Author Topic: tonights bake  (Read 976 times)

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Offline thezaman

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tonights bake
« on: January 06, 2013, 10:01:53 PM »
 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.
« Last Edit: January 06, 2013, 10:11:09 PM by thezaman »


Offline thezaman

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Re: tonights bake
« Reply #1 on: January 06, 2013, 10:02:42 PM »
more

Offline thezaman

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Re: tonights bake
« Reply #2 on: January 06, 2013, 10:10:12 PM »
my carry out with a Naploli painting and a print of a margherita

Offline MrPibbs

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Re: tonights bake
« Reply #3 on: January 06, 2013, 10:51:08 PM »
[Jealousy]Wow, what an awesome setup.[/Jealousy]

Offline scott123

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Re: tonights bake
« Reply #4 on: January 06, 2013, 11:20:05 PM »
Great looking pizza, Larry.  The french fry slicer seems to be doing a bang up job.  Beautiful decor as well.

Offline Jackie Tran

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Re: tonights bake
« Reply #5 on: January 06, 2013, 11:35:14 PM »
Your pies always look so good Larry. 

Chau

Offline pizza dr

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Re: tonights bake
« Reply #6 on: January 10, 2013, 12:52:30 AM »
"Alive" 

That pizza looks "Alive"

Looks easy... not so much...  Wonderful job

Scot