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Author Topic: Neapolitan Style in a Mobile Turtle Oven  (Read 16679 times)

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Offline patricio

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  • I Love Pizza!
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #40 on: October 08, 2013, 10:12:36 AM »
Hey! thank you for your help.your pizza look fantastic ;D

Offline acbova

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  • Location: York, PA
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #41 on: December 29, 2013, 04:15:02 PM »
We had a family post Christmas party with 2 of my kids back for Christmas.  This was my first attempt with natural fermentation and with winter and all, I upped my hydration to 70 and a 24 hour fermentation. 

My Chef son was in charge of prep and we kind of made do with stuff we had on hand. 

The octopus was poached for Chrismas eve it was a spicy pie I kind of wish we charred it first. 

Fun for all as it had been a while since we had pizza.
« Last Edit: December 29, 2013, 04:19:24 PM by acbova »

Offline TXCraig1

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  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Neapolitan Style in a Mobile Turtle Oven
« Reply #42 on: December 30, 2013, 05:38:09 PM »
Lovin' those pies.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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