Finally put my sourdough start to use again.

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Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 10, 2008
Made up a few pies last weekend. They turned out great. As much as I like the Neapolitan style pies, my heartfelt pies are grandma style, that's what my Noni made for us at home. The darkness on the grandma pie was done the way my wife likes it. To me, it was over done on toppings, but the center and bottom were perfect to my taste.



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Hey Dan! the pies look good. Im with you tho, I like fewer toppings but its no deal breaker.

I made a SD pie just the night before. The twist - made the dough same day. Rushed all the ingredients together, auto lysed, pulled and folded and threw it right in the proofed for about 5-6 hours. It’s was good as taking the full over night. I did it because of poor planning, but I am stoked that it can be done.
Good looking pizzas!
I'm a thin crust guy. Make a NY style pizza every other Saturday.
Occasionally make a South Shore Bar pie.
Like Neapolitan too, but uses up a lot of propane to get oven to high enough temp for them. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.