Country Market & Auction
And my pizza stand if you scroll down. Norma’s Pizza http://www.rootsmarket.com/standholders.asp
"Your Dollar Buys More At Root's"
CELEBRATING OUR 85th ANNIVERSARY in 2010
"OPEN THIS TUESDAY and EVERY TUESDAY ... ALL YEAR LONG !
NORMA'S PIZZA - $.25 OFF PIZZA SLICES . Norma's Handmade Pizza is made fresh every Tuesday. Pizza is available in SLICES and WHOLE PIES. ( Area #4, Main Market Building NEXT TO VITACRAFT COOKWARE & BEV'S BOOKSTORE ) OFFER IS GOOD THROUGH DEC. 2010
ROOT'S "IN THE NEWS"
IN BON APPETIT MAGAZINE - "Local farmers, particularly Amish and Mennonite, are always found at the Dutch country's abundant farmers' markets, including Root's Country Market & Auction, my favorite, outside East Petersburg. It's a sprawling, ramshakle complex where goats, chickens, ducks and rabbits are auctioned off every Tuesday and all manner of Dutch goodies (from Lebanon bologna to guilty-pleasure whoopie pies you eat right on the spot) can be purchased from the farmers, butchers, and bakers who made them." Pennsylvania Dutch Treat by Mark Rozzo, Bon Appetit Magazine, August, 2010
"If you really want to make a day of it... Here is (one of two) fantastic markets that combine indoor and outdoor vendors that I promise will make the drive and day worthwhile. Every Tuesday as well as the first Saturday of each month, Root's Country Market & Auction in Manheim, PA is a farm shoppers dream. ... They have just about everything for sale from produce, plants, flowers and food stands with amazing prices to Florida type flea market items and live farm animals such as chickens, roosters, goats, etc." ... "There's even a "Pickle Lady" stall indoors... who makes the best homemade pickles I've ever tasted, in more varieties than you can imagine. There are about four huge indoor buildings, as well as maybe hundreds of outdoor vendors..." Best Tastes by Ilene Spector, Special Writer, Baltimore Jewish Times, July 2, 2010
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
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