Author Topic: NY Marinara  (Read 718 times)

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Offline Johnny the Gent

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NY Marinara
« on: July 20, 2013, 11:38:29 AM »
Off to a running start this Saturday morning!

Baked two pies before 7:30 am (Brazil time  ;D).  Nothing really special about this dough - 65% hydration, 24 hour cold rise. Pie baked on a hot steel plate (approx 6 minutes) in my electric oven at 300 deg. celsius.

Impressive oven spring, nice bite to the crust, and the burst of bright and intense flavors made for a great way to start the day.

Il miglior fabbro


Offline dhorst

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Re: NY Marinara
« Reply #1 on: July 20, 2013, 12:30:16 PM »
Love it! ;D

Offline JD

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  • Location: NE Mississippi, but NY born & raised
Re: NY Marinara
« Reply #2 on: July 20, 2013, 01:14:52 PM »
Beautiful!

You must be using 1/4" steel?
Josh

Offline pt

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Re: NY Marinara
« Reply #3 on: July 20, 2013, 02:06:05 PM »
That looks really good.  :drool:

Offline Johnny the Gent

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Re: NY Marinara
« Reply #4 on: July 21, 2013, 05:57:37 AM »

You must be using 1/4" steel?

My plate is around 3/8".
Il miglior fabbro