I used to get pizza at a place in Denver by Wash park that put something on
the pie tin under the pizza. I think it was corn meal, or something
similar. I really liked how that tasted with the crust... I think I will
try it. Anyone ever do that with pizza? I suppose I just spray the tin
with canola oil as usual, and then just sprinkle corn meal on it.

On Oct 28, 2:34*pm, "somebody" > wrote:
> I used to get pizza at a place in Denver by Wash park that put something on
> the pie tin under the pizza. *I think it was corn meal, or something
> similar. *I really liked how that tasted with the crust... *I think I will
> try it. *Anyone ever do that with pizza? *I suppose I just spray the tin
> with canola oil as usual, and then just sprinkle corn meal on it.
Yes, that is exactly how I crust pizza, though my dough has oil enough
not to need even a light pan spray more. Just the fine ground
cornmeal, which sticks and browns a bit to the pie bottom as it
bakes.
....Picky

On Sun, 28 Oct 2012 14:43:11 -0700 (PDT), Jeanine Alyse
> wrote:

>On Oct 28, 2:34*pm, "somebody" > wrote:
>> I used to get pizza at a place in Denver by Wash park that put something on
>> the pie tin under the pizza. *I think it was corn meal, or something
>> similar. *I really liked how that tasted with the crust... *I think I will
>> try it. *Anyone ever do that with pizza? *I suppose I just spray the tin
>> with canola oil as usual, and then just sprinkle corn meal on it.
>Yes, that is exactly how I crust pizza, though my dough has oil enough
>not to need even a light pan spray more. Just the fine ground
>cornmeal, which sticks and browns a bit to the pie bottom as it
>bakes.
>...Picky

And adds a small texture and flavor to the dough!

John Kuthe...

My brother was a chef and he used to do that when baking loaves of
bread, and he said that was to help prevent the dough from sticking to
the bottom of the pan.

On Oct 28, 2:34*pm, "somebody" > wrote:
> I used to get pizza at a place in Denver by Wash park that put something on
> the pie tin under the pizza. *I think it was corn meal, or something
> similar. *I really liked how that tasted with the crust... *I think I will
> try it. *Anyone ever do that with pizza? *I suppose I just spray the tin
> with canola oil as usual, and then just sprinkle corn meal on it.

I put cornmeal on the pizza peel to act as little ball bearings when
sliding the pizza on and off the stone. Some may end up in the crust.

"somebody" > wrote:
> I used to get pizza at a place in Denver by Wash park that put something on
> the pie tin under the pizza. I think it was corn meal, or something
> similar. I really liked how that tasted with the crust... I think I will
> try it. Anyone ever do that with pizza? I suppose I just spray the tin
> with canola oil as usual, and then just sprinkle corn meal on it.

My favorite pizza uses no pan. Right into the ovens floor. I don't know if
it's metal.
Blodgett. No conveyor belts. Crispy, snaps. Mostly you get black specs from
previous cooking, adding to flavor.

That said, I don't see anything wrong with sandy bottom. I know what your
talking about. Reminds me of sugar story. Friend had pizza shop. Lady asked
for the sweet pizza. Said, we don't sweeten pizza. Then in after thought,
dough was prepared where possible remnants of some other product was made.
I like sweetness. The sauce I like has to be sweet, and that's enough for
me. Sweet dough is what I always think of trying to make anyway.

Greg

"gregz" > wrote in message
...
> "somebody" > wrote:
>> I used to get pizza at a place in Denver by Wash park that put something
>> on
>> the pie tin under the pizza. I think it was corn meal, or something
>> similar. I really liked how that tasted with the crust... I think I
>> will
>> try it. Anyone ever do that with pizza? I suppose I just spray the tin
>> with canola oil as usual, and then just sprinkle corn meal on it.
>
> My favorite pizza uses no pan. Right into the ovens floor. I don't know if
> it's metal.
> Blodgett. No conveyor belts. Crispy, snaps. Mostly you get black specs
> from
> previous cooking, adding to flavor.
>
> That said, I don't see anything wrong with sandy bottom. I know what your
> talking about. Reminds me of sugar story. Friend had pizza shop. Lady
> asked
> for the sweet pizza. Said, we don't sweeten pizza. Then in after thought,
> dough was prepared where possible remnants of some other product was made.
> I like sweetness. The sauce I like has to be sweet, and that's enough for
> me. Sweet dough is what I always think of trying to make anyway.
>
> Greg


