Your favourite kinds of pizza.

Discussion in 'Food, Drugs & Alcohol' started by Lou 500, Sep 19, 2014.

  1. Lou 500

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    Mine are:

    Ham and pineapple
    Pepperoni and peppers
    Chicken fajita
    Goat's cheese and beetroot chutney
    Salami, mozzarella & roquito pearl
    Coppa, butternut squash and asiago
     
  2. Lazarus+

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    Pizza-mom-whore.
    Also I used to sling pizzas. One of my favorites is pepperoni, olives, on a sun dried tomato base, thin crispy crust, five cheese blend and pepper after cooked, through a proper pizza oven. Yum.
     
  3. Aroukar

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    Mushrooms and swiss cheese
    four cheese
    shrimp
    I eat most normal kinds too.
     
  4. Boudica

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    you have excellent taste.
     
  5. Barrabas

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    Proper pizza goes IN an oven, not through. BasedHotstoneMasterRace
     
  6. Lazarus+

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    What the fuck son.
    gas-ovens-conveyor-pizza-commercial-51500-4461951.
    Like this. This was the type my pizza restaurant used.
     
  7. Cobalt

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    Kebab
    Ham
    Pepperoni
    Chili
    Onions
    Pineapple
    and sometimes chicken
     
  8. Barrabas

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    That's the exact oven dominos uses (lower case d.) That's bullshit.
    stoned.

    Only it shouldn't be shiny and nice, but a million years old, and/or made of bricks. The object of a pizza oven is to never have to clean the fucker, or the pans. I've worked with both and it's not just me, but people who know whats what, and the fat people too.
     
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  9. Lazarus+

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    The roll through oven I used was pretty old but it did the job perfect and even. You could cook anything in it if you knew the timing of when to move it and the right set up and pan.

    You and I both know that you have to clean the pans since the stupid fucks making the pizzas aren't going to prep the pizza or the pan right.
     
  10. Barrabas

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    And my favorite pizza is Bacon, Jalapeno, Pineapple. Nothing fancy, but a good marinara with romano cheese in it, minced garlic, and proper amounts of the necessary spices (basil, oregano, salt, pepper, whatever.) The cheese should be imported from Wisconsin though, because it's the only state who's dairy laws don't blow, and what passes for cheese is held to a higher standard.
     
  11. Lazarus+

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    Tillamook cheese is superior.
    The rest of your pizza is good.
     
  12. Barrabas

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    The place where that stone-deck oven is hasn't cleaned a pan in recent memory. When you do that, it ruins the coating. The worst they have to do is wipe off excess grease if someone put too much on when stretching because they're a noob. They also don't use the same pans as roll ovens. A stone-deck oven uses solid stainless steel pans that develop a jet black coating over years of use, as the heat and grease work on them. Using soap on them ruins them, and, in fact, when you get the pans you have to coat them in shortening first and bake it off to develop a pre-coat.

    You have to clean roll ovens- not stone-decks, really, if ever; it all burns off into a smoke and vapor. Whats left, and if there's anything super serious, can be cleaned with a big-ass wire brush. Only advantage to a roll oven is if you think there's such a thing as too much fat and grease on a pizza (why get pizza then?) since it all drips off, along with the flavor. The oven itself doesn't burn hot enough to get rid of the bits that go off, and also there's a fuckpile more of them than in a stone-deck.

    I really like pizza.
     
  13. Barrabas

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    Any wacked out hipster cheese I have to google loses by default. When I say "Wisconsin Cheese" I refer to the products of the whole state, where, I'd also bet the hipster local/organic/homosexual cheese is better, since anybody trying to step to them in dairy is a fool, that like Mr. T, I pity.
     
  14. Lazarus+

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    Hmm the roll ovens you worked with sound like they were a low temp... Didn't really have problems like you're describing... The machine we used at Round Table was a larger scale than in the photo, and you could easily burn the pizza if the rate wasn't right for the heat etc.

    There are advantages to using a stone oven but I don't think they make a better tasting pizza...
     
  15. Lazarus+

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    Shrug, taste test if you want to actually know. It favorably compares with any other cheese of the same type world wide and has won plenty of competitions.
     
  16. Barrabas

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    Most Rolls go at like 400-500 degrees. A stone goes at 550-600+. I'm not saying the oven wasn't hot, since it was an oven; I'm familiar with malfunctions of rolls causing burning. I'm saying, if the pans were mesh, and/or had to be cleaned, you were losing flavor, plain and simple.
     
  17. Barrabas

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    @[user]Lazarus Plus[/user] I think we can agree that the larger part of making a good pizza relies on ingredients, whatever the oven.

    Shit, I could make pizza in a toaster oven be slammin if I had the right stuff.
     
  18. Lazarus+

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    I'm not sure where the flavor is lost exactly... We used high quality pans, and they have to be cleaned.
     
  19. Lazarus+

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    Very true.
    Once had a customer want a pizza of three types with three different bases. Jesus how annoying it was to cook and cut right.
     
  20. Barrabas

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    It's because you used high quality pans that had to be cleaned that you lose flavor. It's the same principle as Cast Iron cook-wear, or a good stainless-steel wok, which, properly, are also never cleaned, except very mildly with friction, vinegar, and/or plain water with some heat applied. The coatings of the cookware have flavors sealed in them that add to the food, since it's being cooked in them. The best Chinese places I've been too have the filthiest woks, with grizzled old asian men with milky-eyes working them.

    The cookware can never make up for shitty foodstuffs, mind you, it's just an added umpf, that adds an extra little something to the overall product (in the case of the pizza, the dough/crust itself).
     
  21. Cobalt

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    Pizza without kebab isn't pizza.
     
  22. Barrabas

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  23. Lazarus+

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    Yes I was thinking you were talking about this, but there is just nothing to be done about it with that oven type, alas. If you didn't clean them the pans would build up a burnt crust layer inevitably, because of failures by the guys making it.
     
  24. Sugar Bombs

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    The Honey Bastard from Cane Russo.
    Thin, wafer-like crust, crushed san marzano tomato sauce, mozzarella, spicy bacon marmalade, prosciutto and soppressata, and habanero-infused honey.
     
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  25. oddguy

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    I just get double cheese and drown it in hot sauce
     
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  26. endsenten

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    You better be adding toppings yourself
    Pizza without toppings is for spoiled brats
     
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  27. oddguy

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    I like meat toppings but there aren't a lot of non-kosher pizzas here so sometimes I just settle for tuna.
     
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  28. oddguy

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  29. kurisu

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    Double mushroom and replace the pizza sauce whith mushroom sauce or Alfredo sauce.

    Or a philly steak with mushroom and instead of sauce put sliced provolone with extra cheese.

    I fucking love mushrooms.
     
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  30. DaggerXIV

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    Polenta
    either ham, sausage or spicy salami.