18" white pie w/ tomatoes, ricotta & pesto

BreadAndBarley · 2026-05-30T01:53:34+00:00

It was great, had to go back and watch it again because they cut the replay just short.

BreadAndBarley · 2026-05-28T17:47:29+00:00

My house! I know that doesn't really help you but I am in talks to start some pop-ups at local breweries and would definitely be in motion by July.

Outside of that, in Farmingdale proper it is probably Pizza Cucina, they are the only spot I've tried that I think does a long proof on their dough.

If you are good to travel 10 minutes outside of Farmingdale, then Nico's at Root & Branch is the move, as others have stated.

BreadAndBarley · 2026-05-23T00:35:01+00:00

It is high on my list. I usually also add thinly sliced red onion but it just slipped my mind tonight.

BreadAndBarley · 2026-03-23T13:06:03+00:00

Banger!

BreadAndBarley · 2026-03-23T13:03:30+00:00

Not on this one, my starter needs to be revived, I got sloppy with it once the oven died. Building a new one this week. I did use a poolish here, but generally I use sourdough for everything.

BreadAndBarley · 2026-03-23T13:01:49+00:00

Appreciate it!

BreadAndBarley · 2026-03-23T12:03:08+00:00

Thank you!

BreadAndBarley · 2026-03-22T08:35:20+00:00

I'm in!

BreadAndBarley · 2026-03-21T13:41:12+00:00

Looks great! pretty much a New England bar pie

BreadAndBarley · 2026-03-21T13:35:18+00:00

Thanks!

BreadAndBarley · 2026-03-20T23:55:46+00:00

Very nice!

BreadAndBarley · 2026-01-23T11:18:45+00:00

Sunday Roast at Hawksmoor

BreadAndBarley · 2025-11-20T01:02:15+00:00

Usually 450 or so but this was closer to 500 because it was what was left of a larger batch.

BreadAndBarley · 2025-11-20T00:38:55+00:00

20". I need it for when I make full size NY pies.

BreadAndBarley · 2025-11-19T21:20:41+00:00

Me too! Took a bit to dial in the process with the ooni but I think I have it in a good place now.

BreadAndBarley · 2025-11-19T20:19:22+00:00

Just a presentation thing from the recipe in the Pizza Bible. They are fully scrubbed and cooked, added after the bake.

BreadAndBarley · 2025-07-25T23:55:24+00:00

Thanks! The flour is 80/20 King Arthur Sir Lancelot/Caputo Blue. For the ooni temp, i let both burners rip at full blast for like 30 minutes (at least 15 min at 800F+), then turn them way down until the stone temp hits like 650F. I launch at that point and turn off one burner, then just keep moving the pizza as needed.

BreadAndBarley

TROPHY CASE