I'm going to make pizza!!!!!!!!!!!!

[DKM]

After to d@m# long, I'm going to make pizza!


Doing NY! Wooooooo Hoooooooo.

Can't wait.

Hope to post pictures.

[Pierre]

Oh, yeah! I won't get to make one this weekend. Show us the pictures...   please!

If I can't eat one, at least I can see one and imagine it's mine.

Pierre

[Steve]

Made a double batch of DKM's Chicago recipe for dinner tomorrow night (Mother's Day). Used 100% Crisco instead of canola oil. We're having lots of people over and I want the crust to be flaky.

[Foccaciaman]

 ;DMaking Pizza for my Mother tommorow and delivering it. Then back to the house to make pizza for the kids and the mom that is my wife...

Its a mother pizza filled day.....

Just wish my KA flour and 6 in 1 had arrived.

How long is delivery on these anyway??

[Steve]

DKM's recipe (with Crisco) was a huge success!  

Everyone raved about how good it was!  

[Pizzaholic]

made a batch of dough that was a failure
I think too much salt so no rising of the dough
Had four dough balls and did two pies and discovered this.
Took the other two and threw them on the bbq
Made a dipping pita that taste like a pretzel
Fun
Will try not to error again
might try to do a normal pie with the bbq
Back to the drawing board
Pizzaholic
glad your back DKM

[Randy]

Steve did you take pictures of the all Crisco Chicago?
I use half olive and half Crisco but I was curious about all Crisco.

DKM glad your back into Pizza cooking; looking forward to the pictures.
Randy

[DKM]

Good news/Bad News

Good News: Made the pizza, NY Style it was great!!!!!  

Bad News: Wife isn't sure where she put the camera so no picutres.  

As for the chicago style the current version started off will all crisco.

DKM

[Pierre]

I was shopping this afternoon and found a product called "Palmin soft" which is apparently the same as CRISCO  (Partly-Hydrogenated vegetable oils). It seems to be similar in appearance at least. White in color, almost neutral taste, somewhat medium hard mass. Says on the package: "Ideal for baking, frying and cooking".

Steve, were you able to take pictures this time of your Chicago pies that you made with the Crisco?

Was the crust for you and your guests noticibly better this time using only the Crisco?

After receiving the 6 in 1 tomatoes, I am very anxious to make another Chicago Pizza using DKM's recipe.

Pierre

[Foccaciaman]

 ;DToday after I had a Dr. appt. in town I stopped my a great pizza resturaunt I had not been to for years. Cosetta's. (New York Style)
I grabbed a couple slices, Pepperoni and a Special (green and black olives, pretty tasty)
While I ate, I noticed something I had forgotten, THEY HAVE AN ITALIAN DELI!!!!
Quickly I scarfed down the remainder of the heavenly slices and almost ran in a dream like state to the meat counter saying " give me this and that"
While they filled my order I looked on the counter and saw a can of 6 in 1 tomatoes , "do you carry those???" I said . I then looked behind me to find a complete aisle of canned peeled tomatoes, but 6 in 1 were only left in the 6 lbs can. So.... I took it anyway. Along with a few other imports.
To top it all off I get home and my King Arthur Flour arrives, followed by the 6 in 1 tomatoes I ordered 2 weeks ago. Well the more the merrier.....

[stock]

I then looked behind me to find a complete aisle of canned peeled tomatoes, but 6 in 1 were only left in the 6 lbs can. So.... I took it anyway.

i wish i could find 6lb cans of 6-in-1!  i like the added value of the larger cans, though i end up with a lot of frozen sauce.
-scott

[Foccaciaman]

Was only $ 5.99 for 6 lbs. can.
And the manager said they could order me a case of the 28 oz cans for wholesale. Wow