Re: tOfficial Pizza Thread

[The Pantry]

Green Latrine just opened a new location couple miles away.  So good.

Wonder if they deliver to Troy Beaumont?

What did you do now?

Oh, nuthin. Just figure if I eat enough of their grease-puddle pepperoni I'll end up at Beaumont again.

[The Pantry]

Work brought in the National Coney truck at lunchtime. Skipped it in favor of ordering Green Lantern after work. Best decision I made all day.

But I'm a bit torn now. New GL location is about a half mile from Alibi.

[The Pantry]

Gotten tired of the breadiness of Detroit style so mostly order round pizza now.  Green Latrine is very good.  Light bake.

[Other Teams Pursuing That]

Why do you prefer light bake

[The Pantry]

Why do you prefer light bake

1)  Not a fan of burnt cheese
2)  Veggies stay fresher, crisper, and more flavorful
3)  Can reheat leftover pizza in the oven on a stone and it comes out perfect

[Motown Spartan]

We do a quick take on a Chicago style pizza once or twice a month and it’s super simple. Had it tonight as a matter of fact, so good!

[The Pantry]

We do a quick take on a Chicago style pizza once or twice a month and it’s super simple. Had it tonight as a matter of fact, so good!

With the Red Stag or in the oven?

[Motown Spartan]

We do a quick take on a Chicago style pizza once or twice a month and it’s super simple. Had it tonight as a matter of fact, so good!

With the Red Stag or in the oven?

Just in the regular oven with a regular Pillsbury pizza crust.

[The Pantry]

With the Red Stag or in the oven?

Just in the regular oven with a regular Pillsbury pizza crust.

Make your own sauce or doctor store bought?

[Motown Spartan]

Just in the regular oven with a regular Pillsbury pizza crust.

Make your own sauce or doctor store bought?

No sauce.

Frozen spinach mixed with mozz and parm topped with diced tomatoes mixed with garlic, salt, basil, and red pepper.

[AvgMSUJoe]

Spinach parm tomato is some good stuff.

[Floyd Robertson]

I don't order pizza very often but yesterday was one of those days, which means I had some leftover Jet's deep dish. I have never had the patience to do anything other than microwave the slices, but today I baked them at 375 in the toaster oven for 30 minutes on a lightly-greased sheetpan and tented with foil. They were perfect. Somewhere in this thread it was listed as one of the 2-3 ways to do it, so whoever posted it (probably The Pantry) here's to you

[Other Teams Pursuing That]

Reheating things via microwave is for the birds, Floyd!

[duffy munn]

Reheating things via microwave is for the birds, Floyd!

Especially pizza. Turns into rubber

[Floyd Robertson]

Reheating things via microwave is for the birds, Floyd!

Then I guess you can teach old birds new tricks.

[Other Teams Pursuing That]

Turtleneck doesn’t even own a microwave the last time i heard.

[The Pantry]

I don't order pizza very often but yesterday was one of those days, which means I had some leftover Jet's deep dish. I have never had the patience to do anything other than microwave the slices, but today I baked them at 375 in the toaster oven for 30 minutes on a lightly-greased sheetpan and tented with foil. They were perfect. Somewhere in this thread it was listed as one of the 2-3 ways to do it, so whoever posted it (probably The Pantry) here's to you

Been knocked for ordering pizza light-bake, but makes sense if you're expecting leftovers. Microwave reheated pizza sucks ass. Favorite method for fridged pizza has been pre-heating a stone 350-400 in the oven then put on for 10-15. Foil tenting works great, especially for non-Detroit style.

Still farting around with the Ninja Woodfire. From things read it's supposed to be good at reheating pizza on the air fry setting. Will top the crisper basket with foil when I try that.

[NigelUno]

I don't order pizza very often but yesterday was one of those days, which means I had some leftover Jet's deep dish. I have never had the patience to do anything other than microwave the slices, but today I baked them at 375 in the toaster oven for 30 minutes on a lightly-greased sheetpan and tented with foil. They were perfect. Somewhere in this thread it was listed as one of the 2-3 ways to do it, so whoever posted it (probably The Pantry) here's to you

Been knocked for ordering pizza light-bake,  but makes sense if you're expecting leftovers.  Microwave reheated pizza sucks ass.  Favorite method for fridged pizza has been pre-heating a stone 350-400 in the oven then put on for 10-15.  Foil tenting works great, especially for non-Detroit style.

Still farting around with the Ninja Woodfire.  From things read it's supposed to be good at reheating pizza on the air fry setting.  Will top the crisper basket with foil when I try that.    

Do you only cook 1/2 of it when you get home, and then cook the rest the next day? Or cook the whole thing when you get home, and then reheat.

Why do you tent with foil?

[The Pantry]

Been knocked for ordering pizza light-bake,  but makes sense if you're expecting leftovers.  Microwave reheated pizza sucks ass.  Favorite method for fridged pizza has been pre-heating a stone 350-400 in the oven then put on for 10-15.  Foil tenting works great, especially for non-Detroit style.

Still farting around with the Ninja Woodfire.  From things read it's supposed to be good at reheating pizza on the air fry setting.  Will top the crisper basket with foil when I try that.    

Do you only cook 1/2 of it when you get home, and then cook the rest the next day?  Or cook the whole thing when you get home, and then reheat.

Why do you tent with foil?  

Have you ever ordered Jets or other pizzeria light bake? It's pretty good.

The foil for reheating is to keep moisture on top while the crust stays crisp. Or, do you like burnt/dry cheese and toppings?

[MiamiSpartan]

I don't order pizza very often but yesterday was one of those days, which means I had some leftover Jet's deep dish. I have never had the patience to do anything other than microwave the slices, but today I baked them at 375 in the toaster oven for 30 minutes on a lightly-greased sheetpan and tented with foil. They were perfect. Somewhere in this thread it was listed as one of the 2-3 ways to do it, so whoever posted it (probably The Pantry) here's to you

Been knocked for ordering pizza light-bake, but makes sense if you're expecting leftovers. Microwave reheated pizza sucks ass. Favorite method for fridged pizza has been pre-heating a stone 350-400 in the oven then put on for 10-15. Foil tenting works great, especially for non-Detroit style.

Still farting around with the Ninja Woodfire. From things read it's supposed to be good at reheating pizza on the air fry setting. Will top the crisper basket with foil when I try that.

Martha Stewart's method for re-heating pizza works for me. 375 for 5-7 min, or until cheese is bubbling.

The key is pre-heating the pan without the pizza on it (or the stone, like you said). That keeps the crust from getting soft/soggy, because the hot pan eliminates any moisture that would be between the cold pizza and the slowly warming pan.

[NigelUno]

Do you only cook 1/2 of it when you get home, and then cook the rest the next day?  Or cook the whole thing when you get home, and then reheat.

Why do you tent with foil?  

Have you ever ordered Jets or other pizzeria light bake?  It's pretty good.  

The foil for reheating is to keep moisture on top while the crust stays crisp.  Or, do you like burnt/dry cheese and toppings?

I ordered pizza half baked from DeLuca's once I think, and then put it in the oven to finish cooking it.

Are you talking about ordering "light bake" and then not heating it up/cooking it all the way?

[The Pantry]

Have you ever ordered Jets or other pizzeria light bake?  It's pretty good.  

The foil for reheating is to keep moisture on top while the crust stays crisp.  Or, do you like burnt/dry cheese and toppings?

I ordered pizza half baked from DeLuca's once I think, and then put it in the oven to finish cooking it.

Are you talking about ordering "light bake" and then not heating it up/cooking it all the way?  

"Light baked", not half baked.  Pizza is ready to eat and nothing is burnt when you get it.  Perfect for reheating any leftover.  

Pretty sure Jets introduced the light bake.  Others have been following their lead.

[Other Teams Pursuing That]

The crispier the better for me. And that is not light bake

[The Pantry]

The crispier the better for me. And that is not light bake

So, you like the cheese and toppings burnt?

