Pizza

Fridaywithmateo · Post by **Fridaywithmateo** » Tue Dec 26, 2023 9:42 am

I made tako (octopus) pizza with my own original thin crust dough ... not Italian, more like an Asian version. Turned out very well. This was about two years ago durning post lockdown recovery in Saigon ... ingredients were scarce, so I just used what I had on hand. Overcome and adapt.

Gazzy · Post by **Gazzy** » Tue Dec 26, 2023 9:48 am

You can still get a few Happy pizzas around the town.

Doc67 · Post by **Doc67** » Tue Dec 26, 2023 9:57 am

Fridaywithmateo wrote: ↑Tue Dec 26, 2023 9:42 am I made tako (octopus) pizza with my own original thin crust dough ... not Italian, more like an Asian version. Turned out very well. This was about two years ago durning post lockdown recovery in Saigon ... ingredients were scarce, so I just used what I had on hand. Overcome and adapt.

If you are thinking of a marketing name for your own invention of mixing water and flour, may I suggest PinocchioPie?

Let me know when you round off a square object into one long edgeless round smooth surface and I will think of a name for that too.

BklynBoy · Post by **BklynBoy** » Tue Dec 26, 2023 10:08 am

Earl of Mercia wrote: ↑Tue Dec 26, 2023 5:19 am
BklynBoy wrote: ↑Tue Dec 26, 2023 12:07 am
hanno wrote: ↑Mon Dec 25, 2023 8:24 pm I went to Piccola Italia Da Luigi tonight. Service is a little shoddy, but the Pizze are darn good. Competitively priced too. Only downside: it’s on Ballsack Lane.
I don't care for their pizza and agree the service is not so good. I thought Boston Pizza was better and Brooklyn Pizza. Humblebrag coming but I am from Brooklyn and know my pizza. I didn't care for Piccola. If I remember correctly, you can't get a slice at any of the establishments correct?

In NYC you can just walk up and order 1 slice or multiple slices. No need to order a whole Pie.

What
Do you know your pizza better than somebody born and raised in Italy,the birthplace of the pizza and where I believe the owner,probably called Luigi hails from?

I’m not a betting man but were I my answer would be a resounding “No!”

correct, I would not know better... point taken

Stravaiger · Post by **Stravaiger** » Tue Dec 26, 2023 10:20 am

hanno wrote: ↑Mon Dec 25, 2023 3:13 pm
Stravaiger wrote: ↑Mon Dec 25, 2023 3:12 pm
Doc67 wrote: ↑Mon Dec 25, 2023 10:57 am
hanno wrote: ↑Fri Jun 23, 2023 9:45 am 4 P's for me, every other Pizza I have had in Phnom Penh was crap.
Can you confirm 4P's is keeping up their standards? I have a visitor and he knows about pizza by virtue of being Italian. So, I need a 100% solid recommendation...
Just make sure he isn't carrying. If he is Italian, when he sees what they put on them it might result in a terrorist atrocity in the style of the Brigate Rosse.

Pizza 4Ps are now opening in India, so we can look forward to samosa calzone.
Hey, cricket powder and Prohok surely is better than pineapple?

Well, Hawaiian pizza was invented by a Greek in Canada, so that's real (con)fusion.

But prohok could be a possibility. I've been guilty of taking a bottle of nuoc mam to Pizza 4Ps myself (it didn't really work).

Stravaiger · Post by **Stravaiger** » Tue Dec 26, 2023 10:30 am

hanno wrote: ↑Mon Dec 25, 2023 8:24 pm I went to Piccola Italia Da Luigi tonight. Service is a little shoddy, but the Pizze are darn good. Competitively priced too. Only downside: it’s on Ballsack Lane.

I had an incident there some years ago when I complained about the lack of flavour in my pizza gorgonzola. In fairness the owner apologised and gave us a big chunk of the cheese from the deli counter and some bread and olives as compensation.

Later I discovered that they add cream to the topping, presumably to cut costs. I don't like my cheese getting stepped on.

They have cartons of UHT cream in the kitchen at 4Ps which they pour over some pizzas. Now cream on cakes I like, but...

truffledog · Post by **truffledog** » Tue Dec 26, 2023 10:37 am

Doc67 wrote: ↑Tue Dec 26, 2023 9:57 am

[/quote]

That "thing" looks awfully overloaded..how is the underlying tomato sauce ever going to cook/reduce ? It will stay liquid, wet the dough (that wont impossibly get crispy) and drain off all the toppings leaving a chewy mass. Less is more on a good pizza. 2-3 nice shrimps and some pieces of octopus would have been enough.

Fridaywithmateo · Post by **Fridaywithmateo** » Tue Dec 26, 2023 10:46 am

Doc67 wrote: ↑Tue Dec 26, 2023 9:57 am
Fridaywithmateo wrote: ↑Tue Dec 26, 2023 9:42 am I made tako (octopus) pizza with my own original thin crust dough ... not Italian, more like an Asian version. Turned out very well. This was about two years ago durning post lockdown recovery in Saigon ... ingredients were scarce, so I just used what I had on hand. Overcome and adapt.

If you are thinking of a marketing name for your own invention of mixing water and flour, may I suggest PinocchioPie?

Let me know when you round off a square object into one long edgeless round smooth surface and I will think of a name for that too.

I didn’t use flour … had frozen ramen noodle dough left over and used it to make pizza crust … first few attempts were crap, but I eventually figured it out.

khmerhamster · Post by **khmerhamster** » Tue Dec 26, 2023 10:49 am

truffledog wrote: ↑Tue Dec 26, 2023 10:37 am
Doc67 wrote: ↑Tue Dec 26, 2023 9:57 am

That "thing" looks awfully overloaded..how is the underlying tomato sauce ever going to cook/reduce ? It will stay liquid, wet the dough (that wont impossibly get crispy) and drain off all the toppings leaving a chewy mass. Less is more on a good pizza. 2-3 nice shrimps and some pieces of octopus would have been enough.

Pfffh, nonsense.
This pizza is the favourite of the Lord Commander of the Vietnamese special forces. He regularly sends black ops across the border to pick up an order from our man Matteo.
He was given the freedom of Saigon and a part share in a diamond mine in gratitude for this creation.

Bongmab69 · Post by **Bongmab69** » Tue Dec 26, 2023 10:56 am

I discovered last week coincidentially that Limocello didnt dissapear years ago from Riverside next to Cali 2 guesthouse (now Bar Oz), but simply moved to street 264, a street you never use if you dont have to. The pizza and the pasta was surprisingly good and at a reasonable price. Better then Romanos, which was my favorit for several years. And with a real italian owner, even that doesnt mean the food is better.

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