I am experimenting with the recipes to improve the flavor. Also, I am working on scaling up the quantities in anticipation of going commercial with it at some point in the near future.
The biggest change to the recipes relates to the dough. I am playing with removing the olive oil from the dough recipe and doing a longer ferment to produce a lighter tasting crust. Initial feedback has been very positive. More to come later...
Pax,
Newbius
3 comments:
I like mozzarella in my crust with my pizza, the olive oil is good for a vegetarian or non meat pizza, for me barbecue sauce instead of the regular tomato sauce...aww man now im getting hungry :)
Just don't change the red state sauce and you're all right with me!
I'm spending a bit of Spring Break in Fredericksburg the weekend after next (Mar. 19). I do hope I'll have the opportunity to patronize my favorite pizza man...
Keep up the good work. I've been experimenting with Wolgang Puck's recipe. I substituted fructose for honey (1 tsp.). It rose well, was quite stretchy, but fairly tastless.:-(
Sadly, my second fav pizza place went under. Had a choice of 3 crust thicknesses, thin, medium thick, and thick. IF you were a 'regular', you could order the medium thick, twice-baked. First to set it, second painted with garlic and olive oil! OMG! I've yet to find a duplicate recipe on the 'net.
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