On Sun, 18 Aug 2019 10:04:32 -0400, Gary > wrote:

>"U.S. Janet B." wrote:
>>
>> What is the proper order? Sauce then cheese then other stuff? Or
>> sauce, stuff then cheese?
>> Janet US
>
>Well, in my area... Order out a pizza and all comes with sauce,
>cheese and topping on top (hence the name toppings)
>
>At home, I like sauce, toppings, then all the cheese.
>
>With a white pizza, I'll put garlic EVOO on crust, then 3/4 the
>cheese, then top with vegetable followed with just 2 more ounces
>of cheese over all.
>
>
>basically though, there is no proper order. Just do what you
>like.

I don't like a lot of cheese, I guess because I really don't like
melted cheese -- too greasy
Janet US

On 2019-08-18 9:40 a.m., U.S. Janet B. wrote:
>
> I don't like a lot of cheese, I guess because I really don't like
> melted cheese -- too greasy
> Janet US
>
Then you would probably like the product of a Middle Eastern pita bakery
in Calgary. In addition to straight pita bread, you can buy them with a
topping of a spiced minced beef (no cheese). They are delicious!

For flat bread in countries around Italy, Macedonia and Slovenia, you can soak all toppings in olive oil before put on the sauce (sour cream or tomato sauce) and then pan or oven cook (I've heard).

Sauce then cheese then pepperoni then either green lives or jalapenos.

On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
wrote:

>On Sat, 17 Aug 2019 17:53:06 -0600, U.S. Janet B. wrote:
>
>> What is the proper order? Sauce then cheese then other stuff? Or
>> sauce, stuff then cheese?
>> Janet US
>
>Sauce, dried herbs+spices, cheese, toppings, little more cheese or
>some grated romano at the end.
>
>-sw

My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
in the sauce) sausage, cheese. I figured that way there wouldn't be
any dried out stuff.
I was curious how others do it and why.
Janet US

On Saturday, August 17, 2019 at 9:44:15 PM UTC-5, U.S. Janet B. wrote:
>
> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
> in the sauce) sausage, cheese. I figured that way there wouldn't be
> any dried out stuff.
> I was curious how others do it and why.
> Janet US
>
I go to the grocery store and buy a Newman's Own frozen pizza, bring it home,
turn on the oven to 425°. After it has reached the desired temperature I take
it out of the box and take the plastic wrap off the pizza and bake. When done
it's sprinkled with oregano and then enjoyed.

On Saturday, August 17, 2019 at 5:15:12 PM UTC-10, wrote:
> On Saturday, August 17, 2019 at 9:44:15 PM UTC-5, U.S. Janet B. wrote:
> >
> > My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
> > in the sauce) sausage, cheese. I figured that way there wouldn't be
> > any dried out stuff.
> > I was curious how others do it and why.
> > Janet US
> >
> I go to the grocery store and buy a Newman's Own frozen pizza, bring it home,
> turn on the oven to 425°. After it has reached the desired temperature I take
> it out of the box and take the plastic wrap off the pizza and bake. When done
> it's sprinkled with oregano and then enjoyed.

Jesus almighty! That's about the craziest thing I ever heard!

On Saturday, August 17, 2019 at 10:26:29 PM UTC-5, dsi1 wrote:
>
> On Saturday, August 17, 2019 at 5:15:12 PM UTC-10, wrote:
> >
> > I go to the grocery store and buy a Newman's Own frozen pizza, bring it home,
> > turn on the oven to 425°. After it has reached the desired temperature I take
> > it out of the box and take the plastic wrap off the pizza and bake. When done
> > it's sprinkled with oregano and then enjoyed.
>
> Jesus almighty! That's about the craziest thing I ever heard!
>
Why? Newman's Own frozen pizzas are lip smacking. No chicken in their pork
sausage and a nice thin, crispy crust and several toppings to choose from.

On Saturday, August 17, 2019 at 6:35:49 PM UTC-10, wrote:
> On Saturday, August 17, 2019 at 10:26:29 PM UTC-5, dsi1 wrote:
> >
> > On Saturday, August 17, 2019 at 5:15:12 PM UTC-10, wrote:
> > >
> > > I go to the grocery store and buy a Newman's Own frozen pizza, bring it home,
> > > turn on the oven to 425°. After it has reached the desired temperature I take
> > > it out of the box and take the plastic wrap off the pizza and bake. When done
> > > it's sprinkled with oregano and then enjoyed.
> >
> > Jesus almighty! That's about the craziest thing I ever heard!
> >
> Why? Newman's Own frozen pizzas are lip smacking. No chicken in their pork
> sausage and a nice thin, crispy crust and several toppings to choose from..

I kid, I kid. I'll have to pick one of those babies one of these days. I like to get the cheapest pizza that I can find. Those are out of my price range but what the heck, I'll splurge some.

On Sat, 17 Aug 2019 20:26:25 -0700 (PDT), dsi1
> wrote:

>On Saturday, August 17, 2019 at 5:15:12 PM UTC-10, wrote:
>> On Saturday, August 17, 2019 at 9:44:15 PM UTC-5, U.S. Janet B. wrote:
>> >
>> > My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>> > in the sauce) sausage, cheese. I figured that way there wouldn't be
>> > any dried out stuff.
>> > I was curious how others do it and why.
>> > Janet US
>> >
>> I go to the grocery store and buy a Newman's Own frozen pizza, bring it home,
>> turn on the oven to 425°. After it has reached the desired temperature I take
>> it out of the box and take the plastic wrap off the pizza and bake. When done
>> it's sprinkled with oregano and then enjoyed.
>
>Jesus almighty! That's about the craziest thing I ever heard!

Not crazy, that's pizza in most of the US. I've eaten pizza in every
state except Ukulele, the only place I found authentic pizza is in
parts of NYC. I don't consider any fast food chain pizza authentic

On Sun, 18 Aug 2019 10:34:29 -0400, wrote:

>On Sat, 17 Aug 2019 20:26:25 -0700 (PDT), dsi1
> wrote:
>
>>On Saturday, August 17, 2019 at 5:15:12 PM UTC-10, wrote:
>>> On Saturday, August 17, 2019 at 9:44:15 PM UTC-5, U.S. Janet B. wrote:
>>> >
>>> > My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>>> > in the sauce) sausage, cheese. I figured that way there wouldn't be
>>> > any dried out stuff.
>>> > I was curious how others do it and why.
>>> > Janet US
>>> >
>>> I go to the grocery store and buy a Newman's Own frozen pizza, bring it home,
>>> turn on the oven to 425°. After it has reached the desired temperature I take
>>> it out of the box and take the plastic wrap off the pizza and bake. When done
>>> it's sprinkled with oregano and then enjoyed.
>>
>>Jesus almighty! That's about the craziest thing I ever heard!
>
>Not crazy, that's pizza in most of the US. I've eaten pizza in every
>state except Ukulele, the only place I found authentic pizza is in
>parts of NYC. I don't consider any fast food chain pizza authentic

No, they're kitchen sink pizzas, because that's what the masses
expect. I'd call it the pizza "Gary".

On Saturday, August 17, 2019 at 10:44:15 PM UTC-4, U.S. Janet B. wrote:
> On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
> wrote:
>
> >On Sat, 17 Aug 2019 17:53:06 -0600, U.S. Janet B. wrote:
> >
> >> What is the proper order? Sauce then cheese then other stuff? Or
> >> sauce, stuff then cheese?
> >> Janet US
> >
> >Sauce, dried herbs+spices, cheese, toppings, little more cheese or
> >some grated romano at the end.
> >
> >-sw
>
> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
> in the sauce) sausage, cheese. I figured that way there wouldn't be
> any dried out stuff.
> I was curious how others do it and why.
> Janet US

Ah. Well here's how I do it:

Brush the crust with garlic-infused olive oil.
Sprinkle on a little Parmagiano-Reggiano
Add a couple ounces of shredded provolone. If you can't see the crust
anymore, that was too much cheese.
Top with diced tomato and perhaps some thinly sliced onion.
Bake.
Sprinkle with a mixture of minced basil and parsley.

