Author Topic: 16 inches of heaven  (Read 1585 times)

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Offline aptfive

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16 inches of heaven
« on: May 30, 2007, 10:11:41 PM »
..this is the last of my sir lancelot flour ..bought like six bags of that stuff last year ..finally finished it up ..just ordered some caputo 00 from penn mac company ..looking forward to comparing the two flours


Offline pcampbell

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Re: 16 inches of heaven
« Reply #1 on: May 31, 2007, 07:32:18 PM »
I'll take two!  :pizza: :pizza: do you deliver ?
Patrick

Offline sanchez

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Re: 16 inches of heaven
« Reply #2 on: June 04, 2007, 07:04:45 AM »
As the kids would say, "That pizza is the Bomb!"  one of the better looking pies I've seen here lately.  What kind of cheese is that?

Offline aptfive

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Re: 16 inches of heaven
« Reply #3 on: June 04, 2007, 08:59:33 AM »
As the kids would say, "That pizza is the Bomb!"  one of the better looking pies I've seen here lately.  What kind of cheese is that?

..thanks for the kind words

..i'm using Biazzo right now ..half whole ..half skim ..melts nice and it tastes better than sorrento and pollyo ..i'm tempted to order some grande from penn mac co ..i see they sell 1lb blocks ..how bout yourself

Offline sanchez

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Re: 16 inches of heaven
« Reply #4 on: June 04, 2007, 09:35:11 AM »
I stopped by PennMac last week and bought some Grande.  I haven't used it yet though.  I also picked up some Ezzo pepperoni and Caputo 00 as well.  I've been using both Sorrento and Pollyo cheeses on my pies.  I can find them both locally.  I like both of them so we'll see how the grande compares to them.