- Thread starter
- #221
I’m also going to try my hand at some New York style, and New Haven style. Half the fun is experimenting. Even when the final product doesn’t achieve the desired result, it’s still pizza, and pizza is good for the soul.
Pizza!
- Thread starter desmoface
- Start date
0.8 pizza stone for 1 hour @480 but doing 3 pies after the other brings it to the limit.
Presented for your amusement and edification: "Regina Style:"
Hmmm. I never really thought of Canada as the pizza powerhouse of North America, but alongside the story about the home economist who introduced "pee-ZAIR-ee-ahs" to Canada in 1957 I ran across the factoid this morning that the beloved (!) "Hawai'ian" pizza was developed by a Greek pizzaiolo in Canada who was trying to capture the flavours of Chinese food.
"Cultural Mosaic" for sure.
O.H.
Hmmm. I never really thought of Canada as the pizza powerhouse of North America, but alongside the story about the home economist who introduced "pee-ZAIR-ee-ahs" to Canada in 1957 I ran across the factoid this morning that the beloved (!) "Hawai'ian" pizza was developed by a Greek pizzaiolo in Canada who was trying to capture the flavours of Chinese food.
"Cultural Mosaic" for sure.
O.H.
- Thread starter
- #224
I’d rock it.
I'm gonna throw a couple sausage pies tonight for Ground Hog Day.
One with Mrs. Hippie's Fresh Pork sausage, the other with my Moroccan Mutton sausage with cashews and chilis.
O.H.
One with Mrs. Hippie's Fresh Pork sausage, the other with my Moroccan Mutton sausage with cashews and chilis.
O.H.
- Thread starter
- #226
You should open a pizza joint and call it “Pizza Hippie.”
Yes, I have lived there a few times over the years and it is stupendous. Saskatoon has some good ones too. Calgary unfortunately has only a very few.
Laugh or cry? The world keeps turning...
O.H.
O.H.
- Thread starter
- #229
To each their own, but not a big fan of Pineapple on Pizza. Seems a lot of people like it, though.
I've always enjoyed it, to the point of going to incredible lengths to create a Canadian-bacon-flavoured meat alternative so I could get my fix back when I was eating a plant-based diet. Mrs. Hippie, who sometimes tires of my occasional obsessive searches for orthodoxy, suggested that if I wanted a damn pineapple pizza I should just have one and quit whining. So I did.
Ultimately I find Oscar Wilde's advice very useful. The easiest way to deal with a temptation is to give in to it.
O.H.
Ultimately I find Oscar Wilde's advice very useful. The easiest way to deal with a temptation is to give in to it.
O.H.
Same Spiel as the last few times (Thincrust; whole rye sourdough starter, 00 wheat, 24 hours cold fermentation) - excellent result!
Beauty!
OK, you're pushing me toward sourdough crust! That's a good thing. I made sourdough crusts years ago but man, talk about heavy. Now that I know a lot more about bread (and bake at least twice a week with sourdough) it's time to explore. My rye culture is booming at the moment; I've been making knackebrod and deli rye loaves. Hmm. Just got some new mozz today. Pizza sometime this weekend for sure.
O.H.
I wish I could find a decent pizza around here
Where's here?
- Thread starter
- #235
Make your own, it would probably be better than anything you could get locally.
I would never make my own pizza
- Thread starter
- #237
Your not alone, there aren't a lot of good pizza places near me, either.
Pizza joint around the corner
- Thread starter
- #240
That looks legit, right there.
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