0 Members and 1 Guest are viewing this topic.
Uh C Bob, you gonna quote on every reply now that you are master of quote thingy ? told you I was nervous John
Deb, Dave Cavanagh (dmcavanagh) can get Jersey Sclafani's and he's in the Albany area. It's possible they don't deal with any supermarkets in CT, but I'd still look around a bit. You also might try contacting the company.http://www.donpepino.com/history.asp
Scott have you seen this little goodie?http://bakingsteel.com/
Yup, I'm familiar with it, John
Oh, yeah.It's funny, Chaz, I'm not seeing a lot of topping migration. Did you try a little edge stretching?
Sounds good, Chaz. How long was this bake? 5.5 minutes?
I have in the back of my mind moving the steel to the top shelf and utilizing the broiler efficiently. Stay tuned....
More practice on steel. This one is with some hot sopressata. Damn good!
Crumbs looking very nice! Im going to work my way to that kind of crumb What kind of dough used for this ? Is that heaven i see thru the crumb..