Started making a very spicy pasta sauce and ended up going to the movies. Now I have something resembling very hot salsa but with the herbs of pasta sauce. How do I salvage this? [more inside]
My oven is a Whirlpool WGE32000 30 inch model. A basic econo apartment style range/oven. Why does it shut off when it gets to 500 degrees? And what I can I do about it? [more inside]
I am looking for dairy-free toppings for flatbread/pizza crust. Meat suggestions welcome. [more inside]
My soon-to-be-9 year old stepson has requested that I make him a birthday "pizza" of sorts for his big day. His vision involves a brownie base, ice cream as the "pizza sauce" and cookies as the "toppings." I'm a decent baker and this seems like a thing I could accomplish in a straightforward way but I'm wondering if any MeFites can point me to proven recipe winners for this sort of thing. No food allergies or restrictions. He is a chocoholic. Thanks in advance!
My fiance and I want to have gourmet pizza and pasta from a great local restaurant to feed the guests at our wedding reception. How should we logistically tackle this? How do we keep pizza hot on a buffet table? How much of each item (pizza/pasta) will we need? Details below. [more inside]
I fed my kids a Totino's frozen pizza last week and it was bad. They complained. I'm about to get real busy at work for a few months and I may end up feeding them more frozen pizza. What brands do you recommend? Are there any low-priced brands that are still tasty? (I'm located in Minneapolis, Minnesota in the United States of America. Please don't scold me for not cooking for them. I'm usually better than this and even frequently make homemade pizza on my baking steel.)
My husband and I will be staying in Quebec City for one evening/night in two weeks and we want to have awesome pizza delivered to our hotel room that night. I'm a non-carb eater (hurray keto!) but I have long planned to have that night be a super special carby treat night. This is my chance to get in the most delicious carbs evah. Help me make my carb binge as awesome and worth it as possible!! [more inside]
I made a gluten free, wonderful pizza last night, left it on the counter covered tightly-ish with a clean dishtowel and I want to eat it for breakfast (lunch?) [more inside]
My in-laws order pizza a lot. They love it. Some people pepperoni, some just cheese. No matter what I do, it's always dry bread with cheese and grease. I'm even getting tired of Hawaiian style, my favorite. Help me innovate more pizza ideas! [more inside]
My 30th birthday is next week. Where in Chicago can I get a free birthday ice cream sundae? [more inside]
How do you make your pizza sauce at home? Looking for recipes and tips! Especially for white sauce or non-standard "sauces" for pizza. [more inside]
Pan or stone. Bonus points for not needing a mixer, only a bowl or breadmachine. Ready-set-go! Also...how do I get it from the peel to the pan?
I'll be in Brooklyn next week for work staying at the Brooklyn Bridge Marriott and I'm looking for a great local place to get a slice. This is the one food I crave the most and I just can't find any great pizza here in Central Florida. So please help me out and tell me where to get a great slice! Not just classic NYC style either, I'm open to any style.
I am gluten intolerant. I want pizza tonight and have volunteered to find a GF pizza dough recipe and make it for us. My husband is unconvinced, citing that while I make really good gluten free foods, every first attempt at a new GF recipe has been a flop (he's not wrong) so he suspects that the pizza won't be so good. Oh my god, I want to prove him wrong. [more inside]
So! We have a Baking Steel*, and a great crust recipe, and have pretty much mastered the basic process of making pizza. We're throwing a pizza party for some friends on the 21st, and now I need some interesting pizza topping ideas that go beyond the usual mozzarella, sausage, pepperoni, mushroom variety. [more inside]
I really like those diagram posters they put up in fast food restaurants that show you the proper order of burger toppings, or the correct distribution of pepperoni slices per pizza. I'd like to see more of them, but Google is failing me. Maybe I just don't know the proper name for them. Surely somebody has a Tumblr of these or something, right? Ideally they'd include retro ones that go back a few decades. C'mon, hive mind, show me some taco assembly diagrams!
I'm looking for a tried-and-true recipe for creamy Greek salad dressing. When I lived in the Boston area, the Greek salads I got from my neighborhood Greektalian pizza places (like Aram's #2), as well as from the small local pizza chain Upper Crust, came with a wonderful creamy, tangy dressing. Here in California and everywhere else in the country as far as I can tell, Greek salads come with a vinaigrette-type dressing, and searching for Greek salad dressing recipes returns nothing but vinaigrettes as well. I've spent some time experimenting with ingredients, but I'm hoping someone here is familiar with this type of dressing and has a good, tried-and-true recipe. Are you? Do you? I'm looking for recipes only, please, not suggestions for what might be in the dressing.
Williams/Sonoma , made of "cordierite ceramic", broken in 1/2. Is there anything to join them together that is ok in the oven, and ok with food?
What is the best way to microwave leftover delivery pizza? [more inside]
We moved to Massachusetts from upstate NY last year and this has been nagging at me ever since: Why are most of the pizza shops here pizza & roast beef shops? Roast beef is not paired with pizza in my mind. The roast beef isn't usually a pizza topping, and some of them don't really even seem to serve roast beef as a specialty (just one of many normal sub options). Can anyone offer an origin story?
I have made a gluten free pizza dough from a blog recipe that tasted amazing, and now I can't find it! Hope me. [more inside]
I have a friend to runs a pizza place and I am helping him with his menu. We had a question about the legality (in terms of copyright or whatever) when using trademarked items on his menu that he also sells. [more inside]
Where should I eat this pizza? [more inside]
Did I just ruin my pizza stone? I washed it in water and was then told that was a big no-no...so how bad is it and is there a way to recover from it? Any other pizza stone cleaning/storage tips would be appreciated!
Is it possible to make pizzas in the shape of the alphabet? [more inside]
Does there exist some resource that would let me break down the extant pizzerias in Chicago by, say, date of opening? Or adherence to local/New York/Neapolitan-style?
How do first time business owners find out all the things they need to do before they can open their doors?
A hypothetical business like a pizza place (but it could be something else) wants to open up shop. How do the hypothetical first time business owners find out all the things they should or need to do before they can open their doors? Things like.... [more inside]
Tomorrow I'm looking at an apartment that it turns out is located above a pizza shop. Given that this is usually a bad idea, how - if at all - can I try to predict whether it might be an exception to that rule? [more inside]
Please help me find this pizza dough recipe. [more inside]
Looking for Gluten Free food items in Midtown Manhattan, NY [more inside]
pizza delivery in Houston, TX.... thoughts? [more inside]
My mom hasen't been able to stop thinking about some place called Orange Bowl Pizza since she graduated high school in the 70's. Anyone have any information about them? [more inside]
Long Island Filter: I'm looking for the names of 3 food joints - An Italian restaurant just before the Northern State Pkwy on Willis Avenue back in the 80's, The name of the bagel place that was just next door on Willis Ave, and the bakery in the strip mall at the corner of Hillside Ave and Herricks Rd. [more inside]
Can-we-eat-it filter: frozen pizza, thawing in the car trunk. Edible? [more inside]
A ridiculous question: I went to Haverford College (outside of Philly), and a pizza place nearby in Villanova (Connestoga? Campus Corner? I don't know) had an awful cartoon poster of zany college life, and for some reason I've always wanted to get a closer look. The only thing I remember is some hapless partier sitting on the toilet the next morning with the phrase "beer stinkies" hovering above him. [more inside]
Where do I get my Italian beef and other Chicago classics for 10 people coming to my house for the weekend?
What are some good Chicago-area catering options for a group of 10 people? We are hosting a small group of relatives at our house for the weekend in May, and we want to have some classic Chicago dishes for people to eat. But, we also don't want to spend the whole weekend in the kitchen working on deep dish pizza, either. So, we're looking for suggestions on places to check out that we can bring food home for about 10 people. So far, we're going to check out Portillo's and Jewel for Italian beef, but I'm open to other options for the beef and other Chicago specialties. (Actually, we live in Naperville, but I'm willing to go pretty much anywhere in the area if it is worth it.)
How is pizza made at a major chain pizza restaurant? [more inside]
I am going to build a wood fired pizza oven in my backyard. Any tips on what has worked, failed, etc. (more inside) [more inside]
grilled pizza! it's a magically hot day today! i want to bbq a pizza! how? [more inside]
Does a typical east-coast independent neighborhood pizza place do anything to its tomato sauce (or other ingredients) between the can and the pie? [more inside]
recipe filter: anyone have a foolproof skillet pizza recipe? [more inside]
What free condiments are available at your local pizzeria? [more inside]
What else can I make with pizza dough? I've tried pizza, focaccia, and pita bread. I can get it at a cheap price, so I want to use it in every way possible.
I'm going to be making my first deep-dish pizza soon. Help me make it awesome. [more inside]
I'd like to do pizza on the grill, and I have the equipment. The challenge? Boyfriend is diabetic. [more inside]
So, I have an electric oven, and I sometimes make pizza by simply putting it directly on the grate inside. That means, of course, some cheese falls on the bottom of the oven, which I then have to clean. I was thinking about putting in a baking sheet to catch that stuff, but I was wondering if it will affect cooking time? Or increase power usage or something? The coil is at the bottom of the stove.
Food-tourism-filter: I'll be staying in Brooklyn (Park Slope) for about a week in June and I'm looking for interesting, affordable can't-miss delicious foods that I wouldn't normally find at home in the Midwest. Here's whats on my list already: [more inside]
What is the relationship between American Flatbread and Flatbread Company? [more inside]
Remember when pepperoni on pizza was thick and would curl up and collect it's own grease in a nice little meat bowl? I need to find a pizza place in the Boston or Southern NH area that still cooks their pizza that way. [more inside]
Where's some good pizza in Astoria, and what streets nearby have the easiest parking? [more inside]