A pair of pizza tour alumni, Barbara and Bill, sent me this photo of a pizza they made in their mobile home. It looks insanely delicious. 

From Bill:
“I used Tony Gemignani’s low diastatic malt at 3 percent (68 grams) of the flour weight. In my dxl mixer i used 5 lb of flour (2270 grams).  it  makes twelve  300 gram pies  (12 inch). I also used a 24 hour poolish. The flavor of the malt was very different, it is terrific and it browns great. I had my oven at 600 degrees.”


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