thin BROOKLYN STYLE pizza is PIZZA.

thick is not.


saying its `Chicago` or `Sicilian` does not make it pizza. its just a gimmick.


thin, crispy, and greasy. mmm mmm good.

 

Thin crust with lots of cheese and grease.

 

I learned from a couple of Brooklyners Sicilian is basically a double-dough, overproofed thin pie crust. I will admit, Chicago pizza is a different ballgame all together...The dough is heavy & normally greasy, the sauce is sweet & pre-cooked. They also use a lot of Jack cheese

Thin is my fav, but I will not discriminate against any pie...especially when intoxicated...

Favorite Sicilian is green olives, onions, mushrooms, pepperoni & chopped garlic...easy on the sauce

 

Anyone ever have that crazy Rhode Island square Pizza with no cheese? It's actually pretty good. I think they call it "bakery pizza" or something like that.

 

We have that in the Italian market around here...just good crust & thick sauce...maybe a sprinkle of parm/romano cheese.

They eat it cold. meh...

 

Exactly....tastes pretty good, but weird.

 

i invite you this weekend to try the ORIGINAL pizza, coal brick oven like Soopa's favorite, thin, crispy, all homemade ingredients and not processed shit

Salvatore's Pizza in Port Washington...i'm buyin


o, and what separates good tasting pizza and bad tasting pizza is nothing more than simply the water used...the water up here in the northeast area is unmatched by New England, the South, or the West, which is why the best pizza around is limited to right around here

 

Umm...I wouldn't lump New England in there. Pizza around Boston is every bit as good as any I've had in NY. Pizzeria Regina in Boston

 

In Wyoming my friend asked for a cheese steak, they brought a T-bone with american cheese on top to him. And someone asked "why would you want cheese on your steak?"

 

:shakehd: Wyoming......oof.

 

i forgot about that place! MAN that was great pizza!

 

Yep, that's the way GOD intented pizza to be

I think that's an Italian thing. It's alright I work in RI and my Mom is remarried to a... ahh... Italian, so I get alot of it.

That stuff is the best. When devnull started the thread, that's the stuff I was thinking of. I haven't have Regina's since last August. Nice and greasy, thin, perfect. I like the 'roni the best

 

Eh...that's more a myth than anything else.

Main reason why pizzas aren't up to par is fools think it's easy money & open shops on every street corner, not knowing how to make a good pie.

I think the #1 biggest factor of making NY style pizza is simply the temp/type of oven. Oven has to be upwards of 550 degrees so it doesn't rise the dough too much & it HAS TO BE cooked on a brick/ceramic surface.

 

ya. the water thing is a myth scoot.

every single city and town has a different water supply. so for instance, LI and Manhattan... share ZERO in common.


Its just about knowing how to make it. And the ovens. This is also why the older places ALWAYS have better pizza....... ovens are conditioned and seasoned just right. mm

 

not a myth...parts of LI and Manhattan have hard water...i could go out to the Hamptons, and their pizza tastes different since the water out there is well water, which is soft

main ingredient in pizza is dough...so what makes dough???
Yeast- Yeast is the main ingrediant, it makes the dough rise
Salt- Salt is used for helping the dough rise
Sugar- Sugar is used for the flavoring
Water- Water dissolves the ingrediants making it work
Flour- Flour is also the main ingrediant used to make the pizza dough

all the condiments above can be bought anywhere in the states, EXCEPT water

as far as older oven go, THAT's the myth, Soopa...Salvatore's Pizza has existed for roughly 10 years, and it blows away other pizza shops that have been opened in Port Washington for over twice as long, AND Salvatore's is coal brick oven, not the "Baker's Pride" ovens

 

scoot. i never said old oven overruled knowing how to make good pizza. lol

but your crazy... do you think hard water is not found outside NY?!?! hahahahahahahaha

naive as always.

 

an d btw... to say the cheese and sauce isnt as important as the dough

omg.

