I like a lot of pepper on my pizza (either red pepper or black pepper).

But I put so much pepper on my pizza that it suppresses the flavors of the
cheese, sauce, etc.

I tried adding some salt and reseasoning the pizza, but that just made it
dry, and too salty.

Should try a salt/pepper mix, or garlic salt, or onion salt?


W. Pooh (AKA Winnie P.)

On Tue, 12 Aug 2014 18:36:07 -0400, "Christopher M."
> wrote:

> I like a lot of pepper on my pizza (either red pepper or black pepper).
>
> But I put so much pepper on my pizza that it suppresses the flavors of the
> cheese, sauce, etc.
>
> I tried adding some salt and reseasoning the pizza, but that just made it
> dry, and too salty.
>
> Should try a salt/pepper mix, or garlic salt, or onion salt?
>
If you're talking about a commercial pizza, switch brands. If you're
talking about pizza you made (highly unlikely for you), try using
other seasonings. Oregano and basil spring to mind.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/12/2014 4:36 PM, Christopher M. wrote:
> I like a lot of pepper on my pizza (either red pepper or black pepper).
>
> But I put so much pepper on my pizza that it suppresses the flavors of the
> cheese, sauce, etc.
>
> I tried adding some salt and reseasoning the pizza, but that just made it
> dry, and too salty.
>
> Should try a salt/pepper mix, or garlic salt, or onion salt?
>
>
> W. Pooh (AKA Winnie P.)
>
>
There is always Sriracha sauce ;-)

On 8/12/2014 4:55 PM, sf wrote:
> On Tue, 12 Aug 2014 18:36:07 -0400, "Christopher M."
> > wrote:
>
>> I like a lot of pepper on my pizza (either red pepper or black pepper).
>>
>> But I put so much pepper on my pizza that it suppresses the flavors of the
>> cheese, sauce, etc.
>>
>> I tried adding some salt and reseasoning the pizza, but that just made it
>> dry, and too salty.
>>
>> Should try a salt/pepper mix, or garlic salt, or onion salt?
>>
> If you're talking about a commercial pizza, switch brands. If you're
> talking about pizza you made (highly unlikely for you), try using
> other seasonings. Oregano and basil spring to mind.
>
>
>
Or fresh Marjoram, a favorite here.

"sf" > wrote in message
...
> On Tue, 12 Aug 2014 18:36:07 -0400, "Christopher M."
> > wrote:
>
>> I like a lot of pepper on my pizza (either red pepper or black pepper).
>>
>> But I put so much pepper on my pizza that it suppresses the flavors of
>> the
>> cheese, sauce, etc.
>>
>> I tried adding some salt and reseasoning the pizza, but that just made it
>> dry, and too salty.
>>
>> Should try a salt/pepper mix, or garlic salt, or onion salt?
>>
> If you're talking about a commercial pizza, switch brands. If you're
> talking about pizza you made (highly unlikely for you), try using
> other seasonings. Oregano and basil spring to mind.

He seems to need our permission to eat stuff.

Christopher M. wrote:
>
>I like a lot of pepper on my pizza (either red pepper or black pepper).
>
>But I put so much pepper on my pizza that it suppresses the flavors of the
>cheese, sauce, etc.
>
>I tried adding some salt and reseasoning the pizza, but that just made it
>dry, and too salty.
>
>Should try a salt/pepper mix, or garlic salt, or onion salt?

If you add grated cheese that takes care of the salt. If you want
more flavor sprinkle some eyetalian herb blend.

"Mayo" > wrote in message ...
> On 8/12/2014 4:55 PM, sf wrote:
>> On Tue, 12 Aug 2014 18:36:07 -0400, "Christopher M."
>> > wrote:
>>
>>> I like a lot of pepper on my pizza (either red pepper or black pepper).
>>>
>>> But I put so much pepper on my pizza that it suppresses the flavors of
>>> the
>>> cheese, sauce, etc.
>>>
>>> I tried adding some salt and reseasoning the pizza, but that just made
>>> it
>>> dry, and too salty.
>>>
>>> Should try a salt/pepper mix, or garlic salt, or onion salt?
>>>
>> If you're talking about a commercial pizza, switch brands. If you're
>> talking about pizza you made (highly unlikely for you), try using
>> other seasonings. Oregano and basil spring to mind.
>>
>>
>>
> Or fresh Marjoram, a favorite here.

