YEars ago, I tried to make my own spaghetti pizza at home. I tried it a bunch of times. The first few time,s the pasta wasn’t dry enough, and it slithered all over the place. I tried so hard not to have dried out pasta, it was too wet.
Finally, I make the flat pizza using a deep dish pan and made the pasta in the same manner one would make a spaghetti casserole. It finally worked, except the dougn, which was perfectly crisp in the bottom, was too thin to hold it in your hand. The weight if the spaghetti bent the pizza in half. You had to eat it with fork and knife, which was fine, just not my speed.
At that time, I was trying to make all sorts of pizzas, including Hawaiian, Mexican, eggplant parmeggiano, and more (even a Gyro pizza which was a not a red sauce based pizza. It was more like a white pizza with gyro meat, fresh tomatoes, onion, feta, and some dollops of tzatziki sauce aded after the pizza was finished cooking). Finally, I decided that, when making pizza at home, I’m better off with more traditional pizzas. Mostly, because I make my pizzas NYC style, and those other pizzas have too much stuff on them for the thin Neapolitan crust I like. I found, to make pizzas with a lot of toppings, the crust has to be thicker. Which is ok if you’ve used good ingredients (I enjoy Chicago style too).
it’s "Pudgy’s" in Brick, NJ.
I guess I’m in agreement then….I like Pudgies in Brick(not the chain!)..especially if the one guy is there..different people,even in the same pizzaria make different pizzas. Franks in Lakewood makes a great variety of Pizza. There is a pizzaria in Toms River that uses a wood burning oven and makes a good pie. As I’ve said in other threads…ahve a good friend who manages a Pizza Hut and informs me of the excess sugar. The comment about a lot of sugar in the dough comes from him. You are correct about a little sugar in non-neapolitan pizzas. Always glad to talk with someone who appreciates my favorite food.Let’s talk some more
I understand completely. What I’m asking is where do you obtain the pizza you desire in or near Brick, NJ. Believe it or not, I know a lot about pizza. As I mentioned in another thread, unless you are making a true Neapolitan pizza, a bit of sugar in the dough (to feed the yeast)is totally acceptable. For you to imply that the addition of any sugar automatically puts that pizza in the category of Pizza Hut or Domino’s is hard to accept. pb
I see you’re in Georgia..so I can’t help you with your local recomendation…..
However..to repeat…I’m not that fussy…really…What I’ve stated many times is that to me(TO ME) a pizza should be made of quality ingredients..as close to the REAL Italian way….Too often cheap places add sugar. Remember Pizza Hut even adds sugar to the dough. My comment above concerned someone actually putting down some ingredients as "garbage" All I replied was in Italy, Italian chefs put almost anything on a pie…they just make the basic with quality ingredients…buffalo cheese…basic sauce..Italian plum tomatoes(no Sugar…etc. If a pizza is made carefully(preferable a wood burning oven) any pizza is good…again the taste is in the taste-buds of the beholder. I’m simply defining the"ITALIAN pizza. verses the fast food rip-off. If one’s taste buds prefer Dominos or other American pies, so be it. Sorry you didn’t understand.
OK, Mr. veryveryfussy pizzaman. Please tell us where you find the pizza locally that meets your demanding criteria. pb
No one rants about good pizza on this site more than I….I’ve made a study of it!!!! And I’m VERY VERY fussy!!!!! But a good pizza,even for decades in Italy…has come with tons of toppings..Pizza Capracoza is pizza with whatever the Italian cook wants to put on it…even poached eggs(had it didn’t love it…but so what) One man’s garbage is another’s specialty. If a pizza is made with quality ingredients(NOT fast food sugar pies with cheap,even sugared dough and cheap cheese)then any quality topping is in the realm of the pizza maker’s art!!!!
You got it!!!
How about garbage pizza/ (leftovers from one of these places?)
The pasta pizza I’ve seen in the city are like a typical slice with dough, crust, cheese and sauce, but then they have ziti pasta on top with some ricotta (I think) blended into it. I’ve never gotten it as the only pizza places I’ve seen it in were sketchy and I wouldn’t eat there anyway.
That pretty much looks like it. I remember that on occasion she would put half the mixture in then layer sliced sausage or sliced meatballs or whatever was on hand, egg plant? then some sliced provolone or scommoza, then top with the remainder of mixture.
Sure was tastey and a great after school snack.
I’m not sure I would purposely order a Pasta Pizza though.
Either your going to eat pasta or eat pizza make up your mind.
Here’s Giada’s recipe for spaghetti pizza. I saw the show where she made it and I plan on giving it a try one of the days. Rather than use leftovers, I think it would be better to prepare the pasta and sauce with this end result in mind, making sure to have plenty of extra gravy/sauce to accompany each slice. It looks like it could end up a tad dry. pb
A freind of mine his mother made what we as kids called pasta pizza.
She was from Italy and nothing went to waste in her kitchen.
Pasta pizza was just that leftover spaggetti fryed off in a skillet with some additions and sliced in wedges.
Basicly olive oil in the pan, leftover pasta with an egg as a binder, lots of grated cheese and a little more sauce as needed all mixed together.
Put all blended ingreadiants in a hot skillet brown on one side then flip with a plate and repeat on the other side. Let it cool slice like you would a pizza, done.
She called this dish gembota, but then again she called many dishes that were all great gembota. Chow Jim
How about a cheese-steak pizza…they’re popping out all over
I love lasagna… and I love Pizza… so why not Lasagna Pizza.
I’ll have to stop by and try a slice.
We make a meatball and spaghetti pizza at our restaurant, Reno’s Pizzeria, in Orange, Connecticut. It is delicious! My husband is one of the former owners at Carminuccio’s in Newtown and I think he served it there sometimes too. The lasagna pizza sounds great–I’ll have to ask him to experiment with that one.
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