Meatza

OLS · 10-12-2011, 06:03 AM

What you need to do with that, were you actually to have the nards to DO SUCH A THING TO BEGIN WITH
is to overwork the ground meat so that it really gets stiff and make it as thin as a thin pizza. Naturally, you would
want to season it, as you said the whole thing was bland. But I think it was just too much meat overwhelming
the toppings. Ground meat gets pretty cohesive once you work it too much. Should really hold together. I would
suspend a vented pizza pan above another pan on a cooling rack, to let the fat drain away. Your meat looks to be
3/4 -1 inch thick there, you could get it to 1/4 - 3/8ths I think

10-12-2011, 06:03 AM	#3
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: Meatza What you need to do with that, were you actually to have the nards to DO SUCH A THING TO BEGIN WITH is to overwork the ground meat so that it really gets stiff and make it as thin as a thin pizza. Naturally, you would want to season it, as you said the whole thing was bland. But I think it was just too much meat overwhelming the toppings. Ground meat gets pretty cohesive once you work it too much. Should really hold together. I would suspend a vented pizza pan above another pan on a cooling rack, to let the fat drain away. Your meat looks to be 3/4 -1 inch thick there, you could get it to 1/4 - 3/8ths I think