Author Topic: My NY Pizza's  (Read 1435 times)

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Offline enob

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My NY Pizza's
« on: January 22, 2006, 10:55:21 PM »
This was my latest NY Style
« Last Edit: January 22, 2006, 11:01:51 PM by enob »


Offline chiguy

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Re: My NY Pizza's
« Reply #1 on: January 22, 2006, 11:02:21 PM »
 Hi Enob
 A nice job on the pizza, would you mind sharing the recipe you used. How do you like the stanislaus pizza sauce.     Chiguy

Offline enob

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Re: My NY Pizza's
« Reply #2 on: January 22, 2006, 11:12:50 PM »
thanks ChiGuy the Stanislaus is excellent what a difference.....

I'm using canadaves dough recipe but using Conagra HG flour(until I can get my hands on KASL) 72 hour cold rise
2 cups of Stanislaus 7/11 and 1 Cup Stanislaus Full Red
F&M Whole Milk Mozz.
I also mix a little Olive oil into the sauce after I add it to the shell
 
thanks again for all the help and advise.

Offline chiguy

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Re: My NY Pizza's
« Reply #3 on: January 22, 2006, 11:21:53 PM »
 Enob,
 The canadave formula is very good choice for a N.Y. style crust. It sounds like you're pizza making has taken a giant step forward. Do not under estimate you're ability to make you're own sauce as well, once the stanislaus runs out. You should check out the webite of one of our members VARASANO. He makes a uncooked sauce from whole tomatoes, and it is excellent.    Chiguy

Offline Ronzo

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Re: My NY Pizza's
« Reply #4 on: January 23, 2006, 08:50:48 AM »
enob,

That is beautiful. It brings a tear to my eye and a hunger pang to my stomach.

Good job. Keep posting pics!
Fuggheddabowdit!

~ Ron

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


 

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