It's been too long! Pizza!

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P. Willenberg
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It's been too long! Pizza!

#1101 Post by P. Willenberg » June 26th, 2017, 6:24 am

Crème Fraiche, Pancetta, Radicchio, Farm Eggs, finished with Onion Tops, Parm.
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#1102 Post by P. Willenberg » June 26th, 2017, 6:25 am

Rim shot!
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#1103 Post by Andrew M c C a b e » June 26th, 2017, 7:40 am

Larry P wrote:+1 Beauty!

Mine's home-made; whole thread on it here: http://www.wineberserkers.com/forum/vie ... 6&t=129010
Nice oven Larry. i thought about doing a Pompeii but I'm not a great mason so I decided to go with the FGM. I also grew up in Metro Detroit so that style holds special place in my heart.
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#1104 Post by Larry P » June 30th, 2017, 11:52 am

Some pizzas from last weekend:

#1 Seafood pizza with shrimp, scallops, crab, butter, garlic, parsley, Parmigiano Reggiano, and a touch of cream.
#2 Margherita
#3 Quattro Formaggi with Mozzarella di Bufala, aged provolone, Ricotta Salata, and Parmigiano Reggiano, plus basil, EVOO, and tomatoes.
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Last edited by Larry P on June 30th, 2017, 11:55 am, edited 1 time in total.
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#1105 Post by Larry P » June 30th, 2017, 11:54 am

...continued:
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#1106 Post by P. Willenberg » June 30th, 2017, 12:24 pm

you're running HOT, Larry!
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#1107 Post by Sherri S h a p i r o » June 30th, 2017, 2:13 pm

Wow Larry! Awesome!

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#1108 Post by Larry P » July 1st, 2017, 12:37 pm

P. Willenberg wrote:you're running HOT, Larry!
Sherri S h a p i r o wrote:Wow Larry! Awesome!
Thanks, thanks. Someone distracted me for a split second while doming the quattro, but otherwise the heat was just right [diablo.gif]

One thing that worked well for me that I hadn't really planned, I usually cook immediately after clearing and swabbing the hearth, but guests and socializing, and grilling the shrimp and scallops, left it sit for about 45 minutes after swabbing and before launching my first pizza. ...and I had better balance of top & bottom heat; very easy to manage.
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#1109 Post by Larry P » July 1st, 2017, 1:55 pm

Andrew M c C a b e wrote:
Larry P wrote:+1 Beauty!

Mine's home-made; whole thread on it here: http://www.wineberserkers.com/forum/vie ... 6&t=129010
Nice oven Larry. i thought about doing a Pompeii but I'm not a great mason so I decided to go with the FGM. I also grew up in Metro Detroit so that style holds special place in my heart.
I think you made the right call. The FGM has about the perfect dimensions for pizza making. Most of the Pompeii ovens you see, do not. The people who tell you it doesn't make a difference - take a look at their pizzas and judge the value of their opinion from that.
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#1110 Post by Larry P » July 1st, 2017, 4:26 pm

P. Willenberg wrote:Crème Fraiche, Pancetta, Radicchio, Farm Eggs, finished with Onion Tops, Parm.
Looks excellent Paul.
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#1111 Post by MBerto » July 3rd, 2017, 9:07 am

Larry how long does it take you to get that thing up to temp?
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#1112 Post by Larry P » July 4th, 2017, 9:26 am

MBerto wrote:Larry how long does it take you to get that thing up to temp?
About 3 hours from cold. It it's already warm, more like an hour. We cook in it for days after firing. The day after firing for pizza, the oven is 400ºF-450ºF then drops about 100º/day after that.
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#1113 Post by Alain M » July 14th, 2017, 3:04 am

Noobie question: I see that a lot of you guys pizzas' are a tad burnt on the outer edge. I don't mind a bit char myself but sometimes too much of it in one bite will give an off flavour.
Would adding some flour on the edge just before putting in the oven help with this?

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#1114 Post by scamhi » July 14th, 2017, 6:00 am

Alain M wrote:Noobie question: I see that a lot of you guys pizzas' are a tad burnt on the outer edge. I don't mind a bit char myself but sometimes too much of it in one bite will give an off flavour.
Would adding some flour on the edge just before putting in the oven help with this?

