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