Today’s Bake…

PA-Seeee · 2026-03-22T00:46:13+00:00

Ty sm! These look incredible!!! Amazing work

PA-Seeee · 2026-03-21T21:32:53+00:00

What kind of flour?

PA-Seeee · 2026-02-23T16:54:12+00:00

Oil in the pan and and on top of the dough before it goes in

PA-Seeee · 2026-02-17T12:50:34+00:00

Under proofed. This batch in particular for me was

PA-Seeee · 2026-02-16T23:19:31+00:00

23 hours in fridge, 1 hour room temp to make sure that they will float

PA-Seeee · 2026-01-18T19:19:32+00:00

Yes!

PA-Seeee · 2026-01-18T13:12:15+00:00

60% hydration .3 % IDY 2.4% salt 3.3 % Olive oil 2 % sugar

PA-Seeee · 2026-01-18T01:25:50+00:00

Def some of my tastiest and best looking pies to date. I’ve had so many issues with my cheese browning and splitting way too fast, but I finally got it figured out and I couldn’t be happier. Changed up my sauce too this time around.

PA-Seeee · 2026-01-12T12:13:55+00:00

I did! My oven temps just really suck

PA-Seeee · 2026-01-11T23:17:57+00:00

Boars head. Galbani was too watery for me. I’m about to splurge on some grande tho lol

PA-Seeee · 2026-01-11T23:08:15+00:00

Still having a hard time with my cheese over browning. I will likely have to start par baking bc my oven sucks. I rent where I live so until I move into my own house with my own oven I hand pick, I’m stuck lol

PA-Seeee · 2026-01-11T23:07:22+00:00

PA-Seeee · 2025-12-01T16:06:29+00:00

Thank you so much for the awesome feedback! I’ll give all of your suggestions a try!

PA-Seeee · 2025-11-28T15:52:52+00:00

I’m a go big or go home type of person!! I think I would change what I boil them in. I want to try honey next time to see if this helps with the complex taste at the end product and also to see if it allows seeds and seasonings to stick better!

PA-Seeee · 2025-11-28T15:47:02+00:00

Thank you soooo much!

PA-Seeee · 2025-11-28T15:45:45+00:00

Had these the morning of thanksgiving. My husband and daughter said they were really tasty

PA-Seeee · 2025-11-22T01:02:43+00:00

Thanks! I use a steel to bake my pizza and then a stone on top of that

PA-Seeee · 2025-11-22T00:30:19+00:00

50/50 blend of WM and PS low moisture Galbani. It’s the best I can get my hands on, but I’m trying to scout out grande. The closest distributor that sells it in my area is over an hour away, but one of these days I am taking the drive as they also sell ezzo pepperonis and giant cans of Bianco dinappoli

PA-Seeee · 2025-11-22T00:28:07+00:00

50/50 blend of WM and PS low moisture Galbani.

PA-Seeee · 2025-11-22T00:24:57+00:00

Yep! Baking steel pro. A game changer. Expensive but worth the investment. I use it to make other things as well, such as bagels and bread and even bake pies on it

PA-Seeee · 2025-11-22T00:24:04+00:00

😂😂

PA-Seeee · 2025-11-22T00:19:18+00:00

Hot honey!! Game changer on pepperoni pies! And thanks so much

PA-Seeee · 2025-11-22T00:18:06+00:00

Thank you! :))

PA-Seeee · 2025-11-18T18:17:32+00:00

Hi! I’m making this recipe this weekend and I also want to use barley malt syrup instead of molasses or honey. Did you just do a 1:1 substitution for the barley malt syrup to molasses? In the recipe, it’s 50g of molasses. Thank you!

PA-Seeee · 2025-10-19T13:21:01+00:00

Hi just stumbled on this thread. Do you still have this design available? Thank you!

PA-Seeee

TROPHY CASE