To: 9YearLurker
We don’t like the crust doughs used by most places anymore. They have dough conditioners in them. I’ve resorted to making my own dough and sauce from scratch. The cheese needs to have a high fat content too. It should get an oily sheen coming out of the oven. We gat a fast oven from a restaurant supply company when our old hunk of junk died. Everything is brick lined and cast. We had to brace the sub floor for the weight. 1,100 pounds the crate said.
26 posted on
08/31/2024 4:05:30 PM PDT by
blackdog
((Z28.310) Be careful what you say. Your refrigerator may be listening & reporting you.)
To: blackdog
I've made a lot of pizza dough from scratch for our Ooni pizza oven. I really like fontina, Gouda, Jack, and low-moisture mozzarella on our pizzas.
I also like Vito Iacopelli on YouTube for instruction.
32 posted on
08/31/2024 4:42:35 PM PDT by
ProtectOurFreedom
(“When exposing a crime is treated like a crime, you are being ruled by criminals” – Edward Snowd)
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