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Author Topic: Whole Wheat for NY thin crust style?  (Read 10445 times)

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Offline Shawn W

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  • I Love Pizza!
Re: Whole Wheat for NY thin crust style?
« Reply #60 on: September 26, 2015, 02:38:28 AM »
Been a few weeks but I'm back to pizza on my keg. I used my NY style dough 50/50 WW, tried a 5 day cold ferment instead of 10 day this time and made two 16" pizzas.

One of the pies I made was a Smoked Chicken Taco Pizza, really good.

Picante sauce and fresh cilantro topped with cheese, 1 head slivered garlic, sauteed bell pepper, smoked chicken breast.Topped with Lettuce, Tomato, Sour Cream, Green Onion, Olive, Crushed Habanero and Gaucamole Doritos, Taco sauce:
« Last Edit: September 26, 2015, 02:52:52 AM by Shawn W »

Offline barryvabeach

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Re: Whole Wheat for NY thin crust style?
« Reply #61 on: September 27, 2015, 08:29:45 AM »
Shawn,  you got some nice browning on the crust, very impressed. 

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