Brett-EDH
TVWBB Olympian
Oven baked on a screen.
San Marzanos, uncooked, with salt and hand crushed.
Dash of pecorino across the sauced pie.
Then a few dashes of oregano.
And a 50/50 blend of whole and part skim milk mozzarellas. Hand shredded (blocks of cheese) not the bagged pre-shredded stuff.
Cooked each pie for 9 minutes at bake 475F.
Pic of dough recipe below. Bakers percentages.
RT means room temp for the rise.
I then CT, cold temp, the dough balls for 3 days in the fridge. These two pies are those fermented cold temp balls turned into pies.
These are classic NY style. My next adventure is to make these in my new Gozney ArcXL.
San Marzanos, uncooked, with salt and hand crushed.
Dash of pecorino across the sauced pie.
Then a few dashes of oregano.
And a 50/50 blend of whole and part skim milk mozzarellas. Hand shredded (blocks of cheese) not the bagged pre-shredded stuff.
Cooked each pie for 9 minutes at bake 475F.
Pic of dough recipe below. Bakers percentages.
RT means room temp for the rise.
I then CT, cold temp, the dough balls for 3 days in the fridge. These two pies are those fermented cold temp balls turned into pies.
These are classic NY style. My next adventure is to make these in my new Gozney ArcXL.
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