Oh you guys require a pizza tax to post? Deal – my most recent attempt!
So I’ve been lurking for quite a hot minute, picking up on the lingo and also referencing the Pizza Bible as well. Some things I feel confident on, and then others I feel like I have really no clue 🤣
I need help with thin crust pizzas – they’re our family’s favorite, and I can pull off a decent regular crusted pizza at this point (supposedly my Detroit was a hit). I’m still having issues though getting that NY thin, with the crispy bottom and no limp slice 😅😅😂
I can almost self proclaim it’s probably how I’m stretching the dough and such, but can we include those instructions for this post? 😄
Anyone have a good go-to dough (even if it’s pointing me back in a direction I’ve been in and telling me technique is the key lol) recipe – and bonus points if there’s an option to freeze dough balls? I would love to kinda have some just on hand.
Lastly technique – do I just need to suck it up, go buy a bunch of Aldi pizza dough and practice tossing 🤣🤣 anyone got a good video of getting dough stretched to that thin of level?!? 😂🤣
Side note: we are upgrading to an outdoor Ooni Koda 2. Lets put it this way, my parents are getting ME a pizza oven fo my birthday, so I can make pizzas for my husband…this is the world I’m working with. I will definitely keep in mind I’ll have some learning curve with that thing! 😅
by SweatyStrain