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Pizzas on The Baking Steel

WTF happened to this place the last couple months....lots of chaos it seems.

Setup was 16" stone on top of AR, copper T's with steel on top, cooked at 700 for just a couple minutes. Dough was Neopolitan recipe from serious eats.

First pie was ham, fresh mozz, roasted corn, goat cheese dollops finished with a balsamic reduction drizzle
Second was asparagus from the garden, ham and fresh mozz and same goat cheese.


Pretty good for first try with steel, although I'm not sure if that is that much better than on stone...nice thin crust that's still has a good amount of chew to it, but I was getting those kind of results before.


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