No.10037
What is the best cheese and sauce combo to use on a homemade pizza? Papa John's is the only decent place near me, and I could really use a new option. Alternatively, any nice places in Toronto to check out would be cool.
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No.10038
Wait, did you actually come here from /v/ after I told you to?
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No.10039
Tomato sauce + mozzarella. Make the sauce yourself and don't use the plastic mozzarella from the store.
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No.10040
>>10038
Yeah. I figured it was genuine advice.
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No.10041
>>10039
I've been looking into getting some nice fresh stuff, just looking into where to buy from. Any recommendations on how to do the sauce, or just start from scratch and add as I go?
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No.10042
YouTube embed. Click thumbnail to play.
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No.10043
>>10041
San marzanos ONLY!
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No.10044
>>10042
Looks really good, i'll give it a shot.
>>10043
My boss used to only use those, so I guess that explains it. Greeks know their tomatoes, I suppose.
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No.10045
>>10040
It was, but wow, what a surprise.
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No.10046
>>10037
No clue, but I love me some anchovies. No idea why everyone hates them.
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No.10047
>>10046
>no idea why everyone hates them
I absolutely love anchovies, but I think they might just be too strong for a lot of people. Some just hate most or all strong flavors, even if they like fish/salt. I also like to use them in pasta, which I wish more restaurants would do. They go great with spinach and alfredo sauce, in my opinion.
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No.10049
>>10045
No worries either way, i've learned a lot already.
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No.10051
>>10047
>>10046
I've always wanted to try frying them up for tomato sauce like >>10042 which looks really good. I can always tell when they're in Caesar dressing but don't always want them in that.
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No.10052
>>10039
>Tomato sauce + mozzarella
Basically this.
Fresh (skinned) tomatoes, fresh basil, freshly ground garlic, onions, and a bit of salt and pepper should be all you need to make a good sauce for your base. Just remember the quality of the ingredients is more noticeable the less ingredients you use.
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No.10095
>>10037
Depends what type of pizza you prefer. Most people seem to like pizza with lots on it. The dish goes back to ancient Greece, from where it spread to its colonies around the Mediterranean: Turkey, Southern Italy and Southern France, where regional varieties developed: stromboli, calzone, pissaladière, focaccia, piadina Romagnola, pitta, pide, lahmacun, durum… It spread to Northern Italy where tomatoes are sometimes left out, and other dough is sometimes used (e.g. chick pea flour). Because the dish is so easy to make, so old and so geographically widespread there is no real right or wrong way to make one.
A typical (good) Italian pizza will have very few ingredients, but the ones used will be of impeccable quality. Impeccable Italian quality is almost impossible to find outside Italy, and very difficult in the country itself.
There are some 10k different tomato varieties, 3K of which are actually cultivated. The reason why San Marzano tomatoes are "best" is not because of the taste but because they have very few seeds and lots of meat: they produce most passata (tomato paste) and it's easier to get the consistency right. If it's taste you're looking for then Ciliegino, Corbara or Pachino tomatoes are far better, if you can find them. There's a lot of heirloom tomatoes that have much better taste than San Marzano as well. Get them on farmer's markets or straight from a (good) farmer, not in supermarkets, that's a waste of time and money. Buy a food mill.
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No.10098
>>10052
i think you forgot about a cup of olive oil
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No.10099
>>10095
While Mozzarella is the cheese used on Italy's most popular pizza - Margherita (tomato, basil, cheese), it's by no means the only cheese used. There are several arguments against it, even.
-Mozzarella needs to be fresh. So fresh it still has the temperature of the cow's body it's coming from. It loses its magic almost immediately after that.
-Mozzarella is so popular that supply can't meet demand. When that happens price goes up, or quality goes down. The result is that you'll have an enormous difference in quality when it comes to prepackaged mozzarella, even if it's made with buffalo milk, in Campania (the Napoli region of Italy). And of course you'll never find the acceptable-to-good stuff in supermarkets or even specialized grocery stores. Not even in Italy. Look for Fiorfiore or Cirigliana brands.
-Whenever there's a buck to be made, mafia takes over. Mozzarella is no different. They dump asbestos and battery acid in the pastures and bribe producers. As a result cancer is skyrocketing in the region. Look for triangle of death, terra dei fuochi, mafia, mozzarella and/or camorra on google and you'll quickly see.
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No.10100
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>>10099
The crust is as important as what goes on top. Try to find "00 durum flour" (De Cecco brand is okay-ish), mineral water and sourdough/natural yeast if possible/if you have the patience. Otherwise use beer yeast.
Knead the dough by hand for at least 10 minutes. Set a timer. 10 minutes is long.
Get a pizza stone. Real pizza is baked in a woodfire oven at double the temperature any home oven is capable of, for a few seconds. A pizza stone will help you replicate the effect.
When you put passata (tomato paste) on your dough, do so sparingly, else you'll get soggy shit. See the embedded vid in semi-English.
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No.10106
>>10100
So what do you put on top? Impeccable ingredients. A pizza is nothing more than a giant toast, or a flat, freshly baked bread. Anything that goes great with those goes great with pizza.
Italian culture (that includes cooking) has 2 other principles: campanilismo, which translates to something like "bell-tower-ism" and "arrangiarsi": make ends meet, you've got to work with what you got.
The first refers to the fact that every shitty little town in Italy has a bell tower more beautiful than all the other little shitty towns around it, likewise with produce: my milk is better than yours, and so is my cheese. I'll fuck you, but I'll fuck your granny first. Then your mom, then your niece. And then you.
