Moved my daughter down to Las Vages this weekend and had dinner there last night. It's a HUGE coal fired oven and they cook a very thin crust. My wife and children liked it but I've been spending all my time trying to get a good thick crust. Thats what I preferr. (They did an awesome white pizza - no sauce at all - just motz from what I could tell). So... whats the best way to achive both?
|All times are GMT -7. The time now is 05:26 AM.|
Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC