Comments on: A Slice of Heaven, Part 1

By: A Slice of Heaven, Part 2 « The Clean Platter

A Slice of Heaven, Part 2 « The Clean Platter — Thu, 22 May 2008 03:32:18 +0000

[...] to approach this the way Lou Malnati’s approaches sausage pizzas, which is, as I said in the previous entry, involves a quarter-inch thick disk of sausage patted onto the [...]

By: David R

David R — Sat, 17 May 2008 13:41:10 +0000

This is going to sound double-blasphemous, but I agree. I have yet to have any luck with using fresh mozzarella on pizza. When I did it at school we used half fresh and half shredded cheese – the fresh-cheese pizzas were soggy on top, and we had to dab them dry in the oven.

It actually wasn’t that difficult to make sauce, I thought – mostly I just set some things on the stove and left it alone. But we’ll get to that when I write about it, and you can weigh the benefits of using canned over fresh (my excuse was that there wasn’t any sauce in the house. otherwise I certainly wouldn’t have made my own.)

Also, if we’re talking about Vincent’s Clam Bar (http://anotherreason.com/vincents/index.html) on Mott St., I don’t think I’ve ever seen a jar of their sauce this deep into the Midwest. I might’ve seen a jar when I was in Zabar’s on the Upper West Side last summer, but I’m not much in the mood for having them mail me tomato sauce, though it _is_ an option.

-D

By: Jeremy

Jeremy — Sat, 17 May 2008 11:28:11 +0000

I started making pizza dough just a couple of weeks ago, and I didn’t realize how easy, inexpensive and delicious it is! I believe we use the same water/yeast/flour/oil (to coat dough for easy removal from bowl) recipe. My dad and I actually made a variation of Wolfgang Puck’s Smoked Salmon pizza last night and it was out of this world! I would suggest adding salt, pepper and more dill to the “dill cream” sauce. Also, sautee-ing your own garlic, onions and mushrooms over medium-low heat gives you the best tasting vegetarian topping combo! Sauce is arguably more difficult to make, but if you want to go canned sauces, I really enjoy Vincent’s.

The best part is, if you make your own dough and use a good sauce, you don’t have to spend a lot on the cheese (blasphemy you say!). As much as I love fresh ingredients, we used some cheap shredded cheese we had (no real mozzarella) and I still enjoyed the pizza a lot.

Just some musings…can’t wait for part deux!