I hadn't been able to make a pizza worth shit until I discovered
Italian extra-fine tipo 00 flour. The two major brands are Caputo and
Anna Napoletano (Cento) and are available at the better-stocked
grocers and Italian market-delis. It takes three hours to make the
dough - 2 to rise and 1 punch down and rest.

Now I've been cooking the shit out of pizzas and strombolis. This
would have cost $23+tax at the local Brooklyn pizzeria. But you can
make it for about $6 at home and slightly better since it can be
customized exactly how you want. With spicy fennel sausage,
pepperoni, onion, fresh basil, provolone, Romano, garlic, crushed San
Marzano tomatoes, and Italian seasoning.

https://www.flickr.com/photos/jerrys...blic/lightbox/

Instead of using a pizza stone I use this 16" perforated aluminum pan
and swish it around for 45-55 seconds over the big gas burner of the
stove, then pop it into a 550F oven. It takes about 9-10 minutes in
the oven and would compare favorably to the best pizza from your
favorite pizzaiolo.

Buon appetito!

~patches~

On 6/19/2017 11:32 PM, ~patches~ wrote:
> I hadn't been able to make a pizza worth shit until I discovered
> Italian extra-fine tipo 00 flour. The two major brands are Caputo and
> Anna Napoletano (Cento) and are available at the better-stocked
> grocers and Italian market-delis. It takes three hours to make the
> dough - 2 to rise and 1 punch down and rest.
>
> Now I've been cooking the shit out of pizzas and strombolis. This
> would have cost $23+tax at the local Brooklyn pizzeria. But you can
> make it for about $6 at home and slightly better since it can be
> customized exactly how you want. With spicy fennel sausage,
> pepperoni, onion, fresh basil, provolone, Romano, garlic, crushed San
> Marzano tomatoes, and Italian seasoning.
>
> https://www.flickr.com/photos/jerrys...blic/lightbox/
>
> Instead of using a pizza stone I use this 16" perforated aluminum pan
> and swish it around for 45-55 seconds over the big gas burner of the
> stove, then pop it into a 550F oven. It takes about 9-10 minutes in
> the oven and would compare favorably to the best pizza from your
> favorite pizzaiolo.
>
> Buon appetito!
>
> ~patches~
>

Looks good to me. Not sure why you had to put it over the burner, but
it is the result that counts.

I throw out every pizza i make. I truly suck at dough. We have seriously the best pizza in ne PA so i gave up. 50 pizzarias in 5 miles, 200 taverns included. 5 miles.

On 6/19/2017 11:32 PM, ~patches~ wrote:
> I hadn't been able to make a pizza worth shit until I discovered
> Italian extra-fine tipo 00 flour.
> Buon appetito!
>
> ~patches~
>
I don't believe this post. ~patches~ was no stranger to making pizza.
There was a big bruhaha over someone "stealing" pics years ago. I don't
believe she would ever have said it was "worth shit".

Jill

On Tuesday, June 20, 2017 at 3:56:06 PM UTC-7, Thomas wrote:
> I throw out every pizza i make. I truly suck at dough. We have seriously the best pizza in ne PA so i gave up. 50 pizzarias in 5 miles, 200 taverns included. 5 miles.

pizza dough/crust is the hardest part, so don't be discouraged...

marc

wrote in rec.food.cooking:

> On Tuesday, June 20, 2017 at 3:56:06 PM UTC-7, Thomas wrote:
> > I throw out every pizza i make. I truly suck at dough. We have
> > seriously the best pizza in ne PA so i gave up. 50 pizzarias in 5
> > miles, 200 taverns included. 5 miles.
>
> pizza dough/crust is the hardest part, so don't be discouraged...
>
> marc

Interesting, that was one of the first doughs I mastered. Then, I used
to work in a pizza place.

--

On 6/20/2017 6:56 PM, Thomas wrote:
> I throw out every pizza i make. I truly suck at dough.

You just need to kill yourself. Pizza is almost impossible to screw up.
Since you buy though, Dominoes is the way to go.

On Thu, 22 Jun 2017 15:32:58 -0400, Gary > wrote:

>On 6/20/2017 6:56 PM, Thomas wrote:
>> I throw out every pizza i make. I truly suck at dough.
>
>You just need to kill yourself. Pizza is almost impossible to screw up.
>Since you buy though, Dominoes is the way to go.

You can make the base too thick or too thin, you can get the fillings
right, but the base overbaked or vice versa, you can put too much
stuff on, you can put too wet stuff on. I can think of many ways to
ruin a pizza But then there's that glass of wine again.

On 6/22/2017 3:34 PM, Bruce wrote:
> On Thu, 22 Jun 2017 15:32:58 -0400, Gary > wrote:
>
>> On 6/20/2017 6:56 PM, Thomas wrote:
>>> I throw out every pizza i make. I truly suck at dough.
>>
>> You just need to kill yourself. Pizza is almost impossible to screw up.
>> Since you buy though, Dominoes is the way to go.
>
> You can make the base too thick or too thin, you can get the fillings
> right, but the base overbaked or vice versa, you can put too much
> stuff on, you can put too wet stuff on. I can think of many ways to
> ruin a pizza But then there's that glass of wine again.
>

Glass (or 2-3) of wine works every time. :-D

On Fri, 23 Jun 2017 17:57:06 -0400, Gary > wrote:

>On 6/22/2017 3:34 PM, Bruce wrote:
>> On Thu, 22 Jun 2017 15:32:58 -0400, Gary > wrote:
>>
>>> On 6/20/2017 6:56 PM, Thomas wrote:
>>>> I throw out every pizza i make. I truly suck at dough.
>>>
>>> You just need to kill yourself. Pizza is almost impossible to screw up.
>>> Since you buy though, Dominoes is the way to go.
>>
>> You can make the base too thick or too thin, you can get the fillings
>> right, but the base overbaked or vice versa, you can put too much
>> stuff on, you can put too wet stuff on. I can think of many ways to
>> ruin a pizza But then there's that glass of wine again.
>>
>
>Glass (or 2-3) of wine works every time. :-D

Yep