Thanks, but I don't have any after pics.Nice setup but we gotta see an after pic
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Thanks, but I don't have any after pics.Nice setup but we gotta see an after pic
Yeah, I have a little bit of a crazy streak.This intake will shed the pounds super fast
Is D'Amore the place that trucks in tap water from NYC? People forget that pizza dough is ~1/3 water. Water chemistry makes a big difference in terms of taste and how it cooks.Someone mentioned Lou Malnati’s about 17 years ago on page 1. Had it about 3 weeks ago when I was in Phoenix. I think it rivals if not better than Zachary’s in the Bay Area. D'amore's in Malibu is about as good as it gets for NY Style.
Disagree about sugar in crust, I prefer none. Too much is totally distracting.Neopolitan can be great but IMO the crust on American style pizza dough is better. The touch of sugar and oil in the dough really goes a long way for texture and caramelization.
Pizza is only as good as it's crust. A pizza with an amazing crust but average sauce, cheese and toppings, assuming proper proportions, will still be a very good to excellent pizza. The reverse is not true. A pizza with amazing sauce but average crust will only be an average pizza.
I'm not talking enough sugar to taste sweet, just enough to help the crust brown up a touch. I do equal parts to yeast and salt. The oil is probably even more important for texture.Disagree about sugar in crust, I prefer none. Too much is totally distracting.
Sometimes I want fresh mozzarella, sometimes I want low-moisture mozzarella.
NiceIf you're ever in PDX, get over to Brian Spangler's place Apizza Scholls. You will be stocked at what his crew is doing. By far the best, most consistent pizzas I've had. A kind of hybrid of the New Haven style apizza and the Napolitano. And like others have said, the crust is what matters most. Brian has been kind enough to share his dough formulations over the years over on the Pizzamaking forums (they have a pretty cool dough calculator tool, too). If you totally geek out on this stuff, check it out. I'm obsessed.
Where I live, there is not a single decent pizza joint within a 60 mile radius. I've had to pretty much learn how to do it myself at home. Started with a stone and a crappy electric convection oven that only ever got to about 550F. Not enough heat. I've tried the baking steel and mesh screens with some success. This past week the wife surprised my with an Ooni Fyra pizza oven. Reaches temps above 900F and cooks a pie in a minute. Excellent char and really produces a quality of crust that is top notch. Looking forward to the weekend to experiment some more with dough formulations and flour types.
D’Amore’s claims to import everything from Italy, including the water.Is D'Amore the place that trucks in tap water from NYC? People forget that pizza dough is ~1/3 water. Water chemistry makes a big difference in terms of taste and how it cooks.