I like marjoram. I'll try that. Thanks.


W. Pooh (AKA Winnie P.)

"Brooklyn1" > wrote in message
...
> Christopher M. wrote:
>>
>>I like a lot of pepper on my pizza (either red pepper or black pepper).
>>
>>But I put so much pepper on my pizza that it suppresses the flavors of the
>>cheese, sauce, etc.
>>
>>I tried adding some salt and reseasoning the pizza, but that just made it
>>dry, and too salty.
>>
>>Should try a salt/pepper mix, or garlic salt, or onion salt?
>
> If you add grated cheese that takes care of the salt. If you want
> more flavor sprinkle some eyetalian herb blend.

I do like a dusting of grated cheese.


W. Pooh (AKA Winnie P.)

On 8/12/2014 8:42 PM, Christopher M. wrote:
> "Brooklyn1" > wrote in message
> ...
>> Christopher M. wrote:
>>>
>>> I like a lot of pepper on my pizza (either red pepper or black pepper).
>>>
>>> But I put so much pepper on my pizza that it suppresses the flavors of the
>>> cheese, sauce, etc.
>>>
>>> I tried adding some salt and reseasoning the pizza, but that just made it
>>> dry, and too salty.
>>>
>>> Should try a salt/pepper mix, or garlic salt, or onion salt?
>>
>> If you add grated cheese that takes care of the salt. If you want
>> more flavor sprinkle some eyetalian herb blend.
>
> I do like a dusting of grated cheese.
>
>
> W. Pooh (AKA Winnie P.)
>
>
Just be careful with cheese as it is, by nature, salty

--
From somewhere very deep in the heart of Texas

On 8/12/2014 7:41 PM, Christopher M. wrote:
> "Mayo" > wrote in message ...
>> On 8/12/2014 4:55 PM, sf wrote:
>>> On Tue, 12 Aug 2014 18:36:07 -0400, "Christopher M."
>>> > wrote:
>>>
>>>> I like a lot of pepper on my pizza (either red pepper or black pepper).
>>>>
>>>> But I put so much pepper on my pizza that it suppresses the flavors of
>>>> the
>>>> cheese, sauce, etc.
>>>>
>>>> I tried adding some salt and reseasoning the pizza, but that just made
>>>> it
>>>> dry, and too salty.
>>>>
>>>> Should try a salt/pepper mix, or garlic salt, or onion salt?
>>>>
>>> If you're talking about a commercial pizza, switch brands. If you're
>>> talking about pizza you made (highly unlikely for you), try using
>>> other seasonings. Oregano and basil spring to mind.
>>>
>>>
>>>
>> Or fresh Marjoram, a favorite here.
>
> I like marjoram. I'll try that. Thanks.
>
>
> W. Pooh (AKA Winnie P.)
>
>
You're welcome!

On 8/12/2014 7:42 PM, Christopher M. wrote:
> "Brooklyn1" > wrote in message
> ...
>> Christopher M. wrote:
>>>
>>> I like a lot of pepper on my pizza (either red pepper or black pepper).
>>>
>>> But I put so much pepper on my pizza that it suppresses the flavors of the
>>> cheese, sauce, etc.
>>>
>>> I tried adding some salt and reseasoning the pizza, but that just made it
>>> dry, and too salty.
>>>
>>> Should try a salt/pepper mix, or garlic salt, or onion salt?
>>
>> If you add grated cheese that takes care of the salt. If you want
>> more flavor sprinkle some eyetalian herb blend.
>
> I do like a dusting of grated cheese.
>
>
> W. Pooh (AKA Winnie P.)
>
>
Peccorino Romano has a nice salty tang to it.

