I tried something different with tonight's pizza. I placed the toppings wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.

Allowing about a two inch diam. space, it baked nicely, and no puddle there from the toppings.

Kalmia wrote:
>
> I tried something different with tonight's pizza. I placed the toppings wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
>
> Allowing about a two inch diam. space, it baked nicely, and no puddle there from the toppings.


what toppings? Vegetables, for sure. Just slightly dehydrate the
offenders. Fresh tomatoes are one that I semi-dehydrate first.

G.

Gary wrote:
>
> Kalmia wrote:
> >
> > I tried something different with tonight's pizza. I placed the toppings wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
> >
> > Allowing about a two inch diam. space, it baked nicely, and no puddle there from the toppings.
>
> what toppings? Vegetables, for sure. Just slightly dehydrate the
> offenders. Fresh tomatoes are one that I semi-dehydrate first.

Onions, too. They're full of water. Best
to pan-fry or even caramelize before placing
on the pizza.

On Wednesday, September 25, 2013 5:52:56 PM UTC-4, Mark Thorson wrote:
> Gary wrote:
>
> >
>
> > Kalmia wrote:
>
> > >
>
> > > I tried something different with tonight's pizza. I placed the toppings wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
>
> > >
>
> > > Allowing about a two inch diam. space, it baked nicely, and no puddle there from the toppings.
>
> >
>
> > what toppings? Vegetables, for sure. Just slightly dehydrate the
>
> > offenders. Fresh tomatoes are one that I semi-dehydrate first.
>
>
>
> Onions, too. They're full of water. Best
>
> to pan-fry or even caramelize before placing
>
> on the pizza.

My toppers tonight were broken up meatballs, a bit of pepperoni, fresh tomatoes, some green pepper, onion and mozzarella. Yes, the toms do give off a lot of liquid.

On 9/25/2013 6:55 PM, Mark Thorson wrote:
> Gary wrote:
>>
>> Kalmia wrote:
>>>
>>> I tried something different with tonight's pizza. I placed the toppings wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
>>>
>>> Allowing about a two inch diam. space, it baked nicely, and no puddle there from the toppings.
>>
>> what toppings? Vegetables, for sure. Just slightly dehydrate the
>> offenders. Fresh tomatoes are one that I semi-dehydrate first.
>
> Onions, too. They're full of water. Best
> to pan-fry or even caramelize before placing
> on the pizza.
>
I've been watching The Chew lately and that one guy Clinton made a pizza
with just caramelized onions, goat cheese, olive oil and herbs. It
sounded good to me but I don't like goat cheese so I'd have to find a
sub. Point is, it looked good without the traditional sauce.

--
CAPSLOCK–Preventing Login Since 1980.

Kalmia > wrote:
> I tried something different with tonight's pizza. I placed the toppings
> wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
>
> Allowing about a two inch diam. space, it baked nicely, and no puddle
> there from the toppings.

The puddle is one thing that makes this place so popular.

http://www.photoblog.com/TommyBowser/2009/07/19/

Greg

gregz > wrote:
> Kalmia > wrote:
>> I tried something different with tonight's pizza. I placed the toppings
>> wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
>>
>> Allowing about a two inch diam. space, it baked nicely, and no puddle
>> there from the toppings.
>
> The puddle is one thing that makes this place so popular.
>
> http://www.photoblog.com/TommyBowser/2009/07/19/
>
> Greg

A better view...

http://www.youtube.com/watch?v=Sy7huZz_jjE

Greg

On Wed, 25 Sep 2013 12:56:02 -0700 (PDT), Kalmia
> wrote:

> I tried something different with tonight's pizza. I placed the toppings wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
>
> Allowing about a two inch diam. space, it baked nicely, and no puddle there from the toppings.

I never have wetness on my pizzas. You probably use too many toppings
and they steam (not bake) while they cook in an oven that isn't hot
enough.... unless the puddle is grease from uncooked meat that had to
cook in the oven. Your oven should be at least 475° - but turn it up
as high as you can and let your stone heat for at least 30 minutes. I
see 60 minutes stated on some sites, but IME that's not necessary.
30-45 minutes is all you need.

--
Food is an important part of a balanced diet.

