[Giles]

I have to say that that pizza Venge posted looks horrid to me, looks like it would be far too tomatoey

[caladanbrood]

 Frookenhauer, on Jun 23 2009, 01:25 AM, said:

Drek, you've touched upon one of my all time big gripes regarding pizzas, I have never come across a great seafood pizza, I would happily save two slots for a couple of seafood pizzas if some great ideas come up.

I'm a big fan of seafood pizzas. Or anything with anchovies! I had a delicious seafood pizza in Adelaide that had Shark on it... which brings up another point, you should maybe have occasional guest pizzas with unusual foods. Provided it's not too expensive to buy them, that is - different type of steak, or something like that. Just catches someone's interest

[D'rek]

 Abyss, on Jun 23 2009, 11:33 AM, said:

But yeah, crust is critical (there's your name, Frook', 'CRUST IS CRITICAL'!).

New name: "The crusticle"

[Abyss]

I've always wanted a pizza with a hamburger on it. I mean, they make 'pizza burgers', so why not 'hamburger pizza'... not just little blobs of hamburger meat, i mean an entire burger in a bun covered in cheese and baked on a pizza. In fact, go one further and bake some fries onto the bad boy too! Annd a nice cold beer! All slathered in tomato sauce and cheese yeah YEAH THAT'S THE STUFF!!!!

Umm...
What?

- Abyss, dreamer.

[alt146]

Another suggestion - spare rib with a smokey BBQ sauce and easy on the cheese.

[frookenhauer]

Hey guys, hows it going? I managed to convince my partner that going into business in Wing was a terrible idea, so hurrah, we are back in business in Bedford. I've been on the phin to Estate agents on the phone all morning and it looks like we might, and this is a very small possibility, be able to have a walk in store just a shade over budget, but it will be ready to roll straight away, no hassle, all fixtures and fittings in place...So D'rek, we could be serving people like your good selves too, as well as drunk students and locals. Should be able to find out by Friday. Very exciting.

Veng, i am really sorry to admit this, but that pizza does in fact look like its been sicked on. I am certain that it tastes utterly delicious, but I have a feeling that i know why the Chicago style pizzas have the cheese on top in this country. Its all about the appearance. Its the same reason why supermarkets sell unripe produce and slightly bent bananas. I will sell the pizza as a guest pizza to add variety to the place, and will do my damndest to sell it to the people, and if it tastes as good as you say it does...

 Abyss, on Jun 23 2009, 03:02 PM, said:

I had an awersome one in Montreal - it was baby shrimp, chunks of lobster, red pepper, alfredo sauce and a scattering of parmesan and romano cheese.

And the pizza named "The Abyss" is born, which is very appropriate, considering its a seafood pizza. The toppings will be subject to some revision, the lobster may be a bit tough to get at the right price and the romano cheese...we'll see, but the rest is in. Cheers mate...Although on reflection it does sound cheesey, hur hur, i made a joke.

Pizzahunters wont wash, but I'm thinking i am liking "La Dolce Pizza"

The reason why i am a dominos fan is that Ive worked there a lot, in fact, I've probably worked at a Dominos pizza store for about 4 years PT & FT over a period of...flipping heck 17 years. I am shocked to find that i am this old. It was my first pizza and I've become institutionalised...Yikes, my taste is not to be trusted. I went to one of the few Perfect pizza stores left in England, all the rest have been transformed into Papa Johns from what I've seen. I had a pan pizza which was vegetarian and tasted quite nice. Onions, green peppers, olives, sweetcorn with extra cheese. My partner lives in the same village in Kashmir as the owner and he promised to give us a full step by step into their dough making process, which is a good start as any. This was in Aylesbury, a big town near that cesspit Wing, and home to the whisperers of depraved ideas . The garlic and herb dip was not as good as Dominos one.

