Pizza Making Forum
Pizza Making => American Style => Topic started by: runningfromelephants on April 11, 2021, 04:02:28 PM
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There was a pizza place in Aurora Illinois name Tony Weeds that had a good pizza and they closed a few years ago and I haven’t been able to find anything else like it. I have been able to get close with the pizza sauce which seems to be Stanislav to tomato purée, water and a lot of Italian seasons.
From what I’ve been told is that the dough had melted lard, oil , instead yeast and it was balled up and stored in a cooler for at least 24 hours. I don’t have the exact details on type of flour or amount water but the water was measured by filling a an old Sysco peppercini container and the another half of container of water. The crust wasn’t the crispiest crust and it was cut in squares.
I was wondering if there’s a similar recipe in here that I may have missed while search or a pizza place that does the same thing with lard and oil.