Finally, good homemade pizza

Chip

Platinum
Jul 25, 2007
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Santiago
After three and some odd years of living in the DR, I was wondering if I was ever going to find good pizza here in Santiago, much less economical. True, the Pizzarelli in Las Colinas mall is ok, at RD600 it's more expensive that it should be and not really worth it.

Finally I found some frozen pizza crusts in El Nacional that I decided to try. They give you three in a package and the size works out to almost a 16" pizza for just RD60. Best thing is it it very good too - thin and crispy. Here is the cost breakdown.

Pizza crusts RD60
1 lb mozzarella cheese RD130
Spaghetti sauce(Food Club, even better than Hunts) RD12
1/2 lb tomato RD12
1/3 lb ham RD40
corn RD14

total RD268

Also, we put a whole lot more ingredients that the restaurants do here, especially the cheese. The cheese is of a much better quality too as Dominican mix the cheaper Dutch style cheese with the mozarella. Buen provecho.
 
Feb 7, 2007
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We've been making the pizzas here for some time, for about 700 pesos in ingredients we make about 8 large "medium" pizzas (to get 2 baking in the oven at the same tome) ... it's the whole neighborhood that eats...
We make the own sauce which includes tomatoes "de ensalada", tomato sauce, garlic, onions, celery, oregano, and some more stuff (blended in the mixer) ... toppings: pepperoni, ham, and CORN! Yes!
 

Tamborista

hasta la tambora
Apr 4, 2005
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NO mas maize para mi!

After reading this post on another thread, I don't think I'll be ordering corn on my pizza anytime soon.

3. Bottoms were wiped with tusa (the kernel of corn on the cob after the corn has gone)

I must admit I had visions of wanting to evacuate ones bowels then having to find wood for a fire, find a corn on the cob, go and fetch water, boil water and cook corn, milk cow and make butter, melt butter, put on corn, eat corn and then use your tusa once it had cooled down!!! All of which would be far too late!!! However I understand that the chicken eat the corn on the cob and so you have a little pile of tusas ready for use!!!
 

Chip

Platinum
Jul 25, 2007
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Santiago
Thanks for the info guys. As far as making my own crust what type/brands of yeast should I get as I understand this is important?

thx
 

waytogo

Moderator - North Coast Forum
Apr 3, 2009
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Santiago DR
No one has mentioned oven temperature, length of time, and placement in the oven.
This I think is important.
 

TheHun

New member
May 4, 2008
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No one has mentioned oven temperature, length of time, and placement in the oven.
This I think is important.


You are absolutely right, those are very important things.
You should always bake pizza on extremely high temperature. The time is based on the thickness of the crust and of course temperature, but a medium thickness should be done in 15 minutes. When I make pizza my oven is pre-heated to the maximum temperature.
The real brick ovens temperature reaches 800-1000 F / 426-538 C. The higher is the better. If you use ingredients from the fridge, wait a bit till the temperatures are equalized before placing it to the oven.

The Hun
 

Fiesta Mama

Bronze
Jan 28, 2004
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Where can you find REAL honest-to-god Eye Talian Sausage?

At times like this I really wish I took note of the names of restaurants we eat in. Since 2003 my husband and I have eaten at a top notch Italian restaurant on a street in Sosua (if going East on Pedro Clisante when you get to Banco Reservas and Super Super, turn left - the only way you can turn at that intersection) and there is an Italian restaurant about half way down the street on left-hand side with superior food and pizza. On our recent trip (June 2009) they brought us sausage for an appetizer for free and it was their homemade Italian sausage for an appetizer. It was excellent. I would recommend anyone go in and ask and try some because the waiter told us they sell it by the sausage for people just walking in the buy the sausages (I don't believe they have sign out front re sausages, although I told them it would be a good idea).
 

Bob Boyd

Active member
Feb 3, 2004
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Originally Posted by cobraboy
Where can you find REAL honest-to-god Eye Talian Sausage?

National has American made Johnsonville Italian Sausage, both hot and sweet in the frozen food isle.
 

waytogo

Moderator - North Coast Forum
Apr 3, 2009
6,407
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Santiago DR
I am getting off this thread a little bit, but I don?t think my question is worth starting a new one. I have been in Santiago for 3 years and I have been looking all this time for a real, authentic, EXCELLENT, Italian restraunt here. I NEED A PASTA FIX. Does anybody know one? PLEASE......DAILY RICE AND BEANS ARE KILLING ME
 

Chip

Platinum
Jul 25, 2007
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Santiago
I am getting off this thread a little bit, but I don?t think my question is worth starting a new one. I have been in Santiago for 3 years and I have been looking all this time for a real, authentic, EXCELLENT, Italian restraunt here. I NEED A PASTA FIX. Does anybody know one? PLEASE......DAILY RICE AND BEANS ARE KILLING ME

I know of three real Italian restaurants in Santiago, one is right next to the Hotel Casino on la E. Sadhala, the other is right behind El Nacional supermarket and the third is on La 27 heading towards El Leon Jimenez on the right side about a kilometer past the intersection with E. Sadhala.

Everyone says the first restaurant is the best, albeit expensive. the second is authentic, the owner is Italian, but it's not what you might expect or get in NYC. The third is also Italian owned and operated and the prices are reasonable.
 

jrzyguy

Bronze
May 5, 2004
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nobody has meantioned coal oven pizza...by far the best!!! Blows brick oven away.

I think in NYC there are only 3 coal ovens left...for some reason you cant install a new coal oven in NYC. Lombardi's is the best...expensive...but well worth it.

So...if someone is looking to make a buck in the D.R. I suggest a coal oven pizza place!!!! with REAL peperoni and REAL mushrooms and fresh garlic and sauce made with san marizano tomatoes!!!
 

Fiesta Mama

Bronze
Jan 28, 2004
772
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Is that Avalon you're talking about?

Yes, I think that may be the name? The restaurant is about 75 feet wide and not that deep and open air to the street. There is another restaurant or bar right beside it to the north. All the workers at Avalon (if that is the name) are Dominican - the cooker, server, etc.
 

dv8

Gold
Sep 27, 2006
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we sometimes buy pizza bottoms form san jorge in POP. not so great but our home made sauce makes it edible :)
for home made sauce:
cut some bacon, throw into a deep pan. when slightly browned add chopped onion, garlic and pepper. cook until soft. add few cans of tomatoes. add some sliced olives. cook. add salt, pepper, basil and oregano.
we also add some chopped sun dried tomatoes, chili peppers and spring onions.
this is great for pizzas, pastas and "pizza sandwich" - smack a slice of cheese onto a slice of bread, put some sauce on the top, add shredded cheese and a slice of tomato; bake in the oven until cheese melts.
you can also mix the sauce with shredded cheese and ham to stuff empanadas.
 

Chip

Platinum
Jul 25, 2007
16,772
429
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Santiago
Corn??? You put corn on a PIZZA!!!!????????

One thing I never get used to here. Nobody likes corn more than me, but I can't handle it on a pizza.. yyeeeeeech.

Pizzarelli's multi meats pizza is my favorite.

I never said I eat it - it is for my daughters, they are Dominican after all. I prefer ham and tomatoes.