0 Members and 2 Guests are viewing this topic.
Beautiful you are back on your game.good rise good bake.
All stunning as usual Craig. Did you note how much your dough rises in the container after 24hrs? Also how much are you letting the balls proof up prior to using? How flat are they? I think I will give your method a go next time I bake.
For what it's worth, on this pie, I put my normal hand torn fresh mozz under thinly sliced WM dry mozz. I really like the way it baked up and tasted.
Pararlysis! Hope you don't have to know how to spell in order to make pizza.
Craig, those pies look perfect!
Beautiful as always - well, maybe a little more beautiful each time? It sounds like you're enjoying the extra char? That Calbrian peppers one looks great - I'm really liking the dry WM mozz, using it as my go-to mozz on everything but the margheritas lately. That mushroom one sure looks good!
They are all perfect! I noticed that your crust lately have been on the darker side. Do you attribute this to a much hotter preheat or just a larger flame during the bake?Marlon
And finally, of course, fantastic pies. You're probably one of the best in the world but haven't thought about it a great deal.
Craig,Perfect looking pies! Norma