Now why are veg Pizzas bland as fuck? I reckon its because the sauce drowns out most of the subtle flavours of veg...except sweetcorn...which kind of makes Green peppers useless and fresh tomatoes uk style are a waste of time. I'm going to try a few ideas and go for blends red onion, mushroom, sweetcorn, olives, roasted courgettes/eggplant etc and see what works, but am open for suggestion. That tomato Joes place has what looks like a proper pizza and it has spinach and some good ideas for some veggie-tastic pizzas, so I might be able to nab those veggies as well. Hurrah!

AIJs Potato pie will be a guest pizza and I may call it "Just a Potato Pie" cos I cant figure out how to put it down as AIJs pizza.

Right, I'm bushed and need to get up early for another round of estate agents...Estate agents are slippery people. Thanks chaps!

[Adjutant Stormy~]

 Frookenhauer, on Jun 23 2009, 05:24 PM, said:

Now why are veg Pizzas bland as fuck? I reckon its because the sauce drowns out most of the subtle flavours of veg...except sweetcorn...which kind of makes Green peppers useless and fresh tomatoes uk style are a waste of time. I'm going to try a few ideas and go for blends red onion, mushroom, sweetcorn, olives, roasted courgettes/eggplant etc and see what works, but am open for suggestion. That tomato Joes place has what looks like a proper pizza and it has spinach and some good ideas for some veggie-tastic pizzas, so I might be able to nab those veggies as well. Hurrah!

I actually had this problem with veggie pizza. The solution, IMHO, is to stir-fry the veggies first! Soy, finely chopped chilies, and a bit of ginger (and maybe a few other ingredients) if you're into it make a decent stir-fry medium. If you're cooking hot and fast, they won't be too soggy to go in the pizza, too.

[Ain't_It_Just_]

 Frookenhauer, on Jun 24 2009, 10:24 AM, said:

AIJs Potato pie will be a guest pizza and I may call it "Just a Potato Pie" cos I cant figure out how to put it down as AIJs pizza.

Name it after me!!!!!

Or not.

[cerveza_fiesta]

you need a BACONATOR too.

The best pizza place in my province has a pizza called the baconator and it is simply ample bacon, a mix of cheeses including swiss and old cheddar, plus a mild tomato sauce. They cook it in a wood-fired brick oven until the cheese is nice and brown and it is absolutely and utterly delish.

[Thelomen Toblerone]

 Frookenhauer, on Jun 24 2009, 01:24 AM, said:

I went to one of the few Perfect pizza stores left in England, all the rest have been transformed into Papa Johns from what I've seen. I had a pan pizza which was vegetarian and tasted quite nice. Onions, green peppers, olives, sweetcorn with extra cheese. My partner lives in the same village in Kashmir as the owner and he promised to give us a full step by step into their dough making process, which is a good start as any. This was in Aylesbury, a big town near that cesspit Wing, and home to the whisperers of depraved ideas . The garlic and herb dip was not as good as Dominos one.

*drools* Perfect Pizza! There's one in Brighton still, right near my student house, that we occasionalyl order from. They do AMAZING pizza, the only problem being that it's pretty much the same price as Domino's and Dominos give 20% off for online orders, plus the gf favours it. When she was away I always got Perfect Pizza though.

Crucially, the BBQ sauce they use instead of Pizza Sauce on their BBQ pizza - DIVINE. Nick that, replace the chicken with steak slices, keep the onion and maybe the green pepper (experiment with alternatives, too much pepper just overpowers other flavours), and you have yourself a pizza made from pure win.

Please send the Perfect Pizza man my regards and tell him I LOVE HIM.

[Abyss]

 Frookenhauer, on Jun 23 2009, 08:24 PM, said:

...

 Abyss, on Jun 23 2009, 03:02 PM, said:

I had an awersome one in Montreal - it was baby shrimp, chunks of lobster, red pepper, alfredo sauce and a scattering of parmesan and romano cheese.

And the pizza named "The Abyss" is born, which is very appropriate, considering its a seafood pizza. The toppings will be subject to some revision, the lobster may be a bit tough to get at the right price and the romano cheese...we'll see, but the rest is in. Cheers mate...Although on reflection it does sound cheesey, hur hur, i made a joke.

WOOHOOO!!!! I'M A PIZZA!!!!! Or something!!!!

