"Reg" > wrote in message
m...
> kilikini wrote:
>
> > "Reg" > wrote in message
> > m...
> >
> >>
> >>They can easily max at 700 F, if not higher.
> >
> >
> > Wow, okay, thanks, Reg.
>
>
> Come to think of it, you've got a secret weapon: TFM. A skilled
> pitmaster can get it even hotter.
>
> --
> Reg
>

If only he was a pizza fan, Reg. Sigh.

kili

kilikini wrote:
>
> "Lou Decruss" > wrote in message
> ...
> > On Tue, 19 Sep 2006 16:37:40 GMT, "kilikini"
> > > wrote:
> >
> >
> > >I love that kind of crust, but I'd sprinkle the cheese all over the pizza
> > >instead of it melting in clumps like that. Still, the guy seems to have
> > >some good techniques. He's almost inspiring me to try - I just wish I
> had a
> > >way to cook a pizza hot enough.
> > >
> > >kili
> > >
> >
> > No grill? I've got a webber kettle to peg an oven thermometer. Not
> > sure how hot it ever got but it was way up there.
> >
> > Lou
>
> No, our grill rusted out and we haven't been able to afford another one.
> How hot does a regular grill get, anyway? I mean, if you're using lump and
> oak wood, does anyone have any idea how hot a Weber kettle would get?
>
> kili

The charcoal itself is burning over 1,100 degrees. If the pizza stone is
in close proximity you should be able to get it plenty hot. An IR
thermometer would tell you how hot. I may have to try it myself since I
have a spare pizza stone and an IR thermometer.

Pete C.

Sheldon wrote:
>
> Nancy Young wrote:
> > "JoeSpareBedroom" > wrote
> >
> > > "-L." > wrote
> >
> > >> Yuck! I hate that kind of Pizza!
> >
> > > I don't believe you.
> >
> > She's from Chicago. They don't know pizza.
>
> That deep dish abortion Chi town calls pizza pie ain't any kind of
> pizza pie, it's a garbage cobbler (maybe kitchen sink quiche)... if ya
> gotta shovel it in with a knife and fork it ain't pizza. Chi town deep
> dish reminds me of mini raw sewage treatment tanks... that runny gloppy
> sludge looks exactly like what I find the morning after giving my six
> cats hair ball chow.

I tend to agree about the Chicago "pizza". The stuffed "pizza" you find
at some places that has thin crusts can be decent, but it's more of a
thin pot pie with an odd crust than a pizza.

Pete C.

On 2006-09-19, kilikini > wrote:

> BJ's Pizzaria. It's a chain of Chicago-style pizzas. That's most likely
> the problem, that it's a chain.

No, it's the toppings. You start piling on greasy meat, specially
pepperoni, and you going to have grease. It's that simple. Now, I'll
be ther first to admit I like a good sausage and pepperoni pizza, now
and them. But, I've discovered no meat pizza can be truly excellent.
One of my all time fave combinations is crushed tomatoes, just a light
sprinkle of mozzarella cheese, and fresh a crushed garlic and feta
cheese topping, maybe some onions. Yum.

nb

Sheldon wrote:
>
> notbob wrote:
> > Ran across this awesome pizza website. It's a one ricipe effort, but the
> > guy has definitely done his homework. Goes into great detail on the
> > dough making and tomato selection/prep. This is the first website
> > I've seen that actually shows pics of the wet dough style I've read
> > about for authentic NY thin crust pizza. Also has a rundown of NYC pizza
> > joints.
> >
> > Warning: I dare you to read this page and not want some pizza!
> >
> > http://www.employees.org/~dwing/pizza/recipe.htm
>
> Pretty awful looking... didn't read it all but enough, and looking at
> the pictures makes me want to gag... that Arab (no way is that swarthy
> hook nose a WOP) knows nothing about pizza.
>
> He has it listed but claims he hasn't tried it... here is where one
> finds the pizza all others aspire to: http://www.spumonigardens.com
>
> Sheldon Capeche

Not sure about that place, but the couple times I've been to Brooklyn
I've had some damn good pizza.

Pete C.

notbob wrote:
>
> On 2006-09-19, kilikini > wrote:
>
> > BJ's Pizzaria. It's a chain of Chicago-style pizzas. That's most likely
> > the problem, that it's a chain.
>
> No, it's the toppings. You start piling on greasy meat, specially
> pepperoni, and you going to have grease. It's that simple. Now, I'll
> be ther first to admit I like a good sausage and pepperoni pizza, now
> and them. But, I've discovered no meat pizza can be truly excellent.
> One of my all time fave combinations is crushed tomatoes, just a light
> sprinkle of mozzarella cheese, and fresh a crushed garlic and feta
> cheese topping, maybe some onions. Yum.
>
> nb

"White" pizza (aka no tomato, just olive oil and garlic) with sliced
grilled chicken, sliced hot cherry peppers and feta cheese with just a
little mozzarella to help hold it together. A very tasty combination.

Pete C.

"notbob" > wrote in message
...
> On 2006-09-19, kilikini > wrote:
>
> > BJ's Pizzaria. It's a chain of Chicago-style pizzas. That's most
likely
> > the problem, that it's a chain.
>
> No, it's the toppings. You start piling on greasy meat, specially
> pepperoni, and you going to have grease. It's that simple. Now, I'll
> be ther first to admit I like a good sausage and pepperoni pizza, now
> and them. But, I've discovered no meat pizza can be truly excellent.
> One of my all time fave combinations is crushed tomatoes, just a light
> sprinkle of mozzarella cheese, and fresh a crushed garlic and feta
> cheese topping, maybe some onions. Yum.
>
> nb

I don't usually do meat toppings, either. My favorite pizza toppings are
fresh tomato slices, onion, fresh garlic, mushrooms, olives and spinach.
And, yeah, sometimes I like pineapple mixed in, too. (I probably grossed
everyone out with that one. <g>)

kili

notbob said...

> On 2006-09-19, kilikini > wrote:
>
>> BJ's Pizzaria. It's a chain of Chicago-style pizzas. That's most
>> likely the problem, that it's a chain.
>
> No, it's the toppings. You start piling on greasy meat, specially
> pepperoni, and you going to have grease. It's that simple. Now, I'll
> be ther first to admit I like a good sausage and pepperoni pizza, now
> and them. But, I've discovered no meat pizza can be truly excellent.
> One of my all time fave combinations is crushed tomatoes, just a light
> sprinkle of mozzarella cheese, and fresh a crushed garlic and feta
> cheese topping, maybe some onions. Yum.
>
> nb


I'm going to try another homemade pizza, only pre-cook some crumbled hot
italian sausauge and pepperoni to crisp up first rather than have it cook
and grease up the pizza in the oven. Maybe pre-saute some finely minced
onion, black olives and finely minced green bell peppers too.

Might make a crispier pizza at lower temps in a home oven??

Andy

"Pete C." > wrote in message
...
> notbob wrote:
> >
> > On 2006-09-19, kilikini > wrote:
> >
> > > BJ's Pizzaria. It's a chain of Chicago-style pizzas. That's most
likely
> > > the problem, that it's a chain.
> >
> > No, it's the toppings. You start piling on greasy meat, specially
> > pepperoni, and you going to have grease. It's that simple. Now, I'll
> > be ther first to admit I like a good sausage and pepperoni pizza, now
> > and them. But, I've discovered no meat pizza can be truly excellent.
> > One of my all time fave combinations is crushed tomatoes, just a light
> > sprinkle of mozzarella cheese, and fresh a crushed garlic and feta
> > cheese topping, maybe some onions. Yum.
> >
> > nb
>
> "White" pizza (aka no tomato, just olive oil and garlic) with sliced
> grilled chicken, sliced hot cherry peppers and feta cheese with just a
> little mozzarella to help hold it together. A very tasty combination.
>
> Pete C.

I adore a "white" pizza with shrimp or clams and spinach. The zing of the
garlic is wonderful!

kili

Oh pshaw, on Tue 19 Sep 2006 02:08:02p, Dawn meant to say...