The second, making ends meet, refers to the fact that you've got to help yourself, then God will help you too. You can't help it if a baby deer falls dead in front of your feet, outside of hunting season. Might as well make good use of it.
How this applies to making pizza:
-Passata (tomato pulp) is frequently used because it can be stored and used all year.
-Same goes for salumi ("salami") - cured meat. Use whatever you got available. In Parma they use Parma ham, in the Northeast they use San Daniele or Sopressa, in the north they use Bresaola. And everybody claims theirs is the best and everyone else's is shit. Parma ham in grocery stores/supermarkets comes from Belgium by the way (I'm half Belgian, half Italian). Same remark for olive oil, cheeses, whatever: it's almost never Italian. They/we keep the good stuff to ourselves.
-Learn when things are in season: morels in spring, porcini in summer, truffle in winter. Ask yourself what goes well with those mushrooms (lemon(zest), parsley, garlic, pepper). Shrimp are best in september, mussels in october, tomatoes from july to september. Fresh herbs are best just before they begin to flower, when they flower they put all their energy into that, and their taste diminishes.
-The same goes for cheeses: best milk (and hence: cheese) is produced in may. What kind of cheese you use is far less important than when it was made. Blue cheese works better with mushrooms, fresh cheese less so.
-Parmigiano-Reggiano is a great cheese, but it suffers from the same disadvantages as mozzarella, Parma ham, olive oil (popularity, supply and demand). On top of that it granulates and clogs when you heat it. Grana Padano is produced in a similar way, cheaper, and melts better. Use Parmigiano for raw (like pesto), Grana for cooking.
-Or use another excellent hard cheese from Italy, like Piave Oro. Or one from wherever the fuck you are.
Who cares, as long as it's in good taste.
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No.10109
>>10100
>You will never own a comfy house in venice with a woodfire pizza oven and make pizza every day
why even live
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No.10117
>>10109
M8, you're really fucking insane if you think making woodfire pizza everyday is easy. You already have much cheaper and handier ovens that are ok in terms of high temperatures and proper bottom.
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No.10124
>>10109
>you'll never live in a cave underground with a giant pizza oven taking up a quarter of your stone kitchen
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No.10125
>>10109
Those houses are centuries old, they're no fun in winter because you can't get them warm. Or when it rains heavily - and when the wind comes from the Adriatic sea and hits the Alps, it does rain quite a lot. Fungus everywhere.
>>10106
Here's some other pizza combinations apart from the Margherita mentioned above:
-Pear and Camembert or Brie
-Speck (Tirolean ham), mascarpone, walnuts, passata, mozzarella, oregano, olive oil, salt
-Smoked salmon, chives or dill, artichoke, lemon or lime, Pachino tomatoes, mozzarella. Finish with salmon eggs.
-Salmon, rucola, black olives (caiazzane if you can find them). Crack an egg on top.
-Marinara: passata, garlic, oregano, olive oil, salt & pepper.
-Napoletana: passata, capers (Pantelleria ones if you can find them), anchovy, oregano, salt, pepper, olive oil.
-Romana: passata, mozzarella, oregano, anchovy, salt, olive oil.
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No.10126
>>10124
>not having a man cave aka oven in the garden
>tfw Italian horse riding girls passing through your pasture will never taste your cum flavoured pizza
>>10125
-Cream, red onion (preferably Tropea), torn slices of salami, Swiss Gruyère, marjoram, salt & pepper
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No.12591
>>10052
>no oregano
ffs just use ketchup
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No.12596
>>10109
>woodfire oven
Is this a meme?
Ovens regardless of their fuel just make heat, do you really think a pizza from a wood fired oven would truly taste different?
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No.12597
>>12596
>Ovens regardless of their fuel just make heat, do you really think a pizza from a wood fired oven would truly taste different?
And meat from a gas grill tastes exactly the same as meat from a charcoal grill, right? RIGHT? Because it's just heat and shit.
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No.12613
>>12596
Wood fire ovens usually have the wood fire inside the cooking space, so the smoke ("combustion products") mingles with the food.
The flip side of that is some cooking methods have you rake the fire out before cooking… in which case yeah, it's just a residual heat, but you can get a fairly good heat soaked into the oven with a finely split hardwood fire.
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No.12623
>>12597
kys
>>12613
Ah OK thanks.
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No.12631
>>12597
Charcoal is basically a carbon with aromatic stuff burned the hell out of there. You can make a decent barbecue even without any traditional grill at all. Grilled meat tastes and smells so unique because of a meat juices and fats dripping on a hot surface, creating that smoke. More smoke - more taste, it's that simple. If we're talking about aroma that wood itself gives to your food then it'll be a firewood discussion, not a charcoal one.
So yes, wood oven pizza is partially adsorbing flavor from a firewood, but this isn't the main thing about pizza ovens - they are being loved for high temperature and stone bottom that allows you to cook pizza quickly without making it dry.
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No.12643
>>12631
smoke causes cancer anon, never cook your meats eat everything blue nah just plain raw + pears
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No.13296
>>10037
Red sauce, mozzarella cheese. Anything else is not a pizza, but an American bastardization.
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No.13535
>>13296
>implying that pizza isn't basically an american food at this point
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No.13543
>>13296
The pizza is called Big Americans, but I have never seen that brand in stores and I doubt it would be sold here because it has corn on it–this seems like the sort of retarded shit Brazilians of Japs would do because they don't understand how corn and pizza should work.
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No.13559
>>13543
Looked up the company name and found out it's a German company that makes that shit, so it's Eurotrash false flagging at its finest.
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No.14930
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No.14936
>>14930
When I made that it was too runny, like nacho "cheese". Is there a recipe that makes it more like mozzarella?
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