMoon! posted:Digorno's is so good i'd stay in an abusive relationship just for a whiff. Hey, I get that joke you just made.
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# ? Sep 14, 2014 19:03 |