Whisky
is one Smokin' Farker
- Joined
- Dec 12, 2014
- Location
- Pingree, ND
Last weekend was Neapolitan.
https://www.bbq-brethren.com/forum/showthread.php?t=295050
Tonight I did a Chicago thin and NY. I've made both doughs before but usually I cook my Chi thin in the home oven. Wanted to try it in the Ardore at a little higher temp. It was much better.
Chi thin made with King Arthur AP flour and cooked at 625ish.
NY made with All Trumps HG and cooked at 750ish.
For both of these cooks I slid my corderite stone over the biscotto floor. Doughs were approximately 26 hrs.
First, Chicago thin- green pepper, mushrooms, sausage and pepperoni
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https://www.bbq-brethren.com/forum/showthread.php?t=295050
Tonight I did a Chicago thin and NY. I've made both doughs before but usually I cook my Chi thin in the home oven. Wanted to try it in the Ardore at a little higher temp. It was much better.
Chi thin made with King Arthur AP flour and cooked at 625ish.
NY made with All Trumps HG and cooked at 750ish.
For both of these cooks I slid my corderite stone over the biscotto floor. Doughs were approximately 26 hrs.
First, Chicago thin- green pepper, mushrooms, sausage and pepperoni
Sent from my SM-G975U1 using Tapatalk
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