18 days ago
3
12
Posted On: September 30th 2026, 03:49 am
Now that we’ve pre-sold you some pizza, it’s time to talk about the important stuff.
We don’t care about authenticity or traditions. Our round pies don’t follow a particular regional style. This baby was born, bred, and baked in Bluffton, South Carolina.
We’ve settled on 68% hydration and 72 hours of fermentation using Caputo flour. This will likely change for reasons we can’t even explain, but it’ll sound cool.
Cheese is low-moisture, whole-milk mozzarella from Wisconsin, made by @aaronrodgers12 when he was good.
Sauce is a blend of @biancodinapolitomatoes. Same recipe as our Detroits. It works, and we’re not going to complicate it.
We hit each pie with Romano cheese prebake, which brings the saltiness. Then we finish each pie with Parmigiano Reggiano, which provides the funk and drama for photos.
In total, there are three different types of cheese used on our plain round pie. You won’t find gobs of mozzarella on these, and you can’t order extra cheese. The goal is balance.
We like 1.9 scoops of cheese and 1.9 scoops of sauce. That .1 makes a difference.
We started out at 600g dough balls, upped it to 650g, then dropped it to 620g. We might trim another ~5 grams to get a thinner stretch, but so far, 620g should work for both our 18” rounds and grandmas. This is more than double the dough weight of our Detroits, and it’s awkward handling such large balls.
They will be hard-baked. If the recent photos look like a burned pie to you, please don’t place an order.
Yes, we plan on selling whole pies once we can lock in our oven cadence. They’ll be preorder-only for now. Since they’re baked directly on a hot stone, we need to respect the oven recovery period to give them the proper bake they deserve.
Yes, we’ll offer other toppings and specials. For now, though, we want you to judge the pie in its bare form.
Yes, BFC will make a return in BOTH Detroit and round pie formats. Tossed in a teaser for you peeps who keep asking about it. (Will not be available on 10/2.)
There are still a few slots left for our official round pie launch event this Friday (10/2) at @lot9brew. We’ll be serving fresh, hot slices. Head to our website to preorder:
eatschoolpizza.com
We don’t care about authenticity or traditions. Our round pies don’t follow a particular regional style. This baby was born, bred, and baked in Bluffton, South Carolina.
We’ve settled on 68% hydration and 72 hours of fermentation using Caputo flour. This will likely change for reasons we can’t even explain, but it’ll sound cool.
Cheese is low-moisture, whole-milk mozzarella from Wisconsin, made by @aaronrodgers12 when he was good.
Sauce is a blend of @biancodinapolitomatoes. Same recipe as our Detroits. It works, and we’re not going to complicate it.
We hit each pie with Romano cheese prebake, which brings the saltiness. Then we finish each pie with Parmigiano Reggiano, which provides the funk and drama for photos.
In total, there are three different types of cheese used on our plain round pie. You won’t find gobs of mozzarella on these, and you can’t order extra cheese. The goal is balance.
We like 1.9 scoops of cheese and 1.9 scoops of sauce. That .1 makes a difference.
We started out at 600g dough balls, upped it to 650g, then dropped it to 620g. We might trim another ~5 grams to get a thinner stretch, but so far, 620g should work for both our 18” rounds and grandmas. This is more than double the dough weight of our Detroits, and it’s awkward handling such large balls.
They will be hard-baked. If the recent photos look like a burned pie to you, please don’t place an order.
Yes, we plan on selling whole pies once we can lock in our oven cadence. They’ll be preorder-only for now. Since they’re baked directly on a hot stone, we need to respect the oven recovery period to give them the proper bake they deserve.
Yes, we’ll offer other toppings and specials. For now, though, we want you to judge the pie in its bare form.
Yes, BFC will make a return in BOTH Detroit and round pie formats. Tossed in a teaser for you peeps who keep asking about it. (Will not be available on 10/2.)
There are still a few slots left for our official round pie launch event this Friday (10/2) at @lot9brew. We’ll be serving fresh, hot slices. Head to our website to preorder:
eatschoolpizza.com
Comments (12)
14 days agosunil6159368
sry your dms are closed but i wanted to say. my friend froze so i’m doing it. she moved here in june. hit her up on snap lambtidexoie maybe u guys might click if she asks i had nothing to do with this
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