NJ Boardwalk Pizza

[norma427]

Faaantastic Norma...is this the mild ched you are sworn to secre...oh never mind.   

Bob,

I would give the brand of the mild cheddar that I use now, but don't think most members would have access to it in smaller amounts.  I did check on the cheese producers website and they don't send this mild cheddar out either.  The way I figure is if only pizza businesses can purchase the mild cheddar I found what is the use of posting about it.  I would gladly give the brand name if regular members could be able to purchase it.

Norma

[Chicago Bob]

Bob,

I would give the brand of the mild cheddar that I use now, but don't think most members would have access to it in smaller amounts.  I did check on the cheese producers website and they don't send this mild cheddar out either.  The way I figure is if only pizza businesses can purchase the mild cheddar I found what is the use of posting about it.  I would gladly give the brand name if regular members could be able to purchase it.

Norma

I understand exactly Norma; and the way you just explained it makes perfect sense. Thank you. 

[norma427]

I turned my oven down to 515 degrees F yesterday, but forgot my IR gun at home to be able to take the actual temperatures on different parts of the stone.  The reason I turned down the temperature in my oven was because I saw different pizzerias in Trenton, NJ using lower temperatures than I use.  The pizzas still had enough oven spring in my opinion and the edge crusts browned okay and also the bottom crusts.  What surprised me more, was the bake time really was about the same.

This are a few photos of the pizzas yesterday.  I also dressed all the boardwalk style pizzas the same way Joey's in Trenton does yesterday.  That style also seemed to work well.

Norma

[norma427]

Norma