Peter,
I also want to thank you very much,
because the DB2 formulation you set forth did make a great De
Lorenzo/Robbinsville clone in the Blackstone oven. The crust was
exactly like I recall it. It was crispy and crunchy the whole way
across. The only thing the BS didn't do is give a lot of char and I
sure did not miss that.
I only used vegetable oil in the DB2
formulation.
I used Red Pack crushed tomatoes in
thick puree instead of the whole plum tomatoes and Great Value
Crushed Tomatoes in puree. I also changed the cheese to Sargento off
the block Shredded Natural Low Moisture Part-Skim Mozzarella. The
tomatoes and the cheese used make the De Lorenzo clone pizza taste
very good. I did add a little sugar and salt to the tomato blend.
I could press out the dough and stretch
it over my kitchen table in about the same amount of time that the
assemblers do at De Lorenzo's. I didn't time it, but it sure was
fast and easy. The flour photo on the kitchen floor is included.
There was no tearing of the dough and it acted perfect to me.
The De Lorenzo's clone pizza crackled
the whole way across when cutting it. My bottom crust wasn't as
brown as De Lorenzo/Robbinsville, but it was every bit as good or
better in my opinion. The slices stood straight out after being cut.
Each bit gave a different taste and eat bite was crispy and crunchy.
Even after the slices cooled down there was a crispness on the
bottom crust and I only had the pizza on my larger pizza peel. I did
not need a screen to keep the bottom crust crispy. It can be seen
that the cooled slices did droop some though, but that was the same
way they were at De Lorenzo/Robbinsville. I ate all the slices
except two. The dogs were begging for me to give them some small
pieces. I did give them some and and they also loved this pizza.
I did not have to blast the oven at the
end of the bake. It just baked perfect itself.
Everything about this De
Lorenzo/Robbinsville clone was perfect for me.
Norma
