It's beautiful and sound delicious..the balance and restraint really stand out!

 Very Nice! Out of curiosity, which oven?

I like this pie a lot: light red sauce, a bit of WMLM mozz, bacon, fresh jalapeno, fresh ranch (no bottled), fresh cilantro.

   She's a beauty.... and oooh that signature cornicion.   

Somewhere there is a Mexican food truck owner just wishing....

I like this pie a lot: light red sauce, a bit of WMLM mozz, bacon, fresh jalapeno, fresh ranch (no bottled), fresh cilantro.

Stunning pizza. A very interesting topping combo too.

Was this a 48 hour dough by the way?

that looks great

Thanks all!

Out of curiosity, which oven?

Was this a 48 hour dough by the way?

Yes, my normal 48h SD in the Acunto.

Looks great! Do you have a go to fresh ranch dressing?

Looks great! Do you have a go to fresh ranch dressing?

I'd only use HRV dry mix + milk and mayo.

I'd only use HRV dry mix + milk and mayo.

I might be losing my mind. I vaguely recall asking this already. Thanks.

One of my current favorites: tomato, mozz, sharp white cheddar, brisket burnt ends, fresh jalapeno, candied jalapenos and onions, hot honey post bake.

Just give me credit if you steal this for your restaurant 

One of my current favorites: tomato, mozz, sharp white cheddar, brisket burnt ends, fresh jalapeno, candied jalapenos and onions, hot honey post bake.

Just give me credit if you steal this for your restaurant 

that looks really good

One of my current favorites: tomato, mozz, sharp white cheddar, brisket burnt ends, fresh jalapeno, candied jalapenos and onions, hot honey post bake.

Just give me credit if you steal this for your restaurant 

That looks amazing.

One of my current favorites: tomato, mozz, sharp white cheddar, brisket burnt ends, fresh jalapeno, candied jalapenos and onions, hot honey post bake.

Just give me credit if you steal this for your restaurant 

Beautiful, Craig! Baked in the Acunto?

Beautiful, Craig! Baked in the Acunto?

No the PPP.

brisket ends are good on anythng

Craig, I'm sure you've answered this before but it's somewhat esoteric to search for, so I apologize for not trying to find it that way -

How do you decide which oven to bake in? Is it just the # of expected pizzas you're doing?

-Dave

Asking for a friend, how would one go about giving you a credit..great pie per usual mate

Asking for a friend, how would one go about giving you a credit..great pie per usual mate

. I don't think Craig needs any credit.... That guys loaded $$.   🤫🍻

. I don't think Craig needs any credit.... That guys loaded $$.   🤫🍻

If I had Bob's money, I'd just use mine for tips.

Craig, I'm sure you've answered this before but it's somewhat esoteric to search for, so I apologize for not trying to find it that way -

How do you decide which oven to bake in? Is it just the # of expected pizzas you're doing?

-Dave

Mostly a matter of whether or not I have time to heat the big oven.