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Victory Pig Pizza - second attempt

TjcoleyTjcoley Posts: 3,523
edited September 2012 in EggHead Forum
I'm trying to recreate a unique 'fried crust' pizza made in the coal region of Northeast PA.  I nailed the crust tonight, using a dough recipe from:

Baked it at 500, legs down, pizza stone directly on the platesetter. Ended up with a very light, crispy, airy dough, just like the original.  Used a mix of mild cheddar and mozza for cheese, which was not quite right.  Getting close.

It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


  • bud812bud812 Posts: 1,755
    I'll take 2 to go please. L-)

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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