Whisky
is one Smokin' Farker
Kind of....
I used 300g of dough, hoping for close to 14" pies, but they ended up being 13. It was a little thicker than I would have liked.
I also dabbled in a cheese experiment and used a mixture of fresh mozz, shredded WM mozzarella, and shredded sharp cheddar. Again, not traditional.
Lastly, I cooked in my Ardore and 575-600, also not traditional temps and time for Chicago thin.
All that said, they were good.
Sent from my SM-G975U1 using Tapatalk
I used 300g of dough, hoping for close to 14" pies, but they ended up being 13. It was a little thicker than I would have liked.
I also dabbled in a cheese experiment and used a mixture of fresh mozz, shredded WM mozzarella, and shredded sharp cheddar. Again, not traditional.
Lastly, I cooked in my Ardore and 575-600, also not traditional temps and time for Chicago thin.
All that said, they were good.
Sent from my SM-G975U1 using Tapatalk
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