Results 301 to 325 of 1555
Thread: The Home-made Pizza thread
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03-19-2018, 09:56 AM #301
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03-19-2018, 11:20 AM #302Registered User
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Cool, thanks. I've done 500 last couple cooks and it seems like a good temp. I think I need to use warmer water with my dough. I forgot to do that last time and it may have affected the rise.
I'm liking the "00" flour and San Marzano tomatoes so far. Lot's of good info in this thread!
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03-20-2018, 08:22 AM #303
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03-20-2018, 05:31 PM #304
I will preheat my cast iron pizza pan on the stove top with my dough in a ss bowl on top warming from the fridge. Then spead it on the pan and let it rise a bit more before topping and then in the oven at 550F.
Results have been stellar.watch out for snakes
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03-20-2018, 07:57 PM #305
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03-21-2018, 08:13 AM #306
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03-21-2018, 08:57 AM #307Squaw Cares
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anyone got a tried & true neapolitan style dough recipe for a conventional oven?
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03-21-2018, 09:02 AM #308
Man, the kids crushed the others before I could even snap a pic.
I start em on high heat on the stove until their sizzling and a few wisps of smoke start to come up around the edges of the crust. Then they go onto the lower rack of a 525* oven for like 9 minutes until the cheese starts to brown on top. You can hear a crunch when you bite in but then the inside is chewy and tender. Damn, just typing that is making me hungry.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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03-21-2018, 10:41 AM #309
All of the ones I have posted have been this recipe.
https://www.fornobravo.com/pizza-ove...e/pizza-dough/
I have added and slightly changed it adding slightly more salt or a little sugar, results have been quite good. 550 electric oven, pizza steel in from starting the preheat."If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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03-21-2018, 10:48 AM #310
I've done this one many times, it comes out stellar. It's known as the "skillet broiler method" by some folks.
https://www.seriouseats.com/recipes/...en-recipe.htmlOutlive the bastards - Ed Abbey
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03-21-2018, 10:56 AM #311
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03-21-2018, 11:23 AM #312Squaw Cares
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03-21-2018, 12:10 PM #313
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03-21-2018, 12:39 PM #314Brandine: 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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03-21-2018, 01:15 PM #315
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05-17-2018, 09:47 PM #316
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05-17-2018, 09:48 PM #317
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05-17-2018, 09:58 PM #318
Drool
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05-31-2018, 07:22 PM #319
Before and after
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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05-31-2018, 10:12 PM #320
that’s what’s up
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06-01-2018, 07:51 PM #321
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06-12-2018, 04:28 PM #322
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06-12-2018, 04:37 PM #323Registered User
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- Oct 2013
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If you wanna try something different cook your dough.... then add mash potatoes and Jack cheese on top with any kind of meat or chicken already cooked, we use crumbled bacon or venison. Cook a Lil bit till the cheese is melted... and grind away... thank me later.
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06-12-2018, 05:14 PM #324Banned
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This thread is really making me want some pizza. The lady friend is a lactard, so that's really cut into my pizza consumption. I need to get a workout in first though, and I'm not dealing with traffic after. Tough fuckin' call.
I need to get on the homemade bandwagon, but that's a tall order for this evening.
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06-15-2018, 06:46 PM #325
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