> Reg wrote:
>
>
>>> oak wood, does anyone have any idea how hot a Weber kettle would get?
>>
>>
>>
>> They can easily max at 700 F, if not higher.
>>
>
> Not sure how. Mine will only hit about 280, and that's with the lid left
> down for a while. I stuck a probe thermometer in there this summer
> trying to figure out if I could use it for baking.
>
>
> Dawn
>

U can push my gas grill to between 800-850° F, according to the surface
thermometer I place directly on the grill.

--
Wayne Boatwright @¿@¬
_____________________

kilikini said...

> I don't usually do meat toppings, either. My favorite pizza toppings are
> fresh tomato slices, onion, fresh garlic, mushrooms, olives and spinach.
> And, yeah, sometimes I like pineapple mixed in, too. (I probably grossed
> everyone out with that one. <g>)
>
> kili


Well since you didn't put spam on it, I'd eat it in any of those
combinationws!

Andy

kilikini wrote:
>
> "Pete C." > wrote in message
> ...
> > notbob wrote:
> > >
> > > On 2006-09-19, kilikini > wrote:
> > >
> > > > BJ's Pizzaria. It's a chain of Chicago-style pizzas. That's most
> likely
> > > > the problem, that it's a chain.
> > >
> > > No, it's the toppings. You start piling on greasy meat, specially
> > > pepperoni, and you going to have grease. It's that simple. Now, I'll
> > > be ther first to admit I like a good sausage and pepperoni pizza, now
> > > and them. But, I've discovered no meat pizza can be truly excellent.
> > > One of my all time fave combinations is crushed tomatoes, just a light
> > > sprinkle of mozzarella cheese, and fresh a crushed garlic and feta
> > > cheese topping, maybe some onions. Yum.
> > >
> > > nb
> >
> > "White" pizza (aka no tomato, just olive oil and garlic) with sliced
> > grilled chicken, sliced hot cherry peppers and feta cheese with just a
> > little mozzarella to help hold it together. A very tasty combination.
> >
> > Pete C.
>
> I adore a "white" pizza with shrimp or clams and spinach. The zing of the
> garlic is wonderful!
>
> kili

Yep, I love those too. The combo I mentioned is one I came up with when
stopping in to a local pizza place for a snack before we had to go to an
event. Just got a small pizza and a couple beers and found the
combination was really good. Had that combo several other places and got
odd looks when ordering and then comments about how good it looked when
they brought it out.

Pete C.

Andy wrote:
>
> notbob said...
>
> > On 2006-09-19, kilikini > wrote:
> >
> >> BJ's Pizzaria. It's a chain of Chicago-style pizzas. That's most
> >> likely the problem, that it's a chain.
> >
> > No, it's the toppings. You start piling on greasy meat, specially
> > pepperoni, and you going to have grease. It's that simple. Now, I'll
> > be ther first to admit I like a good sausage and pepperoni pizza, now
> > and them. But, I've discovered no meat pizza can be truly excellent.
> > One of my all time fave combinations is crushed tomatoes, just a light
> > sprinkle of mozzarella cheese, and fresh a crushed garlic and feta
> > cheese topping, maybe some onions. Yum.
> >
> > nb
>
> I'm going to try another homemade pizza, only pre-cook some crumbled hot
> italian sausauge and pepperoni to crisp up first rather than have it cook
> and grease up the pizza in the oven. Maybe pre-saute some finely minced
> onion, black olives and finely minced green bell peppers too.
>
> Might make a crispier pizza at lower temps in a home oven??
>
> Andy

Multi bake technology

You prep the crust, brush with olive oil and then pop in the min 500
degree oven on the well preheated pizza stone to pre cook. Take it out
when it starts to get lightly golden brown, add toppings and put back on
the pizza stone until the cheese has melted and has a few browned spots.

The olive oil and pre baking crisp and seal the crust so the sauce and /
or toppings can't make it soggy. I always pre prep my topping
ingredients so I don't have to worry about how much time they get in the
oven.

Pete C.

On 2006-09-19, kilikini > wrote:

> And, yeah, sometimes I like pineapple mixed in, too. (I probably grossed
> everyone out with that one. <g>)

No way. I'm a pineapple freak! I don't care if it's just pineapple
and ham/Can-bacon or just piling the pineapple on top of an everything
supreme. Garlic, anchovies, shrimp ...you name it. Pineapple works
for me. The only thing I don't like is white sauce, whatever the heck
that is.

nb

notbob wrote:
> Ran across this awesome pizza website. It's a one ricipe effort, but the
> guy has definitely done his homework. Goes into great detail on the
> dough making and tomato selection/prep. This is the first website
> I've seen that actually shows pics of the wet dough style I've read
> about for authentic NY thin crust pizza. Also has a rundown of NYC pizza
> joints.
>
> Warning: I dare you to read this page and not want some pizza!
>
> http://www.employees.org/~dwing/pizza/recipe.htm
>
> nb

That guy knows what he is doing. Good dough with a little charring and
just quality tomatoes (not a sugared "desert topping" style sauce you
commonly find on industrial pizzas) are what make a pizza. We have a
couple neighborhood shops started by Italians who learned in Brooklyn.
One place even has an anthracite coal fired oven.

On 2006-09-20, George > wrote:

> One place even has an anthracite coal fired oven.

Make one want run out and find a coal mine. There's some about 30
miles away, but they haven't been worked in over a hundred years.
It's mesquite lump or Kingsford around here.

nb

"notbob" > wrote in message
. ..
> On 2006-09-19, kilikini > wrote:
>
> > And, yeah, sometimes I like pineapple mixed in, too. (I probably
grossed
> > everyone out with that one. <g>)
>
> No way. I'm a pineapple freak! I don't care if it's just pineapple
> and ham/Can-bacon or just piling the pineapple on top of an everything
> supreme. Garlic, anchovies, shrimp ...you name it. Pineapple works
> for me. The only thing I don't like is white sauce, whatever the heck
> that is.
>
> nb

Yay! Another pineapple freak!

kili

"Steve Wertz" > wrote in message
...
> On Tue, 19 Sep 2006 19:27:18 -0500, notbob wrote:
>
> > The only thing I don't like is white sauce, whatever the heck
> > that is.
>
> The actual white, white sauce is usually an alfredo of some sort.
> The classic white sauce (which Kili mentions) is a butter/olive
> oil wine-based and not white at all.
>
> I'm not big on either for pizza, but the classic white sauce is
> good for pasta, IMO.
>
> -sw

Garlic, garlic, garlic........... That's the key!

kili

notbob wrote:
> kilikini wrote:
>
> > And, yeah, sometimes I like pineapple mixed in, too. (I probably grossed
> > everyone out with that one. <g>)
>
> I'm a pineapple freak! I don't care if it's just pineapple
> and ham/Can-bacon or just piling the pineapple on top of an everything
> supreme. Pineapple works for me.

How'd you like a a three hundred pound Hawiian pig shoved up your ass?

Ahahahahahahahahahahahahaha. . . .

Sheldon Aloha

Andy wrote:
>
> I'm going to try another homemade pizza, only pre-cook some crumbled hot
> italian sausauge and pepperoni to crisp up first rather than have it cook
> and grease up the pizza in the oven.

I always pre-cook my sausage and nuke and blot the pepperoni. You have
to make sure the pepperoni gets covered with cheese then, though, as
otherwise it will become dried up and nasty.

> Maybe pre-saute some finely minced
> onion, black olives and finely minced green bell peppers too.

All of those items get sauteed and put into the sauce - save the
olives. I blot them and put them in the top layer.

>
> Might make a crispier pizza at lower temps in a home oven??

I bake my pizzas at 375 for 22 minutes (jellyroll pan - medium-thick
crust) . They come out perfect - browned crust, baked dough, bubbly
cheese and starting to brown a bit on top.

-L.

