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?
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Last edited by Les; 08-16-2010 at 09:11 PM.
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