Author Topic: Garcia's Pizza  (Read 98703 times)

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Offline dmckean44

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Re: Garcia's Pizza
« Reply #160 on: March 13, 2014, 09:33:17 PM »
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.

I still think yours turned out well. We have to figure out the baking thing on our own because every oven cooks differently.


Online dogboy

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Re: Garcia's Pizza
« Reply #161 on: March 13, 2014, 09:42:52 PM »
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!!

Offline Chicago Bob

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Re: Garcia's Pizza
« Reply #162 on: March 13, 2014, 11:22:21 PM »
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!!
Woo hoo baby!!  :chef:

CB
"Care Free Highway...let me slip away on you"