Thanks Peter.
Since I’m going through such a vast learning curve I don’t have a favorite at the moment. Trying to digest and absorb the wealth of information from the incredibly talented members is overwhelmingly challenging and enchanting. 6 months ago I never looked at pizzas as styles, just pizza.
This forum is dough making heaven. And it seems that the style of dough really makes the pizza. I realize it may be over simplification but the style of dough determines how it should be cooked and dressed. You can’t really take the volume of dressings of a Papa John and put it on a New York with success. I really like the chew of Sir Lancelot flour for the New York style, which my wife does not. So, I took that recipe, thickened it up some for a Papa John and my wife loved it. The variables are fascinating and right now I am at the stage of infancy. So much to learn. So much to love.
Who wooda thunk, straining sauce would help eliminate sogginess (which I save for soup and trying to develop a V8 concoction). I thought only San Francisco had sour dough. Artesian Bread? My goodness what a find. It’s like going to a foreign country and discovering there is something else other than American food.
I use to make good soggy pizza. Not anymore. I use to make fair, dense sourdough bread. Not anymore. I use to make good homemade bread (haven’t purchased a commercial loaf of bread in 15 years). Not anymore. Flour is just flour. Not anymore. I just bought a 50 pound bag of Sir Lancelot. I’ve got 80 pounds of Central Milling All Purpose from Costco. Another 20 pounds of KABF. 6 pounds of Italian and another 6 pounds of Euro from King Arthur. And finally, 6 pounds of Napoli Antimo Caputo “00” from Central Market in Austin.
So the bottom line is nothing more than giving me a couple of more years and I will be able to provide a more informed answer.
