Just thought I'd share a pie from today. I have been having some trouble with stone cooking and getting the bottoms looking nice cooking/cooking correctly
This is a supreme from today. It was a little tricky getting off the paddle because of weight but was still manageable. I used straight flour to dust the paddle and made sure the skin had a nice little coating before going on paddle.
Dough was the Lehman recipe with approximately 48 hours in the cooler, cook temp was 575 in my blodgett 1000