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Better Pizza - Better Ingredients


Wolfpack

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Wolfpack

Received a BB this month with some pizza ingredients...and it sure makes a difference...

 

4 cups of flour

 

Antimo Caputo Chef's Flour, 2.2 Pound (Pack of 10)

 

1 1/2 cups of warm water (mix with 1 packet of yeast)

 

Fleischmann's Yeast Pizza, 0.25-Ounce Pouches 3 Count (Pack of 5)

 

1 1/2 tea spoon salt

 

1/2 tea spoon sugar

 

and I use olive oil in the pizza pan...and proofing pan...as needed

 

I put the cheese under the sauce...and I slice it...I do not grate it...

 

Don Pepino Sauce, Pizza, 28 Ounce (Pack of 12)

 

the items sent in the BB were purchased on amazon dot com

Edited by Wolfpack
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TDCNINJA

With the cost of the BB, that comes out to $8.91 a slice.

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Wolfpack

With the cost of the BB, that comes out to $8.91 a slice.

 

I can see why good pizza shops do not stay in business long in Cebu...

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  • 2 weeks later...
Buko Beach

Received a BB this month with some pizza ingredients...and it sure makes a difference...

 

4 cups of flour

 

Antimo Caputo Chef's Flour, 2.2 Pound (Pack of 10)

 

1 1/2 cups of warm water (mix with 1 packet of yeast)

 

Fleischmann's Yeast Pizza, 0.25-Ounce Pouches 3 Count (Pack of 5)

 

1 1/2 tea spoon salt

 

1/2 tea spoon sugar

 

and I use olive oil in the pizza pan...and proofing pan...as needed

 

I put the cheese under the sauce...and I slice it...I do not grate it...

 

Don Pepino Sauce, Pizza, 28 Ounce (Pack of 12)

 

the items sent in the BB were purchased on amazon dot com

WP,

 

Just wondering

 

-How did your pizza stone work out, did it make for a better pie?

 

-From your extensive pizza making experience what's the best locally available pizza sauce, cheese and toppings?

 

-Do you cook your pizza in the oven, on the BBQ or outside in a brick pizza oven? Any tips?

 

-Do you prefer a thick or thin crust?

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Wolfpack

WP,

 

Just wondering

 

-How did your pizza stone work out, did it make for a better pie?

 

the pizza stone is a bit of a trick for it to be useful...we put the oven on 540 (our highest temp option)...and the stone needs to be on the bottom rack of the oven...when the pizza goes in, we reduce temp to 400...this gives the crust the best chance to brown before the cheese burns...

 

-From your extensive pizza making experience what's the best locally available pizza sauce, cheese and toppings?

 

the best cheese, if S & R is out of stock of their bricks of Italian Cheese...there is a place near Mango Ave...a bake shop in cherry court that stocks pretty good bricks of cheese...we have yet to find any decent pepperoni...best bet there is to beg someone from the forums on the way here to bring some pepperoni from the states...pizza sauce, best to have shipped from the states in a BB...

 

-Do you cook your pizza in the oven, on the BBQ or outside in a brick pizza oven? Any tips?

 

we currently use our home oven...building a brick oven is in our thoughts...

 

-Do you prefer a thick or thin crust?

 

we make both, each time...a thick Sicilian and thin round pizza's...freeze the leftovers...

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