Cindy Hamilton

On Sun, 18 Aug 2019 03:37:02 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, August 17, 2019 at 10:44:15 PM UTC-4, U.S. Janet B. wrote:
>> On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
>> wrote:
snip
>>
>> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>> in the sauce) sausage, cheese. I figured that way there wouldn't be
>> any dried out stuff.
>> I was curious how others do it and why.
>> Janet US
>
>Ah. Well here's how I do it:
>
>Brush the crust with garlic-infused olive oil.
>Sprinkle on a little Parmagiano-Reggiano
>Add a couple ounces of shredded provolone. If you can't see the crust
>anymore, that was too much cheese.
>Top with diced tomato and perhaps some thinly sliced onion.
>Bake.
>Sprinkle with a mixture of minced basil and parsley.
>
>Cindy Hamilton

I do like diced fresh tomato on a pizza.
Janet US

On Sun, 18 Aug 2019 09:20:44 -0600, U.S. Janet B. >
wrote:

>On Sun, 18 Aug 2019 03:37:02 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Saturday, August 17, 2019 at 10:44:15 PM UTC-4, U.S. Janet B. wrote:
>>> On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
>>> wrote:
>snip
>>>
>>> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>>> in the sauce) sausage, cheese. I figured that way there wouldn't be
>>> any dried out stuff.
>>> I was curious how others do it and why.
>>> Janet US
>>
>>Ah. Well here's how I do it:
>>
>>Brush the crust with garlic-infused olive oil.
>>Sprinkle on a little Parmagiano-Reggiano
>>Add a couple ounces of shredded provolone. If you can't see the crust
>>anymore, that was too much cheese.
>>Top with diced tomato and perhaps some thinly sliced onion.
>>Bake.
>>Sprinkle with a mixture of minced basil and parsley.
>>
>>Cindy Hamilton
>
>I do like diced fresh tomato on a pizza.
>Janet US

I've tried that with Romas but I'd strongly suggest removing the
skin... canned diced works well but I prefer whole canned tomatoes
hand squished, makes for a better presentation than diced.

On Sunday, August 18, 2019 at 12:04:40 PM UTC-4, Sheldon wrote:
> On Sun, 18 Aug 2019 09:20:44 -0600, U.S. Janet B. >
> wrote:
>
> >On Sun, 18 Aug 2019 03:37:02 -0700 (PDT), Cindy Hamilton
> > wrote:
> >
> >>On Saturday, August 17, 2019 at 10:44:15 PM UTC-4, U.S. Janet B. wrote:
> >>> On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
> >>> wrote:
> >snip
> >>>
> >>> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
> >>> in the sauce) sausage, cheese. I figured that way there wouldn't be
> >>> any dried out stuff.
> >>> I was curious how others do it and why.
> >>> Janet US
> >>
> >>Ah. Well here's how I do it:
> >>
> >>Brush the crust with garlic-infused olive oil.
> >>Sprinkle on a little Parmagiano-Reggiano
> >>Add a couple ounces of shredded provolone. If you can't see the crust
> >>anymore, that was too much cheese.
> >>Top with diced tomato and perhaps some thinly sliced onion.
> >>Bake.
> >>Sprinkle with a mixture of minced basil and parsley.
> >>
> >>Cindy Hamilton
> >
> >I do like diced fresh tomato on a pizza.
> >Janet US
>
> I've tried that with Romas but I'd strongly suggest removing the
> skin... canned diced works well but I prefer whole canned tomatoes
> hand squished, makes for a better presentation than diced.

What's wrong with the presentation? The pieces of tomato sit on
top of the pizza with the other toppings.

Cindy Hamilton

On Sun, 18 Aug 2019 12:04:30 -0400, wrote:

>On Sun, 18 Aug 2019 09:20:44 -0600, U.S. Janet B. >
>wrote:
>
>>On Sun, 18 Aug 2019 03:37:02 -0700 (PDT), Cindy Hamilton
> wrote:
>>
>>>On Saturday, August 17, 2019 at 10:44:15 PM UTC-4, U.S. Janet B. wrote:
>>>> On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
>>>> wrote:
>>snip
>>>>
>>>> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>>>> in the sauce) sausage, cheese. I figured that way there wouldn't be
>>>> any dried out stuff.
>>>> I was curious how others do it and why.
>>>> Janet US
>>>
>>>Ah. Well here's how I do it:
>>>
>>>Brush the crust with garlic-infused olive oil.
>>>Sprinkle on a little Parmagiano-Reggiano
>>>Add a couple ounces of shredded provolone. If you can't see the crust
>>>anymore, that was too much cheese.
>>>Top with diced tomato and perhaps some thinly sliced onion.
>>>Bake.
>>>Sprinkle with a mixture of minced basil and parsley.
>>>
>>>Cindy Hamilton
>>
>>I do like diced fresh tomato on a pizza.
>>Janet US
>
>I've tried that with Romas but I'd strongly suggest removing the
>skin... canned diced works well but I prefer whole canned tomatoes
>hand squished, makes for a better presentation than diced.

the fresh diced tomatoes are a topping rather than a sauce.

