Hello,

Anybody know the secret to making good tasting greasy pan pizza crust?

I made a dozen or so faux pizza hovel pan pizzas last week using an
Internet recipe and the bottom of the crust usually burnt dark black and
when it didn't burn (by taking out earlier or lowering the temp) the crust
and/or pizza wasn't very tasty). I don't know if I greased the pan too
much, the temperature was too high/too low, needed to use different pans,
grease or what.

I pretty much used the recipe here
http://www.thatsmyhome.com/venettos/...-hut-pizza.htm

except water was whatever temperature a coffee maker spits it out at, used
a dash of salt instead of the 1/2 tsp, did not measure the oil when
greasing the pans (used extra virgin olive oil), didn't use rolling pin,
but flipped it in the air a couple of times, did not spray the outer edge
of dough with Pam or any other spray and I mostly used 450F instead of 475F
because I was using 2 dark non-stick cake pans (and also one silver one).
Topping was just plain mozzarella cheese and pepperoni.

Salty Thumb wrote:
> Hello,
>
> Anybody know the secret to making good tasting greasy pan pizza
> crust?

Heavy, black pan. Heat both over and under. The recipe is reasonably
close to the P.H. one, but if you're going to jerk it around and not
follow it, expect lousy results.

Oh, wait. You already got them.

> I made a dozen or so faux pizza hovel pan pizzas last week using an
> Internet recipe and the bottom of the crust usually burnt dark black
> and when it didn't burn (by taking out earlier or lowering the temp)
> the crust and/or pizza wasn't very tasty). I don't know if I greased
> the pan too much, the temperature was too high/too low, needed to use
> different pans, grease or what.
>
> I pretty much used the recipe here
> http://www.thatsmyhome.com/venettos/...-hut-pizza.htm

Actually, you didn't.

> except water was whatever temperature a coffee maker spits it out at,
> used a dash of salt instead of the 1/2 tsp, did not measure the oil
> when greasing the pans (used extra virgin olive oil), didn't use
> rolling pin, but flipped it in the air a couple of times, did not
> spray the outer edge of dough with Pam or any other spray and I
> mostly used 450F instead of 475F because I was using 2 dark non-stick
> cake pans (and also one silver one).

This kind of guesswork will fail every time. Congratulations. You
introduced enough variables to keep a team of mathematicians bored for a
long time. The water was too hot - 105F is baby-bottle warm. Salt serves
several purposes in yeast doughs and leaving it out or seriously cutting
quantity makes for different results. I also suspect that your dough
didn't rise because your hot water killed the yeast.

> Topping was just plain mozzarella cheese and pepperoni.

Exciting.

Pastorio

Bob (this one) wrote:
>
> > Topping was just plain mozzarella cheese and pepperoni.
>
> Exciting.
>
> Pastorio

I lived for a number of years with my niece who wouldn't eat any pizza
except pepperoni. Drove me absolutley insane. When she called me the
other day she mentioned that she now likes pizza with multiple
toppings.

There is hope for youth.

-L.

-L wrote:

> I lived for a number of years with my niece who wouldn't eat any pizza
> except pepperoni. Drove me absolutley insane. When she called me the
> other day she mentioned that she now likes pizza with multiple
> toppings.
>
> There is hope for youth.


My ex-girlfriend still won't eat any pizza except pepperoni. She's 38.
Some people never get over being picky.

Bob

"Bob Terwilliger" > wrote in news:444b36ea$0
:

> -L wrote:
>
>> I lived for a number of years with my niece who wouldn't eat any pizza
>> except pepperoni. Drove me absolutley insane. When she called me the
>> other day she mentioned that she now likes pizza with multiple
>> toppings.
>>
>> There is hope for youth.
>
>
> My ex-girlfriend still won't eat any pizza except pepperoni. She's 38.
> Some people never get over being picky.
>
> Bob
>
>
>

Jeez, if I would have remembered to get a green pepper I would have put it
some on. But that's about as exciting as it gets. Well, I'm also partial
to ham and pineapple (but without the pepperoni and peppers).

