Nov 14, 2005 · Actually, the flour that King Arthur calls Italian-style, which they also call their American clone of 00, is a lower-protein flour, approximately 8.5%. King Arthur All-Purpose, by …

Oct 28, 2012 · The Char like Leopard spots will be on Neapolitan style Pizzas because of 00 flour and Wood fired oven but not on NY Style. NY Style will be very lightly charred. As for killer …

Dec 8, 2006 · What flour do you use, how long do you work it, can you use a Kitchen Aid mixer with the dough hook, how ...

May 7, 2015 · wiseguy NY Pizza's Achievements Adrian Dantley (5/123) Wiseguy NY Pizza, Now Owned by Thompson Hospitality Group, with Multiple Area Locations

Feb 18, 2008 · I'm not that good at making gnocchi. My first attempt actually came out ok-not pillowy, yet not sinkers. Since then, my more recent attempts have involved way to much flour …

Jan 15, 2008 · Ingredients - unusual, good, fresh, natural - where to find them, how to use them. Also food politics - the impact on our lives and health of decisions made by the industrial food …

Jun 9, 2005 · What a coinkydink, I made pizza last night too. Trader Joe's dough. I had italian sausage from Snider's with homemade red sauce.. Mrs JPW had a white pizza with spinach …

Dec 25, 2015 · I've never been sure which index to find things in, so I've divided them into three, mutually exclusive indexes: 1. Stores - Places where you buy things - stores, mail order, online …

Feb 3, 2006 · The one downside to the Italian Store is, indeed, the wait. You can, however, as mentioned above, call ahead for subs AND for pizza. And during the summer, they have some …

Feb 1, 2025 · If you go to the first (non-electron-microscope) picture, you can see (in the bare part around 9:00) a single flake of Malden-like salt. There isn’t much salt at all as a topping; …