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Pizza Hut Delivery in HPP?
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07-28-2011, 08:59 AM
I was under the impression that Pizza Hut delivered in HPP. But when I called and they asked where I lived in HPP....and I gave them my address...they said we don't deliver to that section of the park. I'm trying to figure out what's wrong with 5th street that they wouldn't want to deliver there....
07-28-2011, 10:55 AM
They told me a few years back(just after they started delivery)that they wouldn't go more that half way down Maku'u. Makes for too much travel time.
Royall Hale O Na Mea Pa`ani
07-28-2011, 02:28 PM
Homemade pizzas are really fast and easy to make. The longest part of the process is waiting for the oven and stone to get to 550* There are some real good dough and sauce recipes out there. BTW.... They taste better that PH too!
Royall Hale O Na Mea Pa`ani
07-28-2011, 03:59 PM
Yes, homemade pizzas are absolutely the best. If you're too lazy to make your own dough but not too lazy to go pick up your pizza, here's another option: start by buying yourself a Boogie-Woogie pizza. Understand that on the "delicious scale", this pizza typically hovers right at the "borderline okay" tic mark. That's okay, it's Pahoa.
When you get home resist opening the pizza box. Instead, saute up some mushrooms, onions, green peppers and whatever else floats your boat. Spread liberally, moderately or conservatively on your pizza (depending on your political leaning). If you're really feeling adventurous, brush on your own homemade sauce, but this is optional. Then top it with another hefty layer of mozzarella cheese. Slide the pie in your preheated oven (or gas grill w/lid if you've got one) just long enough to melt the cheese. A few minutes later, voila! On the delicious scale your pizza is magically transformed into "pretty damn tasty".
Tim
A superior man is modest in his speech, but exceeds in his actions--Confucius
07-28-2011, 06:12 PM
Royall,
Where did you get a stone locally and what am I going to have to spend roughly? I really lust after one. I have a pizza dough recipe that takes me 20 minutes of my time max and anyone can do it. It does require planning and timing though. If anyone wants to do it I adapted the NYTimes no knead pizza dough by adding olive oil whipped into the warmed water, increasing the salt thrown into the dry ingrediants, and shortening the time frame because that recipe rises way faster here in Hawaii. I don't have a written recipe or else I would post it. Has anyone on Punaweb built a wood burning bread/pizza oven? This summer I really wanted one, because I was baking a couple of times a week and it was HOT. Carol
Carol
Every time you feel yourself getting pulled into other people's nonsense, repeat these words: Not my circus, not my monkeys. Polish Proverb
07-29-2011, 02:36 AM
Carol, I bought mine online 2 years ago. Cost 60 bucks including shipping from CA. The stone is a man made product and can be left in the oven durring the self clean cycle which is nice. It measures 5/8"x15"x20" and just fits my oven. If I plan to shuffle bread 1/2 way through the bake I can get 4 loaf pans, two big boules, or about 3 large Italians.
It would be nice to have an wood fired oven. If I had one I would have gas piped to it to get it to temp and then add wood for the flavor. I don't like the idea of chopping and storing wood anymore, been there done that, too pooped to buy the t shirt. What I am thinking of doing though is finding a used gas fired wall oven. I can mount that outside under the house eve or on the lanai and bake bread out there. Keeps the kitchen a lot cooler, especially when baking Italian or French bread when it's cranked up on high! There are some wood fired ovens on island and a lot of help to be had on the internet if you are interested in finding a little project for the hubby's to-do list LOL ;-) Royall Hale O Na Mea Pa`ani
07-29-2011, 02:57 AM
How did you get 3 large Italians in the oven Royall?
Just couldn't resist. I 'm thinking about a baking stone, so this was encouraging.
07-29-2011, 04:03 AM
I laid the 3 of them length wise on the stone and about 1/2 way through the bake I shuffle them around so the side of the bread isn't at the edge of the oven through the whole cycle. They get a bit dark on one side if you don't. I baked plenty of the Italian batards that way.
Royall PS. Best have a good peel on hand to do the shuffle quickly. Hale O Na Mea Pa`ani |
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