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it would burn the flour. don't do it.
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#1115 Post by Brian Tuite » July 14th, 2017, 6:04 am

scamhi wrote:
Alain M wrote:Noobie question: I see that a lot of you guys pizzas' are a tad burnt on the outer edge. I don't mind a bit char myself but sometimes too much of it in one bite will give an off flavour.
Would adding some flour on the edge just before putting in the oven help with this?

Alain
it would burn the flour. don't do it.
Burnt edges are my queue to pull it out.
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#1116 Post by P. Willenberg » July 14th, 2017, 11:35 am

Alain M wrote:Noobie question: I see that a lot of you guys pizzas' are a tad burnt on the outer edge. I don't mind a bit char myself but sometimes too much of it in one bite will give an off flavour.
Would adding some flour on the edge just before putting in the oven help with this?

Alain
I've seen chefs (all from NY) do this. Then they knock off the flour before serving. sometimes they will brush the crust with oil after knocking off the flour too. Lots depends on your temp and hydration but it's a cheap experiment, try it!
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#1117 Post by Scott Sutherland » July 14th, 2017, 1:16 pm

Larry,

I'm sure you posted this somewhere, but I can't find it -- what dough recipe do you use?

Do you think it would work for an oven pizza or a BGE pizza where the temps are lower and cooking times longer?

I ask because I recently used a recipe in the forkish pizza book where he modified the hydration for home oven to wood fired oven

Thanks!

scott

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#1118 Post by ybarselah » July 14th, 2017, 4:45 pm

P. Willenberg wrote:
Alain M wrote:Noobie question: I see that a lot of you guys pizzas' are a tad burnt on the outer edge. I don't mind a bit char myself but sometimes too much of it in one bite will give an off flavour.
Would adding some flour on the edge just before putting in the oven help with this?

Alain
I've seen chefs (all from NY) do this. Then they knock off the flour before serving. sometimes they will brush the crust with oil after knocking off the flour too. Lots depends on your temp and hydration but it's a cheap experiment, try it!
where exactly? i've never seen this at any of the Neopolitan places.

the famous leopard spots are one of the hallmarks of a proper Neopolitan pie. needs to be balanced however. and in those ovens, that's usually a few seconds either way. it's really easy to get right if you do it perfectly. ;-)
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#1119 Post by Larry P » July 15th, 2017, 1:47 pm

Scott Sutherland wrote:Larry,

I'm sure you posted this somewhere, but I can't find it -- what dough recipe do you use?

Do you think it would work for an oven pizza or a BGE pizza where the temps are lower and cooking times longer?

I ask because I recently used a recipe in the forkish pizza book where he modified the hydration for home oven to wood fired oven

Thanks!

scott
Mine lately has been 100% Caputo "00" Chef's flour, 69% spring water, 3% salt, 6% sourdough starter. Dough balls are between 250g-275g. Through my spreadsheet it looks something like this:

Code: Select all

Dough    275g    
# of Balls      1     2     3      4      5      6      7      8    
Flour   100%    158   315g  473g   630g   788g   946g   1103g  1261g
Water   69%     109g  217g  326g   435g   544g   652g   761g   870g
Salt    3.00%   4.7g  9.5g  14.2g  18.9g  23.6g  28.4g  33.1g  37.8g
Levain  6.00%   9.5g  18.9g 28.4g  37.8g  47.3g  56.7g  66.2g  75.6g
The real trick here is working with the high hydration. I mix it in a mixer until a ball forms, then rest for 20-30 minutes, knead in the mixer for about 8 minutes, then do stretch-and-fold on 20-30 minute intervals. After the 3rd or 4th round of stretch & fold, the dough firms up nicely and gets very smooth and stretchy. Then ball it up, dust with flour, and ferment average of 48 hours.

