Author Topic: L&B Hydrid  (Read 6829 times)

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Online TXCraig1

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Re: L&B Hydrid
« Reply #25 on: November 23, 2012, 10:36:37 PM »
The other thing about that pizza - the sauce looks so fresh and alive it could jump right off the pie!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline dellavecchia

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Re: L&B Hydrid
« Reply #26 on: November 23, 2012, 10:42:50 PM »
The other thing about that pizza - the sauce looks so fresh and alive it could jump right off the pie!

The tomatoes are Wegmans "DOP". I highly doubt that they are real, true DOP, but they taste phenomenal and are just as tender as any true DOP I have tasted. Cheap too at $3.69. They were simply crushed by hand and applied as-is.

John

Online TXCraig1

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    • Craig's Neapolitan Garage
Re: L&B Hydrid
« Reply #27 on: November 23, 2012, 10:45:21 PM »
What % of the total bake time was the pie sauced?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline dellavecchia

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Re: L&B Hydrid
« Reply #28 on: November 24, 2012, 08:23:06 AM »
What % of the total bake time was the pie sauced?

The sauce was on for the entire bake. I did not time it, but it was 450 degrees for at least 10 minutes.

John
« Last Edit: November 24, 2012, 08:24:50 AM by dellavecchia »


 

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