A D V E R T I S E M E N T
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Norma,How much more % protein are you going up in with this next flour(Kyrol)?
I can venture a guess of who it came from by virtue of who HASN'T commented. Lovely looking pies Norma. (as always).
Steve,There is a lot of members that haven't commented on this thread, so I would think you would be naming people and guessing for a long while.
The micro blistering is really pretty and so is the structure in the cornice. Did it taste as good as it looked?
Boy, I sure wish I could make a pizza like that....looks like you hit pay dirt Norma! Wow!!
Norma,How did that pizza taste to you? It looks pretty special... that dough appears to have a lot of good things going on. The big poof, little bit of undercrust char, blistering...just a really fine looking pie. Do you have more experiments in mind for it? Great work Norma...awesome!
NormaFrom the pictures....that is one solid pizza.....every single aspect is beautiful!!!!!!!!!!!I'd love one with anchovy, jalapenos and tomato!!John