Attachment 496290
Prosciutto and peaches.
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Attachment 496290
Prosciutto and peaches.
But is it made by real hoes?
Oh dangQuote:
Originally Posted by Powder Ho
was that eaten hot or cold?
Hot, it was awesome.Quote:
Originally Posted by m2711c
Can you PM me your dough recipe?
A little lazy pie tonight. Two cheese with some onion and red pepper as it came out of the oven.
Attachment 496332
I use the 72 hour baking steel recipe and scaled the recipe for a single dough ball.Quote:
Originally Posted by halliday
Attachment 498071Attachment 498073
I think I’ve hit the effort vs quality apex:
- NYT Sam Sifton “Roberta’s” dough recipe, but with 100% bread flour, not multiple flours. The night before. Fridge it. Pull it 1-2hr before use.
- Good Italian tomato paste + warm water + a drop of honey and spices for sauce.
- 3/8” Pizza steel on the Weber (95% there vs a pizza oven plus I can use it for smash burgers, pancakes, sautés, etc..)
- cut it with a cleaver, works way better than my pizza wheel
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Fine works guys.....
FACT
I got some 00 flour. Can't tell any difference from bread flour. I guess my palate is not sophisticated enough.
https://www.seriouseats.com/the-pizz...oams-and-dough
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Attachment 502511
The pita pizza strikes again.
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Bacon!!!!
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fat kid season is upon us
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