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      08-17-2021, 05:41 PM   #42
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Drives: F15, E46 & M3, F82
Join Date: May 2016
Location: Desert SW

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Originally Posted by ryan stewart View Post
Same. Im not milling my own flour though, I have easy access to imported 00 using the softer wheat so I just stick with that.

I WAS making my own cheese too but even that, I honestly found some good quality stuff locally so I just buy. But honestly the dough and sauces are stupid easy to make the night before and do a slow-rise. Get your own tomato and herb garden, etc. Then doing it on wood or coal and you get that nice little smoky funk in the char.

I really pushed myself to make one every week until I got it down, then it was all about pizza parties pre-covid. Im about to have neighbors over tomorrow for a mini party mainly to show my neighbor this callabrian chili sausage for it. There is a funny backstory where he accidentally made a pizza with thai chilis so I figured Id show him what a good spicy pizza was supposed to be.
Ryan and KenB925 would either of you be willing to share your dough recipes? Iíve made my own for years and my family gives high remarks, but, Iím never satisfied. Would love your recipes and tips if youíre willing to give them!
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