On 2019-08-18 9:20 a.m., U.S. Janet B. wrote:
> On Sun, 18 Aug 2019 03:37:02 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Saturday, August 17, 2019 at 10:44:15 PM UTC-4, U.S. Janet B. wrote:
>>> On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
>>> wrote:
> snip
>>>
>>> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>>> in the sauce) sausage, cheese. I figured that way there wouldn't be
>>> any dried out stuff.
>>> I was curious how others do it and why.
>>> Janet US
>>
>> Ah. Well here's how I do it:
>>
>> Brush the crust with garlic-infused olive oil.
>> Sprinkle on a little Parmagiano-Reggiano
>> Add a couple ounces of shredded provolone. If you can't see the crust
>> anymore, that was too much cheese.
>> Top with diced tomato and perhaps some thinly sliced onion.
>> Bake.
>> Sprinkle with a mixture of minced basil and parsley.
>>
>> Cindy Hamilton
>
> I do like diced fresh tomato on a pizza.
> Janet US
>
When I lived in Australia I used to make them from scratch and just use
fresh tomatoes and cheese (no sauce). A guest told me that they were
just like the ones he'd had in Italy.

On 2019-08-18 11:33 a.m., graham wrote:
> On 2019-08-18 9:20 a.m., U.S. Janet B. wrote:
>> On Sun, 18 Aug 2019 03:37:02 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Saturday, August 17, 2019 at 10:44:15 PM UTC-4, U.S. Janet B. wrote:
>>>> On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
>>>> wrote:
>> snip
>>>>
>>>> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>>>> in the sauce) sausage, cheese.Â* I figured that way there wouldn't be
>>>> any dried out stuff.
>>>> I was curious how others do it and why.
>>>> Janet US
>>>
>>> Ah.Â* Well here's how I do it:
>>>
>>> Brush the crust with garlic-infused olive oil.
>>> Sprinkle on a little Parmagiano-Reggiano
>>> Add a couple ounces of shredded provolone.Â* If you can't see the crust
>>> anymore, that was too much cheese.
>>> Top with diced tomato and perhaps some thinly sliced onion.
>>> Bake.
>>> Sprinkle with a mixture of minced basil and parsley.
>>>
>>> Cindy Hamilton
>>
>> I do like diced fresh tomato on a pizza.
>> Janet US
>>
> When I lived in Australia I used to make them from scratch and just use
> fresh tomatoes and cheese (no sauce). A guest told me that they were
> just like the ones he'd had in Italy.
I also added fresh oregano/marjoram from the garden.

"U.S. Janet B." wrote in message
...

On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
wrote:

>On Sat, 17 Aug 2019 17:53:06 -0600, U.S. Janet B. wrote:
>
>> What is the proper order? Sauce then cheese then other stuff? Or
>> sauce, stuff then cheese?
>> Janet US
>
>Sauce, dried herbs+spices, cheese, toppings, little more cheese or
>some grated romano at the end.
>
>-sw

My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
in the sauce) sausage, cheese. I figured that way there wouldn't be
any dried out stuff.
I was curious how others do it and why.
Janet US

====

D.s favourite is ham and pineapple, so guess what I make)) I usually
spread some tomato paste over the dough, add the ham and pineapple and then
pile on the cheese) It works for him)) Back in the day I used to make
a tom sauce, but now he prefers the paste.

On Sat, 17 Aug 2019 20:44:05 -0600, U.S. Janet B. >
wrote:

>On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
>wrote:
>
>>On Sat, 17 Aug 2019 17:53:06 -0600, U.S. Janet B. wrote:
>>
>>> What is the proper order? Sauce then cheese then other stuff? Or
>>> sauce, stuff then cheese?
>>> Janet US
>>
>>Sauce, dried herbs+spices, cheese, toppings, little more cheese or
>>some grated romano at the end.
>>
>>-sw
>
>My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>in the sauce) sausage, cheese. I figured that way there wouldn't be
>any dried out stuff.
>I was curious how others do it and why.

I have worked at two restaurants specializing in pizza, and that's
pretty much how we did it. Sauce, veggies/meat then cheese. Obviously
what you cook that pizza IN may affect the ideal sequence of
ingredients.

