GDT: Game #73 - New York Rangers @ Florida Panthers - 5pm EST, MSG

[duhmetreE]

Florida is playing for their Playoffs lives....

should be a tough game, they are coming off of 2 losses.... unless they just fold

We wont catch Carolina, but I'd like to pass Jersey and Toronto in the standings.

 

[Boris Zubov]

I use regular oven and cast iron pizza pan
View attachment 675553

Pizza stone for me...

 

[Boris Zubov]

My favorite pizza back in Finland was tuna fish. I think it is one of the top 3 favorites for Finns.
Here in the USA nobody seems to know about such thing.
My wife has made it for me occasionally (she won't eat it). Tastes good, but still not the same as the Finnish one.

You're going to have a very tough time convincing a bunch of NYers that tuna fish belongs on pizza.

I know this may come across the wrong way, but just because you can throw some random ingredients on some stretched dough, that doesn't mean it's pizza.

Korean BBQ on dough...not pizza
Salad on dough...not pizza
Chicken with BBQ sauce on dough...not pizza
Tuna fish on dough...not pizza

I'm not saying you can't enjoy those things if that's your preference, but as a pizza purist they shouldn't be called pizza. Personally, I feel like Pizza should be like Champagne, in order to be considered "pizza" it should follow the original recipe from Naples. Red sauce, Mozzeralla Cheese & dough. Exceptions can be made for white pies. Anything more than 3 toppings is a soggy mess.

Feel free to flame away.

 

[Sisu4ever]

You're going to have a very tough time convincing a bunch of NYers that tuna fish belongs on pizza.

I know this may come across the wrong way, but just because you can throw some random ingredients on some stretched dough, that doesn't mean it's pizza.

Korean BBQ on dough...not pizza
Salad on dough...not pizza
Chicken with BBQ sauce on dough...not pizza
Tuna fish on dough...not pizza

I'm not saying you can't enjoy those things if that's your preference, but as a pizza purist they shouldn't be called pizza. Personally, I feel like Pizza should be like Champagne, in order to be considered "pizza" it should follow the original recipe from Naples. Red sauce, Mozzeralla Cheese & dough. Execeptions can be made for white pies. Anything more than 3 toppings is a soggy mess.

Feel free to flame away.

I see your point there.
I am not a culinary expert by any means. I have heard said that the pizza offerings here in the USA is not the same at all as the pizza in Italy. Same applies to food such as Mexican and Chinese foods. They are not the same as offered in their natives countries, but rather "transformed" to satisfy the American tastebuds.

 

[Boris Zubov]

I see your point there.
I am not a culinary expert by any means. I have heard said that the pizza offerings here in the USA is not the same at all as the pizza in Italy. Same applies to food such as Mexican and Chinese foods. They are not the same as offered in their natives countries, but rather "transformed" to satisfy the American tastebuds.

Traditional NY pizza combines the same 3 ingredients as the original Neopolitan pizza. The differences are the ovens & the type of flour which produces the differences in the crusts. Many NY pizzerias also began using mass produced shredded mozzarella cheese in the 50s & 60s that distinguished it a bit more from the Naples original. Each has their own unique taste, but it all comes down to personal preference.

I don't love Neopolitan style pizza here in the USA, I'll eat it, but it's not my favorite. However, in Europe, it's OUTSTANDING. They are way more skilled with those wood ovens & understand how to crisp the crust. Here in America, Neopolitan pizzas are always soggy & limp. I'm sure the same way a European pizza maker would struggle to make a NY style crust in Europe, it's just the subtle differences of the culture.

The problem is the pizza you see advertised on TV from Dominoes, Pizza Hut or Papa Johns. That shit gives pizza a bad name but unfortunately that's what most people consider USA pizza because that's what 95% of the country has access to.

 

[The Crypto Guy]

Igor or Halak tonight?

 

[Bob Richards]

 

[KevinFinnerty]

Our defense side stats are pretty pretty pretty good

Igor or Halak tonight?

Looks like Igor but what do I know

 

[Holocene]

this team is 4th in GA? i’m not sure if that says more about our team or how bad the rest of the teams/goalies in the league are. i know scoring is up but it sure feels like we’ve had a down year defensively and igor hasn’t been superhuman for the entire season. pretty impressive!

 

[Loff]

why oh why

oh lawd

 

[Lion Hound]

Let's Gooooo Boys!!!!

 

[Circus86]

Roast ahead pizza experts of HFNYR. Still not 100% satisfied with dough and colour. Might be an oven thing.

