A few pies from last night. Nothing different with the dough. I did cut most of the cheese a lot smaller though, and I really liked it better. I cut the mozz balls into 4-6mm thick slices then stacked them up 8-10 slices at a time and forced them through Bill's (Wheelman) cheese cutter (http://www.pizzamaking.com/forum/index.php/topic,22294.msg227298.html#msg227298
) - half of the stacks perpendicular to the slice cuts and the other half along the same axis. This way some are long and thin and others are squarish. The size worked perfectly for a 60ish second bake. Also, the wires tear rather than cut and the rough edges melt perfectly into the sauce.
I ran a little cooler than I have been and the bake was closer to 65 seconds. These were some fine pies with beautiful thin crispy outer crust on the cornicione and pillowy soft in the center.
1. Margherita (new cheese cut)
2. Mozz, chives, evoo, sea salt. My take on John D's incredible pie.
3. Mozz, parm, soppressata, garlic, basil, sea salt, pepper, egg. Broke the egg and smeared it all over the pie before serving. One of my newer favorites.
5. Tomato, mozz, mushrooms and onions roasted with smoked salt, evoo, and thyme, black garlic in evoo, prosciutto.
6. Mozz, mushroom, parm, black pepper, white truffle oil post bake.
7. Tomato, mozz, soppressata, garlic, oregano, home cured Calabrian chilies in oil. One of the finest pies I've ever eaten.
8. Margherita (old cheese cut)
9. Sausage, onion, fennel pollen