tag:blogger.com,1999:blog-13789918.post321336789124669392..comments2023-11-14T21:59:56.029-05:00Comments on Shambhala Pottery: Pizza night and results of my N.Y. Style pizza researchJune Perryhttp://www.blogger.com/profile/13431678118459690271noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-13789918.post-2285820047540939822013-09-11T16:26:55.919-04:002013-09-11T16:26:55.919-04:00This comment has been removed by the author.Muhammad Zeeshanhttps://www.blogger.com/profile/09414931851025104977noreply@blogger.comtag:blogger.com,1999:blog-13789918.post-87002856918037431552013-09-11T14:20:09.935-04:002013-09-11T14:20:09.935-04:00Any time Ron. So far, your recipe is my "go t...Any time Ron. So far, your recipe is my "go to" one. I'm still searching for the kind I grew up with so I'm going to make the dough for the one I show in this blog message. I'll let it cold rise and make the pie Friday. <br /><br />Another thing I want to try is adding a couple of anchovies to my sauce. I read about that yesterday. It supposedly doesn't give an anchovy taste to the sauce but just adds a bit more saltiness and depth of flavor; and since Jim loves them, I'll try it. I have a bunch of tomatoes that I need to process today for Fridays pizza, and I'll give the anchovies a go.<br />I'm doing well - just have to deal with limited activity for another month; but every day I feel a bit stronger and more energized. So all is good. Hope all is well with you and Maria. Please give her our love!June Perryhttps://www.blogger.com/profile/13431678118459690271noreply@blogger.comtag:blogger.com,1999:blog-13789918.post-35014026755407639602013-09-11T09:17:14.527-04:002013-09-11T09:17:14.527-04:00Thanks the calculator and other info. I have made...Thanks the calculator and other info. I have made the Rhinehart recipe that you told me about, which is a fairly close in technique and I enjoy the texture and taste. I look forward to trying this, thanks.<br />Hope you are feeling better.potrronhttps://www.blogger.com/profile/04035656408908723179noreply@blogger.comtag:blogger.com,1999:blog-13789918.post-11445411231750605192013-09-10T19:59:01.602-04:002013-09-10T19:59:01.602-04:00I love GOOD pizza, which is why I've spent so ...I love GOOD pizza, which is why I've spent so much time experimenting to get the kind of pizza I grew up eating in New York. We have a New York pizza place in our local mall's food court and it's just as good those pizzas I grew up eating in the New York area - thin crust, crunchy base, yet foldable,right balance of sauce and cheese. Oh yeah!<br /><br />Our son has a wood pizza oven and they are making some pretty good pizzas. Our daughter in law makes the dough, sauce and toppings, and our son tends the fire and cooks the pizzas. He builds a wood fire for about 4 hours before he starts baking the pizzas; and he's really become quite expert at cooking pretty authentic Neapolitan type pizzas.If I were younger I'd get me one of those wood fired ovens; but at my age, my kitchen set up works pretty well for the type of pizzas I'm making.June Perryhttps://www.blogger.com/profile/13431678118459690271noreply@blogger.comtag:blogger.com,1999:blog-13789918.post-79723513396009364552013-09-10T19:18:21.917-04:002013-09-10T19:18:21.917-04:00June, I take it you like pizza?June, I take it you like pizza?Dennis Allenhttps://www.blogger.com/profile/01170187288282755570noreply@blogger.com