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New Year's Eve, Eve pizza !
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SmokinGuitarPlayer
Posts: 698
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 .
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.
Comments
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Nice pies Fred! The crust looks really good. Have a great New Year!
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Dale, I'm obsessed with my corniccione! Come up some Saturday and I'll feed you.
FB/SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
I'll be up soon!
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