On Tuesday, October 23, 2018 at 8:20:28 AM UTC-4, Terry Coombs wrote:
> On 10/23/2018 5:16 AM, Cindy Hamilton wrote:
> > On Monday, October 22, 2018 at 7:49:10 PM UTC-4, Terry Coombs wrote:
> >> On 10/22/2018 2:15 PM, Cindy Hamilton wrote:
> >>> On Sunday, October 21, 2018 at 8:54:09 PM UTC-4, Sqwertz wrote:
> >>>> Sunday night pizza hasn't been done here for a couple months.
> >>>>
> >>>> Pepperoni, salami, homemade fennel sausage, mushrooms, marinated
> >>>> yellow peppers, hot giardiniera, fresh garlic, black pepper,
> >>>> provolone, pecorino romano on a tipo 00 flour crust.
> >>>>
> >>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
> >>>>
> >>>> -sw
> >>> The crust looks gorgeous. I'll admit it's a lot more heavily
> >>> decorated than I prefer, but it's a workmanlike job. Kudos.
> >>>
> >>> Cindy Hamilton
> >> Â* He center loaded it . I'll bet the crust was doughy in the middle .
> > Maybe. We always cook ours on a ripping-hot pizza stone, so the crust
> > is always cooked.
> >
> > Cindy Hamilton
>
> Â* So do we , but with a pile that size in the middle it still ain't
> gonna cook evenly .

Come to think of it, my husband--who likes a well-loaded pizza--throws
his crust in nekkid for a few minutes to get it started, and then
dresses it with stuff.

I'm much more abstemious in my toppings: a brush of garlic-flavored
olive oil (made on the spot), diced tomatoes (salted and drained),
and just a little cheese (provolone and parm). Minced basil and
parsley goes on top after it comes out of the oven. It really is
all about the crust, for me.

Cindy Hamilton