Xramfan » Wed Oct 25, 2023 10:21 pm
Before I get yellow carded again, I wanted to get this subject going. I now have the pizza oven accessory for my Yoder 640s pellet pooper. I know that the secret to the best pizza in the world is in the dough as well as the fresh toppings including not pre shredded cheese but fresh shredded etc. Lets hear your suggestions and recipes.Sold My Soul » Thu Oct 26, 2023 5:56 pm
YULE....never see me make my own dough. Why?BigJerk » Sat Nov 04, 2023 6:03 am
Part of the Secret is the water.Xramfan wrote Wed Oct 25, 2023 10:21 pm:Before I get yellow carded again, I wanted to get this subject going. I now have the pizza oven accessory for my Yoder 640s pellet pooper. I know that the secret to the best pizza in the world is in the dough as well as the fresh toppings including not pre shredded cheese but fresh shredded etc. Lets hear your suggestions and recipes.
Also if one is in a pinch, which is the best premade pizza dough? I'm hearing in my area....Trader Joes has great dough.
Attyla » Sat Nov 04, 2023 2:27 pm
the alkaline levels. They affect how the dough rises and how it sets up. It also changes the texture. Both New England and the Chicago areas benefit. People think it changes the flavor of the crust but it really is more about texture. But texture is a key to how we enjoy foods. Texture may not be part of your taste experience but it affects your perception of the quality of foods.BigJerk wrote Sat Nov 04, 2023 6:03 am:Part of the Secret is the water.
I spent my formative years in around New Haven CT, renowned for maybe the best pizza in the world.
Lived a couple years in Hollywood CA where the BEST pizza in the state of CA was in the freezer section at the supermarket.
At the suggestions of friends and coworkers I tried dozens upon dozens of pizza places in CA. They ALL Sucked.
I don't know what makes New Haven water different then LA water .... but try and get yourself some.