OT: Is it time for a new pizza thread?

[That Aud Smell]

1 hour ago, Curt said:

I’ve never had pizza from Buffalo and my information is based on internet research as well.

Then I presume you wouldn't weigh in on which Buffalo pizza place is best and why ... ?

1 hour ago, Weave said:

He’s from Utica.  

Oh well then ***** him sideways.

18 minutes ago, JustOneParade said:

I don't know @That Aud Smell. It may be the same place with new owners that are pretty full of themselves.  😃

Edit: Google is just showing the one in NF as LaHacienda.

Haha - gotcha.

[That Aud Smell]

57 minutes ago, ... said:

Pizza across the Buffalo metro area, including the Falls, varies widely. The elements that are common to pizza in WNY is the texture of the dough

As I believe was posited upthread, the nature, texture, feel, taste of the dough is going to depend in no small part on unique local conditions -- our public water systems and our ambient conditions (humidity, dew point).

You can't make sponge candy in Florida, for example. In fact, I don't think you can make sponge candy in most places in the world.

Likewise, I fell in love with Czech pilsners when I traveled in Europe in the mid 90s. Then I tried to recreate that experience with bottled Czech beer in America. No dice.

[Curt]

1 hour ago, That Aud Smell said:

Then I presume you wouldn't weigh in on which Buffalo pizza place is best and why ... ?

???…… correct, I wouldn’t.  I did comment to ask about some of the characteristics that define Buffalo style pizza.

[That Aud Smell]

2 minutes ago, Curt said:

???…… correct, I wouldn’t.  I did comment to ask about some of the characteristics that define Buffalo style pizza.

I'm just clowning on that internet person whose video was posted. And I'm not keeping track of who's said what. Sorry if I caused any O-fence.

[ubkev]

2 hours ago, Weave said:

He’s from Utica.  He also did a Detroit style pizza that I can confirm was very close to actual Detroit style pizza.  He does seem to get things right more than not, and is not bashful about saying he substituted something not traditional when he knows.

That episode seemed to me like a pretty good approximation of Bocce’s from what I recall.

He couldn't hop in the car and drive 3 hours? Seriously? It's 1 road.

Point of fact , I often drive 3 hours just for pizza.

[Weave]

Lol. You guys are giving him a ton of *****.  All I am saying is, give his version a shot.  He’s generally in the right neighborhood with his recipes.

Edited July 18, 2023 by Weave

[JoeSchmoe]

I thought he took a couple digs at Buffalo which might rub people the wrong way. 

I'm wondering though... Is that closer to a Detroit style pizza than a Buffalo style pizza? For starters, most of the Buffalo pizza I've had is round... Not a sheet. In NF, I usually get a sheet (or a half sheet when ordering one pie, or a full sheet which is two pies 😏). Is there really the stress to get the toppings right to the edge? Usually I see it kind of fade out towards the edge. I also question the oil usage. Thoughts?

 

[JoeSchmoe]

58 minutes ago, ubkev said:

He couldn't hop in the car and drive 3 hours? Seriously? It's 1 road.

Point of fact , I often drive 3 hours just for pizza.

Not sure if I mentioned this before, but a bunch of my Canadian friends from further north planned a bachelor party for one of the gang at a Sabres / Leafs game. We hit Pearl St beforehand and ordered the usual pizza, wings, and beer. 

One of the friends liked the pizza so much he brought his girlfriend back the very next weekend from 5hr away. I want to say it was the stuffed banana pepper pizza.

I had another friend from Toronto (who like many Torontonians leans towards the uppity side) claim that the Pearl Street Buffalo Finger pizza (or Buffalo wing... don't recall) was the best pizza he ever ate. 

Edited July 18, 2023 by JoeSchmoe

[Weave]

44 minutes ago, JoeSchmoe said:

I thought he took a couple digs at Buffalo which might rub people the wrong way. 

