Reacher Posted December 27, 2023 Report Share Posted December 27, 2023 1 hour ago, mrflynn03 said: I only do delivery on Lous for a bday or holidays. By the time I get to Indy and get Lous I've been to a dozen other places and I'm out way more than delivery. There is a grocery store in Bloomington called Fresh Thyme that sells Gino's frozen pizza. I prefer Lous but that's a good backup. There was a Gino East a few blocks from my house many years ago. Unfortunately they closed after a couple years and I've only had their frozen pizzas since. They were my #1, followed by Giordanos and then Lou Malnatis. 2 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted December 27, 2023 Report Share Posted December 27, 2023 38 minutes ago, IUFLA said: Young and ignorant...It was close to home...Initially had orders to Grissom AFB, but got diverted 6 weeks before I graduated and ended up at Scott AFB...And that was an incredible stroke of luck The Six degrees of Kevin Bacon is real 1 Quote Link to comment Share on other sites More sharing options...
Reacher Posted December 27, 2023 Report Share Posted December 27, 2023 My favorite thin crust was the wood fired pizza from Bertuccis. They used to have one in Naperville. Now they are only on the East Coast. Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted December 27, 2023 Report Share Posted December 27, 2023 2 hours ago, Reacher said: My favorite thin crust was the wood fired pizza from Bertuccis. They used to have one in Naperville. Now they are only on the East Coast. Indy and Bloomington had a place called King Dough that done wood fired pizza. Good stuff Quote Link to comment Share on other sites More sharing options...
Drroogh Posted December 27, 2023 Report Share Posted December 27, 2023 (edited) 51 minutes ago, mrflynn03 said: Indy and Bloomington had a place called King Dough that done wood fired pizza. Good stuff So back in Georgia my good work friend, refugee from Kosovo, introduced us to a local pizza place run by Albanians?? They were known for making true Italian pizza? Went so far as to buy their wood fired ovens from Italy! Bought their Italian meats from a Wisconsin business that cured meats the Italian way! Used the specialty ground pizza flour, Nationally recognized! By all accounts their pizza was as close to Napoli pizza as being there!! I understand why Italian’s hate American pizza! For me while still good, their pizza was NOT my cup of tea! Edited December 27, 2023 by Drroogh 2 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted December 28, 2023 Report Share Posted December 28, 2023 On 12/27/2023 at 10:40 AM, HoosierFaithful said: Y’all are making me hungry This thread made me take my wife to Rosati's Pizza in Kingwood for a "Windy City Pizza" 4 Quote Link to comment Share on other sites More sharing options...
Naturalhoosier Posted December 28, 2023 Report Share Posted December 28, 2023 (edited) I received this little wood fire fella for Xmas. Looking forward to firing it up and seeing what I can burn lol Edited December 29, 2023 by Naturalhoosier 7 Quote Link to comment Share on other sites More sharing options...
Naturalhoosier Posted December 30, 2023 Report Share Posted December 30, 2023 First round of the pizza oven. A MFin WIN!!!!! We are plain/picky people. Cheese and pepperoni. Doesn’t take a lot to make me happy. Purchased the dough. $1.50 well spent. Crispy under carriage. Bubbly cheese. It was so delicious!!! IMG_2248.mov 8 Quote Link to comment Share on other sites More sharing options...
Drroogh Posted January 23 Report Share Posted January 23 Pizza Hut reveals Americas favorite pizza styles, seasoning, consumption, etc. some of the items people said NO to I never heard of on a pizza! Beets, Blueberry? Quote Link to comment Share on other sites More sharing options...
btownqb Posted January 23 Report Share Posted January 23 (edited) 52 minutes ago, Drroogh said: Pizza Hut reveals Americas favorite pizza styles, seasoning, consumption, etc. some of the items people said NO to I never heard of on a pizza! Beets, Blueberry? Ricotta cheese, bacon, jalapenos, spinach--- of course-- ham, pepp, and sausage. Those are my favorites. 4 cheese is great -------------------------------------------------------------------------------------------------- I eat a lot of pizza. Had some last night, actually, Ballsagna from Hot Box Pizza. Hot Box has 50% off everything on Mondays during football season. I'm a pretty big fan of their pizza. They have many specialty pizzas my wife and I love. Edited January 23 by btownqb 3 Quote Link to comment Share on other sites More sharing options...
Joe_Hoopsier Posted January 26 Report Share Posted January 26 Sorry if already mentioned but, have ya'll heard of Pizza Cones? ... mind blown. 1 Quote Link to comment Share on other sites More sharing options...
Maedhros Posted January 26 Report Share Posted January 26 10 hours ago, Joe_Hoopsier said: Sorry if already mentioned but, have ya'll heard of Pizza Cones? ... mind blown. Yep! All kinds of fun stuff you can do with pizza, which is basically just dough, cheese, a sauce and any number of possible toppings. Makes me think of the pepperoni pinwheels I had at the New Holland Brewpub in Holland MI years ago: Somehow there aren't any great pictures online, certainly not as pretty as yours, but it's basically those same ingredients wrapped up together like a cinnamon roll. Extremely east to make at home, though I remember New Holland's being spectacular. Noble Roman's here in Indy does a pepperoni slider, which is essentially a pizza cupcake. I love the soft chewy dough and the crispy frico. One of my go-to orders: 2 Quote Link to comment Share on other sites More sharing options...
btownqb Posted January 26 Report Share Posted January 26 (edited) @Maedhros @Joe_Hoopsier Homemade bagel pizzas store bought bagels, pizza sauce, pepp, browned burger, cheese. Let it bake. Good stuff. We also cook tortilla pizzas on our blackstone which are very good. Edited January 27 by btownqb 2 Quote Link to comment Share on other sites More sharing options...
