Bar Pizza Progress - Summer 2021
August marks six-month mark on my Bar Pizza journey. Started back in March and have posted a few times including my 'pockmark progress' and how I've tried both pre-and-post-bake ricotta. I've recently settled some of that (I'm now using Chellino Ricotta pre-bake on my bbq chicken 'stunt pizza'. More on that in a future post). Here are a few recent photos showing my progress.
First, with so little yeast, I'm surprised by this kind of structure:
Below, you can see a sort-of edge profile. I'm happy with the thickness, the ply-ability and the crisp on these pizzas. I do, however, give them first a cooling-rack rest followed by a post-cut dimple pan.
Here's a little frico below. I've recently moved away from using any sort of cheddar - as it oils-off differently than the other cheeses I'm using.
Those wanting to keep up with all the pizza photos can start to follow along here on Instagram: Eat Dorianell's.
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