Over the weekend, I had a very welcomed opportunity to meet up with Bill and chat about pizza over lunch. Bill and his wife were so gracious to open up their home and were the perfect hosts. I was very much looking forward to this luncheon to chat about pizza and to sample some of Bill's creations. Meeting Bill was just a real pleasure for me. I tried to play it cool at Bill's house and not get too caught up in the fact that I was eating pizza with Bill!
We made and ate about 5 pies total and every one of them was really satisfying. I have to honestly say that Bill's pies are as good as they look in the pictures he puts up. From the quality of ingredients he uses to the finished crust, everything was really spot on. I was really caught up in the moment having such a wonderful time that I completely forgot to take any pictures. Sorry gang.
I think Bill did snapped up a few pictures though.
Bill even encourage me to bring along a few doughballs to bake in his WFO. Knowing my obsession with pizza, he even allowed me to bake a couple of my own pies in his oven. I brought over 2 doughballs. 1 was made with caputo and mixed with my new Bosch mixer and the other one was 50/50 AP/Pastry flour I hand kneaded several days prior. I wanted to see the difference in the 2 kneading techniques and flours.
I was really surprise by the transforming effect a WFO has on the finished crust. My first distinct impression is that the WFO brings life to the crust and crumb. It just seemed to me that the effect of a WFO really bridged the gap that I was missing in my home made pizza. Both crusts turned out well, but the caputo one mixed with the Bosch was the clear winner between the two.
My wife and I had a really wonderful time with much laughter and great pizza. The overall experience left a big impression on me. Thank you again Bill.