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Author Topic: Pizzone 2017  (Read 833 times)

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Offline ebpizza

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Pizzone 2017
« on: May 28, 2017, 06:45:15 PM »
First bake of the year

Offline Jon in Albany

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Re: Pizzone 2017
« Reply #1 on: May 28, 2017, 09:27:07 PM »
Looks like you're going to have a good year. Nice job.

Offline TXCraig1

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Re: Pizzone 2017
« Reply #2 on: May 28, 2017, 10:23:29 PM »
First bake of the year
??? ??? ??? It's almost June  ??? ??? ???

Thankfully that looks like you've been making pizza all the while! Excellent!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline ebpizza

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Re: Pizzone 2017
« Reply #3 on: May 29, 2017, 10:47:02 AM »
Thanks. I'm off to slow start this year, but will be doing more soon. All depends on the New England weather.  :)

Offline ebpizza

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Re: Pizzone 2017
« Reply #4 on: June 25, 2017, 06:43:09 PM »
Next round. Cooked a rack of lamb before the pizza

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Offline TXCraig1

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Re: Pizzone 2017
« Reply #5 on: June 25, 2017, 07:48:00 PM »
Good looking pizza!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline ebpizza

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Re: Pizzone 2017
« Reply #6 on: June 25, 2017, 09:03:32 PM »
Thanks.

I'm finally figuring out the best way to work this oven. As long as I heat it up and keep coals going, all I need to do is place a small piece of wood to get a flame and I'm good to go.

This was 10hr bulk, then 9hr in balls, all room temp (well actually AC controlled room temp). This is how I do bulk now, stainless bowl, dough covered with damp kitchen towel and then covered with pizza tray.

Second photo is dough after the bulk rise.

Offline parallei

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Re: Pizzone 2017
« Reply #7 on: June 25, 2017, 09:50:27 PM »

Offline ebpizza

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Re: Pizzone 2017
« Reply #8 on: July 09, 2017, 06:09:48 PM »
A couple of extras from this evening

Offline ebpizza

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Re: Pizzone 2017
« Reply #9 on: July 09, 2017, 08:36:38 PM »
.

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