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 03:31:38 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, August 17, 2019 at 7:53:16 PM UTC-4, U.S. Janet B. wrote:
>> What is the proper order? Sauce then cheese then other stuff? Or
>> sauce, stuff then cheese?
>> Janet US
>
>It depends on the pizza and the stuff. Some ingredients benefit from
>the high heat of being on top; others are better when protected from
>direct heat and should be placed under the cheese.

I guess that if you put everything on your pizza that you have kicking
around in your fridge or your cupboard, the order is very important.

On Saturday, August 17, 2019 at 11:27:15 PM UTC-4, Bruce wrote:
> On Sat, 17 Aug 2019 20:06:40 -0700 (PDT), dsi1
> > wrote:
>
> >On Saturday, August 17, 2019 at 3:47:06 PM UTC-10, Bruce wrote:
> >>
> >> I'd also do the cheese last. And I'd find an Italian pizza maker on
> >> Youtube, rather than look at Dominos or Chicago.
> >
> >Your wish is my command.
> >
> >https://www.youtube.com/watch?v=epYiojUSgDE
>
> No, they make Chicago quiches.

Doesn't a quiche require custard? There are no eggs in the filling of
a Chicago-style pizza.

Cindy Hamilton

On Sunday, August 18, 2019 at 6:34:44 AM UTC-4, Bruce wrote:
> On Sun, 18 Aug 2019 03:32:59 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Saturday, August 17, 2019 at 9:19:07 PM UTC-4, Bruce wrote:
> >> On Sat, 17 Aug 2019 17:31:36 -0700 (PDT), dsi1
> >> > wrote:
> >>
> >> >On Saturday, August 17, 2019 at 1:53:16 PM UTC-10, U.S. Janet B. wrote:
> >> >> What is the proper order? Sauce then cheese then other stuff? Or
> >> >> sauce, stuff then cheese?
> >> >> Janet US
> >> >
> >> >The proper way is any way that you desire. Don't listen to nobody! Except me.
> >> >
> >> >https://chicagopizzasportsgrille.com...cagopizza2.png
> >>
> >> That looks more like a quiche.
> >
> >Chicago style.
>
> I know. A quiche.

The descendant of this:

<https://memoriediangelina.com/2013/04/01/pizza-rustica/>

Cindy Hamilton

On Sunday, August 18, 2019 at 12:24:48 AM UTC-10, Bruce wrote:
> On Sun, 18 Aug 2019 02:40:43 -0700 (PDT), dsi1
> > wrote:
>
> >On Saturday, August 17, 2019 at 11:20:10 PM UTC-10, Bruce wrote:
> >> On Sun, 18 Aug 2019 02:18:11 -0700 (PDT), dsi1
> >> >
> >> >You foreign elements might know something about Italian pizza but it's fairly obvious that you don't know Jack about American pizza. Come to think of it, you don't know a thing about Americans. Try yakking about stuff you know instead of stuff you don't. You know - stuff like sheep and stuff.
> >>
> >> You seem to have missed the fact that I was talking about Italian
> >> pizzas.
> >>
> >> You're even nasty when we agree about something. Are you on mood
> >> influencing medication?
> >
> >Your condescending post states that Americans don't know where pizza comes from, that they don't know a quiche from a pizza, and that there are other countries in existence besides the ones in N. America. That's three pointless, non-witty, snide remarks in one post. There's probably more but I ain't got time to analyze your crummy posts. I rate that post's value as less than zero. You also get a negative one for trying to use a lame redirection technique. Try that on somebody who finds you less transparent. I don't mind being nasty - quid pro quo is what I always say. ;P
>
> This is coming from the man who always puts down the US "mainland":
> they're ignorant, they're racist, they're oppressive and whatnot.
>
> I only say they think pizzas were invented in Chicago or New Jersey.
>
> But it's touching to see that you're a patriot after all. dsi1, you
> have been assimilated, you old Jap!

Oh boo hoo! ;P

On Sunday, August 18, 2019 at 12:42:30 AM UTC-10, Cindy Hamilton wrote:
>
> Doesn't a quiche require custard? There are no eggs in the filling of
> a Chicago-style pizza.
>
> Cindy Hamilton

In certain backwards countries, if you make a pizza with the cheese on the bottom, it's called a "quiche." This causes much confusion wherever these people leave their country.