The pizza I remember had lots of cornmeal on the crust. They must have put
a lot in the pan.... If you put on the oven floor, I would think it would
ooze over the sides and make a mess. But I guess that is what you like,
previous cooking adding to it. But would that pass a health dept
inspection?

On 10/28/2012 4:55 PM, somebody wrote:
> The pizza I remember had lots of cornmeal on the crust. They must have put
> a lot in the pan.... If you put on the oven floor, I would think it would
> ooze over the sides and make a mess. But I guess that is what you like,
> previous cooking adding to it. But would that pass a health dept
> inspection?

I used to make pizza with cornmeal on the bottom. As I recall, I'd dump
cornmeal on a baking sheet and put the semi-shaped dough on it and then
stretch it out some. It's kind of a classy thing to do.

These days I like to dump a large amount of oil on a baking sheet and
then form my dough on the oil. This was how I used to do it when I was a
kid and first made pizza using one of those Kraft boxed pizza mixes.
Looks like I've regressed to a earlier stage of life. :-)

"somebody" > wrote:
> "gregz" > wrote in message
> ...
>> "somebody" > wrote:
>>> I used to get pizza at a place in Denver by Wash park that put something
>>> on
>>> the pie tin under the pizza. I think it was corn meal, or something
>>> similar. I really liked how that tasted with the crust... I think I
>>> will
>>> try it. Anyone ever do that with pizza? I suppose I just spray the tin
>>> with canola oil as usual, and then just sprinkle corn meal on it.
>>
>> My favorite pizza uses no pan. Right into the ovens floor. I don't know if
>> it's metal.
>> Blodgett. No conveyor belts. Crispy, snaps. Mostly you get black specs
>> from
>> previous cooking, adding to flavor.
>>
>> That said, I don't see anything wrong with sandy bottom. I know what your
>> talking about. Reminds me of sugar story. Friend had pizza shop. Lady
>> asked
>> for the sweet pizza. Said, we don't sweeten pizza. Then in after thought,
>> dough was prepared where possible remnants of some other product was made.
>> I like sweetness. The sauce I like has to be sweet, and that's enough for
>> me. Sweet dough is what I always think of trying to make anyway.
>>
>> Greg
>
>
> The pizza I remember had lots of cornmeal on the crust. They must have put
> a lot in the pan.... If you put on the oven floor, I would think it would
> ooze over the sides and make a mess. But I guess that is what you like,
> previous cooking adding to it. But would that pass a health dept
> inspection?

That's how most old style shops were and are. Oven 600-700 degrees. Pans
are only for convenience or sizing, and cutting, not for cooking, really.
Pizzas are put in and out via large SPATULA. some owners are insistent on
specific sizes. Real pizzas are irregular. Here goes.

http://www.youtube.com/watch?v=3KLobYr1VS8

Greg

"gregz" > wrote in message
...
> "somebody" > wrote:
>> "gregz" > wrote in message
>> ...
>>> "somebody" > wrote:
>>>> I used to get pizza at a place in Denver by Wash park that put
>>>> something
>>>> on
>>>> the pie tin under the pizza. I think it was corn meal, or something
>>>> similar. I really liked how that tasted with the crust... I think I
>>>> will
>>>> try it. Anyone ever do that with pizza? I suppose I just spray the
>>>> tin
>>>> with canola oil as usual, and then just sprinkle corn meal on it.
>>>
>>> My favorite pizza uses no pan. Right into the ovens floor. I don't know
>>> if
>>> it's metal.
>>> Blodgett. No conveyor belts. Crispy, snaps. Mostly you get black specs
>>> from
>>> previous cooking, adding to flavor.
>>>
>>> That said, I don't see anything wrong with sandy bottom. I know what
>>> your
>>> talking about. Reminds me of sugar story. Friend had pizza shop. Lady
>>> asked
>>> for the sweet pizza. Said, we don't sweeten pizza. Then in after
>>> thought,
>>> dough was prepared where possible remnants of some other product was
>>> made.
>>> I like sweetness. The sauce I like has to be sweet, and that's enough
>>> for
>>> me. Sweet dough is what I always think of trying to make anyway.
>>>
>>> Greg
>>
>>
>> The pizza I remember had lots of cornmeal on the crust. They must have
>> put
>> a lot in the pan.... If you put on the oven floor, I would think it
>> would
>> ooze over the sides and make a mess. But I guess that is what you like,
>> previous cooking adding to it. But would that pass a health dept
>> inspection?
>
> That's how most old style shops were and are. Oven 600-700 degrees. Pans
> are only for convenience or sizing, and cutting, not for cooking, really.
> Pizzas are put in and out via large SPATULA. some owners are insistent on
> specific sizes. Real pizzas are irregular. Here goes.
>
> http://www.youtube.com/watch?v=3KLobYr1VS8
>
> Greg


He sounds like an Italian Charlie Day
https://www.youtube.com/watch?v=SSOrbV7ILrc

I remember when they came out with DiGiorno frozen pizzas. Good flavor
but way too much yeasty dough. Then one day I tried Freschetta-they put
the corn meal under their pizza crusts. I really like their crust but
their sauce flavor is not as good as DiGiorno. So now I still buy the
old Tombstone pizza when I want a frozen pizza, which isnt often. I was
a dedicated pizza eater for years and then one day I just lost my desire
for it.

On Sun, 28 Oct 2012 15:27:01 -0700 (PDT), spamtrap1888
> wrote:

> On Oct 28, 2:34*pm, "somebody" > wrote:
> > I used to get pizza at a place in Denver by Wash park that put something on
> > the pie tin under the pizza. *I think it was corn meal, or something
> > similar. *I really liked how that tasted with the crust... *I think I will
> > try it. *Anyone ever do that with pizza? *I suppose I just spray the tin
> > with canola oil as usual, and then just sprinkle corn meal on it.
>
> I put cornmeal on the pizza peel to act as little ball bearings when
> sliding the pizza on and off the stone. Some may end up in the crust.

I like the texture of cornmeal, but I've given up on it because flour
works just as well to provide the nonstick slide and doesn't burn the
way cornmeal does. I'm not saying it burns underneath the pizza -
stray particles burn on the pizza stone and I would rather not have to
be so careful about sweeping it clean between pizzas.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

I remember when they came out with DiGiorno frozen pizzas. Good flavor but
way too much yeasty dough. Then one day I tried Freschetta-they put the
corn meal under their pizza crusts. I really like their crust but their
sauce flavor is not as good as DiGiorno. So now I still buy the old
Tombstone pizza when I want a frozen pizza, which isnt often. I was a
dedicated pizza eater for years and then one day I just lost my desire for
it.


--

My first digiorno pizza, I thought I liked. Just had one two days ago. Not
enough sauce. Need at least twice the sauce, especially with the thick
dough. Definitely packaged well.

Greg

"z z" > wrote in message
...
>I remember when they came out with DiGiorno frozen pizzas. Good flavor
> but way too much yeasty dough. Then one day I tried Freschetta-they put
> the corn meal under their pizza crusts. I really like their crust but
> their sauce flavor is not as good as DiGiorno. So now I still buy the
> old Tombstone pizza when I want a frozen pizza, which isnt often. I was
> a dedicated pizza eater for years and then one day I just lost my desire
> for it.

I don't want to live in a world without pizza... I hope I never lose that
desire.
http://www.agelessmenshealth.com/low...-reports-take/

"sf" > wrote in message
...

> I like the texture of cornmeal, but I've given up on it because flour
> works just as well to provide the nonstick slide and doesn't burn the
> way cornmeal does. I'm not saying it burns underneath the pizza -
> stray particles burn on the pizza stone and I would rather not have to
> be so careful about sweeping it clean between pizzas.


I like mine a bit crunchy, so I think I will start using cornmeal under
it... For a while, I got obsessed with Domino's thin crust-- with just two
cheeses but slightly burnt. It was like eating cheese crackers, and held up
well as a leftover... I also like the deep dish thick crust of pretty much
any pizza, but that doesn't taste as good as a leftover.

dsi1 wrote:
>
> On 10/28/2012 4:55 PM, somebody wrote:
> > The pizza I remember had lots of cornmeal on the crust. They must have put
> > a lot in the pan.... If you put on the oven floor, I would think it would
> > ooze over the sides and make a mess. But I guess that is what you like,
> > previous cooking adding to it. But would that pass a health dept
> > inspection?
>
> I used to make pizza with cornmeal on the bottom. As I recall, I'd dump
> cornmeal on a baking sheet and put the semi-shaped dough on it and then
> stretch it out some. It's kind of a classy thing to do.
>
> These days I like to dump a large amount of oil on a baking sheet and
> then form my dough on the oil.

The cornmeal or oil under a pizza is just imagination. I often make
homemade pizzas from scratch and I don't use either. Never had a sticking
problem either. You won't find cornmeal crap on the bottom of a commercial
pizza.

Gary

z z wrote:
>
> So now I still buy the
> old Tombstone pizza when I want a frozen pizza, which isnt often.

I will by the Tombstone pizzas only when they go on sale. I enhance them
majorly and they are good.

G.

gregz wrote:
>
> I remember when they came out with DiGiorno frozen pizzas. Good flavor but
> way too much yeasty dough. Then one day I tried Freschetta-they put the
> corn meal under their pizza crusts. I really like their crust but their
> sauce flavor is not as good as DiGiorno. So now I still buy the old
> Tombstone pizza when I want a frozen pizza, which isnt often. I was a
> dedicated pizza eater for years and then one day I just lost my desire for
> it.
>
>
> --
>
> My first digiorno pizza, I thought I liked. Just had one two days ago. Not
> enough sauce. Need at least twice the sauce, especially with the thick
> dough. Definitely packaged well.
>
> Greg

Make your own pizza from scratch.

On Mon, 29 Oct 2012 08:47:46 -0500, Gary > wrote:

> You won't find cornmeal crap on the bottom of a commercial pizza.

By "commercial", you mean that frozen cr*p they label with the word
pizza?


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Gary" > wrote in message ...
>z z wrote:
>>
>> So now I still buy the
>> old Tombstone pizza when I want a frozen pizza, which isnt often.
>
> I will by the Tombstone pizzas only when they go on sale. I enhance them
> majorly and they are good.
>
> G.


Kroger had large ones for $2.50 last week. I was going to get the garlic
crust one, but it had like the twice the sodium and 50% more sat. fat than
the veggie. So I opted for the veggie which was less unhealthy... I always
add things to frozen pizza. They never have much sauce on them, or enough
cheese.

gregz wrote:
>
>Reminds me of sugar story. Friend had pizza shop. Lady asked
> for the sweet pizza. Said, we don't sweeten pizza. Then in after thought,
> dough was prepared where possible remnants of some other product was made.
> I like sweetness. The sauce I like has to be sweet, and that's enough for
> me. Sweet dough is what I always think of trying to make anyway.

I remember a chain named Numero Uno whose dough was sweeter than
brioche. Not what i have in mind when I'm eating pizza. The chain
seems to have gone out of business long ago.

On 2012-10-29, dsi1 > wrote:


> stretch it out some. It's kind of a classy thing to do.

Apparently, others think so, too. They're idiots. My local happily growing
all-organic market, which has a bakery, uses corn meal for all their
breads, which I will not buy cuz I can't eat a slice of their bread on
my sofa, cuz corn meal keeps dropping off the crust and getting all
over the sofa. Stupid practice.

> kid and first made pizza using one of those Kraft boxed pizza mixes.

I remember those. I remember having to leave the kitchen cuz the
smell of the finished pie was exactly the same aroma as fresh puke.

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On Sunday, October 28, 2012 6:27:01 PM UTC-4, spamtrap1888 wrote:
>
>
> I put cornmeal on the pizza peel to act as little ball bearings when
>
> sliding the pizza on and off the stone. Some may end up in the crust.

I did this until I discovered that parchment paper works better, can be reused, and no corn grit, if ya don't care for that.

On 29 Oct 2012 17:01:21 GMT, notbob > wrote:


>
>Apparently, others think so, too. They're idiots. My local happily growing
>all-organic market, which has a bakery, uses corn meal for all their
>breads, which I will not buy cuz I can't eat a slice of their bread on
>my sofa, cuz corn meal keeps dropping off the crust and getting all
>over the sofa. Stupid practice.

If it is really good bread, why deprive yourself? Takes about three
seconds to trim off the bottom crust. I don't like the bottom crust
of most breads anyway, but really like the top crust.

In rec.food.cooking, somebody > wrote:
> I used to get pizza at a place in Denver by Wash park that put something on
> the pie tin under the pizza. I think it was corn meal, or something
> similar. I really liked how that tasted with the crust... I think I will
> try it. Anyone ever do that with pizza? I suppose I just spray the tin
> with canola oil as usual, and then just sprinkle corn meal on it.

I use coarse ground corn meal (sold as polenta). I find it effective at
keeping the pizza dough from sticking to the peel before I put it in the
oven. A little lasts me a long time. I cook my pizza on a stone and do
not have a "tin" to oil.

Elijah
------
took the polenta idea from a local pizzeria

On 10/29/2012 7:01 AM, notbob wrote:
> On 2012-10-29, dsi1 > wrote:
>
>
>> stretch it out some. It's kind of a classy thing to do.
>
> Apparently, others think so, too. They're idiots. My local happily growing
> all-organic market, which has a bakery, uses corn meal for all their
> breads, which I will not buy cuz I can't eat a slice of their bread on
> my sofa, cuz corn meal keeps dropping off the crust and getting all
> over the sofa. Stupid practice.

My favorite English muffins are from the Star Bakery in Kalihi. It seems
that all they make are English muffins but boy are they tasty. They're
also covered with corn meal so it's not compatible with your sofa. I'm
guessing that doughnuts and anything covered with sugar or powdered
sugar or coconut or toast wouldn't pass your sofa test. That's good
cause you shouldn't be eating those sorts of foods - well the toast is
probably OK.

>
>> kid and first made pizza using one of those Kraft boxed pizza mixes.
>
> I remember those. I remember having to leave the kitchen cuz the
> smell of the finished pie was exactly the same aroma as fresh puke.

And most cheeses don't smell like puke?

>
> nb
>

On 10/29/2012 3:47 AM, Gary wrote:
> dsi1 wrote:
>>
>> On 10/28/2012 4:55 PM, somebody wrote:
>>> The pizza I remember had lots of cornmeal on the crust. They must have put
>>> a lot in the pan.... If you put on the oven floor, I would think it would
>>> ooze over the sides and make a mess. But I guess that is what you like,
>>> previous cooking adding to it. But would that pass a health dept
>>> inspection?
>>
>> I used to make pizza with cornmeal on the bottom. As I recall, I'd dump
>> cornmeal on a baking sheet and put the semi-shaped dough on it and then
>> stretch it out some. It's kind of a classy thing to do.
>>
>> These days I like to dump a large amount of oil on a baking sheet and
>> then form my dough on the oil.
>
> The cornmeal or oil under a pizza is just imagination. I often make
> homemade pizzas from scratch and I don't use either. Never had a sticking
> problem either. You won't find cornmeal crap on the bottom of a commercial
> pizza.
>
> Gary
>

Since I don't have a commercial pizza bakery, there no need to worry
about feeling compelled to make a pizza in any particular way. I can use
oil or cornmeal or flour when I make a pizza. You should not be filled
with pride because you only want to do it one way. Personally, I like a
fried dough on a pizza. Just plain flour is kinda boring.

On Oct 29, 12:30*pm, Kalmia > wrote:
> On Sunday, October 28, 2012 6:27:01 PM UTC-4, spamtrap1888 wrote:
>
> > I put cornmeal on the pizza peel to act as little ball bearings when
>
> > sliding the pizza on and off the stone. Some may end up in the crust.
>
> I did this until I discovered that parchment paper works better, can be reused, and no corn grit, if ya don't care for that.

Parchment paper is very useful.

--Bryan, leaving for Dayton on Thursday morning to GOTV

On 2012-10-29, Ed Pawlowski > wrote:

> If it is really good bread, why deprive yourself?

Well, I didn't wanna tell tales, but their bread is no great shakes
(pun intended). Some of their other stuff is great, though. They
have an elk summer sausage that's to die for. I need to buy another
one, in fact. What I really like about them is their meat selection.
Good grass feed beef and goat meat. One supplier makes a killer
strawberry jam. Good eggs, too.

I bought some great swiss cheese, but that was early last Summer.
They don't get a lotta good cheese, as no dairy farms up here at 8K ft
elev. There's a local goat dairy farm, but they somehow manage to
keep all their cheeses rather mundane and nondescript. Apparently,
what few cheese makers we do have, up here, seem to think aging cheese
to be a waste of time. Kinda sad, really.

nb


--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

Michael OConnor wrote:

> My brother was a chef and he used to do that when baking loaves of
> bread, and he said that was to help prevent the dough from sticking to
> the bottom of the pan.

Wait... What would happen if you got extra-oily cornmeal and it
melted? Wouldn't that gunk up the bottom of the crust?

On Monday, October 29, 2012 5:01:22 PM UTC, notbob wrote:
> On 2012-10-29, dsi1 > wrote:

> Apparently, others think so, too. They're idiots. My local happily growing
>
> all-organic market, which has a bakery, uses corn meal for all their
>
> breads, which I will not buy cuz I can't eat a slice of their bread on
>
> my sofa, cuz corn meal keeps dropping off the crust and getting all
>
> over the sofa. Stupid practice.
>

i bake my own pizzas at home in our oven, we use polenta meal (ground cornmeal) to prevent the pizza base from sticking to the oven stone or the peel we use to scoop it up with. I am surprised that no-one else has suggested that to cure the issue of polenta falling into the sofa is to perhaps eat the pizza at a table, then go to the sofa, leaving any mess at the table??

On Sat, 10 Nov 2012 01:43:48 -0800 (PST), Mike Rutland
> wrote:

> On Monday, October 29, 2012 5:01:22 PM UTC, notbob wrote:
> > On 2012-10-29, dsi1 > wrote:
>
> > Apparently, others think so, too. They're idiots. My local happily growing
> >
> > all-organic market, which has a bakery, uses corn meal for all their
> >
> > breads, which I will not buy cuz I can't eat a slice of their bread on
> >
> > my sofa, cuz corn meal keeps dropping off the crust and getting all
> >
> > over the sofa. Stupid practice.
> >
>
> i bake my own pizzas at home in our oven, we use polenta meal (ground cornmeal) to prevent the pizza base from sticking to the oven stone or the peel we use to scoop it up with. I am surprised that no-one else has suggested that to cure the issue of polenta falling into the sofa is to perhaps eat the pizza at a table, then go to the sofa, leaving any mess at the table??

Nobody suggested it because it's obvious. He's a big boy who could
figure it out if he wanted to.

--
Food is an important part of a balanced diet.