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Verbiage: On homemade pizza

Chacham (981) writes | more than 10 years ago

User Journal 4

A friend told me that pizza is all in the sauce. I think he's correct.

Pizza without chesse is cheesless pizza. Remove the sauce, it's grilled cheese. Replace the bread, it's mock pizza. Or something pizza flavored. Even sauce alone is called "pizza sauce". "Pizza crust" when used for something else is no longer called pizza crust.

A friend told me that pizza is all in the sauce. I think he's correct.

Pizza without chesse is cheesless pizza. Remove the sauce, it's grilled cheese. Replace the bread, it's mock pizza. Or something pizza flavored. Even sauce alone is called "pizza sauce". "Pizza crust" when used for something else is no longer called pizza crust.

A local store got some of those small pizza-crust-with-sauce deals. Good stuff. The bread isn't bad either, but the sauce is delicious. And, contrary to my more pessimistic view, there's quite a bit of sauce in each package. They didn't try to skimp! I am quite happy with the product.

The issue i'm dealing with now is how to get the cheese to stay on the pizza. Being there is "enough" sauce, the cheese is skating, and comes off with a half-decent bite. Well, not all the time, though even when taking it out of the toaster oven, some of it decides it wants to stay. Whether sticky or slidy, it must be watched. (Beware the pizza cheese my friend, it's oily slick, it's sliding ways...)

For the cheese, i find mozzarella to be the only good one. Other cheeses simply have too strong a flavor. And, mozzarella is usually sold nice and stringy (ooh, third *y word in this JE, well, second "real" one) for this very purpose.

Getting the cheese spread around: In some cases, the cheese is placed in the middle and simply spreads on tis own. In other cases it must be spread manually. I'm trying to figure that one out.

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I've actually found.. (1)

KshGoddess (454304) | more than 10 years ago | (#9577184)


That the sauce is REALLY important, but it's also important to have the right cheese(s). Just mozarella is good for hot pizza, not so good for reheating, or cold pizza. I'm not sure what the best mixture of cheeses are, though.

Re:I've actually found.. (1)

Chacham (981) | more than 10 years ago | (#9577276)

Cold pizza.... yuck! :)

Personally, i like to burn the cheese a bit. Either a darker brown, or by pizza bafgels, downright dark brown approaching black.

Re:I've actually found.. (1)

KshGoddess (454304) | more than 10 years ago | (#9577311)

Cold pizza == good. I like my cheese toward the darker side, but not necessarily burnt.

Re:I've actually found.. (1)

Chacham (981) | more than 10 years ago | (#9577455)

I've actually never gotten up the courage to try cold pizza. So, i just blaspheme it to hide my shame. :-P

Burnt is specific for pizza bagels.
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