that's just my "test pizza". what's wrong w/pepperoni & mushroom pizza?
Re: Ask BoganGod a question
Posted: Thu Feb 23, 2017 3:29 pm
by TA1LGUNN3R
Nothing, it's a fine pie, it's just not something i think requires the discerning, craftsmen-like attention that you did when you said Greek pies are better.
The only Greek place around here sell like pitas and stuff. Spanakopita, dolmas, thin crusty pizza that's not really pizza. There's usually a Greek style pizza at most places, mostly with feta, artichokes, etc. How does a Greek place make pizza differently like how you're talking about?
-TG
Posted: Thu Feb 23, 2017 3:37 pm
by 2dimes
The Greek places here use real, high quality cheese, lot's of sauce and a little olive oil to make Chicago style.
Re: Ask BoganGod a question
Posted: Thu Feb 23, 2017 3:39 pm
by riskllama
I will have to think about this.
Re: Ask BoganGod a question
Posted: Thu Feb 23, 2017 5:18 pm
by riskllama
ok, after doing some research, I have found a few interesting things : 1) "Greek style" pizza uses a lot of olive oil in the pans & the dough itself, resulting in. puffier, crispier crust. apparently, they drizzle it over the cheese too, before it goes in the oven. apparently this results in a much greasier pie. 2) the sauce is kept warm on the stove top all day, creating a "sweeter" sauce due to carmelization. best I could do. perhaps there is a secret Greek pizza spice they keep to themselves?
Re: Ask BoganGod a question
Posted: Thu Feb 23, 2017 6:17 pm
by TA1LGUNN3R
riskllama wrote:ok, after doing some research, I have found a few interesting things : 1) "Greek style" pizza uses a lot of olive oil in the pans & the dough itself, resulting in. puffier, crispier crust. apparently, they drizzle it over the cheese too, before it goes in the oven. apparently this results in a much greasier pie. 2) the sauce is kept warm on the stove top all day, creating a "sweeter" sauce due to carmelization. best I could do. perhaps there is a secret Greek pizza spice they keep to themselves?
Damn Greeks.
-TG
Re: Ask BoganGod a question
Posted: Thu Feb 23, 2017 6:32 pm
by riskllama
well, speaking from my own personal experience, the steak house/pizza joint I referred to earlier in the thread, was Greek owned and the head chef was Greek. aahhh, "Charlie" - a disgusting little ball of hate/degenerate gambler w/a coke habit. anyways, I remember thinking he use an excessive amount of oil, but I guess this was why.dont remember if he kept the sauce warm on the stove, tho.
Re: Ask BoganGod a question
Posted: Thu Feb 23, 2017 6:46 pm
by Dukasaur
I like to keep my sauce warm in the oven.
Re: Ask BoganGod a question
Posted: Fri Feb 24, 2017 3:53 am
by DirtyDishSoap
riskllama wrote:that's just my "test pizza". what's wrong w/pepperoni & mushroom pizza?
Everything
Re: Ask BoganGod a question
Posted: Fri Feb 24, 2017 7:32 am
by BoganGod
All parts of Italy have different pizza styles. Sicily is almost like foccaccia with dough about 1 1/2 inches high, and a fair bit of spice thrown at most pizzas. Naples the "home" of pizza makes thinner dough. The first pizza was rectangular, didn't have any cheese, just the sugo(tomato pizza sauce) on dough, and was a blue collar man's breakfast. The americans came up with the idea of a round pizza, the japs in Hawaii came up with the retrospective abortion of an idea to put pineapple on pizza. My base is half way between thin and medium. I use oil, salt, yeast, water, flour in my dough. Note no bread improvers or sugar. I use an italian conveyor oven, as can regulate both the top and bottom heat, as well as the speed. I make my pizza dough a lot like that for woodfire, so similar to making sour dough bread dough in some ways. A slow release dough with 1/4 of less the normal amount of yeast, made at least a day in advance and proved in my cool room. The area I'm in is low-middle class so I can't charge too much, and people expect more toppings than is really good for a true A class pizza. With pizza less is more. When making a pizza for myself I roll the amount of dough for a small base, onto a large tray, to give me a thin and crispy base. I use 1/3 the amount of ingredients that I put for customers. Bloody tasty. I write down some of my more popular pizzas in another post soon. Have 26pizzas on the menu
Re: Ask BoganGod a question
Posted: Fri Feb 24, 2017 11:08 am
by 2dimes
Would you describe your crust as slightly chewy?
As in the bottom is cooked but the inside of the bread is substantial though not as thick as a medium?
Re: Ask BoganGod a question
Posted: Fri Feb 24, 2017 12:10 pm
by Bernie Sanders
I prefer thin crust pizza, especially double cheese with sausage. I love the Chicago style meatsa pizza with assorted meats/bacon on it.
You can throw all that vega Italian style pizza to the dogs. WTF!?!? Pizza without cheese, get the fuk out of here!
Re: Ask BoganGod a question
Posted: Fri Feb 24, 2017 12:36 pm
by 2dimes
I thought that pizza created for princess Margarita story seemed legit. Basil, tomato and mozzarella baked on a thin bread crust.
Re: Ask BoganGod a question
Posted: Fri Feb 24, 2017 9:26 pm
by BoganGod
2dimes wrote:I thought that pizza created for princess Margarita story seemed legit. Basil, tomato and mozzarella baked on a thin bread crust.
Nah, fiction. Pure fiction.
Re: Ask BoganGod a question
Posted: Fri Feb 24, 2017 11:58 pm
by 2dimes
Huh, weird.
2dimes wrote:Would you describe your crust as slightly chewy?
As in the bottom is cooked but the inside of the bread is substantial though not as thick as a medium?
Re: Ask BoganGod a question
Posted: Sat Feb 25, 2017 12:09 am
by riskllama
DirtyDishSoap wrote:
riskllama wrote:that's just my "test pizza". what's wrong w/pepperoni & mushroom pizza?
Everything
Re: Ask BoganGod a question
Posted: Sat Feb 25, 2017 5:59 am
by DirtyDishSoap
riskllama wrote:
DirtyDishSoap wrote:
riskllama wrote:that's just my "test pizza". what's wrong w/pepperoni & mushroom pizza?
Everything
"Hey, I found a song that sings about pepperoni eyes, but MUSHROOMS ARE UGLY AS f*ck!"
Re: Ask BoganGod a question
Posted: Sat Feb 25, 2017 7:10 am
by BoganGod
2dimes wrote:Huh, weird.
2dimes wrote:Would you describe your crust as slightly chewy?
As in the bottom is cooked but the inside of the bread is substantial though not as thick as a medium?
Crust is a little chewy, is not crispy and brittle, this is achieved by the addition of vegetable oil to the dough. In moderation. I use less than 1/12 the amount of oil in my dough than Dominos for example. The inside of the base is not substantial. Basically the base is thick enough that the toppings don't slide off when you pick up a piece.
Re: Ask BoganGod a question
Posted: Sat Feb 25, 2017 11:03 am
by 2dimes
Yet another reason it would be nice to have $7 billion plus an airplane.
Sounds like it's a slightly thick New York style but I'd have to eat it to know. New York style is easy to over cook and ruin because it is so near thin crust.
Re: Ask BoganGod a question
Posted: Sat Feb 25, 2017 2:38 pm
by nietzsche
I think Bogan is skipping questions
Re: Ask BoganGod a question
Posted: Sat Feb 25, 2017 11:13 pm
by BoganGod
BoganGod wrote:
2dimes wrote:Huh, weird.
2dimes wrote:Would you describe your crust as slightly chewy?
As in the bottom is cooked but the inside of the bread is substantial though not as thick as a medium?
Crust is a little chewy, is not crispy and brittle, this is achieved by the addition of vegetable oil to the dough. In moderation. I use less than 1/12 the amount of oil in my dough than Dominos for example. The inside of the base is not substantial. Basically the base is thick enough that the toppings don't slide off when you pick up a piece.
Re: Ask BoganGod a question
Posted: Sat Feb 25, 2017 11:15 pm
by BoganGod
nietzsche wrote:I think Bogan is skipping questions
I think people are trying to disguise rambling commentary and musings as questions. Clear numbered questions will be answered with numbered answers swiftly.
Re: Ask BoganGod a question
Posted: Sat Feb 25, 2017 11:43 pm
by 2dimes
6 or 9?
Re: Ask BoganGod a question
Posted: Sun Feb 26, 2017 6:47 am
by BoganGod
2dimes wrote:1. 6 or 9? FIXED
I'm an odd bloke that likes even numbers so would be the 6. My favourite number of course is 68. You go down on me and I'll owe you one.
Re: Ask Dukasaur a question
Posted: Mon Feb 27, 2017 11:04 am
by jonesthecurl
Dukasaur wrote:
tzor wrote:
Dukasaur wrote:Of course some were in churches. There isn't some magical force field that prevents atheists from entering churches, you know.
There isn't? There should be. A giant moat with a transparent moat bridge should be in front of every Church with the sign, "To enter here you must take a leap (of faith).
That would be sad indeed. As a lover of great art and architecture, I visit cathedrals at every opportunity, and I have donated hundreds, if not thousands, to cathedral restoration projects.
One doesn't have to believe in a concept as nonsensical as a personal god to love churches.
And much of the world's greatest art and music has a religious inspiration.
