Last night's pizza, a Thai style and the first time I have used carrots on them. Carrots? On pizza? I was pleasantly surprised, nice crunch and not that strong of a taste. I tried a different peanut sauce, added some Thai green curry.......eh, too overpowering and I didn't use that much, a tablespoon, next time I'll cut that amount in half. The chicken was marinated in soy overnight and then smoked in my wok using coffee, brown sugar and rice. I love the flavor as it is not too strong. The dough was by far the easiest to work by hand, 61% hydration and two days in the fridge, with maybe three minutes kneeding. I believe it was Scott who wrote about this method. If I am in error, sorry, but I do want to thank whoever pointed me in that direction. This was with out a doubt the wettest stickiest dough I have ever started with but quickly hand worked out, though I did have a bit of a fight getting it off the peel using rice flour. I'll work on that. When the LBE hit 700 (twenty minutes) I backed the heat off slightly and the pie baked in just over four minutes turning four times. My company loved it, I thought the sauce was too strong. Many thanks to all that have contributed to this project, though I don't use a high pressure burner in mine.
Warm regards, Don