Back to real pizza this week
62.5% Caputo Pizzeria, 3.0% salt, 1.1% Ischia. 24 hours in bulk (65F), 24 hours in balls (12h @ 65F, 12h @ 77F). Baked ~60 sec at 890F on the floor, 940F on the bricks furthest from the fire.
I got a bottle of the Aleppo chili pepper (http://www.thespicehouse.com/spices/crushed-aleppo-pepper
) that they have been raving about at Slice for a while. I can see why. The first pie pictured is a Margherita that had a drizzle of Calabrian chili oil and a sprinkle of Aleppo added post bake. It was quite possibly the best pie I've ever eaten. Period.
Speaking of the best, the Vermont smoked pepperoni is hands down the best pepperoni I've ever tasted - and having worked for Hormel for a couple years, I've tasted quite a few.
I went a little different direction with the wine this week. We drank a 2004 Elderton Command Shiraz and a 2002 Torbreck Descendant Shiraz. With the generally spicier pies, the sweetness of these wines was really nice.