btownqb Posted January 26 Report Share Posted January 26 38 minutes ago, Maedhros said: Yep! All kinds of fun stuff you can do with pizza, which is basically just dough, cheese, a sauce and any number of possible toppings. Makes me think of the pepperoni pinwheels I had at the New Holland Brewpub in Holland MI years ago: Somehow there aren't any great pictures online, certainly not as pretty as yours, but it's basically those same ingredients wrapped up together like a cinnamon roll. Extremely east to make at home, though I remember New Holland's being spectacular. Noble Roman's here in Indy does a pepperoni slider, which is essentially a pizza cupcake. I love the soft chewy dough and the crispy frico. One of my go-to orders: I'm going to have to try these from Noble Romans. 1 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted January 27 Report Share Posted January 27 (edited) On 1/23/2024 at 10:19 AM, btownqb said: Ricotta cheese, bacon, jalapenos, spinach--- of course-- ham, pepp, and sausage. Those are my favorites. 4 cheese is great -------------------------------------------------------------------------------------------------- I eat a lot of pizza. Had some last night, actually, Ballsagna from Hot Box Pizza. Hot Box has 50% off everything on Mondays during football season. I'm a pretty big fan of their pizza. They have many specialty pizzas my wife and I love. Ricotta cheese is bomb. I would eat it off the floor Edited January 27 by mrflynn03 1 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted January 27 Report Share Posted January 27 On 1/23/2024 at 10:19 AM, btownqb said: Ricotta cheese, bacon, jalapenos, spinach--- of course-- ham, pepp, and sausage. Those are my favorites. 4 cheese is great -------------------------------------------------------------------------------------------------- I eat a lot of pizza. Had some last night, actually, Ballsagna from Hot Box Pizza. Hot Box has 50% off everything on Mondays during football season. I'm a pretty big fan of their pizza. They have many specialty pizzas my wife and I love. I spent $50 last night. I eat way too much. 1 Quote Link to comment Share on other sites More sharing options...
Zlinedavid Posted February 25 Report Share Posted February 25 I’m also a Pizzello owner, but I went for the dual fuel pellet/propane model. Starting to get the hang of it, but realized this thing just rips through pellets, and there’s no auto-feed hopper. Biggest thing….making homemade dough. All the difference in the world. I could seriously make a batch of dough and throw sauce on it and eat the whole batch. 3 Quote Link to comment Share on other sites More sharing options...
Seeking6 Posted March 29 Report Share Posted March 29 (edited) Here's a pro tip on Pizza gang. Let it cool. Was out all day Monday with yardwork and played pickleball for a few hours was so hungry I just threw a Digiorno's in the oven and took a bite a bit early. I'll save the board the photos but the pizza incinerated my bottom lip. Easily 2nd if not 3rd degree burns. Edited March 29 by Seeking6 1 Quote Link to comment Share on other sites More sharing options...
Naturalhoosier Posted April 5 Report Share Posted April 5 What type/brand of flour do you guys use to roll out your dough and keep it from sticking in the wood stove? I've watched some vids and it the flour I'm seeing is different than the standard white all-purpose flour. Thoughts? Quote Link to comment Share on other sites More sharing options...
Maedhros Posted April 5 Report Share Posted April 5 1 hour ago, Naturalhoosier said: What type/brand of flour do you guys use to roll out your dough and keep it from sticking in the wood stove? I've watched some vids and it the flour I'm seeing is different than the standard white all-purpose flour. Thoughts? Pretty sure that's semolina. It's the flour used for english muffins to keep them from sticking. 2 Quote Link to comment Share on other sites More sharing options...
Drroogh Posted April 5 Report Share Posted April 5 23 minutes ago, Maedhros said: Pretty sure that's semolina. It's the flour used for english muffins to keep them from sticking. I am probably wrong but isn’t semolina course ground? Pizza flour is usually more like 00 fine ground? 1 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted April 5 Report Share Posted April 5 Semolina is simply used to keep the dough from sticking...it does become part of the crust, but only surface level... Worked at Dominos for a couple of years, and that's what they use it for...They keep the dough itself cold, and that helps with the stickiness too... 1 Quote Link to comment Share on other sites More sharing options...
Drroogh Posted April 5 Report Share Posted April 5 3 minutes ago, IUFLA said: Semolina is simply used to keep the dough from sticking...it does become part of the crust, but only surface level... Worked at Dominos for a couple of years, and that's what they use it for...They keep the dough itself cold, and that helps with the stickiness too... That makes sense, thanks for the lesson.🙂 1 Quote Link to comment Share on other sites More sharing options...
Naturalhoosier Posted April 5 Report Share Posted April 5 6 hours ago, Maedhros said: Pretty sure that's semolina. It's the flour used for english muffins to keep them from sticking. 6 hours ago, IUFLA said: Semolina is simply used to keep the dough from sticking...it does become part of the crust, but only surface level... Worked at Dominos for a couple of years, and that's what they use it for...They keep the dough itself cold, and that helps with the stickiness too... Thanks fellas. I will keep an eye out for this Semolina. Quote Link to comment Share on other sites More sharing options...
Zlinedavid Posted April 5 Report Share Posted April 5 Another vote for semolina. Makes great homemade pasta as well. I've also heard you can use course ground corn meal. If it's the first time you've used the oven or if you just cleaned your stone, doesn't hurt to toss a tiny bit on the stone before your first pie. The dough itself, I use 00. After they've proofed for a 2nd time, I coat the outside in AP flour before rolling, then the semolina on the peel. Pizza dough can get a bit involved, but sweet baby Jesus is it good. Edit: I've got a batch in the fridge for tomorrow night. Hosting a neighborhood FF watch party. 2 Quote Link to comment Share on other sites More sharing options...
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