Author Topic: My pizza journey thanks to this forum  (Read 3104 times)

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Offline Ronzo

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Re: My pizza journey thanks to this forum
« Reply #20 on: July 18, 2013, 06:20:22 PM »
Those pies are gorgeous, katycamp!
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew


Offline katycamp

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Re: My pizza journey thanks to this forum
« Reply #21 on: August 03, 2013, 05:57:57 PM »
I think your questions , Jon, about weight/volume of water and food processor method were answered. I returned from California and happy to report that my recipe worked fine. However, we used Caputo 00 flour and made personal size pizza's. We made 3 5oz balls from my 15 oz. recipe. They were different from my NY style pizza but just as good. It's amazing how fast a wood burning stove cooks a pizza. I always wanted one but after experimenting with it, I'll keep my home oven. Just too much work for two people!. For my taste and humble opinion, my home pizza can compete with the wood burning stove.
I made one major mistake- I didn't take any PICTURES!!!!!

Offline katycamp

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Re: My pizza journey thanks to this forum
« Reply #22 on: August 24, 2013, 10:17:24 PM »
Here is another pie made with my usual dough but divided into 2 balls. I cold fermented for 4 days and baked in a pan. I made a white pie without cheese. I dressed it with oil, garlic, red pepper,oregano, salt and black pepper and dusted it with sugar. My family calls this a sugar pie!

Offline katycamp

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Re: My pizza journey thanks to this forum
« Reply #23 on: August 24, 2013, 10:21:55 PM »
Baking eggplant too!!!!!