Pizza Making Forum

Pizza Making => American Style => Topic started by: runningfromelephants on April 11, 2021, 04:02:28 PM

Title: Tony Weeds Pizza
Post by: runningfromelephants on April 11, 2021, 04:02:28 PM
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 havenít 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 purťe, water and a lot of Italian seasons.

From what Iíve 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 donít 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 wasnít the crispiest crust and it was cut in squares.

I was wondering if thereís 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.