tag:blogger.com,1999:blog-2239521152553433086.post4256578480537797661..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: Technique: Cooking Surfaces for Pizza (Part 7)Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2239521152553433086.post-3631769695960504362011-09-24T16:24:53.668-06:002011-09-24T16:24:53.668-06:00yuck! limp pizza!yuck! limp pizza!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-64429397489132442972011-05-08T22:18:27.718-06:002011-05-08T22:18:27.718-06:00Yes!! All of this series is worth a very careful ...Yes!! All of this series is worth a very careful read. Everyone has different tastes, different hardware and certainly very different ovens. With your testing and trusly strict method, anyone can cook a decent pizza home. Yes, Anyone!! Thanks!!<br />P.S. That simple, basic dough that you use is pretty darn good! It does not need a week in the fridge, but benefits from a day or more. I can be used on short order, but will hold. If it gets any better or more flexible, I guess I forgot why. Your easy, basic test dough is ideal for the un-tricked home oven and eight (~~9-ish?)minutes is a very happy number. Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-35160372318655923742011-05-08T17:19:29.583-06:002011-05-08T17:19:29.583-06:00Love this "pizza surface" series! I'...Love this "pizza surface" series! I'm currently posting a series of homemade pizzas, so I am glad to stumble upon your postings. Very interesting testing.Tracey @ Kitchen Playgroundhttp://thekitchenismyplayground.blogspot.comnoreply@blogger.com