Okay, so this post is totally not Xavier-related, but it is important nonetheless. We've been experimenting with making an Apizza Scholls quality pizza using the no-knead method for making the dough & we're getting closer than we ever thought possible. Aside from having a few sauce issues & some trouble getting the timing precise, we are turning out some mighty fine pies.
Friday, March 19, 2010
pizza experiments
Okay, so this post is totally not Xavier-related, but it is important nonetheless. We've been experimenting with making an Apizza Scholls quality pizza using the no-knead method for making the dough & we're getting closer than we ever thought possible. Aside from having a few sauce issues & some trouble getting the timing precise, we are turning out some mighty fine pies.
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Dad will want to know your recipe and process for the crust!!
ReplyDeleteCan't wait to hear about your experiments! Dave and I love to do pizza at home too, but haven't tried the Apizza long slow rise yet.
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