Pizza: Frozen vs. Homemade vs. Pro made

Cooking Discussions Cooking, Cookbooks, Ingredients
41

Probably best not to stereotype Northern or Southern Italians, or any other groups.

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PS this is really getting off topic, but they were strictly baseball, football, and basketball fans. If you go into Italian stores in Manhattanā€™s little Italy, youā€™ll see posters of soccer stars. I am positive that the guys I grew up with would have looked at you with blank incomprehension if youā€™d mentioned soccer.

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43

Italian immigration to the US ( and Canada) is a multi faceted subject.
The Italian community in KC was almost 100% Sicilian too.
I still remember how different the food was when some St Louisans migrated 250 miles West and brought their Northern Italian food to town and wowed everybody.
Italian American is a whole varied cuisine in itself.

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44

I just had to ask. I am fussy about pizza but I have had frozen in spite of access to well made pizzas. Iā€™m half Italian. :grin:

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45

Polly-O whole milk is the best supermarket brand I can get here in Westchester, NY - ATK recently agreed with me, too! Block only - the pre-shredded stuff is garbage. Biazzo whole milk is not bad, but not as good as Polly-O, IMO. Boarā€™s Head is good if your deli carries it, but rather expensive.

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46

Thanks! Polly-O is pretty much the only brand I know, and Iā€™m sure Iā€™ve had it (just not recently). Iā€™ll give it a try.

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47

No, before, on a paper towel, for about 15 minutes. Itā€™s still pretty moist, but not as moist as before. No problems getting the paper off.

48

This is a great book on the subject.

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49

Thanks :blush:

50

There is plenty of thin crust tavern pizza in Chicago.
Deep dish is a particular Chicago affectation much like Chicken Versuvio, but not the defining element.

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51

I prefer fontina on pizza to mozzerella, and Oaxacan to fontina. Just melty goodness.

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52

So - donā€™t you just have when someone starts a story with so? It always means trouble.

I used to make pizzas for a living. This was back in the day when an NJ/NY pizza meant a large, sorta thin crusted pie with tomato sauce and basic toppings. The kind you fold in half to eat. We made the dough, sauce, shredded the cheese daily, etc. I didnā€™t start out making pies but one Friday afternoon the pie guys went out before the evening rush and didnā€™t come back in time and in no condition to make a pizza. I was the pie girl from then on. Did it for a few years.

I got so tired of it I didnā€™t eat pizza for a long time after that. I started to eat pizza again when the more ā€œartisanā€ style became a thing. Iā€™m still picky about my pizza. In recent years, Iā€™ve taught many pizza making classes.

Now hereā€™s the thing - If I make a pizza at home is it homemade or pro-made?

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53

In fairness you can get a deep dish pizza in New York. I wouldnā€™t, but you can.

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54

I was wondering how to use the Oaxacan cheese I bought!

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55

Both? If a professional chef comes to my house and makes me dinner, itā€™s not restaurant food, but it is made by a professional chef.

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56

A recent guideā€¦

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57

M&Ms are normally out, Iā€™d say, even though I do like them, so that point is well takenā€¦

I have no problem with chicken or pineapple, but I happen to be a shellfish hater.

And if thereā€™s a Prove Youā€™re Dutch pizza with double-salt licorice and pickled herring, Iā€™ll probably make a different choice - even if they add chocolate sprinkles too. :slight_smile:

But most pizzas that are normally popular choices and donā€™t involve shellfish are fine with me.

58

So no New Haven clam pie for you!

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image828Ɨ1104 121 KB

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59

:yum::yum:. No fair.

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60

Exactly - I know it must be good, and I tried to like clams, but I failed

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