As some of you know, I'm working on a Pizza Dough kit so I've been experimenting a LOT with flours , etc. etc. Here's today's pies. I'm "going for" pies similar to Patsy's in Harlem lately... Pie #1 has the cheese on the bottom, Pie # 2 same exact pie but cheese on the top. Both have hand-crushed Alta Cucina plum tomatoes.. and I smeared some Bacio "Kiss of Garlic" spread on each before saucing / etc.
Both pies 50/50 blend of Caputo Pizzeria and Caputo Rinforzata flour, 60% hydration, baked at 750 ish degrees in 2 minutes aprox.
This dough was made earlier today so it's less than one day old..i made 12 doughballs today so I'll be baking 2 pies each day and we can see how the dough matures and bakes differently. I will post them on our websites forum everyday and if I have time, post them here also so everybody can see what happens as the dough matures.
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.