Which regional pizza is your favorite?


#1

#2

What the heck alien thing is growing out of the California pizza?


#3

Fire.


#4

Of course! Yes, in California we like our pizza a la flambé. :dancer:t2::fire::pizza::sunglasses:


#5

or fried wonton skins.


#6

The love child of Guy Fieri’s hair and Mario Batali.


#7

Mario Batali or his hair?


#8

Only Guy and Mario know.


#9

Detroit


#10

Did you make that? How did you get those perfect angles?


#11

#12

Thanks. This is something I knew nothing about. And discussions like this about the dough just loses me. Not that I can’t understand it; I just don’t want to. But maybe wienermobile will invite me over some time. :smile:


#13

You don’t need to read the discussion if you’re not interested, you can just follow the recipe.

I just ordered that pan.


#14

I wish!!!


#15

I’ve always described myself as “dough phobic.” They get to talking about ‘hydration’ and %s of this and that. But that recipe sounds doable. Thanks, kiddo.


#16

That’s standard style for Serious Eats. They have a long piece where they explain how they figured out what worked best, but you can skip that and go straight to the recipe.


#17

Oh I know and I love that. It’s just D.O.U.G.H. that freaks me out :slight_smile: