Thank you Norma, Gene, Andre & Steve.
Nice work Matt! how many did you make?
Thanks Bill, I made 12 pizzas in total
As usual, very nice. It looks like life is good.
Thanks Peter. Family, friends, sunshine & pizza; it really doesn't get any better.
Very nice Matt, your dough looks like it opens up perfectly. Are these the 12 hour pies? If so, I'm curious to know your thoughts on how they compared to your usual dough in terms of texture and flavor.
Thanks Chau. Yes, 13 hour with CY; I may have to retire my starter for a while!
Straight out of Naples. Are these 250 gram?
Thanks John. I went to 290 this time.
Wow, you look so relaxed! Those are beautiful pizzas! How is the stainless counter in the sun - it doesn't get too hot to work on or blind you with reflection? I have stainless counters in my kitchen and when the sun comes through the skylights, it's not fun - we ended up having to get shades for the skylights. Can't imagine them outside in direct sun...?
Thank you! I have a 12 x 14 offset umbrella to the side & a retractable awning overtop for shade. Yes, it can heat up fairly quickly & turn your dough into glue; I speak from experience.
Looking good . Matt, do you find any difference between using the SS table vs one with a marble top?
Thanks David. I have marble in my kitchen & granite & SS outside. The Granite is part of an island with a sink so I bought the SS table for more room. Stainless Steel is great as long as it doesn't heat up. I also have a smaller table beside the Stainless one for the dough boxes.
Great stuff!! and excellent work chef as allways I love the GI peel in the background ! and the Kids too! makes it all worth while
Thanks John! Thanks to you I'm GI'd out! The little guy beside me is my youngest.