My Sunday pies tonite off the Blackstone. 1st was a Blue Apple with caramelized onion/fennel mix, mozz/provolone, some torn thin sliced capicola, scattered some Cashel Blue cheese bits and some parm. Finshed with a little Italian seasoning and olive oil.
2nd was same onion/fennel mix, sauce, portabella mushrooms, mozz/prov, homemade 50/50 pork and beef Italian sausage.
3rd was onion/fennel, sauce, mozz/prov, mushrooms and pulled cured smoked turkey leg.
Sauce was Garvey's sauce thined with V8 juice vs water and seasoned with my adaptation of his spice blend made in bulk so I always have it for other things like pasta and such. I made 2 Chicago thin crusts (Garvey's crust) that I proofed at room temp using Craig's baker's yeast model. It was so pliable I hand stretched it using Frank G's oil method which I actually have been using off and on since I first came here and started using oil for rolling out when working on cracker crusts some 7 years ago, glad to see Frank has been doing the same thing for a LONG time and MUCH better at it than me. Soooo, with the hand stretching instead of rolling it, it turned out more like a Chicago thin/NY style hybrid, thus posting it here instead. Also, the Blue Apple was supposed to be an NP dough and realized today that I used HG flour and never got the GM 00 flour out at all
Regardless, other than a bit of over charring, they all turned out great. Also pictured is how I've been doing a flame deflector with my metal peel. I've found I don't like having a deflector in there all the time so have adapted using the peel as needed. All and all a great nite of pies