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Wanna eat those pizzas.
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May 10, 2012 17:32
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Clarence posted:The sauce is usually a pasta bake sauce with some tomato ketchup added Uhh excuse me, but 
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Jul 23, 2012 11:29
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I made a whole wheat pizza dough the other day and ended up only using half of it. I threw the other half (after the first rise) into oiled saran wrap, inside a ziplock, into the freezer. I was told I should still be able to let this rise a second time and use like normal. My issue is the dough sucked rear end the first time I used to. To salvage this I figured I'd make a calzone so that I could put as much cheese (mmm ricotta) into the fucker and douse it with lots of sauce. Do I cook it the same way I'd cook a pizza on my stone? Should I do a lower eat as it's not all the same height?
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Mar 13, 2013 22:45
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Mu Zeta posted:Some of the fancier restaurants here (USA) call it "fior di latte." I think it's a differentiation from dry and fresh mozz. Also I don't get why so many people still use the dry kind when fresh is so much more pleasant. Only reason I still have dry, shredded mozz, in my fridge is because it lasts longer. That said, I don't make pizzas that often so who knows what my opinion means.
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Jun 2, 2013 03:03
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THE MACHO MAN posted:Recommendations for cheeses to do a white pie??
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Jul 1, 2013 18:58
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Tony Montana posted:French cuisine is the loving NASA of cooking It's just butter. Delicious, delicious butter 
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Nov 20, 2013 16:49
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