Author Topic: Sunday Pizza  (Read 2428 times)

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Offline Y-TOWN

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  • Posts: 218
Sunday Pizza
« on: March 11, 2007, 12:09:00 PM »
Here are some shots of my typical Sunday lunch pie (and about what it looked like when I made my Saturday pizza as well).

KA bread flour - 2 day refrigerator rise for this pie, Saturday's was a same day dough pie

6-N-1 crushed with spices (cold sauce)

Grated Romano (Grande) sprinkled on immediately after pie comes from the oven and sits on the cooling rack.
Pepperoni and mushrooms, no other cheese on the pie

Electric home oven @ 550*

I'm about done with my experimentations - I can't believe I can do much better :)

This is the first time I have used KA bread flour - had been using Harvest King - This is the second pie out of the dough batch - the 2 hour dough actually was better to me, the two day refrigerator rise was chewier.

Same baking techniques on both the same day and refrigerator rise dough - I think the same day dough made a better pie.

Made four 18 oz dough - two in the freezer
« Last Edit: March 12, 2007, 07:37:10 AM by Rkos »


Offline Green Hornet

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  • Posts: 49
  • Location: Port Saint Lucie, Florida
Re: Sunday Pizza
« Reply #1 on: March 12, 2007, 04:44:24 PM »
Looks awesome. I have been using the Romano on my last couple pies too, just after the cook also. I like the flavors it adds. Only difference is most of my pies are only 1/2 mushroom, for me 8)


 

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