PIZZA is the New Orange

by **Uncle Milty** » Tue Apr 21, 2020 03:46:01

I think maybe the oven temp is too high for a homemade pan pizza.

This was the basis for what I make and their temp is 450.

https://www.kingarthurflour.com/recipes ... zza-recipe

by **The Dude** » Tue Apr 21, 2020 08:16:50

I don't think it's the oven temp. I do a pizza at 550 (with the stone sitting in there for 20 minutes) and it comes out perfect

by **Uncle Milty** » Tue Apr 21, 2020 08:40:53

You may be right. For what I make I've found pan pizza to be a different animal from my regular pizza.

by **The Dude** » Tue Apr 21, 2020 08:44:31

All depends on the proofiing/thickness of the dough/and toppings. those are the determining factors imo

by **JUburton** » Tue Apr 21, 2020 09:16:58

Proof was good and toppings were...appropriate. They even say to go heavy on toppings on this pizza because you want the pizza weighed down a bit to get firm contact with the pan. I think it was a combo of a weak pre-heat and some air bubbles below the dough.

Gonna do it again this week and try to minimize both so we'll see!

by **PrattRules** » Sat May 23, 2020 16:59:04

A Tacconelli's special white pie, prosciutto pie, and variety pack of anchor steam. If my stomach explodes, it was worth it.

by **CFP** » Sat May 23, 2020 17:00:22

Pizza tonight for me too. I've gravitated towards Prep's down here in OCNJ over Manco.

by **Bucky** » Sat May 23, 2020 17:05:21

PrattRules wrote:A Tacconelli's special white pie, prosciutto pie, and variety pack of anchor steam. If my stomach explodes, it was worth it.

this isn't the pratty that i knew

by **TomatoPie** » Sat May 23, 2020 18:50:16

I was very pleased with this pourable batter focaccia style pizza
https://www.177milkstreet.com/recipes/p ... -pan-pizza

by **Bill McNeal** » Sat May 23, 2020 19:09:12

PrattRules wrote:A Tacconelli's special white pie, prosciutto pie, and variety pack of anchor steam. If my stomach explodes, it was worth it.

Unfortunately I’m out in the boonies of Chester County so Tacconelli’s is not an option for me. However I did pick up a six pack of anchor steam maybe 2 weeks ago, I hadn’t had it in years, and really enjoyed it.

by **Phred** » Tue May 26, 2020 08:19:40

TomatoPie wrote:I was very pleased with this pourable batter focaccia style pizza
https://www.177milkstreet.com/recipes/p ... -pan-pizza

I saw that. Looks interesting.

by **JUburton** » Tue May 26, 2020 08:42:28

JUburton wrote:Proof was good and toppings were...appropriate. They even say to go heavy on toppings on this pizza because you want the pizza weighed down a bit to get firm contact with the pan. I think it was a combo of a weak pre-heat and some air bubbles below the dough.

Gonna do it again this week and try to minimize both so we'll see!

Done this a couple times since and yeah, it was the preheat or lack thereof i suppose.

https://photos.app.goo.gl/BgjEd6k1aAYfaa8q9

by **TomatoPie** » Thu Jun 25, 2020 12:16:43

Not exactly pizza but here's the hot honey calzone from Good Pie in Las Vegas.

I haven't been there or eaten this calzone but I met the owner at Pizza Festival in DC a few years ago and his stuff is top shelf.

by **azrider** » Thu Jun 25, 2020 14:26:13

so is this byog or do they provide the gloves for this gooey slice of heaven?

by **slugsrbad** » Thu Jun 25, 2020 15:15:35

azrider wrote:so is this byog or do they provide the gloves for this gooey slice of heaven?

Any good calzones in the Phoenix region? I've been craving one and this picture ain't helping.

by **Bucky** » Thu Jun 25, 2020 15:16:33

think ima going to vegas tonight

by **TomatoPie** » Thu Jun 25, 2020 15:24:41

azrider wrote:so is this byog or do they provide the gloves for this gooey slice of heaven?

https://www.thenewstribune.com/news/nat ... 84032.html

by **TomatoPie** » Thu Jun 25, 2020 15:26:00

On the topic of #pizzaporn, you might wanna follow @pizzaslut on FB or IG. PG-rated

by **azrider** » Thu Jun 25, 2020 20:51:54

slugsrbad wrote:
azrider wrote:so is this byog or do they provide the gloves for this gooey slice of heaven?

Any good calzones in the Phoenix region? I've been craving one and this picture ain't helping.

Guidos got some good food up in Scottsdale and the calzone was recommended for me, but it fell short. Maybe my expectations were too high. Don’t laugh but I’ll hit DP dough instead. Not great either, but it’ll satisfy the craving. Probably should give guidos another chance with calzone tho as it was 10 years ago.

by **slugsrbad** » Thu Jun 25, 2020 22:01:44

azrider wrote:
slugsrbad wrote:
azrider wrote:so is this byog or do they provide the gloves for this gooey slice of heaven?

Any good calzones in the Phoenix region? I've been craving one and this picture ain't helping.

Guidos got some good food up in Scottsdale and the calzone was recommended for me, but it fell short. Maybe my expectations were too high. Don’t laugh but I’ll hit DP dough instead. Not great either, but it’ll satisfy the craving. Probably should give guidos another chance with calzone tho as it was 10 years ago.

DP Dough was a go to at PSU.. might have to for nostalgia alone

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