On Wed, 25 Sep 2013 20:32:27 -0400, Cheryl >
wrote:

> I've been watching The Chew lately and that one guy Clinton made a pizza
> with just caramelized onions, goat cheese, olive oil and herbs. It
> sounded good to me but I don't like goat cheese so I'd have to find a
> sub. Point is, it looked good without the traditional sauce.

I don't like goat cheese either, but you won't have a problem with the
crumbled goat cheese from Trader Joe's. Really! Try it. I've
changed my mind to say TJ's crumbled goat cheese in a plastic
container is okay. If you're still skeptical, find ricotta salata to
use.

BTW: If you still can find fresh figs, use the combo above plus fresh
figs and bake. When it comes out, top with arugula and drizzle with
reduced balsamic vinegar. Simply Recipes has a great recipe, but
Trader Joe's sells a balsamic reduction sauce for a pittance that
tastes just like the SR recipe turns out, so why waste your time
making it?

--
Food is an important part of a balanced diet.

On Thu, 26 Sep 2013 01:31:08 +0000 (UTC), gregz >
wrote:

> Kalmia > wrote:
> > I tried something different with tonight's pizza. I placed the toppings
> > wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
> >
> > Allowing about a two inch diam. space, it baked nicely, and no puddle
> > there from the toppings.
>
> The puddle is one thing that makes this place so popular.
>
> http://www.photoblog.com/TommyBowser/2009/07/19/
>
Look how many thickly cut tomatoes were piled on. Terrible! That
pizzeria should be ashamed.


--
Food is an important part of a balanced diet.

On Thu, 26 Sep 2013 01:44:55 +0000 (UTC), gregz >
wrote:

> gregz > wrote:
> > Kalmia > wrote:
> >> I tried something different with tonight's pizza. I placed the toppings
> >> wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
> >>
> >> Allowing about a two inch diam. space, it baked nicely, and no puddle
> >> there from the toppings.
> >
> > The puddle is one thing that makes this place so popular.
> >
> > http://www.photoblog.com/TommyBowser/2009/07/19/
> >
> > Greg
>
> A better view...
>
> http://www.youtube.com/watch?v=Sy7huZz_jjE
>

Disgusting food. I can't believe they have the balls to make people
pay for that cr*p.

--
Food is an important part of a balanced diet.

sf > wrote:
> On Thu, 26 Sep 2013 01:31:08 +0000 (UTC), gregz >
> wrote:
>
>> Kalmia > wrote:
>>> I tried something different with tonight's pizza. I placed the toppings
>>> wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
>>>
>>> Allowing about a two inch diam. space, it baked nicely, and no puddle
>>> there from the toppings.
>>
>> The puddle is one thing that makes this place so popular.
>>
>> http://www.photoblog.com/TommyBowser/2009/07/19/
>>
> Look how many thickly cut tomatoes were piled on. Terrible! That
> pizzeria should be ashamed.
>


I only see pepperoni.
Normally, The large pizza gets two handfuls. It's always two handfuls, no
matter what topping. If you ask for half, it's two handfuls on half.

Greg

On Thu, 26 Sep 2013 04:08:07 +0000 (UTC), gregz >
wrote:

> sf > wrote:
> > On Thu, 26 Sep 2013 01:31:08 +0000 (UTC), gregz >
> > wrote:
> >
> >> Kalmia > wrote:
> >>> I tried something different with tonight's pizza. I placed the toppings
> >>> wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
> >>>
> >>> Allowing about a two inch diam. space, it baked nicely, and no puddle
> >>> there from the toppings.
> >>
> >> The puddle is one thing that makes this place so popular.
> >>
> >> http://www.photoblog.com/TommyBowser/2009/07/19/
> >>
> > Look how many thickly cut tomatoes were piled on. Terrible! That
> > pizzeria should be ashamed.
> >
>
>
> I only see pepperoni.
> Normally, The large pizza gets two handfuls. It's always two handfuls, no
> matter what topping. If you ask for half, it's two handfuls on half.
>
Tell me how pepperoni can give off juice like a tomato does and then
we can talk.

--
Food is an important part of a balanced diet.

On Wed, 25 Sep 2013 22:18:18 -0700, The Other Guy
> wrote:

> On Wed, 25 Sep 2013 20:22:04 -0700, sf > wrote:
>
>
> >Look how many thickly cut tomatoes were piled on. Terrible! That
> >pizzeria should be ashamed.
>
> Tomatoes? WHAT tomatoes? Maybe UNDER the pepperoni??
>
Read my reply to Greg.

--
Food is an important part of a balanced diet.

sf wrote:
>
> On Thu, 26 Sep 2013 04:08:07 +0000 (UTC), gregz >
> wrote:
>
> > sf > wrote:
> > > On Thu, 26 Sep 2013 01:31:08 +0000 (UTC), gregz >
> > > wrote:
> > >
> > >> Kalmia > wrote:
> > >>> I tried something different with tonight's pizza. I placed the toppings
> > >>> wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
> > >>>
> > >>> Allowing about a two inch diam. space, it baked nicely, and no puddle
> > >>> there from the toppings.
> > >>
> > >> The puddle is one thing that makes this place so popular.
> > >>
> > >> http://www.photoblog.com/TommyBowser/2009/07/19/
> > >>
> > > Look how many thickly cut tomatoes were piled on. Terrible! That
> > > pizzeria should be ashamed.
> > >
> >
> >
> > I only see pepperoni.
> > Normally, The large pizza gets two handfuls. It's always two handfuls, no
> > matter what topping. If you ask for half, it's two handfuls on half.
> >
> Tell me how pepperoni can give off juice like a tomato does and then
> we can talk.

That's not juice, it's grease from the pepperoni. haha I read several
reviews of the place and they are very popular. They are certainly not
"ashamed" of success. The pizzas sound damn good to me.

G.

On Thu, 26 Sep 2013 02:03:36 -0400, Gary > wrote:

> sf wrote:
> >
> > On Thu, 26 Sep 2013 04:08:07 +0000 (UTC), gregz >
> > wrote:
> >
> > > sf > wrote:
> > > > On Thu, 26 Sep 2013 01:31:08 +0000 (UTC), gregz >
> > > > wrote:
> > > >
> > > >> Kalmia > wrote:
> > > >>> I tried something different with tonight's pizza. I placed the toppings
> > > >>> wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
> > > >>>
> > > >>> Allowing about a two inch diam. space, it baked nicely, and no puddle
> > > >>> there from the toppings.
> > > >>
> > > >> The puddle is one thing that makes this place so popular.
> > > >>
> > > >> http://www.photoblog.com/TommyBowser/2009/07/19/
> > > >>
> > > > Look how many thickly cut tomatoes were piled on. Terrible! That
> > > > pizzeria should be ashamed.
> > > >
> > >
> > >
> > > I only see pepperoni.
> > > Normally, The large pizza gets two handfuls. It's always two handfuls, no
> > > matter what topping. If you ask for half, it's two handfuls on half.
> > >
> > Tell me how pepperoni can give off juice like a tomato does and then
> > we can talk.
>
> That's not juice, it's grease from the pepperoni. haha I read several
> reviews of the place and they are very popular. They are certainly not
> "ashamed" of success. The pizzas sound damn good to me.
>

It looks like pure crap, but if that's what people want to eat it's
not my problem.

--
Food is an important part of a balanced diet.

Mark Thorson wrote:

>> what toppings? Vegetables, for sure. Just slightly dehydrate the
>> offenders. Fresh tomatoes are one that I semi-dehydrate first.

> Onions, too. They're full of water. Best
> to pan-fry or even caramelize before placing
> on the pizza.

Onions never puddled my pizzas, the best thing at that is buffalo
mozzarella, I always dice it and let it drain in a colander before using on
pizza
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"ViLco" > wrote in message
...
> Mark Thorson wrote:
>
>>> what toppings? Vegetables, for sure. Just slightly dehydrate the
>>> offenders. Fresh tomatoes are one that I semi-dehydrate first.
>
>> Onions, too. They're full of water. Best
>> to pan-fry or even caramelize before placing
>> on the pizza.
>
> Onions never puddled my pizzas, the best thing at that is buffalo
> mozzarella, I always dice it and let it drain in a colander before using
> on pizza

The worst pizza I ever had was a vegetarian one on Cape Cod. It came with
broccoli on it. I was floored because here in WA they would never put
broccoli on there. Here the standard is onions, peppers, peppers, mushrooms
and olives. Anyway... The broccoli was very soggy and made the pizza
soggy. Nobody would eat it.

