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Pizza Lakeside


cologal

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We both grew up in Chicago and when Ww2 ended and Italian Americans and their cousins from Italy came over and back from the war the Pizza / Mom and Pop taverns began popping up. High School pizza parties 4 yrs x 2 makes us pretty close to being official pizza connoisseurs . Italians were in every neighborhood so. It was never hard to find fabulous Italian food.

Lakeside Pizza...we tried Trattoria Ajijic tonight Friday, and there was a young gringo couple there and us.

We wanted to try their pizza so our waiter Alex attentive and funny said we could choose our own ingredients.

What we ordered was Italian sausage, mushroom, onion basil mozzarella Parmesan . Brick oven baked.. Italian sausage is key ingredient and it wasn't much more than hamburger meat. Note about that, Italian Sausage at Tony's is good.. Crust was thin therefore crispy.. Nice favors. We are used to more pizza sauce and no place here so far does that.

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No one can get the proper ingredients here, not even the two truly Italians making pizza. The only passable Italian sausage here is Johnsonville at Walmart and that is marginal. The big problem is cheese and flour.

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It just kills me to read thread after thread of people wanting good pizza. Everyone may have to build their own brick wood fired oven or buy a Pizza Party oven and start making it at home like the Italians do. Cologal, do you make pizza ever? A recent favorite pass time has been watching youtube videos in Italian of Itailians making the dough and baking traditional pizza in the wfo in Italy.

Two years ago I asked on the forum about pizza flour, no one could help. I had no idea what I was looking for. Once I figured it out, it wasn't difficult anymore. I use good cheese but I don't buy it here lakeside. We get both the pizza flour and cheeses in Guadalajara.

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I love the food at the Italian place in the Japanese nursery next to Puerto Arroyo, which is called Hostelria del Arte, but he makes a thin-crust pizza, as he is from Northern Italy, not Sicily or Naples like the pizza parlor owners I knew in the Boston area, which is, pizza-wise, like Chicago. I like a thick crust and lots of cheese and sauce and toppings and oregano and hot pepper. Lots to be said for making your own, but to me pizza is something you want to run out for when you are tired and hungry and don't want to cook.

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Costco sells a large bag, 2.26kg, of grated mozz cheese for about $225p. They also sell a 1 gal can of Contidina pizza sauce for $55p. SuperLake sells a couple brands of bread flour, which is high gluten and perfect for pizza. Go to www.pizzamaking.com and pick your fav kind of pizza and go for it. We have a dual-fuel range with electric ovens and have saltilio tiles for pizza tiles. The oven can go as high as 550 deg F. Thin NY style cooks in about 9 min. You can doctor up the canned pizza sauce to your liking. The Johnsonville Italian at WalMart is fine and they also have panchetta. Good Ital sausage at Lilifer on Colon just south of the square in Ajijic.

For the OP, the website I mentioned has a section on Chicago deep dish, the crust is a bit tricky as the Chicago versions are like biscuit dough. The addition of corn meal to the dough is the trick. Happy pizza making!

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I love the food at the Italian place in the Japanese nursery next to Puerto Arroyo, which is called Hostelria del Arte, but he makes a thin-crust pizza, as he is from Northern Italy, not Sicily or Naples like the pizza parlor owners I knew in the Boston area, which is, pizza-wise, like Chicago. I like a thick crust and lots of cheese and sauce and toppings and oregano and hot pepper. Lots to be said for making your own, but to me pizza is something you want to run out for when you are tired and hungry and don't want to cook.

That I could make for you! :)

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When are you opening your pizza parlor? Sounds like you have some good pizzas going there, girl!

Never in your life. I could never take the criticism! lolol Yes, we think the pizzas are good. I'm waiting for the outdoor kitchen to be finished to start having parties ;0) Still time for practicing! Would you like to come? I don't deliver! hah!

