Hello everyone, my name is Tony I live in Thousand Oaks Ca, I am originally from New york. I am trying to learn how to make amazing Pizza, at home or to possibly start a business. Any suggestions on what the best pizza is?
Was this your first try? That looks great Johnny... I wish I had your oven. I tried about 5-6 times a few months ago and realized my broiler is just not cut out for the job.
Honestly, I don't know. I was talking to a couple farmers I know at a bar in town and mentioned how hard it was to get raw milk nowadays and 30 minutes later he came back with a gallon jug of it!! Didn't even know he left
I was reading your recipe of cracker like crust (http://www.pizzamaking.com/forum/index.php/topic,5762.120.html) and I was impressed with the results. I tried a batch of it today in commissary and kept it in chiller. Hopefully tomorrow morning it will give a good result.
There are couple of things I wanted to ask about your cracker style. First I increased the amount of sugar to 4%, will it make an impact on the result?
Secondly, if it turns out to be ok then we have to make whole batches of it and making sheets in commissary will take a lot of time. I have made dough balls of half batch today and kept it in chiller for experimenting tomorrow but I want your opinion about it.
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I almost guarantee that any of you who bought high would get an adjustment if you call on the retail price only, not the shipping charges. This is an oven , not the stock market!