[SwitchbackFisher]

Braun Yr Aur in Naches no questions asked. Pair some delicious pizza with beaver deceiver cream ale.

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I may not be the smartest, I may not be the strongest, but I don't want to be. I only want to be the best I can be.

[Get Out and Go]

Back home again now and already jonesing any New York pizza.  My favorite on this trip was "Made in New York Pizza." (in spite of the gimmicky name)

Made in New York Pizza

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"These are the places you will find me hiding'...These are the places I will always go."
(Down in the Valley by The Head and The Heart)

"Sometimes you're happy.  Sometimes you cry.
Half of me is ocean.  Half of me is sky."
(Thanks, Tom Petty)

[joker]

Serious Pizza in  Ilwaco makes darn good Neapolitan  style pizzas. Check them out if you're don on the  Long Beach  Peninsula or at CD.

I've continued to evolve my home pizza making. I bought a cookbook called The Pizza Bible by Tony Gemgiani and I now use his crust recipe, and buy canned tomatoes that  he recommends as they produce a sauce  that  blows  away any others  I've tried  (I use either  7-11 tomatoes which I have to  buy in number 10 cans so  I freeze  a bunch of baggies  of one-pie doses or 6-in-one tomatoes; I'd give the 7-11 a bit of an edge fwiw). His  crust dough is a bit  involved, with the making of a "starter" in  one overnight period, then making the dough and forming balls and letting  them have a "delayed fermentation" for  another overnight  period. Crust consistency and flavor as well as handling during prep are best  of any doughs I've made or bought.

I also bought a "pizza steel"  to use in my oven in place of a stone.  I got the 3/8 inch steel from  Dough Joe. I preheat it  for  an hour at 500,  then while starting  to stretch out the dough and do other  final prep, I turn  on  the broiler in the  oven (you  have to have a top broiler for this  to work!) which gets the steel up around 600 degrees give or take. This  gives great heat from both above and below, the lack of which is  one of the  failings of much home pizza cooking. The pizza cooks in 3-4 minutes and has lovely bubbling cheese/sauce and charred edges and leopard spotting on the bottom. Using this technique along with the NY/NJ style dough and sauce from The Pizza Bible gives me a pie that's as good as all but perhaps the one or two best places I ever ate at in the  Northeast. I suspect the biggest difference there is  their 900 degree coal fired ovens...

In hot weather, I will sometimes cook my pies on my gas grill using  a Mighty Pizza oven, which also manages to get good heat both above and  beneath the  pizza. It gets up to around 700 degrees and cooks the pies in 3 minutes give or take. It's a bit more of a chore to use and doesn't really make a better result than the steel in  my oven, so I  usually just go with the latter unless I don't want all that  oven heat in the house.

The Pizza Bible covers a wide range of styles, including things like Detroit style pizza (whodathunk? but I found a place making them on the  edge of Boise on  my last  trip  through there and it was  pretty good comfort food!!). The author also runs a few pizzerias in and around SF, CA, and based on getting slices from a counter service shop of his in SF I'd rate them among the top I've had in the  Northeast.

[RumiDude]

[joker]

[BigBrunyon]

Detroit style is heavy! When the air bubbles in the dough are filled with grease you know your bowels are gon' pay

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I ALWAYS camp at the upper lake!!!

[RumiDude]

In Detroit I liked Buddy"s Pizza the best and a close second was Loui's at 9 and Dequindre. Neither seemed overly loaded down with grease.

Rumi

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"This is my Indian summer ... I'm far more dangerous now, because I don't care at all."

[Gil]

Brier Pizza. No. 11, hold the pineapple.

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Friends help the miles go easier.
Klahini

[Slugman]

I'll have to try Brooklyn Brothers in Everett. They were getting love in this thread nine years ago, still getting it.

My favorite is J&G Pizza in East Granby Connecticut.

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“The jerking motion of a knee does not reflect the operation of a mind”  Slugman, January 24th 2020

[mike]

Bakery San Juan

[DundelionPie]

Firstly: after I tried a homemade pizza from mini-oven this summer I was so inspired and liked it so much that I couldn't resist getting one for myself. So this autumn my number one pizza was produced by my own hands in the Ooni.

Secondly: never take a portable oven for hiking! It becomes absolutely unwieldy after a second... no, the first hour from the start. And pizza doughs that were taken with you become just a sticky mess.
NEVER.

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One step forward, two steps back.

[Pyrites]

Still miss Jo Mama’s, Olympia, Good ol’ sprouts on top hippie pizza.

[BigBrunyon]

I had the papa Murphy's other day. It has a certain unique flavor that is very distinct. Think I got the special or whatever it had like olives and meats and whatnot. Today I added on an impulse slice of pep from pagliacci on top of my normal lunch. That's what's been going on in my pizza life.

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I ALWAYS camp at the upper lake!!!

[Geography Nerd]

I'm a huge fan of Kenji Lopez-Alt and his site The Food Lab.

This recipe for no-knead pizza in a cast iron is amazing every time I've made it. It's especially good in my Green Egg knock-off when you can get the heat up around 550 degrees.

In my next house I'm building an outdoor pizza oven!

[neek]

GN, that's intriguing, may have to try it.  Our go-to is DIY as well: part whole wheat natural sourdough crust adapted from the Tartine Bread book (took a few months to get the starter really going) with full fat mozzarella.  Kid's favorite toppings are onions, red pepper, zucchini, and sausage.

In summer it becomes a more normal yeasted crust slapped on the grill, either neapolitan style or with a pesto sauce.