L.A. Pizza - Just Couldn't Take It Any More!!!

[Armento]

props...

no "NY vs. Chicago pizza" nonsense from me after seeing the above picture.

definitely.. same here.

although it's "pizza vs meat pie" nonsense

[Joey Valens]

Get ready to brawl with the NY pizza snobs...

I'm from NYC and I have to say Chicago has the best pizza.... There I said it....

[Bill Blake]

props...

no "NY vs. Chicago pizza" nonsense from me after seeing the above picture.

Speak for yourself...looks like a damn mountain about to fall in on itself.

[Lupine]

armen's not a fan of cornmeal crusts. i think i'd be a better critic.

Werd. If you like it, I'll sell 'em. You're such a food afficionado.

[Lupine]

Tim, you should really make it out to Berkeley or Rockridge and hit up Zachary's. That shit is bomb and rivals the deep dish/pan style out of Chicago. When I was living in Oakland, I made it a regular point to dine there.

Since I've only had Uno's out here in SF, I can't judge what really makes a good chicago style pie. Do you pride yourselves on the crust or the sauce more? What makes a good Chi deep dish pie?

[Tim Martinez]

Tim, you should really make it out to Berkeley or Rockridge and hit up Zachary's. That shit is bomb and rivals the deep dish/pan style out of Chicago. When I was living in Oakland, I made it a regular point to dine there.

Cool...I'l definitely have to check it out. Like I said, only have had Uno's and I know that's boo-boo deep dish compared to the real deal.

[Daniel, Grand Duke of Stony Island]

So, on my way home from practice yesterday, on a lark, I picked up a bag of premium bread flour - not all-purpose. The last crust I made was with the white flour I had in the crib from making chicken wings for my brats...that old...that bland...still good, but could be better...grabbed a few other ingredients as well - locally grown stuff...a few pennies more, but worth it...

So I'm taking a snow day from practice today...only making time for my workout, stretching and putting practice (which is vital...like brushing teeth...twice daily or you get a cavity in your game...)

Got the dough for two 12"x2" pies already rising...once I'm done cutting my hair, gonna pound it down and let it rise again while I do some weird moves to strengthen some frickin' muscles that stabilize some part of my hips I didn't know existed...

...then, I'm gonna come home and spend my b-day improving my pie. Maybe see a movie. Definitely working on my pie...and my putting...always the putting...

[Daniel, Grand Duke of Stony Island]

Ah...part deux is in the oven now...cooked the sauce in a reduction of some just perfect Sicilian red Armen got me for my birthday...sipping on a glass (just one) now as I wait to see what this attempt holds.

Modified my crust recipe to include some tricks up my sleeve. Also, this one is a sauteed spinach and three mushroom pie with extra cheese and more of a thick, rich tomato basil, cooked in a reduction of the Sicilian red, then simmered until thick as all get out. It tastes like a ragu without the meat, and you wouldn't miss it.

This time, all the ingredients handled really well. So well, I'm nervous to take it out of the oven. Maybe I'll put an candle in it and sing happy birthday to myself.

I think this one is gonna be good. Cross your fingers.

[Daniel, Grand Duke of Stony Island]

Pre-bake stage, allowing the pan to warm up before it totally goes under. If I had a pizza oven or a wood-burning bread oven, this step would be unnecessary.



Halfway done. Outer edges of crust are browning. I allowed for 5 hours of rising for the dough. It seems to show. Looking good so far.



Just waiting for the final bell, then it's on!

[DOTSmusic]

Also, this one is a sauteed spinach and three mushroom pie with extra cheese and more of....

tsk tsk. but i guess assimilation is kind of unavoidable after having lived there for so long.
you are forgiven Danny. LOL

cheers!
aKiLa

[DOTSmusic]

Happy Birthday by the way.

[Daniel, Grand Duke of Stony Island]

tsk tsk. but i guess assimilation is kind of unavoidable after having lived there for so long.
you are forgiven Danny. LOL

cheers!
aKiLa

Well shit, Akila...I am baking it here...don't worry, its the Chicago rebel in me that would even have me give up on L.A. pizza joints and make my own. I knew this was coming five years ago when I stumbled into Damiano's on Fairfax drunk, ordered a pizza, waited forever, and got back some pseudo-downtown Manhattan bastardized garbage! I mean, I was drunk and drinkin' and, even with the intoxicated hungries, I still couldn't bring myself to eat it. I paid for it, put the box in the car to put in the back of the fridge and went across the street to Canter's for a giant corned beef sangwich. That was pretty good. It wasn't Manny's on Jefferson, back at the crib, but it was good.

Happy Birthday by the way.

Thanks man. How are you doing these days. Don't I remember you moving back to the crib? Am I daft?

[mhd]

nice granite

[DOTSmusic]

Well shit, Akila...I am baking it here...don't worry, its the Chicago rebel in me that would even have me give up on L.A. pizza joints and make my own. I knew this was coming five years ago when I stumbled into Damiano's on Fairfax drunk, ordered a pizza, waited forever, and got back some pseudo-downtown Manhattan bastardized garbage! I mean, I was drunk and drinkin' and, even with the intoxicated hungries, I still couldn't bring myself to eat it. I paid for it, put the box in the car to put in the back of the fridge and went across the street to Canter's for a giant corned beef sangwich. That was pretty good. It wasn't Manny's on Jefferson, back at the crib, but it was good.

Thanks man. How are you doing these days. Don't I remember you moving back to the crib? Am I daft?

sounds like a super hero of sorts, Danny Gee: Pizza Rebel.
smackin' fools over the head with encased pepperoni for
falsely claiming they got that real Chicago Deep Dish and shit.
i can dig it. i'm sure the end result of your creation is blowing LA
pizza out easily.

i never left. i'm still here in The Chi. just layin low mostly.

[Daniel, Grand Duke of Stony Island]

Out of the oven and cut out a fourth. Notice how the crust holds together and the base is more uniform. Far better than last time, although I am still concerned about crust thickness.



Here's a cross-section. Same principle. Great look. Just don't like that 1/3" of crust at the bottom. Still have to taste, tho'.



It's still warm, and tastes great. Notice how it holds up on the plate, not falling apart because the ingredients had too much moisture and kept the crust from holding firm. Moisture in ingredients ruins pizza. Bigger veggies and fungi are that size due to moisture - especially mushrooms. Better to get the more wrinkly and wilted ones.



Still ain't perfect, tho'. Gotta try again tomorrow. Pepperoni next time. Found some quality 3/4 turkey based slices.

I'm gonna get this right, maaaaan.

[DJSlick]

Out of the oven and cut out a fourth. Notice how the crust holds together and the base is more uniform. Far better than last time, although I am still concerned about crust thickness.



Here's a cross-section. Same principle. Great look. Just don't like that 1/3" of crust at the bottom. Still have to taste, tho'.



It's still warm, and tastes great. Notice how it holds up on the plate, not falling apart because the ingredients had too much moisture and kept the crust from holding firm. Moisture in ingredients ruins pizza. Bigger veggies and fungi are that size due to moisture - especially mushrooms. Better to get the more wrinkly and wilted ones.



Still ain't perfect, tho'. Gotta try again tomorrow. Pepperoni next time. Found some quality 3/4 turkey based slices.

I'm gonna get this right, maaaaan.

Yo Bro, can you freeze a few slices and next day them to me? I have my UPS shipper number you can use. Hehe

[Bill Blake]

Is that a box of yuppie green tea in the background?

[Lupine]

looks good, danny. once you get that shit perfected, i'll place an order. good to see you pay attention to the details. btw, are you using San Marzano tomatoes?