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Pizza
Mar 20, 2007 19:26:46 GMT -5
Post by AREA666 on Mar 20, 2007 19:26:46 GMT -5
So sometime in my life I plan to open up a pizza place. I am taking classes in school to learn how to run my own business but I do not plan to open one up right after I graduate. I plan to join the FBI to finnish up my 20 years of federal service first so I can retire from that. So that gives me about 16 or so years before I will be able to open up something and I plan to use that time to perfect my foods. So if you all have favorite things that you like let me know. I figure I should find a good cross section of toppings people like, styles of pizzas, side dishes, etc. Right now I have my sauce where I like it, which is a really strong flavor since I do not like places that just put basically paste or a can of plain sauce on, and I have the bread good. So far I have not found anybody who does not like the pizzas which is a good sign and several people say I should open something now. But I am wanting to have more things. Like I only have one side dish ready right now which is a sausage bread my dad would always make for pot luck things and it always got eaten fast, so now I have learned how to make it. My next step I think is going to be in making the cheese blend. I know some places do only mozzarella and while I like it that way, I also want to make a blended cheese option. I figure I will experiment with putting the mozzarella together with cheddar and provalone. I believe that is the kind of mix that Pizza Hut does and I like their pizzas. I am also considering putting in the local to my area cheese called provell. I love that stuff but the problem with it is that it is not a very friendly pizza cheese. There is a place here called Imos that uses the cheese on its own and it gets very liquidy and I many people out here do not like that, but it has a really good flavor I want to try and include. So all in all if anybody has preferences on things they like in anything dealing with pizza let me know. Perhaps I will share my recipes on here as well if people want to try where I have things at right now, although I will just send a PM for those since things change often so I would not want like 10 versions being posted around here.
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Pizza
Mar 21, 2007 18:02:28 GMT -5
Post by Night Ω Wolfe on Mar 21, 2007 18:02:28 GMT -5
I love that you want to make it spicy.... I hate bland pizza! :11: There is this place I discovered last year called Pi that has the BEST pizza ever and yah know why? Cause they use tons of herbs over the cheese and in the bread to make it ohh so flavorful!
As for toppings:
1) make sure you have CANADIAN bacon.. I just love it and most places only have ham or bacon and it just isn't the same 2) my favorite topping no matter what else I put with it is banana peppers... mmm yummy 3) another thing I like to do which you could try is sprinkling FRESH Parmesan over the top of the finished pizza just before eating it 4) one other thing that Pi does which is great is they offer like 5 different types of mushrooms, that is really great since mushrooms have very different flavors to them and some people only like certain types
So that is all I can think of hope it helped a bit or at least was the kind of answer you were looking for :7:
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Pizza
Mar 21, 2007 18:20:38 GMT -5
Post by AREA666 on Mar 21, 2007 18:20:38 GMT -5
Cool, things like that help so thanks. I basically call my sauce flavor infused, which is what me and a friend were going to call a restaurant we wanted to open up where people would order a dish and then choose their flavor infusion level from 1-9, where one would be about twice the normal amount of any other place and 9 would be more flavor then meat or whatever and if people could actually eat something like that they would get a shirt or something.
I had always thought canadian bacon was just thinly sliced ham, so it is good to know that there is a difference. I also have never thought of putting the bananna peppers on a pizza. I love the things too so now I have to do it. I know papa johns has one that comes in the pizza box, but I just eat those on their own. Putting spices on the pizza is something I want to do because one of the frozen pizzas I get from Schwans is a plain cheese one and it has some really good flavor to it that the ones with toppings do not, so I figure I should put that flavor on all. Parmesean is another thing I am thinking of doing, and I might put it into the sauce at sometime. Mushrooms is something I would not have thought of since I do not like them. I like the flavor they can give things, but I do not like the texture so I take them off. I think most places only have one kind, so having an option is a good idea. Lastly if you want I can PM you the recipe for the sauce so you can have Alucard make it. If you want it though keep in mind that the flavor is pretty strong so eating it on its own it may not taste to good, but it works well on things. Me and my friend here like to eat it on its own, but we are also weird.
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Pizza
Mar 21, 2007 18:27:29 GMT -5
Post by Night Ω Wolfe on Mar 21, 2007 18:27:29 GMT -5
If you like pineapple then I suggest those with the banana peppers that if my favorite combo. Soooo yummy!
Hehe I like that.... so I can have Alucard make it... hehe you know me too well! :3:
But yeah I would love to try it so send it on...
I LOVE the idea of getting free tee-shirt if you are man enough to eat it haha great promo idea. Either that or you could do what some places have done and if you can eat it all you get it for free.
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Pizza
Mar 21, 2007 18:32:07 GMT -5
Post by AREA666 on Mar 21, 2007 18:32:07 GMT -5
I was thinking about the for free thing but it would not be a large amount of food like the other places so I think many people could eat it so long as they can tolerate basically eating raw spices. I do love pineapple on pizza. One of my favorites is that and bacon (the real kind). I think will have to find a place that will put the peppers on as a topping. If some place can not then I will just have to do it myself. I will write up the recipe then. I only have it on paper right now so it will be a little while.
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Pizza
Mar 21, 2007 18:50:12 GMT -5
Post by Night Ω Wolfe on Mar 21, 2007 18:50:12 GMT -5
The Dominoes around me does banana peppers so you could check with them...
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Pizza
Mar 21, 2007 19:17:29 GMT -5
Post by Ari’laftia on Mar 21, 2007 19:17:29 GMT -5
Lets See, My favorite things... Very crispy bacon, crispy pepperoni, Really thick crust(I make an awesome pizza dough with lots of Parmesan and Italian seasoning) and lots of mozzarella, Like triple cheese thickness! If I think of more I'll let you know. Making dinner right now so I'm doing my best to keep up
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Pizza
Mar 21, 2007 19:25:35 GMT -5
Post by AREA666 on Mar 21, 2007 19:25:35 GMT -5
Sounds like you like pizza the way I do then. We should trade dough recipies. The one I have typically is about an inch thick, although if it rises right it will be more like 1.5 inches and sometimes 2 in places. I also love the cheese and have no problems with ordering extra extra extra cheese from places and having them look at me like I am crazy and will die after eating a slice.
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Pizza
Mar 21, 2007 20:39:44 GMT -5
Post by Ari’laftia on Mar 21, 2007 20:39:44 GMT -5
Cool! I'll dig mine up in the morning, I just have to remember where I put my hard copy, I need to get it into my computer too. Oh Now I like the flavor of whole milk Mozz better than the skim, but I haven't yet tried the REAL Italian stuff but the store bought brand like Dragone. I know the skin stretches better though so maybe a blend of the two.
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Pizza
Mar 21, 2007 20:55:27 GMT -5
Post by AREA666 on Mar 21, 2007 20:55:27 GMT -5
Well I have to say that I do like the whole milk stuff as well. My favorite brand is the Precious one, but unfortunatly I can not get it out here. I did buy some when I was in Az over New Years and I brought two back with me that I froze and used semirecently on pizzas and it made it taste so much better to me then the brands out here. As for the real stuff I would say that mixing is a good idea. The so called real stuff is much softer and I think melts to creamy. Also pizza in Italy sucks compared to what we do here, but then again the ones I tried used like goat cheese and a plain tomato sauce with chunks in it, so there could have been other places better.
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Pizza
Mar 21, 2007 21:03:16 GMT -5
Post by beckyh on Mar 21, 2007 21:03:16 GMT -5
We have a pizza place in town that does an entire pizza that is just cheese bread. But its cheese bread with butt loads of garlic in it. Not just garlic powder, big chunks of garlic. You can also tell there is a healthy dose of butter in there too. I think its delicious.
I make my own pizza a lot as well, and I've kinda come up with this thing I've termed the "pizza wash" I found that when I put the dough in without the toppings on it yet, it firms up better (theres a culinary term for this I can't remember at the moment) But then I realized that if I put on my pizza wash on this non-topped dough, that you put flavor into the dough before toppings even hit it. My pizza wash is a mixture of good extra virgin olive oil, italian seasonings, and a splash of water. The olive oil adds flavor and helps to brown it and the water makes the dough tougher. While many don't like the tough dough thing, I kinda like the way it makes my pizza feel more substantial.
Food for thought. Literally. Just writing this makes me hungry... I wish you're pizza store of the future had delivery.
