Just a picture day
March 13, 2013
Pizza dough.
That’s all.
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Garden homeschooling via "Ready, Fire, Aim"
cohutt
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Behind cohutt's fence 
You should have a “caption this” contest.
For some reason I want to draw faces on them.
You should see what they looked like after I cut the dough
Looks like a still life by Vermeer. Beautiful light.
Thanks. I turned off the kitchen lights and let the lat afternoon sun in…
I listened to Chef Keith Snow’s podcast on pizza dough and he said 500+F.
So I tried it and I will never go back. Of course, at that temp you are approaching ‘Self Cleaning” and the smoke!!!. But it works. Nice crisp/chewy crust….
Yes- that is why everyone talks about “brick oven” pizza. The bricks are super heated, higher that some ovens can go, and then don’t cool off for hours. Thermal mass – it works for heating and cooling.