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  • Serious Pie by Tom Douglas in Seattle - Page 3 - Pizza Making Forum
    - Serious Pie uses Shepard's Grain flour made here in Washington State I assume the exact product is "Shepherd's Grain Enriched Unbleached High Gluten Strength Flour " I was able to get a 50 lb bag at Cash Carry and my friends think i'm crazy You're not crazy I buy the same flour from the same place for the same reason See my post above
  • Serious Pie by Tom Douglas in Seattle - Pizza Making Forum
    As far as "room temp", I think I just got confused between Serious Pie and another pizza place I also recently ate at Apizza Scholls, and and they explicitly state an over 24-hour "room temperature" fermentation I just got 12 hours from the video of Tom Douglass talking about Serious Pie on YouTube
  • Serious Pie by Tom Douglas in Seattle - Page 2
    The closest off the shelf rocker knife to the Serious pie one, seems to be this American Metalcraft rocker About $40 depending on where you buy it I think that by replacing the two small handles with a single, long wooden one should end up with a rocker knife that is almost the same dimensions ergonomics as the the Serious pie one
  • Assistance in trying to recreate Serious Pie crust at home
    Serious Pie though has done something that I had not experienced before Their pizza maintained its crispiness in the crust and the base from start to finish I have never had a New Haven style pizza before, but based off the descriptions I've read and what I've been told by others (My friend in Seattle spent several years in New Haven
  • New Serious Pie video - Pizza News - Pizza Making Forum
    Re: New Serious Pie video « Reply #2 on: December 11, 2013, 06:33:36 PM » I noticed that the dough had a big tear in it that they didn't show him repairing, very soft dough for sure
  • Serious Pie - pizzamaking. com
    Serious Pie Started by HansB, December 29, 2015, 02:18:41 PM Previous topic - Next topic 0 Members and
  • Top 3 Pizza books - Pizza Making Forum
    Peter Reinhart's American Pie: My Search for the Perfect Pizza really stepped up my game when it first came out in the early 2000s This might have been the first real serious pizza book written, or at least it was the first one I was aware of
  • Potato Pie - pizzamaking. com
    I made this pizza the other day Sort of like a sicillian, I guess, but not really I used a570g dough ball that I would normally use for a 16" NY style pie, in a 12X12 steel pan, topped with scalloped potatoes, sauteed sweet Vidalia onions and white cheddar Bacon would have been nice, but I didn't have any
  • Philadelphia Tomato Pie - Pizza Making Forum
    The tomato pie is a grandma style docked dough, so my guess is 60% to 65% hydration with a lot of sauce that thicken during the bake The vid with sound said the tomato with cheese is the best seller It's simply the tomato pie with a heavy layer of grated motz on top Sharp provolone and motz on the white pizzas
  • WoodStone Fire Deck Stone Hearth Ovens? - PizzaMaking. com
    I'm in the planning stages of opening a bistro style restaurant that will offer pizzas in a style similar to Serious Pie in Seattle, a thicker crust, longer bake time (the use Mt Rainier WFO, no gas assist at a deck temp of about 650°) But that will only be part of the menu





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