can anyone tell me how the pizza's shop chef prepare thin crust pizza

On 5/15/13 4:00 AM, Himali wrote:
>
> can anyone tell me how the pizza's shop chef prepare thin crust pizza

Why don't you go and watch one at work?

-- Larry

On May 15, 9:38*am, pltrgyst > wrote:
>
> On 5/15/13 4:00 AM, Himali wrote:
>
> > can anyone tell me how the pizza's shop chef prepare thin crust pizza
>
> Why don't you go and watch one at work?
>
> Larry
>
>
^5!

pltrgyst > wrote:
> On 5/15/13 4:00 AM, Himali wrote:
>>
>> can anyone tell me how the pizza's shop chef prepare thin crust pizza
>
> Why don't you go and watch one at work?
>
> -- Larry

You need to go to shakey's pizza parlor. I think they originated it. I like
thin, I like any good crust. Flavor, texture, crispness, slightly burnt.

When shakeys was big and growing, I had my first up in new England. I
thought, they must be saving some money having thin crust. I think a double
cook might be the proper way. They have shakeys in ca. Still, but not of
the original or Philippine owners, who all but wiped out the original
stores from the 60's.

http://www.youtube.com/watch?v=Yxoc-...e_gdata_player


Greg

On 2013-05-16, gregz > wrote:

> You need to go to shakey's pizza parlor. I think they originated it. I like
> thin, I like any good crust. Flavor, texture, crispness, slightly burnt.

> cook might be the proper way. They have shakeys in ca. Still, but not of
> the original or Philippine owners, who all but wiped out the original
> stores from the 60's.

Perhaps. I never thought of the pizza as "thin crust", jes pizza.
Nor did I think it was particularly good, preferring Round Table in
its heyday. I have some experience, here, having lived about a half
mile from the original location, back in the early 70s. I always
preferred the Watt Ave location, despite its being further away.

http://www.valcomnews.com/?p=5227

As for thin crust, it wasn't any thinner than a buncha other West
Coast style Sacto pizza joints, and I knew them all. In fact, I was
the only one of my circle of friends (inclucing my brother) that
didn't work/manage a pizza joint in Sacto, at one time. Shakey's
certainly doesn't appear any thinner than a NYC pizza.

You want thin!? The current trend of many pizza joints, specially
brewpub/pizza joints, the crust is almost as thin as a toasted flour
tortilla. Definitely thinner and toastier than anything Shakey's ever
served. I don't know if this is to cut costs or what, but I kinda
like 'em. They go with the lighter toppings like proscuitto,
artichoke hearts, goat cheese, etc. I had one, bacon w/ root beer
sauce! It was astonishingly good.

nb

On 16 May 2013 13:27:56 GMT, notbob > wrote:

> You want thin!? The current trend of many pizza joints, specially
> brewpub/pizza joints, the crust is almost as thin as a toasted flour
> tortilla.

I'd say that's about right. I still don't like pizza crust that is
hard and crackerlike all the way through. I prefer a crispy crunch on
the bottom getting more tender going up.... even when they're super
thin.

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

Well I could tell you how to do that..but its way too labor intensive for fat lazy boys who sweat a lot... Buy a loaf of French Bread..split it and proceedeth to make pizza. I love the toasted crunch of that much better than any which come from a thin rolled model from an Eyetalian Mamacita. Pizza was invented in either New Yawk or Chicagostonaia anyway. Try a flour tort. Somebody say that makes a good base for a half fast pizza. Bon apetit.

In article
>
,
gregz > wrote:

> pltrgyst > wrote:
> > On 5/15/13 4:00 AM, Himali wrote:
> >>
> >> can anyone tell me how the pizza's shop chef prepare thin crust pizza
> >
> > Why don't you go and watch one at work?
> >
> > -- Larry
>
> You need to go to shakey's pizza parlor. I think they originated it. I like
> thin, I like any good crust. Flavor, texture, crispness, slightly burnt.
>
> When shakeys was big and growing, I had my first up in new England. I
> thought, they must be saving some money having thin crust. I think a double
> cook might be the proper way. They have shakeys in ca. Still, but not of
> the original or Philippine owners, who all but wiped out the original
> stores from the 60's.
>
> http://www.youtube.com/watch?v=Yxoc-...e_gdata_player
>
>
> Greg

FYI- Some Shakey's history: http://www.valcomnews.com/?p=5227

D.M.

Don Martinich > wrote:
> In article
> >
> ,
> gregz > wrote:
>
>> pltrgyst > wrote:
>>> On 5/15/13 4:00 AM, Himali wrote:
>>>>
>>>> can anyone tell me how the pizza's shop chef prepare thin crust pizza
>>>
>>> Why don't you go and watch one at work?
>>>
>>> -- Larry
>>
>> You need to go to shakey's pizza parlor. I think they originated it. I like
>> thin, I like any good crust. Flavor, texture, crispness, slightly burnt.
>>
>> When shakeys was big and growing, I had my first up in new England. I
>> thought, they must be saving some money having thin crust. I think a double
>> cook might be the proper way. They have shakeys in ca. Still, but not of
>> the original or Philippine owners, who all but wiped out the original
>> stores from the 60's.
>>
>> http://www.youtube.com/watch?v=Yxoc-...e_gdata_player
>>
>>
>> Greg
>
> FYI- Some Shakey's history: http://www.valcomnews.com/?p=5227
>
> D.M.

There is no mention of how the company got shifted around, and how most
went out of business during the Singapore years. I'm still convinced the
chain went east to new england.

http://en.wikipedia.org/wiki/Shakey%27s_Pizza

Greg

"gregz" > wrote in message
...
> Don Martinich > wrote:
>> In article
>> >
>> ,
>> gregz > wrote:
>>
>>> pltrgyst > wrote:
>>>> On 5/15/13 4:00 AM, Himali wrote:
>>>>>
>>>>> can anyone tell me how the pizza's shop chef prepare thin crust pizza
>>>>
>>>> Why don't you go and watch one at work?
>>>>
>>>> -- Larry
>>>
>>> You need to go to shakey's pizza parlor. I think they originated it. I
>>> like
>>> thin, I like any good crust. Flavor, texture, crispness, slightly burnt.
>>>
>>> When shakeys was big and growing, I had my first up in new England. I
>>> thought, they must be saving some money having thin crust. I think a
>>> double
>>> cook might be the proper way. They have shakeys in ca. Still, but not of
>>> the original or Philippine owners, who all but wiped out the original
>>> stores from the 60's.
>>>
>>> http://www.youtube.com/watch?v=Yxoc-...e_gdata_player
>>>
>>>
>>> Greg
>>
>> FYI- Some Shakey's history: http://www.valcomnews.com/?p=5227
>>
>> D.M.
>
> There is no mention of how the company got shifted around, and how most
> went out of business during the Singapore years. I'm still convinced the
> chain went east to new england.
>
> http://en.wikipedia.org/wiki/Shakey%27s_Pizza

I grew up eating Shakey's pizza. It is the reason that I thought I didn't
like pizza. I don't personally think it is good pizza. I did like the
viewing window though. I liked to watch them make it.

On 2013-05-17, gregz > wrote:

> There is no mention of how the company got shifted around, and how most
> went out of business during the Singapore years. I'm still convinced the
> chain went east to new england.

I personally ate at one in Nahsville TN in the late 60s.

nb

On 5/17/2013 8:17 AM, notbob wrote:
> On 2013-05-17, gregz > wrote:
>
>> There is no mention of how the company got shifted around, and how most
>> went out of business during the Singapore years. I'm still convinced the
>> chain went east to new england.
>
> I personally ate at one in Nahsville TN in the late 60s.
>
> nb
>
I used to be a volunteer at the public access television station in
Memphis in the 80's. You know, one of those cable channels no one
watches. When the show was over we (the crew) would head across the
street to Shakey's for pizza and beer. The pizza was unremarkable.