When I was cooking on the BGE, my main difference was I'd use 50% AP flour and 50% Caputo "00". The "00" flour won't brown and lower temps, but still adds some tenderness. I was probably 63-65% hydration back then, but my change there probably had more to do with just learning to handle the high-hydration dough than it did with lower temp BGE. It's quite a challenge to balance top and bottom heat on the BGE, especially because you lose so much with the lid open.
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#1120 Post by Larry P » July 15th, 2017, 1:56 pm

Alain M wrote:Noobie question: I see that a lot of you guys pizzas' are a tad burnt on the outer edge. I don't mind a bit char myself but sometimes too much of it in one bite will give an off flavour.
Would adding some flour on the edge just before putting in the oven help with this?

Alain
For me the char is intentional, although sometimes I make a mistake and overdo it a little (someone distracted me while I was taking out that quattro fromaggio above) and if you're trying to do 60-90" pies at 900º+ then you're on a knife's edge between perfection and disaster. If you don't like the char, then just cook at a lower temp. Raw flour on the edge of the crust will burn and taste very bitter. The Neopolitan "slap" technique of stretching dough is largely developed to shake off excess board flour before going into the oven.
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#1121 Post by ybarselah » July 15th, 2017, 2:07 pm

Larry P wrote:
Alain M wrote:Noobie question: I see that a lot of you guys pizzas' are a tad burnt on the outer edge. I don't mind a bit char myself but sometimes too much of it in one bite will give an off flavour.
Would adding some flour on the edge just before putting in the oven help with this?

Alain
For me the char is intentional, although sometimes I make a mistake and overdo it a little (someone distracted me while I was taking out that quattro fromaggio above) and if you're trying to do 60-90" pies at 900º+ then you're on a knife's edge between perfection and disaster. If you don't like the char, then just cook at a lower temp. Raw flour on the edge of the crust will burn and taste very bitter. The Neopolitan "slap" technique of stretching dough is largely developed to shake off excess board flour before going into the oven.
that's a bingo.
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#1122 Post by P. Willenberg » July 17th, 2017, 8:20 am

ybarselah wrote:
P. Willenberg wrote:
Alain M wrote:Noobie question: I see that a lot of you guys pizzas' are a tad burnt on the outer edge. I don't mind a bit char myself but sometimes too much of it in one bite will give an off flavour.
Would adding some flour on the edge just before putting in the oven help with this?

Alain
I've seen chefs (all from NY) do this. Then they knock off the flour before serving. sometimes they will brush the crust with oil after knocking off the flour too. Lots depends on your temp and hydration but it's a cheap experiment, try it!
where exactly? i've never seen this at any of the Neopolitan places.

the famous leopard spots are one of the hallmarks of a proper Neopolitan pie. needs to be balanced however. and in those ovens, that's usually a few seconds either way. it's really easy to get right if you do it perfectly. ;-)
I don't know where they worked but it wasn't at Neapolitan places. Are food fired ovens legal in New York?
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#1123 Post by Victor Hong » August 20th, 2017, 5:29 pm

Clam, Vidalia onion, caramelized garlic, and bacon pizza, garnished with lemon zest.
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#1124 Post by mike pobega » August 21st, 2017, 6:03 am

In my estimation, char is a product of the heat/hydration and adding flour would be a no-no. Loose flour would burn and be bitter.

Wood burning ovens in NYC are legal. Its the coal that is limited.

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#1125 Post by Victor Hong » August 21st, 2017, 6:36 am

Par-bake in standard oven.

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Controlled charring over grill.

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Finishing with separately cooked toppings.

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#1126 Post by MBerto » August 21st, 2017, 7:23 am

Victor good to see you're enjoying your vacation.
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#1127 Post by Victor Hong » August 21st, 2017, 11:26 am

Come visit! Thank you.
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#1128 Post by Victor Hong » August 22nd, 2017, 7:15 am

Note the parchment paper liner for the oven par-baking stage, to prevent the crust from sticking to the pan, when subsequently flipped for bare grilling. You can use instead a greased sheet of foil.

