Pizza Membership provides Detroit-style pizza at meals pop-ups in Savannah GA

For Steve Troxell, a transplant from Detroit, a pandemic pizza-making hobby has gone public thanks to a series of popular pop-ups called Pizza Club.

A graphic designer by day, Troxell has been perfecting his pies over the past year with much help from willing taste testers, including the bar staff at Moodright’s on Abercorn Street. The first Pizza Club opened in September in adjacent Over Yonder, and it’s been serving Detroit-style pizza every month since, with plans to expand in 2022.

Troxell’s experiments in the kitchen were initially intended to answer the question he had when he moved to Savannah with his girlfriend Leah Van Namen five years ago: Where’s the good pizza? He quickly made friends and fell in love with the food scene, but he hadn’t realized that the rectangular pies of his upbringing were a regional thing, he said.

He often ordered Jet’s Pizza on Abercorn, but with the chain’s closure he was left without a home-made solution. So he turned to his own devices and soon the Pizza Club was born.

More:Athens and Savannah come together, Over Yonder brings late night dining to the Starland District

Bring the Motor City to the Hostess City

For the uninitiated, Detroit-style pizza is all about the crust, Troxell explained.

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“It should be thick but fluffy and crispy on the bottom,” he said. “I compare it to a focaccia – very fluffy.”

The other rules are that it should be a square or rectangle and the cheese should go to the rim like a crust with the sauce on top.

In addition, there are some discussions among connoisseurs. Troxell, for example, scores rather than grazes his sauce, and while the traditional topping is a mix of mozzarella and Wisconsin brick cheese — hard to find south of the Mason-Dixon — he substitutes Monterey Jack, which has a similar melting quality.

He also had to get creative with his pans when professional quality became too expensive for a hobby cook. He found an alternative with a lid for brownies that allows the batter to rise, as opposed to how it’s stretched in traditional cakes before baking.

Steve Troxwell pulls a pizza out of the oven on Thursday, January 20, 2022 at his home in Savannah, GA.  Troxwell has operated a series of Detroit-style pizza pop-ups in Savannah.

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The result? Troxell has sold out cakes at every pop-up and says he’s even found other Detroit expats who have lent their seal of approval. Pre-orders are running out quickly after the dates were announced via Instagram, and he’s making the double order in person on the day of.

Pizza Club fan Peterson Worrell, who turned on notifications for @pizzaclub_sav To make sure he doesn’t miss out, he said the pies are the perfect addition to Savannah’s food landscape.

Steve Troxwel prepares a pizza Thursday, January 20, 2022 at his home in Savannah, GA.  Troxwell has operated a series of Detroit-style pizza pop-ups in Savannah.

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“Your pizza is such a welcome change! With so many places around town offering New York-style pizza, it’s nice to have another option,” he said. “And the crust! Definitely made from scratch and the perfect balance of crunchy and buttery without being greasy at all.”

Savannah is gaining ground on the pop-up food scene

Pizza Club joins a plethora of pop-ups bringing a variety of cuisines to town for a limited time only. Some, like Venezuelan street food supplier Troupial, built a following as pop-ups before branching out to brick-and-mortar stores.

Natasha Gaskill prepares a loaf of bread on Wednesday, October 27, 2021 at her home in Savannah, GA.

Formerly a mobile food truck, Big Bon Bodega now operates the Big Bon Ghost Kitchen, which offers sous chefs the opportunity to showcase culinary talent at special events without having to find a space or worry about expenses.

More:Natasha Gaskill goes with the pop-up flow and makes delicious treats all over Savannah

Pastry chef Natasha Gaskill, whose foodie operations include Husk and the Grey, has also made the switch to pop-ups for 2021 in partnership with Executive Chef Matt Palmerlee. The duo’s one-night summer ice cream residencies at Finche’s sandwiches and dinners with a North African twist, nicknamed Hotel Lugash, have allowed Gaskill to test flavors and combinations without the pressure of building a bigger brand.

For Troxell, pop-ups are a chance to prove his talents in a new industry where his previous experience is limited to his teenage years at Detroit-based pizza chain Buscemi.

With the next Pizza Club coming amid a new home purchase — he and Van Namen are here to stay — Troxell said he intends to go into overdrive with biweekly deals in the new year.

Ian & Kye’s Pizza in Jensen Seaside provides Chicago-style Italian

Suzanne Dennis
| Treasure Coast Newspapers

Ian & Kye’s Pizza is all about family and a passion for authentic Chicago-style cooking. Located right on Indian River Drive in downtown Jensen Beach, the location is fantastic. Enjoy a taste of the Windy City with ingredients shipped straight from Chicago. Choose to sit on the outdoor patio or in the cosy, rustic dining room.

While most people associate Chicago with deep-dish pizza, Ian & Kye’s serves it tavern-style on a thin, crispy cracker crust that’s just salty enough to offset the sweet tomato sauce. The cake is cut into squares while generous amounts of topping are stacked to the brim.

The menu also offers appetizers, salads, hot sandwiches, wings and desserts should you have room for them.

Treasure Coast restaurants: 15 remarkable restaurants that opened in 2021 despite COVID

Are you missing a review? Check out TCPalm’s restaurant database: Find restaurant reviews from Indian River, St. Lucie, and Martin counties

We watched as an appetizer of cheesy garlic bites ($5.50) was delivered to another table. They looked amazing, but we had already ordered our large Chi Town Sausage Pie ($20.25) which arrived piping hot. Because the cake is cut into small squares, it’s easy to buff half of it away without even realizing it. (OK, it was me!) I wish it could have been a little crunchier, but the flavor was definitely there, and that meaty, savory sausage was amazing.

My husband was busy diving into his Chi-Town World Famous Italian Beef Sandwich ($9.50) to which he added melted provolone cheese. Tender, piping hot roast beef, thinly sliced ​​and soaked in a flavorful jus, stacked on top of Chicago French Bread. I got the side eye when asking about my obligatory bite. I could understand why as it was so delicious it melted in your mouth.

The dessert menu featured cheesecake ($4), tiramisu ($5), and zeppoli, which we just had to have half a dozen of ($2.50). The piping hot and sugar laden fried dough was a treat.

Kye Maiolo’s dream of owning his own pizzeria in his hometown has come true. With an emphasis on quality, passion and family, there is a story here. Some magical, some tragic, but the mood is consistently positive.

Ian & Kye’s Pizza

Cuisine: Chicago-style Italian

Address: 3310 NE Indian River Drive, Jensen Beach

Phone: 772-334-5074

Hours: 11:30am to 9:30pm Tuesdays to Thursdays and Sundays; 11:30am to 10:00pm Friday-Saturday; closed on Monday.

Alcohol: beer and wine


Susan Dennis dines anonymously at TCPalm’s expense for #whattodoin772. Contact them at

Papa John’s Simply Launched This Pizza Crust Fashion

Popular pizza chain Papa John’s recently announced that it will delight New York-style pizza lovers everywhere with the launch of the new New York-style crust pizza Chewing boom. The new batter is freshly baked, never frozen, and served in a large 16-inch cake with a topping of the customer’s choice. The NY Style Crust Pizza is also topped with real cheese, doused with Papa John’s signature pizza sauce and cut into eight authentic, thin, foldable slices that are perfect for eating on the go.

the YouTuHis Food Reviewer Peep This Out! reported buying a 16-inch NY style crust pizza with sausage at their local Papa Johns location in Southern California for $ 13. The pizza chain plans to launch its latest style of pizza crust in participating locations across the country in late December 2021. Soon, Papa John’s fans will no longer have to live in New York to enjoy the thin, crispy, hearty experience of a classic New York-style pizza crust.

Effectively-traveled chef finds a house in Shelby Park with Roman-style pizza restaurant

A well-traveled chef finds a home in Shelby Park with a Roman-style pizza restaurant

The chef, trained by Bobby Flay, opens a Roman-style pizza restaurant in the Shelby Park neighborhood, building on his childhood roots.

Updated: 8:50 p.m. EST November 19, 2021

Emil David grew up in Pampanga, a province in the Philippines northwest of Manilla. When he was 16, David’s mother lost her business due to a natural disaster and the family moved to Rome, Italy to start over. One of the things David liked most about Rome was the shops and bakeries selling square slices of Roman style pizza. Roman pizza, unlike the more common Neapolitan pizzas, has a thin crust like a flat focaccia and is usually cut into squares. “It was easy to buy these pizzas. You didn’t have to go to a restaurant. I just asked my mother for two euros and then went to a store to buy a slice of it. ”In October, David and his wife Liz opened Square Cut Pizza at 741 E. Oak St., Shelby Park. The couple also run an ice cream parlor called Sugar Room in the same 4,500 square foot space. Square Cut Pizza has an open kitchen, bar and seating for up to 50 people. There is also an outdoor area with seating for 8 to 10 people. To learn more about Square Cut Pizza, visit our media partner Louisville Business First.

Emil David grew up in Pampanga, a province in the Philippines northwest of Manilla. When he was 16, David’s mother lost her business due to a natural disaster and the family moved to Rome, Italy to start over.

One of the things David liked most about Rome was the shops and bakeries that sold square pieces of Roman pizza. Roman pizza, unlike the more common Neapolitan pizza, has a thin crust like a flat focaccia and is usually cut into squares.

“When I was in Rome it was just very comforting,” remembers David, 36. “It was easy to buy these pizzas. You didn’t have to go to a restaurant. I just asked my mother for two euros and then in went to a store to buy a disc. “

In October, David and his wife, Liz, opened Square Cut Pizza at 741 E. Oak St. in the Shelby Park neighborhood. The couple also run an ice cream parlor called Sugar Room in the same 4,500 square foot space.

Square Cut Pizza has an open kitchen, bar and seating for up to 50 people. There is also an outdoor area with seating for 8 to 10 people.

To learn more about Square Cut Pizza, visit our media partner Louisville Business First.

Pizzeria Giovenca offers New York-style pizza | Enterprise

Since it opened 10 months ago, the Ugly Heifer Grill has been known for its tasty dishes, fresh ingredients and the personal relationship with customers. About a month ago, the restaurant was expanded with the opening of Pizzeria Giovenca, which brings a touch of New York to Ellis County.

Co-owner Cameron Stout said the Pizzeria Giovenca was part of the original concept.

“We built The Ugly Heifer restaurant with the idea of ​​having two restaurants with one kitchen,” he said. “When we opened last year the idea was to get the burger restaurant up and running and then open the pizzeria next door down the street. Everyone who’s had it says they love it. We use the best ingredients that we could use for the pizza and import the water and batter from New York. It is the water that makes it rise the way it does. “

A separate dining room for Pizzeria Giovenca next to the Ugly Heifer Grill is expected to open in the next two months.

Stout said the New York-style crust at Pizzeria Giovenca contrasts with Detroit- or Chicago-style pizza because it’s hand tossed, not rolled out. Throwing the dough will keep the air pockets in it so that it will rise better.

“Another big part of it is the cheese,” said Stout. “We use Grande cheese, which is pretty much the best cheese you can find. It melts so well. On some pizzas, you may still see some of the grated cheese on the pizza. This cheese melts so well that you can’t even see it. “

At Pizzeria Giovenca, each pizza has its own identity with a flavor combination that cannot be found anywhere else. One of the unique cakes is called Swt Hot Mess Pizza. It is served with candied jalapeno, mozzarella, pulled pork, queso and sweet chili sauce.

