View Single Post
Unread 01-06-2014, 04:04 PM   #85
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Man, you had to be pretty hot, 2 minutes for a pie is fast, even for a WFO.
Minute and a half in my WFO, Antimo Caputo 00 flour for high temps and your good to go, that is where you get the spring and the soft center in the crust. Lower temps make for a flater harder crust.
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is offline   Reply With Quote