"Mayo" > wrote in message ...
> On 8/12/2014 7:42 PM, Christopher M. wrote:
>> "Brooklyn1" > wrote in message
>> ...
>>> Christopher M. wrote:
>>>>
>>>> I like a lot of pepper on my pizza (either red pepper or black pepper).
>>>>
>>>> But I put so much pepper on my pizza that it suppresses the flavors of
>>>> the
>>>> cheese, sauce, etc.
>>>>
>>>> I tried adding some salt and reseasoning the pizza, but that just made
>>>> it
>>>> dry, and too salty.
>>>>
>>>> Should try a salt/pepper mix, or garlic salt, or onion salt?
>>>
>>> If you add grated cheese that takes care of the salt. If you want
>>> more flavor sprinkle some eyetalian herb blend.
>>
>> I do like a dusting of grated cheese.
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
>>
> Peccorino Romano has a nice salty tang to it.

In a drunken rage, I swore off Romano back in the seventies. Maybe it's time
to swallow my pride and buy some.


W. Pooh (AKA Winnie P.)

On Tuesday, August 12, 2014 9:42:17 PM UTC-4, Christopher M. wrote:
> I do like a dusting of grated cheese.

If anyone needs to add cheese to their pizza, they are eating crap pizza.

Seasoning: Garlic salt and pepper, all in one.

On Wed, 13 Aug 2014 08:31:46 -0400, "Christopher M."
> wrote:

> > Peccorino Romano has a nice salty tang to it.
>
> In a drunken rage, I swore off Romano back in the seventies.
I guess you showed them a thing or two.

> Maybe it's time to swallow my pride and buy some.

If pride is what's at stake here, Never wouldn't long enough.

In any case, there are a couple of nice blends to look for
Parmesan/Roman and Parmesan/Romano/Asiago.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/13/2014 6:31 AM, Christopher M. wrote:
> "Mayo" > wrote in message ...
>> On 8/12/2014 7:42 PM, Christopher M. wrote:
>>> "Brooklyn1" > wrote in message
>>> ...
>>>> Christopher M. wrote:
>>>>>
>>>>> I like a lot of pepper on my pizza (either red pepper or black pepper).
>>>>>
>>>>> But I put so much pepper on my pizza that it suppresses the flavors of
>>>>> the
>>>>> cheese, sauce, etc.
>>>>>
>>>>> I tried adding some salt and reseasoning the pizza, but that just made
>>>>> it
>>>>> dry, and too salty.
>>>>>
>>>>> Should try a salt/pepper mix, or garlic salt, or onion salt?
>>>>
>>>> If you add grated cheese that takes care of the salt. If you want
>>>> more flavor sprinkle some eyetalian herb blend.
>>>
>>> I do like a dusting of grated cheese.
>>>
>>>
>>> W. Pooh (AKA Winnie P.)
>>>
>>>
>> Peccorino Romano has a nice salty tang to it.
>
> In a drunken rage, I swore off Romano back in the seventies. Maybe it's time
> to swallow my pride and buy some.
>
>
> W. Pooh (AKA Winnie P.)
>
>
>
Live dangerously, if only for a day!

On 8/13/14, 11:48 AM, Thomas wrote:
> On Tuesday, August 12, 2014 9:42:17 PM UTC-4, Christopher M. wrote:
>> I do like a dusting of grated cheese.
>
> If anyone needs to add cheese to their pizza, they are eating crap pizza.

Maybe not. Since the sensitivity of taste buds change as one ages, and
it's universally acknowledged that salt and pepper need to be adjusted
individually, the same is probably true of parmesan cheese and its
proportion to mozarella.

> Seasoning: Garlic salt and pepper, all in one.

IMO, anyone who uses garlic salt, instead of fresh garlic and salt, is
eating crap pizza. 8

-- Larry

Christopher M. wrote:
>
>But I put so much pepper on my pizza that it suppresses the flavors of the
>cheese, sauce, etc.

What kind of pepper, black, white, or red pepper flakes. I typically
add red pepper flakes, in the form of pepperoni, also adds salt. I
add more salt in the form of anchovy. I don't think I've ever added
plain salt to pizza... most topping ingredients plus the cheese add
more than enough salt. Penzeys Italian herb blend is excellent on
pizza, much better than plain oregano.

