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I checked out your sauce and I use basically the same thing but no Mccormick Italian seasoning. I think I pureed the tomatoes to much. I remember garcias had chunks. Thin crust is on the menu and a skin in the fridge now. I'm trying to get a Grady's crust. Grady's is a thicker cracker crust. Mmm mm gradys.Also got a Chicago style using the same cracker crust dough which cooks nicely at 40% hydration. Gonna turn that one into a stuffed crust pizza.
Yes I agree. I was surprised it took almost 20 minutes to cook. My deepdish takes 35 to 38 minutes.Got me a Blackstone coming in 10 days gonna be pizza drunk!!