Author Topic: Meat lovers...  (Read 1825 times)

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Offline dellavecchia

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Meat lovers...
« on: September 23, 2012, 07:26:31 PM »
Smoke and cure and salami.

John


Offline TXCraig1

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Re: Meat lovers...
« Reply #1 on: September 23, 2012, 09:09:21 PM »
Smoke and cure and salami.

John

You got me there. Big surprise, I know...
Pizza is not bread.

Offline Matthew

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Re: Meat lovers...
« Reply #2 on: September 24, 2012, 06:44:48 AM »
Aces buddy!

Matt

Offline JConk007

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Re: Meat lovers...
« Reply #3 on: September 24, 2012, 08:27:00 AM »
Oh yeah ! Now wer'e talkin my Language!
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Ev

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Re: Meat lovers...
« Reply #4 on: September 24, 2012, 09:01:20 AM »
Looks luscious!

Offline pizza dr

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Re: Meat lovers...
« Reply #5 on: September 24, 2012, 11:50:19 AM »
Wow,  that is a work of art.  What are the meats again?

Scot

Offline p.elkjaer

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Re: Meat lovers...
« Reply #6 on: September 24, 2012, 02:19:39 PM »
That is one gorgeous pizza!! Whoopa  :D

Offline norma427

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Re: Meat lovers...
« Reply #7 on: September 24, 2012, 05:33:01 PM »
John,

Great looking meats and pie!   :)

Norma
Always working and looking for new information!

Offline jeffereynelson

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Re: Meat lovers...
« Reply #8 on: September 24, 2012, 07:19:23 PM »
Simply stunning

Offline deb415611

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Re: Meat lovers...
« Reply #9 on: September 24, 2012, 07:27:43 PM »
Very nice!


Offline wheelman

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Re: Meat lovers...
« Reply #10 on: September 24, 2012, 11:16:12 PM »
once again, awesome!  what flour are you using these days? 

Offline Chicago Bob

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Re: Meat lovers...
« Reply #11 on: September 24, 2012, 11:26:40 PM »
Wow,  that is a work of art.  What are the meats again?

Scot
If you have to ask.... >:D
Dang John, you kinda got this thing down eh?
"Care Free Highway...let me slip away on you"

Offline dellavecchia

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Re: Meat lovers...
« Reply #12 on: September 25, 2012, 07:08:48 AM »
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

Offline scott r

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Re: Meat lovers...
« Reply #13 on: September 29, 2012, 10:24:12 AM »
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.