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My best pizza to date

Fidel
Fidel Posts: 10,172
edited November -1 in EggHead Forum
Bar None!!!

Four day cold rise on the dough. I used 6-in-1 tomatoes as the sauce base, simmered for an hour with 4 whole cloves of garlic, a few tbsp of minced onion, some minced basil, oregano, and crushed fennel seed.

Topped with sliced whole milk mozz, fresh deli sliced tavern ham, pineapple, and a little shredded mozz to hold it together and a dusting of chopped oregano and basil.

475* for 13 minutes and OH MY what a pie.

The crust was nice and crisp with a tender interior. Toppings could have gone another minute, but was afraid to scorch the bottom. No egg photos because it was pouring rain and my camera is allergic to the water.

All washed down with a nice Ricard's white ale from the frozen tundras of Ontario. This was a good night.


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