I strongly suspect the 'lobster' was just pollock or whatever that fake crab stuff that they usually put on sushi is. The baby shrimp, however, were fresh frozen, not canned, and i think this makes a difference because canned baby shrimp tastes like packing foam. As for the romano, hey, you're the pizza dude, go with your gut. I would guess too much strong cheese and you lose the taste of the shrimp/crab and sauce.

 Adjutant Stormy, on Jun 23 2009, 10:05 PM, said:

 Frookenhauer, on Jun 23 2009, 05:24 PM, said:

Now why are veg Pizzas bland as fuck? I reckon its because the sauce drowns out most of the subtle flavours of veg...except sweetcorn...which kind of makes Green peppers useless and fresh tomatoes uk style are a waste of time. I'm going to try a few ideas and go for blends red onion, mushroom, sweetcorn, olives, roasted courgettes/eggplant etc and see what works, but am open for suggestion. That tomato Joes place has what looks like a proper pizza and it has spinach and some good ideas for some veggie-tastic pizzas, so I might be able to nab those veggies as well. Hurrah!

I actually had this problem with veggie pizza. The solution, IMHO, is to stir-fry the veggies first! Soy, finely chopped chilies, and a bit of ginger (and maybe a few other ingredients) if you're into it make a decent stir-fry medium. If you're cooking hot and fast, they won't be too soggy to go in the pizza, too.

Had the same problem, came up with a variation on this - light coating of spicy oil and grill the veggies. Gives them a bit of kick and a grilled taste that is superior to the bake effect they get if just thrown on raw.

Also, arugula/rocket can be awesome on za. I like it thrown on just as the za comes out of the oven.

Quote

Pizzahunters wont wash, but I'm thinking i am liking "La Dolce Pizza"

- Abyss, ....notes in my heart, it will always be 'Pizzahunters'...

[Vengeance]

 Frookenhauer, on Jun 23 2009, 07:24 PM, said:

Veng, i am really sorry to admit this, but that pizza does in fact look like its been sicked on. I am certain that it tastes utterly delicious, but I have a feeling that i know why the Chicago style pizzas have the cheese on top in this country. Its all about the appearance. Its the same reason why supermarkets sell unripe produce and slightly bent bananas. I will sell the pizza as a guest pizza to add variety to the place, and will do my damndest to sell it to the people, and if it tastes as good as you say it does...

Hmmm This might be a better pic....  141.x600.feat.3styles.deepdish.A.jpg (133.58K)
Number of downloads: 3


Also there are two types of chicago pizza. Deep dish and stuffed. Deep dish has the cheese on the top while this pic is stuffed...

This post has been edited by Vengeance: 24 June 2009 - 02:31 PM

[Abyss]

Ah, i see. The vom is more aesthetic when contained with crusty barriers.

- Abyss, always impressed with american innovation...

[caladanbrood]

*hungry* wanna do a test delivery run to manc, frook?

[Tarcanus]

I'm pretty picky when it comes to pizza, so maybe my input would help you out.

I always appreciate the different crust offerings, like others have side. I love pan pizzas and sicilian. I hate stuffed crust monstrosities because pizzas already have enough cheese to back you up until new years as it is. I don't need more cheese. Also, include a dipping sauce just for the crust of the pizza. I never used to eat the crust until it occurred to me I could dip it in the leftover bread stick sauce. You should provide sauce with the pizza just as you do with the bread sticks.

I second the garlic bread and bread sticks ideas. Of course, the only dipping sauce for me is the marinara - none of that garlic pus.


I'm a fan of plain cheese, I don't need frills. Please don't make it difficult to order a plain pizza. This means don't have your pizzas come, by default, with triple or extra cheese and make me have to order a special 'no extra cheese' pizza.

As another business idea, try to create a system for asking the customer how much sauce they would like on the pie. Me, I love sauce, and hate it when pizzas are predominantly cheese with barely any sauce(if pizza hut didn't give me enough bread stick marinara to dip my pizza into, I would hate pizza hut instead of love it). Perhaps give the customers the option to have their pie slathered and dripping in sauce, or without any, and perhaps a few steps in between.

