On Wednesday, December 2, 2020 at 7:57:14 PM UTC-5, cshenk wrote:
> Thomas wrote:
>
> > On Tuesday, December 1, 2020 at 6:23:53 PM UTC-5, Dave Smith wrote:
> > > On 2020-12-01 5:12 p.m., Snag wrote:
> > > > On 12/1/2020 3:32 PM, Dave Smith wrote:
> > >
> > > >> I was never really big on pizza and was never impressed with any
> > > from >> the chains. There are a couple independent pizzerias in
> > > town that make >> good pizza. It is interesting that a lot of
> > > people love one and not >> the other and a lot of people have
> > > opposite preferences. >>
> > > >>
> > > >
> > > > It's all in the sauce , man . The sauce is the conductor for the
> > > > entire pie , the toppings are the instruments . Some like a heavy
> > > > bass note , some like piccolos and flutes ... we like a balanced
> > > > medley of flavors .
> > > For years I had a gall bladder issue that made tomatoes a problem
> > > for me, so I tended to avoid a lot of Italian foods. Now I can eat
> > > the stuff once in a while and started to like pizza more than I
> > > used to. The best pizza I ever tasted had no tomato sauce at all.
> > > It had sliced eggplant and goat cheese. It was delicious.
> > Sauce. Furmanos with pinch sugar, pinch salt, dash italian seasoning
> > from Mck.
> >
> > Here we go...
> > 1 and a q cup 110 water
> > 2 ts sugar divided
> > 2 and q yeast
> > 3.5 to 4 c ap or 00
> > 1 ts salt
> > 1 ts ea basIl, oreg, marj
> > oil for finish
> >
> > Water, sugar yeast 5 min
> > Bowl, flour, salt 1 ts sugar and herbs
> > Well yeast mix and oil
> > Mix and knead 6 min
> > Greased bowl rise in frig overnite
> > Room temp b4 rolling
> > I use Floyds pan for baking, deep dish style. Makes 2 heafty pizzas.
>
> You may want to try that again as it makes no sense.
What makes no sense?well is the bowl if that was it.