Papa John's here tonight. Going to pick it up now.
All things pizza
- Thread starter Brodirt
- Start date
I wish there was a pizzaria around here that offered the traditional-type that gets baked in a screaming hot oven and topped with a few simple ingredients: fresh tomato, basil, and some great oil!
I knew the owners of one such place in Boca but it was only open for a few months and then went defunct.
We're cooking up some pizzas here at work on monday. I'll be sure to put up some pics. We normally use Trader Joe's dough as our base and the sauce is, of course, homemade. Baked at 500 for around eight minutes they come out perfect.
I did a few summers and a fall semester working for Pizza Hut. That was at a time when the old ovens were being replaced by tunnel ovens. Standardization, and the advent of Pan Pizza reduced the emphasis on great thin-crust pizza.
I think it would be a safe statement to say American pizza bears little resemblance to "authentic" Italian pizza. IMO, the "real McCoy" is thin, with few ingredients. The emphasis is on those few components.
I think it would be a safe statement to say American pizza bears little resemblance to "authentic" Italian pizza. IMO, the "real McCoy" is thin, with few ingredients. The emphasis is on those few components.
Mmmm... none with beef.
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