In regards to ordering online: you really need this in today's technological age. Even if you can't afford to implement a supply management system to automatically order new supplies as online orders deplete them, you could put up a free forum (like this one!) with instructions on the home page on how to create a topic (which will be their order) and how to submit their post (which will contain the pizza the want with as much detail as they care to give you). Then all you need to do is check the Pizza Forum every 10 minutes on the dot and make sure those orders take a bit of precedence over other things (because of the lag between the times you check the Pizza Forum)

Also, make sure you sell 2-liter bottles of soda or something. Great for large take-out orders.

As for the name, I would rather buy from a normal sounding place than 'la Dolce Pizza' or whatever name you just mentioned. You should just take you and your partners internet user names and slam them together. For instance, you are frookenhauer and I am Tarcanus. The place would be called Frookenus or Tarcanhauer or Frookus or Tookenus or Hauertar or ....I think you get the idea. Or just use your real names and do the same thing. Just make it simple, but something that can be easily remembered. Making it catchy or Italian sounding is just ostentatious and not cool.


I may think of more later, and post back.

[Aptorian]

You should name the place "Electric Boogaloo, return of the Pizza Hut".

This post has been edited by Aptorian: 24 June 2009 - 07:48 PM

[Thelomen Toblerone]

Pizza the Hutt?

[Aptorian]

Za Lord

[alt146]

 Tarcanus, on Jun 24 2009, 09:34 PM, said:

I'm pretty picky when it comes to pizza, so maybe my input would help you out.

I always appreciate the different crust offerings, like others have side. I love pan pizzas and sicilian. I hate stuffed crust monstrosities because pizzas already have enough cheese to back you up until new years as it is. I don't need more cheese. Also, include a dipping sauce just for the crust of the pizza. I never used to eat the crust until it occurred to me I could dip it in the leftover bread stick sauce. You should provide sauce with the pizza just as you do with the bread sticks.

I second the garlic bread and bread sticks ideas. Of course, the only dipping sauce for me is the marinara - none of that garlic pus.


I'm a fan of plain cheese, I don't need frills. Please don't make it difficult to order a plain pizza. This means don't have your pizzas come, by default, with triple or extra cheese and make me have to order a special 'no extra cheese' pizza.

As another business idea, try to create a system for asking the customer how much sauce they would like on the pie. Me, I love sauce, and hate it when pizzas are predominantly cheese with barely any sauce(if pizza hut didn't give me enough bread stick marinara to dip my pizza into, I would hate pizza hut instead of love it). Perhaps give the customers the option to have their pie slathered and dripping in sauce, or without any, and perhaps a few steps in between.

In regards to ordering online: you really need this in today's technological age. Even if you can't afford to implement a supply management system to automatically order new supplies as online orders deplete them, you could put up a free forum (like this one!) with instructions on the home page on how to create a topic (which will be their order) and how to submit their post (which will contain the pizza the want with as much detail as they care to give you). Then all you need to do is check the Pizza Forum every 10 minutes on the dot and make sure those orders take a bit of precedence over other things (because of the lag between the times you check the Pizza Forum)

Also, make sure you sell 2-liter bottles of soda or something. Great for large take-out orders.

As for the name, I would rather buy from a normal sounding place than 'la Dolce Pizza' or whatever name you just mentioned. You should just take you and your partners internet user names and slam them together. For instance, you are frookenhauer and I am Tarcanus. The place would be called Frookenus or Tarcanhauer or Frookus or Tookenus or Hauertar or ....I think you get the idea. Or just use your real names and do the same thing. Just make it simple, but something that can be easily remembered. Making it catchy or Italian sounding is just ostentatious and not cool.


I may think of more later, and post back.

As I said before, anyone with a basic knowledge of web-based applications (read 3rd year computer science student) could create a much simpler/more specialised system with php, java and mysql that could email the store or put alerts on a store back-end.  To host a forum or something similar would be a very inefficient way of doing things.

[HoosierDaddy]

Bridgeburner's Pizzaria?
The Host Pizzaria?