L'Antica da Rig-Talk..... Pizza/Pizzeria/dough thread ^_^

  • Thread starter Thread starter The~Kid
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Monkey Man said:
I know it's a terrible risk saying this, but I actually like pineapple if there's a lot of pepperoni.

It not only "cuts the grease" of the pizza, but the water and sweetness it adds compliment the saltiness, heat and thirst-inducing nature of the pepperoni.

IMHO. Each to his own.

Don't get me wrong, pepperoni might be mandatory for me, but pineapple isn't... but I like it.
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Complete and utter blasphemy......



Not true........


Jk jk..... honestly dont want to name names or....... tarnish others reputation......but Ive met actual Italians that like pepperoni on their pizza..... and not Italian Americans but real Italians......



Also met master Pizzaiolos...... and well dudes coming from generations of Pizzaiolos before them and after them....... that also like pineapple......


Me personally....... I'm 80/20 about it......


I hate ham...... I dont mind pineapple....... and I personally like pineapple and fennel sausage in combo instead of ham and pineapple or pepperoni if I do go pineapple..... its not the worst but Ive never been against or for it really just not my thing.



If I want sweet and salty...... Hot Honey goes great with Pep or Sausage and Fungi ^_^
 
Robostyle said:
Salty/sweet has always been a great combo.
I think lots of people use too much pineapple which can be too watery/too sweet and fucks up the ratio
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Yeah this is mainly why I dont like it...... when people do it its way too much and not balanced.



I probably use like 9 or 10 pieces or a small handful if I do use pineapple which hasn't been in ages but everyone mostly uses a shovel of pineapples with big spots full of em and not properly distributed relative to ratio/balance.
 
One of the ones the boys made and how Im showing them......



Women like a big crust and super digestible thin slices ^_*


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I can dig that bro'.

I often drizzle honey over hot chips 'cause the sweetness actually works.
 
I tend to not jump on food trends, and hot honey is another one i just don't get.
More power to you though if that's what you like.
 
Robostyle said:
I tend to not jump on food trends, and hot honey is another one i just don't get.
More power to you though if that's what you like.
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It is more modern and the younger generation is changing pizza a lot now even amongst traditional guys. Its also an American thing but now they even do it in Italy and go figure.

Main thing is it taste good, top quality stuff and that it sells. If it dont sell you dont make money, if you dont make money you dont have a pizza place, if you dont have a pizza place you cant make pizza and its that simple. You also have Nutella Pizzas and those are actually Italian in response to the French crape.

But aside from novelty the real idea is simply to elevate pizza higher IMO amongst Pizzaiolos now in general.

Its not just about making a pizza, its about making something special, something that is old in taste but new in presentation and with modern flare, something to really make someone remember and appreciate the pizza and elevate it to where Japanese or French cuisine is at or the high level restaurant foods and fancy restaurants.


Here for example is a Calzone/Stromboli I make, its like a blend of both.….. stuffed with Ricotta con latte, Mozzarella, Calabrese, regular Salami, parm, arugula, flaked white cheddar cheese and drizzled with hot calabrian honey.


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This is one I made with tomato sauce, shredded moz, Calabrese, and Calabrian Honey, green onion and fresh burrata ^_^




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Tomato sauce, shredded mozzarella cheese, fresh mozzarella, fennel sausage, mushrooms, shitaki mushrooms, bacon, fontina, topped off with basil and grated parm....

Nice and light with a small punch of protein and veggies.... and that flamed kiss ^_^


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One of the ones the boys made..... Calabrian sauce on top of nduja, oregeno, fresh moz, sausage, ricotta, onions and diced basil with grated parm......


So proud of the boys and passing on the tradition to them too.... they really are taking what Im teaching them to the next level and making it their own ^_^


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