"-L." > wrote in message
ps.com...
>
> Andy wrote:
> >
> > I'm going to try another homemade pizza, only pre-cook some crumbled hot
> > italian sausauge and pepperoni to crisp up first rather than have it
cook
> > and grease up the pizza in the oven.
>
> I always pre-cook my sausage and nuke and blot the pepperoni. You have
> to make sure the pepperoni gets covered with cheese then, though, as
> otherwise it will become dried up and nasty.
>
> > Maybe pre-saute some finely minced
> > onion, black olives and finely minced green bell peppers too.
>
> All of those items get sauteed and put into the sauce - save the
> olives. I blot them and put them in the top layer.
>
> >
> > Might make a crispier pizza at lower temps in a home oven??
>
> I bake my pizzas at 375 for 22 minutes (jellyroll pan - medium-thick
> crust) . They come out perfect - browned crust, baked dough, bubbly
> cheese and starting to brown a bit on top.
>
> -L.


325 for 22 minutes???? Aha, so it *doesn't* have to be done on a
grill!!!!!!!!!!! Thank you!

kili

Well, I'm 51, was born, and raised in Chicago, so I've seen the changes
over the many years I lived there. I now live in the Desert Southwest,
and thank god I can make a reasonably good pizza, either thin, or deep
dish.

Years ago, when I was a kid, of course there was really no such thing as
deep dish like Lou Malnati's, Pizzeria Uno, Pizzeria Due, Genos East,
and I suppose a few other that just aren;t coming to mind at the moment.

About the only deep dish, or I should say "Pan Pizza" I can recall, was
usually available from the local, neighborhood Italian Bakeries, and
this tradition still continues at places like D'Amato's Bakery, Masi's
Superior Bakery on Taylor St, and Western Ave, and Pompeii on Taylor,
and Laflin

And yes, Armands in Elmwood ark did a pretty good job years ago, but I
haven't been there in some years.

The really good Pizzerias in Chicago are basically long, long gone.
These were places that were family owned, and family run.
Places like Genaros on Taylor back in the '60;s used to make Pizza,
Then there was Blackies on Taylor St (When old man Blackie was alive)
was a fantastic thin crust. Was only a block from where I lived!

Of course there was Mama Shiavones on Wester Ave, and all the Chicago
Blackhawks used to fo there in the '60's.

Back in it's infancy, and when it was nothing more than a little hole in
the wall Tavern, Home Run Inn did a very good Pizza, and thier Pizza is
still certainly much better than some.

Of course my Granmother, and aunt's all did outstanding jobs, and
there's nothing like the TLC they could put into thier pizzas!

One vital key believe is using the best ingredients. So many now no
longer are family owned, and run, and they buy, and use the cheapest
ingredients, thus trying to maximize profit.

Yes, the dough is paramount, and when I could get it, I would buy the
best homemade Italian Sausage in the little ItalianStores in Chicago.
Since I can no longer get good Sausage out down here in Southern New
Mexico, I resort to making my own.

Here, the natives believe that Dominos is the cat's meow, and they
wouldn't know a good Pizza of it fell from the sky, and hit them upside
thier heads! ;-) In fact, if they ever had a good NY, or Chicago pizza,
they probably wouldn't like it, that's how crude thier tastebuds are
here
Mark.

Oh pshaw, on Tue 19 Sep 2006 08:03:44p, -L. meant to say...

>
> Andy wrote:
>>
>> I'm going to try another homemade pizza, only pre-cook some crumbled hot
>> italian sausauge and pepperoni to crisp up first rather than have it
cook
>> and grease up the pizza in the oven.
>
> I always pre-cook my sausage and nuke and blot the pepperoni. You have
> to make sure the pepperoni gets covered with cheese then, though, as
> otherwise it will become dried up and nasty.

I precook the sausage and nuke the pepperoni on paper towel, no other
blotting. I only partially "de-fat" it because I like for it to cook
almost crisp on the pizza (not covered with cheese).

>> Maybe pre-saute some finely minced onion, black olives and finely
>> minced green bell peppers too.

> All of those items get sauteed and put into the sauce - save the
> olives. I blot them and put them in the top layer.

I prefer raw onion and green pepper (and any other veggies), cut in strips,
not chopped.

>> Might make a crispier pizza at lower temps in a home oven??
>
> I bake my pizzas at 375 for 22 minutes (jellyroll pan - medium-thick
> crust) . They come out perfect - browned crust, baked dough, bubbly
> cheese and starting to brown a bit on top.

