SALUTE to the P-Unit!


Big Congrats to Tony and team on another successful Pizza Expo in Vegas!

Matt with the big WIN! Bringing home another trophy to Capos.

Another pizza night well done i think.

Made Master Dough with a 98 hour proof yes 98!

Made dough last Sunday 7:30pm, degassed Monday 8:30pm, baked on Thursday 9pm

Poolish was used.

A Sicillian was also made somewhere in the mix....

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SFPizzA ChAmP
posted over 3 years ago

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Gosh! I’m so impressed and want to eat it all!

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Paul S.
posted over 3 years ago


Really impressive cornicione!!!! Have you recognized any differences between dough proofed for 48 hours and dough proofed for 98 hours?

Robert R
posted over 3 years ago


I second that, big shout out to Tony, Matt and the team! I would love to try and make the Dillinger, another previous winner of the team. I saw the reference in the Pizza Bible and found the recipe the other day on-line where Matt was being interview by CBS, but it is not specific as to the marinade and how to cook the chicken.

Can you use the exact Master Dough recipe and proof that long, or is it a modified recipe? I have definitely noticed a difference between a 24 hour and 48 hour proof time, but I have not experimented with any longer proofs yet.

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Matthew D.
posted over 3 years ago


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