Artisan pizza & flat bread connoisseurs.
Marmalade Margherita
Not perfect....but easily one of the best I've had.
(and the crust was from good old KABF+FGWW blend / 3 day cold rise)
(and the crust was from good old KABF+FGWW blend / 3 day cold rise)
Comment
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Comment by WestCountry on February 18, 2009 at 9:53pm - Nice Willard....Good luck with that!
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Comment by Willard on February 18, 2009 at 10:29am -
Hi Chris,
The peel is nothing fancy just a cardboard cut out that gives you a
place to hold it so you can serve it easily. It also controls the moisture
while it is cooling down.
We are working on a"branded 2stone pizza center" as an add on to an established
restaurant that has outdoor seating capacity. A box or a good paper plate act the same and
helps facilitate a crisper crust than if it is placed directly on a metal or ceramic plate.
Willard
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Comment by WestCountry on February 17, 2009 at 9:53pm
- Willard- Good to see you active posting again! Pies look awesome. Please tell us more about this new pizza peel. :)
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