I have put raw onions on pizza countless times. No prob.

In article >,
Julie Bove > wrote:
>
>"ViLco" > wrote in message
...
>> Mark Thorson wrote:
>>
>>>> what toppings? Vegetables, for sure. Just slightly dehydrate the
>>>> offenders. Fresh tomatoes are one that I semi-dehydrate first.
>>
>>> Onions, too. They're full of water. Best
>>> to pan-fry or even caramelize before placing
>>> on the pizza.
>>
>> Onions never puddled my pizzas, the best thing at that is buffalo
>> mozzarella, I always dice it and let it drain in a colander before using
>> on pizza
>
>The worst pizza I ever had was a vegetarian one on Cape Cod. It came with
>broccoli on it. I was floored because here in WA they would never put
>broccoli on there. Here the standard is onions, peppers, peppers, mushrooms
>and olives. Anyway... The broccoli was very soggy and made the pizza
>soggy. Nobody would eat it.

I often put broccoli on pizza. I cut fresh broccoli fairly small,
don't put a ton of it on. It browns up nicely, like grilled or
roasted broccoli. It's an Italian vegetable, and goes well with
the other flavors on the pizza.

Now, peppers. I can't stand cooked bell peppers. Never could,
and still can't (unlike other vegetables, which I learned to like
as an adult). They're easy to avoid, and I don't make a big deal
out of it if I get some in a restaurant stir-fry.

Cindy Hamilton
--

On Thu, 26 Sep 2013 00:52:04 -0700, The Other Guy
> wrote:

> On Wed, 25 Sep 2013 22:46:32 -0700, sf > wrote:
>
> >On Wed, 25 Sep 2013 22:18:18 -0700, The Other Guy
> > wrote:
> >
> >> On Wed, 25 Sep 2013 20:22:04 -0700, sf > wrote:
> >>
> >>
> >> >Look how many thickly cut tomatoes were piled on. Terrible! That
> >> >pizzeria should be ashamed.
> >>
> >> Tomatoes? WHAT tomatoes? Maybe UNDER the pepperoni??
> >>
> >Read my reply to Greg.
>
> You have obviously NO experience with pepperoni.
>

It's been a long time and if that image is any indication of what
pepperoni does, that's the reason why. That pizza was ugly to begin
with and if that's really a grease puddle, then it's disgusting too.

--
Food is an important part of a balanced diet.

On Thu, 26 Sep 2013 01:20:47 -0700, "Julie Bove"
> wrote:

> The worst pizza I ever had was a vegetarian one on Cape Cod. It came with
> broccoli on it. I was floored because here in WA they would never put
> broccoli on there. Here the standard is onions, peppers, peppers, mushrooms
> and olives. Anyway... The broccoli was very soggy and made the pizza
> soggy. Nobody would eat it.
>
> I have put raw onions on pizza countless times. No prob.

Even "watery" spinach does well on pizza when handled correctly - at
least I don't have problems with it. Meat should be precooked and
degreased. Vegetables should be cut thin or into small bits (I'd
never consider broccoli, but roasted cauliflower is a possibility
sometime in the future). I keep cheese to a minimum too. Home cooks
often pile on too many toppings and cook it too long at too low a
temperature. No wonder their pizza ends up a soggy mess.

--
Food is an important part of a balanced diet.

On Thu, 26 Sep 2013 13:24:36 GMT, (Cindy Hamilton)
wrote:

> Now, peppers. I can't stand cooked bell peppers. Never could,
> and still can't (unlike other vegetables, which I learned to like
> as an adult).

Interesting. I wasn't a cooked bell pepper fan when I was a kid
either, but I figured out that I didn't like it because it was over
cooked so now I precook my filling and stuff it into a raw bell
pepper. It's good enough to me to make a couple of times a year
(which is pretty often considering that I don't do many repeats on a
yearly basis).

