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I think Buddy’s uses brick cheese. I use mild white cheddar. The formulation I use is on pizzamaking.com. Buddy’s pizza was studied in depth on the thread (Two Bill’s under the Sicilian board) I started and also on the Buddy’s/Shield thread.

I make the dough and sell what is basically a Buddy’s clone Detroit style pizza at my small pizza stand at market. The dough is 75% hydration. The recipe or formulation and methods have been researched. This is my facebook page for my small market stand with some photos of the Detroit style...

If anyone is interested, on Pizza Making there is a thread about Detroit style pizzas. http://www.pizzamaking.com/forum/index. … 783.0.html At Reply 199 PizzaHog gives his formulation. http://www.pizzamaking.com/forum/index. … l#msg92963 This is where I am currently working on a Buddy’s clone...

BBH, Thanks so much for the links to the cultured butter and the Sasco Cultured Butter Milk. I have a sample of dried Butter Milk from a company. I wonder how that would work instead of using the Saco Cultured Butter Milk. When you say semolina is that the kind of flour you use for the...

BBH: BBH, Sorry, I didn’t respond sooner, but had received a email notification a day earlier that someone had posted on this thread. When I went to look at what was posted it was spam. That is why I didn’t look at your post until today. I appreciate you posting how to get great flavor out of...

Tom, Thanks, and Merry Christmas to you and your family and also to other PMQTT members. I appreciate all the advice you and others so freely share. Norma

Done, Good luck! Norma

Tom, Thanks, I will give that a try. Always your knowledge is so extensive. 😃 Norma

Tom, I find that interesting how pH works with the yeast and acidity. I have a decent pH meter (a Cole Palmer pH meter), that I used, when I made salsa for market. Can I used that to determine if my experimental doughs are ready or if I would need to ferment them longer for a better taste in...

Tom, Thanks for explaining that the vinegar didn’t make the milk sour. When I bake sugar cookies, some breads and banana cupcakes or cakes, I always use this mixture and just added enough vinegar to the milk to make it curdle a little, then the baking soda. I found when using old recipes for...

Tom or anyone else that might be interested, This was my next attempt at the Ultra-Thin par-baked skin and pizza. I used milk, vinegar, and baking added to the par-baked skin formula to try and achieve a better tasting crust, in the finished pizza. The milk was made sour by the vinegar, and the...

Betty and I are corresponding though email now and she gave me more memories of Otis. This is what she wanted to share. Otis was wacky and fun. Very light hearted and I adored him at the time. He was also very handsome. Just remembering Otis. Betty

I contacted a lady that knew Otis at one point in her life. She also has fond memories of Otis and said I could share what she said about Otis. This is an email, I received from Betty. Another member of PMQ think tank contacted me and also is interested in finding out who Otis’s relatives...

Wizzle Wassell, Thanks for sharing your memories of Otis. From your memories I have found out more about Otis and it sounds like he was a person that never gave up, had patience, a concern for his fellow men, wanted to help anyone, and never expected anything back. In my opinion what he did...

After royster13 posted the picture of Otis’s little electric car, I went on Google to search for the car, to see if there was any information on it. This is what I copied and pasted. Norma Thursday, October 4, 2007 Purveyor Pokes Pinholes in Pizza Paucity What many RVers have missed in...

royster, Thanks for looking for a picture for all of the members to see, how Otis delivered his pizzas. His little vehicle sure was unique, just like Otis was. Norma

Jeff Ward, Thanks so much for finding a picture of Otis’s “The Pizza Wheel.†It is nice to be able to see a picture of his pizza business. His place looks great. Even learning where he made forum posts was interesting to hear. I can now understand from all these posts on this thread what...

Tom, That’s good to hear, that L-cysteine is made synthetically today. Maybe I might even try products made with L-cysteine again. LOL I will look into the L-cysteine and also may contact SAF/Red Star Yeast about seeing if I might be able to purchase glutathione. Thanks for you help, Norma

Tom, Thanks for describing the crust as “cold preddedâ€. I never heard of that term before. Since I am only trying this par-bake skin at home to see what kind of results I can achieve and don’t want to use anything like L-cysteine. (“dead yeastâ€, from what I have read about that it is...

qcmike, I really like your new slogan: “THE WORLD WOULD BE A BETTER PLACE WITH MORE PIZZA…PEOPLE!”. I also think it could be read two ways like you posted. I think the world would be a better place if more people would be like Otis. I really eat a lot of pizza, trying out new experiments all...