After the sauce (I assume everyone puts sauce on first), which comes next? The toppings or the cheese?
When you make pizza...
- Thread starter I Are Baboon
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Cheese, then toppings. I made it a couple times with the toppings under the cheese and never really got used to it/liked it.
I like seeing what I'm eating, and I like most of my toppings to get a little bit crispy anyway.
I like seeing what I'm eating, and I like most of my toppings to get a little bit crispy anyway.
I like my pizza cheese to get good and brown, and I find that works best when the cheese is on top.
We've been making pizza using Boboli shells lately. We really need to buy a decent pizza stone. We destroyed the last one we bought.
We've been making pizza using Boboli shells lately. We really need to buy a decent pizza stone. We destroyed the last one we bought.
cheese then toppings. I hate having toppings buried. It's like you are eating the pizza blind, you never know what is around the next bend.
Geez. What's wrong with a little bit of surprise in life?dogwonder said:
I like the toppings, baked for awhile with the crust, then the cheese added near the end to melt & brown.
Cheese, toppings, more cheese. The world would be a better place if everyone took some time for more cheese.
I prefer the anticipation of the flavor as I bite down.SkaredShtles said:Geez. What's wrong with a little bit of surprise in life?
Sauce, parmesan cheese, some garlic salt, herbs & spices, mozza, toppings, bit more mozza, cheddar, more herbs & spices, more parmesan. 
I voted cheese, toppings, cheese.
I voted cheese, toppings, cheese.
I like Crust -> Sauce -> Cheese -> Toppings -> Cheese
You have to be careful through, because it is easy to take a bite and take off the entire latey of toppings and cheese.
You have to be careful through, because it is easy to take a bite and take off the entire latey of toppings and cheese.
You are right!BikeGeek said:
I've had that happen with 'za straight from the oven.Tenchiro said:
The sauce gave me a wicked burn on my chin. I now eat my 'za with a knife and fork when possible.Am I the only one that makes the sauce with a little bit of the:
??
how do you ruin a pizza stone?
I imagine dropping it wouldnt be the best thing for it....soap also ruins them.narlus said:
Dough stuck to the stone and we could not get it off no matter long we baked it. Trying to clean it made it worse.narlus said:
And stop hating, dammit.
You give some people a little power.............I Are Baboon said:Dough stuck to the stone and we could not get it off no matter long we baked it. Trying to clean it made it worse.
And stop hating, dammit.
hating? i was curious. and i voted, too.
cheese/stuff/cheese
cheese/stuff/cheese
binary visions said:
I work at a pizza joint. It really depends on the pizza, but it's usually cheese then toppings, and for one or two pizzas, like our Thai pizza, it's toppings, cheese toppings. 7.5 oz of cheese can go a long way.
I could go for a garlic, spinach, basil, pine nut pizza right now.
I voted for cheese then toppings, but really it should be cheese then quit messing with it. A good cheese pizza should stand on it's own without being polluted.
I did put the cheese on top once, but it was to hold the toppings in place:
One red bell pepper, quartered
1/2 lb asparagus spears w/ the woody bit chopped off
Two 1/2" thick slices of vidalia onion
One thin Boboli crust
pesto
shredded cheese (I used a moz., asiago, romano, parmesan blend)
Lightly coat veggies with olive oil and then grill over medium-hot (5 second rule) coals. When done, cut peppers into slices, separate onion rings, and cut asparagus into 1" chunks.
Coat top of crust with pesto. Add onion, peppers, and asparagus, then cheese. Return to grill and cover. Cook approx. 5 minutes or until cheese is bubbly.
One red bell pepper, quartered
1/2 lb asparagus spears w/ the woody bit chopped off
Two 1/2" thick slices of vidalia onion
One thin Boboli crust
pesto
shredded cheese (I used a moz., asiago, romano, parmesan blend)
Lightly coat veggies with olive oil and then grill over medium-hot (5 second rule) coals. When done, cut peppers into slices, separate onion rings, and cut asparagus into 1" chunks.
Coat top of crust with pesto. Add onion, peppers, and asparagus, then cheese. Return to grill and cover. Cook approx. 5 minutes or until cheese is bubbly.
Depends on the pie, but usually cheese-stuff-a little more cheese.
Who's got a good pizza dough recipe? Other than boboli, any other store-bought stuff that works ok for you peeps?
Who's got a good pizza dough recipe? Other than boboli, any other store-bought stuff that works ok for you peeps?
Wife makes a really good dough in the breadmaker. Just EVOO, flour, water, and salt I think............OGRipper said:
use warm enough water so the yeast grows, but not too warm so you kill them. i don't recall needing any oil.
SkaredShtles said:Wife makes a really good dough in the breadmaker. Just EVOO, flour, water, and salt I think............
i bet there's some yeast in there, but it sounds like my crust. add a little bit of corn meal for some crunch. it is delish.
BikeGeek said:
Brush on some olive or vegetable oil before you put the sauce on, it's key to a good crust.narlus said:
best pizza in the world IMO would be Zacharys in Oakland/Berkeley, CA. Thick deep dish crust thats perfectly flakey. Pile on the cheese, then the ingrediants, then more cheese, then the awesome thick pizza sauce. Its more like a pasta sauce, not so thick but with huge tomatos and great spices. Ill have to say too, its almost better leftover too. The cheese keeps the ingredients great cause they are just encased. - Can it be made at home? Hell yeah!
Regular pizza, I do dough, sauce, cheese, ingrediants, and cheese again. Seems most people agree too.
Regular pizza, I do dough, sauce, cheese, ingrediants, and cheese again. Seems most people agree too.
90 % cheese first. Last 10% after the toppings.
Hmmmm Pizza :love:
Hmmmm Pizza :love: