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1
Sicilian Style / Re: Detroit Style Pans Lloyd's vs DSP Co vs Others
« Last post by HBolte on Today at 05:54:52 AM »
Thanks, Hans. The welded PSTK refers to Lloyd's aluminum pans, right?

Yes, they are made by Lloyd's.
2
General Pizza Making / Re: Inverted's Pie Barn
« Last post by csnack on Today at 05:20:33 AM »
I've also observed massive variation from one franchise to another.  Back then they were pretty consistent wherever sit down PH you visited.  So much for streamlining a workflow with conveyors.
The PH pans at just this one location here differs almost every time, where sometimes there's an oily rim (my favorite part) and other times it all goes to the edge  and there's no rim at all and really the only reason I ever ate that thing was for the oily rim.
3
Neapolitan Style / Re: Neapolitan North
« Last post by pizzadaheim on Today at 04:44:24 AM »
Pretty!!!
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Neapolitan Style / Re: Pizzeria Amore
« Last post by pizzadaheim on Today at 04:37:03 AM »
Thanks. I am not fan of a big puffy cornicione but here is a pic
5
Neapolitan Style / Re: Split leoparding pattern
« Last post by SAUZER.ITALY on Today at 03:14:48 AM »
wow  ^^^
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Ask the Dough Doctor / Re: Factors that cause dough strength
« Last post by invertedisdead on Today at 01:59:58 AM »
Chau, we should enter that contest.

This is a 250g ball of my NP dough

Looks like a Sonoran style sobaquera! Throw that on a big comal  :)
7
New York Style / Re: rparker's NY Style Mis-adventures
« Last post by invertedisdead on Today at 01:47:50 AM »
Wow, so cool to see you doing these big pies now Roy, it looks great! I'd probably eat half.  ;D
Liking that perfect topping application too, it's not easy to do! Especially as the pizzas go up in size!

8
General Pizza Making / Re: Inverted's Pie Barn
« Last post by invertedisdead on Today at 01:39:32 AM »
Thanks Harry!

9
Sicilian Style / Re: Detroit Style Pans Lloyd's vs DSP Co vs Others
« Last post by inLeageWith on Today at 01:28:52 AM »
Thanks, Hans. The welded PSTK refers to Lloyd's aluminum pans, right?
10
Pizza News / Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Last post by Ogwoodfire on Today at 12:28:18 AM »
Norma,

It was nice to meet you in person at the event. Hopefully you are happy with your results (I got to see your part of the competition). For me it was a totally different and difficult experience competing vs making pizzas in your own location.

Take care,
Jay
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