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Old 01-22-2012, 05:17 PM   #21
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Quote:
Originally Posted by Chief Longwind Of The North View Post
OK. I hear what all of you are saying. And all pizza is good. Some are just plain amazing. There are great thin crust, thick crust, Neapolitan, Chicago style, Sicilian style, etc. But unless you come to Sault Ste. Marie, MI, and try the pizza pasty served up at UpperCrust pizza, you are missing a unique and amazing pizza. You just have to try and make some for yourself. Take your favorite pizza crust, sauce, and toppings. Build your pizza. Now, before you bake it, fold it and press the edges together to form a half circle. Now bake it, let it cool just enough to handle. Pick that baby up with both hands and eat it. The cheese is so gooey, and every bite is intense, juicy beyond belief (make sure you have good napkins available), and just a bite of pizza heaven.

The pizza pasty is a pizza lovers holy grail, IMHO of course. I've lived in many states, and eaten pizza from both coasts, and Chicago. For me, there just isn't a better pizza made, period. And you can get it with your favorite toppings, all steamy and good. It should be on "The Best Food I Ever Ate". It's that good.

If your ever up in the Eastern U.P., you've got to try it. It does for pizza what grilling does for a PBJ.

Seeeeeeya; Chief Longwind of the North
Isn't that the same thing as a calzone?
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Old 01-22-2012, 05:30 PM   #22
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Calzone has ricotta inside and also the sauce is on the side for dipping. I live in chi and we have pizza puffs over here which uses pastry dough.
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Old 01-22-2012, 05:42 PM   #23
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Great looking crust on that pie!
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Old 01-22-2012, 06:31 PM   #24
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Nestlund, your pizza looks great! I'm curious if you could tell us more about your toppings. Of course mushrooms... I can't tell for sure if your sauce is tomato based or otherwise what? Oh, and do you deliver?

I'm with Addie on the thin crust, and for similar reasons. I love pizza but I often feel that I'm eating too much bread, and the large quantity of bread makes me feel yucky. That's one of the reasons that motivated me to making my own pizza, so I can control how much crust (bread) I eat. Quantity of trust is my limiting factor on how much I can eat, and I'd rather have the limit set by the toppings. And I particularly like lots of vegetables on the toppings, because diet wise eating vegetables is almost free!

I can respect why some people like thick crust pizza. They are probably people whose metabolism handles eating lots of bread better than mine.
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Old 01-22-2012, 07:15 PM   #25
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Originally Posted by Gourmet Greg View Post
Nestlund, your pizza looks great! I'm curious if you could tell us more about your toppings. Of course mushrooms... I can't tell for sure if your sauce is tomato based or otherwise what? Oh, and do you deliver?

I'm with Addie on the thin crust, and for similar reasons. I love pizza but I often feel that I'm eating too much bread, and the large quantity of bread makes me feel yucky. That's one of the reasons that motivated me to making my own pizza, so I can control how much crust (bread) I eat. Quantity of trust is my limiting factor on how much I can eat, and I'd rather have the limit set by the toppings. And I particularly like lots of vegetables on the toppings, because diet wise eating vegetables is almost free!

I can respect why some people like thick crust pizza. They are probably people whose metabolism handles eating lots of bread better than mine.
I grew up when the second wave of Italian immigrants came right after the war. The first wave came when Boton was building 'up.' They were the bricklayers that built most of the buildings in Boston. They flooded the east coast with their native foods. And pizza was one of them. There was a pizza place on every corner. And they were all thin crust. The owners of these little pizza places were former POWs that were held here in East Boston at the prisoners' camp. They never went home when they were released. They had their ingredients imported from Italy. Eventually, there were stores where you could buy eveything Italian for homemade pizza.
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Old 01-22-2012, 08:37 PM   #26
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Hrm... In any case I love pizza but I always reach my crust/bread limit before I reach my topping limit.

The best homemade I can imagine is that which I made at home. I would make it myself! (duh?)

Is this a proper topic to ask about pizza with no tomato sauce? Or encourage me and I'll start a new topic.
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Old 01-22-2012, 08:57 PM   #27
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Originally Posted by Gourmet Greg View Post
Hrm... In any case I love pizza but I always reach my crust/bread limit before I reach my topping limit.

The best homemade I can imagine is that which I made at home. I would make it myself! (duh?)

Is this a proper topic to ask about pizza with no tomato sauce? Or encourage me and I'll start a new topic.
This is the place. The pizza is called a 'white pizza.' My youngest son orders them all the time. He doesn't like anything tomato. Silly child. Some days I wonder if he is mine.
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Old 01-22-2012, 09:12 PM   #28
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I like tomatoes and I like tomato sauce pizza, but there is something lacking that I would like some not tomato pizza too. I hope somebody will be inspired to post or discuss such recipes, perhaps not in this topic.

Honestly I don't have any facility to cook pizza anyway. I was pushing it when I had my house and stove/oven. In my current mini-oven I'm lucky to be able to warm bread. Cooking pizza is out of the question, but perhaps one day soon...
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Old 01-22-2012, 09:33 PM   #29
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Originally Posted by Gourmet Greg View Post
I like tomatoes and I like tomato sauce pizza, but there is something lacking that I would like some not tomato pizza too. I hope somebody will be inspired to post or discuss such recipes, perhaps not in this topic.

Honestly I don't have any facility to cook pizza anyway. I was pushing it when I had my house and stove/oven. In my current mini-oven I'm lucky to be able to warm bread. Cooking pizza is out of the question, but perhaps one day soon...
Someday just might be tomorrow. Somtimes wishes do come true.
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Old 01-22-2012, 09:54 PM   #30
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Originally Posted by nestlund View Post
16oz. 110 degree water
1 tsp. dry active yeast
4 1/2 cups all purpose flour (king arthur is the best)
1/4 cup virgin olive oil
1 Tbsp salt

Let yeast and water proof together for 5 mins

Add oil then flour then salt. Kneed for 3-5 mins in kitchen aid mixer with the hook attachment. Dough will be on the wetter side. Pour into bowl and let rise for 3 hrs. After 3 hrs punch dough down and layout on a floured bench. Cut into 4 equal doughballs. Lighty coat with vegetable oil and put into separate zip lock bags to further ferment to aquire a better tasting crust. Put doughballs into fridge for 24-48hrs. When rdy to make a pie let dough sit at room temp for 1-2 hrs before shaping the dough.
Nice looking pizza!
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