Pizza Questions

[cosmicfolklore]

I'm not so sure that the refrigerator magically stops bacteria. But...
Being a household full of teenagers, extended family, the occasional kid, and neighbors, running in and out... if I put a pizza in the fridge, I am just delaying throwing it away, because absolutely no one will touch it. The microwave at my house is only used to make popcorn, reheat coffee, and drying tobacco; absolutely nothing else goes into the thing, ever. But, if I leave the pizza on the counter, it magically disappears over night. If by some weird chance that pizza is left in the box when I wake up, I just eat it out of the box.

 

[aldecaker]

Even the goat won't eat fridge pizza?

 

[cosmicfolklore]

Ha Ha, believe it or not, all of the goats that I have had have been as finicky as cats. They'll eat all of the vines and poison ivy out of the yard and woods, but they leave the dog's food and scrap alone. I must just have a run on strange goats.

 

[jpmcwjr]

I leave it on the counter, but my GF whisks it into the ice box when I leave the room. Cold, hot, in between, it's all good.

 

[cosmicfolklore]

Pizza is like sex. When it's good, it's really damn good, but when it's bad... it's still pretty good. ::

 

[bluegrassbrian]

Fridge.

I was gifted a Nu-Wave oven some years back and it is absolutely essential to me for the sole purpose of reheating pizza.

 

[pipesmokingtom]

Fridge. Reheated the next day in a cast iron skillet. Microwave ruins the texture of the crust.

 

[aldecaker]

Old school. Reheating pizza the way the pioneers did it. I like it!

 

[pipesmokingtom]

For no other reason besides it's the best way.

 

[pipesmokingtom]

Pizza has been a major part of my life for a long time now. My first real job was in a mom and pop pizza shop. I make pizza at home, and have been on a crusade to duplicate an authentic New York-style pie, though I've become convinced it's not possible in a home kitchen for various reasons.
I take my pizza very seriously.

 

[ashdigger]

pipesmokingtom, Since you live in Northern Nevada, go to the Blind Onion. Best pizza in NV.

 

[pipesmokingtom]

Blind Onion is good pizza, and I do enjoy it. What it is NOT is New York pizza, which is my definitive version of the dish. I have my reasons for this, but I'll let it go at that.
After about 5 years of sampling every pizza in the area, from pizzerias to bars to restaurants that just happen to have pizza on the menu and ultimately giving up, a New York-style pizzeria opened in Reno, and I about lost my mind. It's called Smiling With Hope Pizza and the guy that runs it cut his teeth on the streets of New York.
He had an oven shipped from Jersey and makes THE best pizza I've ever had. His shop employs special needs individuals to teach them how to be valuable members of the community work force.
I do agree with Cosmic, that bad pizza is still good pizza. But good pizza - really good pizza - is transcendent.

 

[jguss]

I'm still not getting this "leftover pizza" thing. I know it can exist theoretically, like cold fusion, or Dan Ackroyd directing a watchable movie, but I've never seen it in reality.

 

[pipesmokingtom]

I'm still not getting this "leftover pizza" thing

Ha. I rarely leave any on the tray. My version of "leftover pizza" is the extra one I order to take home and eat later.

 

[jpmcwjr]

When you get past 60 or 70, leftover pizza may happen.
Types: Very fond of Roman pizza. Even though I lived in NYC, and got pizza by the slice for a quarter, I am not sure what defines a NY pizza anymore.
The type I love is very thin crust, no vegetables, a smattering of spicy thin pepperoni, and a nice balance of cheese and tomato paste. Or a marguerita (sp?) Just cheese, tomato and dough.

 

[pipesmokingtom]

I am not sure what defines a NY pizza anymore.

My requirements are as follows:
1. Thin crust - browned on the bottom as to be slightly crispy but pliable at the same time, with a defined crust edge.

2. Foldable - pie needs to be at least 16" (preferably 18") in diameter so that the 8 cuts are foldable for easier on-the-go eating.

3. Light sauce, light cheese - the grated cheese should be completely melted and slightly caramelized. Not too much cheese as to stretch off the pizza too much when bitten. Never enough sauce that it would drip off in any circumstance. This ratio is difficult to get right.

4. Crust/sauce interface - an often overlooked variable, but IMO, one of THE most important factors. The crust sauce interface should be soft and slightly slick, giving you a contrast between the crispy bottom, the chewy part of the crust, the soft slick interface and the soft and chewy cheese.
There are some other factors regarding ingredients, but that's the basic structure.

 

[andrew]

What is going on at comet ping pong? #pizzagate

 

[balkisobrains]

I usually go with box in the fridge. NYC has that famous water, the building block of NYC pizza. And NYC bagels.

 

[pipesmokingtom]

NYC has that famous water, the building block of NYC pizza. And NYC bagels.

I've read a lot on this subject, to include some pretty ridiculously thorough double-blind tests (and maybe have conducted a few of my own) and I can't say I'm convinced the dissolved mineral content makes a noticeable difference in the final product. There are some other factors that DO much more noticeably so - the same factors that have vexed me through all my attempts to make a proper pizza at home.

 

[mso489]

I try to keep it New York and Italian, with thin crust, no deep dish stuff (that's casserole). 'Fridge it and reheat it in the oven, never microwave. Sometimes it's better the second time and never hesitate to add an additional type of cheese or other ingredient but no more moisture, no tomatoes or gooey stuff. But everyone is their own pizza expert; my way sounds repulsive to 75% of readers here, who have their own rituals. The main thing is, if you eat it up, you're doing it right.