Author Topic: Intro...  (Read 213 times)

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Offline 7500ft

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« on: April 21, 2012, 12:23:30 PM »
Originally from Chicago but have tried pizza many places - favorites are Lou Malnati's as well as really good Napoletana style.

Living near Denver now and good pizza is truly hard to come by except for a few places - Proto's & Enzo's but don't live too close to them now.

First pizza making experience was recently with the Cook's Illustrated Chicago Style recipe.  First time was alright, second time tried to get the bottom a little hotter, and third time didn't weigh the ingredients for some reason - what was I thinking??

We live at 7500 feet so wondering how much of an effect altitude has on the dough?  Want to try the same recipe at sea level some time.

Anyway I'm here to figure out what I could be doing better!