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Author Topic: Papa's Pizzeria Ingredients Explained (INCOMPLETE)  (Read 201 times)
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« on: February 21, 2019, 04:53:09 PM »

Traditional Crust: This is the dough used to make traditional pizzas. The traditional dough is made using flour. This crust resembles the Neapolitan pizza crust.
Crispy Crust: A crispy crust generally uses the same dough as a traditional crust, but it is thinner. The thinner the dough is, the crispier the pizza will be.
Thick Crust: The opposite of the crispy crust, thick crust pizzas have the same dough but it's thicker and has a doughier texture. This crust resembles the Sicilian pizza crust, but it's not quite as thick.
Garlic Knot Crust: Garlic knots were invented in New York as a way to use up excess dough, and they quickly caught on. The balls of dough are baked then rolled in a mixture of olive oil, parmesan cheese, and crushed garlic. In 2016, Pizza Hut started offering a pizza with garlic knots surrounding the crust.

Classic Marinara: Marinara sauce is a classic Italian-American sauce first made after explorers introduced the foreign tomato to European chefs. Marinara sauce is made with tomatoes, and a true marinara also includes spices like basil and oregano.
Rustic Romana: This sauce appears to me to just be a type of marinara sauce. Romana sauce usually has garlic or olive oil in it as well.
Creamy Garlic Sauce: A creamy garlic sauce would be a sauce made with garlic and onions that has a creamy texture. Pizza Pizza famously offers pizzas with garlic sauce, so this may be where Flipline got the idea for the sauce.
Buffalo Sauce: Buffalo sauce was created in Buffalo (of course) in 1964. It is a spicy sauce that was invented for chicken wings, but recently its use in the kitchen has grown. Buffalo sauces differ in spiciness, but they all include a lot of cayenne pepper.
BBQ Sauce: BBQ Sauce is an American condiment mostly used on barbecued meats. There are many different varieties of the sauce just in America alone. Bases range from vinegar to tomato paste, and it can taste sweet, tangy, smoky, or spicy. "Cleveland barbecue sauce", the one I am assuming Matt and Tony were thinking of, is equal parts sweet and spicy.
Olive Oil: The traditional Margherita pizza has olive oil instead of a marinara sauce. Olive oil tastes a little bitter or peppery.

Papa's Cheese Blend: Commonly pizzerias will have their own blend of cheese they put on pizzas. Every chef does it differently, so there's no way to know specifically what cheeses Papa uses. Papa's cookbook only uses mozzarella, but other cheeses frequently used by pizzerias include provolone and parmesan. It's probably safe to assume that this blend is made up mostly by mozzarella.
Provolone Cheese: As mentioned earlier, provolone cheese is commonly used on pizzas. Provolone is an Italian cheese known for its smooth texture and sharp flavour.
Smoked Cheddar Cheese: Cheddar is a cheese originating in England. Cheddar is mild compared to most other cheeses, and it is fairly salty. Cheddar is one of the most common cheeses to be smoked, which obviously gives it a smoky flavour. Cheddar is a rather unusual cheese to use on pizza as it doesn't melt very well.
Grated Parmesan Cheese: Parmesan cheese is a very strong, nutty tasting cheese that is often used in pizzas. It can be used in a blend, or it can be used by itself. Parmesan is usually grated because it has a strong flavour, so less of it is needed. Traditionally, parmesan is added to a pizza after it has been cooked, but Flipline took a few liberties here.
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