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.
Since the 'Holiday Pussy" thread was revived, I thought I'd fire this one up.
Might make some for Thanksgiving. The F'in ingrediants will again cost more than last year, all of the family will want some BUT don't usually offer a contribution....
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.
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.