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I remember having a pizza slice in New York! IT had pasta baked on it - so bizarre but so good!! Has anyone tried that before at home without burning the pasta?
Figures... My KD-8000 won't register weights under about 0.05 ounces. Which is going to make getting the yeast correct impossible.
karenburton,I took a stab at using pasta on pizzas. Here are a couple of examples:Replies 7 and 8 at https://www.pizzamaking.com/forum/index.php?topic=8476.msg73951#msg73951Reply 128 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg92094#msg92094The pizza shown in Replies 7 and 8 was based on a Papa Gino's clone pizza. The PG pizzas are most similar to a NY style. The pizza shown in Reply 128 was actually based on a Lehmann NY style dough recipe. Several years ago, Pizza Hut introduced a lasagna pizza. I never tried it but it is shown at:https://www.facebook.com/pizzahutphilippines/videos/foryourhandsonly-viva-lasagna-pizza-launch/2403441996591515/So, there is no reason to be afraid of adding pasta to a pizza.Peter