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  Topic: You Need to Weigh Your Ingredients...
dfandreatta

Replies: 3
Views: 2198

PostForum: Your favorite dough secrets   Posted: Wed Jan 19, 2011 3:18 am   Subject: You Need to Weigh Your Ingredients...
Bob. Bob! Bob? Hello, Bob?

Bob?

Where did you go, Bob?

Bob?

Hmmmmmm.....
  Topic: How To Make Pizza Dough Video
dfandreatta

Replies: 1
Views: 1483

PostForum: Your favorite dough secrets   Posted: Wed Jan 19, 2011 3:13 am   Subject: How To Make Pizza Dough Video
Albert knows pizza!
  Topic: Looking for Escarole in All the Wrong Places
dfandreatta

Replies: 4
Views: 3896

PostForum: Ingredients   Posted: Sat May 08, 2010 10:02 pm   Subject: Looking for Escarole in All the Wrong Places
OK, I will divulge my secret. Not responsible for any overindulgence.

“CHICAGO STYLE” ITALIAN BEEF SANDWICH

A true “Chicago Style" Italian Beef Sandwich (known merely as an Italian Beef Sa ...
  Topic: APIZZA SCHOLLS 29 MARCH 2010
dfandreatta

Replies: 5
Views: 2190

PostForum: Nominate Your Favorite Pizzaiolo   Posted: Sun Apr 11, 2010 6:50 pm   Subject: APIZZA SCHOLLS 29 MARCH 2010
the anchovies were insane great, imagine great anchovies.

I'm trying to..... I really am trying to. Not an "anchovy" kind of person.... but I like sardines, so I guess I should step up.
  Topic: new to pizza making
dfandreatta

Replies: 2
Views: 1689

PostForum: Introductions   Posted: Sun Mar 21, 2010 8:40 pm   Subject: new to pizza making
Welcome to the Forum.

Fortunately, you only need "basic" equipment at home. You can make your favorite pizza with just the basics!

Read through the posts here, post your questions, sh ...
  Topic: Cracker, a bit dry and crunchy Dough
dfandreatta

Replies: 4
Views: 2451

PostForum: Dough Problems   Posted: Sat Jan 23, 2010 7:13 pm   Subject: Cracker, a bit dry and crunchy Dough
I assume that at 1-1/2 cup of water you're using about 4 cups of flour, and 1/4 cup of oil is 4 tablespoons (2 Tbs/ounce). That might be a little much. I use that much when I make Chicago deep dish ...
  Topic: About me
dfandreatta

Replies: 1
Views: 1461

PostForum: Introductions   Posted: Sat Jan 23, 2010 6:51 pm   Subject: About me
Welcome to THE Pizza forum!
  Topic: baked chicken and pasta
dfandreatta

Replies: 2
Views: 1851

PostForum: Pasta Recipes   Posted: Sat Dec 26, 2009 7:04 pm   Subject: baked chicken and pasta
That's a keeper! I am printing that and putting it on the menu for this week! Or maybe tomorrow.

I like the fresh basil; I see no oregano? I generally use both, fresh, plucked from the backyard ...
  Topic: IT'S BOAT!!!
dfandreatta

Replies: 3
Views: 2099

PostForum: Is it the Crust or is it the Sauce?   Posted: Sat Dec 26, 2009 6:47 pm   Subject: IT'S BOAT!!!
I am not sure how one might separate the influence of one on the other - the crust, the sauce - since it is apparent that either one will complement the other, or vice versa, one will detract from the ...
  Topic: PEAUNT BUTTER & JELLY ON A TRIDENT SUBMARINE!!!
dfandreatta

Replies: 1
Views: 1792

PostForum: Unusual pizza toppings   Posted: Sat Dec 26, 2009 6:31 pm   Subject: PEAUNT BUTTER & JELLY ON A TRIDENT SUBMARINE!!!
I think I now fully understand the term "drunken sailor"!

But you never know until you try!
  Topic: Ladies and Gentlemen..... Start your dough!
dfandreatta

Replies: 2
Views: 1791

PostForum: Your favorite dough secrets   Posted: Sat Dec 26, 2009 6:29 pm   Subject: Ladies and Gentlemen..... Start your dough!
Just to follow up on a prior post, I did try using a starter, making two (2) deep-dish pizzas. I used half of the starter in the dough recipe. I think the taste and texture of the dough was better, ...
  Topic: How Long Can I Keep Dough?
dfandreatta

Replies: 2
Views: 1584

PostForum: Dough Problems   Posted: Sat Dec 12, 2009 6:34 pm   Subject: How Long Can I Keep Dough?
That's interesting -- I just posted about using a starter in "Dough Secrets."

Ahhh.... great minds! Must be the pizza!
  Topic: Ladies and Gentlemen..... Start your dough!
dfandreatta

Replies: 2
Views: 1791

PostForum: Your favorite dough secrets   Posted: Sat Dec 12, 2009 6:32 pm   Subject: Ladies and Gentlemen..... Start your dough!
Does anyone use a "starter" when making dough?

I have a fantastic recipe for Cuban bread that calls for a "starter" - it's not "sourdough" but simply a starter, half o ...
  Topic: Looking for the Best Pizza Ingredients
dfandreatta

Replies: 1
Views: 1268

PostForum: Questions   Posted: Sun Oct 04, 2009 7:51 pm   Subject: Looking for the Best Pizza Ingredients
"Best" and "great" are very subjective terms. Some people swear by the factory-made frozen pizza from the grocer's freezer, with "artificial cheese" and miscellaneous by ...
  Topic: Looking for a Chicago Pizza Recipe
dfandreatta

Replies: 1
Views: 1252

PostForum: Questions   Posted: Sun Oct 04, 2009 7:44 pm   Subject: Looking for a Chicago Pizza Recipe
I have started doing deep dish pizza, and find it difficult to go back to my #1 favorite pizza: on the charcoal grill.

Here is some information:

THE CRUST:
I use a breadmaker on the pizza doug ...
 
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