On Sun, 18 Aug 2019 03:42:27 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, August 17, 2019 at 11:27:15 PM UTC-4, Bruce wrote:
>> On Sat, 17 Aug 2019 20:06:40 -0700 (PDT), dsi1
>> > wrote:
>>
>> >On Saturday, August 17, 2019 at 3:47:06 PM UTC-10, Bruce wrote:
>> >>
>> >> I'd also do the cheese last. And I'd find an Italian pizza maker on
>> >> Youtube, rather than look at Dominos or Chicago.
>> >
>> >Your wish is my command.
>> >
>> >https://www.youtube.com/watch?v=epYiojUSgDE
>>
>> No, they make Chicago quiches.
>
>Doesn't a quiche require custard? There are no eggs in the filling of
>a Chicago-style pizza.

People with Asperger's take everything very literally.

On Sun, 18 Aug 2019 03:54:44 -0700 (PDT), dsi1
> wrote:

>On Sunday, August 18, 2019 at 12:24:48 AM UTC-10, Bruce wrote:
>> On Sun, 18 Aug 2019 02:40:43 -0700 (PDT), dsi1
>> > wrote:
>>
>> >On Saturday, August 17, 2019 at 11:20:10 PM UTC-10, Bruce wrote:
>> >> On Sun, 18 Aug 2019 02:18:11 -0700 (PDT), dsi1
>> >> >
>> >> >You foreign elements might know something about Italian pizza but it's fairly obvious that you don't know Jack about American pizza. Come to think of it, you don't know a thing about Americans. Try yakking about stuff you know instead of stuff you don't. You know - stuff like sheep and stuff.
>> >>
>> >> You seem to have missed the fact that I was talking about Italian
>> >> pizzas.
>> >>
>> >> You're even nasty when we agree about something. Are you on mood
>> >> influencing medication?
>> >
>> >Your condescending post states that Americans don't know where pizza comes from, that they don't know a quiche from a pizza, and that there are other countries in existence besides the ones in N. America. That's three pointless, non-witty, snide remarks in one post. There's probably more but I ain't got time to analyze your crummy posts. I rate that post's value as less than zero. You also get a negative one for trying to use a lame redirection technique. Try that on somebody who finds you less transparent. I don't mind being nasty - quid pro quo is what I always say. ;P
>>
>> This is coming from the man who always puts down the US "mainland":
>> they're ignorant, they're racist, they're oppressive and whatnot.
>>
>> I only say they think pizzas were invented in Chicago or New Jersey.
>>
>> But it's touching to see that you're a patriot after all. dsi1, you
>> have been assimilated, you old Jap!
>
>Oh boo hoo! ;P

The sound of a half-Japanese Hawaiian losing face.

On Sunday, August 18, 2019 at 7:08:02 AM UTC-4, Bruce wrote:
> On Sun, 18 Aug 2019 03:42:27 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Saturday, August 17, 2019 at 11:27:15 PM UTC-4, Bruce wrote:
> >> On Sat, 17 Aug 2019 20:06:40 -0700 (PDT), dsi1
> >> > wrote:
> >>
> >> >On Saturday, August 17, 2019 at 3:47:06 PM UTC-10, Bruce wrote:
> >> >>
> >> >> I'd also do the cheese last. And I'd find an Italian pizza maker on
> >> >> Youtube, rather than look at Dominos or Chicago.
> >> >
> >> >Your wish is my command.
> >> >
> >> >https://www.youtube.com/watch?v=epYiojUSgDE
> >>
> >> No, they make Chicago quiches.
> >
> >Doesn't a quiche require custard? There are no eggs in the filling of
> >a Chicago-style pizza.
>
> People with Asperger's take everything very literally.

If we were face to face, I might be able to read something out of your
body language and the tone of your voice. On Usenet, I have no choice
but to read exactly what you write.

Cindy Hamilton

On Sun, 18 Aug 2019 04:10:21 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, August 18, 2019 at 7:08:02 AM UTC-4, Bruce wrote:
>> On Sun, 18 Aug 2019 03:42:27 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Saturday, August 17, 2019 at 11:27:15 PM UTC-4, Bruce wrote:
>> >> On Sat, 17 Aug 2019 20:06:40 -0700 (PDT), dsi1
>> >> > wrote:
>> >>
>> >> >On Saturday, August 17, 2019 at 3:47:06 PM UTC-10, Bruce wrote:
>> >> >>
>> >> >> I'd also do the cheese last. And I'd find an Italian pizza maker on
>> >> >> Youtube, rather than look at Dominos or Chicago.
>> >> >
>> >> >Your wish is my command.
>> >> >
>> >> >https://www.youtube.com/watch?v=epYiojUSgDE
>> >>
>> >> No, they make Chicago quiches.
>> >
>> >Doesn't a quiche require custard? There are no eggs in the filling of
>> >a Chicago-style pizza.
>>
>> People with Asperger's take everything very literally.
>
>If we were face to face, I might be able to read something out of your
>body language and the tone of your voice. On Usenet, I have no choice
>but to read exactly what you write.

