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The Water Cooler
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<blockquote data-quote="1shott" data-source="post: 3881845" data-attributes="member: 29"><p>Near perfection. </p><p></p><p>Ok This one was the last of the dough batch from a week ago. 9 days to be exact. </p><p></p><p>It’s been fermenting and getting happy. </p><p></p><p>I wanted to fire this one outside on the egg but here in okie land it’s been a lot dryer than normal. There’s burn bans and today is windy soooooo it’s cast iron skillet time again</p><p></p><p>Pressed the dough into a 12 inch well oiled skillet. </p><p>Then added a layer of sliced provalone. </p><p></p><p>Then sauce </p><p></p><p>Then a layer of pepperoni. </p><p></p><p>Then a layer of fresh shredded mozzarella. </p><p></p><p>Popped into a 525 degree preheated oven for 13 minutes on the lowest rack. </p><p></p><p>And here we are. </p><p>It was all hot and bubbly </p><p>Bottom had great browning. </p><p>Cheese was well melted. </p><p>Edges and bottom have a nice crunch. </p><p></p><p>The dough has a light airy texture with a almost sourdough taste. Pleasantly surprised at that.</p></blockquote><p></p>
[QUOTE="1shott, post: 3881845, member: 29"] Near perfection. Ok This one was the last of the dough batch from a week ago. 9 days to be exact. It’s been fermenting and getting happy. I wanted to fire this one outside on the egg but here in okie land it’s been a lot dryer than normal. There’s burn bans and today is windy soooooo it’s cast iron skillet time again Pressed the dough into a 12 inch well oiled skillet. Then added a layer of sliced provalone. Then sauce Then a layer of pepperoni. Then a layer of fresh shredded mozzarella. Popped into a 525 degree preheated oven for 13 minutes on the lowest rack. And here we are. It was all hot and bubbly Bottom had great browning. Cheese was well melted. Edges and bottom have a nice crunch. The dough has a light airy texture with a almost sourdough taste. Pleasantly surprised at that. [/QUOTE]
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