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Author Topic: Spring '13 WFO project  (Read 15405 times)

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Offline TXCraig1

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  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Spring '13 WFO project
« Reply #40 on: August 16, 2013, 01:07:11 PM »
Beautiful pies! Congratulations on the oven!

What all is on the last three?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline csafranek

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Re: Spring '13 WFO project
« Reply #41 on: August 16, 2013, 01:22:57 PM »
That is awesome! Great job!!!

Offline kiwipete

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  • Location: New Zealand
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Re: Spring '13 WFO project
« Reply #42 on: August 16, 2013, 07:06:02 PM »
Well done on the oven. Good job!

So your project probably went like mine (and many others): You start off with a plan in mind but as you go along things change a bit as dictated by the situation. In the end it turns out fine!

And good looking pizze too..


« Last Edit: August 16, 2013, 07:08:05 PM by kiwipete »

Offline breadstoneovens

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Re: Spring '13 WFO project
« Reply #43 on: August 17, 2013, 08:10:03 AM »
The oven turned out really nice! I really like your pizza  :chef:
WFO cooking is about passion.

Offline SELES

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Re: Spring '13 WFO project
« Reply #44 on: August 17, 2013, 08:12:33 AM »
Thanks fellas! I'm pretty excited about it.

Craig, the last three pies go like this:

Corn Belt
- cherry tomatoes
- bacon
- corn rosted in bacon drippings
- green onion
- motz
- cheddar

Hell Boy (my version & a shout to Paulie Gee)
- cherry peppers
- Soppresata
- honey
- basil
- sauce
- motz

Hangover Helper ( based on motorino's al'uovo)
- 2 fried eggs
- Soppresata
- black pepper and salt
- cherry tomatoes
- basil
- motz





« Last Edit: August 17, 2013, 08:14:43 AM by SELES »

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