Posted on 10/23/2016 9:10:07 PM PDT by nickcarraway
NO WAY.....East Coast people wouldn’t make nor eat that and call it Pizza!
Ummmmmm okay. That’s not a good analogy at all. I suppose you think anchovies on pizza isn’t really pizza at all.
What is your requirement for a pizza to be a pizza?
No, "everything" is NOT "allowed" on a pizza ( well it shouldn't be and all of the stupid, bizarre toppings on pizza, started in California, by people who don't know anything a bout food ! ); then it is something else.
Anchovies is more or less, okay, if you like them, I guess; at least it’s something that an Italian “might” use on a pizza, but don’t.
A "normal" pizza is a flatbread dough, covered in tomato sauce or tomatoes and cheese ( usually mozzerella ), some olive oil sprinkled on it, and baked. Sometimes pepperoni, Italian sausage bits, onions, mushrooms, or combinations of such, ad added to the toppings.
The crust varies from extremely thin to a bit thicker, depending upon where in Italy it originated.
Chicago "deep dish" pizza is a VERY recent, AMERICAN invention and NOT for real pizza...though a whole lot closer to it, than the California thought up BBQ chicken "pizza" etc. and the abortion that tops this thread.
where is the globalist and corruption toppings?
Personally, I believe pizza was eaten in the Garden of Eden, and I also believe it was a plain cheese pizza.
That said, I haven’t tasted a PROPER “plain” cheese pizza in a long, long, looooong time.
You know it’s proper when you have to stop chewing in the middle of the first bite because its so good you involuntarily close your eyes and groan with pleasure. And after that, the thought of any further “toppings” never enters your mind.
It’s the perfect food.
I had three such slices a few days ago. Yes, that's a LOT of pizza, but it was HEAVEN!
I was ranting :-). And I said fancy, not French :-).
And caviar is bleh. Wasn’t caviar originally a Russian peasant food?
No, caviar was NEVER "peasant food", but neither was it some "elitist food either.
In American, lobsters were so plentiful and looked down upon, that New Englanders, in Colonial times, feed them to their pigs.
Many once "cheap" dishes, now contain extremely expensive ingredients, and have risen in the ranks to be considered "chi-chi" food; Boeuf Bourguignon for one, because it has a French name. It's just French beef stew, with wine, after all....PEASANT FOOD!
At one time, gelatin molds were ONLY for the very wealthy. Times and tastes change, as does what is "in", "out", and considered to be top of the tree food stuffs.
Boeuf Bourguignon for one, because it has a French name. It’s just French beef stew, with wine, after all....PEASANT FOOD!
Hope you are well!
Jeb Bush makes the same recipe, but with sour grapes.
Why go to all that work? Just have a cheeseburger.
This is very serious business. Charlie Van Over figured out all the science and mystery of using a food processor for a perfect pizza dough.
Basic Pizza Dough using a food processor
Source: *Best Bread Ever* by Charles Van Over
This recipe benefits from a long retardation in the refrigerator. The longer, the better. It makes a very thin crust if you want. Stretches amazingly easy. At first trial, don’t vary from Charlie’s directions.
1 lb. (3 1/2-4 cups) unbleached all-purpose flour
2 tsp. fine sea salt
1/2 tsp. instant yeast (SAF)
9 1/2 oz. (1 cup 3 tbsp.) water
Cornmeal for the peel or baking sheet
Place the flour, salt, and yeast in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the water temperature so that the combined temperatures of the flour and water give a base temperature of 130F if using a Cuisinart or KitchenAid or 150 degrees F if using a Braun. With the machine running, pour all but 2 tablespoons of the water through the feed tube. Process for 30 seconds. Stop the machine and if the dough seems too dry, add the remaining water during the last 15 seconds of processing for a total of 45 seconds.
Stop the machine and take the temperature of the dough with an instant-read thermometer, which should read between 75F and 80F. If the temperature is lower than 75F, process the dough for an additional 5 seconds, up to twice more, until it reaches the desired temperature. If the temperature is higher than 80F remove the thermometer, scrape the dough from the food processor into an ungreased bowl, and refrigerate for 5 to 10 minutes. Check the temperature after 5 minutes; it should be 80F or cooler by that time.
Remove the dough from the processor, place it in a large ungreased bowl, and cover with plastic wrap. Allow the dough to ferment for 21/2 to 3 hours at room temperature, 70F to 72F It will not double at this point, but it will increase in volume somewhat.
Place the bowl of dough in the refrigerator and retard for at least 4 hours or up to 36 hours. Proceed with any of the recipes for pizza, focaccia, or schiacciata (Tusca flatbread).
Doing okay; hope that you and yours are too!
EXACTLY !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Again, talking about things that you don't know about, does NOT "help" you at all. Shoemaker, stick with thy last!
I’d try it without the beef and mustard.
You’re right.
Most Americans have no idea what pizza in Italy is like.
One Italian critic said the deep dish is more like lasagna than pizza.
I grew up eating home made sicilian and mainland pies that my grandmothers made, and my mother. Both grandmas from Italy/Sicily.
They wouldn’t take this stuff seriously at all.
But if you (not nopardons) guys like it, enjoy it. What can I say? But it ain’t pizza.
And where is the cultural appropriation crowd? How dare non-Italian-Americans make this food and, worse, adulterate it with American (bacon), English (cheddar) and German (hamburger) stuff and who knows where ketchup and mustard and pickles came from?
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