Author Topic: Pies from "little red hot"  (Read 403 times)

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Offline Locolombia

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Pies from "little red hot"
« on: November 09, 2014, 06:57:42 PM »
4-minute Friday Night Pies baked in my "Little Red Hot" custom propane oven...



Offline Locolombia

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Re: Pies from "little red hot"
« Reply #1 on: November 10, 2014, 07:30:30 AM »
For those more knowledgable about pizza styles/history, I have a question... since I'm baking 385gram 12" pies in 4 minutes -- on steel with gas -- and topping with cows milk mozz., ricotta, and parma (with fresh tomatoe sauce) can the pies still be considered Neapolitan? Or would they more of a hybrid? If so, what would you call them? Not that it really matters that much, but I was curious what pizza affectionados would say? Any thoughts?

Offline Locolombia

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Re: Pies from "little red hot"
« Reply #2 on: November 15, 2014, 02:16:49 PM »
Two more pizzas from last night in "little red hot"

Offline theppgcowboy

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Re: Pies from "little red hot"
« Reply #3 on: November 17, 2014, 12:29:52 PM »
385 grams is a bit much by about 1/3rd.