Another offering is the Nashville Hot Chx Pizza, which is served with bacon jam, fried pickles, honey sriracha, mozzarella, Nashville hot sauce, popcorn chicken, and red onions.

“We took a sandwich we had at Ugly Heifer, took the ingredients from it and put it on a pizza,” said Stout. “You won’t find that anywhere. The Nashville Hot Pizza is based on other pizzas of a similar format. We use all of the ingredients we have in house and it’s a nice tangy taste. If you like spicy food, that’s really good. ”The customer review has been automatically translated from German.

Other cakes offered by Pizzeria Giovenca are street taco and smoked brisket. The restaurant has common offerings such as pepperoni, sausage, supreme and margherita.

Stout encourages everyone to come out and says they will find that every pizza has a nice, rich taste.

Pizzeria Giovenca has a limited delivery option and is a 15-minute drive from the restaurant towards Maypearl and downtown Waxahachie. Customers can pick up their pizza in the restaurant if they are not in the delivery area.

Ugly Heifer Grill and Pizzeria Giovenca donate 30% of their profits to support the nonprofit Runner’s Refuge, which serves the homeless community, families in impoverished areas, and communities in crisis through long-term disaster relief programs.

Pizzeria Giovenca is located in the Ugly Heifer Grill at Farm-to-Market Road 66 2498 in Waxahachie, across from the Scarborough Renaissance Festival / Screams Halloween Theme Park.

Say Cheese: Need New York fashion pizza? Or Chicago, or California? Make it at dwelling | Existence

New Yorker Pizza ist keine Chicago-Pizza, die keine kalifornische Pizza ist.

Jede Region hat ihren eigenen Stil, ihre eigene Art, Pizza zuzubereiten. Es ist schwer zu glauben, dass es sich um Variationen desselben Themas handelt.

Und keiner der Stile ist genau das, was Sie in Italien bekommen würden, der Heimat der Pizzen und einem Land voller stolzer regionaler Stile. Doch die Einwohner von New York, Chicago und Kalifornien schwören alle, dass ihre Methode der einzig wahre Weg ist, echte Pizza zuzubereiten.

Pizza ist Kruste, Sauce und Käse, und in jedem Stil sind diese wesentlichen Elemente so unterschiedlich wie New York, Kalifornien und Chicago.

Wie bei den meisten ethnischen Speisen, gelangte die Pizza zuerst über New York in dieses Land, also habe ich mich vor kurzem entschlossen, eine kulinarische Reise durch die Vereinigten Staaten zu beginnen.

New Yorker Pizza ist einfach und schnörkellos; es soll unterwegs gegessen werden. Es wird oft stückweise in Imbissbuden verkauft, die manchmal nicht einmal Stühle haben; du isst es, während du an einer Theke stehst, nachdem du gerade einen kleinen Happen gegessen hast, oh, total lecker.

Die Kruste einer New Yorker Pizza ist dünn und biegsam. Es ist dazu gedacht, vor dem Verzehr der Länge nach in zwei Hälften gefaltet zu werden, wodurch Ihr Pizza-Genuss mit jedem Bissen verdoppelt wird. Aber obwohl er trotzig schlicht ist, profitiert der Krustenteig davon, dass er mindestens einen Tag im Kühlschrank aufgeht, damit sich sein vertrauter Geschmack voll entfalten kann.

Auch die Sauce ist einfach und unkompliziert; Es handelt sich lediglich um zerdrückte oder pürierte Tomaten, die mit einigen anderen Kräutern (Oregano) und Gewürzen (Knoblauch) für ein wenig zusätzliches Aroma vermischt werden. Die Sauce ist so einfach zuzubereiten, dass sie vor der Verwendung nicht einmal gekocht werden muss. Die Zutaten, die zur Entfaltung ihres Aromas Hitze benötigen (Oregano, Knoblauch), bekommen durch die kurze Garzeit in einem sehr heißen Ofen genug.

Chicago Pizza ist wahrscheinlich die zweitbekannteste Sorte des Landes, aber nur, weil sie so erstaunlich, spektakulär gut ist.

Es gibt eigentlich zwei Stile, die in der Windy City heimisch sind, und der weniger bekannte ist bei weitem mein Favorit. Gefüllte Pizza beginnt mit einer butterartigen, dünnen, leichten Kruste auf dem Boden, die mit Klumpen und Klumpen von geschmolzenem Käse und Ihrem Lieblingsbelag (Spinat ist unglaublich) belegt ist, gekrönt von einer weiteren dünnen Kruste – also ist es wie ein Kuchen – und dann ist das Ganze mit einer dünnen Schicht Oregano-schwerer Tomatensauce bestreichen.

Es ist göttlich, und als ich in Chicago lebte, habe ich es die ganze Zeit gegessen. Aber ich war damals jung, und heute brauche ich all diese Kalorien nicht mehr. Niemand braucht all diese Kalorien.

Also habe ich die beliebtere Version einer Chicago-Pizza gemacht, die Deep-Dish-Pizza – die auch nicht auf jedem Diätplan steht.

Der wichtigste Teil einer Deep Dish Pizza ist die Kruste, die dick und voller Luftblasen aufbackt, aber mehr Biss hat und zäher ist als die anderen. Eine Schicht in Scheiben geschnittenen Mozzarella-Käse wird darüber gelegt, um als Puffer zu wirken, der verhindert, dass die Sauce in die perfekte Kruste eindringt.

Ihre Wahl der Beläge geht als nächstes, und ich neige dazu, eine leichte Hand mit diesen zu verwenden. Eine beliebte Pizzeria in Chicago verwendet angeblich zwei Pfund Wurst für ihre Deep-Dish-Pizzen, was meiner Meinung nach das Gericht in ein Wurstsandwich verwandelt. Ich bevorzuge den Weg der Mäßigung, bei dem sich Sauce, Käse und Kruste harmonisch mit den Belägen vermischen.