Of course there are differences between a Chicago pizza and a quiche.
But to me, a Chicago pizza looks more like a quiche than a pizza.
That's not a crime and they might taste good, but I just wanted to say
that

On Sunday, August 18, 2019 at 7:15:58 AM UTC-4, Bruce wrote:
> On Sun, 18 Aug 2019 04:10:21 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, August 18, 2019 at 7:08:02 AM UTC-4, Bruce wrote:
> >> On Sun, 18 Aug 2019 03:42:27 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Saturday, August 17, 2019 at 11:27:15 PM UTC-4, Bruce wrote:
> >> >> On Sat, 17 Aug 2019 20:06:40 -0700 (PDT), dsi1
> >> >> > wrote:
> >> >>
> >> >> >On Saturday, August 17, 2019 at 3:47:06 PM UTC-10, Bruce wrote:
> >> >> >>
> >> >> >> I'd also do the cheese last. And I'd find an Italian pizza maker on
> >> >> >> Youtube, rather than look at Dominos or Chicago.
> >> >> >
> >> >> >Your wish is my command.
> >> >> >
> >> >> >https://www.youtube.com/watch?v=epYiojUSgDE
> >> >>
> >> >> No, they make Chicago quiches.
> >> >
> >> >Doesn't a quiche require custard? There are no eggs in the filling of
> >> >a Chicago-style pizza.
> >>
> >> People with Asperger's take everything very literally.
> >
> >If we were face to face, I might be able to read something out of your
> >body language and the tone of your voice. On Usenet, I have no choice
> >but to read exactly what you write.
>
> Of course there are differences between a Chicago pizza and a quiche.
> But to me, a Chicago pizza looks more like a quiche than a pizza.
> That's not a crime and they might taste good, but I just wanted to say
> that

Follow my link to Pizza Rustica:

<https://memoriediangelina.com/2013/04/01/pizza-rustica/>

Cindy Hamilton

Last night...pre browned crust, then riccatto, sauce, ton of mozz, then hot pepper rings and sliced black olives.

Thomas wrote:
>
> Last night...pre browned crust, then riccatto, sauce, ton of mozz, then hot pepper rings and sliced black olives.

I've never cooked a crust first or bought a pre-cooked one. I
start with raw dough then all the toppings and cooking all at one
time. My general rule for this is 425F for about 20 minutes.
Always works well.

That said, I'm sure a pre-baked crust would work well too just
with shortened cooking time once you add ingredients.

On 2019-08-17 7:19 p.m., Bruce wrote:
> On Sat, 17 Aug 2019 17:31:36 -0700 (PDT), dsi1
> > wrote:
>
>> On Saturday, August 17, 2019 at 1:53:16 PM UTC-10, U.S. Janet B. wrote:
>>> What is the proper order? Sauce then cheese then other stuff? Or
>>> sauce, stuff then cheese?
>>> Janet US
>>
>> The proper way is any way that you desire. Don't listen to nobody! Except me.
>>
>> https://chicagopizzasportsgrille.com...cagopizza2.png
>
> That looks more like a quiche.
>
Or a "coronary in every bite"!

"Gary" wrote in message ...

Thomas wrote:
>
> Last night...pre browned crust, then riccatto, sauce, ton of mozz, then
> hot pepper rings and sliced black olives.

I've never cooked a crust first or bought a pre-cooked one. I
start with raw dough then all the toppings and cooking all at one
time. My general rule for this is 425F for about 20 minutes.
Always works well.

That said, I'm sure a pre-baked crust would work well too just
with shortened cooking time once you add ingredients.

===

I have never tried to pre cook crust for pizza. Any idea how it turns ou?

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

On Sun, 18 Aug 2019 11:24:49 +1000, Jeßus > wrote:

>On Sat, 17 Aug 2019 17:28:57 -0700 (PDT), "
> wrote:
>
>>On Saturday, August 17, 2019 at 6:53:16 PM UTC-5, U.S. Janet B. wrote:
>>>
>>> What is the proper order? Sauce then cheese then other stuff? Or
>>> sauce, stuff then cheese?
>>> Janet US
>>>
>>Sauce, cheese, meat(s), veggies or then meats and you could put a bit more
>>cheese on top. It's really any way you like it.
>
>Never get any agreement on a question like this. I worked at two
>gourmet pizza restaurants in my day, always the cheese went on last.

