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Thread: The Home-made Pizza thread
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06-16-2021, 12:32 AM #1076OH, MY GAWD! ―John Hillerman Big Billie Eilish fan.
But that's a quibble to what PG posted (at first, anyway, I haven't read his latest book) ―jono
we are not arguing about ski boots or fashionable clothing or spageheti O's which mean nothing in the grand scheme ― XXX-er
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06-16-2021, 08:24 AM #1077
Ha, my parents got me the temp gun. It's dumb and of little utility. I wouldn't recommend one. All's I do is turn the oven on and leave it for 15 minutes.
The oven is now a staple on trips.
I sleep in the dirt with a beater synthetic sleeping bag. No vans for me.
Here's some Canadian bacon and pineapple pizza to stir up even more controversy
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06-16-2021, 08:36 AM #1078
The Home-made Pizza thread
You can punch boots now with the temp gun.
Well maybe I'm the faggot America
I'm not a part of a redneck agenda
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06-16-2021, 09:58 AM #1079
Why not both? I guess with the Ooni you can sell it for 5 cents on the dollar when the pizza fad is over. Tough to sell a brick oven in your backyard.
I'm not going to bother commenting on the pineapple. But maybe we should have a contest for the most deformed pizza shape. Unfortunately I didn't take pictures of my best contenders.
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06-16-2021, 10:05 AM #1080
Anyone use the Snow Peak Field Oven? It is ridiculously expensive for what it is, but so is the Ooni. I already have the Snowpeak Pack and Carry fireplace, so just need the oven accessories. Designed and made in Japan. Don't know if that is a good thing when it comes to pizza.
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06-27-2021, 08:54 PM #1081
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06-27-2021, 09:49 PM #1082
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07-01-2021, 06:24 PM #1083
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07-01-2021, 06:52 PM #1084
^^^yum!
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07-01-2021, 07:21 PM #1085
The Home-made Pizza thread
This one came out pretty good. Pepperoni, mushroom and bacon, San Marzano sauce.
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07-01-2021, 10:00 PM #1086
I admire the restraint shown by the last two pizzas in this thread, speaking as someone who puts everything in the fridge on a 12 inch pizza. And sometimes stuff from the garbage.
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07-02-2021, 12:39 PM #1087
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07-02-2021, 04:46 PM #1088Registered User
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- Nov 2007
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- So. VT
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07-02-2021, 04:59 PM #1089
You should try sautéing the peppers before you assemble the pizza. I think it brings out the flavor more and doesn’t add as much moisture
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07-02-2021, 06:36 PM #1090
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07-02-2021, 07:15 PM #1091
My wife loves caramelized onions so I saute them and add them to the pizza after it's baked.
I like to make home fries with onions and cooking the onions separately lets the potatoes get crispier.
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07-02-2021, 08:29 PM #1092
Caramelized onions are magical vegetables.
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07-03-2021, 07:11 AM #1093
Yeah, I don’t put uncooked veggies or mushrooms on my pizzas. It’s more work but so much better.
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07-03-2021, 07:34 AM #1094Registered User
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- Nov 2007
- Location
- So. VT
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- 2,829
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07-03-2021, 07:53 AM #1095
Yup, I love really thinly sliced raw veg on the pie cuz it'll blister up under the heat but still retain some crunch. On of the hallmarks of good pizza for me is juxtaposing textures.
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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07-03-2021, 01:09 PM #1096
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07-03-2021, 04:35 PM #1097
I put bell pepper on my pizzas raw and like how they come out. I would not put cooked vegetables on a pizza until after it's already baked.
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07-03-2021, 07:18 PM #1098
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07-04-2021, 12:07 PM #1099
Wifey is buying me an Ooni for my b-day in August!
Eyeing up a karu 12 multi-fuel. Probably won’t be able to find a gas burner until Sept. but can burn pellets/wood/charcoal right out of the box which I’m pretty excited about.
Anyone using the pellet option? Pro-tips?
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07-04-2021, 09:31 PM #1100Registered User
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- Nov 2003
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- none
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