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 26 Sep 2013 01:20:47 -0700, "Julie Bove"
> > wrote:
>
>> The worst pizza I ever had was a vegetarian one on Cape Cod. It came
>> with
>> broccoli on it. I was floored because here in WA they would never put
>> broccoli on there. Here the standard is onions, peppers, peppers,
>> mushrooms
>> and olives. Anyway... The broccoli was very soggy and made the pizza
>> soggy. Nobody would eat it.
>>
>> I have put raw onions on pizza countless times. No prob.
>
> Even "watery" spinach does well on pizza when handled correctly - at
> least I don't have problems with it. Meat should be precooked and
> degreased. Vegetables should be cut thin or into small bits (I'd
> never consider broccoli, but roasted cauliflower is a possibility
> sometime in the future). I keep cheese to a minimum too. Home cooks
> often pile on too many toppings and cook it too long at too low a
> temperature. No wonder their pizza ends up a soggy mess.

Yes, I can get away with too much toppings but I precook the base. 15 mins
240c and the same with the topping on. I know your ovens get higher so
perhaps it wouldn't take so long for you?
--
--
http://www.helpforheroes.org.uk/shop/

On 9/25/13 8:32 PM, Cheryl wrote:

> I've been watching The Chew lately and that one guy Clinton made a pizza
> with just caramelized onions, goat cheese, olive oil and herbs. It
> sounded good to me but I don't like goat cheese so I'd have to find a
> sub. Point is, it looked good without the traditional sauce.

Our favorite pizza has duck confit, Brie, arugula, and a few chunks of
tomato (without innard gel and seeds), sprinkled lightly with evoo.

-- Larry

On 9/25/13 9:44 PM, gregz wrote:

> A better view...
>
> http://www.youtube.com/watch?v=Sy7huZz_jjE

Jeebus, what a horrible-looking and overloaded wanna-be pizza! With
pizza loaded up like that, the crust is incidental. Send it out to
Chicago, where it can be passed off as thin-crust pizza!

-- Larry

On Thu, 26 Sep 2013 15:46:16 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Thu, 26 Sep 2013 01:20:47 -0700, "Julie Bove"
> >>
> >> I have put raw onions on pizza countless times. No prob.
> >
> > Even "watery" spinach does well on pizza when handled correctly - at
> > least I don't have problems with it. Meat should be precooked and
> > degreased. Vegetables should be cut thin or into small bits (I'd
> > never consider broccoli, but roasted cauliflower is a possibility
> > sometime in the future). I keep cheese to a minimum too. Home cooks
> > often pile on too many toppings and cook it too long at too low a
> > temperature. No wonder their pizza ends up a soggy mess.
>
> Yes, I can get away with too much toppings but I precook the base. 15 mins
> 240c and the same with the topping on. I know your ovens get higher so
> perhaps it wouldn't take so long for you?
> --

I'm sure it's tasty - but if you precook the base, you might as well
call it a flat bread (not pizza).



--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 26 Sep 2013 15:46:16 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 26 Sep 2013 01:20:47 -0700, "Julie Bove"
>> >>
>> >> I have put raw onions on pizza countless times. No prob.
>> >
>> > Even "watery" spinach does well on pizza when handled correctly - at
>> > least I don't have problems with it. Meat should be precooked and
>> > degreased. Vegetables should be cut thin or into small bits (I'd
>> > never consider broccoli, but roasted cauliflower is a possibility
>> > sometime in the future). I keep cheese to a minimum too. Home cooks
>> > often pile on too many toppings and cook it too long at too low a
>> > temperature. No wonder their pizza ends up a soggy mess.
>>
>> Yes, I can get away with too much toppings but I precook the base. 15
>> mins
>> 240c and the same with the topping on. I know your ovens get higher so
>> perhaps it wouldn't take so long for you?
>> --
>
> I'm sure it's tasty - but if you precook the base, you might as well
> call it a flat bread (not pizza).

Call it what you like but at least you don't get soggy base! Works for me.
Don't knock it till you've tried it.
--
--
http://www.helpforheroes.org.uk/shop/

ViLco wrote:
>
> Onions never puddled my pizzas, the best thing at that is buffalo
> mozzarella, I always dice it and let it drain in a colander before using on
> pizza

Is that mozzarella made from buffalo milk or is it plain mozzarella
drenched in butter and hot sauce?

G.

Julie Bove wrote:
>
> The worst pizza I ever had was a vegetarian one on Cape Cod. It came with
> broccoli on it. I was floored because here in WA they would never put
> broccoli on there. Here the standard is onions, peppers, peppers, mushrooms
> and olives. Anyway... The broccoli was very soggy and made the pizza
> soggy. Nobody would eat it.