I agree on the cheese last.
Janet US

====

Absolutely!!

"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.

"dsi1" wrote in message
...

On Saturday, August 17, 2019 at 6:12:57 PM UTC-10, U.S. Janet B. wrote:
> On Sat, 17 Aug 2019 20:13:03 -0700 (PDT), dsi1
> > wrote:
>
> >On Saturday, August 17, 2019 at 3:22:43 PM UTC-10,
> wrote:
> >> On Sat, 17 Aug 2019 17:28:57 -0700 (PDT), "
> >> > wrote:
> >>
> >> >On Saturday, August 17, 2019 at 6:53:16 PM UTC-5, U.S. Janet B. wrote:
> >> >>
> >> >> What is the proper order? Sauce then cheese then other stuff? Or
> >> >> sauce, stuff then cheese?
> >> >> Janet US
> >> >>
> >> >Sauce, cheese, meat(s), veggies or then meats and you could put a bit
> >> >more
> >> >cheese on top. It's really any way you like it.
> >>
> >> If you want proper toppings order then it would be flat meats
> >> pepperoni and Canadian bacon, veggies Jalapeno's and pineapple were
> >> after the round meats, then your round meats sausage and ground beef,
> >> then anchovies then if the pizza had added extra cheese that was added
> >> very last.
> >>
> >> --
> >>
> >> ____/~~~sine qua non~~~\____
> >
> >Some guys in Chicago could tell you the proper way to make a pizza. Some
> >guys in Illinois could tell you what's the proper cheese to use on a
> >pizza - process cheese.
> >
> >https://www.npr.org/sections/thesalt...ocessed-cheese
>
> I really thought that people on this group would have personal
> experience making pizza.

Well heck, I've made a lot of pizzas. Mostly, I never know how I'm going to
make it and I don't have any particular feelings on the proper way to do it.

https://www.amazon.com/photos/shared...GdzmtYtnqsa8vE

https://www.amazon.com/photos/shared...sSKw5Fz4tgsJe6

https://www.amazon.com/photos/shared...b3_y8MrSZgL5Me

https://www.amazon.com/photos/shared...X-cW7-oZLAYSYF

====

Do I spy one there with pineapple??

On Sun, 18 Aug 2019 11:19:05 +1000, Bruce >
wrote:

>On Sat, 17 Aug 2019 17:31:36 -0700 (PDT), dsi1
> wrote:
>
>>On Saturday, August 17, 2019 at 1:53:16 PM UTC-10, U.S. Janet B. wrote:
>>> What is the proper order? Sauce then cheese then other stuff? Or
>>> sauce, stuff then cheese?
>>> Janet US
>>
>>The proper way is any way that you desire. Don't listen to nobody! Except me.
>>
>>https://chicagopizzasportsgrille.com...cagopizza2.png
>
>That looks more like a quiche.

Quiche is mostly eggs... Chi-Town deep dish is not a pizza at all.
it's at best a caserole.

On Sat, 17 Aug 2019 22:12:47 -0600, U.S. Janet B. >
wrote:

>On Sat, 17 Aug 2019 20:13:03 -0700 (PDT), dsi1
> wrote:
>
>>On Saturday, August 17, 2019 at 3:22:43 PM UTC-10, wrote:
>>> On Sat, 17 Aug 2019 17:28:57 -0700 (PDT), "
>>> > wrote:
>>>
>>> >On Saturday, August 17, 2019 at 6:53:16 PM UTC-5, U.S. Janet B. wrote:
>>> >>
>>> >> What is the proper order? Sauce then cheese then other stuff? Or
>>> >> sauce, stuff then cheese?
>>> >> Janet US
>>> >>
>>> >Sauce, cheese, meat(s), veggies or then meats and you could put a bit more
>>> >cheese on top. It's really any way you like it.
>>>
>>> If you want proper toppings order then it would be flat meats
>>> pepperoni and Canadian bacon, veggies Jalapeno's and pineapple were
>>> after the round meats, then your round meats sausage and ground beef,
>>> then anchovies then if the pizza had added extra cheese that was added
>>> very last.
>>>
>>> --
>>>
>>> ____/~~~sine qua non~~~\____
>>
>>Some guys in Chicago could tell you the proper way to make a pizza. Some guys in Illinois could tell you what's the proper cheese to use on a pizza - process cheese.
>>
>>https://www.npr.org/sections/thesalt...ocessed-cheese
>
>I really thought that people on this group would have personal
>experience making pizza.

