seem like it has been a little slow around here so i wanted to show my set up for my sunday night bake. the dough is 24 hour cold fermented. with 4 hour room rise.cheese is a local cleveland company that agreed to sell me curd.i park my truck at the back of my store. i make pies then walk them outside bake and return them. i used my 14.00 french fry cutter on my cheese, it works great!! snowing and cold in ohio,but the oven worked fine consuming a lot of wood to keep it 825 on the floor.