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Pizza
Mar 21, 2007 22:17:11 GMT -5
Post by AREA666 on Mar 21, 2007 22:17:11 GMT -5
Well it might have delivery, and with it being in the future maybe teleporters will be around so I can deliver anywhere. Anyway though I have not tried to put stuff on the dough like that and then bake it. I have done the prebake thing though where I just put the dough in and then take it out and put the toppings on. For me it did not seem to work to well, but I think by putting things on it that it would be a good idea. Only problem I can see for a pizza place is that will increase the time to make one pizza, or maybe I can have a conveyer belt that has two ovens or something so once it comes out of the first somebody can put things on it before it gets to the next.
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Pizza
Mar 22, 2007 4:21:52 GMT -5
Post by Deonhower Colmyne on Mar 22, 2007 4:21:52 GMT -5
ok mine will be a little weird... Most of the toppings we use are quite Asian, and although it is by geography, not all Asians like it. Or most of them DO NOT like it. Still there are a good number of people who do like it. And you, Area, might like it since it involves soda. Remember the Sweet Stew I posted? It's similar except that you let the meat dry a bit. When the meat (pork or beef your choice) is a bit "baconed" you can include it as a topping on the pizza. This along with a contrast cheese (cheddar or mozzarella) gives a sweet-salty combination which I know some people like. Do not use green peppers because it will make the soda in the meat tangy. I don't know why but it does. It somewhat tastes like a burito, but less saltier and a bit juicy. It's like eating chunk of bacons on a good pizza with nice cheese. The best thing about this is, since soda buffs most spices, any type of herbal spice will do... though I cannot be 100% sure of that. Another variation includes chocolate... but errr... before I post that, some people maybe grossed out so I'll reserve that Generally has something to do with less tomato sauce, and a sweet breading.
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Pizza
Mar 22, 2007 9:15:19 GMT -5
Post by griffman on Mar 22, 2007 9:15:19 GMT -5
Deon I think you should post the chocolate recipe. Chocolate is good in a lot of things that aren't desserts...
As far as the rest of the thread goes, I think that putting the Parmesan cheese into the sauce is a good idea. I also kind of like the idea of the pizza wash thing Becky does, but I agree that it takes extra time to do it. The conveyor belt idea is neat.. I think you could probably just bake several crusts slightly then use them as they are needed.
How do you get your pizza dough even and make it so the toppings don't ooze over without pre-baking? Maybe it's just me but when I've tried to make a personal pizza it seems that I always get one side thicker than the other side, so it doesn't cook evenly and it also looks funny and pours some of the toppings out on the pizza stone.... Even when I try to fix it the dough just kind of pulls back to the middle while I'm topping it.
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Pizza
Mar 22, 2007 10:22:11 GMT -5
Post by AREA666 on Mar 22, 2007 10:22:11 GMT -5
Deon, do I use a lemon/lime kind of soda again?
As for making things not fall off the crust it could even have something to do with the crust. Like on mine I have not had anything fall off except once and sometimes it will be very uneven, but I think my crust rises so much the toppings do not get a chance. The one time stuff fell off for me was when I had more cheese then normal as well as three meat toppings, so I think I just had to much on it. I had pepperoni, italian sausage and thick pieces of bacon, so I think there was so much grease the things could not handle it. Things I do though that should help out some though is of course the throwing the pizza in the air trick to make it more even. That will make there natually be more along the perimiter of the crust so that part will rise more. Once that is done I also use a fork to poke little holes all over the crust, like I will poke it going in smaller and smaller circles inward like 50 or so times. That helps the sauce to get in a little deeper. I also put sauce on the entire top surface of the pizza. I dont like bland crusts so this way there is some sauce on it and also a little cheese that gets nice and crispy on it. I think those two things also make a little barrier for stuff to not slide off of.
Lets see, chocolate on a pizza I think is normal, or atleast in the way I am thinking of like in a desert pizza where it is a chocolate crust, with chocolate syrup sauce and then like powdered sugar on top of that. If the pizza is a more normal one with chocolate on top I think that is weird sounding, but I would still try it. I like the crust on a pizza to be sweet, so it should not really matter where the sweet flavor is coming from.
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