On Aug 26, 6:52?pm, "Nancy Young" wrote:
It's a new one on me. Ordered a pizza over the phone,
and heard the guy talking on the other line ... someone
wanted a large plain pizza, well done.

What does that mean? Burnt? To me, pizza is either
done or it isn't.

nancy

Means not rare (underbaked). Many people like yeast breads baked
practically raw (I think they never go to a dentist). Even when I go
to a bakery I ask for well done; breads, rolls, cakes, muffins,
whatever. I don't like cakes without a crust... I won't buy muffins
that are baked in paper liners, not cupcakes either, I hate those
paper liners.. they prevent a crust from forming, they impart an aroma
reminiscent of old newsprint, and at least 20 pct of the product
sticks to it... when you peel off the paper all you have is blob of
raw dough. And I hate, I mean I HATE soft cookies. Pizza has to be
well done, otherwise you may as well eat boboli. And perhaps the
pizza you buy is not made with real pizza crust... very few pizzarias
make real pizza crust anymore, they use cheap soft flour... and all
cheap ingredients... people have been slowly made to accept crap
thinking it's real food. There are very, very few pizzarias that
actually make pizza... may as well buy frozen, and it's no wonder so
many do.

Sheldon

In article ,
"Nancy Young" wrote:

It's a new one on me. Ordered a pizza over the phone,
and heard the guy talking on the other line ... someone
wanted a large plain pizza, well done.

What does that mean? Burnt? To me, pizza is either
done or it isn't.

nancy

As opposed to the way I buy mine: half-baked. I bring it home and stick
it in a 400 degree oven for about 10 minutes to finish it. Then the
cheese is still melted and the pizza is hot.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

Nancy Young wrote:
It's a new one on me. Ordered a pizza over the phone,
and heard the guy talking on the other line ... someone
wanted a large plain pizza, well done.

What does that mean? Burnt? To me, pizza is either
done or it isn't.

Phone-order pizza is underdone in the conveyor cooker.

Pizza should have a little blackening on the bottom.

And the cheese gets browner and the pepperoni crisps up.

Yum.

--Blair

On Sun, 26 Aug 2007 22:02:27 -0400, "kilikini"
wrote:

Yep, I've ordered a pizza "well done". I just want the bottom crust crispy,
but not burned.

kili

LOL! I'm used to ordering my FF "well done". Never heard of it
associated with pizza thoug.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

KevinS wrote:
On Aug 26, 4:36?pm, Nancy Young wrote:

Okay, I got it. I was picturing blackened crust. It's thin
crust already, doesn't need burning! Thanks.

Some people (including me) like some random charring
on the crust.


Me too, the crust is what makes a pizza.

Andy wrote:
Nancy Young said...

What does that mean? Burnt? To me, pizza is either
done or it isn't.


My "Best of Philly" pizza joint went to conveyor belt pizzas that were
rushed out under-done, to generate more business. I'd bring one home and
have to toss it in my oven to cook the toppings and crisp it up a little. I
dropped my allegiance to their pizzas after a few more under-done ones.

Nothing worse than picking up a slice or biting into a slice of pizza and
have all the toppings slide off. That probably has more to do with too much
oil.

Who wants to see pools of grease on a pizza. Well-done at least helps
"evaporate" some out, or so I'd like to think.

Andy

There was a popular pizza place in my area that did that. It had a coal
fired oven and they made really great pizza in it. The kids took over
and are apparently clueless because they basically converted it into a
hybrid Dominoes clone. They bought the building next door and tore it
down and built a "pizza factory" that you can see through the glass
walls. There is an extruder that squirts out dough and then a spray bar
that applies the Dow #32 red coating followed by some sort of cheeselike
material. Then it is cut to length and continues through the air oven.
The pizza is really bad industrial quality. What was once a booming
business has almost none because this is an area where there are lots of
mom & pop places that make quality pizza so people know better.

"George" wrote in message
. ..
JoeSpareBedroom wrote:
"Andy" q wrote in message ...
Nancy Young said...

What does that mean? Burnt? To me, pizza is either
done or it isn't.

My "Best of Philly" pizza joint went to conveyor belt pizzas that were
rushed out under-done, to generate more business. I'd bring one home and
have to toss it in my oven to cook the toppings and crisp it up a
little. I
dropped my allegiance to their pizzas after a few more under-done ones.

Nothing worse than picking up a slice or biting into a slice of pizza
and
have all the toppings slide off. That probably has more to do with too
much
oil.

Who wants to see pools of grease on a pizza. Well-done at least helps
"evaporate" some out, or so I'd like to think.

Andy


No, the grease has nothing to do with the cooking. The grease comes from
using lousy ingredients.
Pretty much, if there is grease on top that means the fake cheese has
deplasticized.

And the sauce - some places use what's basically thick, red oil.

JoeSpareBedroom wrote:
"Andy" q wrote in message ...
Nancy Young said...

What does that mean? Burnt? To me, pizza is either
done or it isn't.

My "Best of Philly" pizza joint went to conveyor belt pizzas that were
rushed out under-done, to generate more business. I'd bring one home and
have to toss it in my oven to cook the toppings and crisp it up a little.
I
dropped my allegiance to their pizzas after a few more under-done ones.

Nothing worse than picking up a slice or biting into a slice of pizza and
have all the toppings slide off. That probably has more to do with too
much
oil.

Who wants to see pools of grease on a pizza. Well-done at least helps
"evaporate" some out, or so I'd like to think.

Andy


No, the grease has nothing to do with the cooking. The grease comes from
using lousy ingredients.


Pretty much, if there is grease on top that means the fake cheese has
deplasticized.

"Boron Elgar" wrote in message
...
On Sun, 26 Aug 2007 18:52:56 -0400, "Nancy Young"
wrote:

It's a new one on me. Ordered a pizza over the phone,
and heard the guy talking on the other line ... someone
wanted a large plain pizza, well done.

What does that mean? Burnt? To me, pizza is either
done or it isn't.

nancy

In our case, when we ask for it well done, we specify the crust.

Boron

To me a plain pizza is tomato without cheese. This is common in New
Haven -- where were you?

Dee Dee

It means the bottom of the crust is more brown than the usual wet
bread that some pizza joints serve. It's not unusual. The pizza place
I go to knows how to handle it. Pizza Hut robot children may balk at
the idea, though.

Yep, I've ordered a pizza "well done". I just want the bottom crust crispy,
but not burned.

kili



Where we get pizza from it is the usual to be well done. It is a thin
crust, east coast style and can be black in some spots on the bottom.
--
Queenie

*** Be the change you wish to see in the world ***

"Blair P. Houghton" wrote

Nancy Young wrote:
It's a new one on me. Ordered a pizza over the phone,
and heard the guy talking on the other line ... someone
wanted a large plain pizza, well done.

What does that mean? Burnt? To me, pizza is either
done or it isn't.

Phone-order pizza is underdone in the conveyor cooker.

Oh, no conveyers here. Guys with oven and pizza peels.

Pizza should have a little blackening on the bottom.

Mine did. And always does.

And the cheese gets browner and the pepperoni crisps up.

Yeah, I don't have browned cheese. I think that would
wreak havoc on the peppers and sausage, anyway.

Thanks.

nancy