A D V E R T I S E M E N T


Author Topic: Pizza Time  (Read 556 times)

0 Members and 1 Guest are viewing this topic.

Offline HansB

  • Lifetime Member
  • *
  • Posts: 5606
  • Location: Detroit, MI
    • 500px
Pizza Time
« on: September 13, 2018, 11:49:25 AM »
Another example of vote driven lists that don't quite get it right.  Although not bad pizza, it did not have the NY Slice characteristics. the balance was off...too much cheese, not enough sauce and soft floppy bottom. The Grandma slice was just okay.
Hans

Offline hammettjr

  • Supporting Member
  • *
  • Posts: 3445
  • Location: Long Island, NY
  • Matt
Re: Pizza Time
« Reply #1 on: September 16, 2018, 01:02:38 PM »
Yikes. That giant poster in the center of an empty shop...
Matt

Offline jkb

  • Supporting Member
  • *
  • Posts: 7116
Re: Pizza Time
« Reply #2 on: September 16, 2018, 01:49:40 PM »
Yikes. That giant poster in the center of an empty shop...

Full Red and Saporito are fine additions to a sauce, but it looks like they might be the foundation.
John

Offline norcoscia

  • Registered User
  • Posts: 3992
  • Location: WA
  • I really Love Pizza!
    • MyPizzaMaster
Re: Pizza Time
« Reply #3 on: September 16, 2018, 02:20:13 PM »
I hope Hans never has an plane troubles - I'm sure he tossed the parachutes to make room for all the extra PEPTO-BISMOL he must need to carry  :-D
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

A D V E R T I S E M E N T


 

wordpress