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]
posted by PuppetMcSockerson
on Jan 24, 2014 -
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]
posted by shiu mai baby
on Dec 10, 2013 -
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!
posted by Faint of Butt
on Dec 9, 2013 -
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.
posted by rhiannonstone
on Aug 24, 2013 -
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?
posted by ebesan
on Aug 23, 2013 -
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?
posted by Kriesa
on Aug 14, 2013 -
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]
posted by vortex genie 2
on May 25, 2013 -
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]
posted by lampshade
on Apr 18, 2013 -
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!
posted by man down under
on Jan 6, 2013 -
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?
posted by Iridic
on Dec 2, 2012 -
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]
posted by Feel the beat of the rhythm of the night
on Jul 14, 2012 -
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]
posted by Tomorrowful
on Jun 10, 2012 -
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]
posted by thebrokenmuse
on Jan 19, 2012 -
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]
posted by SockyMcSockyPants
on Oct 24, 2011 -
Can-we-eat-it filter: frozen pizza, thawing in the car trunk. Edible? [more inside]
posted by sucre
on Aug 5, 2011 -
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]
posted by anonymous
on Jul 12, 2011 -
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.)
posted by achmorrison
on Apr 22, 2011 -
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]
posted by burlsube
on Mar 20, 2011 -
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.
posted by leigh1
on Nov 16, 2010 -
I'm going to be making my first deep-dish pizza soon. Help me make it awesome. [more inside]
posted by ORthey
on Jun 14, 2010 -
I'd like to do pizza on the grill, and I have the equipment. The challenge? Boyfriend is diabetic. [more inside]
posted by juniperesque
on Jun 11, 2010 -
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.
posted by wild like kudzu
on Jun 5, 2010 -
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]
posted by chara
on May 13, 2010 -
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]
posted by csimpkins
on Mar 29, 2010 -
Anyone know a good pizza restaurant in the vicinity of UCL, Gower Street? [more inside]
posted by Edwahd
on Feb 2, 2010 -
Is there a mathematical, economic, logical or game-theory name/description for the following scenario? [more inside]
posted by contessa
on Sep 4, 2009 -
I had the world's most delicious Chicken Verde pizza at Cafe Brasil in Houston last week and want to know what was on it (namely, which herbs). Any Houstonians able to help me out? [more inside]
posted by JannaK
on Aug 13, 2009 -
I need to order pizza for a focus group of undergraduate students meeting at lunchtime. 29 students have signed up in advance (+3 facilitators), but I expect fewer to actually show up; the meeting is voluntary but some will receive extra credit in class for attending.
How many 16" pizzas should I order? [more inside]
posted by zepheria
on Jun 23, 2009 -
How much would you expect to pay for a used restaurant quality pizza oven? Where would you look for such a thing?
posted by furiousxgeorge
on Jun 20, 2009 -
How do I prevent pizza dough from forming big gas bubbles in the oven?
posted by markcmyers
on Jun 20, 2009 -
Does anyone remember a documentary, or show on PBS about someone researching an old kayak design, where the people doing the building paddled around Manhattan Island? [more inside]
posted by fnerg
on May 13, 2009 -
Where can I get soy pepperoni? Neither Whole Foods nor Trader Joe's seems to have it. Can I buy it online somewhere?
Alternatively, if anyone knows of any other type of pepperoni which has no cholesterol then I'd be interested in that.
I enjoy eating my cholesterol free sausage pizzas, but I miss pepperoni.
posted by HappyEngineer
on Apr 30, 2009 -