Need a recipe

[ninjaturtle]

A friend of mine went to boston recently and said he tried some spicy drizzle oil pizza at pizzeria Regina, a place which seems to be quite popular in Boston. Considering I'm in Nevada, it's not really worth it to take a trip across the country for a pizza, so I was wondering does anyone know the recipe or at least something close to it?

 

[Pizzulu]

A friend of mine went to boston recently and said he tried some spicy drizzle oil pizza at pizzeria Regina, a place which seems to be quite popular in Boston. Considering I'm in Nevada, it's not really worth it to take a trip across the country for a pizza, so I was wondering does anyone know the recipe or at least something close to it?

Damn, I miss Regina's. It's a good spot yes! I don't know the recipe of course, it's their little secret. Otherwise, it wouldn't be worth visiting yeah? Let me know if you manage to remake the sauce!

 

[Papa's Pizzeria]

A friend of mine went to boston recently and said he tried some spicy drizzle oil pizza at pizzeria Regina, a place which seems to be quite popular in Boston. Considering I'm in Nevada, it's not really worth it to take a trip across the country for a pizza, so I was wondering does anyone know the recipe or at least something close to it?

Regina's!!! The drizzle oil is probably just chili-infused olive oil. So try heating 1 cup of olive oil (pick your fave) and then add crushed red pepper flakes and garlic powder. Just simmer it.

 

[lecroj]

Hot oil in New Haven CT (pizza capital of the US) is 10 fresh Serrano peppers boiled in half olive oil, half vegetable oil. Oil temp should just bubble the peppers but not fry them. Probably a half cup each oil type or enough to cover the peppers. Remove the peppers once cooked maybe 4-5 minutes and let cool. Use the peppers once top of the pizza. They are called stinger peppers. I also add a bunch of red pepper flakes because I like the oil really spicy.

 

[lecroj]

Sorry. Don’t remove the peppers until cooled so they infuse more.

 

[Spirit.animal]

You don't need to fly to Boston for that, for real uou can just make your own. Start with good olive oil, toss in crushed red pepper flakes, a clove of garlic, maybe a pinch of oregano, heat it low and slow then let it sit a day or two. Drizzle that on your pie and boom, close enough.

 

[ashandcrust484]

I love that! I actually gave somethin like that a shot after I visited Chicago a few years ago, couldn't shake off that deep dish flavor. I made my own garlic oil with chili flakes and oregano, let it steep for a day, and honestly, it really took my homemade pizza to the next level. I'll definitely have to try your version too

 

[mozzarellaaaaa]

I visited Boston once with my dad, bless his soul, and we checked out Regina's coz he said it's his favorite. One of the best pizzas I've had and memory with my late dad.

The basic method for making a good spicy drizzle oil is surprisingly simple. You'll want to gently heat some good quality olive oil with crushed red pepper flakes and possibly some whole dried chilis. The key is not to burn the peppers but to warm them slowly to release the capsaicin and flavor into the oil. Once the oil has cooled, you can strain out the solids or leave them in for a more rustic look and extra flavor.

 

[East Point Pizza]

I visited Boston once with my dad, bless his soul, and we checked out Regina's coz he said it's his favorite. One of the best pizzas I've had and memory with my late dad.

The basic method for making a good spicy drizzle oil is surprisingly simple. You'll want to gently heat some good quality olive oil with crushed red pepper flakes and possibly some whole dried chilis. The key is not to burn the peppers but to warm them slowly to release the capsaicin and flavor into the oil. Once the oil has cooled, you can strain out the solids or leave them in for a more rustic look and extra flavor.

Been trying to level up my homemade pizza and a spicy drizzle sounds perfect. Do you ever add garlic or herbs to the oil, or would that mess with the heat? And how long does the oil stay good if I make a batch ahead?