- Jul 19, 2018
- Reaction score
Not a pizza but a big sports fan (above)
I forgot that I had collected eight of the small square pans.
I've seen a lot of discussion on the pizza forum on cubing cheese and that it improves the melt and ultimate flavor but I have not tried it. Grinding it through a large plate makes a lot of sense and I will give that a try. Good idea!Running the cheeses through the grinder makes the cheese more flavorful than with simply grating it in my opinion.
Those look awesome! I have a hard time finding any brick down here in North Texas. I found some at Whole Foods last year but don't remember the brand. It was very pricey there, but was tasty.View attachment 748415View attachment 748414
Canadian bacon, artichoke and mushroom.
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Weird Margherita because it has pizza sauce.
I mentioned somewhere that I changed the ratio from 3:2 to 4:1 (brick: Monterey Jack).
I was using Lipari brick and then I switched to Old Thyme brick, due to availability, and I think they're significantly different. Also, the Jack cheeses are different because of availability too.
If I were trying to sell pizza, I would start keeping track.
Thanks. This one was a local pizzeria that makes a great quality pizza and they're making a foray into grocery stores so it would have been fine even if I didn't posh it up. I'm a HUGE fan of extra cheese and extra sauce.That works. I confess to doing that more than I should but it’s fast and easy and pretty tasty. Your’s looks good!
Nice looking pies! Welcome to the thread.Somehow after being around here I just stumbled upon this thread! Next to bbq, homemade pizza is one of my favorites. I generally do a cast iron style or thin bar pizza style right now but my goal is to get a baking steel for more NY style pies.
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