Author Topic: Pretty Pies  (Read 2745 times)

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Offline Gags

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Re: Pretty Pies
« Reply #20 on: April 25, 2014, 11:45:12 AM »
Quote
 
You could always ship some to us up here! :-)

Shoot me a PM with the info!
"I'd trade it all for just a little bit more"

Offline drmatt357

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Re: Pretty Pies
« Reply #21 on: June 02, 2014, 09:30:40 AM »
in response to a post I`m sending my pizzeria mozza style  :)


Wow, that pie looks incredible! The spring and color are amazing. Tell us a little about it. Dough recipie? oven temp? looks like it was cooked on steel.   Love the color. Looks like it has sugar in the recipie.
« Last Edit: June 02, 2014, 09:33:08 AM by drmatt357 »

Offline TheRailroadBulls

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Re: Pretty Pies
« Reply #22 on: January 07, 2015, 09:09:30 PM »
This isn't the prettiest pie ever... but it was delicious.

1 day starter, 2 day cold rise dough.

Garlic Dijon butter in place of sauce, red onions, jalepenos, sausage (went on raw), medium cheddar, my homemade garlic/chile oil and parmesean/spice blend.

The notable part was I only let my oven pre-heat for 30 minutes.... and it was cooked on a 12 dollar pizza stone... not bad ay? Kinda ugly...  and my camera sucks... but delicious!

"Conveyor ovens make McPizza." - Scott123

Offline Pete-zza

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Re: Pretty Pies
« Reply #23 on: January 07, 2015, 09:26:24 PM »
TheRailroadBulls,

That's a nice looking pizza.

Peter

Offline Kilo

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Re: Pretty Pies
« Reply #24 on: January 10, 2015, 02:26:11 PM »
This was one of my last pizzas that i made using antimo cuputo flour for the crust and just pepperoni, black olive and cheese as a topping
 :pizza:          thank you, Kilo.

Offline AustinSpartan

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Re: Pretty Pies
« Reply #25 on: February 18, 2015, 03:35:36 PM »
Don't see any Detroit Style in the bunch.