[cad1081]

which Winn Dixie did you buy the 00 flour?

[REDCART]

Originally Posted by bobdeb

Somewhat off the subject, but has anyone tried Sicilian pizza anywhere near TV? Recommendations?

Bravos in Sumter Landing and Giovanni’s in Southern Trace both make Sicilian pies.

[dewilson58]

Summarizing an annual PIZZA thread:


Nearly 100 posts.
Every pizza place in TV is good.
Every pizza place in TV is bad.
NYers' identify themselves and self-label as experts.


Hopefully enough for 2021.

[PugMom]

Originally Posted by JSR22

We order from Piesanos weekly. I think the pizza is excellent. I am having a couple of slices for breakfast as I post.

it's possible they got a 'bad' chef that day, because i love them too, & will get the occasional pizza that's 'off,' meaning too much/not enough sauce, garlic od, or crust not fully cooked. recently, they've all passed muster. the pizza i love most isn't widely available here, it's the deli-kind mentioned in previous post. the part of Middletown i grew up in made it a classic-it's the only kind we ate. it was more of a sicilian style. thick doughy crust, lots of sauce & choice of cheese, but some came just sprinkled with parm. it was the sauce that made it

[Stu from NYC]

Originally Posted by dewilson58

Summarizing an annual PIZZA thread:


Nearly 100 posts.
Every pizza place in TV is good.
Every pizza place in TV is bad.
NYers' identify themselves and self-label as experts.


Hopefully enough for 2021.

The best pizza comes from NY and NJ actually, so that makes us former NYers experts in how we expect a pizza to be made.

[dewilson58]

Originally Posted by Stu from NYC

The best pizza comes from NY and NJ actually, so that makes us former NYers experts in how we expect a pizza to be made.

[J1ceasar]

You're so true, pizza from New York Jersey Connecticut etc, it's the water and a good thin crust that the pizza makers really know how to spin. I also say they make great thick crust square Sicilian, oh what I would give to have a good corner piece right now. There's one or two great places out of the villages but since none of you will get out of your bubble I'm not going to tell you where they are cuz I'm saving it for us non-villagers

[Aloha1]

Originally Posted by lisaz

Would you be kind enough to post or pm your dough recipe?

Be happy to but traveling right now. will post back by Friday!

[Aloha1]

Originally Posted by cad1081

which Winn Dixie did you buy the 00 flour?

Pinellas Plaza

[Aloha1]

OK, had a couple minutes so here's my dough recipe:
1/2 package active yeast ( about 3/4 teaspoon)
2-2 1/2 cups double zero flour ( or bread flour if you can't find 00)
3/4 cup warm water -NOT HOT
1 tablespoon honey
pinch of salt
2 tablespoons EVOO ( extra virgin olive oil, preferably from Italia)

Sprinkle yeast over the water in bowl. Add the honey and whisk. Let rest for 5 minutes. Oil the mixing bowl of your mixer and put on the dough hook. Put the flour and salt in the mixer bowl and turn the mixer on at very low speed. Slowly pour in the water and yeast mixer and continue to beat until the dough is well mixed. Increase the speed slightly and add the olive oil. Beat at medium speed for about 4-5 minutes until dough looks smooth and gather into a ball. Transfer dough to a lightly oiled bowl, cover with a damp cloth and let rise for about 40-45 minutes in a warm place. Place on a lightly floured surface and divide dough by 4 and kneed into balls. Roll out to the desired thickness ( flour the dough)and follow my recipe posted above for topping. Bake at 450 until done.

[Stu from NYC]

Originally Posted by Aloha1

OK, had a couple minutes so here's my dough recipe:
1/2 package active yeast ( about 3/4 teaspoon)
2-2 1/2 cups double zero flour ( or bread flour if you can't find 00)
3/4 cup warm water -NOT HOT
1 tablespoon honey
pinch of salt
2 tablespoons EVOO ( extra virgin olive oil, preferably from Italia)

Sprinkle yeast over the water in bowl. Add the honey and whisk. Let rest for 5 minutes. Oil the mixing bowl of your mixer and put on the dough hook. Put the flour and salt in the mixer bowl and turn the mixer on at very low speed. Slowly pour in the water and yeast mixer and continue to beat until the dough is well mixed. Increase the speed slightly and add the olive oil. Beat at medium speed for about 4-5 minutes until dough looks smooth and gather into a ball. Transfer dough to a lightly oiled bowl, cover with a damp cloth and let rise for about 40-45 minutes in a warm place. Place on a lightly floured surface and divide dough by 4 and kneed into balls. Roll out to the desired thickness ( flour the dough)and follow my recipe posted above for topping. Bake at 450 until done.

We use a similar recipe to make bread but one difference.

Add sugar to yeast and water mixture and let stand for a few minutes to activate the yeast, we call this poofing. Wondering if there is a difference between using sugar and honey?

[Catalina36]

I come from Long island, many pizza places to choose from. Not all pizza places are great. The problem is it depends on the tomato sauce, the cheese and who you talk to. Some people like their pizza thick, thin, a lot of cheese, not so much cheese. Recently I tried NYPD pizza by Wedgewood lane. All that I can say is YUCK. It was the thinnest pizza dough I ever had and the tomato sauce had no flavor. To have the NY in their name is very deceiving. I recently ate at Franchesca's Italian restaurant on 441 2 x's. The dinner's were absolutely the best. The tomato sauce was the tastiest I ever had. They use San Marzano tomato's. A big WOW. Sorry I got carried away. Getting back to the PIZZA. I saw other customers ordering the pizza. The pizza looked absolutely GREAT. A nice crust, not to thick and with the San Marzano tomato sauce this pizza has to be the BEST. On my next visit to Franchesca's I will be ordering the PIZZA.

[OrangeBlossomBaby]

Originally Posted by Stu from NYC

The best pizza comes from NY and NJ actually, so that makes us former NYers experts in how we expect a pizza to be made.

And New Haven, CT. We New Haveners love NY and NJ apizza too, and the apizza from the North End in Boston as well. The whole region is chock full of awsome pizzerias. It is why we are so passionate about the subject. We go from the lush expanse of pizza heaven to a flat landscape of overpeppered canned sauce, silica-infused dry mozz, and nary a single bubble crust in the bunch.

[Ben Franklin]

1. Piesano's.
2. Roberto's Ristorante & Pizzeria.
3. Sammy's Italian Restaurant on 301.

[John_W]

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