Author Topic: Intro  (Read 186 times)

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Offline hoerlel

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« on: February 10, 2013, 04:17:07 PM »
I am fairly new to, but definitely not new to pizza making.  I make pizza at least once a week.  My latest dough recipe that we really love is Bonci's. It is fairly wet, but its easy to work with.  I have my grandmother's commercial style bread/pizza peel that I love and when I use it, it reminds me of her.  She was a wonderful cook and she made Sicilian style pizza frequently.  Many times she would just make a thick crust and add olive oil, tiny meatballs and parm cheese with a little salt and pepper.  It was to die for. 

I am here to learn more and even help out where I can.