Recent content by Born2Burn

Advertising posts removed. This forum is for vendor reviews not promotion. -Peter

Depends on your oven. If you have a broiler element in the oven chamber than I would place it on the top rack. That way you can finish preheating with the broiler on and start cracking 600F. :P -Peter

Example of a wallet/booklet (not my photo) last night in Napoli...back to London with family till the end of January. Should have time to hunt down the few VPN certified pizzerias in London. 22 pizzas at 12 prominent pizzerias in 6 days with around 65 miles walked. Along with 4 excellent...

Yeah knife and fork or folded into a wallet (street food), never sliced. I need the buy/build an oven to get any where close... the key is bake time. Neo pies use low protein(gluten) 00 caputo + 60-90 second bake times...keeping the pies very tender. It was like cuting into a cloud. It is...

Heaven.... bit out of order, organized by pizzeria/travel log later ;) -Peter

In Naples this week...14 pizzas at 9 pizzerias so far ;) Few quick shots, hi-res once we have PC access. Three more days in pizza heaven! ciao, -Peter

Worth watching...on all physical abuse.

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Off topic posts removed. Back to the focus of this thread. -Peter

Not sure I posted my NY formulation before. If not, this is my go to recipe. 100% 635 g King Arthur Bread Flour (13.7% protein) 63% 400 g Water at around 95F if done by hand. Adjust water temp to get close to 80-85F finished dough. .3% 1/2 tsp Active Dry Yeast 2% 11.5 g Sea Salt 2% 13 g...

Yeah, rolling pins are evil ;)

Looking good Grant...airy/pillow soft :P Best pie I've made...Next batch will be for my personal consumption only :fireball:

Quick shot for this afternoons pies. Hit 630F stone temp today. Getting close to a 5 minute bake time. Going to pick up a klin shelf in a few weeks...should jump it up to the next level :high: -Peter

NICE. How long was the bake time?

The heat is coming :fireball: