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niss posted:Made another pizza, same dough as before. The crust on this was much closer to what I like, nice and thin, thanks to my new roller. Also got a new pizza blade to cut it, can't stand the normal pizza cutters, as I always just end up pushing all the toppings around. I had that problem with standard pizza cutters and then I went the Ice Cream route and would slightly wet my pizza cutter with hot water and the toppings no longer ripped off my pizza.
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Mar 1, 2012 18:45
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smarion2 posted:
Bro I'm just as  as you. It just seems to work though.
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Mar 2, 2012 21:42
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smarion2 posted:That's what I'm saying. The hot part is just ridiculous. Haha. I just used hot water on a whim. Didn't really try it with cold water because it worked with the hot water. Point taken though.
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Mar 3, 2012 01:18
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agentseven posted:I've come up with a pie that fairly well emulates my favorite (non-Neopolitan) NY pizza, which comes from a local chain called NYPD (New York Pizza Department). Are you talking about the one in Orlando? I've been past that place a few times but never took the chance because of the cheesy name (no pun intended).
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Oct 30, 2012 17:52
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Veritek83 posted:Bottom had an ok crunch- also a lot of cornmeal from the cutting board I was using as a peel. Biggest problem was that I didn't get the dough thin enough and so there were undercooked spots, especially near the edges. I need to get better at rolling/tossing my dough(and maybe make it myself). It helps to use more flour when you're rolling it out from my experience. Makes it stay put more rather than contract.
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Mar 3, 2013 07:56
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