Hi, I am having a huge problem finding ANYONE in my area (Orange County, NY) who has any idea what I'm talking about when I ask for unglazed tiles, like the quarry stone I've heard so much about on this website, that is suitable for baking. I am currently working with a Pampered Chef pizza stone, and while I have to say it has taken quite a bit of abuse and held up well, it's not suited to my needs. First of all, it's round, and fairly small (24" diameter I think), which limits me, and is very frustrating.
Does anyone have a good NY Sicilian style pizza dough recipe? I've had a craving and living in Boston I've only found a few close substitutes. I figured it couldn't hurt to give it a shot at home to hold my over until my next trip home. I know it's all about the dough, it needs to be thick and soft on the inside, a little crispy on the outside and most importantly it has to taste good.
Thank you in advance!
Hi. I am dealing with a dilemma and wanted to know if anyone could help. I’ll do my best to describe the recipe I am looking for and hope that anyone will even know what I’m talking about!
Greetings from Syracuse, NY. I recently saw the UK TFL Meet-up and want to do the same here in Syracuse. If enough people respond and are interested lets make it happen.