On Wed, 13 Aug 2014 13:40:53 -0400, pltrgyst > wrote:

>On 8/13/14, 11:48 AM, Thomas wrote:
>> On Tuesday, August 12, 2014 9:42:17 PM UTC-4, Christopher M. wrote:
>>> I do like a dusting of grated cheese.
>>
>> If anyone needs to add cheese to their pizza, they are eating crap pizza.
>
>Maybe not. Since the sensitivity of taste buds change as one ages, and
>it's universally acknowledged that salt and pepper need to be adjusted
>individually, the same is probably true of parmesan cheese and its
>proportion to mozarella.
>
>> Seasoning: Garlic salt and pepper, all in one.
>
>IMO, anyone who uses garlic salt, instead of fresh garlic and salt, is
>eating crap pizza. 8

Actually granulated garlic is much better than fresh on pizza... and
anyone who needs to salt their pizza is eating shit pizza, ergo is
afflicted with TIAD.

On 8/13/2014 12:01 PM, sf wrote:
> On Wed, 13 Aug 2014 08:31:46 -0400, "Christopher M."
> > wrote:
>
>>> Peccorino Romano has a nice salty tang to it.
>>
>> In a drunken rage, I swore off Romano back in the seventies.
> I guess you showed them a thing or two.
>
>> Maybe it's time to swallow my pride and buy some.
>
> If pride is what's at stake here, Never wouldn't long enough.
>
> In any case, there are a couple of nice blends to look for
> Parmesan/Roman and Parmesan/Romano/Asiago.
>
>
I always grate my own cheeses from the block when I need it. It is more
of a pain to great two or three cheeses, but I like the flavor so much
better.

Imported, aged Parmesan like Reggiano, Pecorino Romano (if I can get it)
and Asagio are a great blend.

--
From somewhere very deep in the heart of Texas

On 8/13/2014 1:10 PM, Brooklyn1 wrote:
> On Wed, 13 Aug 2014 13:40:53 -0400, pltrgyst > wrote:
>
>> On 8/13/14, 11:48 AM, Thomas wrote:
>>> On Tuesday, August 12, 2014 9:42:17 PM UTC-4, Christopher M. wrote:
>>>> I do like a dusting of grated cheese.
>>>
>>> If anyone needs to add cheese to their pizza, they are eating crap pizza.
>>
>> Maybe not. Since the sensitivity of taste buds change as one ages, and
>> it's universally acknowledged that salt and pepper need to be adjusted
>> individually, the same is probably true of parmesan cheese and its
>> proportion to mozarella.
>>
>>> Seasoning: Garlic salt and pepper, all in one.
>>
>> IMO, anyone who uses garlic salt, instead of fresh garlic and salt, is
>> eating crap pizza. 8
>
> Actually granulated garlic is much better than fresh on pizza... and
> anyone who needs to salt their pizza is eating shit pizza, ergo is
> afflicted with TIAD.
>

I'm a fan of granulated garlic, too. Pizza, because of the cheese is
salty. Who would put more salt on it?

--
From somewhere very deep in the heart of Texas

On 8/13/2014 12:10 PM, Brooklyn1 wrote:
> On Wed, 13 Aug 2014 13:40:53 -0400, pltrgyst > wrote:
>
>> On 8/13/14, 11:48 AM, Thomas wrote:
>>> On Tuesday, August 12, 2014 9:42:17 PM UTC-4, Christopher M. wrote:
>>>> I do like a dusting of grated cheese.
>>>
>>> If anyone needs to add cheese to their pizza, they are eating crap pizza.
>>
>> Maybe not. Since the sensitivity of taste buds change as one ages, and
>> it's universally acknowledged that salt and pepper need to be adjusted
>> individually, the same is probably true of parmesan cheese and its
>> proportion to mozarella.
>>
>>> Seasoning: Garlic salt and pepper, all in one.
>>
>> IMO, anyone who uses garlic salt, instead of fresh garlic and salt, is
>> eating crap pizza. 8
>
> Actually granulated garlic is much better than fresh on pizza... and
> anyone who needs to salt their pizza is eating shit pizza, ergo is
> afflicted with TIAD.
>
No, granulated garlic can _never_ be better than fresh on pizza, never.

On Tuesday, August 12, 2014 12:36:07 PM UTC-10, Christopher M. wrote:
> I like a lot of pepper on my pizza (either red pepper or black pepper).
>
>
>
> But I put so much pepper on my pizza that it suppresses the flavors of the
>
> cheese, sauce, etc.
>
>
>
> I tried adding some salt and reseasoning the pizza, but that just made it
>
> dry, and too salty.
>
>
>
> Should try a salt/pepper mix, or garlic salt, or onion salt?
>

I use salt and pepper on my sauce because I use tomato paste straight from the can. That's the first thing that goes on it. I add other stuff too like granulated garlic and a dry spaghetti sauce mix from Costco. If I feel like it, I'll add about 3 tablespoons of chopped garlic on top of everything. Oh yeah.

>
>
>
>
> W. Pooh (AKA Winnie P.)

On Wed, 13 Aug 2014 13:08:22 -0600, Mayo > wrote:

> On 8/13/2014 12:10 PM, Brooklyn1 wrote:
> >
> > Actually granulated garlic is much better than fresh on pizza... and
> > anyone who needs to salt their pizza is eating shit pizza, ergo is
> > afflicted with TIAD.
> >
> No, granulated garlic can _never_ be better than fresh on pizza, never.

I like both. Granulated is fine if you're using meat like hamburger,
sausage or pepperoni and piling on 5 billion other things, but I want
fresh on simpler pizzas where each flavor can be appreciated.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 13 Aug 2014 12:18:07 -0700 (PDT), dsi1 >
wrote:

> I use salt and pepper on my sauce because I use tomato paste straight from the can.
>
I like salt on the crust. I sprinkle the naked edge with kosher salt
before baking and it's like a pizza pretzel after it's baked. I
started off using straight tomato paste too. Try tomato pesto
sometime (you'll find it in a jar on the shelf next to the basil pesto
- hope you have Classico brand) and you'll never go back.

> That's the first thing that goes on it. I add other stuff too like granulated garlic and a dry spaghetti sauce mix from Costco. If I feel like it, I'll add about 3 tablespoons of chopped garlic on top of everything. Oh yeah.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/13/2014 1:18 PM, sf wrote:
> On Wed, 13 Aug 2014 12:18:07 -0700 (PDT), dsi1 >
> wrote:
>
>> I use salt and pepper on my sauce because I use tomato paste straight from the can.
>>
> I like salt on the crust. I sprinkle the naked edge with kosher salt
> before baking and it's like a pizza pretzel after it's baked. I
> started off using straight tomato paste too. Try tomato pesto
> sometime (you'll find it in a jar on the shelf next to the basil pesto
> - hope you have Classico brand) and you'll never go back.

I've done it with pesto before. It's great! If I have any, I'll always
use that.

>
>> That's the first thing that goes on it. I add other stuff too like granulated garlic and a dry spaghetti sauce mix from Costco. If I feel like it, I'll add about 3 tablespoons of chopped garlic on top of everything. Oh yeah.
>
>

Ha ha, why the hell didn't I think of that? Thanks.

Yesterday I pulled out some dough that's been sitting on the
refrigerator for about a week. It was starting to get funky. It's a
really wet dough so I added some flour and honey to it and made a stiff
dough out it and let it sit out for 3 hours then stuck it back in the
refrigerator for tonight. My daughter saw the dough sitting on the
counter and asked me if I was making pizza. "That's for tomorrow" I
said. This was met with some grumbling.

By tonight, that dough is going to be pretty elastic. Hopefully, I'll
remember to Kosher salt the edges. It'll be a tragedy if I don't.

On Wed, 13 Aug 2014 08:48:44 -0700 (PDT), Thomas >
wrote:

>On Tuesday, August 12, 2014 9:42:17 PM UTC-4, Christopher M. wrote:
>> I do like a dusting of grated cheese.
>
>If anyone needs to add cheese to their pizza, they are eating crap pizza.
>
>Seasoning: Garlic salt and pepper, all in one.

In Iceland, they serve their "pizza" with salt and pepper- and IIRC
there wasn't any tomato sauce/stuff. Was really tasty with the sea
salt and fresh pepper- some tomatoes and small amounts of ham? My
memory says it tasted really fresh and not heavy. I loved it.

aloha,
Cea

On Wed, 13 Aug 2014 14:23:15 -1000, dsi1
> wrote:

> By tonight, that dough is going to be pretty elastic. Hopefully, I'll
> remember to Kosher salt the edges. It'll be a tragedy if I don't.




