Posted on 04/03/2021 1:45:03 PM PDT by mylife
We stopped there on a whim when we were down there for a wake, we went back last year, and we will go again when things open back up. The food is delicious!
Best pizza in NY is Arturo’s on Houston. Get live music with your pizza as well. Order with Soppresatta, bell peppers and onions.
In Jer-zee? Others may mock me but La Sorrentina in North Bergen across from Jim Braddock park is my fave.
I am ordinarily opposed to capital punishment but if you dare put ranch dressing on your pizza, you should be hung, drawn, and quartered.
I have an opinion on this.
In middle TN it is picnic pizza in Antioch.
https://angelospicnicpizza.com/menu/
In North Carolina it is Rosario’s in Concord.
https://www.rosariospizzeria.com/
All good, just don’t put ranch dressing on your pizza.
READ LATER!
I found the Ohio listing. 4 locations in the Columbus general area. Have you been to any of them mylife?
I guess everyones personal taste dictates what makes a great pizza experience...from crust type to toppings, cheese, sauce.
Im in a Facebook group called Pizza Crust Addicts. Large group with people from around the world, many of them owning their own pizza restaurant/operation. The hot thing from what I noted so far is the Napolean type.. I mean these people are serious, hydration times, specific flour, yeast, tomatoes etc. Oh yes and special ovens..some really outrageously cool.. hand made, one carved into a huge stone wall..
Okay I guess Ive joined the ranks as my order from Amazon arrived a few days ago.. lots of the things I chuckled about just a month or so ago... Only thing I wont be getting probably is the oven.. we are in a garden condo and the patio area is not that big
Fun reading all your ideas and comments everyone. Thanks for the thread mylife and the few other pizza threads I note you have started.
too funny Clemenza...
no ranch dressing on pizza for you obviously (nor for me)
dough crust, sauce that is numero uno
Soppresetta, sweet peppers and onions
Here’s the latest post from the group I mentioned
Classic Margherita is always my favorite 🤩
makes 3x250gr pizzas:
Poolish:
177 g flour Caputo 00 Chef (red label)
177 g Water
0.15 g instant dry yeast
Mix and let it rest 24h at room temperature in a closed container
Dough:
Mix the Poolish with
121 g water
0.3 g active dry yeast
320 g four Caputo Chef
10 g salt
24 h in the fridge
Divide in 3 250g balls
24 h in the fridge again
4th day you cook them 😁
Oven temperature 400/450 Celsius
Here’s the latest post from the group I mentioned
Classic Margherita is always my favorite 🤩
makes 3x250gr pizzas:
Poolish:
177 g flour Caputo 00 Chef (red label)
177 g Water
0.15 g instant dry yeast
Mix and let it rest 24h at room temperature in a closed container
Dough:
Mix the Poolish with
121 g water
0.3 g active dry yeast
320 g four Caputo Chef
10 g salt
24 h in the fridge
Divide in 3 250g balls
24 h in the fridge again
4th day you cook them 😁
Oven temperature 400/450 Celsius
Ugh. Sorry. 2x
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