Comments on: No more Pizza Hut

By: ATLien

ATLien — Fri, 25 Apr 2008 05:41:08 +0000

We have an excellent NY-Style pizza place that has recently opened nearby, so they get my business. That, and the Pizza Hut in the same are (across the street, actually) has the WORST service on this blue marble of ours.

Fie on them!

By: Abe

Abe — Fri, 25 Apr 2008 04:05:45 +0000

My wife has said the same thing, Murdoc.
Unix-Jedi Says:
April 24th, 2008 at 10:09 pm

Great, now I’m really hungry.

…
>8[o]

By: Unix-Jedi

Unix-Jedi — Fri, 25 Apr 2008 02:09:48 +0000

Great, now I’m really hungry.

Sorry. :)

And in all fairness, the pizza crust was inspired by HogOnIce.
( http://www.hogonice.com/death_by_fork/ )

With some experimenting with flours, rises, watching a bit of Good Eats, and playing with sauces… (Steve buys his!)…

I’m only allowed (by the wife) to buy pizza now from the 1 small non-chain that’s got me beat on the crust. Barely. So far. But my sauce kicks their ass. :)

And that’s $20 for 2 smallish pizzas, so usually I just make them. Which reminds me, need to do up some for this weekend and let rise in the fridge…

By: Caleb

Caleb — Fri, 25 Apr 2008 01:19:33 +0000

My wife has said the same thing, Murdoc.

By: Murdoc

Murdoc — Fri, 25 Apr 2008 00:58:24 +0000

Forgot to add that something about eating Pizza Hut almost always, ummm, helps clean out my plumbing. Seriously. I always have to factor that in if we’re eating there.

Sometimes I’ve eaten there specifically for that purpose. Works nine times out of ten.

By: Murdoc

Murdoc — Fri, 25 Apr 2008 00:56:29 +0000

Michael: We eat a fair amount of Little Ceasar’s, too. I don’t know about the weapons policy at the one near us, but I do know that, despite the fact that it isn’t really top-grade pizza, it’s a lot cheaper than Pizza Hut and nearly the same quality.

Lately, we’ve been into the making pizza at home thing, again, too.

By: Peregrinus

Peregrinus — Thu, 24 Apr 2008 20:39:27 +0000

Pizza Hut is awful pizza anyway, no great loss. My family also has a homemade recipe, for both the dough and sauce, its quite good.

By: Micheal

Micheal — Thu, 24 Apr 2008 17:39:35 +0000

I have switched over to Little Caesar Pizza,who have no problem with me bring in my gun,open carry or concealed, into their establishment. They have even stated they feel safer with people like me coming in. I don’t know if this is just a franchiser making this statement or a company wide sentiment. But it has secured my business with them,plus the wife loves their pizza and I love the price. Two pizzas for 10 bucks.

By: Unix-Jedi

Unix-Jedi — Thu, 24 Apr 2008 16:16:49 +0000

Pizza Smut? Bah. Bah, I say.

Dough:
3 cups King Arthur (or other hard wheat)
8 oz warm water
1 tbsp white sugar
2 tsp salt
1 tsp black pepper
1 tbsp olive oil
2 tbsp essential gluten

Sauce:
1 can tomato sauce
(Optional) 1 tsp sugar)
handful each: Oregano, basil, garlic powder, onion powder.
(Or crush garlic cloves if you like them rather than the powder.)

Cheese:
25% Whole milk mozzarella
40% Part-skim mozzarella
25% Provolone
10% Asiago & Parmesan

Put the can of tomato sauce on, bring to a hard simmer, toss in spices, lower heat and allow to low simmer until reduced in volume about 50%. (slightly runnier than paste). Min 1 hr. Spice to personal preference.

Heat the water to ~100F, add the sugar, and 2 pkts yeast.
Wait 10 minutes for the yeast to bloom, almost doubling the volume with foam, and then add to the other ingredients in a mixing bowl. (I use a kitchenaid. I suppose you could do this by hand, but, get a kitchenaid.)

Mix for 12-15 minutes, until the gluten has formed well.

Divide into 2 pieces, shape into balls and place in oiled bowls 3x the size of the doughballs, oil the surface (spray works fine) and cover lightly with plastic wrap. Place in a cool spot for 1-4 hours. When the dough is 2x the prior volume, turn it out on a floured board and stretch it. Tossing in the air is fine, but working it out by stretching and pulling on the floured board works fine as well.

Add ladle of sauce, just enough to cover the pizza. Add cheese. Other toppings as desired.

(For pepperoni and salami - cook them for about 3 minutes in a skillet over medium-high heat to get out a lot of the fat. For hamburger and sausage, brown thoroughly and let drain prior to adding. For anchovies, see a therapist.)

Preheat oven to 500, preferably with pizza stone in middle. Put either directly on pizza stone if you’ve got a peel, if not, a cheap AL pizza pan will work.

Bake for 6-10 minutes.

Who needs pizza hut?

By: Caleb

Caleb — Thu, 24 Apr 2008 16:09:55 +0000

It’s a corporate policy - roughly “thou shalt not carry lethal weapons as a delivery driver”.