The PERFECT NY style crips crust is my Holy Grail, I'm getting close but I think I need a pizza oven to perfect it... I have tried umpteen different yeasts (including several brewing yeasts like lager/ale)... Typical Red Star works well, this dough was with a 48 hour slow rise in the refrigerator... Some of the brewing yeasts dont like the refrigerator temps at all!!!Originally Posted by Eli
1/2 pep , 1/2 bacon & black olive:
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Thread: Whats on The BBQ?
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01-08-2014, 05:07 PM #11Already miss the 310/562
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