Search results

I've been using a cordierite stone for years with no problems with smell or taste.

What am I seeing in the dough?

My friend owns a pizza shop here in Pa. She visited her daughter in Brooklyn and brought home about ten gallons of N.Y.C. water to experiment with. It didn't make a lick of difference!

I use canned(in juice, not heavy syrup) "tidbit" size. Not big chunks or crushed. Drain them in a strainer for about 15-20 minutes and use sparingly.

I like pineapple on pizza, especially with sweet Italian sausage. There, I said it! I like pineapple pizza, but it has to be a fresh hot pie. Any leftover slices get the pineapple picked off. I'll go one step further and say I HATE mushrooms!

I made a couple loaves of purple sweet potato bread. It's basically just Italian bread with about 200g of boiled mashed purple s.p. in place of about 1/3 of the water.

I built the one in my avatar. Here's a link to my build thread on pizzamaking.com. https://www.pizzamaking.com/forum/index.php?topic=11155.0

I made a couple for lunch yesterday.

I made a couple loaves yesterday with 65% Einkorn flour, which I've never used before, and 35% white whole wheat. I got a good rise with my sourdough starter, so I was a bit surprised at the fairly dense crumb.

Thank you. Yours look very good as well.

I made a couple sourdough loaves today.

That looks great!

I really like the smoked pepperoni sticks from Vermont Smoke and Cure. It's not cheap, especially when you factor in shipping, but I still get it now and then. I used to get it buy the case when I had my pizza trailer. Mostly what I use now is Margherita brand stick. That's what's on the last...

It's been a while but I finally made some pizzas last

Nice pies! Soapstone?

I used the smoked pepperoni from Vermont Smoke & Cure. My favorite!

Thanks!

Nice day today to burn a few pies in the back yard.

"The Pizza Show" did a segment on my friend's pizzeria recently and should be airing sometime this fall, I believe. Caputo Cup winner, Norma Knepp, owner of Norma's Pizza at Root's Country Market in Lancaster Co. Pa.

Insulation between the slab and hearth bricks is as important as around the dome.