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Old 01-22-2012, 09:57 PM   #31
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Giordanos is my favorite stuffed pizza. Malnatis is my fav deep dish. I love a giant 18in. new york slice as well. Thin crust is good to but i hate the cracker crust kind with the stiff cheese. If any of u guys are pizza fanatics go check out the forums at pizzamaking.com .
I also love all kinds of pizza.

I took this pic in Orlando, Fl of all places.


Giordano's Stuffed Crust Pizza by powerplantop, on Flickr
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Old 01-22-2012, 10:02 PM   #32
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Just a friendly suggestion. Dough should never be "punched" down. It is a living thing. When you punch it down, you lose a lot of the gas by breaking the bubbles in the dough. You should handle it gently once it has risen. It is the gas that gives the dough life. This advice comes from several bread makers.

We have a bakery called "When Pigs Fly". The owners are renowned bread makers and have made bread several times with Julia and Martha. They have always emphasized, "do not punch the dough."
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Old 01-22-2012, 11:11 PM   #33
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I also love all kinds of pizza.

I took this pic in Orlando, Fl of all places.


Giordano's Stuffed Crust Pizza by powerplantop, on Flickr
Now that's what I'm talking about. I think I just drooled on myself.

I love that they put the cheese on the bottom.
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Old 01-22-2012, 11:17 PM   #34
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Now that's what I'm talking about. I think I just drooled on myself.

I love that they put the cheese on the bottom.

<<<<<< Towel...Bib!
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Old 01-22-2012, 11:31 PM   #35
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Now that's what I'm talking about. I think I just drooled on myself.

I love that they put the cheese on the bottom.
This place was next to the hotel I was at in Orlando. Yes traveling for work has its down side....

Had a place serving a nice thin crust from a coal fired oven 3/4 of a mile away


Anthony's Coal Fired Pizza by powerplantop, on Flickr

They both were great in different ways.
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Old 01-22-2012, 11:32 PM   #36
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<<<<<< Towel...Bib!
I made a few friends with the hotel staff that night!!!!
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Old 01-22-2012, 11:55 PM   #37
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This place was next to the hotel I was at in Orlando. Yes traveling for work has its down side....

Had a place serving a nice thin crust from a coal fired oven 3/4 of a mile away


Anthony's Coal Fired Pizza by powerplantop, on Flickr

They both were great in different ways.

Arrrgh!!! That is killer pizza....love that crust!
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Old 01-23-2012, 12:15 AM   #38
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Arrrgh!!! That is killer pizza....love that crust!
Now that is my idea of a pizza crust. I could out with that pizza!!
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Old 01-23-2012, 11:53 AM   #39
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Thin crispy crust for me. Chicago can keep their deep dish pizza. We have a barroom that makes a thin crust pizza. One size only. In the summer the line is around the corner and still growing. It was voted the best pizza in New England by our Boston Food Critic, The Phantom. About six years ago, I had a pizza party for six out-of-town vistors. Not one slice left.
Addie, Chicago also has thin, crispy crust pizza.

Don't you like Santarpio's?
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Old 01-23-2012, 12:22 PM   #40
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Heres one i made today. Couldn't resist eating half it before taking a pic.

Chef greg - for my sauce i use a cans of 6-1 tomatoes (whole ground) made by escalon. They are fantastic. I just add salt, garlic powder and a little oregano and put in fridge for 24hrs. No cooking.




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