9/20 but never too late to celebrate.
When cooking the pizza, adding peppers, the moisture (water from the peppers) instead of evaporating, it creates mini pools of water which then doesn't allow the cheese to melt/cook properly. It make... (more)
I'm trying to find out more about the different types and brands of pepperoni out there and keep finding pepperoni that's in natural casing. How does this differ from the regular variety?
So this is my first post here and I'm excited to join the community and learn from you call.
We just made our first thin crust pizza straight out of the pizza bible! The dough came out really sti... (more)
Hello, I accidentally left a half-pound of sliced Margherita pepperoni out on the kitchen counter overnight, -unrefrigerated for about 11 hours. Our overnight temp in the house is usually around 65-6... (more)
NSD on September 7th sparked this contribution. Thin crust with a similar dough to Tony Gemignani's Master Dough.
I had been using Kroger's private label pepperoni. It tastes good for a normal pepperoni. I decided yesterday to try a higher quality pepperoni and salami. Olli is vegetarian fed, antibiotic and ho... (more)