[Cody Dawg]

Order it? Where from? Go out and get it? Get a whole pie? Or a slice?

I love pizza from a place (a chain owned by the same guy) named Sal's Italian. But, I can't stand to go get it there (they don't deliver) so I'm left with calling and having it sent over.

Tonight I'm working all night (my spouse is taking his managers all to Morton's for steak in West Palm Beach and I'm staying home with the kids and we're eating pizza. We're getting plain old pepperoni, nothing special.

Anyone else eating pizza tonight? It seems like a lot of people eat pizza on Fridays for some reason.

[nredman]

i usually do pizza and beer on friday nights - but i have to work tomorrow morning (very early-4am) so that isnt happening this weekend. i may order it or i may buy it at the store....pizza is good.

want to get a pizza & ****?

what you don't like pizza?

sorry i couldnt resist throwing that joke in there

[SpaceMonkey]

I usually just make it.

If I order it, I pick it up at this family-owned place called Sinbad's a couple of blocks away.

[stevesnj]

I order it and pick it up...I never get delivery, or I make it home made on the grill

[Cody Dawg]

I'm still catching up on a project due before Thanksgiving. If I work tonight then I won't have to work tomorrow...or will have very little to do...and I may even take next week off if I get it all done.

Yeah, pizza is good on Fridays.

Do you drink beer or Pepsi or Coke with it?

[nredman]

if there is no beer - then i usually have mountain dew with pizza

[waxcrash]

I discovered this in the frozen section of the grocery store a few weeks ago. For frozen pizza, they are good. A+++ Highly recommend.

[wdlove]

Yes, I Love Pizza also Cody. I'm sure that some day we will share one together.

[SuvsareRetarded]

Make it yourself. It's all about this:


http://www.jiffymix.com/pizza.html

and some of this:


http://shop.chefpaul.com/index.asp?P...&ProdID=82

Then snag a block of organic mozzerella, some imported extra virgin olive oil, some real italian pizza sauce, and a log of pepperoni from your local italian deli. Oh, some fresh spinach leaves help too. mmmmm

[Cody Dawg]

Let's eat a pizza together on iChat, WDLove.

Ever get to Mare? Let's go there!

[demograph68]

damn this thread to hell!

[Krusty]

I'm fond of Andolini's by the slice (3 store local chain ... one of which is walking distance from me).

[d4nth3m4n]

i'm delivering pizzas tonight.

[Cody Dawg]

Who do you work for?

Why should we (or shouldn't we) eat your company's pizza?

[d4nth3m4n]

local pizza place. dan's no corporate whore. more of a bar/restaurant than anything. easy money, i get to sit online, and when i'm not working drinks are half off.

[nonhuman]

When I want pizza I ...regret having moved away from New Jersey.

[Person Man]

Originally Posted by SuvsareRetarded

...some imported extra virgin olive oil...

What country do you get the olive oil from? Greece? Italy? Elsewhere?

Being Greek, my father always buys the 3 liter metal cannisters of extra virgin olive oil imported from Greece. His favorite brands are



and Spitiko, which I couldn't find a decent picture of.

Hey Cody, live near Daytona Beach? Check out Stavro's Pizza.

One of my teachers in high school brought me back a menu from there when he went on vacation because my name is Stavros.

[SuvsareRetarded]

Originally Posted by Person Man

What country do you get the olive oil from? Greece? Italy? Elsewhere?

Generally Italy. I figure they know their **** when it comes to pizzas and stuff.

Tip: when making the jiffy crust, mix in a little pizza magic seasoning. Then, on the pizza pan or cookie sheet, drizzle the olive oil all over the pan. Smear it around so it has a nice thick coat of oil, then sprinkle the seasoning all over the oil. Then put the crust on top of that, and bake for 10 minutes. Pull it out, then add toppings, then finish baking.

[Person Man]

Originally Posted by SuvsareRetarded

Generally Italy. I figure they know their **** when it comes to pizzas and stuff.

True enough, I suppose, but don't be surprised if you go to Italy and get served Greek olive oil (or vice versa). Those countries are always using each other's stuff.

For instance, my aunt (who lives in Greece) buys Turkish feta cheese, Bulgarian olive oil, and Italian oregano. Go figure.

Of course, she'd NEVER forgive you for using pizza crust mix. None of that ready made stuff in her kitchen! She'd just as soon spend 8 hours in the kitchen making dinner entirely from scratch than use ready made dough, etc.

[nonhuman]

Originally Posted by Person Man

True enough, I suppose, but don't be surprised if you go to Italy and get served Greek olive oil (or vice versa). Those countries are always using each other's stuff.

For instance, my aunt (who lives in Greece) buys Turkish feta cheese, Bulgarian olive oil, and Italian oregano. Go figure.

