Thank heavens for the hard shell, ground beef, olives, and "watch out" bit. This was about to hit really, really, really close to home.
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different grains in Europe. You will be fine.I don’t have a clue how to stage pizza on a paper plate
this pizza was a test to see how I’d feel after a slice
im headed to Italy next week and wanted to test it out before making myself sick on vacation
i ended up feeling like I needed to lie down for a few hours and unable to eat dinner, but not the typical puking and shits that lots of celiacs would get, so that was good
I still haven’t decided if I’ll eat pizza in Italy, but I’m leaning towards yes, a little
I ate there a few months ago. It was pretty good. Not mesmerizing but pretty good.Stumbled upon this show on Netflix called "Chefs Table"
They have a really good episode on this Italian guy who makes the best pizza in AZ.
Chefs Table: Pizza
Episode 1: Chris Bianco
I went there at lunch time. ate at the bar. it was good but it wasn't phenomenal. Fun series though. I would like to try Monk. That sounds interesting.Tried to go last AZ visit. Firt trip 3 hour wait , second trip 5 hour wait! No reservations and The wood oven can only cook so many pies
The char on your GF dough is top notch. Caputo's dough? if so that stuff is amazing.Another try at a glutton-free margherita. Getting better but still got a ways to do.
View attachment 146545
Crust is looking top dollar. Nice combo.
Agreed. takes a few times to nail it but yeah, it's amazing. Makes my celiac wife happy.Actually it’s Italian Caputo flour and, prepared correctly, most people couldn’t tell that it’s glutton-free.
You're killing it with the pizza porn, dude!
This looks like exactly what I want out of a reheated slice + some greasy pepperoni. Reheated, crisp bottom, tri state slice is one of pizza's peak forms.
maybedifferent grains in Europe. You will be fine.
I watched that episode, and I unjustly formulated the opinion that it wouldn't be anything special.I ate there a few months ago. It was pretty good. Not mesmerizing but pretty good.
I think 75% hydration works best, and a relatively high amount of yeast as well.Agreed. takes a few times to nail it but yeah, it's amazing. Makes my celiac wife happy.
I routinely eat 711 pizza...the working man's thing is probably a step or two above what i grub. if it was self made...def respect.It looks like honest workin' man tri-state area pizza. Notice the size of the slice, how thin it is, the thin line of dark brown indicating the dough has actually been cooked, not that wonderbread sh!t that passes in many other places.
You gave a pro-"deep dish" post on the previous page a thumbs up. If npsp made it himself then it's automatically good because self-shaped and therefore respect.
Otherwise, your opinion on pizza is like someone from Long Island posting hard shells, ground beef, shredded lettuce, and sour cream and claiming taco know-how.
The working man's thing is what you would grub, if you worked on the docks in the tri state area, and mija worked the diner all day, and brought home her pay, for love, mmmmmm for love.I routinely eat 711 pizza...the working man's thing is probably a step or two above what i grub. if it was self made...def respect.
my opinion? is summed up in my choice of fine malt lqiupr///tainted....at best!