Fermented 2 days. Made biga Wednesday, dough Thursday, pies Saturday.
Flour was Tony Gemignani from central milling.
Pies are a pepperoni with basil, a sauce on top with pesto, and a classic margarita
FrankGehryNuman
What kinda hydration we talking? What dough recipe you working with bb.
220800rR
Look really good 👍
ham-sando-sama
Sheeeeeessshhhhhhhhh
ResortCautious
When you opening a shop?
Any_Yak9211
Deserves an award.
CajunBmbr
Noice
Electronic-Glass7822
Beauties
The_PACCAR_Kid
Nice!!! 😀
LoudSilence16
I don’t put this lightly when I say you have a genuine talent for this. Your pizzas look great of course but judging on looks alone, there is somthjng EXTRA here. This is the type of pizza that they charge $25+ for and when you get it, you know why! If you don’t retire in a pizza shop, and let me know where it is so I can support you, I will be upset.
11 Comments
Dough Recipe was “100% biga” at 64% hydration.
Fermented 2 days. Made biga Wednesday, dough Thursday, pies Saturday.
Flour was Tony Gemignani from central milling.
Pies are a pepperoni with basil, a sauce on top with pesto, and a classic margarita
What kinda hydration we talking? What dough recipe you working with bb.
Look really good 👍
Sheeeeeessshhhhhhhhh
When you opening a shop?
Deserves an award.
Noice
Beauties
Nice!!! 😀
I don’t put this lightly when I say you have a genuine talent for this. Your pizzas look great of course but judging on looks alone, there is somthjng EXTRA here. This is the type of pizza that they charge $25+ for and when you get it, you know why! If you don’t retire in a pizza shop, and let me know where it is so I can support you, I will be upset.
Fashionable pies you got there!