Wednesday, October 21, 2009

Our new slogan, courtesy Mr. Jim Piana?

"Keep your shirts clean, and your pizza in a cup."

What say you all?

Tuesday, September 29, 2009

I'm no football fan, but...

This seems to me to be as good a reason for some free pizza!

Shield's restaurants offer free pizza tonight to celebrate Lions win

Is a program I can get behind!

Sure, it's only a free small for one or two folks, or a large for more peeps, but hey, free pizza is free pizza! And just think, we'll probably only have to wait another two years before we get it again.



Saturday, September 26, 2009

It's the most wonderful time of the year!

I can't believe I missed it! National Cheese Pizza Day was September 5th! Why, that was even a Saturday this year!

I tend to think that cheese pizzas are often under-rated. I mean really how often do people think to themselves, "I'm gonna order pizza and its not gonna to have any toppings!" I mean, even vegetarians order green peppers or onions or something. Am I right? Am I right??

Well, ok, maybe that's a broad generalization, but regardless, I think cheese pizza gets a bad wrap because of the lack of interesting cheese used. I once made a pizza with fresh buffalo mozzarella, blue cheese, and some other random cheese I had and it was very interesting (and delicious). And it would be pretty easy to broaden the cheese pizza selection by making it Mexican with chihuahua cheese or Greek with feta. So, I'd like to give a belated shout out to cheese pizza and National Cheese Pizza Day!

Just as a heads up, here's some other pizza holidays to make sure and mark in your iphones, blackberrys, wall-calendars, or where-ever else you need to so you remember to eat pizza!

- February 9th - National Pizza Pie Day (sorry Cup O' Pizza, we'll have to get you your own day!)
- October 12th - National Sausage Pizza Day
- November 12th - Pizza with Everything Day

And finally because it won't all fit on just one day, the second week of January is National Pizza Week. And the best week ever? The second week of February is The "American Pizza Bake Week"!

Happy Holidays, Everyone.

Piece out.


Sunday, September 13, 2009

"Honey, now hear me out..."

We here at Cup O' Pizza have the coolest friends.

Case in point, our old pal Mark Graban.
Not only is he both a master in the field of lean manufacturing AND a founding member of the Ypsilanti Sound Machine...  Well now he's gone and figured out how to convince a spouse that building a backyard pizza oven is a great idea! Take notes, fellas...

Mark makes the Slice Blog!

Tonight, Pizza Belongs to Me.

What would Cup O' Pizza be without my favorite scene from the film that started it all?
This is not a rhetorical question. Post your answers in the comments.


Tuesday, September 1, 2009

What about Clemente's, Vitale's, und Der Pizza Haus?

The Detroit Free Press has ranked the top pizza pies in the area.

A couple of confusing omissions and inclusions, but on the whole, looks pretty good. I've got many a pizza to be introduced to and re-acquaint myself with.
Though how Pizza Papalis continues to wind up on "best of" lists is beyond me. I'm not the only person I know who feels like total crap after eating it. Sure it tastes good going down, but if you're doubled over a half-hour later, the flavour is moot!
Just my two centons.



Pizza Statistics and Tidbits

Here's some random interesting pizza facts and tidbits to consider....


Pizza Flour

When making pizza of any type, there's a lot of variety that can go into it. I mean, you could include pepperoni, basil, onion powder, broccoli, chicken, sausage, heck you could even make a dessert pizza with gummi bears (but I probably wouldn't eat that).

But I think one of the most interesting places to include different varieties is in the dough. My mother sent me some special pizza flour that I'd never known existed, Caputo Tipo 00 flour. I can't tell you too much about this flour, but I can tell you that it makes the dough a little bit smoother, more elastic and gives a "finished" taste. It's less bready than crust with regular flour. This finished taste comes from the gluten content as far as I can tell. Regular flour will get 14-15% gluten, whereas the Tipo 00 flour is not higher than 12%.

One of my favorite pizza dough recipes, really isn't that different from many other pizza dough recipes, but it comes from the cookbook, "Elvis in Hollywood, Recipes Fit for a King", by Elizabeth McKeon (with a forward by Wayne Newton!). The thing I like about this recipe is that its very flexible and relatively quick. You can smash it down and make a thin crust out of it, or let it rise more to let it get more body for a deeper dish.

Pizza Crust for the King:
1 envelope dry active yeast (quick rise is a-ok)
1 cup warm water (110 degrees)
4 cups flour (recommend doing at least 3 of these as Caputo Tipo 00)
2 teaspoons sugar
1-1/2 teaspoons salt
1 tablespoons butter
1 egg white
Olive oil

In a small bowl or measuring cup dissolve the yeast in a 1/4 cup of warm water. Set aside for 10 minutes.
In a medium bowl sift the flour. Remeasure 4 cups of flour. Place the remaining water in a large bowl. Add the sugar, salt butter, and 1 cup of flour. Beat until smooth. Add the yeast mixture and the egg white, and blend until thoroughly mixed. Add the remaining flour. Beat to make a stiff dough. Turn out onto a floured board and knead for 10 minutes until smooth (don't cheat this time, this is a critical step!!). Place the dough in a greased bowl then turn it greased side up, cover and let rise for 45 minutes to 1 hour (less time for thinner crust), until the dough has doubled in bulk. Knead again. Place dough in your pan, cover and let rise another 10 minutes (if using a cup or baking stone, just let it rest on the floured surface. Brush the crust with olive oil before adding toppings.
After adding toppings, bake 15-25 minutes (depending on style and thickness) at 450 degrees.

The variations that I like in this dough...

- Replace the salt with garlic salt.
- Add 1 tablespoon of oregano to the dough
- Add 1 clove of pressed garlic to the dough before first kneading
- For wheaty crust, replace 1/2 to 1 cup of flour with whole wheat flour
- For an interesting yellow variation, keep the egg yolk, and replace 1/2 cup of flour with corn flour, then sprinkle the bottom of the bottom of the pizza pan with corn meal before putting the dough in the pan
- Brush edge of crust with olive oil and sprinkle with garlic powder and Parmesan cheese

Enjoy! Piece!


Monday, August 31, 2009

Organ Grinder Pizza Tunes

If only there were still pizza joints like this around.

Correct me if I'm wrong, but I think there was a similar pizzeria somewhere in northern michigan during the 70's and early 80's.  Must've been around the time of Farrel's Ice Cream Parlour.  The closest thing we have these days would be to sneak a hot cup of pizza into the Redford Theater and enjoy it during the pre-show organ performance.  Orrrrrrr...head over to Way Out Junk, where you can snag some free downloads of out-of-print recordings of the actual Organ Grinder Pizza organs.  My personal favorite: Patti Simon's "Saturday Night Fever" medley.

Piece (of pizza)!


First Attempt: Cheesedate 08.08.09

Our first test working within a cup-shaped pizza matrix was a success.  Since then we have further tweaked our design and cooking process.


All Aboard The Pizza Train!

While you wait on the edge of your seat for all the latest C.O.P. R&D news, check out some pizza-related vids.  Here's our favorite song to sing whilst creating a piping hot cup o' pizza.