tonight's was the best ...
i blanched an ancho while making my latte this afternoon ...
ImageUploadedByTapatalk1415843530.428504.jpg
3-4 hrs later ...
ImageUploadedByTapatalk1415843551.966761.jpg
used the roller-docker a bunch ...
ImageUploadedByTapatalk1415843565.212961.jpg
little mad hunky pizza sprinkle, whole sliced ancho, hot salsa, raw onion, and JHP smoked peno powder ... and all the cheese i had left ...
ImageUploadedByTapatalk1415843655.186822.jpg
i put it in 550F only 2-3 mins after pre-heating, longer for the stone would have been better ...
ImageUploadedByTapatalk1415843758.242036.jpg
ImageUploadedByTapatalk1415843767.359500.jpg
ImageUploadedByTapatalk1415843780.060110.jpg
ImageUploadedByTapatalk1415843788.425674.jpg
super happy w/ it tonight ...
this dough is much closer to something i can live with, can't wait to try it in the kettle pizza ...
for me, the salsa/mexi flavors leave more room for kicking up the heat ...
i like my real pizza napoletano or margherita, but this is a fun way to pack heat, for sure ...
ps - ends up tasting like an Einstein's Bagel fav of mine, the one w/ the green peppers ...
cheers ...
still gushing over Booma and FB's pies here, though ...
def going to make some cheese here, sooner than later ...