Jill

On 5/17/2013 7:17 AM, notbob wrote:
> On 2013-05-17, gregz > wrote:
>
>> There is no mention of how the company got shifted around, and how most
>> went out of business during the Singapore years. I'm still convinced the
>> chain went east to new england.
>
> I personally ate at one in Nahsville TN in the late 60s.


There was a Shakey's in Appleton, WI in the late 70's when I lived
there. It was a franchise owned by Bob Long, an ex-player for the Green
Bay Packers.

On Sunday afternoon, he would have AYCE pizza, fried chicken, salad and
french fries while the football games were playing on a bunch of TVs
around the room. Cheap pitchers of beer. The place was always packed.

The pizza was so-so, the chicken was pretty good and Sunday afternoons
were a lot of fun!

George L

On 2013-05-17, jmcquown > wrote:

> street to Shakey's for pizza and beer. The pizza was unremarkable.

I always felt the same way. I always saw Shakey's main claim to
fame as being they were older than dirt and of some historical
significance. Seems they pioneered the beer hall personna most pizza
joints once enjoyed.

I vividly recall my very first pizza. It was in Stockton CA in the
late 50s. I'll never forget the guy making it right in front of me
behind a glass partition. He did the classic sauce application,
starting the ladle full of sauce in the center and spreading it
outwards. Then, he layered on full sized American-style cheese slices
of mozarella. So many, in fact, they overlappped each other, leaving
no red sauce uncovered. I forget what he did after that, but recall
the hot cheese stretching out further than my arm would reach when
trying bite off a piece.

nb

On 5/17/2013 8:50 AM, notbob wrote:
> On 2013-05-17, jmcquown > wrote:
>
>> street to Shakey's for pizza and beer. The pizza was unremarkable.
>
> I always felt the same way. I always saw Shakey's main claim to
> fame as being they were older than dirt and of some historical
> significance. Seems they pioneered the beer hall personna most pizza
> joints once enjoyed.
>
> I vividly recall my very first pizza. It was in Stockton CA in the
> late 50s. I'll never forget the guy making it right in front of me
>
> nb
>
I'll never forget my first pizza, either. Mom bought a Chef Boyardee
pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
crispy. I bought one of those Chef B kits at the dollar store a couple
of years ago. I really should make it just for grins.

Jill

jmcquown wrote:
>
> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
> pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
> crispy. I bought one of those Chef B kits at the dollar store a couple
> of years ago. I really should make it just for grins.

The Chef B was the only pizza I had at home growing up. It was good enough
for me. I might also buy one someday just for old times sake and see what I
think now.

My only other pizza's as a child were the ones served for school lunch.
Some kind of a deep dish pizza. I liked those too.

Compared to most of you here, I definitely seem to have TIAD but that's not
a bad thing, imo. Nice to be able to eat almost anything and anywhere and
enjoy the food. :-D

G.

PS - Last week, I bought some La Choy beef chow mein. The two-pack canned
things. The large can has veggies so I also bought a can of those crusty not
so good dry noodles. haha Again...This was my only chinese food growing
up. It will be interesting to try it now after about 45 years.

On Fri, 17 May 2013 11:24:44 -0400, jmcquown >
wrote:

> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
> pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
> crispy. I bought one of those Chef B kits at the dollar store a couple
> of years ago. I really should make it just for grins.

It hasn't expired?

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

On 5/17/2013 11:49 AM, sf wrote:
> On Fri, 17 May 2013 11:24:44 -0400, jmcquown >
> wrote:
>
>> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
>> pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
>> crispy. I bought one of those Chef B kits at the dollar store a couple
>> of years ago. I really should make it just for grins.
>
> It hasn't expired?
>
ROFL!

Jill

On 5/17/2013 11:46 AM, Gary wrote:
> Last week, I bought some La Choy beef chow mein. The two-pack canned
> things. The large can has veggies so I also bought a can of those crusty not
> so good dry noodles. haha Again...This was my only chinese food growing
> up. It will be interesting to try it now after about 45 years.

Ha! That's one thing I won't be looking for. I only remember having it
(or maybe it was Chun King?) a couple of times. That was enough. Hey,
here's a commercial for Chun King Chow Mein!

http://www.youtube.com/watch?v=K4_fLIPAfoY

Jill

On 2013-05-17, jmcquown > wrote:

> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
> pizza kit.

Ewww! I never even considered those to be pizza.

I recall the first time I encountered that abomination. Our next door
neighbor was making up a box for her two same-age son's, my brother
and I invited over to share the snack. As I entered their kitchen I
was assaulted by a stench exactly like a bucket of flu puke. It was
so overwhelmed, I almost blew chunks, myself, and had to dash from the
house to the front yard to alleviate my gag reflex. Strangely, I had
a slice of that same brand boxed horror about 7-8 yrs ago and it was
actually edible. Not even in the same solar system as "good", but at
least I didn't gag.

nb

On 5/17/2013 5:24 AM, jmcquown wrote:
> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
> pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
> crispy. I bought one of those Chef B kits at the dollar store a couple
> of years ago. I really should make it just for grins.
>
> Jill

I used to make that when I was a kid. I thought it was pretty good
because I made it myself. It's a great thing for kids because it
introduces them to baking and how to read and follow directions. I
suppose adults that can't cook might eat something like a boxed pizza
kit but for kids, it's a good educational experience.

On Fri, 17 May 2013 11:27:10 -1000, dsi1
> wrote:

> On 5/17/2013 5:24 AM, jmcquown wrote:
> > I'll never forget my first pizza, either. Mom bought a Chef Boyardee
> > pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
> > crispy. I bought one of those Chef B kits at the dollar store a couple
> > of years ago. I really should make it just for grins.
> >
> > Jill
>
> I used to make that when I was a kid. I thought it was pretty good
> because I made it myself. It's a great thing for kids because it
> introduces them to baking and how to read and follow directions. I
> suppose adults that can't cook might eat something like a boxed pizza
> kit but for kids, it's a good educational experience.

For me (as a teenager in the sticks of Michigan), it was the only
choice. Make Chef Boyardee because there's no pizzeria within 60
miles. I don't even know if those "cities" had one at the time.

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

On 5/16/2013 12:31 AM, gregz wrote:

> You need to go to shakey's pizza parlor. I think they originated it. I like
> thin, I like any good crust. Flavor, texture, crispness, slightly burnt.
>
> When shakeys was big and growing, I had my first up in new England. I
> thought, they must be saving some money having thin crust. I think a double
> cook might be the proper way. They have shakeys in ca. Still, but not of
> the original or Philippine owners, who all but wiped out the original
> stores from the 60's.

When I was a kid Shakey's was the only place for pizza other than a
local place called Pal Jacks. Pal Jacks was my absolute favorite but
Shakey's was what I remember the most since it was where we'd go for
birthdays.

--
CAPSLOCK€“Preventing Login Since 1980.

On 5/16/2013 9:47 PM, Don Martinich wrote:

> FYI- Some Shakey's history:http://www.valcomnews.com/?p=5227

Pal Jack Pizza history.
http://www.manta.com/c/mm2w9nr/pal-jack-s-pizza

The one thing that everyone I know remembers about them other then their
uniquely (at the time) square pizza is that the phone number spelled
PAL-JACK. 1969

--
CAPSLOCK–Preventing Login Since 1980.

"Cheryl" > wrote in message
eb.com...
> On 5/16/2013 12:31 AM, gregz wrote:
>
>> You need to go to shakey's pizza parlor. I think they originated it. I
>> like
>> thin, I like any good crust. Flavor, texture, crispness, slightly burnt.
>>
>> When shakeys was big and growing, I had my first up in new England. I
>> thought, they must be saving some money having thin crust. I think a
>> double
>> cook might be the proper way. They have shakeys in ca. Still, but not of
>> the original or Philippine owners, who all but wiped out the original
>> stores from the 60's.
>
> When I was a kid Shakey's was the only place for pizza other than a local
> place called Pal Jacks. Pal Jacks was my absolute favorite but Shakey's
> was what I remember the most since it was where we'd go for birthdays.

Pretty sure when we were in Wichita, it was the only place. When we moved
to WA there were a lot of others.

On 5/17/2013 12:54 PM, sf wrote:
> On Fri, 17 May 2013 11:27:10 -1000, dsi1
> > wrote:
>
>> On 5/17/2013 5:24 AM, jmcquown wrote:
>>> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
>>> pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
>>> crispy. I bought one of those Chef B kits at the dollar store a couple
>>> of years ago. I really should make it just for grins.
>>>
>>> Jill
>>
>> I used to make that when I was a kid. I thought it was pretty good
>> because I made it myself. It's a great thing for kids because it
>> introduces them to baking and how to read and follow directions. I
>> suppose adults that can't cook might eat something like a boxed pizza
>> kit but for kids, it's a good educational experience.
>
> For me (as a teenager in the sticks of Michigan), it was the only
> choice. Make Chef Boyardee because there's no pizzeria within 60
> miles. I don't even know if those "cities" had one at the time.
>

We didn't eat much pizza either when I was a kid. The possibility of
someone ordering a pizza to be delivered to your house was unknown to
me. I'm not sure it existed in the late 60s in Hawaii. OTOH, you could
give me that small box and I could make dinner for the family. I guess
our family didn't eat much cause that little thing could feed our family
of four.

The strange thing about that pizza kit was that the dough was some kind
of hybrid dough. It was mixed as a quick bread but there was some yeast
in it. I remember the smell vividly. It was some unique stuff.

When I got older, I did eat a lot of pizza. Shakey's was a favorite of
mine. Compared to the pizza these days, it was kind of bland but it had
a good rustic crust and they used cornmeal on the bottom. It's where I
learned to use cornmeal on the bottom of my pizza crust. The Shakey's
that I used to go to when I was a young man is now a fancy Korean
restaurant. Most people would say that the joint has gotten better but I
felt a lot more comfortable in the room when they had big long tables
and benches instead of Korean wall hangings and aquariums full of fish.

On Sat, 18 May 2013 07:18:03 -1000, dsi1
> wrote:

> We didn't eat much pizza either when I was a kid. The possibility of
> someone ordering a pizza to be delivered to your house was unknown to
> me. I'm not sure it existed in the late 60s in Hawaii. OTOH, you could
> give me that small box and I could make dinner for the family. I guess
> our family didn't eat much cause that little thing could feed our family
> of four.

It wasn't dinner for us. Mom bought it so that we'd have something
that she wouldn't need to supervise us making for snacks when our
friends were over.
>
> The strange thing about that pizza kit was that the dough was some kind
> of hybrid dough. It was mixed as a quick bread but there was some yeast
> in it. I remember the smell vividly. It was some unique stuff.

I think it's a baking powder dough vs the yeast dough we're used to
now.

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

We had a Shakey's that disappeared when I was a teenager-I always
thought it was just local until reading this thread!

My first pizza was home ec class in junior high. I think we used tube
can biscuit dough for the crust from what I recall. I remember making it
on a Fri night for my family-new to them also lol.

Right now I have a package of Flat-outs I have been using as crust for
homemade pizza, but I don't like them-gets way to brittle and
crackerlike after baking-you would think the tomatoe sauce would sink in
a little.

I usually buy frozen DiGiorno thin crust 3-meat pizza on occasion.

I want to find a duplicate pizza to one I had one day at a local
restaurant-they quickly went out of business primarily because location
was awful and you couldn't tell what kind of place it was from outside.
Sirloin steak pizza with a steak sauce type brown sauce smothered in
mozzarella just dripping off the pizza and I remember a touch of black
pepper on top. You really needed a fork to eat it. They also served
killer (key lime) vodka martinis-melted my muscles as I recall.

On 5/18/2013 10:28 AM, sf wrote:
> On Sat, 18 May 2013 07:18:03 -1000, dsi1
> > wrote:
>
>> We didn't eat much pizza either when I was a kid. The possibility of
>> someone ordering a pizza to be delivered to your house was unknown to
>> me. I'm not sure it existed in the late 60s in Hawaii. OTOH, you could
>> give me that small box and I could make dinner for the family. I guess
>> our family didn't eat much cause that little thing could feed our family
>> of four.
>
> It wasn't dinner for us. Mom bought it so that we'd have something
> that she wouldn't need to supervise us making for snacks when our
> friends were over.
>>
>> The strange thing about that pizza kit was that the dough was some kind
>> of hybrid dough. It was mixed as a quick bread but there was some yeast
>> in it. I remember the smell vividly. It was some unique stuff.
>
> I think it's a baking powder dough vs the yeast dough we're used to
> now.
>

That's one of the many funny things about the product. The dough mix
contains yeast but there's no proofing of the dough. It's not pizza -
it's Chef Boyardee pizza.

Another thing that isn't really pizza is school lunch pizza. It wasn't
very good but on a relative scale of school lunches, it was better than
most of the offerings.

As zz wrote in unsupported format..

We had a Shakey's that disappeared when I was a teenager-I always thought
it was just local until reading this thread!
My first pizza was home ec class in junior high. I think we used tube can
biscuit dough for the crust from what I recall. I remember making it on a
Fri night for my family-new to them also lol.

Right now I have a package of Flat-outs I have been using as crust for
homemade pizza, but I don't like them-gets way to brittle and crackerlike
after baking-you would think the tomatoe sauce would sink in a little.

I usually buy frozen DiGiorno thin crust 3-meat pizza on occasion.

I want to find a duplicate pizza to one I had one day at a local
restaurant-they quickly went out of business primarily because location was
awful and you couldn't tell what kind of place it was from outside. Sirloin
steak pizza with a steak sauce type brown sauce smothered in mozzarella
just dripping off the pizza and I remember a touch of black pepper on top.
You really needed a fork to eat it. They also served killer (key lime)
vodka martinis-melted my muscles as I recall.

,,,,

As a kid, I do remember chef boy r d. I don't remember anything else,
except eating a lot of spaghetti at a particular restaurant. Might have had
their pizza at one point. They had a great spaghetti sauce which we
frequently bought. I know of two chains emanating from Pittsburgh. One is
vocelli, which is ok. The other is fox's pizza den. Theirs is
unspectacular. I have met the fox family. A relative opened up a place and
did very well in sales. He opened up another and did ok. He moved to Vegas,
opened a shop, and failed there.

I buy a giant eagle store frozen thin crust, which is about the best I've
had lately.
Most of my favorite pizzas have a slightly sweet chewy crust. I really
enjoy my kmarts, little ceasars $5 hot n ready pepperoni. It just tastes
good. Plenty of spicy sauce. I'll take it over frozen any day.

Greg

On Sat, 18 May 2013 14:59:47 -1000, dsi1
> wrote:

> On 5/18/2013 10:28 AM, sf wrote:
> > On Sat, 18 May 2013 07:18:03 -1000, dsi1
> > > wrote:
> >
> >> We didn't eat much pizza either when I was a kid. The possibility of
> >> someone ordering a pizza to be delivered to your house was unknown to
> >> me. I'm not sure it existed in the late 60s in Hawaii. OTOH, you could
> >> give me that small box and I could make dinner for the family. I guess
> >> our family didn't eat much cause that little thing could feed our family
> >> of four.
> >
> > It wasn't dinner for us. Mom bought it so that we'd have something
> > that she wouldn't need to supervise us making for snacks when our
> > friends were over.
> >>
> >> The strange thing about that pizza kit was that the dough was some kind
> >> of hybrid dough. It was mixed as a quick bread but there was some yeast
> >> in it. I remember the smell vividly. It was some unique stuff.
> >
> > I think it's a baking powder dough vs the yeast dough we're used to
> > now.
> >
>
> That's one of the many funny things about the product. The dough mix
> contains yeast but there's no proofing of the dough. It's not pizza -
> it's Chef Boyardee pizza.

I don't know - haven't seen it in decades... but I've heard of yeast
dough that isn't proofed and doesn't rise. What are the directions?
It has to call for hot water if it has yeast and I don't remember
doing that when I was a kid. Who knows? It was a long time ago and I
didn't have anything to compare it to. I just knew I liked it and my
love affair with pizza has continued to this day although I've refined
what I want from it.
>
> Another thing that isn't really pizza is school lunch pizza. It wasn't
> very good but on a relative scale of school lunches, it was better than
> most of the offerings.

The only lunches at my elementary school were in our lunch boxes and
nobody ever got pizza.



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

On 5/18/2013 7:54 PM, sf wrote:
> On Sat, 18 May 2013 14:59:47 -1000, dsi1
> > wrote:
>
>> On 5/18/2013 10:28 AM, sf wrote:
>>> On Sat, 18 May 2013 07:18:03 -1000, dsi1
>>> > wrote:
>>>
>>>> We didn't eat much pizza either when I was a kid. The possibility of
>>>> someone ordering a pizza to be delivered to your house was unknown to
>>>> me. I'm not sure it existed in the late 60s in Hawaii. OTOH, you could
>>>> give me that small box and I could make dinner for the family. I guess
>>>> our family didn't eat much cause that little thing could feed our family
>>>> of four.
>>>
>>> It wasn't dinner for us. Mom bought it so that we'd have something
>>> that she wouldn't need to supervise us making for snacks when our
>>> friends were over.
>>>>
>>>> The strange thing about that pizza kit was that the dough was some kind
>>>> of hybrid dough. It was mixed as a quick bread but there was some yeast
>>>> in it. I remember the smell vividly. It was some unique stuff.
>>>
>>> I think it's a baking powder dough vs the yeast dough we're used to
>>> now.
>>>
>>
>> That's one of the many funny things about the product. The dough mix
>> contains yeast but there's no proofing of the dough. It's not pizza -
>> it's Chef Boyardee pizza.
>
> I don't know - haven't seen it in decades... but I've heard of yeast
> dough that isn't proofed and doesn't rise. What are the directions?
> It has to call for hot water if it has yeast and I don't remember
> doing that when I was a kid. Who knows? It was a long time ago and I
> didn't have anything to compare it to. I just knew I liked it and my
> love affair with pizza has continued to this day although I've refined
> what I want from it.

I'll have to look for a box at the store. I think it did use warm water.
Heck, I'll even buy one and make it - something I haven't done in over
40 years. I even got some anchovies to jazz it up.

>>
>> Another thing that isn't really pizza is school lunch pizza. It wasn't
>> very good but on a relative scale of school lunches, it was better than
>> most of the offerings.
>
> The only lunches at my elementary school were in our lunch boxes and
> nobody ever got pizza.

As I recall, it was thick and doughy and they used processed government
food-grade cheese-material. They had to use what they had on hand but
I'll have to get the cafeteria workers some credit for trying.

Check it out online. You'll find a lot of videos on the internet and might as well help you. If not then look for someone who does pizza and ask for tips.

dsi1 > wrote:
-snip-
>
>Another thing that isn't really pizza is school lunch pizza. It wasn't
>very good but on a relative scale of school lunches, it was better than
>most of the offerings.

Our school lunch pizzas [50s-60s- upstate NY] were split English
muffins with spaghettis sauce from the day before. sometimes with
pepperoni and mozz-- during lent or on Fridays, canned black olives
instead of meat.

Pretty disgusting-- but I'll do one for old times sake if I have some
muffins getting ready to die.

Jim

On 5/18/2013 9:37 PM, gregz wrote:
> I buy a giant eagle store frozen thin crust, which is about the best I've
> had lately.
> Most of my favorite pizzas have a slightly sweet chewy crust. I really
> enjoy my kmarts, little ceasars $5 hot n ready pepperoni. It just tastes
> good. Plenty of spicy sauce. I'll take it over frozen any day.


We like the Little Caesar's $5 pizza, too. It isn't fine dining but it
is a good value.

When I was going to college in Wisconsin in the 70's, I would buy frozen
bread dough (10 loaves for $1) at a local bakery outlet and small cans
of pizza sauce which were usually around 15 cents. Cheese is cheap in
WI... so a plain cheese pizza would never cost more than $1 to make.

George L

One of our Target stores sells Pizza Hut single servings. I asked at the
Pizza Hut restaurant once why that pizza is so different from
theirs-different corporate division they said. The one at Target seems
to be a fried pizza and it is wicked good. Don't care for the
restaurant/delivery version.

On Sat, 18 May 2013 23:08:10 -1000, dsi1
> wrote:

> > I don't know - haven't seen it in decades... but I've heard of yeast
> > dough that isn't proofed and doesn't rise. What are the directions?
> > It has to call for hot water if it has yeast and I don't remember
> > doing that when I was a kid. Who knows? It was a long time ago and I
> > didn't have anything to compare it to. I just knew I liked it and my
> > love affair with pizza has continued to this day although I've refined
> > what I want from it.
>
> I'll have to look for a box at the store. I think it did use warm water.
> Heck, I'll even buy one and make it - something I haven't done in over
> 40 years. I even got some anchovies to jazz it up.

I know it calls for warm water *now* because I looked it up on the
internet. I was talking how I remember making it as a teenager.

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

On Sun, 19 May 2013 06:42:04 -0400, Jim Elbrecht >
wrote:

> Pretty disgusting-- but I'll do one for old times sake if I have some
> muffins getting ready to die.

You're right about disgusting. What wasn't disgusting were those
Stouffer's French Bread pizzas. I really liked them back in the day!
10 (or maybe more) years ago, I got nostalgic and bought a package.
Ugh! Either they'd changed the ingredients or my memory was faulty.
The pizzas were salty and bland - so my walk down memory lane stopped
at the garbage can. Oddly enough, I've never made Fr. bread pizza at
home. Making dough from scratch is easy enough and I'm never in a big
hurry when I decide to bake pizza.

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

On 5/19/2013 6:23 AM, sf wrote:
> On Sat, 18 May 2013 23:08:10 -1000, dsi1
> > wrote:
>
>>> I don't know - haven't seen it in decades... but I've heard of yeast
>>> dough that isn't proofed and doesn't rise. What are the directions?
>>> It has to call for hot water if it has yeast and I don't remember
>>> doing that when I was a kid. Who knows? It was a long time ago and I
>>> didn't have anything to compare it to. I just knew I liked it and my
>>> love affair with pizza has continued to this day although I've refined
>>> what I want from it.
>>
>> I'll have to look for a box at the store. I think it did use warm water.
>> Heck, I'll even buy one and make it - something I haven't done in over
>> 40 years. I even got some anchovies to jazz it up.
>
> I know it calls for warm water *now* because I looked it up on the
> internet. I was talking how I remember making it as a teenager.
>

I think you're probably correct because that's the way I remember too.

On Sun, 19 May 2013 07:31:18 -1000, dsi1
> wrote:

> > I know it calls for warm water *now* because I looked it up on the
> > internet. I was talking how I remember making it as a teenager.
> >
>
> I think you're probably correct because that's the way I remember too.

thanks.

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