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Discover the Legends of Pizza
| Search found 10 matches |
| Author | Message |
|---|---|
 Topic: New York or Chicago style crust? |
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| vincevega Replies: 13 Views: 16350 |
 Forum: 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 |
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| vincevega Replies: 12 Views: 12961 |
Forum: 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 |
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| vincevega Replies: 12 Views: 12961 |
Forum: 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 |
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| vincevega Replies: 3 Views: 5218 |
Forum: 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 |
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| vincevega Replies: 3 Views: 7306 |
Forum: 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 |
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| Topic: Is it still considered pizza? |
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| vincevega Replies: 5 Views: 8423 |
Forum: 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 |
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| vincevega Replies: 1 Views: 3345 |
Forum: 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 |
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| Topic: Springy dough |
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| vincevega Replies: 9 Views: 16507 |
Forum: 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 |
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| vincevega Replies: 9 Views: 16507 |
Forum: 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 ½, plus 2 TBL water 2 ... |
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| Topic: Greetings pizza freaks |
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| vincevega Replies: 3 Views: 8022 |
Forum: 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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