On Mon, 19 Jul 2010 13:56:04 +0000 (UTC), piedmont >
wrote:

> Didn't want to start an insult war, what you say makes sense, I had an
> ah ha moment with pizza dough after months of reading what seems like a
> lot of over kill from some that professed they had 'THE' way to make
> Brooklyn style pizza dough. When I, on a whim decided to use the Italian
> bread dough for pizza dough, and the first batch I made came out
> excellent, it was a moment of dang! this is easy and I had all these
> others suggestions making it difficult. Of course to each their own,
> whatever keeps one sane, I understand that. Just can't stand what seems
> to be a mass of arm chair experts who get info off the net and try to
> come across as having first hand knowledge. I do not believe that is the
> case here on RFC, one or two but not a majority. The help that I've
> obtained here has mostly been valuable and to the point.

Keep on doing what you're doing, the point is to please yourself not
people who will never taste it. My aha moment this week was grinding
a little salt on the very edge of the pizza (the part with no sauce).
OH, my god - that was good! Everybody commented about how much they
liked it... and it was pretty too.

BTW: what distinguishes Brooklyn style pizza from everything else?
Are you thinking of a particular pizzeria or is this a general style?
Is it based on Roman style, Sicilian style, somewhere else....

--

Forget the health food. I need all the preservatives I can get.