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Nice looking pie Moose! Cheese stuffed always a winner esp with the kids! Do you blend the tomatoes and what brand are you liking these days?
That has a little too much cheese, but otherwise that looks outstanding especially for your 8th pizza. I don't think that mine were even edible at that point.
Looks great. Care to share your clone sauce recipe?
I would hit those like a mad man Kramer...nice work dude! Turn the heat up a lil an play with shelf placement......or try whole milk mozz and extend bake time.
Cento when i can find them. I live in the boondocks!
KABF, 60% water, 2% salt, 0.3% ADY, 4 day cold ferment, TF .06, Cento San Marzanos, Sorrento mozz, a little aged asagio and a pinch of pecorino romano. Cooked on my LBE at 575 for just over 4 minutes.