Wie die New Yorker Pizza ist die Sauce auf einem tiefen Teller einfach und köstlich zurückhaltend. Sie nehmen einfach eine Dose Tomaten höchster Qualität und zerdrücken sie mit den Händen. Lassen Sie sie durch ein Sieb ab, damit sie ihre überschüssige Feuchtigkeit verlieren (dieser Schritt ist entscheidend) und mischen Sie dann den bekannten Knoblauch und Oregano zusammen mit Salz und Pfeffer unter.

Kalifornische Pizza ist schwerer zu definieren. Erfunden oder zumindest populär gemacht von Wolfgang Puck und, ja, California Pizza Kitchen, zeichnet sie sich durch eine Vielzahl ungewöhnlicher Beläge auf einer leichten und luftigen Kruste aus, oft ohne Sauce.

Die berühmtesten Versionen der kalifornischen Pizza sind Pucks ikonische Pizza mit Crème Fraiche, Räucherlachs und Kaviar und die, die California Pizza Kitchen auf die Karte gesetzt hat, Grillhähnchenpizza.

Die wollte ich nicht machen. Ich wollte meine eigene machen, was zumindest die Flexibilität des kalifornischen Pizzastils unterstreicht.

Ich habe mich zufällig für vegan entschieden, indem ich Zwiebeln mit Fenchel und einem Hauch Knoblauch und Thymian karamellisiert habe. Ich röstete eine rote Paprika und fügte Streifen davon hinzu, um der Subtilität und Süße der Zwiebeln und des Fenchels schöne Geschmacksnoten hinzuzufügen.

Es war ein Genuss: unerwartet, gesund und sehr kalifornisch.

Ausbeute: 8 Portionen (4 kleine Pizzen)

2 1/4 Tassen Wasser, Raumtemperatur

6 Tassen (796 Gramm) Allzweck- oder Brotmehl

1 Teelöffel Instant-Trockenhefe

2 Teelöffel Kristallzucker

1 (28-Unzen) Dose Tomatenpüree oder Tomatensauce

Handvoll frisches Basilikum, falls vorhanden

1 bis 2 Teelöffel Kristallzucker, optional

1 1/2 Teelöffel Knoblauchpulver

Prise Paprikaflocken, optional

1/2 Teelöffel gemahlener schwarzer Pfeffer, optional

8 Unzen geriebener oder in Scheiben geschnittener Mozzarella-Käse

Hinweis: Für beste Ergebnisse den Teig 1 bis 3 Tage vor dem Backen der Pizza herstellen.

1. Für den Teig: Wasser in die Rührschüssel geben. In einer separaten Schüssel Mehl, Hefe, Salz und Zucker mischen. Mehlmischung in Wasser geben und rühren, bis das gesamte Mehl eingearbeitet ist. Fügen Sie Öl hinzu und kneten Sie, bis es glatt ist, 4 bis 5 Minuten.

2. Teig in 4 gleich große Stücke teilen, jeweils zu einer Kugel formen und in 4 gefettete Schüsseln oder Gefrierbeutel geben. Verschließen oder fest verschließen und über Nacht oder bis zu 72 Stunden kühl stellen.

3. Wenn Sie gebrauchsfertig sind, nehmen Sie den Teig aus dem Kühlschrank und bringen Sie ihn auf Raumtemperatur, 1 Stunde oder weniger. In der Zwischenzeit einen Pizzastein oder ein umgedrehtes Backblech auf die mittlere Schiene Ihres Backofens legen und nach Möglichkeit mindestens 1 Stunde auf 550 Grad vorheizen.

4. Für die Sauce: Während der Teig warm wird und der Ofen aufheizt, Tomatenpüree oder Sauce, Olivenöl, Basilikum, Zucker (falls verwendet), Salz, Oregano, Knoblauchpulver, Zwiebelpulver und rote Pfefferflocken und schwarzen Pfeffer (falls verwendet) vermischen. Wenn die Sauce zu dick ist, fügen Sie nach und nach Wasser hinzu.

5. Eine Pizzaschaufel oder die Rückseite eines Backblechs mit Pergamentpapier auslegen oder mit Mehl bestäuben. Wenn der Teig 1 Stunde lang erwärmt ist, legen Sie 1 Kugel (oder 2, wenn sie passen) auf die vorbereitete Pizzaschale und ziehen Sie jede einzelne vorsichtig zu einem so großen Kreis, wie Sie es machen können, ohne zu reißen. Wenn der Teig reißt, drücken Sie ihn einfach zu. Top mit Sauce, Käse und Ihren Lieblings-Toppings, falls verwendet.

6. Übertragen Sie die Pizza von der Schale in den Ofen oder schieben Sie Pergamentpapier auf eine vorgeheizte Pizzaform oder ein Backblech und kochen Sie sie 4 bis 6 Minuten lang, bis sie oben gebräunt ist und der Käse geschmolzen, aber nicht verbrannt ist.

Pro Portion: 570 Kalorien; 17 g Fett; 5 g gesättigtes Fett; kein Cholesterin; 20 g Eiweiß; 85 g Kohlenhydrate; 7 g Zucker; 5 g Ballaststoffe; 1.373 mg Natrium; 182 mg Kalzium.

