As near as I can count that is 25 more ingredients than I use
What's in your (PIZZA) oven?
- Thread starter Evan B
- Start date
You dirty.
Would do again
It looks like slices of pizza turned into tempura...
I mean, if arancini is good, why wouldn’t this be?
A couple fishing buddies who I hadn't seen in a few years stopped for the night on the way over to stand in the rain and pray for a steelhead to show up. Dinner was an easy choice. Wisconsin Brick Cheese, Tallegio, mushrooms, sweet Italian sausage and pepperoni with fresh basil beneath the cheese. Every one got a sought after corner piece.
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The impeccable sauce application canceled out by round corners. Shame.
My square cornered pans are only 8x10, not large enough to feed 4, so I swallowed my pride and, due to the lack of pizza sophistication of my guests, I believe I was able to escape without a loss of respect. You've been there.
I have a permanent residence in the proverbial "there."
Speak for your self.
Pretty harsh for someone who has never used authentic cheese doncha think?
Still trying to figure out a way to decide in the morning to fix one Neopilolitan for dinner that night. Froze a dough ball prior to any ferment and it was better but was still wetter and stickier than I am used to thus the shape due to a launching anomaly. Next try lower the hydration and freeze the whole batch or flour the crap out of it during shaping. Still was a welcome meal but more sciencing is needed.
I don't even know how to grade the geometry on this one.
Before we even get to the geometry, can we discuss the shrimps? I don't think we can just let that one slide on by.
Yard Sale
Life of the Party
Phalic!
Glad I was there for the detroit Saturday night. Was especially thankful for the re-heated piece during the big rainstorm Sunday. Each piece is a meal for sure. Here's hoping they have pizza fixins in Norway.
What can I say? I ran out of pineapple. Had some that needed to be used and frankly it was pretty good.
I know how I would grade it, thought you would like the rounded corners. Appeared ready to launch just fine until it saw the oven and then the front edge said no way I am going in there. By then it was too late and the American male ethic took over and brute force was employed. The dough, after being frozen, just wasn't the same. Obviously more work and knowledge is needed.