Author Topic: My latest and greatest...  (Read 1600 times)

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Offline Natephish

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  • Location: Connecticut
My latest and greatest...
« on: March 14, 2007, 12:14:25 AM »
Here are some pictures of my latest pizza, mozzarella and prosciutto.  It was made with my regular recipe, an extreme variation of Lehmann's NY pizza recipe.  I use KA bread flour to make a 75% hydration dough.  It's very tough to work with but it results in a super chewy, heavy dough.  This pizza was hand kneaded and made with Cento tomatoes and sliced 50/50 Calabro part-skim/whole mozz.

Offline zeup2000

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Re: My latest and greatest...
« Reply #1 on: March 14, 2007, 11:37:01 AM »

What is your recipe? How do you get those incredible bubbles, airy crust? Been trying to do this myself.  I've been using Randy's latest recipe and it's giving me great results, but I'm looking at your pizza and I'm loving it.