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Discover the Legends of Pizza
| Search found 11 matches |
| Author | Message |
|---|---|
 Topic: Newbie: dough + me = hopeless? |
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| tgnytg Replies: 3 Views: 4513 |
 Forum: Dough Problems Posted: Fri Mar 16, 2007 6:35 pm Subject: Video of what dough should look like |
| I suggest taking a look at this video:
http://www.taunton.com/finecooking/pages/cvt033.asp This video makes it pretty easy to shape a dough ball into a pizza. Go easy, be patient, let the dou ... |
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| Topic: Legends of Pizza, Volume 2 |
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| tgnytg Replies: 1 Views: 5619 |
Forum: Pizza Books Posted: Fri Dec 15, 2006 7:07 pm Subject: Legends of Pizza, Volume 2 |
| Albert,
You have another winner with the latest CD, Legends of Pizza, vol 2 (LoPv2). The three interviews on this CD are as incredible as the first in the series. All three interviewees are invol ... |
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| Topic: Thin and Crispy |
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| tgnytg Replies: 10 Views: 9241 |
Forum: Dough Problems Posted: Tue Sep 26, 2006 1:33 pm Subject: Try Blind Baking the crust |
| Hey Marc,
Have you tried Blind Baking the crust? Blind Baking is baking the crust (on the stone) without toppings, so the dough and the toppings can be cooked for different times. Blind bak ... |
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| Topic: pizza cutter |
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| tgnytg Replies: 5 Views: 7720 |
Forum: Pizza Tools Posted: Fri Sep 15, 2006 5:19 pm Subject: Pizza stones |
| Papa Don,
Heck, I just tried to answer your "Ingredients" questions. So while I am on a roll... I have a Fibrement-D baking stone in my oven and love it. It does cost more than the b ... |
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| Topic: Yeast & refrigeration |
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| tgnytg Replies: 2 Views: 6221 |
Forum: Ingredients Posted: Fri Sep 15, 2006 4:09 pm Subject: ...long, slow, cool fermentation is the key |
| Papa Don,
I make pizza in my kitchen as a hobby, but I also bake bread. I am not an expert nor a professional, but I think I can help with your questions. Putting the dough in the fridge overni ... |
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| Topic: Legends of Pizza, Volume 1 |
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| tgnytg Replies: 7 Views: 9579 |
Forum: Nominate Your Favorite Pizzaiolo Posted: Mon Aug 14, 2006 3:06 pm Subject: Brian Spangler, Pizza Legend |
| Brian,
I've been out of town since you joined the board, but I am honored by your reply. Your responses on the dough threads pretty much boil down to, "keep it simple, experiment to see wha ... |
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| Topic: TMI from Upstate NY |
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| tgnytg Replies: 2 Views: 4452 |
Forum: Introductions Posted: Mon Jul 31, 2006 1:36 pm Subject: CJ |
| Hey CJ,
I remember the name Pizza Palace, but never had a pizza from them. They were too long of a drive. Around here, a pizza needs to be VERY GOOD to go even to the next town. There are just ... |
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| Topic: TMI from Upstate NY |
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| tgnytg Replies: 2 Views: 4452 |
Forum: Introductions Posted: Fri Jul 28, 2006 4:38 pm Subject: TMI from Upstate NY |
| Hi. I'm Tom from around Utica, NY. I am closing in on a half century of life experience, I work in IT, and am a fledgling Parrothead.
I have been making pizza at home for about a year. IMHO, I ... |
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| Topic: Legends of Pizza, Volume 1 |
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| tgnytg Replies: 7 Views: 9579 |
Forum: Nominate Your Favorite Pizzaiolo Posted: Fri Jul 28, 2006 3:33 pm Subject: Cross posted under Pizza Books |
| Papa Don,
I agree, LoP1 is a great listen. The interviews with Peter, Gary and Chris reveal their histories and passions about pizza. They all have amazing stories to share, and their passion for ... |
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| Topic: Legends of Pizza |
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| tgnytg Replies: 5 Views: 9978 |
Forum: Pizza Books Posted: Fri Jul 28, 2006 2:52 pm Subject: Legends of Pizza, Vol 2??? |
| Papa Don,
I agree, LoP1 is a great listen. The interviews with Peter, Gary and Chris reveal their histories and passions about pizza. They all have amazing stories to share, and their passion for ... |
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| Topic: pizza peel |
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| tgnytg Replies: 4 Views: 7130 |
Forum: Pizza Tools Posted: Fri Jul 28, 2006 1:46 pm Subject: A better peel? |
| I use a SuperPeel for the "into the oven" part, and a regular wooden peel for "out of the oven."
The SuperPeel ensures that I never get dough stuck on the peel. I have picked u ... |
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