Local Pizza Thread 2012 (Joe's, Pie, Tortoras, Venice) (Madison, Ardmore: shopping center, building)

[FCEddie]

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[SarahBellum]

Originally Posted by FCEddie

Click the scale next to the Post #.

Thank you muchly!

[elephant08]

Bought a pizza from Earth Fare and it was good! I get emails from Papa Johns and man they have some great specials going on.... They never disappoint me.

[Earth and Stone]

Originally Posted by MadisonGene-O

Oh yeah, I use san marzano's. I also get them at publix. Bought some seeds and was going to grow some this year along with oregano and basil, but didn't get the garden in as I wanted. Maybe next year.

I use Peter Reinhart's NY pizza dough recipe. He also has a popular Neopolitan dough recipe, but you need a high temp oven to do it justice (thus my comments on the pizza truck guy using gold medal APF when he has a wood fired oven). While I like the Neopolitan pizza, I do prefer NY style pizzas. (Heresy, I'm sure.)

Reinhart's dough recipes can be found here:

NY Style Pizza Dough

and

Classic Pizza Dough, Neo-Neapolitan-Style .

We use Caputo 00 flour and have from the beginning. The only AP flour that goes near our pizzas does so on the peel to make it easier to load in the wood fired oven. (Can't stand to waste the good stuff.)

Stan

[huffbuffer]

Originally Posted by Earth and Stone

We use Caputo 00 flour and have from the beginning. The only AP flour that goes near our pizzas does so on the peel to make it easier to load in the wood fired oven. (Can't stand to waste the good stuff.)

Stan

I started making my own pizza at home. Got tired of crappy frozen pizza or delivery. I will have to try this flour as I am looking for different ways to experiment with the dough.

Regards
Huffbuffer

[MadisonGene-O]

Originally Posted by Earth and Stone

We use Caputo 00 flour and have from the beginning. The only AP flour that goes near our pizzas does so on the peel to make it easier to load in the wood fired oven. (Can't stand to waste the good stuff.)

Stan

I stand corrected. (Saw the Gold Medal bag on the table at STA weeks ago.)

Would advise that caputo 00 is best with high temp sources (wood/coal fired ovens, green eggs, etc). If cooking at home in a standard oven (500-550 degrees), results with 00 will be suboptimal. In my home oven, I use KingArthur Sir Lancelot flour. It's very good.

[elephant08]

Hubby and I came back from Italy ... and oh my gosh the pizzas were everywhere! Even the mall pizza was fantastic.. it's going to be tough adjusting back to American pizza.... I am longing to go back to Italy but not for the food, itself.

[MadisonGene-O]

pizza night at madgene-o's.

[MadisonGene-O]

&

[MadisonGene-O]

& another.