L&B style inspired

[deb415611]

I used John's formula here http://www.pizzamaking.com/forum/index.php/topic,17168.msg172448.html#msg172448   I made this morning and then decided that I was going to bake tonight instead of tomorrow....  so about 12 hour rise - 1 1/2 hour room temp, into fridge, about 2 1/2 hours room tempm

cheese is regular ps mozz, smoked part skim, and smoked fresh mozz.  sauce - cento san marzano hand crushed, oregano, garlic, salt , pinch of sugar.  vermont cure pepperoni on part
baked 475 for about 20 min

[deb415611]

more pics

[TXCraig1]

Beautiful. I bet it was wonderful with the pepperoni grease mixing into the sauce.

[deb415611]

thanks Craig.

I rarely ate pepperoni before the VT cure....   I finished it off with some Mike's hot honey.....  so good

[weemis]

Pizza looks delicious, Deb! I gotta find me some of that mike's hot honey.

[Ev]

It is good. I've only ever seen it online: http://www.mikeshothoney.com/Home.html

[weemis]

That's the thing. When shipping is more than half the cost of an item, my cheap a$$ can't justify it. I've got hot and I've got honey, and that'll have to do until it's more readily available.

Same thing with that VT cure pep. Just can't justify the cost. But I'll ogle the photos and descriptions of those on the forums.

[Jet_deck]

Pizza looks delicious, Deb! I gotta find me some of that mike's hot honey.

Craig has the recipe...

[dellavecchia]

Awesome job Deb! You have inspired me to make an L&B pie this weekend - especially with VTS&C pepperoni.

John

[norma427]

Deb,

Great job!    Your L&B pie looks delicious.

Norma

[TXCraig1]

Craig has the recipe...

There is no secret, just simmer some chili flakes in honey and add a little vinegar to taste. Cook the vinegar in the honey long enough for the harsh taste to subside.

[weemis]

There is no secret, just simmer some chili flakes in honey and add a little vinegar to taste. Cook the vinegar in the honey long enough for the harsh taste to subside.

... no secret anymore!
thanks, craig!

[TXCraig1]

... no secret anymore!
thanks, craig!

Please let me know how it coes out.