Meat lovers...

[dellavecchia]

Smoke and cure and salami.

John

[TXCraig1]

Smoke and cure and salami.

John

You got me there. Big surprise, I know...

[Matthew]

Aces buddy!

Matt

[JConk007]

Oh yeah ! Now wer'e talkin my Language!

[Ev]

Looks luscious!

[pizza dr]

Wow,  that is a work of art.  What are the meats again?

Scot

[p.elkjaer]

That is one gorgeous pizza!! Whoopa 

[norma427]

John,

Great looking meats and pie!   

Norma

[jeffereynelson]

Simply stunning

[deb415611]

Very nice!

[wheelman]

once again, awesome!  what flour are you using these days? 

[Chicago Bob]

Wow,  that is a work of art.  What are the meats again?

Scot

If you have to ask....
Dang John, you kinda got this thing down eh?

[dellavecchia]

Thank you all. The meats are Vermont Smoke and Cure Pepperoni and Columbus Artisan Finocchiona.

Bill - I am back to Caputo Pizzeria. I gave in. The P/L is perfect, and few flours in the world come close.

FYI. This dough is 9 hours old. 25% mature levain, 2.7% salt, 60% hydration. Tasted just as good as the 24 dough I usually make. Fermented at 70 degrees, give or take a few.

John

[scott r]

john, that pizza looks AWESOME!    I found another caputo distributer near us thats an alternative to accardi.   Its called Reinhardt foods, and they have a cash and carry window.   I think your still closer to accardi, but if your ever driving back from the cape or newport or something this is an easy place to deal with.