Author Topic: Pigs and sheep  (Read 367 times)

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Offline dellavecchia

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Pigs and sheep
« on: April 28, 2013, 05:54:34 PM »
This was a sublime pizza. Simply tomatoes, home-cured pig cheek (guanciale) with black pepper, and high quality percorino romano. Sourdough at 5% of flour, 18 hour rise at 70 degrees. Flour was Bay State Milling 00 "Contadina".

John


Online Johnny the Gent

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Re: Pigs and sheep
« Reply #1 on: April 28, 2013, 05:56:57 PM »
Love the description, and great looking pizza.
Il miglior fabbro


 

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