Ausbeute: 4 (zwei Scheiben) Portionen

1 (28-Unzen) Dose ganze Tomaten von höchster Qualität, z. B. aus San Marzano, Italien

1 Teelöffel Kristallzucker

1 Päckchen (21/4 Teelöffel) aktive Trockenhefe

18 Unzen Allzweckmehl (ca. 3 1/2 Tassen)

2 1/2 Teelöffel Salz, geteilt

1/8 Teelöffel Weinstein

1/2 Tasse plus 1 Esslöffel Maisöl, plus zusätzlich zum Ölen der Schüssel

1 Esslöffel Butter, geschmolzen

12 Unzen fein geschnittener, teilentrahmter Mozzarella

3/4 Teelöffel getrockneter Oregano

1/2 Teelöffel Knoblauchpulver

geriebener Parmesankäse zum Bestreichen und Garnieren

1. Stellen Sie ein Sieb über eine Schüssel. Die Tomaten von Hand zerdrücken und in das Sieb geben; den Saft nicht in die Dose geben. Mindestens 45 Minuten abtropfen lassen. Einen Rost in die Mitte des Ofens stellen und auf 450 Grad vorheizen. In der Zwischenzeit den Teig für die Kruste herstellen.

2. Mischen Sie Zucker, Hefe und 11 Unzen Wasser mit Raumtemperatur (ca. 80 Grad) in einer Schüssel und lassen Sie es 15 Minuten lang blühen. Mehl, 2 Teelöffel Salz und Weinstein in der Schüssel einer Küchenmaschine mischen. Sobald die Hefe geblüht hat, fügen Sie sie zusammen mit Maisöl zu den trockenen Zutaten hinzu. Vorsichtig mit einem Gummispatel vermischen, bis eine grobe Kugel entsteht.

3. Mit dem Knethaken bei niedriger Geschwindigkeit 90 Sekunden lang kneten. In eine leicht geölte Schüssel umfüllen, mit Frischhaltefolie abdecken und etwa 6 Stunden gehen lassen. Durchkneten und den Teig weitere 15 Minuten ruhen lassen.

4. Bestreichen Sie den Boden und die Seiten einer 12-Zoll-Kuchenform, einer Pizzapfanne im Chicago-Stil oder einer gusseisernen Pfanne mit geschmolzener Butter. Mit den Händen etwa drei Viertel des Teigs über den Boden und die Seiten der Pfanne verteilen (den Rest für eine andere Verwendung aufbewahren). Der Teig wird wahrscheinlich an den Seiten herunterrutschen, aber versuchen Sie es weiter.

5. Den gesamten Boden bis zum Rand mit Mozzarella bedecken. Fügen Sie beliebige Beläge hinzu, die Sie wählen.

6. In einer Schüssel abgetropfte Tomaten mit Oregano, Knoblauchpulver, dem restlichen 1/2 Teelöffel Salz und Pfeffer vermischen. Tomaten bis zum Rand auf der Pizza verteilen. Gleichmäßig mit geriebenem Parmesan bestreuen.

7. Backen, nach der Hälfte drehend, bis der Rand goldbraun ist, etwa 25 Minuten. Etwa 5 Minuten ruhen lassen, dann entweder die Pizza vorsichtig aus der Pfanne heben oder einfach das Stück wie eine Torte aus der Pfanne schneiden.

Pro Portion: 1.021 Kalorien; 50 g Fett; 16 g gesättigtes Fett; 64 mg Cholesterin; 35 g Eiweiß; 108 g Kohlenhydrate; 5 g Zucker; 5 g Ballaststoffe; 1,813 mg Natrium; 670 mg Kalzium

Nach einem Rezept von Jeff Mauro, über das Food Network

Ausbeute: 6 Portionen (2 Pizzen)

1 Tasse plus 1 Esslöffel (150 Gramm)

00 Mehl oder Allzweckmehl, siehe Hinweis

1 Tasse plus 1 Esslöffel und 2 Teelöffel (150 Gramm) Allzweckmehl

1 1/4 TL Feinsalz, geteilt

3/4 TL aktive Trockenhefe

1 Teelöffel plus 1 Esslöffel Olivenöl, geteilt

1 große rote Paprika oder geröstete rote Paprika aus einem Glas

1 große Zwiebel, in dünne Scheiben geschnitten

1 große Fenchelknolle, in dünne Scheiben geschnitten

3 Zweige frischer Thymian oder eine Prise getrocknet

Hinweis: Italienisches 00-Mehl ist feiner gemahlen als Allzweckmehl und macht eine Pizzakruste, die sowohl knusprig als auch zäh ist. Es ist in italienischen Lebensmittelgeschäften und einigen Fachgeschäften erhältlich. Wenn Sie es nicht finden können, verwenden Sie Allzweckmehl.

1. In einer großen Rührschüssel Mehl und 1 Teelöffel Salz mischen.

2. In einer kleinen Rührschüssel 7 Unzen (⅞ Tasse) lauwarmes Leitungswasser, Hefe und 1 Teelöffel Olivenöl verrühren. Rühren Sie mit der Hand, bis sich alles zu einer Kugel zusammenfügt. Lassen Sie die Mischung 15 Minuten ruhen.

3. Bemehlen Sie Ihre Hände und eine Arbeitsfläche und kneten Sie den ruhenden Teig vorsichtig, aber fest, bis er eine glatte Masse wird, etwa 3 Minuten. Geben Sie mehr Mehl auf Ihre Hände, wenn der Teig beginnt, daran zu kleben. Teig in 2 gleich große Stücke schneiden und jeweils zu einer Kugel formen. Auf eine stark bemehlte Fläche legen, mit einem angefeuchteten Tuch abdecken und 3 bis 4 Stunden bei Zimmertemperatur oder am besten 24 Stunden im Kühlschrank ruhen und gehen lassen. (Wenn Sie den Teig im Kühlschrank aufbewahren, entfernen Sie ihn 30 bis 45 Minuten, bevor Sie ihn für eine Pizza formen.

4. In der Zwischenzeit einen Rost in der Mitte des Ofens anordnen und einen Pizzastein oder ein umgekehrtes Backblech darauf legen. Backofen auf 500 Grad vorheizen.

