Massey's Pizza, Columbus OH.. thin crust, bird seed, top of the line pepperoni and plenty of it.
Originally Posted by BobS
Around here, I am pretty darn pleased with my own efforts on my BGE. I have been using Caputo 00 flour for the crust and making it the day ahead.
I've never seen anything like your charcoal pizza grill/oven. You are obviously very serious about your pizzas.
Mangias is still here and good fare. I'm sure you remember Conans also.Austin,
I seem to remember that Mangia's in Austin had a pretty good deep dish. When I was student I was also partial to Niki's in the Dobie mall. That guy would stand in the middle of the courtyard yelling at people telling them not to go to McDonalds or Burger King but instead to come in and ge a slice. Good advice if you asked me.
If the dough is difficult to stretch out, let it sit a few minutes after you squish it down after you final rise. That usually helps.I suck at making pizza dough...need guidance. I think my yeast might be bad, as there was basically ZERO rise, and it was a very dense finished product. It was hard to stretch out, too...very elastic. I'm a very good baker, but I can't seem to get pizza dough down pat.