Buncha pizza snobs on this thread!
Take out/delivery is generally fast food in this country. That almost always means cheap and quick, but not high, handmade level quality. There’s nothing wrong with fast food—it’s an American made way to quickly feed a people in a hurry. I love it because I am a conservative who values efficiency, innovation and the success of business in general.
If you want the best pizza in the world learn to cook and make it yourself! If you like to spend a lotta money on something as pedestrian as pizza,knock yourselves out, but don’t look down your nose at happy working people’s eating pleasures!
And drinking pleasures. I’m heading to my favorite bar that serves $1 PBRs.
For my FReeper FRiends, I share my pizza recipe:
Pizza Sauce—by jonrick46
You will need:
1 large onion, minced
3 cloves garlic, minced
6 oz can tomato paste
28 oz can crushed tomato sauce
¼ cup Merlot wine
1 tsp salt
¼ tsp pepper
½ tsp marjoram
½ tsp thyme
½ tsp oregano
1-1/2 tsp basil
¼ tsp sage
½ teaspoon cayenne pepper
1 very small pinch of cinnamon
1 TBS Concord grape jelly
1 carrot, peeled
White sugar to taste
Olive oil for cooking garlic and onions
Method:
1. Chop the carrot and put in with half of the tomato sauce, in a food processor or blender, and puree until smooth.
2. Mince onion and cook in olive oil until golden brown in a sauce pan. Do this on a low enough heat to keep this browning process under control to keep from burning. Add minced garlic and cook briefly before adding the other half of the tomato sauce. The tomato sauce can be used to stop the browning process of the onion at the perfect stage of browning. Note: never cook garlic until it turns brown. This causes the garlic to get bitter.
3. Add the tomato paste, the rest of the tomato sauce from the food processor, and all of the ingredients. Simmer on low, stirring `every ten minutes. Be careful not to cause the sauce to splatter due to excessive heat. When sauce is thick, add sugar to taste. Let cool, then put in a storage container for the refrigerator. This sauce can be stored in the freezer for six months.
Pizza Dough from a Bread Maker:
You will need:
3 cups flour
1-1/4 cups water
2 tsp salt
2 TBS butter
2 tsp bread machine yeast
Method:
1. Put bread maker on 1st rise setting.
2. When cycle is complete, take dough out and spread out on a pizza pan. Preheat oven to 425 degrees. Spreading dough out on the pizza pan will take a little time because fresh dough has an elasticity that likes to return to its original shape. With a little punching and poking, the dough will form to the pan.
3. Without putting any ingredients on the pizza crust, put the pan in the 425 degree oven and cook the dough for 4 minutes. This precooks the dough so that the topping does not cause the dough to get gummy. You do not have a professional pizza oven and this step is necessary. The dough will have a stiff consistency when taken out. At this time you can put your toppings on the pizza crust.
4. First, spread a thin layer of sauce over the crust. Then, spread a layer of mozzarella cheese. Next, put your favorite toppings: pepperoni, red onion, olives, thin sliced tomato, mushrooms, anchovies, etc. Finally, put a thin layer of mozzarella cheese over your toppings.
5. Put your pizza in the 425 degree oven for 14 minutes. Check for done-ness. Add 5 more minutes if the topping appears watery.