Parker's Pie

[Cinjin]

Pizza.
Deserves.
Sauce.





Respect the Pizza.

[Thumpalumpacus]

Pizza is also good if you cook it on the grill. We put a few bricks on the rack and put the pizza pan on the bricks so that the bottom of the pizza won't burn.

I will give that a try, I never thought of that. How long does it take to get the bricks up to a nice hot temperature? And do you have any issue with smoky flavor?

---

I guess that makes sense

Though I like my pizzas simple, metaphorically speaking, in a less is more kind of way

I do sometimes like simple. My next pizza will probably be simply basil leaves, shredded mozzarella, and chunks of feta.

[Foxaèr]

The pie is a lie.

[Jackalope]

Though I like my pizzas simple, metaphorically speaking, in a less is more kind of way

I used to be a big fan of the Zen pizza: Make me one with everything! Everything but the kitchen sink, that is.

Then I discovered good, thin crispy crust (the thinner the better) and realized that what I like best is that, a light sauce, and a few fresh toppings (none of which have to be meat). The classic Margherita is one of my favorites now, and the pizzas I like best have usually one, two or *at most* three toppings besides sauce and mozzarella.

[Kitty Galore]

That looks beautiful and tasty Parker's!

Yes, pizza evolved for both CD and I. We started getting some authentic(?) artisan pizza joints in Portland. Many, many now. There is the New York style ones still around, not much for deep dish. And we still have the old school American.

But the new ones are the ones that look like Lucanus's pic. I love it. Truly "less is more". Brick or wood fired thin crust. There is one by my house, I fell in love with the Margherita pizza there. There is a line out the door at many of them, they won't do to go, and definitely not delivery. One of them limits your pizza to 3 toppings, it isn't a choice. I like just a garlic and olive oil base too.

[dyresand]

Damn....that looks delicious.... you wouldn't happen to start same day shipping i will pay for it

[Jackalope]

Pizza dough is actually fairly simple to make from scratch ( and delicious).

Dough is pretty easy - other than having the right proportions of ingredients, the key is to not overwork the dough - excessive kneading "stretches out" the gluten and makes it chewy. Knead it as little as possible to get it mixed and the right texture, and not a bit more. (I made dough for a pizzeria when I was in college.)

[Thumpalumpacus]

So for tonight -- soppressata, spinach, basil, tomatoes, a wonderfully tangy feta, and red onions, on a thin bed of mozzarella.

... and out of the oven:

[SteelCurtain]

I would do very dirty things for a slice of that. Fuck it, one of those whole pies.

[Ravenshire]

Me, I like sweet Italian sausage, cubed dry salame, mushrooms, green peppers, lots of cheese, red onions, zucchini, and green and calamata olives.

Zucchini... Hmmmmmm.

It's probably too much work, but goddamn, it tastes better than anything brought to your door.

Too much work?!? Hah! Slacker!

Seriously though, what you were saying about the flat bread dough being too doughy... Next time try baking the dough as directed, for about half the directed time, before topping. The biggest issue to overcome when making pizza in a home oven is getting enough heat into the crust. All the normal baking pans, dishes, etc... are designed to limit the heat from the bottom. If you can get a real slate pizza slate and preheat it to around 500 deg. that will work too.