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Becker and Pizza - what's your favorite?

averageiowaguy

averageiowaguy

Joined
Mar 22, 2011
Messages
1,084
Uncle E and I have never talked about pizza. I wonder what his favorite style of pizza is? Mine is Chicago style deep dish. I have a pretty strong connection to Chicago for various reasons. My second favorite would be NY style done in a coal oven.
IMG_2528.jpg



My current method for making this:
[video=youtube;UMiwh18E3pI]http://www.youtube.com/watch?v=UMiwh18E3pI[/video]

What is your favorite kind of pizza? Pics or it didn't happen. :P
 
That looks great! I know what I'm doing for dinner tonight. Thanks for the video.
 
Chicago style, all day, any day. My homemade version starts with this:

IMG_5923.jpg


Ends up like this:

IMG_5954.jpg


I still need to figure out how to do the crust less puffy, but we've taken to putting honey on it as kind of a dessert portion. That's a little something we picked up at a great Colorado pizza place called Beaue Joe's.
 
mrn8 said:
I still need to figure out how to do the crust less puffy, but we've taken to putting honey on it as kind of a dessert portion. That's a little something we picked up at a great Colorado pizza place called Beaue Joe's.
Click to expand...

Watch the video link for the methods but use your favorite recipe for dough if you like. To have the crust be less puffy, just mix the ingredients until they are just combined and hand knead for absolutely NO MORE than 2 minutes. You might also be using too much dough for your particular pan. The dough shouldn't be much more than 1/4 inch thick when in the pan.
 
Chicago style double decker for the win! (AIG and I have had this conversation -- that pizza is my one good memory from Boot camp and "A" school at "Great Mistakes")
NY thin crust is a close second.
St Louis cracker crust not bad, either.
 
Chicago Style all the way. Although I do like NY style once in a while. I can't stand St. Louis style though. It isn't the crust though I don't like the cheese that they use.
 
NY style is my personal favorite..
I don't have any pics but I have the gut to prove it.
 
I enjoyed the video!!! I'm gonna have to try my hand at making that sometime.

For me; my favorite pizza you can't get anywhere around here. One would have to travel to Italy. I lived there for 3.5 years and have found very few actual Italian places that are able to duplicate it. It also helped that the owners were from Italy.
 
Chameleonbear said:
Chicago Style all the way. Although I do like NY style once in a while. I can't stand St. Louis style though. It isn't the crust though I don't like the cheese that they use.
Click to expand...

The cheese is a hit or miss thing, not all paces use that weird cheese, perhaps you tried Imo's pizza? That was my first experience with the STL style and I do not like it at all!!

As far as pizza goes for me, I am a fan of most all the styles and appreciate them for what they are. My favorite would go to the chicago style dumped full of meat and veggies. Now that I live near Seattle, the big thing for pizza here is wood fired pizza and I will say it has grown on me somethin fierce. It is a darned good pie, again I like it with meat and all the veggies.

Picture stolen from the net just to show the "burnt" crust that makes this pizza what it is....
wood-fired-pizza-300x213.jpg
 
My two specialties were chicken and bacon with sweet baby ray's instead of regular pizza sauce and chicken, bacon, and black olives with ranch dressing for sauce.
 
MyWifeThinksImCrazy said:
I enjoyed the video!!! I'm gonna have to try my hand at making that sometime.

For me; my favorite pizza you can't get anywhere around here. One would have to travel to Italy. I lived there for 3.5 years and have found very few actual Italian places that are able to duplicate it. It also helped that the owners were from Italy.
Click to expand...

Depending on the region in Italy, it can be very difficult to duplicate in the US. One would need to build a brick pizza oven. A lot of restaurants have something similar, but it isn't quite right. US restaurants tend to build the oven to be high capacity and it loses something. Also, the flours that they are using in Italy are a little hard to find, but they are available over the interwebs. Caputo 00 is a good one. 00 flour is what you want and then a recipe that contains ONLY water, yeast, olive oil and flour. Has to be cooked at an enormously high temperature on the bare floor of a brick oven to get it right.
 
init2live said:
The cheese is a hit or miss thing, not all paces use that weird cheese, perhaps you tried Imo's pizza? That was my first experience with the STL style and I do not like it at all!!

As far as pizza goes for me, I am a fan of most all the styles and appreciate them for what they are. My favorite would go to the chicago style dumped full of meat and veggies. Now that I live near Seattle, the big thing for pizza here is wood fired pizza and I will say it has grown on me somethin fierce. It is a darned good pie, again I like it with meat and all the veggies.

Picture stolen from the net just to show the "burnt" crust that makes this pizza what it is....
View attachment 313354
Click to expand...

yeah - Imo's is pretty much a love it or leave it. I'm not sure I've ever met anyone sober who liked it.
 
1066vik said:
yeah - Imo's is pretty much a love it or leave it. I'm not sure I've ever met anyone sober who liked it.
Click to expand...

I have a friend in Springfield, MO that likes it. I recently introduced her to Chicago style though... She hasn't mentioned Imo's since then.

Imo's does have decent appetizers and sandwiches.
 
averageiowaguy said:
Depending on the region in Italy, it can be very difficult to duplicate in the US. One would need to build a brick pizza oven. A lot of restaurants have something similar, but it isn't quite right. US restaurants tend to build the oven to be high capacity and it loses something. Also, the flours that they are using in Italy are a little hard to find, but they are available over the interwebs. Caputo 00 is a good one. 00 flour is what you want and then a recipe that contains ONLY water, yeast, olive oil and flour. Has to be cooked at an enormously high temperature on the bare floor of a brick oven to get it right.
Click to expand...

Not as difficult as you'd think. There are lots of places duplicating this style and technique with great success now in the US as the food movement grows. High temp brick ovens are around as well as proper dough. There are quite a few now in California, my home state, and don't underestimate NYC pizza I have been going there for years and years and there are numerous places there who do it as you describe.

And yes, I have eaten pizza in Italy (both Florence and Sicily) and know what it should taste like.
 
RogueBowie said:
Not as difficult as you'd think. There are lots of places duplicating this style and technique with great success now in the US as the food movement grows. High temp brick ovens are around as well as proper dough. There are quite a few now in California, my home state, and don't underestimate NYC pizza I have been going there for years and years and there are numerous places there who do it as you describe.

And yes, I have eaten pizza in Italy (both Florence and Sicily) and know what it should taste like.
Click to expand...

There are actually quite a few good places making Italian style pizza in the US. One is Pizza Bianco in Pheonix. In NY there are quite a few good ones. The places with the coal fired ovens in NY make fantastic pizza. I've never eaten pizza in California but I'm sure with all the foodies living out there that there must be some good ones. It is the exception rather than the norm to find really well made Italian style pizza in the US. It takes a LOT of effort to do it right over here for some reason.
 
averageiowaguy said:
It is the exception rather than the norm to find really well made Italian style pizza in the US. It takes a LOT of effort to do it right over here for some reason.
Click to expand...

Very true. Many say 'it's the water that makes the dough' and that's why it's hard to make really great pizza dough using the wrong water (such as the water in sicily or for whatever reason in NY as well, those bagels are NOT to be found in CA), though there are lots of things that 'make' the dough. I saw one place on Diners Drive-Ins and Dives that only used bottled water to make their pizza dough.
 
You hurt your BK11's feeling by not using it in the video to open the yeast. ;)

Another great video, btw.
 
i like a thin crackery crust with thin sliced beef bbq sauace motz and cheeder cheese and pine apple or manderian orange slices yummy!!
 
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