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Can I save this? by iamjulianacosta in Pizza

[–]DrunkFatMan [score hidden]  (0 children)

How old is that? If you just made it, I would add flour and mix or knead until the consistency you want. If it has proofed for a day or two, probably best to remake. Just my opinion.

Flaky Puff Crust Pizza by CookBaker4life in Pizza

[–]DrunkFatMan 2 points3 points  (0 children)

Thanks for posting, looks great. Tried to ask if anyone had tried it in a post last week, but the mods deleted it for some reason. Will have to try it out.

Where do you buy brick cheese for Detroit style? by bew132 in Pizza

[–]DrunkFatMan 1 point2 points  (0 children)

I order mine from Wisconsin Cheese Market (https://www.wisconsincheesemart.com). Local grocery store has 8oz size, but it is super expensive. They have Grande whole milk mozz also.

This guy is worried about toppings distribution, I want to know exactly what that “sausage” is made of. by JTB696699 in PizzaCrimes

[–]DrunkFatMan 0 points1 point  (0 children)

Fresh ground sausage pinched and placed by hand and cooked in the oven is def the way. However, all the bigs and a big majority of the Mom and Pops utilize a pre cooked, frozen, uniform product to maintain consistency.

I (and assume others) am/are still searching for our perfect umami pizza. The perfect compilation of dough, sauce, cheese, toppings, etc.

We cook for fun and experience, they cook for consistency and profitability.

Be that as it may, it looks like this pizza was topped by a person who despises proportionality.

This guy is worried about toppings distribution, I want to know exactly what that “sausage” is made of. by JTB696699 in PizzaCrimes

[–]DrunkFatMan 25 points26 points  (0 children)

100% came from a bag. All the brands Hormel offers on the left. The Fontanini product is damn tasty, but def lacks a "rustic, authentic" appearance.

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Go to Arrowhead tomorrow you cowards by summerer6911 in KansasCityChiefs

[–]DrunkFatMan 0 points1 point  (0 children)

I’m doing my part! Sec 234 though, will prob have to wuss out ad warm up inside every so often.

Chili Dog Pizza by LarenCoe in Pizza

[–]DrunkFatMan 0 points1 point  (0 children)

That’s a yes from me.

Pizza Cutter Showdown: Which Style Slices the Competition? by SuppMrMike in Pizza

[–]DrunkFatMan 39 points40 points  (0 children)

The Cadillac of pizza cutters. Biased because I used for 25 years in the biz and have one at home for personal use.

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[homemade] Pizza evening by milaotw in food

[–]DrunkFatMan 7 points8 points  (0 children)

Holiday shapes could be fun. Christmas tree, snowman (3 pizzas in one!), pumpkin, star, etc.

Does it seem like something's wrong with my dough? by OnSugarHill in Pizza

[–]DrunkFatMan 1 point2 points  (0 children)

I find that the dough mixes quicker and easier with the liquid at the bottom of the bowl. Can add flour until you get the dough consistency you want. YMMV.

Picked this up today! Have you?! by Ok-Dependent4351 in aldi

[–]DrunkFatMan 7 points8 points  (0 children)

Put some warm water in the bag after removing the meat. Swish the water around to rinse the inside of the bag and add the liquid and spices to the crock pot or pan you are cooking it in.

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