Tonight’s pie is an 18″ four cheese pie baked in 8min at 530F. First to last is fresh grated Parmigiana Reggiano, Boar’s Head low moisture, whole milk mozzarella, Belgioioso fresh mozzarella & Pecorino Romano added post bake.
Dough is a same day, 8 hour room temp ferment made from all trumps and king arthur bread flour. 59% hydration, 2.7% salt, 1.5% sugar and .15% IDY
ambientbackground
I didn’t think my heart was capable of feeling the emotions that it is currently feeling right now…
Unified-vibrations
That looks amazing. You deserve a round of applause for that masterpiece.
4 Comments
Tonight’s pie is an 18″ four cheese pie baked in 8min at 530F. First to last is fresh grated Parmigiana Reggiano, Boar’s Head low moisture, whole milk mozzarella, Belgioioso fresh mozzarella & Pecorino Romano added post bake.
Dough is a same day, 8 hour room temp ferment made from all trumps and king arthur bread flour. 59% hydration, 2.7% salt, 1.5% sugar and .15% IDY
I didn’t think my heart was capable of feeling the emotions that it is currently feeling right now…
That looks amazing. You deserve a round of applause for that masterpiece.
Show me your ways