Salty Thumb wrote:

> "Bob Terwilliger" > wrote in news:444b36ea$0
> :
>
>
>>-L wrote:
>>
>>
>>>I lived for a number of years with my niece who wouldn't eat any pizza
>>>except pepperoni. Drove me absolutley insane. When she called me the
>>>other day she mentioned that she now likes pizza with multiple
>>>toppings.
>>>
>>>There is hope for youth.
>>
>>
>>My ex-girlfriend still won't eat any pizza except pepperoni. She's 38.
>>Some people never get over being picky.
>>
>>Bob
>>
>>
>>
>
>
> Jeez, if I would have remembered to get a green pepper I would have put it
> some on. But that's about as exciting as it gets. Well, I'm also partial
> to ham and pineapple (but without the pepperoni and peppers).

I stick with extra cheese, sausage, mushrooms and black olives.
I HATE pepperoni! It's like sticking a spoonful of salt in my mouth.
<shudder>

Too many years on a low sodium kick. You lose your taste for stuff like
that. I've not been able to eat at Arby's for years either.

Om

On Sun 23 Apr 2006 12:39:08a, Thus Spake Zarathustra, or was it Bob (this
one)?

> Salty Thumb wrote:
>> Hello,
>>
>> Anybody know the secret to making good tasting greasy pan pizza
>> crust?
>
> Heavy, black pan. Heat both over and under. The recipe is reasonably
> close to the P.H. one, but if you're going to jerk it around and not
> follow it, expect lousy results.
>
> Oh, wait. You already got them.
>
>> I made a dozen or so faux pizza hovel pan pizzas last week using an
>> Internet recipe and the bottom of the crust usually burnt dark black
>> and when it didn't burn (by taking out earlier or lowering the temp)
>> the crust and/or pizza wasn't very tasty). I don't know if I greased
>> the pan too much, the temperature was too high/too low, needed to use
>> different pans, grease or what.
>>
>> I pretty much used the recipe here
>> http://www.thatsmyhome.com/venettos/...-hut-pizza.htm
>
> Actually, you didn't.
>
>> except water was whatever temperature a coffee maker spits it out at,
>> used a dash of salt instead of the 1/2 tsp, did not measure the oil
>> when greasing the pans (used extra virgin olive oil), didn't use
>> rolling pin, but flipped it in the air a couple of times, did not
>> spray the outer edge of dough with Pam or any other spray and I
>> mostly used 450F instead of 475F because I was using 2 dark non-stick
>> cake pans (and also one silver one).
>
> This kind of guesswork will fail every time. Congratulations. You
> introduced enough variables to keep a team of mathematicians bored for a
> long time. The water was too hot - 105F is baby-bottle warm. Salt serves
> several purposes in yeast doughs and leaving it out or seriously cutting
> quantity makes for different results. I also suspect that your dough
> didn't rise because your hot water killed the yeast.
>
>> Topping was just plain mozzarella cheese and pepperoni.
>
> Exciting.
>
> Pastorio

I'm not disputing your comments, Bob, but I am curious about something. I
just now read the recipe, and the 3 oz. of oil in each pan seems like an
inordinate amount of oil, at least when compared to the pan pizza I've been
making for years. The pizza I make is quite good, but I also like the
Pizza Hut pan pizza from some of their stores on occasion. I wonder what
your thoughts are on the amount oil.

Thanks...

--
Wayne Boatwright @¿@¬
_____________________

On 24 Apr 2006 05:15:09 +0200, Wayne Boatwright wrote:

> I'm not disputing your comments, Bob, but I am curious about something. I
> just now read the recipe, and the 3 oz. of oil in each pan seems like an
> inordinate amount of oil, at least when compared to the pan pizza I've been
> making for years. The pizza I make is quite good, but I also like the
> Pizza Hut pan pizza from some of their stores on occasion. I wonder what
> your thoughts are on the amount oil.