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Wheat flour with no preservatives goes rancid in less than two weeks. All the real good bakers use flour which has been freshly ground, with a high percentage of spring, or hard wheat from the North. About the only way you could do that in Mexico would be buy the wheat kernels and grind them yourself. The wheat kernels last a long time before picking up that rancid, stale, taste.

I ran across this gluten free flatbread recipe that I would like to try, it would be an excellent pizza dough, but I think it will require a small grain grinder as well.

http://mattikaarts.com/blog/charcuterie/gluten-free-flatbreads-hot-pepper-lonzino-and-mizuna/

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Wheat flour with no preservatives goes rancid in less than two weeks. All the real good bakers use flour which has been freshly ground, with a high percentage of spring, or hard wheat from the North. About the only way you could do that in Mexico would be buy the wheat kernels and grind them yourself. The wheat kernels last a long time before picking up that rancid, stale, taste.

I ran across this gluten free flatbread recipe that I would like to try, it would be an excellent pizza dough, but I think it will require a small grain grinder as well.

http://mattikaarts.com/blog/charcuterie/gluten-free-flatbreads-hot-pepper-lonzino-and-mizuna/

Not sure how this topic got here but are you speaking of Mexico bakers? I have a mill grinder and I would love to grind my own flour. I was doing some of that but only found wheat berries in abastos and it was such a pain to clean that I finally set it aside and began buying the bags of ground flour. Also, I could only find soft wheat berries. The wheat berries will last years if stored properly. Do you or anyone else know where to find clean hard wheat berries in Mexico? Are you grinding your own flour. If you're a baker, please join me on the baker's facebook page if you aren't already! https://www.facebook.com/groups/breadbakerslakechapala/

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Yes, I will join the facebook. This recipe requires brown rice flour, white rice flour and oat flour - all of which I have never seen here, if it was it would be an expensive import. I have kind of grown tired of the flavor of whole wheat. There is a sifter which removes most of the bran. I am looking to purchase a grinder, hopefully used, hopefully electric powered. I already have a granite stone grinder from India but the manufacturer says it is only for wet grinding. It makes beautiful corn masa.

I haven't googled to see what the big deal is about gluten free, but it is very popular right now, besides some people's medical requirements.

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We both grew up in Chicago and when Ww2 ended and Italian Americans and their cousins from Italy came over and back from the war the Pizza / Mom and Pop taverns began popping up. High School pizza parties 4 yrs x 2 makes us pretty close to being official pizza connoisseurs . Italians were in every neighborhood so. It was never hard to find fabulous Italian food.

From what I understand, there were Italian immigrants making pizza at home, from their own recipes, in the late 1800s. The first known pizzeria opened in 1905 in New Yawk, after Gennaro Lombardi decided to turn his store into a restaurant following the huge popularity of his cheese and tomato pies since 1987.

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All this talk about Pizza kind of peaked my interest. I’ll go with the group, Perry’s has the best pizza Lakeside, but it’s still not Pizza. The last real Pizza I remember was in my early 30’s, but I remember all of them from my teen years on.

When you ate one of these, every bite was incredible. They didn’t taste like their individual parts, they tasted like Pizza. What I do remember is the one ingredient that made Pizza taste like pizza was Cumin. I’ve looked at countless recipes on the web for Pizza and Pizza sauce and not one has Cumin. It’s no wonder Pizza’s today don’t have that Pizza flavor. I don’t know how it was used back then, whether just in the sauce or sprinkled over the entire pizza, but I do know it’s not Pizza without it and it’s completely disappeared from all the recipes I’ve seen.

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Pizzeria Toscana de Allesandro, in Riberas del Pilar (the yellow house hiding in the trees with the sign also hard to see).

Excellent selection of thin crust pizzas, artisanal bread and fantastic salads. I frequently skip the pizza and just get one of my favorite dishes; spaghetti and meat balls. If the restaurant does not offer spaghetti and meatballs, it is not an Italian restaurant.

Sadly, I had my last plate there last week, and my last steak sandwich at Bruno‘s yesterday. Our clock is ticking.

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