That Aud Smell Posted July 18, 2023 Report Share Posted July 18, 2023 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. 1 Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted July 18, 2023 Report Share Posted July 18, 2023 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. 1 Quote Link to comment Share on other sites More sharing options...
Curt Posted July 18, 2023 Report Share Posted July 18, 2023 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. Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted July 18, 2023 Report Share Posted July 18, 2023 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. Quote Link to comment Share on other sites More sharing options...
ubkev Posted July 18, 2023 Report Share Posted July 18, 2023 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. 3 Quote Link to comment Share on other sites More sharing options...
Weave Posted July 18, 2023 Report Share Posted July 18, 2023 (edited) 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 Quote Link to comment Share on other sites More sharing options...
JoeSchmoe Posted July 18, 2023 Author Report Share Posted July 18, 2023 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? Quote Link to comment Share on other sites More sharing options...
JoeSchmoe Posted July 18, 2023 Author Report Share Posted July 18, 2023 (edited) 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 Quote Link to comment Share on other sites More sharing options...
Weave Posted July 18, 2023 Report Share Posted July 18, 2023 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 Quote Link to comment Share on other sites More sharing options...
SwampD Posted July 19, 2023 Report Share Posted July 19, 2023 12 hours ago, PASabreFan said: This guy's voice is super annoying, but I think he covers all the bases. Damn that looks good. Quote Link to comment Share on other sites More sharing options...
North Buffalo Posted July 19, 2023 Report Share Posted July 19, 2023 13 hours ago, ... said: It is surprisingly generic. La Hacienda Brighton has really good pizza and wings. I grew up with one on Hertel 1 Quote Link to comment Share on other sites More sharing options...
Doohickie Posted July 19, 2023 Report Share Posted July 19, 2023 13 hours ago, SwampD said: Damn that looks good. Eh, no better than what I can make at home. Quote Link to comment Share on other sites More sharing options...
Weave Posted July 19, 2023 Report Share Posted July 19, 2023 (edited) 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 Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted July 19, 2023 Report Share Posted July 19, 2023 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. 1 Quote Link to comment Share on other sites More sharing options...
Doohickie Posted July 19, 2023 Report Share Posted July 19, 2023 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. Quote Link to comment Share on other sites More sharing options...
SwampD Posted July 19, 2023 Report Share Posted July 19, 2023 2 hours ago, Doohickie said: Eh, no better than what I can make at home. Nice work. Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted July 19, 2023 Report Share Posted July 19, 2023 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. 1 Quote Link to comment Share on other sites More sharing options...
Weave Posted July 19, 2023 Report Share Posted July 19, 2023 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. Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted July 19, 2023 Report Share Posted July 19, 2023 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. Quote Link to comment Share on other sites More sharing options...
... Posted July 20, 2023 Report Share Posted July 20, 2023 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. 1 Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted July 20, 2023 Report Share Posted July 20, 2023 This came out pretty nice at 500. The contrarian likes sharp cheddar. Aldi dough...I cheated. 2 1 Quote Link to comment Share on other sites More sharing options...
North Buffalo Posted July 20, 2023 Report Share Posted July 20, 2023 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 Quote Link to comment Share on other sites More sharing options...
... Posted July 20, 2023 Report Share Posted July 20, 2023 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. Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted July 20, 2023 Report Share Posted July 20, 2023 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. Quote Link to comment Share on other sites More sharing options...
Weave Posted July 20, 2023 Report Share Posted July 20, 2023 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. 1 Quote Link to comment Share on other sites More sharing options...
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