PribzQue

Vases coming!

Good times checking out an workshop tonight at the Plains Art Museum. Thanks for the invite. Super excited for the mind-blowing tip on handles!

Dough: 120 hour Cold Bulk Fermentation with Poolish @70%hydration

Diced pepperoni, Spicy Fennel Sausage, mushrooms with Mozzarella/Provolone.

Fresh Mozzarella and some special blend meats on the second pie.

Tis the season

Wolves/Lakers game with Pierson

Dreaming of warm weather and plotting the pizza oven...

**a #70%hydration #550 #63%hydration #900

Brioche Finger Rolls. 1st attempt went pretty smooth and Aspen did half the work! We'll be making these again as buns for some burgers and pulled pork sandwiches.

Getting some dough going. About 70%hydration baked at 550 for 4 minutes does the trick for me. 2 hours bulk fermentation and 12 hours 2nd fermentation. Pull out two hours before cook.

Getting some dough going. About 60%hydration baked at 550 for 4 minutes does the trick for me. 2 hours bulk fermentation and 12 hours 2nd fermentation. Pull out two hours before cook.

I keep trying to make sourdough. This one turned out great after some modifications to the initial dough. Here is a basic Margherita Pizza and a Pepperoni with drizzle of pesto olive oil.

Pizza practice

Dough 1: 72 hour B**a
Dough 2: 24 hour Neapolitan

PIZZA 1: BLT
Pizza 2: Basil sauce, Asiago, Mozzarella, Fennel Sausage. When out of grill topped with a pesto olive oil drizzle, Mike's hot honey drizzle and thin sliced tomato.
#🔥🔥🔥