Author Topic: Good golly...we are almost home free  (Read 7670 times)

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Offline pythonic

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Re: Good golly...we are almost home free
« Reply #80 on: December 26, 2014, 10:12:02 PM »
I made a batch of this dough this morning, it was by far the best crust I've ever made. Now I just need to get a good quality mozzarella and work on my sauce some more. Great recepie.

Glad this worked good for you.  Any pics?

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Good golly...we are almost home free
« Reply #81 on: December 26, 2014, 11:18:49 PM »
I made a batch of this dough this morning, it was by far the best crust I've ever made. Now I just need to get a good quality mozzarella and work on my sauce some more. Great recepie.
95...this is the Chicago section...we post pics of everything.  ;D   Doesn't even matter if it was scraps(from a pizza that wasn't even your own :o), I trust you will remember that please.  8)
"Care Free Highway...let me slip away on you"

Offline stss95

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Re: Good golly...we are almost home free
« Reply #82 on: December 27, 2014, 11:48:59 AM »
Glad this worked good for you.  Any pics?

Nate

Sadly no, I ate it up to quick lol......

Offline Obsauced

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Re: Good golly...we are almost home free
« Reply #83 on: December 27, 2014, 07:51:15 PM »
Just made this bad boy, and I am honestly impressed with myself. I am a "neapolitan" pizza maker who wanted to make something different other than my own dough with starter. things that this pizza will benefit from are

1. a thinner stretch with sauce and cheese more to the edge
2. added seasoning to sauce (that means adding more oregano *shudders)
3. and a slightly longer bake (it can be a bit more crispier but I was worried that the pizza was gonna stick cause some cheese came off)

anyways give a native new yorker some more pointers to improve this
HERE ARE SOME PICS

Tomorrow I try to make deep dish
instagram.com/obsauced

Offline pythonic

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  • Posts: 2425
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Good golly...we are almost home free
« Reply #84 on: December 28, 2014, 05:42:13 PM »
Just made this bad boy, and I am honestly impressed with myself. I am a "neapolitan" pizza maker who wanted to make something different other than my own dough with starter. things that this pizza will benefit from are

1. a thinner stretch with sauce and cheese more to the edge
2. added seasoning to sauce (that means adding more oregano *shudders)
3. and a slightly longer bake (it can be a bit more crispier but I was worried that the pizza was gonna stick cause some cheese came off)

anyways give a native new yorker some more pointers to improve this
HERE ARE SOME PICS

Tomorrow I try to make deep dish

Longer bake.  Try it with raw sausage under the cheese.

Nate
If you can dodge a wrench you can dodge a ball.