Recent content by Bobino

Try decreasing your water a little and increasing your oil. maybe 56%-57% water and 3-3.5% oil. The added oil should yield a more tender crust. Don’t go over board on your oil though as too much oil will make a crust that lacks the “bite” that is characteristic of New York style pie. Good luck, Bob

I have a good seller that I call Ocean Pizza. The sauce is olive oil, basil, and garlic powder which I prepare in a food processor. On top of that goes your normal cheese amount and then seafood. I use squid rings, shrimp and clams. I steam the seafood in a pan prior to making pizzas. Steam the...

I use a postal scale. They are very durable and inexpensive. I have been using my current scale now for several years… They range from $20 and up. I am using this one http://www.postalscales.com/product_inf … ducts_id=7.