10×14 Lloyds Pan
490g Dough Ball
24 hr cold ferment
Cubed Mozz, 6tbs butter melted with 4tsp minced garlic, light sprinkle of dried basil
500 degrees, 7 minutes, turn, 7 minutes
Really pleased with the crumb and undercarriage on these bad boys.
by QTsexkitten
14 Comments
Nice crumb and crust, great job!
Nice bottom too! Looks great
I would pay disgusting money for this high
Those look fabulous 😍
Looks pretty darn good, I want more cheese and more frico, but I’m not turning that down any day!
> 500 degrees, 7 minutes, turn, 7 minutes
By turn, do you mean spin the pan, or are you flipping the dough over in the pan?
just got my detroit pan, gonna have to try this
Lately I’ve been roasting a whole head of garlic for an hour then squeezing that out and working it down to a paste before putting EVOO in it and spreading it on my cheese bread. So damn good.
Wow, these look amazing. The crumb and crust look great!
Ooooh wee sucka. Those look phenomenal
The bottom I’m after! I’m struggling with getting a golden brown bottom. It usually appears very dry looking.
… I’m having impure thoughts
This is like cicis cheese sticks but better
WOOF!