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Zane said more than I have ever heard him say about the process. I think if you were to search this board for "Detroit style" some of his old posts will show up.
I was kinda being silly. Craig and I pinned him down on the flour and hydration out by the street. Then later the cheese story. I don't think he ever gave up the sauce, though. He is very smart business-wise, as well.
Those pizzas look great!!! Since you like to fish do you ever make them with seafood? If you do I would sure like to see or hear about them. Bob
I like that shimp pie, I was thinking of making one with fresh crab meat with some kind of white sauce. All your pies look great!
Craig,Can you compare/contrast the baking characteristics of the awesome new oven with your Acunto?Thanks...Adam
No - sorry. CL
At one point Craig, you did mention wanting to goto the ER because of the burnt eyelids/eyelashes. You said it was mutch hotter out the front, No?
Wondered about that mini peel ? Thought I sent a full length to him?
I was talking about the little turning peel.
Any insight into how those Sicilian pies we're prepared (dough, cooking, topping processes) would be much appreciated. I'm playing around with that style now with a couple new Sicialian pans and those look awesome.Ben