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Old 05-18-2007, 06:03 PM   #31
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Originally Posted by Andy M.
Pizza is one of those thing that people get passionate about. as this thread attests.

The secret to great pizza is not the crust. It's not the sauce. It's not the cheese or the toppings. The truth is, there is no secret.

If you want a great pizza, you need good quality ingredients, good recipes and some technique to bring it all together. If that technique includes getting a "feel" for the dough, great. If not, measure in grams or ounces and read and use someone else's experience to get it right.

Some folks like a thick crust or a lot of toppings. Some like a thin crust. Some like their sauce sweet while others don't. Some like their pizza cooked on a stone and some like it cooked in a pan.

They are all right. These are opinions about the best pizza, not statements of fact. There are no wrong opinions.
Great post Andy, and I could not have said it better. For example the couple of anti-pineapple posts. I thought dissert pizzas were pretty good (after I tried a few).

Just like on a previous post said sliced boiled eggs were good. I also woud not have thought that, had it not been a surprise restaurant add on.

One of the things all should consider is that no perfect pizza exists. Some like white, some like tomatoe sause, some (like me like tomato paste), etc. I think the important thing is that fresh ingredients are used, and you taylor to your *own* likes. Experimental cooking on something like pizzas is really fun for someone that likes to cook.

One of my favorite pizzas is primarily tart red cherries (with a cherry sause), on a good savory pizza crust, and criss-crossed with a lite powder sugar frosting over the top. I would never had thought to do one, except a tried a similar pizza at a lowly Dominoes (US pizza chain restaurant) when I did not have time for a regular lunch amount of time on a business trip.

Experiment with things you like!


If eating tasty stuff is a sin, I am certainly going south.
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Old 05-19-2007, 08:25 AM   #32
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Later today, I might be trying a new dough recipe that calls for mostly whole wheat flour mixed with all-purpose flour.

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Old 05-19-2007, 08:46 AM   #33
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The best way to learn how to make pizza is to work in your favourite pizza place. I did and eventually got what it was. The dough varies from place to place and the sauce does as well but the main factor is to keep it as simple as a simple food is supposed to be. If you add lots of different things to a sauce you tend to lose individual flavours and end up with a confused palate. And of course the best ingredients possible (for some of us that would also mean tinned tomatoes).
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Old 05-19-2007, 10:02 AM   #34
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Originally Posted by CasperImproved
I thought dissert pizzas were pretty good (after I tried a few).
Unfortunately, the typical "Hawaiian" pizza with ham and pineapple toppings is not meant to be a dessert pizza. They're serious about it, and so are the people who eat it.

If you want a dessert pizzza, here's a real dessert pizza recipe, in honor of the 24th annual California Strawberry Festival this week-end.


1 packet active dry yeast
cup warm water
2 cups all-purpose flour
tsp salt
2 Tbs vegetable oil, plus 1 1/2 tsp
1 Tbs heavy cream
1 pound fresh strawberries, rinsed and patted dry, hulled, and thinly sliced
cup orange liqueur
2 Tbs sugar
8 ounces goat cheese, at room temperature
3 Tbs plus 2 tsp honey
1 Tbs Armagnac or brandy
tsp freshly ground black pepper
8 fresh mint leaves, torn into pieces

To make the crusts, in a medium bowl, combine the yeast, water, and 1 Tbs of the flour. Whisk to blend. Let sit until the mixture becomes slightly foamy, about 5 minutes.
Combine the remaining flour and salt in a large bowl and stir to blend. Add the yeast mixture, 2 Tbs of the oil, and the cream. Stir well with a heavy wooden spoon until it begins to come together and pull away from the sides of the bowl. Turn out onto a lightly floured surface and knead for 4 to 5 minutes into a smooth, but slightly sticky dough. Oil a clean bowl with 1 tsp of the oil and turn the dough in the oil to lightly coat. Cover the bowl with plastic wrap or a clean kitchen towel and allow to rise until doubled in size in a warm, draft-free place, about 40 minutes.

Lightly grease a baking sheet with the remaining 1/2 tsp of oil. Divide the dough into 2 equal pieces and form into balls. Place on the greased sheet, cover with plastic wrap, and refrigerate until doubled in volume, about 2 hours.

Combine the strawberries, orange liqueur, and sugar in a medium bowl, and toss to coat evenly. Clean a grill very well with a brush, and lightly grease with vegetable oil. Preheat the grill to medium heat. Combine the goat cheese and 3 Tbs honey in a bowl and mash with a fork until smooth. Remove the dough from the refrigerator and roll each ball into a 10-inch round on a lightly floured pizza paddle or large chopping board. Transfer to the grill and cook on 1 side until golden brown, turning with a spatula to mark evenly, 3 to 4 minutes. Remove from the grill and place, cooked side up on, on a pizza paddle or large chopping board.

Spread half of the goat cheese mixture across each piece of crust using a rubber spatula. Spread half of the berries across the top, leaving the liquid in the bottom of the bowl.
Transfer the pizzas to the grill, cover, and cook until golden brown, rotating with a spatula to keep from burning, 3 to 4 minutes. Transfer to serving plates, sprinkle each with a pinch of black pepper and half of the mint leaves. Drizzle each pizza with 1 tsp of the remaining honey and serve.

Alternately, place a pizza stone in the oven and preheat to 500 degrees F.
Remove the dough from the refrigerator and roll out into a 10-inch round on a lightly floured pizza paddle or large chopping board. Make "dimples" with your fingertips on the top of the dough. Spread half of the goat cheese mixture across the pizza using a rubber spatula. Spread half of the berries across the top of the pizza, leaving the liquid in the bottom of the bowl. Repeat with the remaining dough, goat cheese, and strawberries.

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