Pizzeria Lola's

[Jackitup]

Just got back from afternoon pizza there, 1st time, very good. The manager there was very forthcoming on their ingredients and how they do their dough and such. Cell phone pics so it's as good as it gets, sorry.
Jon

[Jackitup]

4more

[Jackitup]

http://www.pennmac.com/images/3510

http://c4.soap.com/images/products/p/zqb/zqb-8550_1z.jpg

http://www.saltworks.us/images/products/large/Maldon_Parent_LG.jpg

They had cans of Partanna Extra Virgin Olive Oil, Valoroso Pear Tomatoes, and Maldon Sea Salt that they use on their pies. Overnite poolish made with caputo 00 and yeast, then make their dough and bulk for 24 hours and ball into size and 12-24 on those, the last few at room temp. Also had calabrian chilies

[mkevenson]

 :)Thanks for sharing. Nice of them to allow you so many photos. I found Calabria chilies 1/2 mile from my home at Oliver's market. Made the oil per Craig's recipe. NICE!

Mark

[Jackitup]

That oven was freakin' the bomb, just awsome. It was barely warm touching the outside of it. Craig, you need to get some copper sheeting and do that to yours, looks REALLY nice up close, hell, what's a few more bucks?