OK...day 3 of the pizza project ... 2 dough types ..one with evoo one without...caputo flour ..blah blah blah blah ...doughballs are now 48 hours old... (details and more pics are on my store's ceramic forum which is sort of our blog)
Today's surprise topping ....anybody? ..anybody??
(Hint..Think Pepe's in New Haven Ct. )
I've got 2 or 3 more days to go ... any requests? (just don't way "Play Free Bird" or my head will explode)
The staff thought these were the best this week so far.
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.