When you flip the par-baked crust onto a hot grill for charring, just peel off that sheet. Then, use tongs to turn and flip the crust for even cooking, in case the grill has uneven hot zones.
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#1129 Post by MBerto » August 24th, 2017, 12:45 pm

I've always par baked directly on the grill, and generally had good results, but doing it in the oven would certainly be more consistent.
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#1130 Post by MBerto » September 19th, 2017, 1:26 pm

ImageUntitled by exemplaria, on Flickr

ImageUntitled by exemplaria, on Flickr
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#1131 Post by Jorge Henriquez » September 19th, 2017, 2:24 pm

Victor Hong wrote:Clam, Vidalia onion, caramelized garlic, and bacon pizza, garnished with lemon zest.
z.jpg
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#1132 Post by Bruce Leiser_owitz » September 19th, 2017, 6:53 pm

Tonight's fennel pizza, before and after baking. Garlic oil, sauteed fennel, sauteed mushrooms, Italian sausage, and fresh and shredded mozzarella. Finished after baking with fennel fronds and fennel pollen.

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#1133 Post by Joe Chanley » September 20th, 2017, 5:35 am

that sounds amazing

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#1134 Post by Brian Tuite » September 20th, 2017, 5:57 am

I call this one the kitchen sink. A knife and forker for sure.
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#1135 Post by P. Willenberg » September 20th, 2017, 6:30 am

Fried pizza that's been topped after cooking. One is a red sauce with ricotta and anchovies. The other is a tuna mayo with Allan Benton 18mo ham.
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#1136 Post by Larry P » October 6th, 2017, 5:23 pm

Some pizza from last weekend...

#1 Margherita
#2 The "Russian Roulette" Fire-roasted Shishito peppers with mozz, dry-cured olives, asiago, light tomato sauce.
#3 Crimini and Maitake mushrooms, garlic, Tallegio, Fontina, post-bake arugula
#4 "Bird's Nest" roasted asparagus with Tallegio & Fontina and egg

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#1137 Post by Kelly Walker » October 10th, 2017, 4:21 pm

Had a couple of great pies at Marta in NYC last week. Squash blossom white is killer
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#1138 Post by ybarselah » January 16th, 2018, 6:27 am

Made a few pies this weekend at a friend's house with the blackstone - i love the thing. but on the second use, the stone broke. so need to replace, ideally with a steel.

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crumb shot - really beautiful negative space and flavor (4 day cold ferment with a combo of dry yeast and natural starter).

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#1139 Post by Jorge Henriquez » January 16th, 2018, 8:19 am

Beautiful shot & air pockets!
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#1140 Post by ybarselah » January 17th, 2018, 3:38 pm

Jorge Henriquez wrote:Beautiful shot & air pockets!
thanks fam
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#1141 Post by Kenny H » February 12th, 2018, 5:09 pm

Did a burmese recipe on Friday and had some of the leftover sauce for pizza. It is two whole heads of garlic roasted super low in 1/2c of ghee/oil, then pureed w turmeric paprika fish sauce and shrimp paste. I paired it w grilled eggplant snap pea pickled garlic pickled serrano grilled green onion. That garlic sauce is KILLER.
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#1142 Post by mike pobega » February 24th, 2018, 4:08 pm

I'm back.
Took a little break from pizza making. I have been thinking about my trip to Naples last March and was watching some videos from da Michele and Pepe in Grani in Caiazzo, Italy. The former I visited and the later I never got to but new April I will correct that.
Today's pizza was done on the Weber at about 6 minutes. I used Miracolo di San Gennaro tomatoes and imported Bufala mozzarella (Campania). I wanted to get the simple yet awesome quality I found in Naples and overall, I was quite happy. I had a single jar to sample and after we ate I ordered five more from Giustiamo. It's spectacular.
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Larry P
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It's been too long! Pizza!

#1143 Post by Larry P » March 20th, 2018, 11:09 am

Kenny H wrote:Did a burmese recipe on Friday and had some of the leftover sauce for pizza. It is two whole heads of garlic roasted super low in 1/2c of ghee/oil, then pureed w turmeric paprika fish sauce and shrimp paste. I paired it w grilled eggplant snap pea pickled garlic pickled serrano grilled green onion. That garlic sauce is KILLER.
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That sounds and looks amazing Kenny!
P ! g g ! n s

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Kenny H
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It's been too long! Pizza!

