The Pizza Therapy Forum and Pasta Therapy Forum Forum Index The Pizza Therapy Forum and Pasta Therapy Forum
Pizza and Pasta Tales, Tips and Talk
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Go to pizzatherapy.com
Explore pastatherapy.com
Discover the Legends of Pizza
Search found 10 matches
The Pizza Therapy Forum and Pasta Therapy Forum Forum Index
Author Message
  Topic: New York or Chicago style crust?
vincevega

Replies: 13
Views: 15058

PostForum: Your favorite dough secrets   Posted: Sat Nov 25, 2006 2:36 pm   Subject: New York or Chicago style crust?
I gotta vote for NY crust. Patsy Grimaldi's here in Scottsdale imports the water from NY for their dough. It must be the water that gives it a unique taste.
  Topic: Pizza Rustica
vincevega

Replies: 12
Views: 12126

PostForum: Comments   Posted: Sat Nov 25, 2006 2:26 pm   Subject: pizza quiche
It was indeed like a quiche. I made it both with pie crust dough and pizza dough. For the meat, I used chopped pepperoni and soppreseta. To be honest, I wasn't a big fan of it. I'm more of a tradi ...
  Topic: Pizza Rustica
vincevega

Replies: 12
Views: 12126

PostForum: Comments   Posted: Sun Nov 19, 2006 3:29 pm   Subject: Pizza Rustica
A Friend recently introduced me to a meat and cheese pie called pizza rustica. I'm going to attempt to make it today. After searching online, I've found various recipes and this pie is typically ser ...
  Topic: Potato Pizza
vincevega

Replies: 3
Views: 4796

PostForum: Questions   Posted: Sat Sep 16, 2006 1:05 pm   Subject: Potato Pizza
I'm going to make a potato pizza and wany to kmow if the potatos are parboiled or cooked in some way prior to placing them on the crust?
  Topic: Checking In
vincevega

Replies: 3
Views: 6645

PostForum: Introductions   Posted: Fri Sep 01, 2006 12:31 pm   Subject: Share your recipes?
Welcome ChefT. How about sharing some of your recipes with us. Also, please tell us avout your kitchen and how many in your staff.

Regards, Vince
  Topic: Is it still considered pizza?
vincevega

Replies: 5
Views: 7478

PostForum: Ingredients   Posted: Sat Jul 29, 2006 1:54 pm   Subject: Is it still considered pizza?
I'm ashamed somewhat to share this with you, but when our 9 year old Grandson is with us and we want quick homemade pizza, we use canned bisquits as the crust. It's so easy! We stretch each bisquit ...
  Topic: Greetings from Bangkok
vincevega

Replies: 1
Views: 2998

PostForum: Introductions   Posted: Mon Jul 03, 2006 12:18 pm   Subject: Greetings from Bangkok
Hello Roy, Do you have a Thai pizza that you might share the recipe with us?

Vince
  Topic: Springy dough
vincevega

Replies: 9
Views: 14457

PostForum: Your favorite dough secrets   Posted: Mon Jul 03, 2006 1:05 am   Subject: Springy dough
Slice, I forgot to mention that Instead of the flour called for in the recipe, I use King Arthur all purpose flour, 3 cups and King Arthur white whole wheat, 1 cup. to me the whole wheat makes it a l ...
  Topic: Springy dough
vincevega

Replies: 9
Views: 14457

PostForum: Your favorite dough secrets   Posted: Mon Jul 03, 2006 1:00 am   Subject: Springy dough
Hey Slice, your recipe sounds okay. If I may share mine with you.

Basic Vera Pizza Napoletana Dough Recipe

Ingredients

By Volume
4 cups Molino Caputo Tipo 00 flour
1 ½, plus 2 TBL water
2 ...
  Topic: Greetings pizza freaks
vincevega

Replies: 3
Views: 7196

PostForum: Introductions   Posted: Sat Jul 01, 2006 1:30 pm   Subject: Greetings pizza freaks
Hello everyone, I live in Scottsdale, AZ. I love to cook, especially pizza.
My wife and I recently had a lobster pizza at Red Lobster. It was killer!
We got the recipe from their web site. We mad ...
 
Page 1 of 1
All times are GMT
Jump to:  



Powered by phpBB © 2001, 2005 phpBB Group