Of course, she'd NEVER forgive you for using pizza crust mix. None of that ready made stuff in her kitchen! She'd just as soon spend 8 hours in the kitchen making dinner entirely from scratch than use ready made dough, etc.

It's strange. When I think 'olives' I think Greece. When I think 'olive oil' I think Italy. And Popeye.

[AKcrab]

Jiffy crust sucks. You all should be ashamed of yourselves.

[Cody Dawg]

Yeah, I agree with AKCrab. It's the worst.

:blegh:

Who in their right mind would CHOOSE to eat that? Why wouldn't you go get one of those pre-made Boboli pizza crusts, smear tomato sauce on it, a few spices, and mozzerella cheese? You'd be better off.

[besson3c]

Eat my pizza, or I'll kick your ass!

[AKcrab]

Originally Posted by besson3c

Eata my pizza, or I'll kicka your ass!

Fixed™

[andi*pandi]

what a coincidence, we had pizza too. delivery from a local place down the hill. Tonite was pepperoni and mushroom, not as good as usual, but still better than cooking.

I used to be a fan of the boboli, long ago... fresh sliced tomatoes, cheese, and oregano, and bam, you're done. also the grocery store sells dough that you just have to roll out and add stuff to.

I'm off to try and finish some homework. bleah.

[Mastrap]

Originally Posted by SuvsareRetarded

Make it yourself. It's all about this:


http://www.jiffymix.com/pizza.html

and some of this:


http://shop.chefpaul.com/index.asp?P...&ProdID=82

Then snag a block of organic mozzerella, some imported extra virgin olive oil, some real italian pizza sauce, and a log of pepperoni from your local italian deli. Oh, some fresh spinach leaves help too. mmmmm

Rob, ditch the pre-made stuff (especially grated parmesan with dried herbs, blech) and make your own pizza dough. Trust me on this

This recipe will make enough pizza dough for two, 12" deluxe pizzas. It's a good place to start if you've never hand-made dough before. It's not too much to work with at one time and requires no special machinery, (except your hands).

Ingredients:
1 - 1/4 Oz Envelop - Active Dry Yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm Water (110°F -115°F)
4 Cups - White, All-Purpose Flour
1 1/2 Tsp. - Salt
2 Tbsp. - Olive Oil
1 Tbsp. - Sugar

Extra flour
Extra Olive Oil

Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture slowly until yeast and sugar are dissolved. Let sit to allow the mixture to "mature" for about ten minutes or so. The mixture will begin to react; clouding and forming a foamy "head" on the surface of the mixture.

Add the salt and olive oil and stir again to combine and dissolve the ingredients. Add 1 cup of flour and whisk in until dissolved. Add the second cup of flour and whisk it in. Add the 3rd cup of flour and combine. By now the dough mixture should be fairly thick. Add the last cup of flour and, with your hands, begin to combine and knead the dough.

Remove the dough ball to a tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding the dough ball in half and then quarters, over and over again for about 8 to 10 minutes, (or about 100 "cycles".) Kneading by hand is laborious, but very important. Better to over-knead than under-knead. You'll know you've done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball slightly larger than a large grapefruit.

Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70°F to 80°F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.

Take the dough out of the bowl and cut in half with a knife. You now have two pizza dough balls, enough to make two (2) 12" deluxe pizzas. Take each raw dough portion and hand-mold them into balls. Press each doughball flat to squeeze and release any air trapped inside. Form the portions back into balls, smoothing the outer surface and tucking each ball "into itself" from underneath, (like folding a sock into itself), before storing or going on with the next step.

If you wish to store the dough, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them.

If you choose to continue with making the pizzas now, here's how. Some dough experts like to "proof" their dough balls at this point. They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes if you wish. Some recipes call for up to an additional hour of rising. For practical purposes, pizza dough does not have to be put through a complete second rise cycle.

[AKcrab]

Originally Posted by Mastrap

..what looks to me like the perfect crust...

Wanna talk lasagna? I just made a killer one.

[Cody Dawg]

I want lasagna.



Anyway, my grocer sells pizza dough all ready to roll out in plastic bags. $1.09. It's worth it.

[ReggieX]

Walk 5 minutes to the supermarket and back, and throw a frozen one in the oven. Or get one on a Thursday night at my local place since I'll be there drinking with friends anyway. So it depends on what day it is.

[Cubeoid]

Originally Posted by besson3c

Eat my pizza, or I'll kick your ass!

Yes sir.

*eats the Pizza*

[Nai no Kami]

My friends tell me I make really good pizzas.
If I have to order, I order here:

[KeriVit]

Most of the places in New England have Greek pizza, which I can't stand! I seek out Italian/NY style pizza. Best pizza in the world- New Haven- Sal's (?)

Frozen, I love Freschetta. I make it and everyone loves it, but when they see it costs $7- they balk. Mystic Pizza (frozen) is second.

