More Bar Pie Progress - April 2021

We are right in the midst of gardening season and that (usually) means that pizza season begins to head towards a downswing.  But, that doesn't mean that I haven't made some real progress with my bar pizza work.  Back a month ago (beginning of March), I posted how I was able to achieve some of the pockmarking that I was after and today I'm sharing a couple more progress photos.  I'm happy with the way this basic cheese came out, but I used a little bit too much traditional cheddar (didn't have white) around the ring.

In the month of March, I also started to take my bar pizza act on the road and baked off a couple of road pies including this pepperoni 12-incher that was (maybe??) the best bar pie that I've made to date.

It was (below) crispy and well done and the undercarriage showed the right bit of char/doneness while the top came along just about where I want the final product.  Of note, the oven I used for this one has NO convection function, but does go to 550 degrees - which is 50 degrees higher than our home oven.

I went with a 50g cheddar ring and a 200g center blend of two cheeses.  This also was made on a Thursday am, had a 24 hour bulk cold ferment in the fridge, balled up the next morning and had a 48 hour cold, ball ferment.  Which, I think was just about perfect.  That means...if I want Friday pies, I should think about moving my dough making up to Wednesday morning.



Comments

Popular posts from this blog

Columnar Tree Tips via Pretty Purple Door

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Broken Peloton Shoe Buckle And Finding A Replacement