I agree. I guess that makes me a pizza whoreOnly commies think there should only be one style of pizza. I think I like the best examples of them all.
I agree. I guess that makes me a pizza whoreOnly commies think there should only be one style of pizza. I think I like the best examples of them all.
I’m a complete and total pizza whore too.I agree. I guess that makes me a pizza whore
The problem is that most everyone in OKC supports the national chain restaurantsI’m a complete and total pizza whore too.
When Papa Murphy’s is the best Oklahoma option for Chicago style that I’m aware of… there is a problem.
We sure do have a lot of local places and chains.The problem is that most everyone in OKC supports the national chain restaurants
That's being inclusiveOnly commies think there should only be one style of pizza. I think I like the best examples of them all.
I’m not fat, I’m pizza genre inclusive….That's being inclusive
Granted, completely depends on the kind of crust you are going for… Sometime try a recipe with less yeast and longer fermentation (overnight). Unbleached high gluten or bread flower is a must too. Try them side by side since your normal dough takes you what, an hour and a half or so.Try making your own.
Pretty much every Sat night we have homemade pizza, including the dough and the sauce. It takes about an hour for the dough to rise, then roll it out. Put whatever you want on it at that point, we grind up provolone and cut up whatever veggies we want. We strictly use provolone. I'll cook a pound of sausage and then freeze it in portions for the pizza, makes it easier that way.
We bake ours at 425 and I slide it off the pan onto the rack for the last 5 min or so. I will say, we have thin crust pizza, but you should be able to get to deep dish with the right pans/tools.
Other pizza when we don't have time or are traveling fills the need, nothing around that's special or as good though.