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Patently Perfect Pizzaz Pies: The Pizza Thread

MCBanjoMike

MCBanjoMike

Infamous third lava dolphin
(He/him)
We got a pizza oven! It's an Ooni Koda, a small propane-powered oven that makes 12" pizzas in about a minute at up to 900F. It's kind of our Christmas present from my parents, but I wanted to get a hold of it ahead of time so I could...make pizza for my parents with it. Assuming it's ever safe enough to see them over the holidays, that is. Anyway, the oven only arrived yesterday and we have to do a 30-minute test burn to check the gas connections and burn off any residues or whatever that could be left over from the manufacturing process. That'll be done tonight, and tomorrow we'll actually use it to make pizza! I am very excited. 12" is a little small as pizzas go, but the larger model of oven is a lot more expensive and takes up more space. Plus the pizzas cook super fast, so who cares if you have to wait for the next one? We also got a pair of pizza peels so we can make-a da pizzas on them ahead of time, reducing the dead time between cooking. I will report back on Friday with the results!
 
WisteriaHysteria

WisteriaHysteria

MCBanjoMike said:
We got a pizza oven! It's an Ooni Koda
Click to expand...
I saw this on Slickdeals last week. I was sorely tempted to just impulse buy one, but we don't have a place to store it. 😂

12" is on the small side for when you're buying pizza from a restaurant, but in practice at home, you almost never make pizzas that big. Because you're not being constrained by restaurant economics, and it's easier to manage just making more personal sized ones with assorted toppings.
 
Torzelbaum

Torzelbaum

????? LV 13 HP 292/ 292
(he, him, his)
Here's an unofficial* poll question for all of the pizza lovers here:
When you are ordering a pizza - how often do you get only a single topping compared to how often you get multiple (different) toppings? (For the purposes of this question getting extra of the only topping does not count as more than one topping.)

I'm not sure what the exact ratio is for me but I think recently I have been getting multi-topping pizzas more than I have been getting single topping pizzas.

*It's unofficial because the response really requires something other than a binary response.
 
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WisteriaHysteria

WisteriaHysteria

Does ordering a plain cheese pizza count as just one topping? Because I do that all the time. I also get just a pepperoni as a single topping since a lot of cheap pizza-by-the-slice has limited options like pepperoni only.
 
zonetrope

zonetrope

(he/him)
When the base pizza is really great, more toppings tend to make it worse in my experience. I'll never say no to a meat lover's from your average chain, though. It's still pizza, damn it.
 
YangusKhan

YangusKhan

does the Underpants Dance
(He/Him/His)
I specifically try to avoid single topping pizzas if I can help it. 3 toppings is my ideal, because when I have to pick 2 I always leave something else out that I want.
 
Mightyblue

Mightyblue

aggro table, shmaggro table
(He/Him/His)
Unless you're talking multiple meats I only ever go with single toppings. To me, pizza is all about that blend of tomato/cheese/your chosen topping and the way the crust all sorta ties it together. Once you start stacking all sorts of different textures/flavor profiles on there it sort of detracts from the experience to me.
 
Torzelbaum

Torzelbaum

????? LV 13 HP 292/ 292
(he, him, his)
WisteriaHysteria said:
Does ordering a plain cheese pizza count as just one topping? Because I do that all the time. I also get just a pepperoni as a single topping since a lot of cheap pizza-by-the-slice has limited options like pepperoni only.
Click to expand...
I guess that would be a third category - cheese only. I generally always get pizza with at least one topping so I didn't even consider that.

Positronic Brain said:
But when I buy pizza by the slice usually I go cheese only (because it's significantly cheaper at my go-to per-slice place, but hey, still tasty)
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Pizza by the slice is sort of a different thing altogether since the options there are usually limited and are mostly just one topping only. I think for the purposes of this question/poll you should only consider situations where you have the choice of what toppings go on the pizza.

Mightyblue said:
Unless you're talking multiple meats I only ever go with single toppings.
Click to expand...
So do you mean that the only time you get multiple toppings is when you get multiple meats? So you never get meat(s) and vegetable(s) or multiple vegetables with no meats?
 
Mightyblue

Mightyblue

aggro table, shmaggro table
(He/Him/His)
Correct! I am for whatever reason really picky about food textures (broccoli and occasionally boiled brussel sprouts both trigger my gag reflex, among other things).
 
Torzelbaum

Torzelbaum

????? LV 13 HP 292/ 292
(he, him, his)
Based on my few experiences with it I have concluded that fresh ricotta is maybe not a great choice for a topping for a pizza. The flavor is good but if the ricotta is fresh then it can have a lot of moisture which can be released during cooking (or from the heat trapped in a delivery bag) and can reduce the crispness of the crust. If the moisture was drained or a different variety of ricotta was used or if it was part of a deep dish pizza then maybe it wouldn't cause that issue. But I think from now on I will not get it as a topping unless one of those special situations applied.
 
Positronic Brain

Positronic Brain

Out Of Warranty
(He/him)
Local pizzerias (which, granted, are all of the Napolitan school because Europe) work around it by adding the ricotta or fresh mozzarella or rocket *after* the cooking. It's a "has to be eaten at once" scenario, though (but soooo worth it)
 
N

Nodal

Positronic Brain said:
Local pizzerias (which, granted, are all of the Napolitan school because Europe) work around it by adding the ricotta or fresh mozzarella or rocket *after* the cooking. It's a "has to be eaten at once" scenario, though (but soooo worth it)
Click to expand...
Yeah this is what I see from my local New York style places as well.
 
Kirin

Kirin

Summon for hire
(he/him)
Positronic Brain said:
Local pizzerias (which, granted, are all of the Napolitan school because Europe) work around it by adding the ricotta or fresh mozzarella or rocket *after* the cooking. It's a "has to be eaten at once" scenario, though (but soooo worth it)
Click to expand...
One of my local pizza places started doing a "parbaked" pizza option for take-out during COVID, where they cook the pizza with and toppings that should be baked just until not-quite-done, pack it up along with any fresh toppings that don't need baking like herbs and other fresh things, and then you take it home and finish it off with five minutes in your own oven for a hot eating-out pizza experience. It works pretty dang well! So much that I wonder if they'll keep it up even post COVID restrictions.
 
Mightyblue

Mightyblue

aggro table, shmaggro table
(He/Him/His)
The parbaked option tends to show up more often in rural areas where you might have 30 minutes of drive time to the next town that has a pizzeria, so fully baked delivery isn't super feasible.
 
muteKi

muteKi

Women want fish fear meme
There probably are but I'm more familiar with places like Papa Murphy's where everything is completely un-baked until you put it in your own oven
 
Torzelbaum

Torzelbaum

????? LV 13 HP 292/ 292
(he, him, his)
It is my understanding that Scotland deep fried just about everything. It's like one big country-wide carnival.
 
Positronic Brain

Positronic Brain

Out Of Warranty
(He/him)
When the Ms. suggested a trip to Scotland some years ago, it was an easy yes.

(deep fried Mars bars were my favorite)
(why, no, I didn't check my cholesterol after the trip - what you don't know can't kill you)
 
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