Hi Everyone, been a while once again!
Still making about 2 pies a week on average.
Fooling around with ingredients here and there...
Used some whole milk Italian cheese imported from Italy for a few months that my local grocery store was carrying. I forget the brand name but it was really good and not too pricey... About $5-6 to make 2 pies. I recently bought a big bag of the house brand 50% part-skim mozz and 50% provolone mix from GFS... It's "OK" my Wife doesn't really care for it. I have used the Grande East Coast Blend back in the day with good results. In my house it seems that the Grande whole-milk 7-lb block is the consistent winner.
Anyway, most of these are 2-3 day cold rise with the following recipe:
Kind of the latest for two 16" pies --
450g All Trumps Flour Enriched High Gluten Unbleached Unbromated 50lb PRODUCT CODE: 50143000
240g Room temp reverse osmosis water
13g Kosher salt
1 TBS (Roughly) Regular olive oil
Cooked at 550
My Wife has been making some new cooked pizza sauce from Italian San Marzano tomatoes using our fresh basil and oregano we have been growing. She has been putting some garlic and butter in there too to really kick up the flavor.
I am almost out of the All Trumps and I am highly considering trying the GM Full Strength this time. Papa's over in Hamilton/Trenton near where I grew up uses it. I saw bags in the loading dock last time we were up there. From what I understand it has slightly less gluten than All Trumps. I am going to see if GFS near me can get it.
Here is one from the ground up with fresh basil: