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Author Message
  Topic: New York or Chicago style crust?
vincevega

Replies: 13
Views: 10631

PostForum: Your favorite dough secrets   Posted: Sat Nov 25, 2006 2:36 pm   Subject: New York or Chicago style crust?
I gotta vote for NY crust. Patsy Grimaldi's here in Scottsdale imports the water from NY for their dough. It must be the water that gives it a unique taste.
  Topic: Pizza Rustica
vincevega

Replies: 12
Views: 9398

PostForum: Comments   Posted: Sat Nov 25, 2006 2:26 pm   Subject: pizza quiche
It was indeed like a quiche. I made it both with pie crust dough and pizza dough. For the meat, I used chopped pepperoni and soppreseta. To be honest, I wasn't a big fan of it. I'm more of a tradi ...
  Topic: Pizza Rustica
vincevega

Replies: 12
Views: 9398

PostForum: Comments   Posted: Sun Nov 19, 2006 3:29 pm   Subject: Pizza Rustica
A Friend recently introduced me to a meat and cheese pie called pizza rustica. I'm going to attempt to make it today. After searching online, I've found various recipes and this pie is typically ser ...
  Topic: Potato Pizza
vincevega

Replies: 3
Views: 3531

PostForum: Questions   Posted: Sat Sep 16, 2006 1:05 pm   Subject: Potato Pizza
I'm going to make a potato pizza and wany to kmow if the potatos are parboiled or cooked in some way prior to placing them on the crust?
  Topic: Checking In
vincevega

Replies: 3
Views: 3652

PostForum: Introductions   Posted: Fri Sep 01, 2006 12:31 pm   Subject: Share your recipes?
Welcome ChefT. How about sharing some of your recipes with us. Also, please tell us avout your kitchen and how many in your staff.

Regards, Vince
  Topic: Is it still considered pizza?
vincevega

Replies: 5
Views: 4773

PostForum: Ingredients   Posted: Sat Jul 29, 2006 1:54 pm   Subject: Is it still considered pizza?
I'm ashamed somewhat to share this with you, but when our 9 year old Grandson is with us and we want quick homemade pizza, we use canned bisquits as the crust. It's so easy! We stretch each bisquit ...
  Topic: Greetings from Bangkok
vincevega

Replies: 1
Views: 1908

PostForum: Introductions   Posted: Mon Jul 03, 2006 12:18 pm   Subject: Greetings from Bangkok
Hello Roy, Do you have a Thai pizza that you might share the recipe with us?

Vince
  Topic: Springy dough
vincevega

Replies: 9
Views: 10459

PostForum: Your favorite dough secrets   Posted: Mon Jul 03, 2006 1:05 am   Subject: Springy dough
Slice, I forgot to mention that Instead of the flour called for in the recipe, I use King Arthur all purpose flour, 3 cups and King Arthur white whole wheat, 1 cup. to me the whole wheat makes it a l ...
  Topic: Springy dough
vincevega

Replies: 9
Views: 10459

PostForum: Your favorite dough secrets   Posted: Mon Jul 03, 2006 1:00 am   Subject: Springy dough
Hey Slice, your recipe sounds okay. If I may share mine with you.

Basic Vera Pizza Napoletana Dough Recipe

Ingredients

By Volume
4 cups Molino Caputo Tipo 00 flour
1 , plus 2 TBL water
2 ...
  Topic: Greetings pizza freaks
vincevega

Replies: 3
Views: 4254

PostForum: Introductions   Posted: Sat Jul 01, 2006 1:30 pm   Subject: Greetings pizza freaks
Hello everyone, I live in Scottsdale, AZ. I love to cook, especially pizza.
My wife and I recently had a lobster pizza at Red Lobster. It was killer!
We got the recipe from their web site. We mad ...
 
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