The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Bob writes:

Hello Albert,
I was surprised to see it is almost the same to the one I've used for
many years. The recipe I use was scaled down from a Apizza place in New
Haven I worked at
48 years ago "Nickey's Apizza". I let my dough ferment for a day before
using.

1 Tbs dry yeast or 1 oz cake
12 oz water (1 1/2 c)
2 tsp brown sugar
1 tsp salt
3 Tbs olive oil
20 oz all- purpose flour (4 1/2 c)
I really didn't find any difference in the finished product, both are
excellent.


My response:

Incredible Bob. Increible.

I will post your comments in the Forum. thanks.
thanks so much for being part of pizzatherapy.com


pizza on earth,

albert
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