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  1. #626
    Join Date
    Feb 2008
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    here and there
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    16,505
    Click image for larger version. 

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    Cooking the sauce

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    Dough is ready
    watch out for snakes

  2. #627
    Join Date
    Feb 2008
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    Dough and sauce out of pre heating oven and toppings on.
    Trying out some of my black garlic on one.

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    watch out for snakes

  3. #628
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    Feb 2008
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    here and there
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    watch out for snakes

  4. #629
    Join Date
    Nov 2008
    Posts
    6,227
    Quote Originally Posted by Cruiser View Post
    All hand worked. No pin. I'm such a rookie that I got a little excited and tossed one of the dough balls onto the ceiling.
    Hahahaha. You are not alone.

  5. #630
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    637
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    Clams casino.

  6. #631
    Join Date
    Oct 2018
    Posts
    89
    Forgot to take pics after the pies were done but had some help in the kitchen tonight. Amazingly nothing hit the floor.

    Sent from my SM-G973U1 using Tapatalk

  7. #632
    Join Date
    Feb 2008
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    here and there
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    Pie flinging monkey.
    watch out for snakes

  8. #633
    Join Date
    Jul 2009
    Location
    Seattle
    Posts
    869
    I bought a baking steel, very excited for that.
    Nerd Chef has factory 2nds/blems on sale right now, pretty sweet deal -
    https://www.nerdchef.co/nerdchef-ste...factory-second

  9. #634
    Join Date
    Oct 2009
    Location
    seatown
    Posts
    3,377
    traitor

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  10. #635
    Join Date
    Nov 2008
    Posts
    6,227
    Caramelized red onion and artichoke hearts.

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  11. #636
    Join Date
    Dec 2008
    Location
    Nashville TN
    Posts
    696
    Quote Originally Posted by sklar View Post
    I bought a baking steel, very excited for that.
    Nerd Chef has factory 2nds/blems on sale right now, pretty sweet deal -
    https://www.nerdchef.co/nerdchef-ste...factory-second
    Thanks just ordered one. Made homemade mozzarella for my last effort.


    Sent from my iPhone using Tapatalk

  12. #637
    Join Date
    Dec 2008
    Location
    Nashville TN
    Posts
    696
    Step 2


    Sent from my iPhone using Tapatalk

  13. #638
    Join Date
    Dec 2008
    Location
    Nashville TN
    Posts
    696
    Finale.


    Sent from my iPhone using Tapatalk

  14. #639
    Join Date
    Jan 2016
    Posts
    609
    Anyone wanna school me on dough? Been making pizzas for years with fresh supermarket dough.

    Have began making my own. I've tried super simple stuff like https://www.foodnetwork.com/recipes/...recipe-1921714 to more advanced stuff like https://www.reddit.com/r/food/commen..._i_make_pizza/

    Biggest take away for me so far is aging the dough really improves the flavour, and it's worth the extra cost to use the super fine '00' flour.

    As someone who has never really baked or had much use of flower..

    Is it possible to 'over mix' the ingredients when mixing?

    And when kneading - besides making the dough uniform, what exactly is that process achieving? Similar to the first question, can I over work the dough?

    Generally my goal for a pizza dough is to be able to be rolled very thin but have some strength, and I absolutely want to avoid it puffing up or rolling back when cooked.

    And props to calzones, they've been on pretty heavy rotation over here lately.

  15. #640
    Join Date
    Feb 2005
    Posts
    13,050

  16. #641
    Join Date
    Oct 2009
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    seatown
    Posts
    3,377
    on a tuesday

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  17. #642
    Join Date
    Feb 2005
    Posts
    13,050
    Quote Originally Posted by shroom View Post
    on a tuesday

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    Great minds. I made a sausage pie tonight as well.

  18. #643
    Join Date
    Jul 2009
    Location
    Seattle
    Posts
    869
    Wow, the baking steel is a game changer. Best pizza I’ve ever made at home last night.
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    I did stone on the top rack, steel on the 2nd rack down. Electric oven set to 550. Took about 6 minutes.

  19. #644
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,851
    That's purty!
    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.

  20. #645
    Join Date
    Jan 2016
    Posts
    609
    Quote Originally Posted by MakersTeleMark View Post
    Greatly appreciated, looking forward to watching this tonight.

  21. #646
    Join Date
    Nov 2008
    Posts
    6,227
    Caramelized onions, eggplant parm pie with fresh mozz. I love pizza.

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  22. #647
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,851
    That's mighty fine looking!
    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.

  23. #648
    Join Date
    Apr 2008
    Location
    just outside the bubble
    Posts
    1,163
    Quote Originally Posted by shroom View Post
    on a tuesday

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    Nicely done. Is that the Serious Eats foolproof pan recipe? I just told my wife I was gonna make that this weekend. I’m due.
    It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. –Ernest Hemingway

  24. #649
    Join Date
    Jul 2016
    Location
    Mostly the Elks, mostly.
    Posts
    685
    Shroom - looks incredible! How thick did it come out, Chicago?
    like the braiding on P.Ho's .. pro. and is that dill?

    Our latest effort. Olive oil crust, underlayer of cheddar and topped with mozz. Rookie effort but tasted great!
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  25. #650
    Join Date
    Oct 2003
    Location
    WA
    Posts
    5,856
    Cheddar on a pizza?! The only way that's excusable is if there was a Canadian involved in making that pie.
    I remember a bottomless freedom...

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