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Thread: The Home-made Pizza thread
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08-06-2020, 06:51 PM #776
Pizza cake!!
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08-06-2020, 06:57 PM #777
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.
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08-06-2020, 08:01 PM #778Banned
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That looks delicious and decadent! I would drive that entire thing into me in a sitting.
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08-06-2020, 08:41 PM #779
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.
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08-06-2020, 09:53 PM #780
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.
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08-07-2020, 12:01 AM #781
got damnnn appreciate the pro tip too
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08-07-2020, 10:32 AM #782
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08-07-2020, 10:33 AM #783
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08-07-2020, 11:00 AM #784Banned
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08-07-2020, 11:01 AM #785
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08-07-2020, 11:20 AM #786Banned
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08-07-2020, 11:25 AM #787
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08-08-2020, 04:24 PM #788
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08-09-2020, 12:51 AM #789
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08-09-2020, 01:36 AM #790
Did you actually cook them?
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08-09-2020, 09:08 AM #791
Yep. The bge was about 750-ish. 3-4 minutes.
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08-10-2020, 09:45 AM #792
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!"
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08-12-2020, 12:47 AM #793
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08-14-2020, 12:42 PM #794
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08-14-2020, 01:02 PM #795
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
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08-14-2020, 01:40 PM #796
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08-14-2020, 01:51 PM #797
Been making Detroit deep dish pizza from the “perfect pan pizza” cookbook by Reinhardt lately. Tasty, way less greasy than commercial,
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08-14-2020, 02:16 PM #798
@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.
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08-19-2020, 02:17 PM #799
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08-21-2020, 09:21 PM #800
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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