'Twas a rock and roll bash where everyone's smashed! ... and well fed!
What an experience, as the most I ever did was 4. Probably all but 2 or 3 doughs were degassed at some point, and I know that I should have asked Peter for scaling the recipe as I already had added to everything after making GB's pies the first time. My first balls were 217 gs for 12" and by adding a few %'s I'd made them 230's. In my translation to 4 at a time I think I messed up the yeast a bit. That said the doughs also came out in a warm kitchen and sat for 2 hrs, this helped the wilted blobby ones that were degassed the night before, but also made everything loose and sticky! Not many aerial tosses, 1 to be exact.
I was worried that with 18 peeps there I would never keep up, but with the salads and sides it was great as all mingled about and for 2 plus hours there was always hot pies coming out. This was praised actually as it created a very social scene, but there where never more than 2 pies at a time. My oven recoup time per pie was how long it took to make the next one, but always on/offing the oven to ensure element burned trying to keep it at 550. of the 16 14 where made, 2 lost in battle, one frozen for later experiment.
Reviews where excellent, I was really proud of that as you can tell when there being sincere. "There's only one wood fired place in my Connecticut town that's as good as this", The texture is perfect, very tender and crispy at the same time", "never had sauce this good on pizza, best sauce ever" was commonly heard, and one bread maker who has a 5 year old starter she bakes with even said "What culture do you use". She was shocked there was none.
Not many pics, I was at the oven for 2.5 hrs straight, then did bbq in the evening hrs! Here's some with some pizzas visible though! I owe this all to this board, GB, Pete-zaa ( we gotta show that guy some appreciation someday) and all the fine people here.
< tear of joy.