Pizza Ghena
- Thread starter Gavvy Cravath
- Start date
My refrigerator is stocked with pizza geina. All these people I know made me some over the weekend. Man, I don't have to buy a meal for a week. Some of it is good. Some of it is "OK". But the cool thing is: people remembered me.
Anyway, I didn't make any this year. Maybe before it gets too hot I'll make a batch.
Gavy
Anyway, I didn't make any this year. Maybe before it gets too hot I'll make a batch.
Gavy
Figured I'd post this here...
I'm in search of a supplier of "Eddies NYC Pizza". Comes frozen in your local supermarket. It's an entire pre cooked, presliced NYC piza in your typical forzen pizza box maybe a little thicker box cause it has the eight slices piled on top of each other. I found them in the Publix down here but almost as soon as I found them Publix stopped carrying them. I searched the net and found nothing.
I'm in search of a supplier of "Eddies NYC Pizza". Comes frozen in your local supermarket. It's an entire pre cooked, presliced NYC piza in your typical forzen pizza box maybe a little thicker box cause it has the eight slices piled on top of each other. I found them in the Publix down here but almost as soon as I found them Publix stopped carrying them. I searched the net and found nothing.
Ozzy try this http://www.flyingpizzas.com
Gavy soggy dough means you have to much moisture content. You could try a little less water. It could also mean your oven is not hot enough. Try a floured pan it not only stops it from stivking but will absorb some mositure as well. I use a ventalated pizza pan or a pizza stone in the oven and keeps the bottom of my home made pizza chewing but not soggy.