Author Topic: Bruno's NY Style Pizza Dough  (Read 4718 times)

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Offline TomN

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Re: Bruno's NY Style Pizza Dough
« Reply #25 on: July 22, 2013, 11:55:49 AM »
Thanks Norma,

Of all the Pizzeria owners that I have talked with, sold product to, shared recipes with, etc... I only know of one Pizzeria owner that uses eggs in his dough. It just did not sound right, so I never gave it much thought. However, this will be interesting to try. Foruntately, I will not be using 50 lbs of flour.

TomN


Offline pythonic

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Re: Bruno's NY Style Pizza Dough
« Reply #26 on: July 22, 2013, 02:57:43 PM »
John played around with this one.  I did as well.  There are about 5 different threads regarding it.

http://www.pizzamaking.com/forum/index.php/topic,14326.msg181017.html#msg181017



Nate
If you can dodge a wrench you can dodge a ball.