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Couple of rustic artisanal pies at 700F +

I figured why not go a little higher this time in temperature and it worked well with this dough. Light, airy, crunch thin crust pies.

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Mike K.
posted about 1 month ago

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NY Pizza Scam vs PB

Watching network news (cbs) last night, and heard about this pizza scam: https://ny.eater.com/2017/9/11/16290420/nyc-pizza-festival-scam. Very sad. Attorney General's office is looking into it.

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Maria .
posted about 1 month ago

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Pizza Napoletana

Hi pizza lovers
after testing and testing and some more testing, here is my current selection of Neapolitan pizzas :D (testing won't stop though lol )

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Ulli Haus
posted about 1 month ago

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Eggs in Purgatory pie

Eggs in Purgatory on this soulful day (9/11). Not bad for a counter-top toaster oven.

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Maria .
posted about 1 month ago

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National Salami Day

NSD on September 7th sparked this contribution. Thin crust with a similar dough to Tony Gemignani's Master Dough.

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Mike K.
posted about 1 month ago

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White Lie Pie

I’d like to dedicate the White Lie Pie to Maria Sharapova for her return to tennis after a 15 month ban imposed by WADA (World Anti-Doping Agency) for testing positive. Maria claims that she did not... (more)

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Maria .
posted about 1 month ago

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Mike K. replied to this post • about 1 month ago

Flours

I've been using the master dough recipe for my pizzas with great success, I have cooked them in my home oven. I'm thinking of upgrading and buying a good wood fired pizza oven. That being said should... (more)

Bradley D.
posted about 1 month ago

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U Cannot Be Serious Breakfast Pizza

In honor of the inimitable NYer Johnny Mac & the 2017 US Open, I wanted to make a "You cannot be serious" breakfast pizza." lol It's a "getting in someone's kitchen" kinda pie. Take that Cotto! MD,... (more)

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Maria .
posted about 1 month ago

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Mike K. commented in this post • about 1 month ago

Leftover toppings

I hate wasting food, I really do. When I see how much of it gets thrown out it makes my blood boil.

In this fashion, I combed through my refer and found some goodies that were used for a salad abo... (more)

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Mike K.
posted about 1 month ago

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Mike K. replied to this post • about 1 month ago

Pizza Dough Tearing

I can't seem to figure out why I can't stretch my dough without it tearing. I'm using Caputo "00" 60% hydration. Using a stand mixer with a dough hook. I can't stretch my dough thin enough without... (more)

John C.
posted about 2 months ago