Comments on: Remembering Italy with Thin Crust Pizza at Home – Why Make Pizza Any Other Way?

By: Leslie

Leslie — Mon, 01 Jun 2009 12:29:47 +0000

Giovi, you said what I was gonna say. New Haven really has the best pizza, and without yuppie attitude, too. White clam with garlic and herbs, delicious. Sally’s and Pepe’s are great, BAR is too. It’s just a train ride from NYC and a lovely town. I’m living in Europe now and can get pretty good pizza, but my standard is still New Haven “apizza”.

By: chris902

chris902 — Thu, 19 Mar 2009 17:56:44 +0000

UNA PIZZA NAPOLETANA

It’s not thin crust, and its probably yuppy, but it is the best pizza I found in NYC (and that’s saying something).

By: Giovi Caccatuna

Giovi Caccatuna — Mon, 05 Jan 2009 01:36:28 +0000

Badda Bing Badda Boom – New Haven pizza (Sally’s, Pepe’s) all the way. NYC pizza can’t compare. And who are those Chicagoland guys fooling… that’s what you call cake with pepperoni!

BTW – you’re pizza’s look great, although I’m not too sure of the egg or tuna ones (some things just really don’t go with pizza or cheese). Nice job on the crust. I find using lots of flour while streching the dough helps create the nice crusty, chewy flat crust.

Va cici tu!

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By: admin

admin — Tue, 29 Apr 2008 21:20:53 +0000

Hey, Scott! Thanks for stopping by! You should try the pre-bake method. See if you top it after prebaking for a few minutes. I bet you would find it crispier on the bottom (if that’s how you like it!) and easier to put on the stone. MMMMM pizza.

By: Scott @ One Food Guy

Scott @ One Food Guy — Tue, 29 Apr 2008 19:30:19 +0000

Wow, your pizzas look outstanding! Well done!

I’m a big fan of the pizza stone. I’ve made a few great pizzas lately using store bought dough. I let it come to room temperature before trying to stretch it, use the knuckle/fist method to stretch it, then lay it on a pizza peel covered in corn meal before building the pizza. I slide the whole pizza onto the stone (450 degree preheated oven) and let it cook for around 12-15 minutes. Getting the pizza with the toppings is sometimes a challenge, but the cornmeal on the peel helps tremendously.

By: admin

admin — Fri, 25 Apr 2008 13:53:33 +0000

Ahh, yes, Amanda! Thanks SO much for your comment. I needed someone to agree w/ me on the Franny’s thing. Their apps are tasty and innovative… I will give you that. But they are also expensive and tiny! It’s a freakin’ pizza joint… so Brooklyn, right.. or should I say, SO Park Slope.

Thanks for the head’s up on Amorina. We’ve been meaning to try that place since it first opened and was BYOB… but haven’t yet. It’s time, I think . It looks really cute inside too! Please stop by the blog again! We need more local Brooklynites to comment (rather, i need/want more local peeps to comment).

Thanks, girl… now get your ass to target and pick up a pizza stone!

By: amanda

amanda — Fri, 25 Apr 2008 13:41:11 +0000

We are definitely going to get a pizza stone. My husband and I have been (unsuccessfully) trying to make great pizza at home all winter. I’m looking forward to trying your recipe. Franny’s is awful. The hostess tried to make us wait 1/2 hour when there were two empty tables, only to rescind when we started to walk away. For $16 I had hoped for more than a sausage pizza. Or at least more sausage. The appetizers were yummy though. Yet all hope is not lost! There’s a great pizza place one block from Franny’s. Great thin crust, nice people, and wonderful combinations like, fresh rosemary, mushrooms, sausage and artichoke. For more like $12. The place is Amorina on Vanderbilt and Prospect. Try it. It’s good.

By: admin

admin — Tue, 22 Apr 2008 23:48:58 +0000

You go Kate!! I’m telling you… with the double baking method, you will NOT go wrong. I always thought a pizza stone was kind of gimmick-y, but now I can’t imagine making pizza at home w/o one. Thanks so much for your comment. It was fun to re-read my words… it’s now making me hungry for pizza! ha!