{"id":7072,"date":"2023-06-14T09:00:35","date_gmt":"2023-06-14T13:00:35","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=7072"},"modified":"2023-06-14T09:33:19","modified_gmt":"2023-06-14T13:33:19","slug":"my-perfect-pan-tomato-pie-by-bob-radcliffe","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/","title":{"rendered":"“My Perfect Pan Tomato Pie,” by Bob Radcliffe"},"content":{"rendered":"

Note from Peter: Bob Radcliffe was one of our first guest\u00a0<\/span><\/strong>columnists, way back from when we were still out on the road making fun videos with famous pizza makers. <\/b><\/em>At Bob’s Lynch Creek Farm,\u00a0<\/b><\/em>located deep in the Rocky Ford countryside of North Carolina, he established the non-profit Ben Franklin\u00a0Society and supports it with freshly baked breads and\u00a0special pizza events featuring his signature Wood-Fired Oven Tomato Pies. \u00a0The development of the pizza recipe is documented\u00a0here<\/a> on Pizza Quest beginning back in 2014, as part of Bob’s personal quest to re-create the pizzas of his youth in the Philadelphia area (where he and I are both from, along with the great Ben Franklin himself). \u00a0Now, nearly ten years after the original post, Bob continues the unfolding of his never-ending quest. We’ve said it before, and we’ll certainly say it again (as Bob so clearly demonstrates), it’s more about the quest than it is about the pizza, and the quest never ends….<\/b><\/em><\/p>\n

\"\"

Lynch Creek Farm, Rocky Ford, NC<\/p><\/div>\n

Hello Pizza Quest readers<\/strong>. \u00a0I wrote a 7-part series of articles for Pizza Quest in 2014 titled, Tomato Pie, Rocky Ford, and Me,<\/em> about my\u00a0outdoor wood-fired oven Tomato Pie (https:\/\/www.fornobravo.com\/pizzaquest\/tomato-pie-rocky-ford-and-me-part-one\/<\/a> ). \u00a0<\/span>Until I recently read Peter\u2019s \u201cPERFECT PAN PIZZA<\/em>\u201d book, I was never motivated, nor felt confident, to try and replicate my Tomato Pie indoors in my Log Cabin Electric Oven.\u00a0<\/span>\u00a0<\/span>Could I transform my Perfect Individual Tomato Pies into a Pan-sized version?\u00a0 <\/span>Would it taste the same? What would my customers say?<\/p>\n

\u00a0<\/span>Let\u2019s find out .\u00a0 <\/span>.\u00a0 <\/span>.<\/p>\n

\"\"

Bob’s Pan-Baked Tomato Pie<\/p><\/div>\n

\u00a0<\/span><\/p>\n

\u201cDeep Dish\u201d vs. \u201cSheet Pan\u201d<\/strong><\/p>\n

Wanting to retain my crisp, thin crust, I chose to develop a \u201cSheet Pan\u201d, not a \u201cDeep Dish\u201d version.\u00a0 This would allow me to<\/span>\u00a0use the Standard \u00bd-Sheet Baking Pans (12\u201dx17\u201d)\u00a0 that\u00a0<\/span>I had, not the deeper 2″sidewall Steel Pans that Peter described in his book.<\/p>\n

To pull this off, my non-traditional \u201cwet\u201d dough recipe needed adjustment.\u00a0 <\/span>My baking strategy and cooking times had to yield a crisp undercrust using a 500-degree, not 650+degree oven.\u00a0 <\/span>I felt comfortable maintaining the unique \u201cupside-down\u201d approach I use to make my individual, hearth-baked \u00a0“Tomato Pies” (dough->black pepper-> garlic-> sliced cheese-> sausage-> and tomatoes baked in the oven; then removed, and then olive oil->toppings-> parmesan->kosher salt->and basil leaf added).\u00a0 <\/span>My toppings now needed special attention.<\/p>\n

\"\"

The original wood-fired version.<\/p><\/div>\n

\u00a0<\/span>\u00a0—<\/span> If you are unfamiliar with my original Wood-Fired Oven Tomato Pie<\/em> recipe:\u00a0 the\u00a0<\/span>dough is ciabatta-like;\u00a0 <\/span>whole-milk mozzarella is thinly sliced (not cubed);\u00a0 the s<\/span>ausage is homemade and cooked on-the-pie;\u00a0 <\/span>and the tomatoes are imported – ROSA-brand, Whole San Marzano Tomatoes canned in paste with basil – that I individually slice, prep ahead, and cook on-the-pie.\u00a0 <\/span>I only use olive oil on the finished pie \u2013 none in the dough, on the dough, or on the sheet pan \u2013 preferring crisp slices that never burn the roof of your mouth. In other words,\u00a0I prefer to bake, not fry, the dough!<\/em><\/p>\n

\"\"

The wood-fired oven started it all.<\/p><\/div>\n

— I always use the highest protein content (14.2%) King Arthur Sir Lancelot<\/em> flour with my \u201cwet\u201d dough recipe, but needed to discover how to spread and bake it on a sheet tray.\u00a0 After m<\/span>any sample recipe adjustments and test bakes, I decided to increase the yeast content by 25%, and to use 20-oz of dough per sheet pan.\u00a0 <\/span>I now refrigerate each dough piece overnight in a 1-gallon, zip-lock bag.\u00a0<\/span><\/p>\n

— Parchment Paper vs. Olive Oil:\u00a0\u00a0<\/span>It is essential to use Parchment Paper with a light coating of Semolina Flour to line the tray (and sides) to curtail sticking.\u00a0 <\/span>Spread the \u201cwet\u201d dough gently with your fingers to about \u00bc\u201d thickness and let the dough rest, then further spread to fill the sheet tray and rest (3 times). After baking about 15 minutes at 500-degrees, slide the parchment paper and dough together off the Sheet Tray, then lightly coat the sheet pan with semolina flour and slide the par-baked dough back on, adding the sliced cheese, tomatoes, and other toppings, resuming the bake until crisp (another 15 minutes).\u00a0 <\/span>This keeps the “Pie” from sticking to the pan without oil, and makes the under-crust taste like my outdoor Wood-fired Oven version.<\/p>\n

\u00a0— Note:\u00a0<\/span>I saut\u00e9 and season my mushroom and spinach toppings beforehand, but add mushrooms to the pie while it’s in the oven, and add the spinach afterwards. Then I squeegee olive oil on the perimeter and a bit over the center, then coarsely-grated Parmesan cheese, and a touch, of course, of kosher salt, and torn basil leaf.\u00a0<\/span><\/p>\n

\u00a0—\u00a0<\/span>The finished crust is sturdy enough for slices not to fold, and average about 1\/4\u201d thick.\u00a0 <\/span>I was not interested in creating a thicker Sicilian-style Pie<\/em>, but rather a crispy, thin-crusted one, like those from my Wood-Fired Oven.\u00a0 <\/span>The added yeast helps achieve this result.\u00a0 <\/span>When cut into 12 rectangular pieces, 4 patrons can be served buffet-style.\u00a0<\/span><\/p>\n

\u00a0—<\/span>Next I slide the Pie onto a Butcher-block cutting board where I cut the Pie into rectangular pieces (2 x 6) with a round cutting wheel.\u00a0 <\/span>Then, as usual, plate 3-4 slices on our 14\u201d round aluminum pizza trays with a spatula.<\/p>\n

\"\"

“Upside down” construction, with sliced cheese first (on the par-baked crust), followed by the other ingredient layers.<\/p><\/div>\n

Observations<\/strong><\/p>\n

\u00a0<\/span>I have been told by devotees of my Outdoor Wood-Fired Oven Tomato Pies, that my Indoor Sheet-Pan Tomato Pies are outstandingly familiar, only lacking the oak wood aroma.<\/p>\n

\u00a0<\/span>It is notable that preparing my Tomato Pies, indoors, is much easier and less time-consuming than working outdoors with my Wood-fired Oven.\u00a0 <\/span>Timely service for a larger audience is now possible.<\/p>\n

With my new \u201cSheet Pan Tomato Pie\u201d recipe, I can also expand my Ben Franklin Society Non-Profit<\/em>, Fund-raising Tomato Pie Buffet<\/em>\u00a0events at Lynch Creek Farm – from seasonal only to, now, year-round.<\/p>\n

Conclusions<\/strong><\/p>\n

\u00a0<\/span>As you have read, my recipe and baking technique differs somewhat from that described in Peter\u2019s \u201cPerfect Pan Pizza\u201d<\/em> book. Most important, though, was that the book gave me the inspiration to try.<\/p>\n

Comically, the STAR-Kosher Sabbath Mode<\/em> feature of my Kitchen-Aid Oven became problematic while testing, and clearly demonstrated the complexity of using a modern digitally-controlled oven vs. the simplicity of an “analog” wood-fired one.\u00a0I discovered that both ovens can bake great Tomato Pies.<\/em> I now believe that my \u201cSHEET PAN-BAKED TOMATO PIES\u201d are, at long last, PERFECT.<\/p>\n

With summer looming, my next challenge is to try baking these Sheet Pan Tomato Pies in my Wood-Fired Oven?\u00a0 Talk about full-circle –s<\/span>tay tuned!<\/p>\n