My finished baked crust is aboutt 3/8" thick. I bake at 550 for 12
minutes. The crust is brown and crisped on the bottom, the top bubbly and
lightly browned.

--
Wayne Boatwright
__________________________________________________

Nostalgia isn't what it used to be.

Oh pshaw, on Tue 19 Sep 2006 08:08:17p, kilikini meant to say...

>
> "-L." > wrote in message
> ps.com...
>>
>> Andy wrote:
>> >
>> > I'm going to try another homemade pizza, only pre-cook some crumbled
hot
>> > italian sausauge and pepperoni to crisp up first rather than have it
>> > cook and grease up the pizza in the oven.
>>
>> I always pre-cook my sausage and nuke and blot the pepperoni. You have
>> to make sure the pepperoni gets covered with cheese then, though, as
>> otherwise it will become dried up and nasty.
>>
>> > Maybe pre-saute some finely minced onion, black olives and finely
minced
>> > green bell peppers too.
>>
>> All of those items get sauteed and put into the sauce - save the
>> olives. I blot them and put them in the top layer.
>>
>> >
>> > Might make a crispier pizza at lower temps in a home oven??
>>
>> I bake my pizzas at 375 for 22 minutes (jellyroll pan - medium-thick
>> crust) . They come out perfect - browned crust, baked dough, bubbly
>> cheese and starting to brown a bit on top.
>>
>> -L.
>
>
> 325 for 22 minutes???? Aha, so it *doesn't* have to be done on a
> grill!!!!!!!!!!! Thank you!
>
> kili

Not at all. You've been listening to pizza geeks!

--
Wayne Boatwright
__________________________________________________

Nostalgia isn't what it used to be.

Oh pshaw, on Tue 19 Sep 2006 07:56:37p, kilikini meant to say...

>
> "notbob" > wrote in message
> . ..
>> On 2006-09-19, kilikini > wrote:
>>
>> > And, yeah, sometimes I like pineapple mixed in, too. (I probably
>> > grossed everyone out with that one. <g>)
>>
>> No way. I'm a pineapple freak! I don't care if it's just pineapple
>> and ham/Can-bacon or just piling the pineapple on top of an everything
>> supreme. Garlic, anchovies, shrimp ...you name it. Pineapple works
>> for me. The only thing I don't like is white sauce, whatever the heck
>> that is.
>>
>> nb
>
> Yay! Another pineapple freak!
>
> kili

Me, too. Sometimes with bacon.

--
Wayne Boatwright
__________________________________________________

Nostalgia isn't what it used to be.

notbob > wrote:
>Ran across this awesome pizza website. It's a one ricipe effort, but the
>guy has definitely done his homework. Goes into great detail on the
>dough making and tomato selection/prep. This is the first website
>I've seen that actually shows pics of the wet dough style I've read
>about for authentic NY thin crust pizza. Also has a rundown of NYC pizza
>joints.
>
>Warning: I dare you to read this page and not want some pizza!
>
>http://www.employees.org/~dwing/pizza/recipe.htm
>
>nb

The best NY pizza in America is in Phoenix:

http://www.pizzeriabianco.com/

http://www.patsygrimaldis.com/locations.asp

You get your choice, and you don't have to deal with snow.

--Blair

On Wed, 20 Sep 2006 05:02:40 GMT, Blair P. Houghton > wrote:

>The best NY pizza in America is in Phoenix:

Agreed. I still dream about that pizza at Pizzeria Bianco.

Christine

Wayne Boatwright wrote:
> My finished baked crust is aboutt 3/8" thick. I bake at 550 for 12
> minutes. The crust is brown and crisped on the bottom, the top bubbly and
> lightly browned.

Mine's a little thicker, usually. Sort of depends on my mood!
-L.

