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Author Topic: Nine years of Neapolitan progress  (Read 710 times)

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Offline dylandylan

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Nine years of Neapolitan progress
« on: March 16, 2021, 02:51:40 AM »
Just found a post from a few years back (2014!!), and updated it with a few more recent pies.

It seems that no matter how much progress I might make, I feel like there is even more to learn and improve on.   In some ways I've never felt further from my goal of some kind of mythical perfection than I do now.



Offline Yael

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Re: Nine years of Neapolitan progress
« Reply #1 on: March 16, 2021, 02:55:57 AM »
I like the ones you make in March  :drool:
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline dylandylan

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Re: Nine years of Neapolitan progress
« Reply #2 on: March 16, 2021, 02:57:56 AM »
I like the ones you make in March  :drool:

Hahhaa  :).    Still a little more of this March left to get a few more pies in.

Offline dylandylan

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Re: Nine years of Neapolitan progress
« Reply #3 on: March 16, 2021, 02:59:25 AM »
Side note: first 3 pies baked in a regular home oven, middle 3 in a Blackstone, final 3 in a Pizza Party running gas.


Offline Icelandr

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Re: Nine years of Neapolitan progress
« Reply #4 on: March 16, 2021, 02:23:57 PM »
Cool!
It is fun to look back, but when I look back at the zillion pictures from the past 5 years I think there have been far more changes in me than in the pizza I present, and that is the best part. Learning is a blast and the food gets a bit better.
Greg
PizzaParty 70x70, saputo floor

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