--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Other spices could also include a traditional "Italian Seasoning"mix, if you don't want to make your own.

N.

On 8/13/2014 5:12 PM, sf wrote:
> On Wed, 13 Aug 2014 13:08:22 -0600, Mayo > wrote:
>
>> On 8/13/2014 12:10 PM, Brooklyn1 wrote:
>>>
>>> Actually granulated garlic is much better than fresh on pizza... and
>>> anyone who needs to salt their pizza is eating shit pizza, ergo is
>>> afflicted with TIAD.
>>>
>> No, granulated garlic can _never_ be better than fresh on pizza, never.
>
> I like both. Granulated is fine if you're using meat like hamburger,
> sausage or pepperoni and piling on 5 billion other things, but I want
> fresh on simpler pizzas where each flavor can be appreciated.
>
>
I am a garlic junkie, fresh chopped and warmed a bit in olive oil, I'm good.

On Wed, 13 Aug 2014 22:21:44 -0600, Mayo > wrote:

> On 8/13/2014 5:12 PM, sf wrote:
> > On Wed, 13 Aug 2014 13:08:22 -0600, Mayo > wrote:
> >
> >> On 8/13/2014 12:10 PM, Brooklyn1 wrote:
> >>>
> >>> Actually granulated garlic is much better than fresh on pizza... and
> >>> anyone who needs to salt their pizza is eating shit pizza, ergo is
> >>> afflicted with TIAD.
> >>>
> >> No, granulated garlic can _never_ be better than fresh on pizza, never.
> >
> > I like both. Granulated is fine if you're using meat like hamburger,
> > sausage or pepperoni and piling on 5 billion other things, but I want
> > fresh on simpler pizzas where each flavor can be appreciated.
> >
> >
> I am a garlic junkie, fresh chopped and warmed a bit in olive oil, I'm good.

Oh, yeah... serve that to me and I'm your friend for life.

Not really, but it sounded good. LOL


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/13/2014 2:48 PM, sf wrote:
> On Wed, 13 Aug 2014 14:23:15 -1000, dsi1
> > wrote:
>
>> By tonight, that dough is going to be pretty elastic. Hopefully, I'll
>> remember to Kosher salt the edges. It'll be a tragedy if I don't.
>
>
>
>

I made a pizza last night and salted the edge with the Kosher. It's a
damn good idea - thanks. I stuck the pan on the floor of the oven to
crisp up the crust for two minutes. Don't go much longer than this or
it'll burn. Check the bottom after a minute. You might want to do what I
did - turn off the oven and turn on the broiler and then lay the pan on
the bottom. When the crust is done, stick it next to the broiler. Again,
you have to be careful not to burn the pizza.

On 8/13/2014 10:52 PM, sf wrote:
> On Wed, 13 Aug 2014 22:21:44 -0600, Mayo > wrote:
>
>> On 8/13/2014 5:12 PM, sf wrote:
>>> On Wed, 13 Aug 2014 13:08:22 -0600, Mayo > wrote:
>>>
>>>> On 8/13/2014 12:10 PM, Brooklyn1 wrote:
>>>>>
>>>>> Actually granulated garlic is much better than fresh on pizza... and
>>>>> anyone who needs to salt their pizza is eating shit pizza, ergo is
>>>>> afflicted with TIAD.
>>>>>
>>>> No, granulated garlic can _never_ be better than fresh on pizza, never.
>>>
>>> I like both. Granulated is fine if you're using meat like hamburger,
>>> sausage or pepperoni and piling on 5 billion other things, but I want
>>> fresh on simpler pizzas where each flavor can be appreciated.
>>>
>>>
>> I am a garlic junkie, fresh chopped and warmed a bit in olive oil, I'm good.
>
> Oh, yeah... serve that to me and I'm your friend for life.
>
> Not really, but it sounded good. LOL
>
>
Oh heck yes!

On Thu, 14 Aug 2014 08:06:22 -1000, dsi1
> wrote:

> On 8/13/2014 2:48 PM, sf wrote:
> > On Wed, 13 Aug 2014 14:23:15 -1000, dsi1
> > > wrote:
> >
> >> By tonight, that dough is going to be pretty elastic. Hopefully, I'll
> >> remember to Kosher salt the edges. It'll be a tragedy if I don't.
> >
> >
> >
> >
>
> I made a pizza last night and salted the edge with the Kosher. It's a
> damn good idea - thanks.

