When you start your own experiments I think it would be a very good idea to start a new thread. Not everyone is trying to emulate the Buddy's particular version of the Detroit style pizza, and not everyone has the same ingredients as used by Buddy's. And people are always looking out for new and different things. The reason why Norma and I tried to reverse engineer and clone the Buddy's dough is because people asked for it, starting with the Buddy's thread at http://www.pizzamaking.com/forum/index.php/topic,3783.0.html, which you started over six years ago. Of course, in Norma's case, she also wanted to try to make a credible version of the Detroit style pizza for sale at market.
Has it really been six years
I'm actually surprised, myself, that a thread called "Two Billís pizza..dough and Carmelina Sauce..great!" somehow became a sort of sister-thread to the "official" Buddy's Pizza thread, but not to worry. In answering Norma's question about what formula I used, I wanted to distinguish between the parts I did deliberately (dough, butter-flavored Crisco), and those that were just ingredients I had on hand - i.e.
, because I was only working on the dough, I didn't care what went on top of it.
Going forward, if someone asks me a specific question about an ingredient or process, of course I'll answer, but I don't plan to post day-to-day experimental stuff, only, maybe, something that seems new. I posted Reply 1078 because I don't think anyone tried a combination of my "modified Lahey method" and 00 flour. Or at least, so I thought. I was away for so long and am frankly astonished at how many replies got posted during my absence, not nearly enough time to read them all.
But if I do anything substantial, I'll start a new thread.