 

[Boris Zubov]

Roast ahead pizza experts of HFNYR. Still not 100% satisfied with dough and colour. Might be an oven thing.

View attachment 675620

Pizza needs a few minutes more to cook & a little more cheese. Not bad looking however. Try turning your oven to as high as it goes & pre heating your stone.

 

[RickChartraw]

Let's Gooooo Boys!!!!

View attachment 675614

Olli Jokinen is bad karma imo. 4/11/2010

 

[romba]

Roast ahead pizza experts of HFNYR. Still not 100% satisfied with dough and colour. Might be an oven thing.

View attachment 675620

Oven temp? What do you cook it on?

Need some more cheese and a few more minutes, maybe on the bottom rack so the dough crisps up.

I use a metal pizza pan with parchment paper and a little olive oil (perfect for no sticking), oven temp 450-500 depending on my mood and the bottom of the dough comes out nice and crispy. Making some later tonight as my wife makes me do it every Saturday night though I’m not complaining about it lol.

I tried a pizza stone back in the day but everything stuck to it and it was impossible to clean so I moved on from that quickly.

 

[Circus86]

Pizza needs a few minutes more to cook & a little more cheese. Not bad looking however. Try turning your oven to as high as it goes & pre heating your stone.

Any advice on the dough? It's too dense. It's missing the good crust and air pockets.

 

[Boris Zubov]

Any advice on the dough? It's too dense. It's missing the good crust and air pockets.

What are you using for flour & what percentage of water are you mixing in?

 

[Circus86]

Oven temp? What do you cook it on?

Need some more cheese and a few more minutes, maybe on the bottom rack so the dough crisps up.

I use a metal pizza pan with parchment paper and a little olive oil (perfect for no sticking), oven temp 450-500 depending on my mood and the bottom of the dough comes out nice and crispy. Making some later tonight as my wife makes me do it every Saturday night though I’m not complaining about it lol.

I tried a pizza stone back in the day but everything stuck to it and it was impossible to clean so I moved on from that quickly.

Thanks for the advice. I use a pizza stone, oven temp 250 celcius (480F). The dough is too dense. Need to fix that somehow. Also needs more colour.

 

[Cmox]

Pizza stone for me...

View attachment 675583

Yes, we do the same regular oven and a pizza stone. We have this too.

Certainly helps a ton.

 

[Boris Zubov]

Yes, we do the same regular over and a pizza stone. We have this too. View attachment 675630
Certainly helps ton.

I have that exact same peel! Home pizza makers mess up when using a stone by not using generous amounts of flour on the bottom of the peel & some on the stone. Working in a pizzeria in college taught me all of this, but there's a bunch of things you can't do at home that you can do in a pizzeria setting.

 

[Circus86]

What are you using for flour & what percentage of water are you mixing in?

Flour is a Finnish brand lol. Mix it 5:2 flour/water. Also add some olive oil + yeast, salt.

 

[Boris Zubov]

Flour is a Finnish brand lol. Mix it 5:2 flour/water. Also add some olive oil.

You definitely need more water. That's why it's so dense. Try to get it up to 5:3.5. Wet dough is harder to work with, so don't be upset or discouraged when you have to scrap a few dough balls in the trash. Flour all over the board & on the stone is your friend. Adding another ounce or two of olive oil will darken the crust.

Also try experimenting with different flours. Home pizza making requires a lot of trial & error. See if you can find some bread flour at the grocery store. Works better than all-purpose in a home oven.

 

[Leonardo87]

This thread is making me crave pizza. Too bad I’m in California now. They tend to ruin pizza out here lol.

 

[Boris Zubov]

This thread is making me crave pizza. Too bad I’m in California now. They tend to ruin pizza out here lol.

I'm definitely going to pick up a pie....Just deciding if it's going to be pre-game or post game.

 

[cheech70]

My favorite pizza back in Finland was tuna fish. I think it is one of the top 3 favorites for Finns.
Here in the USA nobody seems to know about such thing.
My wife has made it for me occasionally (she won't eat it). Tastes good, but still not the same as the Finnish one.

I see your point there.
I am not a culinary expert by any means. I have heard said that the pizza offerings here in the USA is not the same at all as the pizza in Italy. Same applies to food such as Mexican and Chinese foods. They are not the same as offered in their natives countries, but rather "transformed" to satisfy the American tastebuds.

I saw pizza with hot dogs and french fries baked into the pizza in the mountains of abruzzi...also whenever my Zia would visit she put canned tuna in red sauce...never took a hold of that