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Old 01-26-2012, 09:25 PM   #1
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Tonight's slice

Same recipe as before but this time i did a 36 hour bulk ferment, balled up the dough for a a 14in. pie and then put back into the fridge for about 6 more hours.


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Old 01-26-2012, 09:29 PM   #2
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I love a bubbly crust with a crisp bottom....sound like my DH!
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Old 01-26-2012, 09:39 PM   #3
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Ooh, that looks good!
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Old 01-26-2012, 09:40 PM   #4
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Now that's what I'm talking about...
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Old 01-26-2012, 10:00 PM   #5
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My kinda of pizza. Looking good!
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Old 01-27-2012, 01:50 AM   #6
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now that's a slice that any ny'er would be happy to eat!
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Old 01-27-2012, 05:50 AM   #7
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You did that with all purpose flour?

Tell me more, that is the crust I have been attempting to duplicate at home.

I hear the Soprano's theme song starting to play in my head.
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Old 01-27-2012, 05:58 AM   #8
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A real masterpiece, nestlund! Meravigliosa!
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Old 01-27-2012, 11:39 AM   #9
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Aunt Bea,

What would u like to know?
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Old 01-27-2012, 12:24 PM   #10
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Quote:
Originally Posted by nestlund View Post
Aunt Bea,

What would u like to know?
I am not sure about the 36 hour ferment, is that out at room temp or refrigerated?

Do you bake it on stone or in the pan?
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