Tonight's pie


Getting better each time! Thanks to the pizza bible and all the great ideas here I can't get enough!

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Ryan W.
posted almost 2 years ago

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Looks killer! Great job, Ryan.

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Mike K.
posted almost 2 years ago


Excellent job Ryan. Can you tell us a little bit about the pie? What kind of flour did you use? And what temperature?

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Raj Irukulla admin
posted almost 2 years ago


Looking really good Ryan.
Please fill us in on the details

Tony Gemignani admin
posted almost 2 years ago


Thanks guys! Heres the details.
Master dough without starter(Didn't have time to do the starter so went without)
Tonys 00 flour
I used the PizzaQue outdoor oven at about 750 degrees for about 6 minutes

Ryan W.
posted almost 2 years ago


Looks good. I would not add the malt if your using the master dough without starter and cooking at that high of temp. Typically my flour performs better between 500-650.

Tony Gemignani admin
posted almost 2 years ago

Thanks for the info Tony I'll try that next round.

- Ryan   almost 2 years ago


Is that ricotta or goat cheese on top?

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Raj Irukulla admin
posted almost 2 years ago

Ricotta cheese on top Raj

- Ryan   almost 2 years ago


That is a gorgeous pie. Here's a picture of one of mine, master dough with starter.

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Bill F.
posted almost 2 years ago


Looking good Bill. Did you cook that in a home oven? Stones or steel?

Tony Gemignani admin
posted almost 2 years ago

Thank you Tony. Yes, that is from my home oven. Started the pie on a stone and finished on a steel. All Trumps (60% hyd) and Marino cheese that I bought from myself. Homemade sausage. Thank you for your comment and inspiration.

- Bill   almost 2 years ago


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