tag:blogger.com,1999:blog-15058191.post1666047535363860382..comments2023-06-18T01:50:37.161-04:00Comments on Punk It Up!: Homemade Pizza.Daniel Jalkuthttp://www.blogger.com/profile/12789825025912821355noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-15058191.post-66459942367630715382009-10-04T22:51:09.302-04:002009-10-04T22:51:09.302-04:00Hi guys - thanks for the comments.
More info:
Th...Hi guys - thanks for the comments.<br /><br />More info:<br /><br />The crust is from scratch. Just water, yeast, salt, flour, and enough olive oil to coat the ball while rising.<br /><br />I use regular all-purpose King Arthur flour, but have been meaning to experiment.<br /><br />I cook on a pizza stone that has been warming in a 550+ oven for an hour or more. The instant heat from the stone and the overall heat of the oven means it cooks in about 5 minutes, which is getting closer to desired "NY style" speed.<br /><br />Thanks for the Mike's suggestion, Bill. I haven't tried it yet. I am pretty allegiant to thin crust (unless it's chicago style "pizza"), but I can appreciate all styles if they are delicious.Daniel Jalkuthttps://www.blogger.com/profile/12789825025912821355noreply@blogger.comtag:blogger.com,1999:blog-15058191.post-6387997719582432642009-10-04T21:20:13.725-04:002009-10-04T21:20:13.725-04:00Looks pretty dang decent. I definitely like the ch...Looks pretty dang decent. I definitely like the cheese browned like that.<br /><br />Did you make the crust from hard flour? Cook it on a stone in a million-degree oven?<br /><br />In your neighborhood, I'd go to Mike's in Davis Square. Not thin crust, but very very good. And actually, Bertucci's is delicious. Every time I go back, I eat some and never regret the calories.Bill Coderrehttps://www.blogger.com/profile/03724988721578535941noreply@blogger.comtag:blogger.com,1999:blog-15058191.post-25408587861176006442009-10-04T21:14:55.178-04:002009-10-04T21:14:55.178-04:00Homemade_Pizza.MoreInfo ();Homemade_Pizza.MoreInfo ();Anonymousnoreply@blogger.com