50% WW NY Style Pizza

[Shawn W]

A while ago I posted about a WW version of Bryan S NY Style pizza dough http://tvwbb.com/showthread.php?60651-WW-version-of-Bryan-S-NY-Pizza-Dough-2-16-quot-Pies-on-my-Kamado-Pic-Heavy I recently tried it again at 50% WW. I liked the dough better, it handled and performed more like it should be except add the WW flavor. It was pouring rain that day so I used the oven instead of the keg.

Peperoni, mushroom, jalapeno:

Alfredo Sauce, Spinach, slivered garlic, bbq chicken, mushrooms and sun dried tomato. Super tasty!

 

[Dwain Pannell]

I saved the original recipes a while back but kinda forgot about it. The daze long cold ferment is interesting to me. ...but I never planned ahead far enough.

BTW...those look great.

I wonder if I can use a portion of spent grain from my beer brewing in this recipe.

 

[JimK]

Those are nice looking slices!

I wonder if I can use a portion of spent grain from my beer brewing in this recipe.

Sure. Dry it out, grind it to flour and use it instead of WW flour.

 

[Barb D]

That is some awesome pizza great job.

 

[Rich Dahl]

What Barb said.

 

[Craig Alumbaugh]

Those pie slices look delicious Shawn

 

[ChuckO]

Those pizzas look great. I really like that top one

 

[Jason Cee]

Fantastic.