©2004 pizzamaniac.com
 

It was a good day for another tray pizza experiment. Today I wanted to see how it would effect the flavor and texture to allow the pizza to rise in the tray for an hour rather than just 30 or 40 minutes as I had done in other trials. My hope was…

 
  ©2004 pizzamaniac.com
  ©2004 pizzamaniac.com
 

I had some friends by for pizza tonight and decided that it had been a while since we’d done the ol’ buffalo chicken pizza. After stretching a ball of Bill’s Traditional dough, I broke out th…

With a batch of Bill’s Traditional on hand, I decided to produce a pizza that I’d seen recently in a local pizza shop. The pizza base was ranch dressing and it was topped with tomatoes, bacon, chicken, mozzarella, and a ranch dressing drizzle. I used a small ball of 24 hour dough to pop…

Wow, I bought my fourth 50 pound bag of Pilsbury Hi Gluten flour today. Man, that stuff goes fast!
Read about my flour counter …
Original post by PizzaBill

 
  ©2004 pizzamaniac.com
  ©2004 pizzamaniac.com
 

My parents were visiting that weekend so I decided to give the tray pizza another shot. that day I applied a bit more patience to the process and increased the rise instance of both rise periods. I all…

 
  ©2004 pizzamaniac.com
  ©2004 pizzamaniac.com
 

I know that serving a pizza only 3 times really doesn’t seem like adequate to shout a pizza done, but the Garlic Chicken and Alfredo Spinach pizza has arrived. I served it again for some more hum…

American pizza came to be 100 years ago . That’s when Gennaro Lombardi received the first license in New York City to run a pizzeria. The immigrant bread baker opened Lombardi’s pizzeria in 1905 at 531/2 Spring Street in New York City in 1905. Happy Birthday to our favorite food!
Re…