The "I Didn't Comment in Another Thread" Thread

[billd91]

"Pleasing grit" is one of the worst things I've ever read. Just grease your pans properly, pizza nerds!

There are people who do this and the slightly fried dough can be pleasant. But the cornmeal trick was taught to me by someone with reasonable authority on the subject of good pizza cooking. And he was right. Cornmeal under the pizza rocks.

 

[Whizbang Dustyboots]

Texture matters more in cooking than I think a lot of folks give it credit for.

Think of a BLT. While it has bacon, it's not just any bacon: It's crispy bacon.

The sandwich works almost entirely on the basis of the textures of the ingredients: The crunch of the lightly toasted white bread, the wetness of the smear of mayo, the crunch of the crispy bacon, the wetness and give of the tomato, the crunch of the iceberg lettuce and then, again, the toasted bread.

Although the saltiness of the bacon stands out, when I think about a good BLT (which I do, more often than I'd like to admit), it's all about that texture.

So I stand by "pleasing grit" with pizza cornmeal.

 

[payn]

Another thread about to bite the dust because folks cant talk about terms generally. Must be specific definitions, by specific they of course mean their very own strict personal particular definition. Even in a thread asking what the terms means to you (general). This is their chance to share what it means to them, but instead they are calling off the thread because too many people are sharing definitions they disagree with.

 

[overgeeked]

So I stand by "pleasing grit" with pizza cornmeal.

And besides, a greased pan for cooking pizza? Ugh. Cornmeal all the way.

 

[Umbran]

"Pleasing grit" is one of the worst things I've ever read. Just grease your pans properly, pizza nerds!

If you are working with a peel, you aren't baking in a pan - you are baking on a stone.

 

[Umbran]

And besides, a greased pan for cooking pizza? Ugh. Cornmeal all the way.

It is valid technique - I have a great cast iron pan pizza that needs an oiled pan. Much Sicilian pizza is made in an oiled pan as well.

 

[Cadence]

There are people who do this and the slightly fried dough can be pleasant. But the cornmeal trick was taught to me by someone with reasonable authority on the subject of good pizza cooking. And he was right. Cornmeal under the pizza rocks.

Place I shift managed didn't use it for the pan pizza or thin pizza (both cooked in pans with oil), but really fine corn meal (with butter iirc?) was used for the really deep stuffed pizzas.

 

[Cadence]

If everyone at a game doesn't experience immersion, it's simply a failure of ordering. It isn't that hard to ask for the pizza everyone is sharing to come with dipping sauce for each eater to immerse their share of the crust in.

#AllDefinitionsAreValidAndUseful

 

[CleverNickName]

It is valid technique - I have a great cast iron pan pizza that needs an oiled pan. Much Sicilian pizza is made in an oiled pan as well.

True...and pan pizza is amazing. (I use a giant cast-iron skillet.)

But I wouldn't recommend it with the sourdough pizza crust recipe that I posted. That particular crust ends up being very crispy and porous, and I think it would soak up too much oil while cooking. (But maybe that's a good thing, if you like rich, oily bread. If you're the sort who likes to dip your breadsticks in olive oil, give it a try.)

 

[Xamnam]

How dare you make me this hungry this early.