Well, I have been absent from the forum for a while but I have not been away from making pizza's.
Lately I have been making a plain cheese dough with a simple sauce and whole milk Sargento sliced cheese from Wal-mart. I haven't made many changes to my recipe as of late because I am really happy with the outcome. You can see how a typical pie looks in the last picture (sorry about the picture quality).
Since I am heading to NYC next month I started browsing the forums more actively and discovered the reverse engineering of Difara.
This morning I decided to whip up one of Pete's recipes from page 7 - ( http://www.pizzamaking.com/forum/index.php/topic,504.120.html
I still am without a mixer (though I do have a digital scale now!) but using what I know from my regular dough experience I suffered through it. I am pretty happy with the dough ball and am interested to see how it is in 24 hours, though I may let it sit in the fridge for a full 48 hours.
I'll keep you all posted!
The pictures below are as follows:
1) Pete's DiFara dough after first kneading session
2) Fifteen minute rest and then another kneading session
3) My everyday pie which I am very happy with, just thought I would share.
4) Same as above