Julie....if you like broccoli, a broccoli pizza is super good. Most of
my homemade ones contain broccoli either in tomato sauce or on a white
pizza. Don't just judge them all based on the one failure that you
tried. Make one yourself. Broccoli does not get your crust soggy.

G.

On Thu, 26 Sep 2013 16:34:40 +0100, "Ophelia"
> wrote:

> Call it what you like but at least you don't get soggy base! Works for me.
> Don't knock it till you've tried it.

I make flat bread, so I've tried it.

--
Food is an important part of a balanced diet.

On Thu, 26 Sep 2013 12:23:38 -0400, Gary > wrote:

> ViLco wrote:
> >
> > Onions never puddled my pizzas, the best thing at that is buffalo
> > mozzarella, I always dice it and let it drain in a colander before using on
> > pizza
>
> Is that mozzarella made from buffalo milk or is it plain mozzarella
> drenched in butter and hot sauce?
>
I like bufala/fresh mozzarella, but I just don't get the reverence for
it on pizza. It's right down there with blue cheese as a first choice
to bake on a pizza. At least I'll use a blue to crumble on top of
certain kinds of pizza, but fresh mozzarella is of no use to me
what-so-ever.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 26 Sep 2013 16:34:40 +0100, "Ophelia"
> > wrote:
>
>> Call it what you like but at least you don't get soggy base! Works for
>> me.
>> Don't knock it till you've tried it.
>
> I make flat bread, so I've tried it.

<Shrug> your loss) Have you ever just part cooked it? If so what did you
do with it? Or as I am guessing, you haven't.
--
--
http://www.helpforheroes.org.uk/shop/

sf wrote:
>
> Even "watery" spinach does well on pizza when handled correctly - at
> least I don't have problems with it. Meat should be precooked and
> degreased. Vegetables should be cut thin or into small bits (I'd
> never consider broccoli, but roasted cauliflower is a possibility
> sometime in the future). I keep cheese to a minimum too. Home cooks
> often pile on too many toppings and cook it too long at too low a
> temperature. No wonder their pizza ends up a soggy mess.

I use broccoli and other things and have never had a soggy pizza. I
will semi-dehydrate fresh tomato slices though. My last pizza (a few
days ago) consisted of broccoli, onions, roasted red peppers, carrots,
sugar snap peas, celery, yellow squash, and mushrooms. Lots of mild
flavored evoo and garlic. For cheese I used parmesan, feta, and
mozzarella. I think the feta took it over the top. It was really good
and I *will* make this again.

Here's a pic of the finished product. Not so pretty, but tasty.
http://i44.tinypic.com/2rztj60.jpg


Keep in mind - a potato chip pizza is healthy and won't leak. heheh
The "Vincent" pizza is oily but it sure does sound good to me. Bad
for the body but fantastic treat for the tastebuds. Just don't eat one
very often.

Potato pizza - good for the girl's get together in Ina's garden for
brunch on a weekday early afternoon.

Vincent's pizza - serve to *real men* watching a Sunday afternoon
football game!

My vegetable pizza - all for me! Go away! lol

G.

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Thu, 26 Sep 2013 16:34:40 +0100, "Ophelia"
>> > wrote:
>>
>>> Call it what you like but at least you don't get soggy base! Works for
>>> me.
>>> Don't knock it till you've tried it.
>>
>> I make flat bread, so I've tried it.
>
> <Shrug> your loss) Have you ever just part cooked it? If so what did
> you do with it? Or as I am guessing, you haven't.

sf, I just had a thought ... when you talk about 'flat bread' are you
talking about something like chapattis? My pizza bases are around 1 inch
thick. That might be the difference.

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sf wrote:
>
> That pizza was ugly to begin with

Beauty is in the eye of the beholder. That pizza looked illegally
delicious to me. Keep in mind, we can't all be California cool kids.
heheh


> and if that's really a grease puddle, then it's disgusting too.

