More pie

[dstr8]

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Been too darn long since my last pizza bake.   And watching all yous passing by with your tasty looking posts made me queue up some dough for a 4-pie bake tonight; each one different.   

5-day old cold ferment Neapolitan dough using 50/50 00 Caputo and KA organic bread flour; my go to recipe.

Shaved brussels sprouts sautéd in butter with a little spritz of meyer lemon.

Sautéd asparagus

Homemade spicy fennel italian sausage

Quatro fungo

Cento tomatoes

Pecorino romano

Smoked mozzarella

Fresh basil

Fresh mozzarella

Thoroughly heat soaked KK using Dennis' shaped stone, a basket full of coffee-char with the Twenty-Three fully charged at 700ºF and north for a proper cornicione.   Every once in a while I get lucky and the dough is perfect.   Like tonight.   Maybe I should head out to play the slots

 

Edited April 29, 2017 by dstr8

[Pequod]

Very nice! I think it might be pizza weekend in here.

 

[MacKenzie]

Gorgeous pizza,  encouraged by your pizza, I hope to start some dough tomorrow and maybe a pizza for Monday. :9

[Paul]

Nice looking pies.

[dstr8]

I know you folks understand ... but having a completely heat soaked KK after a pizza bake off just seems like a waste not to do something besides give up all that wonderful radiant heat to the heavens.   So I whipped up some homemade pie dough, sugar coated fresh rhubarb and strawberries and its got about 30-minutes to donesville.   

Edited April 29, 2017 by dstr8

[dstr8]

And done.   Time to sit on the couch, feet up and crash.  

[Bruce Pearson]

Wow pizza AND  dessert! Looks very tasty and yummy

 

 

 

 

 

[CeramicChef]

@dstr8 here I am on a diet to lose my last 20#s and you post this?  Dang your dinghies anyway!  What a feast and all I can do is look.  Kind like going to a strip bar!  

Beautiful pizza and wonderful dessert.  Kudos to ya!

[tony b]

Well done, indeed! 

[Aussie Ora]

Nicely done it is a waste of heat .sparkling white sugar sounds fancy

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