Author Topic: Two Thin Crust Pie's  (Read 576 times)

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Offline HBolte

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Two Thin Crust Pie's
« on: March 25, 2015, 09:50:11 AM »
I made two pies yesterday. One using DKM's Thin the other using Pete-zza's V&N 12". The DKM fermented 24 hours at room temp the V&N fermented in the refrigerator for 24  hours then room temp for 2 hours. Both were were very good. The V&N was much easier to roll out, the DKM was thinner and more crisp. I used Grande cheese for the first time. It was very good, my normal cheese is a moz/provolone blend from GFS.

First photo is DKM on left.
2. V&N Ball.
3. DKM
4. DKM
5&6. V&N

« Last Edit: March 25, 2015, 10:09:28 AM by HBolte »
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