Pizza crust

Okay I need help understanding this. Just ordered two pizzas from Gondola. Guy asks what kind of crust. I say their regular (thin?) because that's their thing right? So I get home and it's the big loaf of bread pizza. The insert menu describes that if I want thin crust (who doesn't?) then it's like $4 extra.
Here's the question and I need a logical answer. How is less more. How is less crust more damn dough (as in $)??
I now have a ban on Gondola. First, for not being clear on the crust thing and then also for the scheme of charging more for less.

I've always understood regular crust to be the chewy, thicker kind. I don't understand the extra charge for thin crust, though. Even if someone does have to reshape the dough, that's a weak argument for so little manpower.

Their standard has always been thin crust. To charge extra is annoying. I only order from Gondola occasionally these days. Too expensive IMO...

Yeah GOM that sucks when you have to pay extra for thin crust...and...

And my wife and I always make our own homemade pizza crust from scratch and pizza etc...Goooodd Stuff!...GGF

you could always order this awesome deal from Gondola

1 large two topping pizza for $9.99
or
2 large two topping pizzas for $19.99



yeah you do that math on that.

Exactly. I had that discussion with the dummy on the phone. It was an Abbot and Costello routine except he was clueless to it. He tells me the deal (2 pizzas). I said - I'm calling for the promo I saw - 1 large for $9.99. He says - well we have a another deal - 2 large for $19.99. I say - Are you serious? He says - what do you mean? I say - Is that sort of the same as two of the first deal except a penny more? He thinks and says I guess you could look at it like that.
So then I discuss the crust with the same dummy which resulted in the wrong crust. Regular should mean what people regularly order (if not, be specific). Are people in the business of customer service any more or just riddles? My wife and I are seriously considering a farm many miles away from the brain-rot that seems to be overtaking society. Give me a reason to stay. I'll bet you can't.

Hey peeps it smells real good in my house right now because my wife has been making fresh homemade pizza...and...

And that is with pizza dough right from scratch and thin crust and too many toppings to count and all...and...

And just the way we like it...and...

And it is just about ready...UM, um, good...and...

And I would love to have some of you over sometime so you could enjoy some just like so many other people have etc...and...

And just one rule...You bring the brews...GGF

just polished off half a JUMBO mr B. RP special. transcona favorite for years. one pizza can easily feed three normal appeites. also 12 wings for 5 bucks. awesome.

Yeah for us it is not the price that matters etc...It's just we cannot find any pizzas anywhere like the ones we make...GGF

miz pukes et als favorite retarded responses. just learned how to use them! happy times!

GGF wrote:Hey peeps it smells real good in my house right now because my wife has been making fresh homemade pizza...and...

And that is with pizza dough right from scratch and thin crust and too many toppings to count and all...and...

And just the way we like it...and...

And it is just about ready...UM, um, good...and...

And I would love to have some of you over sometime so you could enjoy some just like so many other people have etc...and...

And just one rule...You bring the brews...GGF

I'll call your neighbour.

Freeman you said:

I'll call your neighbour.

So what's your point Freeman other then you are a...well you know...A...

I know, I know, I'm a thrall.

Beautiful substance your adding to a Thread called Pizza crust there Freeman...GGF

I do what I can. No need to thank me.

GGF, it is a valid response - what Freeman said.....you wanna throw a party? Have a good time? Share some great food? Why not ask your neighbour? Sounds like decent people to me....

You know damned well what you have been doing on this forum since day one of your posting....using it as your personal vendetta board, trying to get sympathy. Well dude you have done nothing but aggravate folks with your terrible writing, your inability to be concise and articulate and your constant need to have everything eventually come around to the topic of YOU.

You, GGF, are the troll - perhaps not THE troll like djh, but a significant one in that you are true to troll form. Why is it that all trolls play the same friggin game of oh my but I am only trying to keep things on track and proper on X forum....so predictable you are GGF.

Start your own damned forum or better yet, go over to Lenny's as no one is talking with him and he is so lonely.

Miz Point(less) adding nothing to a thread called "Pizza Crust"...GGF

Oh I could add much, much more of substance to this thread other than what I have already stated.

So....anybody have a good pizza dough recipe?

JTF!!! ...greeblok...

I'll somehow get Gondola's thin crust recipe. I'm guessing all we need to cut them out of the loop is a convection oven capable of 550f. I have one. I will proudly let them know that I now regularly make their pizza at home. They can lower their retarded pricing if they hope to get me back. I'm saving these two big Gondola boxes so I can re-create the entire experience whenever we want. I'll even have my wife ring the doorbell before we eat.

JTF wrote:So....anybody have a good pizza dough recipe?

I have several incredible dough recipes; but here is the trick. Use a pizza stone and corn meal.

My crust is made with my sourdough starter, is herb infused, rolled thin and not overworked. Cooked at a super-high heat will yield the best results crust-wise.

For thicker, Chicago-style pizzas, high heat to start with to "shock" dough, then crank it down to 375......use cast iron if you can.

There, said I would have much more to say - of substance or substances?

JTF wrote:So....anybody have a good pizza dough recipe?

* 2 tablespoons sugar
* 1 tablespoon kosher salt
* 1 tablespoon pure olive oil
* 3/4 cup warm water
* 2 cups bread flour (for bread machines)
* 1 teaspoon instant yeast
* 2 teaspoons olive oil
* Olive oil, for the pizza crust
* Flour, for dusting the pizza peel

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

I found this recipe on the net and it is delicious. God love Alton Brown, he rocks.

Alton Brown drives me crazy but he has great cooking mojo and breaks down the chemistry end of things for the home cook. Cooking is an art form but baking is a science. I have been playing with 24 hour "proofs" on my doughs, yielding a richer sourdough taste....my starter has been going since I came back from CR last summer. I still use a yeast mixture for some doughs but will incorporate some of the sourdough into it and once that is proofed I set aside a fist sized piece in the fridge to be used for the next day's baking.....the pizza dough I tend to make in large batches and then freeze in ziploc bags for those days when i do not have the time to proof. I can take a ball of it out of the freezer and it is ready to use within two hours.