This is an a 2-day dough with 300 g All-Trumps bromated AP flour, 60% hydration, 1.5% salt, 1% sugar, 1/2 tsp of IDY, refrigerated for two days.
(Canadian) Ingredients are Hunt’s Early Harvest Heirloom Crushed Tomatoes, No Name mozzarella cheese, and (hand-sliced) Venetian Meats Cup and Char Pepperoni.
Baked for 4 minutes at about 600F on a 16″ stone.
gran_matteo
Beautiful pie, nice work 🍕
joe_i_guess
Not too shabby looking at all. and I’ve never heard of those toppings. Guess I’ve been stuck too long with bianco tomatoes galbani mozzarella and Ezzo peps
RobinZander1
I’ve heard good things about that particular style of hunts tomatoes. Too bad it’s a Canadian thing however.
Weekly-Pace7551
I’m craving
Illustrious-Coat3532
Yowza
The_PACCAR_Kid
It looks really good 😃
A_Lone_Macaron
And four minutes is all I’d need with this to take down about half of this pie
8 Comments
This is an a 2-day dough with 300 g All-Trumps bromated AP flour, 60% hydration, 1.5% salt, 1% sugar, 1/2 tsp of IDY, refrigerated for two days.
(Canadian) Ingredients are Hunt’s Early Harvest Heirloom Crushed Tomatoes, No Name mozzarella cheese, and (hand-sliced) Venetian Meats Cup and Char Pepperoni.
Baked for 4 minutes at about 600F on a 16″ stone.
Beautiful pie, nice work 🍕
Not too shabby looking at all. and I’ve never heard of those toppings. Guess I’ve been stuck too long with bianco tomatoes galbani mozzarella and Ezzo peps
I’ve heard good things about that particular style of hunts tomatoes. Too bad it’s a Canadian thing however.
I’m craving
Yowza
It looks really good 😃
And four minutes is all I’d need with this to take down about half of this pie