[Other Teams Pursuing That]

The crispier the better for me. And that is not light bake

So, you like the cheese and toppings burnt?

Crispy = burnt?

[The Pantry]

So, you like the cheese and toppings burnt?

Crispy = burnt?

Crust is good sorta crispy. Toppings are not good crispy. Hence, light bake

[AvgMSUJoe]

Remember the jar of sauce you put on toast, put cheese on top then broil to melt? Was it Pizza Quick?

Good shit back in the 80s.

[MiamiSpartan]

Remember the jar of sauce you put on toast, put cheese on top then broil to melt? Was it Pizza Quick?

Good shit back in the 80s.

Yup, I still remember the jingle....
"Open a jar...of Pizza Quick Sauce,
And open your own...pizzeria"

[NigelUno]

The crispier the better for me. And that is not light bake

So, you like the cheese and toppings burnt?

Done Pizza > raw dough

[The Pantry]

So, you like the cheese and toppings burnt?

Done Pizza > raw dough

You should try light bake sometime. You'd change your always negative tune.

[NigelUno]

Done Pizza > raw dough

You should try light bake sometime. You'd change your always negative tune.

Are we talking about Jets Detroit style? Had it. The appeal of Detroit style to me is the crispy cheese on the edges. But, It’s bread with toppings. You run the risk of getting raw dough with a regular bake (in my professional opinion). So, light bake is out of the question. I like crispy crust pizza. Not squishy bread. It’s cool. People can like different things.

Flatbread. Sauce. Cheese. Toppings. All available at the grocery store. 7 minutes. No light bake. No waiting. No foil tents.

Simplify.

[The Pantry]

You should try light bake sometime.  You'd change your always negative tune.

Are we talking about Jets Detroit style?   Had it.  The appeal of Detroit style to me is the crispy cheese on the edges.  But, It’s bread with toppings.  You run the risk of getting raw dough with a regular bake (in my professional opinion).  So, light bake is out of the question.  I like crispy crust pizza.  Not squishy bread. It’s cool.  People can like different things.

Flatbread.  Sauce.  Cheese.  Toppings.  All available at the grocery store.  7 minutes.  No light bake.  No waiting.  No foil tents.  

Simplify.  

Your "professional opinion"?

[AvgMSUJoe]

Are we talking about Jets Detroit style?   Had it.  The appeal of Detroit style to me is the crispy cheese on the edges.  But, It’s bread with toppings.  You run the risk of getting raw dough with a regular bake (in my professional opinion).  So, light bake is out of the question.  I like crispy crust pizza.  Not squishy bread. It’s cool.  People can like different things.

Flatbread.  Sauce.  Cheese.  Toppings.  All available at the grocery store.  7 minutes.  No light bake.  No waiting.  No foil tents.  

Simplify.  

Your "professional opinion"?

Maybe Nigel is the "pizza pizza" guy? Noid?

[NigelUno]

Are we talking about Jets Detroit style?   Had it.  The appeal of Detroit style to me is the crispy cheese on the edges.  But, It’s bread with toppings.  You run the risk of getting raw dough with a regular bake (in my professional opinion).  So, light bake is out of the question.  I like crispy crust pizza.  Not squishy bread. It’s cool.  People can like different things.

Flatbread.  Sauce.  Cheese.  Toppings.  All available at the grocery store.  7 minutes.  No light bake.  No waiting.  No foil tents.  

Simplify.  

Your "professional opinion"?  

[The Pantry]

Your "professional opinion"?  

You deliver for the pizza shop itself or a contractor for Doordash/Grubhub/Ubereats etc?

[NigelUno]

You deliver for the pizza shop itself or a contractor for Doordash/Grubhub/Ubereats etc?

I don't eat raw dough with toppings.

Boom.

Professional.

[Other Teams Pursuing That]

The hell are you guys talking about

[The Pantry]

Nigel is off his meds, again

[NigelUno]

The hell are you guys talking about

Pantry likes raw dough pizza. I like crispy crust.

[The Pantry]

The hell are you guys talking about

Nigel doesn't know what cumin and coriander are

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