3 oz does seem like a lot, but I think I use a lot of oil compared to
what is usually called for when I make pizza dough. I should measure
it sometime (remember 8 fluid oz to a cup)! As it is, I eyeball it
and think "woo, that's a lot", but it's not greasy by any stretch of
the imagination.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Sun 23 Apr 2006 08:42:52p, Thus Spake Zarathustra, or was it sf?

> On 24 Apr 2006 05:15:09 +0200, Wayne Boatwright wrote:
>
>> I'm not disputing your comments, Bob, but I am curious about
>> something. I just now read the recipe, and the 3 oz. of oil in each
>> pan seems like an inordinate amount of oil, at least when compared to
>> the pan pizza I've been making for years. The pizza I make is quite
>> good, but I also like the Pizza Hut pan pizza from some of their
>> stores on occasion. I wonder what your thoughts are on the amount
>> oil.
>
> 3 oz does seem like a lot, but I think I use a lot of oil compared to
> what is usually called for when I make pizza dough. I should measure
> it sometime (remember 8 fluid oz to a cup)! As it is, I eyeball it
> and think "woo, that's a lot", but it's not greasy by any stretch of
> the imagination.

I'm sure you don't use anywhere near that amount, Barbara. My recipe makes
1 15-inch pizza. I put 2 tablespoons of oil in the dough and perhaps 3
tablespoons in the pan before adding the dough.

Below is the nutritional analysis for 1 Pizza Hut Personal Pan Pizza,
including sauce, cheese, and a modicum of toppings. Out of curiosity, I
had to take it one step further and calculate the Weight Watchers Points
based on those figures. It comes to 49.5 points, at least two days worth
of points for most people on Weight Watchers. Looking at the following
figures makes it look like Death by Pizza.

Nutrition Facts
Calculated for 1 Personal Pizzas (626g)

Calories 1972
Calories from Fat 1169 (59%)
Amount Per Serving %DV
Total Fat 129.9g 199%
Saturated Fat 32.4g 162%
Polyunsat. Fat 53.4g
Monounsat. Fat 36.1g
Trans Fat 0.3g
Cholesterol 121mg 40%
Sodium 1794mg 74%
Potassium 745mg 21%
Total Carbohydrate 146.1g 48%
Dietary Fiber 6.0g 24%
Sugars 14.7g
Protein 55.5g 111%
Vitamin A 1349mcg 26%
Vitamin B6 0.3mg 12%
Vitamin B12 3.9mcg 64%
Vitamin C 6mg 10%
Vitamin E 21mcg 72%
Calcium 940mg 94%
Magnesium 93mg 23%
Iron 9mg 53%
Alcohol 0.0g Caffeine 0.0mg

--
Wayne Boatwright @¿@¬
_____________________

Salty Thumb wrote:

> I made a dozen or so faux pizza hovel pan pizzas last week using an...

Big snippage.

==
Help me understand this, when you say "faux pizza hovel pan pizzas" you
actually mean to say "FAKE pizza hovel pan pizzas?" Why not just say fake and
forget the faux.

Ray
Austin, TX
===


faux pizza hovel pan pizzas

"Ray S. & Nayda Katzaman" > wrote in
:


> Help me understand this, when you say "faux pizza hovel pan pizzas"
> you actually mean to say "FAKE pizza hovel pan pizzas?" Why not just
> say fake and forget the faux.

Because I generally make faux pizzas. Three faux me, and one faux somebody
else.

"Salty Thumb" > wrote in message
news:U2V2g.5674$ww6.3909@trnddc05...
> "Ray S. & Nayda Katzaman" > wrote in
> :
>
>
>> Help me understand this, when you say "faux pizza hovel pan pizzas"
>> you actually mean to say "FAKE pizza hovel pan pizzas?" Why not just
>> say fake and forget the faux.
>
> Because I generally make faux pizzas. Three faux me, and one faux
> somebody
> else.

soo funny!
Dee Dee