:shakehd:

 

Order of Importance:

Dough
Sauce
Oven
Cheese

 

 

#1. RECIPE

 

"And the ovens. This is also why the older places ALWAYS have better pizza....... ovens are conditioned and seasoned just right. mm"

no i think hard water is found in major cities, but ferget the burbs...just b/c you have hard water in let's say Seattle doesn't mean they know how to make pizza right

and as far as the ingredients go, anyone can pour tomato puree and open a bag of shredded mozerella crap and combine 'em together and call their recipe unique, and in that way, i could care less about how important it is...now if you told me the tomato sauce was made from scratch on the premesis, if the mozerella was made on the premesis, if fresh basil was used, etc etc etc, THEN i'd say they're important

i'll bet i could make a better pizza using a Boboli crust and supermarket ingredients vs. the shit many pizzeria's use

 

Water?


There's alot more that goes into a good pizza than water. Besides, taste is subjective. Show me proof that water is that signifigant and I'll buy it.

 

omg you are insane dude.

you have proven that you are to good pizza what you are to sex... a virgin.

haha. how can you give no credit to a good sauce! thats half the battle. wow.

wow.

 

I love this thread.

Scooter...WELL water is hard, not soft. Soft water contains LESS minerals due to processing. 99.9% of water in rural DE is hard water(sulfur & iron). Doesn't harm the dough too much, BUT water softeners KILL dough...yeast do not like salt...they like sugar...but any self-restecting NOO-YAWKER will tell you, they don't use sugar in their dough. Our water near the beach is perfect for dough though.

Next...Soopa is DEAD ON! Older ovens make the best pie due to the even heat. It takes YEARS to break-in a brick oven properly. I've worked with 30 year old ovens that made excellent crust.

Order of Importance(for brick-oven pizza):

>>>Oven...Dough...Sauce...Cheese>>>

If the oven is whack, the dough will be horrible & rubbery...and then nothing else matters(you can swap the cheese & sauce importance). I've had sauce that was just Roma tomatoes, basil & salt & still kicked my ass cause it was so damn good.

My personal preference...only whole milk mozzarella...that's where you get the good flavor(and grease)...mmm...

 

ultimately, scooter... you... or i... do not know how to make the perfect pizza.

for all i know you dont know what a perfect pizza is... you are a putz afterall.

so. no point in any of us pretending like we know what makes a pizza good. for all i know....... it could be sweat from a fat bald italian dude that gives it that special flava.

 

Is that why good pizza so greasy?

 

mmmhmm.

that and the man-juice moozarell!

 

certainly...

"The Effects of Hard Water and Soft Water on Baked Goods . . .
As published by Bakers Journal, September, 2001
Question: When producing bread, is it better to use soft or hard water to achieve the best loaf qualities?
Answer: : Hardness of water is attributable almost totally to the presence of calcium and magnesium ions. These ions are primarily responsible for the destruction of the lathering capacity of soap and this property is used in testing for water hardness. Hardness is generally reported as the amount in parts per million (ppm) of calcium carbonate. Closely related to water hardness is pH of the water, i.e. its degree of acidity. Soft water can be slightly acid, but not always. Hard water is likely to be alkaline, but not always.
Both mineral content (degree of hardness) and acidity of the water used in baking may greatly affect the finished baked product. In breads, water represents about 40% of the total dough mass. Therefore, if even minor amounts of minerals are dissolved in the water, they may exert a measurable effect on dough characteristics and bread quality. Both the mineral content and acidity of the water used in baking may greatly affect the finished baked product. A water of medium hardness (50-100 ppm calcium carbonate) is considered to be the most suitable for baking purposes since some of the mineral salts have a strengthening effect on the gluten of the dough.

Excessively hard waters (above 200 ppm calcium carbonate) are undesirable because they retard fermentation by tightening or toughening the gluten structure too much. The minerals present apparently prevent the proteins from absorbing water. Corrective steps include an increase in the yeast level, a decrease in the amount of yeast food used since these contain minerals, the addition of acid, or a reduction in the amount of added dough improver since these also contain minerals). Malt supplementation is also recommended.

The somewhat high pH of hard water is undesirable because the high content of alkaline salts tends to neutralize the normal acidity developed during yeast fermentation. Since the functions of enzymes in dough are significantly affected by the pH of the medium (enzymes act at their optimum at pH levels between 4 and 5) it is evident that excessively alkaline waters, which raise the pH of the dough above the optimum range for enzyme activity, have a detrimental effect on the direction and quality of the fermentation. The alkaline pH can be adjusted by adding acetic acid, lactic acid or monocalcium phosphate.