\"\"

My “perfect” pan-baked “Tomato Pie”<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Note from Peter: Bob Radcliffe was one of our first guest\u00a0columnists, way back from when we were still out on the road making fun videos with famous pizza makers. At Bob’s Lynch Creek Farm,\u00a0located deep in the Rocky Ford countryside of North Carolina, he established the non-profit Ben Franklin\u00a0Society and supports it with freshly baked breads and\u00a0special pizza events featuring his signature Wood-Fired Oven Tomato Pies. \u00a0The development of the…Read More…<\/a><\/p>\n","protected":false},"author":370,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[633,113,374,796,33,114,575,992],"class_list":["post-7072","post","type-post","status-publish","format-standard","hentry","category-s14-guest-columns","tag-ben-franklin-society","tag-bob-radcliffe","tag-forno-bravo-ovens","tag-perfect-pan-pizza","tag-peter-reinhart","tag-pizza-quest","tag-tomato-pie","tag-upside-down-pizza"],"acf":[],"yoast_head":"\n"My Perfect Pan Tomato Pie," by Bob Radcliffe - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\""My Perfect Pan Tomato Pie," by Bob Radcliffe - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Note from Peter: Bob Radcliffe was one of our first guest\u00a0columnists, way back from when we were still out on the road making fun videos with famous pizza makers. At Bob’s Lynch Creek Farm,\u00a0located deep in the Rocky Ford countryside of North Carolina, he established the non-profit Ben Franklin\u00a0Society and supports it with freshly baked breads and\u00a0special pizza events featuring his signature Wood-Fired Oven Tomato Pies. \u00a0The development of the...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-06-14T13:00:35+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-14T13:33:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2023\/05\/TPF-Cabin-Panorama.jpg\" \/>\n<meta name=\"author\" content=\"Bob Radcliffe\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bob Radcliffe\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/\",\"name\":\"\\\"My Perfect Pan Tomato Pie,\\\" by Bob Radcliffe - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2023-06-14T13:00:35+00:00\",\"dateModified\":\"2023-06-14T13:33:19+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/3ceba7b40e3132414fe60f51cda66793\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"“My Perfect Pan Tomato Pie,” by Bob Radcliffe\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/3ceba7b40e3132414fe60f51cda66793\",\"name\":\"Bob Radcliffe\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/41e57368b74b10e2798c07b59e85a8be?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/41e57368b74b10e2798c07b59e85a8be?s=96&r=g\",\"caption\":\"Bob Radcliffe\"},\"description\":\"Transplanted from Philadelphia to rural Franklin County, North Carolina over twenty-five years ago, Bob yearned for a 1950\u2019s-style \u201cTomato Pie\u201d made at DeLorenzo\u2019s on Hudson Street in Trenton, NJ in a coal-fired oven. Nowhere in North Carolina was it to be found. Simply put, frustration led him to build a Forno Bravo Pompeii-style Wood-fired Oven on his Lynch Creek Farm in Rocky Ford so he could bake \u201cTomato Pies\u201d and Artisan Breads. After a lifetime of industry engineering and computer software consulting work, advanced degrees, Penn State University teaching, writing books for SYBEX Computer Books, and a few startup businesses, he finally \u201cretired\u201d to operate an organic farm, start a herd of grass-fed beef, build a log cabin event center, start the non-profit Ben Franklin Society and its companion fund-raising operation he named the Franklin BreadWorks \u2013 a private Dining and Entertainment Club. He received on-the-job, culinary training from Chef Jack McDavid of Philadelphia restaurant fame. An industrious and doggedly persistent work ethic has helped him master making delicious Tomato Pie, Artisan Breads and most recently, Artisan Pasta. CONTACTS and INFORMATION Bob\u2019s Email bob@lynchcreek.com Lynch Creek Farm Website: www.lynchcreek.com Wood-fired Oven Construction Slideshow: http:\/\/lynchcreek.com\/cabin-oven-photo-album-rev\/ Latest Franklin BreadWorks Newsletter: http:\/\/benfranklinsocietync.org\/?attachment_id=1032 Ben Franklin Society Brochure: http:\/\/benfranklinsocietync.org\/?attachment_id=999 Ben Franklin Society Website: www.BenFranklinSocietyNC.org Ben Franklin Society Facebook: http:\/\/www.facebook.com\/BenFranklinSociety BreadWorks Facebook: https:\/\/www.facebook.com\/pages\/BreadWorks-at-Lynch-Creek-Farm-Cabin\/798104410244992\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/author\/bob-radcliffe\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"\"My Perfect Pan Tomato Pie,\" by Bob Radcliffe - Pizza Quest with Peter Reinhart","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/","og_locale":"en_US","og_type":"article","og_title":"\"My Perfect Pan Tomato Pie,\" by Bob Radcliffe - Pizza Quest with Peter Reinhart","og_description":"Note from Peter: Bob Radcliffe was one of our first guest\u00a0columnists, way back from when we were still out on the road making fun videos with famous pizza makers. At Bob’s Lynch Creek Farm,\u00a0located deep in the Rocky Ford countryside of North Carolina, he established the non-profit Ben Franklin\u00a0Society and supports it with freshly baked breads and\u00a0special pizza events featuring his signature Wood-Fired Oven Tomato Pies. \u00a0The development of the...Read More...","og_url":"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/","og_site_name":"Pizza Quest with Peter Reinhart","article_publisher":"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/","article_published_time":"2023-06-14T13:00:35+00:00","article_modified_time":"2023-06-14T13:33:19+00:00","og_image":[{"url":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2023\/05\/TPF-Cabin-Panorama.jpg"}],"author":"Bob Radcliffe","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Bob Radcliffe","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/","url":"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/","name":"\"My Perfect Pan Tomato Pie,\" by Bob Radcliffe - Pizza Quest with Peter Reinhart","isPartOf":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website"},"datePublished":"2023-06-14T13:00:35+00:00","dateModified":"2023-06-14T13:33:19+00:00","author":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/3ceba7b40e3132414fe60f51cda66793"},"breadcrumb":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/my-perfect-pan-tomato-pie-by-bob-radcliffe\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.fornobravo.com\/pizzaquest\/"},{"@type":"ListItem","position":2,"name":"“My Perfect Pan Tomato Pie,” by Bob Radcliffe"}]},{"@type":"WebSite","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website","url":"https:\/\/www.fornobravo.com\/pizzaquest\/","name":"Pizza Quest with Peter Reinhart","description":"A journey of self-discovery through pizza.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/3ceba7b40e3132414fe60f51cda66793","name":"Bob Radcliffe","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/41e57368b74b10e2798c07b59e85a8be?s=96&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/41e57368b74b10e2798c07b59e85a8be?s=96&r=g","caption":"Bob Radcliffe"},"description":"Transplanted from Philadelphia to rural Franklin County, North Carolina over twenty-five years ago, Bob yearned for a 1950\u2019s-style \u201cTomato Pie\u201d made at DeLorenzo\u2019s on Hudson Street in Trenton, NJ in a coal-fired oven. Nowhere in North Carolina was it to be found. Simply put, frustration led him to build a Forno Bravo Pompeii-style Wood-fired Oven on his Lynch Creek Farm in Rocky Ford so he could bake \u201cTomato Pies\u201d and Artisan Breads. After a lifetime of industry engineering and computer software consulting work, advanced degrees, Penn State University teaching, writing books for SYBEX Computer Books, and a few startup businesses, he finally \u201cretired\u201d to operate an organic farm, start a herd of grass-fed beef, build a log cabin event center, start the non-profit Ben Franklin Society and its companion fund-raising operation he named the Franklin BreadWorks \u2013 a private Dining and Entertainment Club. He received on-the-job, culinary training from Chef Jack McDavid of Philadelphia restaurant fame. An industrious and doggedly persistent work ethic has helped him master making delicious Tomato Pie, Artisan Breads and most recently, Artisan Pasta. CONTACTS and INFORMATION Bob\u2019s Email bob@lynchcreek.com Lynch Creek Farm Website: www.lynchcreek.com Wood-fired Oven Construction Slideshow: http:\/\/lynchcreek.com\/cabin-oven-photo-album-rev\/ Latest Franklin BreadWorks Newsletter: http:\/\/benfranklinsocietync.org\/?attachment_id=1032 Ben Franklin Society Brochure: http:\/\/benfranklinsocietync.org\/?attachment_id=999 Ben Franklin Society Website: www.BenFranklinSocietyNC.org Ben Franklin Society Facebook: http:\/\/www.facebook.com\/BenFranklinSociety BreadWorks Facebook: https:\/\/www.facebook.com\/pages\/BreadWorks-at-Lynch-Creek-Farm-Cabin\/798104410244992","url":"https:\/\/www.fornobravo.com\/pizzaquest\/author\/bob-radcliffe\/"}]}},"_links":{"self":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/7072"}],"collection":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/users\/370"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/comments?post=7072"}],"version-history":[{"count":2,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/7072\/revisions"}],"predecessor-version":[{"id":7089,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/7072\/revisions\/7089"}],"wp:attachment":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media?parent=7072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/categories?post=7072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/tags?post=7072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}