Results 626 to 650 of 1555
Thread: The Home-made Pizza thread
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02-17-2020, 05:02 PM #626
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02-17-2020, 05:22 PM #627
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02-17-2020, 05:23 PM #628
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02-21-2020, 06:42 PM #629
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02-21-2020, 07:21 PM #630
Forgot to take pics after the pies were done but had some help in the kitchen tonight. Amazingly nothing hit the floor.
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02-22-2020, 07:51 AM #631
Pie flinging monkey.
watch out for snakes
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03-26-2020, 04:02 PM #632
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
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03-27-2020, 09:07 PM #633
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03-30-2020, 08:52 PM #634
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03-31-2020, 06:17 AM #635Registered User
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03-31-2020, 06:18 AM #636Registered User
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Step 2
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03-31-2020, 06:19 AM #637Registered User
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Finale.
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03-31-2020, 02:46 PM #638
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.
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03-31-2020, 04:18 PM #639
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03-31-2020, 11:26 PM #640
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04-01-2020, 12:02 AM #641
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04-01-2020, 09:30 AM #642
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04-01-2020, 10:23 AM #643
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.
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04-02-2020, 02:17 PM #644
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04-08-2020, 05:53 PM #645
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04-08-2020, 07:16 PM #646
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.
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04-08-2020, 08:50 PM #647it just depends
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04-09-2020, 07:47 AM #648
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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04-09-2020, 07:55 AM #649Banned
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Cheddar on a pizza?! The only way that's excusable is if there was a Canadian involved in making that pie.
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04-09-2020, 07:56 AM #650
Slicing a pizza in squares is an abomination.
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