9hr 420g 18 inch pie

[Pie@MileHigh]

Started a Sweaty Betty Challenge thread in General. Not quite livestream pizza but blogging the Hot Pizza Action as it happens  :-

Tonight’s challenge: LB Spumoni Gardens in the garden

https://www.pizzamaking.com/forum/index.php?topic=75622.0

[Pie@MileHigh]

Straight sourdough 12 hour room temp ferment tonight. 100g of starter in 543g dough. Left a bit long on the steel, but tasty just the same.

[Pie@MileHigh]

First Friday night pie in ages

Leftover cleanup. Old sourdough crust, blended leftover pizza and enchilada sauce, taco meat, mozzarella and cheddar and you have enchilada pizza. Just realized I forgot the green onions, doh.

[Pie@MileHigh]

Haven’t posted a pie in ages. Buddy came by for lunch so took a couple snaps.

500g, 14oz GWMS, 1c sauce (first time trying Cento crushed - good stuff)

[atxguy]

Same day dough, 514g using 100g of SD start and 1g IDY, not certain on hydration but more than usual probably 65-67%, had to use screen, 16oz GWMS, Kirkland Pecorino Romano and just over a cup of slightly thinned sauce. 11 min bake, steell on the bottom, off screen last two minutes.

This looks like the quintessential Teenage Mutant Ninja Turtles pizza.  Love it!

[9slicePie]

This looks like the quintessential Teenage Mutant Ninja Turtles pizza.  Love it!

Yes! 

[Pie@MileHigh]

This looks like the quintessential Teenage Mutant Ninja Turtles pizza.  Love it!

That’s hilarious.  Knew the turtles were pizza fans but they came out just a bit after my comic book days.

[Pie@MileHigh]

Last pies of 2022.

Standard NY Style and latest Taco Pizza effort. Best yet. Toasted the cornmeal before mixing with AP.

[Pizza-Face]

I know you party hearty for new years, but look like some1 gots crazy and hits yur pizza wit silly string! 

[Cheazy E]

I know you party hearty for new years, but look like some1 gots crazy and hits yur pizza wit silly string! 

That’s caulk to keep the lettuce water tight!

Pizzas look great!

[Pie@MileHigh]

Hah 😄 When I moved to Colorado from Brooklyn some 45 years ago, I looked on with horror at such creations.  Hilarious that I’m baking them myself now.

And thanks, P-F. Baking on location for the weekend so pretty happy with the result considering not at home.

[Pie@MileHigh]

Finally gave a 650g dough a go. Was planning to use this dough a while ago but oven has been on the fritz so finally baked it on location. Cento crushed tomatoes with spices, Pecorino Romano, Grande ECB. Baked on screen, finished on steel last minute or so.

[NASA1]

Very nice on those pies! Can you post you white pie toppings? Thanks

[Pie@MileHigh]

Very nice on those pies! Can you post you white pie toppings? Thanks

Hey there, NASA. Thank you. White toppings as I recall were ricotta spread on the dough (should have used a fair bit more), Grande whole milk mozzarella shred, pecorino-romano from Costco and Murray's gorganzola. Should have used more of all four cheeses and more sautéed onions wouldn't have hurt either. Need to make another one of those one of these days.