u/riharvey

Leftover dough from yesterday.

Bacon Parmesan Pistachio Béchamel Sauce with Pickled Red Onion, Pistachio Sprinkle, EVOO.

Borrowed the recipe from Pizzeria Bianco in Phoenix and tweaked it. Dannng it’s good. And I think my dough/crust is better 😂. Sorry Chef Bianco.

Bacon Parmesan Pistachio Béchamel Sauce with Pickled Red Onion, Pistachio Sprinkle, EVOO.

Borrowed the recipe from Pizzeria Bianco in Phoenix and tweaked it. Dannng it’s good. And I think my dough/crust is better 😂. Sorry Chef Bianco.

First attempt. I burned a few of them but I know why. I’ll def fix that on my next bake! Also a few little tweaks to the size of the hole in the middle.

They’re delicious and pretty darn close to NY bagels… which I certainly can’t find in AZ.

Brought the pies from last night to camping. Warmed up perfect on the blackstone!

Warmed up perfect on the blackstone.

6 hour dough, 70% hydration. Recipe in pics.

6 hour dough, 70% hydration. PizzaApp dough recipe included.