Dinner at the Anchovy's #2
Last week's topic was grilled cheese. Today we move on to pizza. How many of you make pizza at home? I don't mean throwing some topping on some kind of shell unit you bought in the freezer section of the grocery store. I'm always surprised to discover how few people I know don't make their own pizza dough, or do any bread-making at all. It isn't difficult and it doesn't take all that much time, and it's full of love (sorry folks, there is no love in a bread machine).
Now it's confession time. I'm not very good at throwing pizza dough. It's true. I roll out my pizza dough. There, I've said it. Here's some championship dough-throwers:
I like to add some corn meal to my dough. I add about one cup corn meal for every four cups of bread flour. I say about because I don't measure anything when I make pizza. I prefer bread flour to all-purpose. For the dough, I use water, yeast, a little sugar, a little salt, some olive oil and flour and that's it. I don't use a mixer; I enjoy doing it by hand.
I'm not going to go through the steps here. There are a billion descriptions on line. When I knead dough, I feel like I'm in touch with bakers throughout the centuries. It's a similar feeling I get when I paint. I feel like I'm there with the first painters, in a cave, suffering from indigestion from eating too much raw mammoth.
Pizza likes: a crunch to the crust; crushed red chiles; leeks; plenty of cheese; really good mushrooms
Pizza dislikes: a soggy crust; too much of everything; sauce that's too sweet
What about pizza related items like the panzarotto and the calzone? Do they even really qualify as pizza? There are pizza joints in Toronto that deep-fry giant panzarotti, filled with cheese and slices of ham. Yes, deep-fry. It is a little known fact that humans over the age of consent can't actually digest these items. Take it from me, and don't even try.
What's your favourite pizza style? Thin crust? Thick crust? Deep-dish Chicago style?
Our pal Stagg has taken us a couple times to a fantastic deep-dish joint on the north side of Chicago. Hey Stagg, what's that place called? I remember you telling us that the fellow who owned it died not so long ago. Is it still happening, and is the place still filled with all those lamps? Another time, we had deep dish at Checkers, and ordered so much more than we could eat that we passed out left-overs to every panhandler who approached us on the street. Funny the things you remember. Elvis Stojko was on TV in the pub, winning some big figure-skating event. I remember Tuffy saying, "He's from Richmond Hill"
My final question: if you have leftover pizza for breakfast, is it better cold or heated up in a toaster oven?
9 comments:
I have made pizza at home from scratch.
You're right Stagg loves his pizza.
I am not a huge pizza eater. When I do, I like the crist to be almost non-existant...just that thin. I often scrape the toppings off and leave the crust, pizza bones and all. I have eaten pizza the next morning cold or hot.
The thing is, pizza like grilled cheese and other starches I just gain weight. It just doesn't sit right with me. I suspect my stomach just never evolved to eat modern food.
I like the whole idea of "comfort food" and "fast food" which is like pasta, grilled cheese, pizza...take out food...but I feel exhausted after I eat them. Total sugar crash.
I try to keep starches down to once a week at most if I can.
When Stagg and I go for pizza, he eats pizza and I usually order this amazing salad with lettuce, blue cheese, bacon, eggs and avacado. YUM! And easy on the weight!
Man, another great topic!
OK, I make my own pizza, crust and all. I don't throw mine, but I do make it either by hand or in the KitchenAid. I prefer thick crust to thin. My fave toppings are ham, feta, olives, mushrooms...I could go on and on. My favourite breakfast is cold left-over pizza!
Ahhhh, ze pizza. I have made from scratch and that is my favorite. Right now I'm on a thin crust thing, with spinach, tomato, garlic, cheese - marinara or white sauce -
I'm in there with Candy - I can smell pizza and gain weight - but occasionally, I just have to do it.
My grandson is into pepperoni and black olives. Boring, but he likes it.
My favorite pizza place is a bar called "Ozone." It's out of this world delicious. Next is CiCi's low carb pizza, which is made in a type of pan that crisps the outside of the cheese and you throw everything in it with about 3 inches of cheese - ohhhh my - I have actually lost weight with this one when on Atkins.
Grandson eats it cold for breakfast - I could never eat pizza for breakfast, ever. Uh, unless it was a breakfast pizza. Hmmm...maybe crust, scrambled eggs, tofu, onions, mushrooms, spicy sausage, on a second thought breakfast pizza is sounding pretty good
The name of the pizza place on the North side is Gulliver's...the family is trying to keep up the quality and style of the owner who is now in the pie in the sky!! I love Chicago style..many people just buy frozen cheapos and add even more favorites. Candy & Tiff taught me about pizza "bones". New York style is a little strange.
I can go both ways on pizza. I love the deep-dish, but at the same time you need to have some serious pizza commitment to go at one of those.
The first time I heard the term pizza bones was back in the 80s when a friend of mine had a German Shepherd who looked like he was 200 years old. He had arthritis in all four legs and he kind of hobbled along really slowly. I loved that dog. My friend would always save him the "pizza bones". Personally, I think the pizza bones can be the best part if the crust is really good.
Candy, you're right of course. Pizza does cause one to crash. That's why we have beer, to extend the true glory of the pizza, to avoid the crash just a little bit longer.
Gardenia, pizza is the breakfast of champions. I can handle it cold or toasted, but NEVER microwaved. There ought to be a law against microwaving pizza.
What a great topic! I make pizza quite often, and I don't throw my crust either, but I certainly need it by hand. I use a combination of whole wheat, white flour, and cornmeal, and it makes crust that is this close to heaven. I love the way the whole house smells all cheesy after baking pizza.
Spinach and lots of cheese (especially Asiago) are my favourite toppings.
It's best to heat it up for breakfast, but there is nothing wrong with having a little cold slice while you are waiting.
Now I am starving!
Oh yeah, that is right about the microwave, it sems to mush all breads and pastries...especially pizza. I forgot to say how funny the calzone topic is.
The last time I ate a calzone I thought I would die. I was in cramps for two days. I can't even bear the look of them...but sheesh, kids seem to be just fine eating them...
Thin crispy crust (makes for nice bones) with jamón serrano, chorizo, onions and mushrooms ... lots of cheese (and lots of garlic in the sauce). Sometimes pesto and cheese with mushrooms.
I prefer leftovers (when this happens) to be reheated in the oven.
It's true comfort food for me, and curiously, one of the things I am able to eat - and actually enjoy eating - when I get chemo nausea.
Haven't made my own crust in ages. I buy fresh dough here and roll it out.
I've only ever had baked calzone and thought it was quite good. I can't believe they even make a deep-fried version - it sounds awful!
Homemade pizza is a regular Friday or Saturday night event here in whoville. db makes a perfect tomato sauce (a key ingredient). We each make our own dough. His is a beautiful stretchy then baked into a fluffy crust while mine is a rice flour based dough that is thin and crispy.
Toppings vary, but almost always include mushrooms (this week it was fresh chanterelles, yum, yum).
Leftover cold pizza is more of a mid-morning snack for me. I don't usually heat it up.
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