Quote:
Originally Posted by LMAJ
How many pies do you make with this?
|
That depends. But making a traditional thin crust NY sytle I would say 3 or 4 22 inch pies.
Sometimes I go thin crust, light on the sauce where its almost translucent and you can see the dough, and other times when im making sicilian style thick crust, I go heavy on the sauce where the dough is completed covered with a layer of sauce.
__________________
Site Administrator and
Grand PooBah
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB ( Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
News Flash:
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.
WWW.BBQ-BRETHREN.COM
|