1. Sauce (pizza sauce is essentially raw canned tomatoes or it'll
caramelize in a hot oven).
2. Mozz.
3. Toppings (anchovies, peppers).
4. Olive oil, drizzled.
5, Grated parm.
6. Sides (beer, pitchers).

"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.

Bruce wrote:
>
> Cindy Hamilton wrote:
> >Chicago style.
>
> I know. A quiche.

Not at all. A quiche is what women or girlie men cook. Contains
eggs like a custard.

Chicago deep dish pizza is good stuff. Not a quiche at all.

On 8/18/2019 12:12 AM, U.S. Janet B. wrote:

>
> I really thought that people on this group would have personal
> experience making pizza.
>

I've not made one for a while. On occasion we'd have friends over and
put out the ingredients for a "make your own" night

Mostly I like simple. Sauce, oregano, cheese and either sauce or
pepperoni.

Other times I get more creative and add some cheddar cheese, onions
and/or mushrooms. Too many toppings though, can detract from the
experience though.

Not very often I'd buy a frozen pizza and doctor it up. Its ok in a
pinch but not like making from scratch.

If you live near a place that has a really good take-out pizza it is not
as easy to round up the effort to make your own from scratch.

On Sun, 18 Aug 2019 04:17:01 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, August 18, 2019 at 7:15:58 AM UTC-4, Bruce wrote:
>> On Sun, 18 Aug 2019 04:10:21 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, August 18, 2019 at 7:08:02 AM UTC-4, Bruce wrote:
>> >> On Sun, 18 Aug 2019 03:42:27 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Saturday, August 17, 2019 at 11:27:15 PM UTC-4, Bruce wrote:
>> >> >> On Sat, 17 Aug 2019 20:06:40 -0700 (PDT), dsi1
>> >> >> > wrote:
>> >> >>
>> >> >> >On Saturday, August 17, 2019 at 3:47:06 PM UTC-10, Bruce wrote:
>> >> >> >>
>> >> >> >> I'd also do the cheese last. And I'd find an Italian pizza maker on
>> >> >> >> Youtube, rather than look at Dominos or Chicago.
>> >> >> >
>> >> >> >Your wish is my command.
>> >> >> >
>> >> >> >https://www.youtube.com/watch?v=epYiojUSgDE
>> >> >>
>> >> >> No, they make Chicago quiches.
>> >> >
>> >> >Doesn't a quiche require custard? There are no eggs in the filling of
>> >> >a Chicago-style pizza.
>> >>
>> >> People with Asperger's take everything very literally.
>> >
>> >If we were face to face, I might be able to read something out of your
>> >body language and the tone of your voice. On Usenet, I have no choice
>> >but to read exactly what you write.
>>
>> Of course there are differences between a Chicago pizza and a quiche.
>> But to me, a Chicago pizza looks more like a quiche than a pizza.
>> That's not a crime and they might taste good, but I just wanted to say
>> that
>
>Follow my link to Pizza Rustica:
>
><https://memoriediangelina.com/2013/04/01/pizza-rustica/>
>
>Cindy Hamilton

There are two kinds of pizza, both originating in Italy; Napolitano
(thin crust, round) and Siciliano (thick crust, square), both scantily
topped. Everything else is a *******ization.

On Sun, 18 Aug 2019 05:14:16 -0700 (PDT), Thomas >
wrote:

>Last night...pre browned crust, then riccatto, sauce, ton of mozz, then hot pepper rings and sliced black olives.

That's much more lasagna than pizza.

On Sun, 18 Aug 2019 14:15:52 +0100, "Ophelia"
> wrote:

>"Gary" wrote in message ...
>
>Thomas wrote:
>>
>> Last night...pre browned crust, then riccatto, sauce, ton of mozz, then
>> hot pepper rings and sliced black olives.
>
>I've never cooked a crust first or bought a pre-cooked one. I
>start with raw dough then all the toppings and cooking all at one
>time. My general rule for this is 425F for about 20 minutes.
>Always works well.
>
>That said, I'm sure a pre-baked crust would work well too just
>with shortened cooking time once you add ingredients.
>
>===
>
> I have never tried to pre cook crust for pizza. Any idea how it turns out?