Here's 2 quoted review sound-bites:

"If you are a health nut...this is NOT THE PLACE FOR YOU...
the pizza is delicious but greasy and full of toppings and
they serve very large portions."


and you'll love this one, sf:

"This pizza isn't for the faint of heart (literally, don't eat
too much of it if you have heart problems lol) but it is a must
at least once a year for a special occasion. My personal tip that
my Italian grandmother gave me is to dip your crust in the grease
on the pan. Adds the best flavor.... "

hahah! I'm with gramma there!

G.

On 9/25/2013 3:44 PM, gregz wrote:
> gregz > wrote:
>> Kalmia > wrote:
>>> I tried something different with tonight's pizza. I placed the toppings
>>> wreathlike, i.e. nothing in the middle of the crust but a thin layer of sauce.
>>>
>>> Allowing about a two inch diam. space, it baked nicely, and no puddle
>>> there from the toppings.
>>
>> The puddle is one thing that makes this place so popular.
>>
>> http://www.photoblog.com/TommyBowser/2009/07/19/
>>
>> Greg
>
> A better view...
>
> http://www.youtube.com/watch?v=Sy7huZz_jjE
>
> Greg
>

Pizza gravy? Now I've heard everything! It looks goofy as hell but I
guess I could force myself to try a slice. :-)

On Thu, 26 Sep 2013 17:44:29 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Thu, 26 Sep 2013 16:34:40 +0100, "Ophelia"
> > > wrote:
> >
> >> Call it what you like but at least you don't get soggy base! Works for
> >> me.
> >> Don't knock it till you've tried it.
> >
> > I make flat bread, so I've tried it.
>
> <Shrug> your loss) Have you ever just part cooked it? If so what did you
> do with it? Or as I am guessing, you haven't.
> --

I don't know why you think I'm pooh poohing your procedure, I just
think it's a misnomer. No, but I don't need to make my pizza that
way. However, I saved a flatbread recipe just this morning that I
want to try soon which calls for putting some ingredients on first,
baking it and then finishing it off with other ingredients and baking
a little more.
http://www.foodnetwork.com/recipes/f...l?ic1=obinsite



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On Thu, 26 Sep 2013 18:45:14 +0100, "Ophelia"
> wrote:
>
> sf, I just had a thought ... when you talk about 'flat bread' are you
> talking about something like chapattis? My pizza bases are around 1 inch
> thick. That might be the difference.
>
Can't say I've ever seen a chapatti, so I have no basis of comparison.
Not that they are nonexistent here, just because food from that part
of the world isn't of much interest to me.

Here's a flat bread that I may even make this year if the fig season
continues for another week.
http://www.steamykitchen.com/1663-fi...flatbread.html

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 26 Sep 2013 17:44:29 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 26 Sep 2013 16:34:40 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> Call it what you like but at least you don't get soggy base! Works for
>> >> me.
>> >> Don't knock it till you've tried it.
>> >
>> > I make flat bread, so I've tried it.
>>
>> <Shrug> your loss) Have you ever just part cooked it? If so what did
>> you
>> do with it? Or as I am guessing, you haven't.
>> --
>
> I don't know why you think I'm pooh poohing your procedure, I just
> think it's a misnomer. No, but I don't need to make my pizza that
> way. However, I saved a flatbread recipe just this morning that I
> want to try soon which calls for putting some ingredients on first,
> baking it and then finishing it off with other ingredients and baking
> a little more.
> http://www.foodnetwork.com/recipes/f...l?ic1=obinsite

That looks good, but if I didn't make a tomato sauce to put on ours DH would
think his throat had been cut I make a thick sauce with onion, garlic red
wine and tomatoes and cook it down till thick. That goes on the pizza along
with cheese and anything else he fancies.

I can see why you don't need to part cook your pizzas though. Yours is
much drier than mine.
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"sf" > wrote in message
...
> On Thu, 26 Sep 2013 18:45:14 +0100, "Ophelia"
> > wrote:
>>
>> sf, I just had a thought ... when you talk about 'flat bread' are you
>> talking about something like chapattis? My pizza bases are around 1
>> inch
>> thick. That might be the difference.
>>
> Can't say I've ever seen a chapatti, so I have no basis of comparison.
> Not that they are nonexistent here, just because food from that part
> of the world isn't of much interest to me.
>
> Here's a flat bread that I may even make this year if the fig season
> continues for another week.
> http://www.steamykitchen.com/1663-fi...flatbread.html

Hmm not for me.

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