thomas rubino wrote:
I use a round metal pan with 1/8" holes throughout. It is marketed as for pizza. Timing is everything with a pizza crust.
Mike Barkley wrote:You know what's missing around these beautiful mountains? New York pizza by the slice. And enchiladas. And tacos. And calzones. And chicken fried steaks. And gumbo. And mesquite smoked brisket. And a New York deli.
That sauce looks excellent. I use a pizza stone. I'm more of a thick cruster. The stone helps cook the bread more evenly & thoroughly. I usually do a thick sourdough crust with (preferably) homemade mozzarella. Will do thin crust to try this recipe. When in Rome ...
Mike, I just had to quote what you said. I have been and lived in several places where you just can't find those foods. Especially, when you are craving Mexican food in North Carolina.
So I learned to cook all of them except the New York pizza! I have no idea what it taste like. I have heard on TV that you eat it by folding it ??
James Freyr wrote:Thomas, what kind of flour are you using in your dough recipe? My wife and I have struggled with pizza doughs; when we start to stretch them out into something resembling a circle, the dough springs back a lot, and we find it difficult to get the dough stretched out and we usually end up tearing a hole or two in the process.