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  1. #776
    Join Date
    Sep 2009
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    in the trench
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    15,691
    Pizza cake!!

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  2. #777
    Join Date
    Mar 2007
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    The Vil
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    1,073
    Haha i should have. I can say that between 3 people, nobody ate more than 2 pieces. I will say a spring form pan is like cheating.

    Sent from my SM-G973U using Tapatalk

  3. #778
    Join Date
    Oct 2003
    Location
    In Your Wife
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    8,291
    That looks delicious and decadent! I would drive that entire thing into me in a sitting.

  4. #779
    Join Date
    Jun 2004
    Location
    in a frozen jungle
    Posts
    2,370
    I haven't been following this thread, but did someone bake a dildo shaped pizza?
    That looks delicious and decadent! I would drive that entire thing into me in a sitting.
    Scientists now have decisive molecular evidence that humans and chimpanzees once had a common momma and that this lineage had previously split from monkeys.

  5. #780
    Join Date
    Sep 2006
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    Fraggle Rock, CO
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    7,766
    Holy moly! That is fantastic!
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  6. #781
    Join Date
    Oct 2009
    Location
    seatown
    Posts
    4,117
    got damnnn appreciate the pro tip too

  7. #782
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
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    7,512
    Quote Originally Posted by japanada View Post
    Made some deep dish tn. A bit of a change from our thin and crispy, but a taste of home was calling me today. Attachment 336514

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    got any pictures of it sliced?

  8. #783
    Join Date
    Mar 2007
    Location
    The Vil
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    1,073
    Quote Originally Posted by m2711c View Post
    got any pictures of it sliced?
    Negative. I have a piece left over tho, ill try to remember to take one. If anyone wants the recipe, its from the hottie Giadia DeLorentes

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  9. #784
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    14,410
    Quote Originally Posted by japanada View Post
    Negative. I have a piece left over tho, ill try to remember to take one. If anyone wants the recipe, its from the hottie Giadia DeLorentes

    Sent from my SM-G973U using Tapatalk
    her head is gigantic, but her body is great.....i mean her head is like a bobblehead.

  10. #785
    Join Date
    Mar 2007
    Location
    The Vil
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    1,073
    Quote Originally Posted by Skidog View Post
    her head is gigantic, but her body is great.....i mean her head is like a bobblehead.
    I like the bobble. Huge mouth too. Total MILF to me.

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  11. #786
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    14,410
    Quote Originally Posted by japanada View Post
    I like the bobble. Huge mouth too. Total MILF to me.

    Sent from my SM-G973U using Tapatalk
    I aint kicking her out of bed, but her heads still big. Good thing other parts of her are too, and shes far from ashamed of flaunting them

  12. #787
    Join Date
    Nov 2008
    Location
    between campus and church
    Posts
    9,925
    Quote Originally Posted by japanada View Post
    I like the bobble. Huge mouth too. Total MILF to me.

    Sent from my SM-G973U using Tapatalk
    Bobblehead? Looks more like a nutcracker.

    Click image for larger version. 

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  13. #788
    Join Date
    Sep 2006
    Location
    Truckee, CA
    Posts
    8,784
    "Man, we killin' elephants in the back yard..."

    https://www.blizzard-tecnica.com/us/en

  14. #789
    Join Date
    Aug 2006
    Posts
    8,965
    My wife made the pies. She and the kids assembled them. I tried not to burn them up
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  15. #790
    Join Date
    Feb 2005
    Posts
    19,201
    Did you actually cook them?

  16. #791
    Join Date
    Aug 2006
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    8,965
    Quote Originally Posted by MakersTeleMark View Post
    Did you actually cook them?
    Yep. The bge was about 750-ish. 3-4 minutes.

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  17. #792
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
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    4,397
    Kill the grill grate and throw the stone right on the heat dispersion plate, that's what BGE recommends, make sure the temp of the stone is 750 or higher, not the inside of the oven, let the stone preheat for like, 15 mins at 700+ if possible, you'll get a faster, crisper cook on the crust, from my experience.
    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  18. #793
    Join Date
    Aug 2006
    Posts
    8,965
    Quote Originally Posted by Phall View Post
    Kill the grill grate and throw the stone right on the heat dispersion plate, that's what BGE recommends, make sure the temp of the stone is 750 or higher, not the inside of the oven, let the stone preheat for like, 15 mins at 700+ if possible, you'll get a faster, crisper cook on the crust, from my experience.
    Thanks!

  19. #794
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    8,401
    Does it count if it's TJ's crust dough? We're pizza amateurs and the fold on the crust shows it. Gotta be a better way to get that floppy raw thing from the board onto the blazingly hot stone. Tips and tricks?
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  20. #795
    Join Date
    Dec 2012
    Posts
    17,748
    I have a couple pizza peels. The one that seems to work best is the wooden one with some semolina on it--you can use cornmeal as well. Just hold at about 30 degree angle, jiggle and slides off. Practice with smaller pizzas before you try the XL versions.

    I dunno what TJ's is but grocery store dough in a bag stuff is sticky as all hell. If you don't want to make your own dough, most pizza parlors will sell you dough which is far better than that goo.

    Btw. I'm liking more and more the cast iron skillet pizza over the pizza stone pizza.
    "timberridge is terminally vapid" -- a fortune cookie in Yueyang

  21. #796
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    8,401
    TJ's=Trader Joes.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  22. #797
    Join Date
    Aug 2016
    Location
    关你屁事
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    9,531
    Been making Detroit deep dish pizza from the “perfect pan pizza” cookbook by Reinhardt lately. Tasty, way less greasy than commercial,

  23. #798
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
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    7,766
    @oft You've gotta lift the edge of the pie and blow under it to release any of the dough that's stuck to the board. A quick puff of air and shake off the peel right before you slide it onto the stone works wonders.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  24. #799
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    995
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    24 hour bulk fermentation. 70% hydration.

  25. #800
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    23,111
    First attempt at deep dish pizza. I used the King Arthur recipe cut by 25% to fit in a 12 in skillet, and bread flour instead of AP. Filling is carmelized onions, bell peppers, and mushrooms. I get meat next time. Sauce a little watery--need to drain the tomatoes better next time. I don't understand people who can stop and take a picture when there's a hot pizza waiting to be eaten.
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