xXFurygeistXx
(?)Community Member
Offline
- Report Post
- Posted: Sat, 04 Oct 2014 05:44:08 +0000
Do you make your own pizza?
******** yes I do.
Is the dough from scratch?
Hell yes.
Is the sauce from scratch?
Sometimes. Sometimes I'll do a doctored store bought. Depends on the time of year and how quickly I want to eat my pizza. Also depends on whether I grew amish paste tomatoes and romas or not. About the only thing I don't grow myself for fresh made sauce is the black pepper and the garlic. sweatdrop
Is the cheese...from...scratch...nah i doubt.
I have actually done this. And it is ******** delicious. Weep tears at my homemade mozz. If you get proper rennet, it's actually really easy to make. Just know the curd to cheese process can get a bit hot (yer dealing with cheese in a few degrees below boiling water with s**t gloves...it actually gets VERY hot). The brining process to flavor the cheese is honestly the easiest part (and least painful...unless you get salt water in your eye. Then everything hurts).
Do you buy blocks of cheese or is it shredded in a bag?
Bit of a combo. Sometimes I want my mozzarella to be in cubes (especially for margherita pizza), so I buy it in a ball and cut it up. But usually it's from a bag for the gooey cheese. Then add some fresh shredded parm and asiago for some bite. I should really think of adding some shredded edam to it. I hear that's a good combo.
What type of cheese do you use?
Primarily mozzarella, parmesan, asiago, and romano. Thinking of adding edam or an aged gouda sometime.
What are your favorite combos?
I'm boring in I like it with just cheese or pepperoni. Also like fresh herbs on my pizza. Mmm...fresh basil and oregano. And chicken with herbs and garlic on a white sauce pizza is good. Also, pimento cheese spread on a pizza (no sauce cuz it's kinda runny) with diced tomatoes, fresh cilantro, shredded chicken, and jalepeno slices is banging. If I could get a meat grinder and sausage casing thing (I forgot the name cuz I suck), I'd make my own damn sausage for 'em.
Having worked pizza counter at this store (I made the pizzas and got to do my own creations to sell by the slice), I've made some real strange ones that sold like nuts. Jambalaya pizza flew off the shelf (I still can't figure out why. And some lady came up and ordered a whole large jambalaya pizza after trying a slice. Talk about a weird day), and people were really into the sushi themed pizza I did (with teeny tiny baby shrimp that were cooked cuz ew otherwise). That one had shredded daikon for the 'cheese' and a teriyaki glaze for the sauce, sesame seeds worked into the dough, the baby shrimp, mizuna mustard greens, and some shredded seaweed rice topper. I honestly can't fathom why that sold so well. Then there was THE MEATIEST pizza where I just went over to the deli (this was in a supermarket and the chef area was located in the deli) and took up all the end pieces of Italian meats (they'd have been tossed anyway, so meh no real loss if it didn't go over well), chopped 'em up, and tossed them on your run of the mill pizza. That one was a no brainer. Sold all slices in under five minutes. There were s'mores pizzas, fruit dessert pizzas with mascarpone cheese, taco pizzas, hamburger pizzas (that everyone kept saying tasted exactly like a big mac and I still to this day don't know if that's a compliment or not), different variations on traditional pizzas, margherita pizzas, hawaiian pizzas, barbeque pizzas (both pork and chicken varieties), vegetarian pizzas. About the only road I never went down was macaroni pizza, and that was only because I did not have access to macaroni and cheese.
Make me pizza plz i promise i won't spook kids on halloween
Beg nicely.
******** yes I do.
Is the dough from scratch?
Hell yes.
Is the sauce from scratch?
Sometimes. Sometimes I'll do a doctored store bought. Depends on the time of year and how quickly I want to eat my pizza. Also depends on whether I grew amish paste tomatoes and romas or not. About the only thing I don't grow myself for fresh made sauce is the black pepper and the garlic. sweatdrop
Is the cheese...from...scratch...nah i doubt.
I have actually done this. And it is ******** delicious. Weep tears at my homemade mozz. If you get proper rennet, it's actually really easy to make. Just know the curd to cheese process can get a bit hot (yer dealing with cheese in a few degrees below boiling water with s**t gloves...it actually gets VERY hot). The brining process to flavor the cheese is honestly the easiest part (and least painful...unless you get salt water in your eye. Then everything hurts).
Do you buy blocks of cheese or is it shredded in a bag?
Bit of a combo. Sometimes I want my mozzarella to be in cubes (especially for margherita pizza), so I buy it in a ball and cut it up. But usually it's from a bag for the gooey cheese. Then add some fresh shredded parm and asiago for some bite. I should really think of adding some shredded edam to it. I hear that's a good combo.
What type of cheese do you use?
Primarily mozzarella, parmesan, asiago, and romano. Thinking of adding edam or an aged gouda sometime.
What are your favorite combos?
I'm boring in I like it with just cheese or pepperoni. Also like fresh herbs on my pizza. Mmm...fresh basil and oregano. And chicken with herbs and garlic on a white sauce pizza is good. Also, pimento cheese spread on a pizza (no sauce cuz it's kinda runny) with diced tomatoes, fresh cilantro, shredded chicken, and jalepeno slices is banging. If I could get a meat grinder and sausage casing thing (I forgot the name cuz I suck), I'd make my own damn sausage for 'em.
Having worked pizza counter at this store (I made the pizzas and got to do my own creations to sell by the slice), I've made some real strange ones that sold like nuts. Jambalaya pizza flew off the shelf (I still can't figure out why. And some lady came up and ordered a whole large jambalaya pizza after trying a slice. Talk about a weird day), and people were really into the sushi themed pizza I did (with teeny tiny baby shrimp that were cooked cuz ew otherwise). That one had shredded daikon for the 'cheese' and a teriyaki glaze for the sauce, sesame seeds worked into the dough, the baby shrimp, mizuna mustard greens, and some shredded seaweed rice topper. I honestly can't fathom why that sold so well. Then there was THE MEATIEST pizza where I just went over to the deli (this was in a supermarket and the chef area was located in the deli) and took up all the end pieces of Italian meats (they'd have been tossed anyway, so meh no real loss if it didn't go over well), chopped 'em up, and tossed them on your run of the mill pizza. That one was a no brainer. Sold all slices in under five minutes. There were s'mores pizzas, fruit dessert pizzas with mascarpone cheese, taco pizzas, hamburger pizzas (that everyone kept saying tasted exactly like a big mac and I still to this day don't know if that's a compliment or not), different variations on traditional pizzas, margherita pizzas, hawaiian pizzas, barbeque pizzas (both pork and chicken varieties), vegetarian pizzas. About the only road I never went down was macaroni pizza, and that was only because I did not have access to macaroni and cheese.
Make me pizza plz i promise i won't spook kids on halloween
Beg nicely.
