OT: HFNYR Official Foodie Thread including Craft Beer, Wine & Liquor

[romba]

On the homemade pizza front, I'm loving adding parmesan to my home made pizza, the flavor addition is wonderful, but it's making the pizza itself a bit too oily. I'm thinking of only including it in the sauce but not sure that will add the kick of flavor I'm looking for. I can look for less oily brands, but at the price parmesan costs me (dietary restrictions limit the brands I can buy) I don't want to be sampling too many lol

The other change I've made that the family loves is that instead of the traditional dough--->sauce--->cheese, I skip the sauce add then add dollops of it on top of the cheese about halfway through cooking. I also brush the crust edge with olive oil before popping into the oven, this makes the crust crispy but not hard/chewy on the outside and soft and fluffy inside. I don't use a pizza oven, just a very hot regular oven (450-500 degrees), so I frequently make minor adjustments to try to reach that elite home made pizza level.

 

[Boris Zubov]

On the homemade pizza front, I'm loving adding parmesan to my home made pizza, the flavor addition is wonderful, but it's making the pizza itself a bit too oily. I'm thinking of only including it in the sauce but not sure that will add the kick of flavor I'm looking for. I can look for less oily brands, but at the price parmesan costs me (dietary restrictions limit the brands I can buy) I don't want to be sampling too many lol

The other change I've made that the family loves is that instead of the traditional dough--->sauce--->cheese, I skip the sauce add then add dollops of it on top of the cheese about halfway through cooking. I also brush the crust edge with olive oil before popping into the oven, this makes the crust crispy but not hard/chewy on the outside and soft and fluffy inside. I don't use a pizza oven, just a very hot regular oven (450-500 degrees), so I frequently make minor adjustments to try to reach that elite home made pizza level.

Do you use a pizza stone or a Baking Steel in your oven?

 

[romba]

Do you use a pizza stone or a Baking Steel in your oven?

Similar to a baking steel. I work full time, have 4 kids (two little ones), and my wife works full time++ so I try to keep it as simple and quick as feasible. I don't preheat the baking steel/sheet, though I know that would probably make a difference, it's just easier and quicker to build the pizza on the item I'm going to cook it in.

What I'm trying to say is I'm not above taking shortcuts lol (but it's still pretty damn good).

 

[Boris Zubov]

Similar to a baking steel. I work full time, have 4 kids (two little ones), and my wife works full time++ so I try to keep it as simple and quick as feasible. I don't preheat the baking steel/sheet, though I know that would probably make a difference, it's just easier and quicker to build the pizza on the item I'm going to cook it in.

What I'm trying to say is I'm not above taking shortcuts lol (but it's still pretty damn good).

I'm curious about a Baking Steel...Once I move I'll invest in one.

 

[GoAwayPanarin]

For you homemade pizza folk, what flour are you using for your dough?

I've attempted this endeavor a few times and its the one thing I feel that I just can't get right.

 

[Kupo]

Enough of this health/fitness talk. This is a food thread dammit!

A new pizza place opened up by my sister's house in Massapequa Park, called Taglios. Roman style, unbleached, unbromated flour. You can eat 5 slices & not feel bloated. Absolutely phenomenal pizza. I love square style slices that are almost weightless & these were perfect. The regular would be a winner without the sesame seeds on the crust.

Looks incredible. People shit on the pizza in LI and I never understood why. La Piazza in Plainview has my favorite buffalo pizza ever.

On Lucali - You have to wait on line (a physical, in person line) to reserve your table.

Lucali's is hands down the best pizza I've ever had. I don't go to NYC to often. I'll take it over Sally's or Pepe's. City pizza just hits differently. Especially Lucali's. I think Portnoy gave it a 9+?

 

[Boris Zubov]

Looks incredible. People shit on the pizza in LI and I never understood why. La Piazza in Plainview has my favorite buffalo pizza ever.



Lucali's is hands down the best pizza I've ever had. I don't go to NYC to often. I'll take it over Sally's or Pepe's. City pizza just hits differently. Especially Lucali's. I think Portnoy gave it a 9+?

La Piazza looks great, thanks for posting that. I'll stop there on Saturday on my way to my sisters for a couple of slices.

It's nice to hear people from CT who can be honest & admit that NYC pizza is simply just better than anything else. Portnoy is such an assclown with his New Haven worshiping, but to his credit he convinced the internet that NH pizza is the holy grail. Don't get me wrong, Sally's, Pepe's, Modern all make good pizza. But it's just good, not great. I can name at least 50 places in the 5 boroughs that I'd rather have than those three spots. Truthfully, Zuppardi's in West Haven is much better than those three, but as always, pizza is extremely subjective.

 

[romba]

I get a lot of BBQ food out though and then I freeze it lol.

I hear that about BBQ! I'm at the point in my life where I grill 2-3 times a week lol, I even have learned to skin my chicken wing drumettes and flats to limit my fat/cholesterol intake as I'm no longer 25 years old. I grill regardless of weather- snow is one of my favorite weather types to grill in (after beautiful summer sunshine). Torrential downpours are the toughest, but still feasible as I have a garage with a metal door, which when raised shields the garage from the grill's heat. Walking back and forth from the house to the garage is the difficulty.

 

[NickyFotiu]

I hear that about BBQ! I'm at the point in my life where I grill 2-3 times a week lol, I even have learned to skin my chicken wing drumettes and flats to limit my fat/cholesterol intake as I'm no longer 25 years old. I grill regardless of weather- snow is one of my favorite weather types to grill in (after beautiful summer sunshine). Torrential downpours are the toughest, but still feasible as I have a garage with a metal door, which when raised shields the garage from the grill's heat. Walking back and forth from the house to the garage is the difficulty.

I got my first cholesterol in around 20 years this past August. I feared the results but actually was not bad (171).

 

[noncents]

zuppardi > other nhp

 

[Kupo]

La Piazza looks great, thanks for posting that. I'll stop there on Saturday on my way to my sisters for a couple of slices.

It's nice to hear people from CT who can be honest & admit that NYC pizza is simply just better than anything else. Portnoy is such an assclown with his New Haven worshiping, but to his credit he convinced the internet that NH pizza is the holy grail. Don't get me wrong, Sally's, Pepe's, Modern all make good pizza. But it's just good, not great. I can name at least 50 places in the 5 boroughs that I'd rather have than those three spots. Truthfully, Zuppardi's in West Haven is much better than those three, but as always, pizza is extremely subjective.

I wouldn’t say NYC pizza in necessarily better than New Haven. It comes down to preference. There’s a place that opened up in Westport where I work called Emmie’s Squared. They make Detroit style pizza which I never had. It was spectacular, despite me preferring thin crust pizza. Their burgers are incredible too.

 

[Boris Zubov]

For you homemade pizza folk, what flour are you using for your dough?

I've attempted this endeavor a few times and its the one thing I feel that I just can't get right.

Depends what kind of pizza you're attempting. For NY Style, King Arthur Bread Flour is probably the most versatile, easily sourced & easy to work with.

For Neopolitan style, which I don't reccomend without a dedicated pizza oven like an Ooni, you'll want something like Caputo 00.

 

[GoAwayPanarin]

Depends what kind of pizza you're attempting. For NY Style, King Arthur Bread Flour is probably the most versatile, easily sourced & easy to work with.

For Neopolitan style, which I don't reccomend without a dedicated pizza oven like an Ooni, you'll want something like Caputo 00.

Yeah it’s been mostly NY style.

Will grab some King Arthur this weekend!

 

[Boris Zubov]

I wouldn’t say NYC pizza in necessarily better than New Haven. It comes down to preference. There’s a place that opened up in Westport where I work called Emmie’s Squared. They make Detroit style pizza which I never had. It was spectacular, despite me preferring thin crust pizza. Their burgers are incredible too.

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I've seen this place online & wondered if it was worth a stop. It all looks good.

 

[rangersfansince08]

Nate's Detroit Pizza is the best. Detroit style is so good.

 

[rangersfansince08]

Danny and Coop's looks really good too. Heard the lines have died down too

 

[GoAwayPanarin]

Nate's Detroit Pizza is the best. Detroit style is so good.

They opened up on court the day we moved from CG.

Ive heard good things from several people.

 

[rangersfansince08]

They opened up on court the day we moved from CG.

Ive heard good things from several people.

They apparently had a BEC pizza a few months ago that I missed. Detroit style breakfast pizza sounds amazing.

 

[NCRanger]

I've seen this place online & wondered if it was worth a stop. It all looks good.

It's a national chain, believe it or not.

There are two of them in Charlotte. Have not tried it because it seems obscenely expensive.

 

[NickyFotiu]

Wrong thread

 

[noncents]

I wouldn’t say NYC pizza in necessarily better than New Haven. It comes down to preference. There’s a place that opened up in Westport where I work called Emmie’s Squared. They make Detroit style pizza which I never had. It was spectacular, despite me preferring thin crust pizza. Their burgers are incredible too.

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emmy's squared is a nationwide chain that started in brooklyn lmao. there's one in the gulch in nashville.

 

[Incubajerks]

For you homemade pizza folk, what flour are you using for your dough?

I've attempted this endeavor a few times and its the one thing I feel that I just can't get right.

It depends on what kind of pizza you want to make and if you know how to make it. I would recommend Manitoba, if someone is good they can also create flour mixes, the problem is that here they call pizza something that I wouldn't even give to the dog.