On Sun, 18 Aug 2019 00:28:25 -0500, Sqwertz >
wrote:

>On Sat, 17 Aug 2019 20:44:05 -0600, U.S. Janet B. wrote:
>
>> On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
>> wrote:
>>
>>>On Sat, 17 Aug 2019 17:53:06 -0600, U.S. Janet B. wrote:
>>>
>>>> What is the proper order? Sauce then cheese then other stuff? Or
>>>> sauce, stuff then cheese?
>>>> Janet US
>>>
>>>Sauce, dried herbs+spices, cheese, toppings, little more cheese or
>>>some grated romano at the end.
>>>
>>>-sw
>>
>> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>> in the sauce) sausage, cheese. I figured that way there wouldn't be
>> any dried out stuff.
>> I was curious how others do it and why.
>
>I cook mine at 550F so it's only in there 10-12 minutes. I'll never
>use fresh shrooms (sautee first to rid of some moisture), but I do
>use fresh peppers and onions. They may LOOK dry after cooking, but
>they're really not. Sausage is barely cooked when it goes on. The
>Maillard reaction makes those bronwed veggies and the tops of the
>sausage tasty.
>
>That's how all the pizza restaurants here (and everywhere else I've
>been) do "standard" pizza (Detroit, Deep Dish, etc... will be
>different). I can't vouch for the Southern Hemisphere, though.
>
>-sw
I do 425F convection for 12 minutes and use raw mushrooms. Maybe the
convection keeps the mushrooms from being watery.
Janet US

On Sun, 18 Aug 2019 02:23:33 -0600, U.S. Janet B. >
wrote:

>On Sun, 18 Aug 2019 00:28:25 -0500, Sqwertz >
>wrote:
>
>>On Sat, 17 Aug 2019 20:44:05 -0600, U.S. Janet B. wrote:
>>
>>> On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
>>> wrote:
>>>
>>>>On Sat, 17 Aug 2019 17:53:06 -0600, U.S. Janet B. wrote:
>>>>
>>>>> What is the proper order? Sauce then cheese then other stuff? Or
>>>>> sauce, stuff then cheese?
>>>>> Janet US
>>>>
>>>>Sauce, dried herbs+spices, cheese, toppings, little more cheese or
>>>>some grated romano at the end.
>>>>
>>>>-sw
>>>
>>> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>>> in the sauce) sausage, cheese. I figured that way there wouldn't be
>>> any dried out stuff.
>>> I was curious how others do it and why.
>>
>>I cook mine at 550F so it's only in there 10-12 minutes. I'll never
>>use fresh shrooms (sautee first to rid of some moisture), but I do
>>use fresh peppers and onions. They may LOOK dry after cooking, but
>>they're really not. Sausage is barely cooked when it goes on. The
>>Maillard reaction makes those bronwed veggies and the tops of the
>>sausage tasty.
>>
>>That's how all the pizza restaurants here (and everywhere else I've
>>been) do "standard" pizza (Detroit, Deep Dish, etc... will be
>>different). I can't vouch for the Southern Hemisphere, though.
>>
>>-sw
>I do 425F convection for 12 minutes and use raw mushrooms. Maybe the
>convection keeps the mushrooms from being watery.
>Janet US

Most pizzarias top with canned 'shrooms and so do I.

Sqwertz wrote:
>
> wrote:
> > Most pizzarias top with canned 'shrooms and so do I
>
> Only in the Northeast, that I've noticed, do they use canned
> shrooms.

How TIAD is that?

> I sautee first. Much more flavor than canned.

I always buy fresh mushrooms, slice them thick and sautee them to
perfection. Only time I don't do that first is if they go into a
sauce and get cooked a bit anyway.

On Mon, 19 Aug 2019 11:43:19 -0400, Gary > wrote:

>Sqwertz wrote:
>>
>> wrote:
>> > Most pizzarias top with canned 'shrooms and so do I
>>
>> Only in the Northeast, that I've noticed, do they use canned
>> shrooms.
>
>How TIAD is that?
>
>> I sautee first. Much more flavor than canned.
>
>I always buy fresh mushrooms, slice them thick and sautee them to
>perfection. Only time I don't do that first is if they go into a
>sauce and get cooked a bit anyway.

I use a mandolin on the onions, peppers and mushrooms and drop them on
top of the sauce. No pre-cooking. The pie goes into the oven on the
middle shelf. I pre-heat the oven to 425F and use convection and the
large pizza is done in 12/13 minutes.
Janet US