I just moved to Savannah, GA and I hear Vinnie Van Go-go's has the best local pizza. I'll let u know.

[hickey]

I go to this place called Giovannis right across the street from my building, second best place in the city I'd bet. I got a slice of cheesesteak pizza earlier before First Fridays.

[demograph68]

I got pizza because of this thread.

[Cubeoid]

Have you guys ever stopped and said to yourself, holy sh1t... I am a pizza!!!!

[Railroader]

It's an event for me.

The Stein House in Bay City, MI. I order a medium with ground beef, mushrooms, and bacon. They grill the ground beef and bacon, and slice the mushrooms when you order it and then use dough that has been rising a few hours. They use a very hot oven to crisp the crust and crisp the cheese. I usualy can drink a Chimay in the time it takes to cook. Heaven. I usually sip a Lindeman's Frambios Lambic while I eat the pizza.

Total bill: $12 pizza+$12 Chimay+$10 Lindeman's+~20% tip=$40

Expensive, but worth it.

I usually eat about half the pizza and the bartender and waitress eat the rest with me.

Oh, and I order a medium because the small has too much crust and not enough room for the rest of the pizza. If I can talk to the chef, seomtimes he'll make a good small pizza for me, but I don't want to bother him too much. Plus, the bartenders usually give me a free drink for treating them good.



When I order a pizza with the family at home I usually go with a local momnpop operation that is a teensy step above the chains. There aren't any good places to eat in my tiny town (except home that is).

[Kevin Moon]

http://phobos.apple.com/WebObjects/M...amp;i=78928972

[hickey]

Railroader do you live in Bay City? My family goes to Saginaw every year for christmas, all of my dads family is up there.

[Kevin]

Pineapple and ham pizza!

That's good eatin.

[Stradlater]

My favorite dough recipe:

1 package dry yeast (2 1/2 teaspoons)
1 1/4 cups warm water (not hot—about 110F)
1 cup semolina flour
2 1/2 cups all-purpose flour
1 teaspoon salt
3 Tablespoons olive oil

In a small bowl, dissolve the yeast in 1/2 cup of the warm water and let stand until bubbly.

In large mixing bowl stir together the flours and salt. Add the yeast mixture, the remaining 3/4 cup water and the oil and beat well. (If doing by had stir together very well. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. (It will be sticky at first so you may have to add tiny amounts of flour periodically but try not to add too much or it will be heavy.)

Form the dough into a ball and place in an oiled bowl. Turn ball to coat all sides with oil. Cover with a dish towel and let rise in a warm place until doubled in size. Can take anywhere from 45 minutes to 1 1/2 hours depending on how warm the room is.

With a lot of toppings, or if you make it into stuffed pizza, it'll take about 20 minutes at 450F (window of 15 to 25 minutes).




The semolina flour is key...adds delightful flavor and texture.

[residentEvil]

I eat all the chain pizza; from the crap national chains to the mom & pop 2 or 3 store chains around the city; and I always pick-up...never delivery.

When it is time for sit down pizza, I go here (in Greektown): http://www.pizzapapalis.com/Home.aspx

[scaught]

Originally Posted by residentEvil

When it is time for sit down pizza, I go here (in Greektown): http://www.pizzapapalis.com/Home.aspx

preach on, brother.

[Mastrap]

Scaught: That sounds the bomb. Next time I'm in Detroit I'm expecting an invite. (I'll be having my phone with me this time).

[sknapp351]

I used to live in NY and thought nothing could top their pizza, but I moved to Jersey for school and I gotta admit, it is real good here. Now if they could learn to drive....
Nonhuman, where in Jersey did you move from? Near Montclair?
This is a good source for anyone coming to NYC:
http://www.sliceny.com/
SAm

[osiris]

NYC's John's pizza, the new Joe's, and Ray's (the real one on 11st.) Each one is different and has something special about it.

Brooklyn had some great places for Sicilian on 86st, but I haven't been there in years.

[BlueSky]

If you're ever in Costa Mesa CA, Donatelli's.

[Cody Dawg]

In either Iowa City, Iowa or North Palm Beach, hit Mondos for the best Italian food.

It's SO good.

Everything they make is awesome.

Mondos

[wdlove]

Originally Posted by Cody Dawg

In either Iowa City, Iowa or North Palm Beach, hit Mondos for the best Italian food.

It's SO good.

Everything they make is awesome.

Mondos

If Cody recommends the place then it is definitley awesome.

[Mastrap]

You're freaking me out.

[scaught]

Originally Posted by Mastrap

Scaught: That sounds the bomb. Next time I'm in Detroit I'm expecting an invite. (I'll be having my phone with me this time).

oh hell yes. its some serious food, for sure.

Originally Posted by Mastrap

You're freaking me out.

hahahahhaha