For our regular Saturday Demo Cook at the store today , we had a bunch of pizza stuff leftover from my experiments all week so ...why not Pizza again! We are really busy with "guests" (read customers) at this time of year on weekends but we had enough hands on "deck" to get things baked and served and tasted.
First we have 2 Neopolitan pies, Caputo flour, traditional dough recipe (no oil,sugar, etc) . One pie plain, one with mushrooms.
dome temp for these was 650 ... stone measured 760 degrees when the pies went on. Baked in around 3 to 4 minutes to perfection.
Other pies are a focaccia bianca (using only one of our rubs and EVOO for a topping) and a "white pizza" using dough with very high hydration, mozz , mushrooms and onions.
All in all another great demo cook and the customers, of course, gobbled all the food up in no time.
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.