You're very welcome!

> I stuck the pan on the floor of the oven to
> crisp up the crust for two minutes. Don't go much longer than this or
> it'll burn. Check the bottom after a minute. You might want to do what I
> did - turn off the oven and turn on the broiler and then lay the pan on
> the bottom. When the crust is done, stick it next to the broiler. Again,
> you have to be careful not to burn the pizza.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 14 Aug 2014 14:37:37 -0600, Mayo > wrote:

>On 8/13/2014 10:52 PM, sf wrote:
>> On Wed, 13 Aug 2014 22:21:44 -0600, Mayo > wrote:
>>
>>> On 8/13/2014 5:12 PM, sf wrote:
>>>> On Wed, 13 Aug 2014 13:08:22 -0600, Mayo > wrote:
>>>>
>>>>> On 8/13/2014 12:10 PM, Brooklyn1 wrote:
>>>>>>
>>>>>> Actually granulated garlic is much better than fresh on pizza... and
>>>>>> anyone who needs to salt their pizza is eating shit pizza, ergo is
>>>>>> afflicted with TIAD.
>>>>>>
>>>>> No, granulated garlic can _never_ be better than fresh on pizza, never.
>>>>
>>>> I like both. Granulated is fine if you're using meat like hamburger,
>>>> sausage or pepperoni and piling on 5 billion other things, but I want
>>>> fresh on simpler pizzas where each flavor can be appreciated.
>>>>
>>>>
>>> I am a garlic junkie, fresh chopped and warmed a bit in olive oil, I'm good.
>>
>> Oh, yeah... serve that to me and I'm your friend for life.
>>
>> Not really, but it sounded good. LOL
>>
>>
>Oh heck yes!

I've never seen a pizzaria that offers fresh garlic as a topping or a
condiment... they *may* use fresh garlic in making their sauce but the
shaker on the table contains granulated... and every pizzaria in the
US uses crappy canned pizza sauce that maybe they doctor... okay,
perhaps a few mom n' pops make their sauce from scratch but that'd be
exceedingly rare... the chain pizzerias and sizable joints have pizza
sauce delivered in #10 can cases by the pallet. It'd be very rare to
find a pizzaria in the US that serves homemade, it'd be exceedingly
rare to find any restaurant in the US that serves anything home made.

On 8/12/2014 6:36 PM, Christopher M. wrote:
> I like a lot of pepper on my pizza (either red pepper or black pepper).
>
> But I put so much pepper on my pizza that it suppresses the flavors of the
> cheese, sauce, etc.
>
> I tried adding some salt and reseasoning the pizza, but that just made it
> dry, and too salty.
>
> Should try a salt/pepper mix, or garlic salt, or onion salt?
>
>
> W. Pooh (AKA Winnie P.)
>
>
NOPE. Don't put either one on your crappy pizza. IF you feel the need
to sprinkle some use some "red pepper seeds" which are dried out crappy
stuff in shakers. They're on every table at your local pizza joint.
Oh, you might try that shaker Parmesan cheese, too. It's been
transferred from the green tube to a glass shaker.

I can't believe some poeple take this poster seriously.

Jill

On 8/14/2014 6:12 PM, Brooklyn1 wrote:
> On Thu, 14 Aug 2014 14:37:37 -0600, Mayo > wrote:
>
>> On 8/13/2014 10:52 PM, sf wrote:
>>> On Wed, 13 Aug 2014 22:21:44 -0600, Mayo > wrote:
>>>
>>>> On 8/13/2014 5:12 PM, sf wrote:
>>>>> On Wed, 13 Aug 2014 13:08:22 -0600, Mayo > wrote:
>>>>>
>>>>>> On 8/13/2014 12:10 PM, Brooklyn1 wrote:
>>>>>>>
>>>>>>> Actually granulated garlic is much better than fresh on pizza... and
>>>>>>> anyone who needs to salt their pizza is eating shit pizza, ergo is
>>>>>>> afflicted with TIAD.
>>>>>>>
>>>>>> No, granulated garlic can _never_ be better than fresh on pizza, never.
>>>>>
>>>>> I like both. Granulated is fine if you're using meat like hamburger,
>>>>> sausage or pepperoni and piling on 5 billion other things, but I want
>>>>> fresh on simpler pizzas where each flavor can be appreciated.
>>>>>
>>>>>
>>>> I am a garlic junkie, fresh chopped and warmed a bit in olive oil, I'm good.
>>>
>>> Oh, yeah... serve that to me and I'm your friend for life.
>>>
>>> Not really, but it sounded good. LOL
>>>
>>>
>> Oh heck yes!
>
> I've never seen a pizzaria that offers fresh garlic as a topping or a
> condiment...