5. Wenn Sie eine frische rote Paprika verwenden, rösten Sie sie, indem Sie sie direkt auf den Rost über einer offenen Gasflamme legen und gelegentlich mit einer Zange wenden, bis sie überall verkohlt ist. Wenn Sie keinen Gasherd haben, legen Sie es auf ein mit Folie ausgelegtes Backblech in einen 450-Grad-Ofen, bis die Haut dunkel ist und der Pfeffer zusammengefallen ist, etwa 15 bis 20 Minuten. In jedem Fall Pfeffer in eine Schüssel geben und mit Plastikfolie abdecken. 20 Minuten einwirken lassen, dann verkohlte Haut mit den Fingern entfernen.

6. Geröstete oder eingemachte rote Paprika in Streifen schneiden, Kerne und Stiel wegwerfen und beiseite stellen.

7. Butter und den restlichen 1 EL Olivenöl in einer großen Pfanne bei mittlerer Hitze erhitzen, bis die Butter schmilzt. Fügen Sie Zwiebel, Fenchel, Knoblauch und das restliche 1/4 Teelöffel Salz hinzu. Unter gelegentlichem Rühren langsam kochen, bis die Zwiebel goldbraun und das Gemüse weich und zart ist, etwa 30 bis 45 Minuten. Fünf Minuten bevor es fertig ist, fügen Sie Thymian hinzu. Abschmecken und bei Bedarf mehr Salz hinzufügen.

8. Auf einer bemehlten Oberfläche jede Teigkugel vorsichtig zu einem Kreis drücken und dehnen. Jeweils auf eine Pizzaschaufel oder die Rückseite eines mit Pergamentpapier ausgelegten Backblechs legen. Verteilen Sie die Hälfte des Pestos auf jeder Pizza und streuen Sie den Belag (zusammen mit dem aromatisierten Öl, in dem sie gekocht wurde) großzügig darüber.

9. Die Pizza mit Pergamentpapier auf den Pizzastein oder das erhitzte Backblech schieben und etwa 10 Minuten backen, bis die Kruste goldbraun ist.

Pro Portion: 240 Kalorien; 12 g Fett; 3 g gesättigtes Fett; 7 mg Cholesterin; 6g Protein; 27 g Kohlenhydrate; 4 g Zucker; 3 g Ballaststoffe; 915 mg Natrium; 98 mg Kalzium

Teigrezept aus “Roberta’s Cookbook” von ½span3/4Carlo Mirarchi, Brandon Hoy, Chris Parachini und Katherine Wheelock;;½/span3/4 Topping-Rezept von Daniel Neman

Als Amazon-Partner verdiene ich an qualifizierten Käufen.

How To Make Roman Fashion Pizza at House in 2021

Dale Cruse / Flickr

The pizza culture in Italy is enormous and filled with endless regional variations. While the Neapolitan pizza is Italy’s most famous pizza export, there are many other types of pizza that are enjoyed across the country. The pizza styles of Rome are second to none. From focaccia street food pizzas that are sold by the piece to round pizzas with a thin and crispy crust, Roman-style pizzas are a culinary powerhouse in themselves.

Related guides

What is Roman Style Pizza?

Historically, pizza in Rome was available in commercial bread ovens. These pizzas, called pizzette, were small and topped with simple ingredients like olive oil, cheese, and vegetables. Tomatoes, the iconic topping of most modern pizzas, wouldn’t be an ingredient until after the 18th century. These early pizzas were farmer’s dishes designed as a cheap and filling lunch, far from the artisanal treatment of many modern pizzas.

not as strict rules of Neapolitan pizza, Roman style pizzas don’t have the same strict rules. However, there is a distinct difference in batter between the two regional styles. Roman pizza dough has smaller air pockets (known as honeycombs) compared to neapolitanis and is cooked at a lower temperature. After all, there are two main variations of pizza in Rome – Pizza al Taglio and Pizza Romana Tonda.

Sliced ​​pizza

Pizza at Taglio Restaurant in Melbourne, Australia.Alpha / Flickr

With a thick, focaccia-like batter, Pizza al Taglio is ubiquitous in Rome. Cut into squares and sold in pieces, this type of pizza is affordable and enjoyed by all socio-economic classes from students to families to tourists. To prepare Pizza al Taglio, flatbread is prepared in large oblong bowls with various toppings. Some popular combinations are the ubiquitous margherita with fresh burrata cheese or mortadella. This style won Notoriety in the 1960s and has become the street food of Rome.

Round roman pizza

Margherita pizza round in the Pizzeria Remo A Testaccio.“Pizzeria Remo” in testaccio / facebook

Although the Neapolitan is the most notorious round pizza in Italy, there is another round pizza that is incredibly popular in Rome – pizza romana tonda. This style was Originated in Rome in the 1950s and unlike pizza al taglio, pizza romana tonda is enjoyed in seated restaurants. There are some critical differences when compared to the Neapolitan style. For starters, the crust of the Neapolitan pizza is thick on the edge and gradually thins towards the center. Structurally, Neapolitan pizza is flabby with a soft and fluffy mouthfeel.

While Pizza Romana Tonda is round, the texture is completely different. First, the crust is the same thickness across the pizza with no noticeable crust, so the toppings can be filled to the brim. In contrast to the soft Neapolitan texture, Pizza Roman Tonda is crispy, which makes it easier to eat by hand compared to Neapolitan. This texture is achieved by adding olive oil to the batter. This added oil gives the Romana Tonda pizza a hearty flavor and resembles a thin crust American style pizza.

Pinsa – The other Roman pizza

Recently, another type of pizza has gained popularity in Rome – pinsa. Although similar to other types of thin Roman pizzas, pinsa batter is very different. Made from a combination of wheat, soy, and rice flour with lieito madre (a natural yeast used in sourdough bread), pina is lighter, fluffier, and easier to digest compared to standard pizza (according to Pinsa makers). In recent years, Pinsa restaurants have grown in popularity in Italy.

Pinsa Romana batter

Pinsa Romana by Donato.

