A D V E R T I S E M E N T
0 Members and 1 Guest are viewing this topic.
Nice work nick - the bottom is GBD for sure - we need more details on that cheese - keep up the good work and hope you have a fantastic holiday
Nick,I like the looks of the bottom of the crust using the Rocksheat stone. FYI, technically, there is more sugar by weight in the PJ dough than soybean oil. This was confirmed by an employee in the PJ R&D group:Reply 636, third paragraph, at https://www.pizzamaking.com/forum/index.php?topic=6758.msg283388;topicseen#msg283388.However, the PJ recipe you used is quite versatile and can be modified in many different ways and still get good results, as you discovered. Sugar just happens to be an integral part of the doughs of the big pizza chains. Peter
Nice going, Nick. Being completely happy with one’s own results can be difficult with pizza.
Hello from Chicago!!
What the heck is that?
Rorschach pizza...He's testing our mental health, emotional functions and personality characteristics.
First homemade pizza since end of OctoberSince then I've only eaten pizza once and it was a vile flavourless frozen pizza.8 hour RT, 14" 400g dough ball. Didn't have much air admittedly could have used a little longer fermentation. I had a few slices of spanish chorizo and pepperoni in freezer to use up and a lot of cheap mature cheddar I bought few weeks ago so I used 100g of mozzarella and 80g of cheddar on a 14" pizza Bit greasier but I really liked it, so cheesy tasting.Love the sliced spanish chorizo I could never find a brand of pepperoni i really liked in British supermarkets but this stuff is nicer and lower fat tooI also did one with ham and pineapple but didn't take a pic. You may notice one of two bits of ham with the chorizo pepperoni pizza.
Chorizo, shrimp, fresh mozz, goat cheese, tequila avocado cream......