"notbob" > ha scritto nel messaggio
. ..
> Ran across this awesome pizza website. It's a one ricipe effort, but the
> guy has definitely done his homework. Goes into great detail on the
> dough making and tomato selection/prep. This is the first website
> I've seen that actually shows pics of the wet dough style I've read
> about for authentic NY thin crust pizza. Also has a rundown of NYC pizza
> joints.
>
> Warning: I dare you to read this page and not want some pizza!
>
> http://www.employees.org/~dwing/pizza/recipe.htm
>
> nb

Yes, it's true! I've read all and I understand that the guy who made this,
is very fond of pizza.
I have seen he use (if I've understood well) a bit of sourdough (or poolish)
for its pizza...
Once upon a time I have made my pizza with sourdough and it came very well,
like the neapolitans style (with a high border, which the neapolitans call
"cornicione", all around). Although, it's a pity they generally leave the
"cornicione" in the dish without eating it
It's just for this reason that many people prefer the "thin" pizza (which we
call "roman style") to the "high pizza".

--
Kisses
Pandora

On 2006-09-20, Sheldon > wrote:

> How'd you like a a three hundred pound Hawiian pig shoved up your ass?

No thanks. Your head going on vacation?

nb

-L. said...

>
> Andy wrote:
>>
>> I'm going to try another homemade pizza, only pre-cook some crumbled
>> hot italian sausauge and pepperoni to crisp up first rather than have
>> it cook and grease up the pizza in the oven.
>
> I always pre-cook my sausage and nuke and blot the pepperoni. You
> have to make sure the pepperoni gets covered with cheese then, though,
> as otherwise it will become dried up and nasty.

Good tip. The package of hormel pepperoni I've used is tissue paper thin
as it is.


>> Maybe pre-saute some finely minced
>> onion, black olives and finely minced green bell peppers too.
>
> All of those items get sauteed and put into the sauce - save the
> olives. I blot them and put them in the top layer.

I'll do that!


>> Might make a crispier pizza at lower temps in a home oven??
>
> I bake my pizzas at 375 for 22 minutes (jellyroll pan - medium-thick
> crust) . They come out perfect - browned crust, baked dough, bubbly
> cheese and starting to brown a bit on top.
>
> -L.

Thanks,

Andy

Wayne Boatwright said...

>> 325 for 22 minutes???? Aha, so it *doesn't* have to be done on a
>> grill!!!!!!!!!!! Thank you!
>>
>> kili
>
> Not at all. You've been listening to pizza geeks!
>
> --
> Wayne Boatwright


Wayne,

Pizza geeks!!! LOL! So if I go and pick up a pizza at the local pizza
joint and call them pizza geeks... is that a compliment or an insult??



Andy

Oh pshaw, on Wed 20 Sep 2006 02:57:04a, Andy meant to say...

> Wayne Boatwright said...
>
>>> 325 for 22 minutes???? Aha, so it *doesn't* have to be done on a
>>> grill!!!!!!!!!!! Thank you!
>>>
>>> kili
>>
>> Not at all. You've been listening to pizza geeks!
>>
>> --
>> Wayne Boatwright
>
>
> Wayne,
>
> Pizza geeks!!! LOL! So if I go and pick up a pizza at the local pizza
> joint and call them pizza geeks... is that a compliment or an insult??
>
>
>
> Andy
>
>

LOL, Andy, I'd consider it a compliment. :-)

--
Wayne Boatwright
__________________________________________________

Nostalgia isn't what it used to be.

notbob wrote:
> On 2006-09-20, George > wrote:
>
>
>>One place even has an anthracite coal fired oven.
>
>
> Make one want run out and find a coal mine. There's some about 30
> miles away, but they haven't been worked in over a hundred years.
> It's mesquite lump or Kingsford around here.
>
> nb

And we have a third generation German bakery in my town with an
anthracite coal fired oven. Great smells each morning and they pride
themselves in making quality stuff without using "space" ingredients. I
mention it to people and they always report that they forgot what real
bakery products taste like.

"George" > wrote in message
...
> notbob wrote:
>> On 2006-09-20, George > wrote:
>>
>>
>>>One place even has an anthracite coal fired oven.
>>
>>
>> Make one want run out and find a coal mine. There's some about 30
>> miles away, but they haven't been worked in over a hundred years.
>> It's mesquite lump or Kingsford around here.
>>
>> nb
>
> And we have a third generation German bakery in my town with an anthracite
> coal fired oven. Great smells each morning and they pride themselves in
> making quality stuff without using "space" ingredients. I mention it to
> people and they always report that they forgot what real bakery products
> taste like.