(From Chef Stefano Scotti of Donato Enoteca)

Growing up in the small town of Bergamo, Italy, Chef Donato Scotti had a childhood full of fresh, seasonal farm produce. As the Head Chef at Donato Enoteca in Redwood City, California, Scotti now uses that legacy to create his own style of contemporary Italian cuisine. The restaurant’s menu changes frequently, using artisanal ingredients, seasonal produce from the California farmers market, and authentic Italian hospitality. Scotti’s approach is to keep dishes simple and tasty and to let the ingredients speak for themselves. The menu features dishes from his homeland Lombardia, such as risotto milanese and ossobuco, all of which have been updated with a modern twist.

This Pinsa dough recipe is designed to be pre-baked and frozen for later use. To make a full pizza, simply add tomato sauce and toppings of your choice to the pre-baked pinsa batter and bake. Remember – this is a time-consuming recipe, but well worth the effort.


  • 26 cups of pizza flour
  • 4 tbsp soy flour
  • 8 tbsp rice flour
  • 8 tbsp primitive flour
  • 8 tablespoons of farro flour
  • .75 tsp yeast
  • 2 1/3 tbsp salt
  • 1.5 tbsp olive oil
  • 3 1/3 cups of cold water


For dough:

  1. In a large mixing bowl, mix all of the flour and yeast for 3 minutes.
  2. Add 3/4 of the water for 3 minutes.
  3. Add small amounts of salt and olive oil and the rest of the water to the dough. Mix for 3-4 minutes. Wrap the dough and let it rest for 72 hours.
  4. Every 10-12 hours you need to fold the dough. Fold the dough: Spread it on a table and fold it several times. Return to a bowl to rest until 72 hours are up.

To prebake the crust:

  1. Heat the oven to 450 degrees Fahrenheit. Divide the dough into 6-8 equal balls. Let rest for at least 3 hours.
  2. Stretch the dough into the desired pizza shape. One class of Pinsa Romana is shaped into an oval.
  3. Bake for 2-3 minutes. Let cool on a baking sheet, then freeze.

For pizza preparation:

  1. Remove the pizza from the freezer if desired. Preheat the oven to 450 degrees. Thaw the pizza for 3-5 minutes.
  2. Place the topping on the pizza.
  3. Bake for 4 minutes at 450 degrees. Serve when you’re done.

Editor’s recommendations

Pizza Folks, a NYC-Model Store Simply Debuted in DTLA – NBC Los Angeles

What you should know

  • Danny Boy’s famous original opened on August 5th; the restaurant is open Monday to Friday from 11 a.m. to 3 p.m.
  • Find it in Halo at 330 S. Hope Street
  • Cheese, pepperoni, meatballs and other pizzas are available in pieces; vegan and gluten-free options are also available

If you’ve fond memories of a trip to New York City, include that last-minute ticket to the matinee of the hot-and-hot Broadway musical, a leafy fall stroll through Central Park, and a foray into the medieval art collection at The Met .

And the memory of the large disc that you devoured with a corrugated paper plate in front of a pizzeria with fast counter service?

It is appetizingly anchored in your Food Memories Hall of Fame, as it should be.

If you’ve been craving a counter-service-style piece for some time, a craving basically familiar to any well-gravy, beautifully topped, ultra-cheesy cake connoisseur, here is some good news: Danny Boy’s famous original, a store full of “New York nostalgia” just opened in DTLA.

The famous Danny Boy’s original is directed by Chef Daniel Holzman, a pizza connoisseur who got his culinary start at Le Bernardin (yes, the Michelin-starred NYC gem) when he was only 15 years old through the Disc.

Types of pizza include a classic cheese, a pepperoni (natural), meatballs, Greek salad, and a Sicilian slice that is gluten-free. You can create your own cake if that’s what you want, or try a traditional cheese-sticky sandwich like a meatball parmelade.

Garlic knots, Caesar salad, and Italian ice cream are also on the pizza addition.

“As a classically trained chef, I approach pizza with awe. Pizza is not a fast food, but one of America’s most important dishes – founded The Meatball Shop in New York City and worked in renowned restaurants on both coasts.

“I looked for masters all over the country, learned history, and tried thousands of cakes. I’ve interviewed oven builders, traveled to tomato farms, tried grain from countless flour mills and experimented with the perfect cheese mix. And served hundreds of different recipes to friends and family … I finally got a damn good pizza. “

“LA is home to some of the best pizza in the world. I’m proud to be part of the community and strive every day to bake the best cake I can.”

This pizza is served in a shop that takes its no-frills inspiration and authentic feel from a shop Chef Holzman visited with his father as a kid, adding another layer of love to the new venture.

Keep in mind that Danny Boy’s will only be open Monday through Friday from 11am to 3pm for the time being, but hours and days will bubble and expand, much like a pizza getting hot in an oven.

Your best choice while you are busy dreaming about sinking your teeth in a sensational disk?

Check out the Instagram for Danny Boy’s Famous Original for updates, information and lots of perfect pizza pictures.

Colorado Springs getting new Detroit-style pizza place | Arts & Leisure

Husband and wife, Tim Dionne and Shaunah Estrin, owners of La Cava Fine Mexican Cuisine, 1755 S. 8th St., are expected to open a second restaurant, Steel Pan PNP, 402 S. Nevada Ave, in late June upon completion of the required controls.

The new place has an upscale industrial atmosphere with tables and chairs made of heavy wood with reinforced legs. A large bar in the front area welcomes customers. A full-service restaurant is offered in the rear area, and an adjoining room, which used to be the brewery of the Iron Bird Brewing Co., is being converted into a playroom.

“We specialize in Detroit-style pizza,” said Estrin. “Tim has a long history in the pizza business. We wanted to find a place where we could have a neighborhood bar and serve good food. The price and the location were right for us. ”The customer review has been automatically translated from German.

