I'm cleaning off my camera and had some pics we took on the day before New Years Eve .. pizza baking at the store ... ( a continuing saga) ...
3 pies, all 50/50 King Arthur Sir Lancelot / Caputo Pizzeria dough , 60% hydration , overnight ferment and baked at 700 degrees ..took about 2.5 minutes each.
#1Mozzarella and Alta Cucina tomatoes ...
#2 BBQ Chicken Pizza - Chopped chicken breast, my newest Secret BBQ Sauce , Mozz and some of my basic rub .. (this one was better than expected only change next time I'll use a more tangy cheese ..the mozz was buried in the flavor of the sauce and chicken)
#3 featured toppings - pepperoncini, prociutto, sharp provolone and shredded mozz, Alta Cucina tomatoes
All in all another great day of pizza baking and tasting ...as usual.. everything was gone in minutes .
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.