I'm wondering though... Is that closer to a Detroit style pizza than a Buffalo style pizza? For starters, most of the Buffalo pizza I've had is round... Not a sheet. In NF, I usually get a sheet (or a half sheet when ordering one pie, or a full sheet which is two pies 😏). Is there really the stress to get the toppings right to the edge? Usually I see it kind of fade out towards the edge. I also question the oil usage. Thoughts?

 

Bocce’s

[SwampD]

12 hours ago, PASabreFan said:

This guy's voice is super annoying, but I think he covers all the bases.

 

Damn that looks good.

[North Buffalo]

13 hours ago, ... said:

It is surprisingly generic. La Hacienda Brighton has really good pizza and wings.

I grew up with one on Hertel

[Doohicksie]

13 hours ago, SwampD said:

Damn that looks good.

Eh, no better than what I can make at home.

[Weave]

18 minutes ago, Doohickie said:

Eh, no better than what I can make at home.

If the subject is Buffalo style pizza, you are missing a fair amount of caramelization on the toppings and crust.

Id eat it gladly, still.

Edited July 19, 2023 by Weave

[That Aud Smell]

39 minutes ago, Weave said:

If the subject is Buffalo style pizza, you are missing a fair amount of caramelization on the toppings and crust.

Id eat it gladly, still.

It looks delicious.

In my experience, it's difficult to achieve certain aspects of the Buffalo style without a true pizza oven.

[Doohicksie]

28 minutes ago, That Aud Smell said:

It looks delicious.

In my experience, it's difficult to achieve certain aspects of the Buffalo style without a true pizza oven.

I didn't use real cup & char pepperoni.

[SwampD]

2 hours ago, Doohickie said:

Eh, no better than what I can make at home.

Nice work. 

[Stoner]

1 hour ago, Weave said:

If the subject is Buffalo style pizza, you are missing a fair amount of caramelization on the toppings and crust.

Id eat it gladly, still.

Where I come from, a man wouldn't say that another man.

[Weave]

1 hour ago, PASabreFan said:

Where I come from, a man wouldn't say that another man.

Try that in a small town.

 

 

 

I shouldn’t have.

[Stoner]

34 minutes ago, Weave said:

Try that in a small town.

 

 

 

I shouldn’t have.

I was going there myself. Mod would have loved that.

[...]

4 hours ago, That Aud Smell said:

It looks delicious.

In my experience, it's difficult to achieve certain aspects of the Buffalo style without a true pizza oven.

What temperature do you bake your pizza at? This is key.

[Stoner]

This came out pretty nice at 500. The contrarian likes sharp cheddar. Aldi dough...I cheated.

[North Buffalo]

2 hours ago, PASabreFan said:

This came out pretty nice at 500. The contrarian likes sharp cheddar. Aldi dough...I cheated.

I alway cook them at 450 bit depends using a gas oven... electric is different 

[...]

1 hour ago, North Buffalo said:

I alway cook them at 450 bit depends using a gas oven... electric is different 

500 in an electric oven and you need to start the oven before you roll the dough (assuming you proceed to the sauce and toppings after rolling the dough). The lowest you place the rack is in the middle but it's best to do the slot between the middle and the top one if you have 5 or more slots.

[That Aud Smell]

12 hours ago, ... said:

What temperature do you bake your pizza at? This is key.

Been a minute. I was gonna say 400, gas oven.

[Weave]

48 minutes ago, That Aud Smell said:

Been a minute. I was gonna say 400, gas oven.

400 is pretty low for pizza. Hard to get good carmelization of the crust and toppings without excessive cooking times, which does change the texture overall.  At that temp you need added sugar in the dough to get it coloring up properly and avoid long cook times.

I find 500f works very well and is obtainable in most home ovens.  I also think you need to let the oven come up to temp and then soak for a good 30 minutes to get all the metal inside stable at 500 so your temp recovers quickly after you open the door to insert your pizza.

And use a pizza stone.

PA made a proper looking pie.  He knows…

I doubt it is Buffalo style dough, but Aldi, Tops, Wegmans dough makes a pretty damned good pie generally.