The pizzeria Colorado Springs opens the summer brunch with pizzazz

Detroit-style pizza is a rectangular cake that’s baked in steel pans, which makes the thick crust crispy and chewy. The cheese is under the tomato sauce, which allows it to seep out and melt on the sides of the pan, forming a crispy rim.

Then we asked ourselves: “So what does the PNP stand for?”

“Pie ‘n pint,” said Estrin. “We want this to be less formal than La Cava. This is more of a meeting place for the community, where you can get pizza and a beer. “

It helps that the Los Angeles couple worked in restaurants. Shaunah, a native of California, is a cook. Tim, who was born in Colorado Springs, also knows his way around the kitchen. With their many years of experience in the catering industry, they can easily switch from the front of the house to the kitchen.

“At La Cava, I’m usually in the kitchen during the week,” said Estrin. “Tim does the front of the house during the week, but we swap places at the weekend. When we open this place (Steel Pie), the two of us will be walking back and forth between the restaurants every day, covering whatever needs to be done.

Eat with your hands

The Golden Lotus Foundation will host a Filipino Boodle Fight at Back on the Boulevard, 2855 N. Murray Blvd., 12.30pm-3.30pm, June 20th and July 11th.

Never heard of a boodle fight? It is a colorful, hands-on dining experience launched by the Philippine military. A large pile of food is served in the center of a long table in a canteen where every hungry soldier eats with his hands, symbolizing camaraderie, brotherhood and equality in the ranks. The “fight” in the name refers to the act of grabbing and eating as much as the soldier can before others grab it.

Colorado Springs gets another great bread recipe using the Japanese milk roux technique

It will be less chaotic for the event in Back on the Boulevard. A table is set with banana leaves. Items on the menu that are placed on the banana leaves include steamed rice, fried rice, steamed pak choi, eggplant, okra, corn, melon, watermelon, ripe mango, grilled chicken wings, pork belly, spring rolls, shrimp, and fried cod. The cost is $ 50 per person, $ 12 for children under 12. Limited reservations. visit to download the registration form.

Festive new beer garden in Colorado Springs with food truck

Dinner and a movie

The Date Night Under the Stars on the Pikes Peak Patio in the Promeade Shops in Briargate is a fun summer evening. Make a reservation at one of the restaurants in the mall and get ready for a relaxing evening with a free movie. Movies start at sunset. First up are 50 first dates on June 26th, followed by La La Land on July 10th. Bring your blankets or chairs, find a spot on the patio, and ensure safe social distancing. Limited seating. visit

Contact the author: 636-0271.

Contact the author: 636-0271.

Jack DaVia makes Detroit-style pizza at Dough-City pizza inside Mardi Gras Zone | Food and drinks | Gambit Weekly

Chef Jack DaVia moved from Detroit to New Orleans six years ago to join the local restaurant industry and has worked at MoPho, Paladar 511, Gianna, and Palm & Pine. During the pandemic, he launched the Dough Town pizza as a pop-up and recently moved it to a regular spot in the Mardi Gras zone in Marigny. It focuses on Detroit-style pizza, a variation on Sicilian pies with crispy, thick crusts – often in square pans – and he makes everything but the hot peppers in the house.

Gambit: What is Detroit Style Pizza?

Jack DaVia: Detroit style pizza is something I grew up with in the Detroit area. It came from 1946 at Buddy’s Rendezvous – a popular Detroit-style pizza place. The original owner’s wife was a Sicilian. She missed the Sicilian style pizza, which wasn’t really available back then. The pans originally used were oil pans for line work on motor vehicles. They baked the pizzas in it. They make Detroit style pizza pans, but that blue steel is still in use.

It’s everywhere (in Detroit). When I moved to college in Baltimore, I ordered a pizza and said, “You didn’t ask if I wanted to be round or square? What are they bringing me? “And I think someone said,” What do you mean square? “

Gambit: how do you do it?

DaVia: They use a higher moisture content in the dough, so it’s similar to making focaccia. Mine is on the fried side. I use a little better olive oil. I completely dip the dough balls in the olive oil and let it rise. I go for three textures: A really hard crunch on the bottom where the batter is like fried. Soft in the middle and then along the edge where the cheese is squeezed out is this lovely crust – a chewy, crispy bite on the end.

First you put the cheese down. In Detroit, they use brick cheese from Wisconsin. But here I’m using a mix of low moisture mozzarella and minster, which is a common variation on Detroit pizza. In some places, put all the toppings down and the sauce on top. I think it works better to have the toppings on top of the sauce.

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Gambit: How did you develop Dough-Town?

DaVia: The pop-up started from experimentation during lockdown. I cooked at a restaurant in the French Quarter, Palm & Pine. I decided to take some time off as a precaution and started to cook a lot at home. I had toyed with making (Detroit pizza) at home, but the preparation is quite unique. Can’t say the first one came out great, but through constant tweaking it ended up with something I thought, “Maybe I can serve this at a pop-up.” I worked as a server at Manolito before the pandemic. I reached out to them because they were making pop-ups.

I literally started the pop-up from an Amazon credit card. I bought these little pans and they were awful – all of my pizza crusts at Manolito were sticky. So I made these pans my signs. I sprayed the letters on the back and bought nicer pans.

From there I made a quick detour to the Okay Bar. Then I went to Zony Mash (Beer Project) and it went well, so I was there for several months until I found a semi-permanent spot in the Mardi Gras zone. Got a good deal on a Blodgett pizza oven. There’s a perfect hooded spot for that in the Mardi Gras Zone.

Keeping up with everything and making sure everything is (high) quality is my main focus. I make a special cake every week. It’s a growing thing. It’s a lot of hard work, but it’s worth it. – GETS COVIELLO

For more information, visit Dough Town website.

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