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[qwertyuiopas]

For the past month+, I have been making pizza once a week.

This may be the start of a delicious skill.


As a result, it is a bit of a side-project to develop that skill.



Anyone else make pizza, or have any comments or suggestions?
(Do not suggest this gets moved, it is a creative project more than a general discussion or life advice, and has nothing to do with games, belongs in Finally, and should not go in the place that must not be named in fear of derailing/condemning the entire discussion)

[zchris13]

My grandma makes pizza.  It's super good.  The secret is having good sauce, I think, although having good crust counts just as much.

[Sensei]

Put a little cheese over the pizza once you're done with the toppings, it keeps everything on better.

[Hungry]

Preperation of good tasteing pizza, like most food your individual preference weighs alot on how the pizza should taste.

Its best to experiment with it, or ask around where they make pizza you enjoy.

[Kagus]

My family has been making homemade pizza for ages...  But we don't make them the way most people do.

Last pizza I had was with garlic, onions, black and green olives, Romano and Monterey Jack (with peppers in it, so Pepper Jack) cheese, plus a covering of oregano.

That's it.  No sauce.  Crust is done Italian style, very thin and well done (personally, I prefer them a little thicker, but it's easier this way when made along with the other pizzas).


I can highly recommend a good Feta as well, but you do need to steer the toppings towards it otherwise it will seem a bit off.

Oh, and everything is of course done up by us.  No pre-sliced/mixed/baked whatevers.

[Mr Tk]

What I've been doing lately is putting rosemary in with the pizza base, and also roasting chicken breast with garlic and rosemary to shred on top of the pizza later. Tastes so good.

[A_Fey_Dwarf]

My pizza is pretty much what ever I have in the cupboard/ refrigerator.
Usually start of with a pre-bought frozen pizza, chuck on pepperoni, ham, bacon, chunks of meat from leftover roasts, hunks of cream cheese or french cheese, olives, capers, a bit of Tabasco sauce, pineapple, plum sauce, dollops of mayonnaise then sprinkle with grated cheese.

[Maggarg - Eater of chicke]

Find some assorted road-kill, then turn it into slurry. Add some spicy stuff. make this sludge into a big cylinder. Scrape shreds of "meat" off it when cooked. Add to pizza.
Kebab meat rules.

[Eidalac]

Mmmm....

I haven't made pizza in a while, since making the dough is kinda a pain and a bit tedious for me; I'd use pre-made ones, but I don't like eating food with 156% of my daily sodium and 75% of my daily fat intake (seriously, it's bread and those numbers are real and piss me off).

My best advice would be to not overdo ingredients - keep it simple.  It's better to do several smaller styles then one that's got so much stuff you can't enjoy each item.

Aside from that, pizza is very much like a sandwich - whatever you like can be made to work on it.

Hell, in Japan, I hear they like warm mayo and shrimp.

*shudders*

[Cthulhu]

I don't eat homemade pizza, but Domino's and Pizza Hut have the best non-homemade pizza.  Domino's thin crust is awesome, but their pan pizza sucks; and Pizza Hut's thin crust sucks, but their pan is awesome.  It's weird.

If I had to choose, I'd take the pan over the thin crust, but they're both really good.

[Outcast Orange]

I think my pizza had cinnamon in the crust...
tasted kind of interesting.

[Killas[SiN]]

Try making the crust with choux dough mixed with normal dough. Seriously, it makes crust similar to the 'puff pastry' they sell at Dominoes. (Atleast in theory)

[Nilocy]

One of my favourite toppings is Tunafish, sweetcorn and ham. And yes, a good sauce is a must, do you make your own or is it store bought?

[UristMcGunsmith]

You MUST make it. Two pizzas, in between them is one metric fuckton of beef, bacon bits, and cheese.

[Psyco Jelly]

Something I like is to forgo the sauce and put on slices of tomato under the cheese. (Very thin. Thick tomato slices are icky.)

I also like to use artichoke hearts, and sometimes asparagus. But what really makes it is the crust and spices. I like to add extra bay leaf and parsley.