Thanks PizzaMaking.com Members!

[SinoChef]

This was my first run after at least 24 logged on here. I was on for a couple weeks before I signed up.

I am limited in my sauce and cheese options here, So I really wanted to do something with the crust. This what I had in my head for about a month now.

[SinoChef]

I used to do really great Foccacia at this place I was running about 14 years ago. I wanted that, + a fried bottom and the burnt cheese edges.

If you posted on the Pizzarium, Detroit style, or Sfincione threads. You have really saved me a lot of headache. After reading and re-reading, it was nice just to walk in and have it come out to about 90% of what I was after on the first round.

Thanks for all the detailed explanations.

gshiwm
PizzaHog
norma427
Jose l Piedra
Pete-ZZA

And a lot more, (Some of those threads are over 30 pages!)

Just waiting on the brick oven to arrive so I can really start to tweak!

Sino