Hard water has other disadvantages in that it can leave scale on boilers, water heaters, heat exchanges, hot water lines and other processing equipment.

On the other hand, soft waters (10-50 ppm calcium carbonate) are objectionable because they lack the gluten-strengthening minerals and tend to yield soft, sticky dough. Also, the somewhat low pH of soft waters has an accelerating effect on fermentation, requiring some reduction in fermentation time. While soft water may yield bread with fairly good volume and very even grain, its texture and colour are likely to be poor. Corrective steps include an increase in the use of yeast food and dough salt.

_______________________________



As published by The Baker's Exchange, September, 2000:
How to keep water in its proper place in bakery products ...
"Mineral content, or water hardness, is measured in parts per million, or ppm. Soft water - water with fewer than 40 ppm of dissolved minerals . . . will soften the gluten in dough. Using soft water yields soft, sticky doughs that don’t machine well.

So, a certain degree of hardness—or mineral content—in water is desirable. In fact, mineral yeast food was developed to correct the problem of dough weakness and stickiness caused by water that is too soft because it lacks enough dissolved minerals.
On the other hand, water that is too hard—water that contains more than 150 ppm of dissolved minerals—toughens gluten excessively, making it hard on mixers and retarding fermentation. In addition, hard water is tough on water-handling equipment. The minerals in excessively hard water can build up as scale in boiler pipes and steam generators, as well as in proof boxes. Eventually, the scale that builds up inside pipes and nozzles can prevent the water from running through at all."

 

:ghey: Bunch of baker propaganda.

 

here's how...you call canned sauce "good" like you would call a Bud good (you sure yer old enough to drink???)

i call homemade sauce "good" like i call a microbrew good

see the difference??? catch my drift??

 

lol. that article would make it seem as tho hard water is bad for dough...

and you make it sound like hard water is only available in the northeast

haha.

way to kill your argument chris! score!


ive had good pizza in a million places. ive even had good pizza in CANADA and FLORIDA!

its all about the recipe and the talent.


water is the least of the worries in making pizza. lol lol


the water

 

you are making absolutely zero sense.

when did i mention canned sauce?



you are a moron. dont try to put your half assed words in my mouth.


are you trying to imply that no pizza places make their own sauce?!?!? hahahahahahahahahh

 

Thanks Captain Cut & Paste but what does that has to do DIRECTLY with the taste and quality of pizza? How do you know that water is the cause of the bad tasting pizza? Sorry, but finding an article on the optimum range for enzyme activity only tells us part of the story. What % does that play into the overally quality of the pizza? Do you know? Maybe I'll ask a chef or someone who maybe knows something about cooking professionally?

Sometimes you come off as a know it all Chris

 

scooter your funny,

as someone else said to me...

its funny how you think your an expert at EVERYTHING.

you think you know it all.

but in reality you have no more idea then anyone else on this subject... you have never made a perfect pizza in your life. just like you have never made a female aroused.

 

ok, so now yer the expert right??? o i'm sorry, did you not just say "so. no point in any of us pretending like we know what makes a pizza good. for all i know....... it could be sweat from a fat bald italian dude that gives it that special flava."

 

are you fucking for real mang??? when was the last time you went out back to look at what they use??? ummmm how bout huge fucking cans of tomato "sauce"

would you like me to take some pictures this weekend you ignorant fuk??

 

This thread is making me hungry for more pizza, I'm going to go to the top of the Poland Spring and make some dough, let me bring my PH tester and lab kit for dough accuracy.

 

scooter........

lol.


wow dude.

ok its the `northeasts water` that makes pizza here good.


thats why every pizza shop in the city is better then anywhere else right? you cant have bad pizza in NYC. nope. not possible.


damn you are stupid

 

hey i answered yer question Ernie...water's significant...i showed you scientifically...go ask a chef about the taste

 

hahaha. maybe at wherever the fuck YOU think you get GOOD pizza.

my favorite place in albany makes it by hand.


my girlfriends restaurant makes it by hand. lol


perhaps what you see are canned tomatoes......... thats just the beginning of making a `sauce`


lol