Motzo topped with cream cheese and lox.

On Sat, 17 Aug 2019 20:37:54 -0600, U.S. Janet B. >
wrote:

>On Sun, 18 Aug 2019 11:24:49 +1000, Jeßus > wrote:
>
>>On Sat, 17 Aug 2019 17:28:57 -0700 (PDT), "
> wrote:
>>
>>>On Saturday, August 17, 2019 at 6:53:16 PM UTC-5, U.S. Janet B. wrote:
>>>>
>>>> What is the proper order? Sauce then cheese then other stuff? Or
>>>> sauce, stuff then cheese?
>>>> Janet US
>>>>
>>>Sauce, cheese, meat(s), veggies or then meats and you could put a bit more
>>>cheese on top. It's really any way you like it.
>>
>>Never get any agreement on a question like this. I worked at two
>>gourmet pizza restaurants in my day, always the cheese went on last.
>
>I agree on the cheese last.
>Janet US

True... if the cheese is under the sauce it probably won't melt before
the crust burns. I've been to more pizzarias than I can count, none
placed the cheese first.

On Sun, 18 Aug 2019 14:16:42 +0100, "Ophelia"
> wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Sun, 18 Aug 2019 11:24:49 +1000, Jeßus > wrote:
>
>>On Sat, 17 Aug 2019 17:28:57 -0700 (PDT), "
> wrote:
>>
>>>On Saturday, August 17, 2019 at 6:53:16 PM UTC-5, U.S. Janet B. wrote:
>>>>
>>>> What is the proper order? Sauce then cheese then other stuff? Or
>>>> sauce, stuff then cheese?
>>>> Janet US
>>>>
>>>Sauce, cheese, meat(s), veggies or then meats and you could put a bit more
>>>cheese on top. It's really any way you like it.
>>
>>Never get any agreement on a question like this. I worked at two
>>gourmet pizza restaurants in my day, always the cheese went on last.
>
>I agree on the cheese last.
>Janet US
>
>====
>
> Absolutely!!

Pretty much true, however technically in a real pizzaria after the
cheese (mozz) goes a drizzle of olive oil and last a sprinkling of
grated parm.

On Sat, 17 Aug 2019 23:22:15 -0400, Dave Smith
> wrote:

>On 2019-08-17 9:24 p.m., Je?us wrote:
>> On Sat, 17 Aug 2019 17:28:57 -0700 (PDT), "
>> Janet US
>>>>
>>> Sauce, cheese, meat(s), veggies or then meats and you could put a bit more
>>> cheese on top. It's really any way you like it.
>>
>> Never get any agreement on a question like this. I worked at two
>> gourmet pizza restaurants in my day, always the cheese went on last.
>
>Gourmet pizza? Isn't that an oxymoron?

Nah... poetic licence for indicating authentic pizza.

On Sunday, August 18, 2019 at 10:10:08 AM UTC-4, Sheldon wrote:
> On Sun, 18 Aug 2019 04:17:01 -0700 (PDT), Cindy Hamilton
> > wrote:

> >Follow my link to Pizza Rustica:
> >
> ><https://memoriediangelina.com/2013/04/01/pizza-rustica/>
> >
> >Cindy Hamilton
>
> There are two kinds of pizza, both originating in Italy; Napolitano
> (thin crust, round) and Siciliano (thick crust, square), both scantily
> topped. Everything else is a *******ization.

And yet Pizza Rustica is real Italian food.

Cindy Hamilton

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 Sat, 17 Aug 2019 21:56:08 -0700 (PDT), dsi1
> wrote:

>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.

Nothing bad about the occasional frozen pizza, allows me to add my own
toppings, usually anchovies.

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.

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 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 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.

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).

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

wrote in message ...

On Sun, 18 Aug 2019 14:15:52 +0100, "Ophelia"
> wrote:

>"Gary" wrote in message ...
>
>Thomas wrote:
>>
>> Last night...pre browned crust, then riccatto, sauce, ton of mozz, then
>> hot pepper rings and sliced black olives.
>
>I've never cooked a crust first or bought a pre-cooked one. I
>start with raw dough then all the toppings and cooking all at one
>time. My general rule for this is 425F for about 20 minutes.
>Always works well.
>
>That said, I'm sure a pre-baked crust would work well too just
>with shortened cooking time once you add ingredients.
>
>===
>
> I have never tried to pre cook crust for pizza. Any idea how it turns
> out?

Motzo topped with cream cheese and lox.
----

Thanks, but unknown to me

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.