Author Topic: Aurelio's Quest (Read 2611 times)

OTRChef · « **Reply #20 on:** August 22, 2012, 09:35:03 AM »

Quote from: Garvey on August 21, 2012, 10:47:56 AM

Congrats, man, on finishing the Ph.D.! And I totally get the "too hot for pizza." I haven't made any pizza since late June.

It's NEVER too hot for pizza! If you do not wish to make your pizza indoors...make it on the grill!

Garvey · « **Reply #21 on:** August 26, 2012, 02:23:10 PM »

Keeping with the whole "pictures or it didn't happen" thing, I decided to make this recipe again and post some pix. I am also hoping that this would encourage others to try it. I think this recipe really tastes like Aurelio's, and I would love some feedback. Crowdsourcing is what this forum is all about.

(BTW, the sausage application isn't true to style, exactly, since I went a little large. Just made that sausage this weekend and felt like going with the big chunks for some reason.)

Garvey · « **Reply #22 on:** August 26, 2012, 02:28:13 PM »

My own observations are the same as last time. I'd like to try a longer cold ferment (48-72 hrs) and maybe more yeast, given the high oil content. I also need to work on my baking technique. Cutter pans are still a new thing for me. Plus, I've made this recipe only a couple of times. (It's not down pat for me like my Pizza Factory recipe is, which I have made hundreds of times in the last 11 years.)