Steve's Keste's Clone Pies in his WFO 6/03/2011

Steve used John’s (dellavecchia) Keste’s clone dough from http://www.pizzamaking.com/forum/index.php/topic,12606.0.html but I think he did decreased the amount of yeast in the formula for most of the pies baked yesterday.  Steve had also baked in his WFO Thursday for friends, and had used the full amount of yeast for that bake.  Some of the pies made yesterday were also from those dough balls, that he had reballed for the bake yesterday.

All Steve’s pies were delicious in my opinion.  I still am really fascinated how a WFO bakes.  Near the end of Steve’s bake, children and some adults wanted individual small pies baked with their choice of toppings.  Steve just cut the dough ball into four pieces and baked small pies for those people.  That seemed to work well.  I only took one picture of those small pies.  Most of the pies were baked in 1 ½ minutes.  It can be seen in some of the pictures all the wood Steve cut for his WFO.

I had to leave Steve’s before the final two pies were baked because I had to get to Home Depot to pick up some paint, so I missed the last two pies.

Thanks Steve for inviting me to your home and letting me try my two doughs in your WFO!!  :)  All the pies were delicious!  You also have a unique way of keeping your doughs apart in your fermenting containers.  Hopefully you will be able to patent that idea someday! ;)

Norma