[DocL]

Originally Posted by Joe T

This is currently my backyard, each less than 20 minutes away.

Sally's makes a better cheese pizza than the others, Pepe's is better at everything else. I'm not a fan of Modern, don't like their crust or sauce.

That said, for "dine in", Modern is really the only one that's "friendly", both Pepe's (New Haven- other locations are significantly better) and Sally's leave customer service as an afterthought.

oh, and 'eff the d-bag Chris Murphy. He was a d-bag when he was my neighbor, a d-bag as our state rep, a d-bag as our congressman, and now a d-bag as our senator.

I haven't had a New Haven pizza in 26 years. Man they were the best. The white clam pizza was my favorite.

[wtwo3]

Originally Posted by Lady Jane

Pizza for one? One what...?


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Grounds for a lawsuit

[Lady Jane]

A couple of winners and the reason I like to make my own.





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[six75LT]

Originally Posted by Joe T

coal fired buffalo chicken

where is this in CT?

[Germanauto]

Headed to Seattle to spend the holiday with my family. What's the best pizza in town?

I like Serious Pie. Rocco's in Belltown seemed overrated the one time I went. Pagliacci is reliable for a night in but is a cut below something truly gourmet.

[Joe T]

Originally Posted by six75LT

where is this in CT?

West Main St
Cheshire

https://fuocoapizza.com/

[wtwo3]

Originally Posted by Germanauto

Headed to Seattle to spend the holiday with my family. What's the best pizza in town?

I like Serious Pie. Rocco's in Belltown seemed overrated the one time I went. Pagliacci is reliable for a night in but is a cut below something truly gourmet.

+1 for serious pie

[floridaorange]

Headed to Austin, TX soon, any pizza places I should put on the radar??

[Lady Jane]

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[ryan stewart]

Went old fashioned, just with a 72 hour rise and some good cured pepperoni.

[Lady Jane]

Pissy crappy day. Made some pizza dough. So might as well make a pizza.

#1... Rolling the dough between parchment paper.
#2... Tomato paste and Italian seasonings.
#3... Sun dried tomatoes, four cheese Italian blend.
#4... Tri-color bell peppers, mushrooms, onions, garlic.

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[KenB925]

looks good!

hopefully it’s the first step to turning the day around.

[Lady Jane]

A candlelight vigil will be held this evening by frozen pizza lovers at your favorite convenience store.


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[wtwo3]

Originally Posted by Lady Jane

A candlelight vigil will be held this evening by frozen pizza lovers at your favorite convenience store.


Attachment 2755719

If the wrappers are still on..... free pizza for the year!

[tranquility]

Pizza experts, everytime I bake store-bought frozen pizza, the centre is always less cooked (wet, 'sloppy') than the edges and it's a delicate 'dance' as I try to make the centre more cooked while trying to avoid burning the edge crust. Any solutions?

EDIT: I just have a basic oven and a reg pizza tray and would like to do as little work as possible. Tx lol.

[Lady Jane]

Originally Posted by tranquility

Pizza experts, everytime I bake, the centre is always less cooked (wet, 'sloppy') than the edges and it's a delicate 'dance' as I try to make the centre more cooked while trying to avoid burning the edge crust. Any solutions?

Put your pizza on the bottom shelf. Use the convect bake setting if you have one. Bake at 500°. Keep an eye on it since not all ovens are the same.
There might be other opinions coming your way.

[2000cs]

Originally Posted by tranquility

Pizza experts, everytime I bake, the centre is always less cooked (wet, 'sloppy') than the edges and it's a delicate 'dance' as I try to make the centre more cooked while trying to avoid burning the edge crust. Any solutions?

After initial cooking of the edges, put aluminum foil around the pizza, shiny side in, to protect the edge from further browning and continue as normal, maybe a bit longer to get the middle better cooked.

Alternatively, try a pizza stone which you pre-heat with the oven, then put the pizza on it in the oven to cook. Most frozen pizzas are on the rack with nothing under them, so you’ll have to experiment to see if this works.

If you have a convection oven, you can try that instead of conventional baking to see if the air circulation helps even the cooking - but it should also take less total time so watch it the last 5 min or so.

[tranquility]

^Tx all, edited my post.

[KenB925]

Originally Posted by tranquility

Pizza experts, everytime I bake, the centre is always less cooked (wet, 'sloppy') than the edges and it's a delicate 'dance' as I try to make the centre more cooked while trying to avoid burning the edge crust. Any solutions?

EDIT: I just have a basic oven and a reg pizza tray and would like to do as little work as possible. Tx lol.

What are you baking, frozen or fresh homemade?

[tranquility]

Originally Posted by KenB925

What are you baking, frozen or fresh homemade?

Aw crap, need to edit again lol.

[ryan stewart]

Originally Posted by KenB925

What are you baking, frozen or fresh homemade?

If homemade use less sauce and make sure to par-cook your veggies if putting them on. That one gets a lot of people trying to do it at oven temps. You dont realize how much moisture is in vegetables.

It usually flashes off in hot pizza ovens but doesnt in cooler temps (even then I do still par cook some really watery things like bell peppers, etc).

[KenB925]

Originally Posted by ryan stewart

If homemade use less sauce and make sure to par-cook your veggies if putting them on. That one gets a lot of people trying to do it at oven temps. You dont realize how much moisture is in vegetables.

It usually flashes off in hot pizza ovens but doesnt in cooler temps (even then I do still par cook some really watery things like bell peppers, etc).

Fresh mozzarella will also cause problems in low temp (home) ovens.