Veg Pie by FoxesLoveLemons
Ndfanwabashman's Inaugural MPM
Asparagus-Prosciutto Pie by Heidi in Bx!
"Took a break this week from the Neo-Neapolitan pie pics, and made a foccacia (for the third time in my life) for a family party.
It was a mix of GM Better for Bread Flour, some Ultra Grain white from Costoc, and AP flour (was just trying to finish up some packages). 80% hydration, 0.75% ADY, 2% salt, 2% sugar, 2% oil.
Stir fried some sliced chinese sausage, fresh garlic, and black bean sauce with a healthy dose of oil, and folded it into the foccacia dough into thirds and let it go for a long rise.
Baked at 350 convection until golden brown. Was hoping for more hole structure, but I'm guessing the excessively long rise in the car to my sister's house in 70 degree weather may be the culprit. (Anyone have any advice on foccacia?) Still, very moist, very tasty... perhaps 90% next time?" —Derricktung
TScarborough's Late Night Pizza
"Drunk pizza, as in get drunk, get hungry, make pizza.
I found a 17 day old King Aurthur Bread Flour/semolina dough ball hiding in my pizza fridge behind a some bottles of hard cider. Stretched it out real thin (it looks deep, but that is a cookie sheet), sauced it edge to edge with leftover Classico sauce, whole milk mozzarella, some crappy regular pepperoni and added a few onion rings for bite (not a jalapeno in the house). Cooked in the kitchen oven for as long as I could stand it, and eaten while hot enough to remove the skin on the roof of my mouth. Washed down with more beer, of course." —Tscarborough