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1
General Pizza Making / Re: The Thread of Shame.........
« Last post by mitchjg on Today at 05:59:05 PM »
Peter:

You still seeing piggies in your pizzas???  We need to get you some help!   :(  This moderator role must create a lot of stress.

2
New York Style / Re: Can't get the proper "rise"
« Last post by varnco on Today at 05:51:38 PM »
Okay, so after I make my dough, I should leave it out, covered for about how many hours, before putting it in the fridge to continue it's slow rise?
3
New York Style / Re: Can't get the proper "rise"
« Last post by varnco on Today at 05:31:11 PM »
The yeast is still good, as I tested it per the directions of the manufacturer, and it doubled in size.

1 cup warm water
2 tsp ADY
sugar

It doubled in size in 15 minutes (no blue bills needed).
4
New York Style / Re: Can't get the proper "rise"
« Last post by jkb on Today at 05:25:44 PM »
Add a little blue pill to the dough.


Seriously, two pages in and I'm the first with the Viagra quip?
5
General Pizza Making / Re: The Thread of Shame.........
« Last post by Pete-zza on Today at 05:22:01 PM »

It is a Valentine's Day pizza!

Mitch,

Either that or a botched field dressed piglet.

Peter
6
General Pizza Making / Re: The Thread of Shame.........
« Last post by mitchjg on Today at 05:13:30 PM »
Little launch issue


It is a Valentine's Day pizza! 
7
General Pizza Making / Re: The Thread of Shame.........
« Last post by zwarbles on Today at 05:07:12 PM »
It still looks delicious deb!!
8
General Pizza Making / Re: The Thread of Shame.........
« Last post by deb415611 on Today at 05:01:41 PM »
Little launch issue
9
Home Ovens / Re: Blackstone Pizza Oven
« Last post by TXCraig1 on Today at 04:39:50 PM »
2.) I'm sure I'm skipping over posts that address this.  I'm having the top cook too quickly on most of my bakes. Been cooking at 650.  Will have to look at the Chauflector threads.

I would think the Chauflector speeds up top cook.
10
Home Ovens / Re: Blackstone Pizza Oven
« Last post by Jackitup on Today at 04:00:02 PM »
The tray that holds the stone is all rusty.  My BS is less than 2 months old and has always been covered with a BS cover.
Anyone else have a rusty platter?

It's going to happen. Moiture in the air is going to get it. Spray it down once in awhile with some oil if you want or rub with a rag and lard or left over deep fryer oil. It will smoke, burn off and start over sooner or later....

jon
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