View Single Post
Old 03-21-2013, 09:46 PM   #2
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Quote:
Originally Posted by bbqbull View Post
We live in the country. We cannot get a pizza delivered here no matter how hard you try.
We drove 7 miles one way tonite for a pizza. 2 weeks ago the store owners daughter did an awesome job on the pie including double the sauce and cheese.
Tonite we got double screwed on our order.
Long story short we are done with take out pizza.
Problem here is finding the best take out pizza crust recipe.
We cannot buy commercial made pizza dough here as you can in the bigger cities.
I tired Alton Brown's recipe and that stuff is almost impossible to roll out. Almost like a rubber band. I am looking for something that is half way user friendly.
I will be using Phil Rizzardi's sauce that he taught me to make at the A. Royal 2 years ago.
He should open his own chain of pizza shops. The rest would go broke in no time flat!

Thoughts?

Thanks in advance on your advice.
I hear you and understand your dilemma. Ck out this post.
http://www.bbq-brethren.com/forum/sh...d.php?t=156183 You will never go back again!
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Thanks from:--->