What's passed off as streudel these days is a friggin' joke. There should be
a law which designates the ONLY version that can be labeled as such, and
violators should be tossed into a tank of hungry sharks.

On Tue, 19 Sep 2006 11:53:55 -0500, notbob > wrote:

>On 2006-09-19, Lou Decruss > wrote:
>
>> No grill? I've got a webber kettle to peg an oven thermometer. Not
>> sure how hot it ever got but it was way up there.
>
>It occurs to me this would work pretty well if you used some sort
>stone or tiles or whatever. There's no doubt a half a bag of briquets
>can provide the heat. I'm surprised Weber hasn't come out with their
>own pizza stone. Yo!! ....Weber! ....listen up.
>
>nb

I've got friends who work for Weber. If it were profitable I'm sure
they would already have done it. They're marketing guru's.

I recently went to a tent sale for a large home center that offered a
two day 20% discount on everything that carried the Weber name. I
don't know who paid her, but they had a woman cooking things on of
their gas grills that would normally be done in an oven. She had
recipes available for what she was making. Some were hand written and
copied. Very "homey" and un-intimidating. Talk about smooth
marketing! Enough trivia. <g>

Half of a small bag of lump will achieve that range of heat. I
haven't used briquettes in years but I don't think they get as hot.
I've always wanted to get a few fire bricks to place under a stone in
the grill. Now you've done it and put me on a new mission. LOL

Lou

On Tue, 19 Sep 2006 12:06:37 -0500, notbob > wrote:

>On 2006-09-19, Lou Decruss > wrote:
>> On 19 Sep 2006 09:30:43 -0700, "-L." > wrote:
>
>>>Yuck! I hate that kind of Pizza!
>>
>> What kind do you like? I usually like a deep dish but if I could find
>> a good thin crust I'd like that just as much.
>
>I'm with you, Lou. Good pizza is good pizza, be it thick or thin. I
>prefer thin, but I've had some pretty darn good Chicago-style pizza.
>
>nb

Yep. Just different. My Italian friends talk about how different it
is in Italy, but they still love it here too.

Lou

On Tue, 19 Sep 2006 12:49:49 -0400, "Nancy Young" >
wrote:

>
>"JoeSpareBedroom" > wrote
>
>> "-L." > wrote
>
>>> Yuck! I hate that kind of Pizza!
>
>> I don't believe you.
>
>She's from Chicago. They don't know pizza.
>
>nancy
>


LOL. Isn't it funny how the two places that have the most Italian
immigrants have such a different version of pizza?

Lou

On Tue, 19 Sep 2006 21:29:51 GMT, "kilikini"
> wrote:


>BJ's Pizzaria. It's a chain of Chicago-style pizzas. That's most likely
>the problem, that it's a chain.
>
>kili
>


I've lived in Chicago for almost 50 years and never heard of BJ's.

Lou <--- wondering what BJ stands for?

On Tue, 19 Sep 2006 16:57:57 -0500, notbob > wrote:

>On 2006-09-19, kilikini > wrote:
>
>> BJ's Pizzaria. It's a chain of Chicago-style pizzas. That's most likely
>> the problem, that it's a chain.
>
>No, it's the toppings. You start piling on greasy meat, specially
>pepperoni, and you going to have grease. It's that simple. Now, I'll
>be ther first to admit I like a good sausage and pepperoni pizza, now
>and them. But, I've discovered no meat pizza can be truly excellent.
>One of my all time fave combinations is crushed tomatoes, just a light
>sprinkle of mozzarella cheese, and fresh a crushed garlic and feta
>cheese topping, maybe some onions. Yum.
>
>nb

The cheese can make a difference also. Bocachini instead of cheapo
stuff will make a difference. Around here you can buy what is
packaged as "pizza cheese." It's pretty expensive. I found this an
informative link:

http://www.mozzco.com/mozzhisty.html

Lou