I have that slicer tom does ya change thickness while in use all by its self?i love it but that 1 thing bothers me a bit
Some home made pastrami?
Looks pretty sinful...
And Nachoman needs a new username. Pizzaman!
ill tell ya 1 thing once u slice u own meat u will never go back to a deli.its so darn good
Too late, I looked! :D Looks like you are really getting back on track Tom. This is good to see. And,like most dudes,
you have the proverbial stack of dirty dishes, and pots and pans.
Nice to see you up, about, and smiling, Tom! Protein is good for healing.
And I noticed the dishes/pots/pans were cluttered, but weren't piled in a sink (ie: they appeared clean)
Six pizzas for eight people. Is that wrong?
I need more pans!
<-- hungry. I knew the job was dangerous when I took it.
Couple of dough tricks that work for me... I blend flours and experiment with ratio. 3:1 high gluten pizza flour to a whole wheat pastry flour is a favorite. I like real butter in my dough/crust instead of oil. I like to add spices to the dough, like an apple spice or pumpkin spice mix that I also use for pie, and/or something hot like powdered hab or ghost pepper, sometimes garlic. If I want a flat/thin crust, I'll use a BIG rolling pin, makes it easy/consistent. If dough is pulling back in after rolling, flip it and let it rest a minute. If I'm after a taller crust, I'll use 1/2 to 1 teaspoon of baking powder to give the dough a little structure and lift. Lastly, I've noticed if I add a bit of sugar to the sauce, pizza disappears quicker.
Do we get to see any pictures of the home made rye bread that goes with all this ?
We all know there is a loaf of crusty bread somewhere in that kitchen.