90 sec. on my LBE with 100% caputo

[Boatman2]

I have come to this site to see what you think. 100% caputo/sea salt 2.5/ IDY .03/ HD60 mixed in KA with spiral hook 2min. rest for 15min. mix for 6min. stretch and fold gently, bulk at RT 2hr. balled put in container with oil RT for 6hr. then into fridge over night. Before bake 3hr. at RT. classico peeled ground tomatos, fresh mozz, pepperoni and VOO.  I put it on the stone at 710 bake at 90sec. This is the best pizza I have ever made. Some may not call it NP, but I think it may be. The next one I will try 750-800. Everything I have learned has come from all of you. Many thanks to all of you! This is my sixth pizza on my LBE, before that I only made 3 pizzas on my LGE with store bought dough. You guys ROCK !!!   Bob

[pizzaneer]

I salute your NP-style pie!  With a knife and fork!   

Very nice indeed, great-looking work on the dough and toppings.

What are you using to take pictures? 

[Boatman2]

I-phone 4s

[vincentoc13]

Hi, got everything else, but what is RT

[Don K]

Hi, got everything else, but what is RT

Room Temperature

[pizzaneer]

I-phone 4s

Thought you might be.  You might want to look at this thread re photo tips for the Iphone: http://www.pizzamaking.com/forum/index.php/topic,20955.0.html

[Pete-zza]

Hi, got everything else, but what is RT

Vincent,

This might help you in the future with respect to pizza related abbreviations: http://www.pizzamaking.com/forum/index.php/topic,20056.msg196875.html#msg196875.

Peter

[vincentoc13]

Thanks peter!