I am posting the pictures for Steve’s pies and the other pictures at Steve’s home last evening, because his camera has been acting up for awhile and he couldn’t upload any of the pictures and now his camera broke. If anyone has any questions about Steve’s pies or his WFO, Steve will answer the questions.
Steve used John’s (dellavecchia) Keste’s clone dough from http://www.pizzamaking.com/forum/index.php/topic,12606.0.html
but I think he did decreased the amount of yeast in the formula for most of the pies baked yesterday. Steve had also baked in his WFO Thursday for friends, and had used the full amount of yeast for that bake. Some of the pies made yesterday were also from those dough balls, that he had reballed for the bake yesterday.
All Steve’s pies were delicious in my opinion. I still am really fascinated how a WFO bakes. Near the end of Steve’s bake, children and some adults wanted individual small pies baked with their choice of toppings. Steve just cut the dough ball into four pieces and baked small pies for those people. That seemed to work well. I only took one picture of those small pies. Most of the pies were baked in 1 ˝ minutes. It can be seen in some of the pictures all the wood Steve cut for his WFO.
I had to leave Steve’s before the final two pies were baked because I had to get to Home Depot to pick up some paint, so I missed the last two pies.
Steve is getting ready to finish decorating the outside of his WFO.
Thanks Steve for inviting me to your home and letting me try my two doughs in your WFO.