Pizza Shop Pranked With Large Order, Saved by Local Business Owner's Generosity

FOX29 ^ | Chris Williams

[ansel12]

I’ve worked for Dominos in at least 2 states, in Minnesota and in New Mexico off the top of my head.

[JohnnyP]

I've been making Gramma or Sicilian style pizzas every couple of months. I make enough dough for two large cookie sheets, about 1130g each.

I parbake at 550 for eight minutes

Add a layer of thin sliced mozzarella, some sauce, bite sized pieces of raw sausage, pepperoni, and dot with bites of string cheese

Back into the oven until the sausage is cooked, about ten minutes

Add sliced raw red onion, sauteed bell peppers and mushrooms, crushed Greek olives, and some shredded cheese

Then heat until the cheese is melted, about five minutes. More work but it's better than any steak dinner.

[ansel12]

Those are impressive.

[Paul R.]

Little Caesars was running a 2x Large “Hot ‘N Ready” pizza for $13.90, yesterday, when I drove by the place. Granted that an independent pizza restaurant can’t compete on price alone.

[JohnnyP]

For the dough, I used:

960g pizza flour plus 240g whole wheat flour, 1200g total.

70% hydration, so 840g water

20g salt, 20g oil, and 5gr yeast

Set aside a half cup of the water

Add the yeast to the rest of the water and add it to the flour

Mix until the dough starts to get smooth, about ten minutes in my Kitchen Aid

Dissolve the salt in the reserved half cup of water and add it to the dough a little at a time

When all the water and salt have been incorporated, add the oil and mix in for a few minutes

Divide the dough in half and proof in the fridge for a day or so.

[Paul R.]

“Yum” say my eyes. “Um...” say my arteries... :-(

[JohnnyP]

Thank you so much!!

I’ve been on the carnivore diet for six years, so pizza once in a while is a real treat and this was worth cheating on it.