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Victory Pig Pizza - second attempt
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Tjcoley
Posts: 3,551
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: http://www.thefreshloaf.com/node/19240/superb-sandwich-bread-perfected-honey-wheat-sourdough-luscious-brownies-andpizza-pizza-pi
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.
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It's not a science, it's an art. And it's flawed. - Camp Hill, PA
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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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