A D V E R T I S E M E N T
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That's a thing of beauty!
Looks darn good. Those pepperoni really cupped up nicely.
Beautiful pies Marlon. Seems like there isn't a style you can't do.
"Marlon the Master". So you baked some NP at 900+ and had some of this dough, with the lard added, on hand when the temp dropped to 650 and put them in? I'm just guessing. These look soooooooo goooooooooooooooooood!!
It's been a long while since my last NY style pizza and this batch was really good. I baked these in my WFO at around 650F for about 4.5 mins with almost no coals left inside. 65% Central Milling High Mountain 35% Molino Pasini 00 Marrone64% Water0.8% Fresh yeast1.75% Salt2% Lard2 hrs bulk at RT. 48 hrs balled in the fridge. 2 hrs at RT prior to baking. 480 gr dough ball, 18" pizza.
Marlon,Thank you for posting this recipe and the beautiful pictures. How ould you say this dough compares in terms of handling in comparison to the NP dough? More elastic?Thanks,John K
You mentioned that you had almost no coals at the time of bake. So did you have to watch the pie and turn it at all or was the oven pretty evenly heated to bake stationary? Did you use your oven door?
Marlon the Master. I am loving these pies. I wonder what the difference is in texture using lard as opposed to Chau's use of shortening.John
Hi, your pies look delicious. are you using the same work flow as your NP?
Marlon,I always enjoy your pies! Norma
Very nice Marlon!