If anyone lives in or around the Overland Park, KS area and love great pizza, you must visit SPIN! pizza. I share a meal with two other food fans and we yet to walk out of that establishment with anything besides a huge smile on our face and a taut belly.
I understand they are opening a new location in Lee’s Summit, MO in early January…
Best accompanied by the Italian beer, Moretti’s LaRossa Birra
where in JC? I grew up in the heights–we had great pizza parlors, didn’t we? Pizza masters, Gino’s Jules, Nino’s, Vinnies–each doing their own thing.
I guess I’m the lucky one! While we have, on occasion, made our own pizza that is not the norm. I live in NEPA, where Old Forge is the "pizza capital" and pizza is still made by "families",every waitress has been there since the start – yes they are that old and on Friday night in the fall the whole town goes to the high school football game. While everyone’s pizza is slightly different there is not a bad in the bunch.
When I am in an out of the way place for pizza such as El Paso or Sacramento, I look for pizza in an Italian restaurant. I have a better chance of finding good pizza in a pretty good Italian restaurant.
For more info, see this Roadfood thread. Also, some more great pizza pix by others.
For more on my method, see this thread at pizzamaking.com
It is very easy once you get the hang of it. It is all in the dough, hot oven and stone.
Like I previously mentioned, in the past cookbook recipes have you mixing a very wet dough, spreading it out on a solid non-stick pan (still sold in abundance in stores) and baking around 400-450 degrees. In the past year I have advanced my dough making process and now bake directly on a stone in about as high of a heat oven you can get at 550 degrees for a very short time of about 8 minutes.
Well done pork now give me the method. I am amazed you got a crust like that out of a home oven. I am VERY IMPRESSED! A pleasure to see. And I am sure you used 6 in 1 tomatoes. ….Russ
Looking good porkbeaks! I think in the past few years homemade pizza has taken a quantum leap in quality. I look at some of the recipes in our old cookbooks and realize a lot of them are pretty poor and seem to be geared to a Sandra Lee semi-homemade standard. With the internet better information is to be had out there. I know I have improved my game this past year.
Here are two that came out of my kitchen.
Does anyone make a good pizza anymore ? Hmmmmmmmm… I do !
A good pie is hard to come by these days.
It all comes down to the crust. Its texture. taste(sweetness), & thinness . Then, from there, the taste of the sauce, & finally the mozzarella. So long as it’s not imitation cheese in which i have unwillingly experienced it should be good.[:o)]
I remember getting pizza in Jersey City when i was a kid back in the 70’s and a Large pie (18 inch) was $3.50.
Any locally owned pizza joint in my area (South Central CT) makes at least an acceptable pie. Most make good to OMG! This is FAAAAABBBBULLLLOUS! pies.
Another vote for 6 in 1– straight from the can, a little oo, salt and pepper is it. I have used both San Marzano and 6 in 1. No doubt about it, 6 in 1 is hands down the better product.
I find San M’s to be too watery out of the can for good pizza, and a tad insipid as well. I grow some low-acid plum tomatoes from seeds my old man brought back from the ancestral home, so I am very familiar with them, both canned and fresh.
My fresh ones make superb, I mean superb pasta sauce, some of the best I’ve ever tasted. But for true pizza, American-style as well, one shouldn’t cook the tomatoes any further then how they come out of the can. Spaghetti sauce doesn’t belong on pizza.
And, I agree with Russ. I can’t eat and don’t eat store bought pizza here in CA. Of course, I grew up on the shore of CT, where many many mom-and-pop pizza joints make great pies, so my opinion is skewed toward high expectations.
I agree with that statement 100%. That’s why when I want pizza, I will ususally dine at the restaurant for optimal taste. The same holds for french fries or buffalo wings, when these items are delivered to your house, they lose their quality.
I am NOT a foodie !!
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