Recent content by moose13

Nice brick oven!

Thanks guys, it is a fun food to experiment with. As of yet no one has ever complained that i am feeding them too much pizza.

Hmmm? Good question. I may have overdone it when i was in my big time crazy pizza learning phase. I would make it 4-5 times a week. Sometimes give it to the neighbors, just wanted to make it and perfect it. I would make pizza just for fun. Dough and sauce home made, i did make my own fresh...

Thank You!

I quit making pizza for 6 months or so. I recently got back into it and here are a couple. I rarely do deep dish, but once in a while i get a craving.

At room temp for an hour or so, cut into thirds and place in lightly oiled round tupperware. Ferment in fridge for up to 5 days. Day 3 is about the best.

Are you looking for a NY style crust or a deep dish? Here is the a typical NY style i use quite often. 4.5 cups bread flour 1 pack ADY tsp salt tsp sugar 2 tbsp olive oil 1.75 cups water

Looks very good! I might have to try that.

LOL, Thanks buddy!

One tip would be use a thicker sauce. A cooked sauce made from whole peeled canned tomatoes does good on deep dish, runnier sauces will flood your pie and make it soggy. Pick a recipe and try it. Tweak it, and try again. Here is my last deep dish.

Those look great!

Thanks for all the great replies! What a cool place with some cool folks!

Thanks for the compliments. I use whole peeled Italian style tomatoes. Smashed and cooked down with salt, oregano and garlic to taste. Very good sauce!

I have never seen them with the sauce inside, always served on the side. I think it depends where in the country you are, just like pizza is very different in different locations. Its all good!

I like that, in my house it sure is a major food group.