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Wait Mountain whom?
Wait Mountain whom?
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It took me a while to come around to them on pizza
Don't want a green pepper pie but I like them sparingly next to other toppings
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Especially as thick and uncooked as those look. Even then, somehow, strangely every once in a while i'll crave one of those supreme pizzas.
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One benefit of the perforated peel is it allows excess flour to escape
I know what you mean once committed. I've made the mistake more than once of trying my luck when I was unsure of a clean release and ended up with a calzone (and mess on the pizza stone)
But yeah I'd say focus on really pressing the bottom into flour during the initial forming of the pizza. From there you can pretty much finish shaping with almost no flour (with just a light dusting on the peel)
I would like to start getting into more of a NY style pizza and will probably start incorporating semolina into the process
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I don't like crispy anything on my pizza.
Well crispy veggies (fruit).
I can do crispy pepperoni.
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Round Table was the best when I was younger but their quality fell off.
If I'm ordering fast food pizza I can only tolerate Fresh Brothers these days
DeadsetAce
Supporter
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- 160,537
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DeadsetAce
Supporter
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- 53,330
you're so brave and courageous. i respect the perseverance to still take on the crispy pepp
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Should pre-cook peppers before putting on pizza
Helps with water loss + better flavor and texture
Helps with water loss + better flavor and texture
DeadsetAce
Supporter
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i'm a big onion & pepper fan for pizza and i like it best when the onions and peppers are cut julienne style. so thin and long pieces that cook on the pizza and get the slightly crisp edges. this is one of my favorites from back home:
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Mushrooms on pizza are appreciated
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You could essentially drown my pizza in mushrooms and I wouldn’t mind I don’t think
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Now if only Taco Bell would allow you to order 3 days of tacos out of your 30 day taco pass.
It would still be the same & you get to have a full meal. Giving up those other days from the pass.
Like instead of 1 per day, let me have 3 for the next 3 days now.
Same
.
It would still be the same & you get to have a full meal. Giving up those other days from the pass.
Like instead of 1 per day, let me have 3 for the next 3 days now.
Same
.
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Really solid tips. Should have went with perforated. I think I thought dough might cling to the holes. LMAO at ending up with a calzone. Worst feeling ever. My oxtail pizza did that and I tried my best to rebuild it in the oven hence why one section have barely any cheese or oxtail.
What cheese or cheese blend do you use. I found a cheese called Grande - it tastes just like NY pizza cheese and the company only sell to businesses so I’m assuming it’s the same cheese my mom and pop shops use.
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Round table used to be elite for chains
But a while ago they got cheaper with their ingredients and more expensive with their prices
Classic round table was a treat, sucks how things change
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I'd eat all of that up dolo
If you want to give yourself an ulcer but I see your screenname.
The palak adds at nice balance to the beat. I put two habaneros, half a large green and red pepper in there.
cs02132
Supporter
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Mos
Most places on the east coast use grande, Galbani, and a few other brands I can’t think of right now. Check any restaurant supply stores by you, you might be able to find some there. Could get any equipment you need there too
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Select Subway Restaurants: Buy One Footlong Sub, Get One Footlong Sub -
BOGO Footlongs at participating Subway locations
Get a free footlong when you buy a footlong at participating Subway locations. https://www.subway.com/en-us/loca...sCart=trueslickdeals.net
@jape @zmaqbool
I will NEVER eat subway ever again. Tried it cause of this deal & new sandwiches in the commercials about freshly sliced meats.
It’s not actually freshly sliced per sandwich order. They slice the days’ supply of meats in the morning.
Maybe for the week, who knows. Probably even a dummy slicer on the table behind. Patrick Mahomes, Steph Curry & Jason Tatum need to drop that endorsement.
It’s gross.
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I've experimented with both fresh and low moisture mozzarellas. Low moisture is definitely easier to work with
I usually end up with whatever whole fat mozz is at the grocery store and add in a sprinkle of fresh grated parm
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calibeebee
Supporter
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Round table was the GOAT. Only ever saw them in NorCal. Don’t think they’re still around.
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Still 2 near me. From others they may have fallen off. But still considered by many around here to be near the top.
