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Posted

It looks superb timah

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Posted
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Posted

How about that Timmah

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Posted

looks good.  except for the egg.  is that an egg?



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Posted

Yes timah

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Posted

Minus the egg for me, looks great.  This pizza here, I made with bread flour this time, instead of all-purpose.  Much chewier crust.  I bake it at ~550 F  on the top rack for about 4 minutes, then I rotate it 180 degrees and move it to the bottom rack, for 2 more minutes, with the bottom broiler element turned on to crisp the bottom.  I use a pizza screen to bake, instead of a pizza pan or steel or stone.  



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Posted

Enough fucking pizza already !!   HOLY HELL !!

I have enough trouble battling the munchies as it is ..... please............stop...............sigh

:guitar:



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Posted
8 hours ago, Timmah! said:

looks good.  except for the egg.  is that an egg?

Fried eggs on a pizza are awesome for breakfast. Everything you put on a pizza is like in an omelette and the crust is like having a quiche.



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Posted

mmmmmmmm i think we need a closer look Tim..lolol



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Posted
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Posted

Timmah that s my pizza service

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Posted

thats my job

 

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Posted (edited)
On 8/23/2019 at 4:59 AM, Prle Slovenia said:

IMG_20190715_141347.thumb.jpg.d7c85aca132aa26f80d2dd4fca0d3e27.jpg

Brick Oven The Old School way is best!

What type of Flour do you use? "00" Caputo Blue Label is popular here in the States imported from Italy. It's the best for ultra high temps....

Where I come from we have our own Neapolitan style  in New Haven Ct. 

Edited by Spartacus

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