Author Topic: 4 day dough  (Read 961 times)

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Offline thezaman

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4 day dough
« on: July 29, 2012, 11:03:40 PM »
 tonight's pizzas were made from rain out dough that i made Thursday. it was easy to cook at high temperature. got lots of positive feed back, and will now strive for longer fermentation on all of my dough.this is as close as i have ever come to a da michele pizza.


Offline norma427

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Re: 4 day dough
« Reply #1 on: July 29, 2012, 11:17:35 PM »
Larry,

Wow, that pizza sure looks good!  ;D I wish I could have tasted a slice. 

Norma
Always working and looking for new information!

Offline Don K

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Re: 4 day dough
« Reply #2 on: July 29, 2012, 11:35:10 PM »
Wow, that pizza sure looks good!  ;D I wish I could have tasted a slice.
I did! ;D

All three pies that we had were fantastic Larry! They looked great and tasted even better. Crust was nice and soft with a crispy under and cornicione, and lots of beautiful leoparding. I would have probably ordered another if I didn't have to eat the birthday cake too.
The member formerly known as Colonel_Klink

Offline Ev

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Re: 4 day dough
« Reply #3 on: July 29, 2012, 11:37:48 PM »
That's a beautiful thing, Larry!

Offline dellavecchia

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Re: 4 day dough
« Reply #4 on: July 30, 2012, 06:56:34 AM »
Larry - what a tremendous creation. Congrats. What was the flour you used?

John

Offline norma427

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Re: 4 day dough
« Reply #5 on: July 30, 2012, 08:02:50 AM »
I did! ;D

All three pies that we had were fantastic Larry! They looked great and tasted even better. Crust was nice and soft with a crispy under and cornicione, and lots of beautiful leoparding. I would have probably ordered another if I didn't have to eat the birthday cake too.


Colonel_Klink,

I am glad you got to try three of Larry's pizzas and posted how they tasted.   ;D

Norma
Always working and looking for new information!


 

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