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Pizza Sunday

During the shutdown, someone here mentioned Ken Forkish’s book “The Elements of Pizza.” I picked up a copy of the book and a 50 lb sack of Caputo “00” that I split with a few buddies. Both have sat around for the last 6-8 weeks until my wife requested pizza for dinner at 11am this am. I jumped into the book and made one of his “Saturday Morning” dough recipes. I was really impressed with the dough after having only made it about 6 hours earlier. I’ll definitely be jumping into some of his 24 & 48 hr recipes soon. 

The wife’s ‘Za was topped with Some leftover hot venison sausage, pepperoni, onions,mushrooms, mozzarella and pecorino romano. I went simple with buffalo mozz, pecorino Romano & good olive oil, finished it post cook with a sprinkle of fresh basil and coarse sea salt. Cooked on a stone for 4-5 mins at about 750. 






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