#1144 Post by Kenny H » March 20th, 2018, 9:14 pm

Larry P wrote:
Kenny H wrote:Did a burmese recipe on Friday and had some of the leftover sauce for pizza. It is two whole heads of garlic roasted super low in 1/2c of ghee/oil, then pureed w turmeric paprika fish sauce and shrimp paste. I paired it w grilled eggplant snap pea pickled garlic pickled serrano grilled green onion. That garlic sauce is KILLER.
2E480CCA-D776-4F34-816A-9B652AAD97BE.jpeg
1202CC10-0BE7-43F5-9C7E-3924174BA764.jpeg
That sounds and looks amazing Kenny!
Thanks Larry! It was epic and I don't say that lightly. The tip on the recipe was from a Paul Willenburg cookbook recommendation, and I don't think there is a better pizzaiola to learn from here but you and him!
H0eve!kamp

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It's been too long! Pizza!

#1145 Post by Michae1 P0wers » March 22nd, 2018, 1:27 pm

mike pobega wrote:I'm back.
Took a little break from pizza making. I have been thinking about my trip to Naples last March and was watching some videos from da Michele and Pepe in Grani in Caiazzo, Italy. The former I visited and the later I never got to but new April I will correct that.
Today's pizza was done on the Weber at about 6 minutes. I used Miracolo di San Gennaro tomatoes and imported Bufala mozzarella (Campania). I wanted to get the simple yet awesome quality I found in Naples and overall, I was quite happy. I had a single jar to sample and after we ate I ordered five more from Giustiamo. It's spectacular.
Mike, what are you using to cook on the Weber? The inset stone that Weber sells, or just a regular stone, or something else entirely. I'm extremely happy with the results I get inside but I'd love to have an outdoor option for warmer weather but have never really tried making it on the Weber.

Thanks.

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It's been too long! Pizza!

#1146 Post by P. Willenberg » March 23rd, 2018, 8:45 am

Mike, you should post links to those videos.
Paul (@pwillen1 on CT, Twitter, Instagram)
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Bruce Leiser_owitz
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It's been too long! Pizza!

#1147 Post by Bruce Leiser_owitz » April 9th, 2018, 9:19 am

I made this pie over the weekend based on the suggestions of someone from another Internet group, with my own twists:

--Fresh Basil
--Charred scallions
--Smoky bacon lardons
--Shrimp
--Crimini mushrooms
--Fresh mozz. and shredded mozz.

Pretty tasty!

Bruce
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Re: It's been too long! Pizza!

#1148 Post by Sarah Kirschbaum » September 2nd, 2018, 6:05 am

We are trying out the dough recipe from Joe Beddia's Pizza Camp this weekend for the first time. We were fan's of Beddia before he closed his Fishtown location just a few blocks from our house. His style is different from the very classic Neapolitan we usually make, but we only decided to make pizza yesterday and our dough takes a 5 day retarded ferment, so we looked for an alternative. We are working hard to overcome our desire to adjust the recipe this first time, and are making it exactly to his specifications including some things we normally wouldn't include, like a little sugar. The ratios are different, too, and it wouldn't fit in the mixer, so it's all by hand this time.

The dough has been in the refrigerator overnight, and will come out around noon (about 30) hours to shape and allow to rise at room temp for 3-4 hours. Not at all what we're used to, so we're a little nervous! Has anyone used the Pizza Camp recipe before?

I'll try and post some pictures later.

Cheers!

Sarah

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Re: It's been too long! Pizza!

#1149 Post by Sarah Kirschbaum » September 3rd, 2018, 5:02 am

Glad to report things worked reasonably well. Beddia's dough is a solid recipe, perfectly acceptable when we want the process to go faster than our usual prep. We'll tweak it next time in a couple of ways, but overall it was quite nice. Maybe a bit fluffier and chewier than is ideal for me, but I think it would have been ideal for many people who prefer that texture. It was easy to work and had good, if not terribly complex flavor. One of our guests expressed a dislike of too many "leopard spots," so the pies were a little less browned than I like. Here are a few of the best:






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mattcitrang
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Re: It's been too long! Pizza!

#1150 Post by mattcitrang » September 3rd, 2018, 5:08 am

I'd be more than happy to eat those. They look great. I'm getting hungry.

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