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My New Pizza Design " The O "

Paul Bacino

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So playing around with making pizza!!


This  is a 190g/300g AP flour dough with 1/4 t yeast and 1/4 t salt and a spot of honey   --Slow rise




Par baked 9 Mins @ 450//Below is the finished results






AS you'll see you will get three textures with this design--End Crust/Side Crust  and Charred ends ( the center )




The Crumb




After the pre-bake I dress the pie and cook another 10-12 mins/  I use a high rack and a low rack to get my desired finish


ENJOY--The "O "   as in Bacin" O "

Edited by Paul Bacino (log)
  • Like 9

Its good to have Morels

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Well then  Grissini by " Bacini"  :biggrin:

I am always intrigued when anyone (except my kittens!) think outside the box. I would expect that this pizza would overcome the issue of the floppy pizza where when you go to pick it up all the toppings slide off. And it would certainly appeal to those who say keep toppings I just want the crust.

  • Like 7

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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Very intriguing idea!  Those of us who like eating the crust will really enjoy it.  I really don't see any downside to it at all.

  • Like 1

I've learned that artificial intelligence is no match for natural stupidity.

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