Really?!?!?

> they *may* use fresh garlic in making their sauce but the
> shaker on the table contains granulated...

I've never seen a garlic shaker in a pizzeris!

> and every pizzaria in the
> US uses crappy canned pizza sauce that maybe they doctor... okay,
> perhaps a few mom n' pops make their sauce from scratch but that'd be
> exceedingly rare...

Not really, how bad are things where you live anyway?

> the chain pizzerias and sizable joints have pizza
> sauce delivered in #10 can cases by the pallet. It'd be very rare to
> find a pizzaria in the US that serves homemade, it'd be exceedingly
> rare to find any restaurant in the US that serves anything home made.

OK, that's just flat WRONG.

Brooklyn1 wrote:
>
> It'd be very rare to
> find a pizzaria in the US that serves homemade, it'd be exceedingly
> rare to find any restaurant in the US that serves anything home made.

If I wanted homemade anything, I'd stay at home and make it myself.
Save a lot of money too.

G.

On Fri, 15 Aug 2014 18:15:06 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> It'd be very rare to
>> find a pizzaria in the US that serves homemade, it'd be exceedingly
>> rare to find any restaurant in the US that serves anything home made.
>
>If I wanted homemade anything, I'd stay at home and make it myself.
>Save a lot of money too.

'Zactly! Most restaurant viands these days are factory packaged
products... anyone believes they're eating housemade is a fool. Jerks
order seafood in Frisco are eating defrosted chinky junk.

On 8/15/2014 7:58 PM, Brooklyn1 wrote:
> On Fri, 15 Aug 2014 18:15:06 -0400, Gary > wrote:
>
>> Brooklyn1 wrote:
>>>
>>> It'd be very rare to
>>> find a pizzaria in the US that serves homemade, it'd be exceedingly
>>> rare to find any restaurant in the US that serves anything home made.
>>
>> If I wanted homemade anything, I'd stay at home and make it myself.
>> Save a lot of money too.
>
> 'Zactly! Most restaurant viands these days are factory packaged
> products... anyone believes they're eating housemade is a fool. Jerks
> order seafood in Frisco are eating defrosted chinky junk.
>
Oh come on... you keep talking about how good [don't remember the brand]
frozen pizza is. So please don't pretend to be an expert on pizza.

Jill

On Sat, 16 Aug 2014 07:11:41 -0400, jmcquown >
wrote:

> On 8/15/2014 7:58 PM, Brooklyn1 wrote:
> > On Fri, 15 Aug 2014 18:15:06 -0400, Gary > wrote:
> >
> >> Brooklyn1 wrote:
> >>>
> >>> It'd be very rare to
> >>> find a pizzaria in the US that serves homemade, it'd be exceedingly
> >>> rare to find any restaurant in the US that serves anything home made.
> >>
> >> If I wanted homemade anything, I'd stay at home and make it myself.
> >> Save a lot of money too.
> >
> > 'Zactly! Most restaurant viands these days are factory packaged
> > products... anyone believes they're eating housemade is a fool. Jerks
> > order seafood in Frisco are eating defrosted chinky junk.
> >
> Oh come on... you keep talking about how good [don't remember the brand]
> frozen pizza is. So please don't pretend to be an expert on pizza.
>
LOL, you got him good Jill! Zing! He probably thinks Domino's is
gourmet pizza. As far as his other claims about "most restaurants",
he only eats at chain restaurants like Olive Garden, Applebee's,
Chili's, TGIF - so of course he thinks nothing is prepared in the
kitchen and everything is microwaved just before serving.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.