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Link to my 2nd Detroit Style pie.....AWESOME!!!jonhttp://www.pizzamaking.com/forum/index.php?topic=30396.msg306107#msg306107
Nate, I currently am using a 48 hour cold rise. I have not used any kind of false ceiling. I have 4 rack positions in my oven. I am using the second, if the top is considered first.Wayne
Nate, I am working with an electric oven. I am using the broiler to get the top done while the stone cooks the bottom. Friday and Saturdays pies turned out pretty good. Wayne
Well, at least that crust sure looks mighty fine....so you get a "way to go " from me! Bob
a 5 day cold ferment
What temp is your oven Walter....ever tried going higher?Bob
Getting closer to a decent NY pie... some pepperonis decided they didn't like where they were and migrated a little closer to the center. Chalk that one up to an uneven stretch. Took it to my buddy's beer shop and was gone in 60 seconds... got 6 thumbs up...
I love this new hobby. It's fun and tastes good.