On Sun, 25 Oct 2009 11:02:08 -0500, Damaeus
> wrote:

>Reading from news:rec.food.cooking,
>sf > posted:
>
>> On Sun, 25 Oct 2009 04:13:38 -0500, Damaeus
>> > wrote:
>>
>> >Normally I just open a can of tomatoes, liquefy it in the blender, then
>> >simmer to reduce and thicken it, maybe ad just a touch of cornstarch
>> >slurry to prevent that absolute wateriness to come out of it and soak into
>> >the crust.
>>
>> I've never had a problem just spreading some tomato paste directly
>> from the can on thinly and I prefer it over tomato sauce.
>
>Paste directly from the can? That sounds TOO thick.

Yes straight from the can... but I spread it thinly and of course
there's a little olive oil which loosens it up.

> Sometimes I like to
>open a can of the petite-diced tomatoes and mix in enough tomato paste to
>thicken the watery part, then spread that around. That makes the sauce
>texture something like you'd get from Pizza Inn.

I don't like a lot of sauce, that's why paste is fine for me... and I
don't have a soggy crust problem either.
>
>> Maybe you're using too much.
>
>I like a lot of sauce, which is why I try to reduce as much as I can, and
>add a little cornstarch slurry to make it spreadable. Generally I don't
>have a problem with it unless like one time, I accidentally spilled sauce
>on the crust and just decided to go with it and see what became of it. IT
>was VERY tasty, but it did get soggy in the middle, but not gooey, so
>reheating in the oven it got back the crispiness level.
>
You probably have to play around with the oven heat more. If you've
got a slightly thicker crust plus lot of sauce and toppings, then the
oven can't be as hot as it can be if there was less "stuff" on the
pizza. Above all, do *not* cook pizza on convect! I find a hot oven
and well heated tiles on the bottom rack setting works for me. I get
a blast of heat from the bottom to make the crust crusty, but the top
heat isn't so great that the cheese over browns before everything else
is cooked/heated through.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 25 Oct 2009 10:58:27 -0500, Damaeus
> wrote:

>Reading from news:rec.food.cooking,
>sf > posted:
>
>> On Sun, 25 Oct 2009 05:43:44 -0500, Damaeus
>> > wrote:
>>
>> > For a first attempt, I'm happy with
>> >the results. I just need to prebake the crust some. I bet when I heat up
>> >the leftover pizza, it'll turn out even better.
>>
>> Here's another dough recipe for you to try.
>> http://joanneweir.com/recipes/pizza-...ker-bread.html
>
>That one leaves out baking powder, which I'm assuming must give the other
>recipe a little chance for crispness as opposed to turning into a brick.
>Even the previous recipe wasn't quite as brittle as I would have liked,
>but when I tried reheating a cooled slice, the result was pretty
>satisfying under the toppings, but the rim was still a little too hard.
>I'm thinking that maybe increasing the olive oil content or adding some
>butter might result in a bit more brittleness.
>
>As one who has knocked fillings out of his teeth, I'd like something
>around the edge that's about as brittle as a saltine cracker.
>
I would give that one a try if I were you. No leavener means
*cracker* style. If you won't try it the first time as written, then
don't add butter, add a splash of oil... but don't add much or you're
not going to get the cracker effect you want.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> On 24 Oct 2009 05:21:28 GMT, "Default User" >
> wrote:

> > For best results, reheat the pizza in a skillet with a lid, on
> > medium heat.

> Who are you and what have you done with our food snob?

Um, what? Are you confusing me with Bryan? I can't imagine that I've
ever given the impression of snobbishness as regards food or cooking.



Brian

--
Day 265 of the "no grouchy usenet posts" project

On 25 Oct 2009 17:01:58 GMT, "Default User" >
wrote:

>sf wrote:
>
>> On 24 Oct 2009 05:21:28 GMT, "Default User" >
>> wrote:
>
>> > For best results, reheat the pizza in a skillet with a lid, on
>> > medium heat.
>
>> Who are you and what have you done with our food snob?
>
>Um, what? Are you confusing me with Bryan? I can't imagine that I've
>ever given the impression of snobbishness as regards food or cooking.
>
>
>
>Brian

Oh, ok.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Sun, 25 Oct 2009 11:29:29 +0100, "ViLco" >
> wrote:
>
> >sf wrote:
> >
> >>> I'd like to duplicate a truly thin and truly crispy
> >>> crust...dammit.
> >
> >> It'll never happen. Your oven doesn't have a conveyor belt.
> >
> >No need for conveyor belts, it just takes some technique. Almost
> >every pizzeria here makes 2mm thick pizza.
>
> The places he's talking about use conveyor belts to pass the "pizza"
> through an oven-like situation. I still say he's not going to
> replicate that crud no matter how hard he tries.

I don't agree. Desperate situations call for desperate measures. In
the past, when my wife was out of town and I was alone, I've gone to the
supermarket and bought one of those ten for ten bucks frozen pizzas.
The pizza wasn't very good, but the crust was very thin and crisp. Well
worth the US$1, too. Of course, I usually scrounged through the fridge
and found some more stuff to put on top.

--
Dan Abel
Petaluma, California USA

On Mon, 26 Oct 2009 12:03:23 -0700, Dan Abel > wrote:

>In article >,
> sf > wrote:
>
>Desperate situations call for desperate measures. In
>the past, when my wife was out of town and I was alone, I've gone to the
>supermarket and bought one of those ten for ten bucks frozen pizzas.
>The pizza wasn't very good, but the crust was very thin and crisp. Well
>worth the US$1, too. Of course, I usually scrounged through the fridge
>and found some more stuff to put on top.

Oh, Dan... UGH! Please tell me that was before you took an interest
in cooking.


--
I love cooking with wine.
Sometimes I even put it in the food.

Reading from news:rec.food.cooking,
sf > posted:

> On Mon, 26 Oct 2009 12:03:23 -0700, Dan Abel > wrote:
>
> >In article >,
> > sf > wrote:
> >
> >Desperate situations call for desperate measures. In
> >the past, when my wife was out of town and I was alone, I've gone to the
> >supermarket and bought one of those ten for ten bucks frozen pizzas.
> >The pizza wasn't very good, but the crust was very thin and crisp. Well
> >worth the US$1, too. Of course, I usually scrounged through the fridge
> >and found some more stuff to put on top.
>
> Oh, Dan... UGH! Please tell me that was before you took an interest
> in cooking.

Oh, I'm not above eating a Totino's cheese pizza. It's not that I think
they're a culinary gift to the masses, but they're not disgusting. I
don't like any of the other ones besides the cheese pizzas, though. If
you're on a budget, at least you can mix good food with garbage and still
have something that's not unpleasant to eat.

I just spent about $9.00 on hamburger meat, pepperoni, and a block of
mozzarella. Add to that some onion and green pepper I already have, and
some flour and other stuff for the crust, and there's a homemade pizza.
Certainly it'll be better than Totino's, but a hell of a lot more
expensive, too.

Damaeus