I made two pies yesterday. One using DKM's Thin the other using Pete-zza's V&N 12". The DKM fermented 24 hours at room temp the V&N fermented in the refrigerator for 24 hours then room temp for 2 hours. Both were were very good. The V&N was much easier to roll out, the DKM was thinner and more crisp. I used Grande cheese for the first time. It was very good, my normal cheese is a moz/provolone blend from GFS.
First photo is DKM on left.
2. V&N Ball.
3. DKM
4. DKM
5&6. V&N
