Author Topic: Thanks PizzaMaking.com Members!  (Read 955 times)

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Offline SinoChef

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  • Not delivery ha ....OMG you.... Digiornoed me
Thanks PizzaMaking.com Members!
« on: March 11, 2011, 05:37:29 AM »
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.

« Last Edit: March 11, 2011, 05:52:24 AM by SinoChef »


Offline SinoChef

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  • Posts: 247
  • Not delivery ha ....OMG you.... Digiornoed me
Re: Thanks PizzaMkaing.com Members!
« Reply #1 on: March 11, 2011, 05:50:38 AM »

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