Author Topic: Pat's Great thin crust pizzas  (Read 4273 times)

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Offline Chicago Bob

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Re: Pat's Great thin crust pizzas
« Reply #20 on: January 10, 2014, 01:30:25 PM »
It's interesting that their dough is pre-skinned and five days old.  I wonder when they sheet it--on which day, I mean.  Day two?  Day five?  I would guess more towards the latter, so that the skins don't rise.
I have a place down here that does a very similar pie. They sheet it and cut into rounds the day of use....it can get dry white spots on it fast sitting on paper in the cooler. I was a "regular" at the bar and at closing time they would give me as many unused skins that I wanted...they made fresh ones every day.
"Care Free Highway...let me slip away on you"


Offline BTB

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Re: Pat's Great thin crust pizzas
« Reply #21 on: January 10, 2014, 02:21:54 PM »
I was a "regular" at the bar and . . . .
OK, I don't need to hear any more from someone from Chicago  . . . 

Offline Chicago Bob

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Re: Pat's Great thin crust pizzas
« Reply #22 on: January 10, 2014, 02:31:14 PM »
OK, I don't need to hear any more from someone from Chicago  . . .
Rrrright....like you Jet-Setting bi-coastal types are teetotalers.
"Care Free Highway...let me slip away on you"

Offline BTB

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  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Pat's Great thin crust pizzas
« Reply #23 on: January 10, 2014, 03:03:27 PM »
Am sorry about misinterpreting things.  Bob is a great guy and does so much to further this website  Let's make some pzza.
« Last Edit: January 10, 2014, 04:10:35 PM by BTB »


 

pizzapan