Author Topic: New Pies with Full Strength Flour  (Read 6793 times)

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Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #50 on: October 15, 2012, 02:00:17 PM »
Ok, you're wrong! Haha, I assure you, and you know that no one on these boards could trick someone with as much passion as Scott...it's a 20" pan.
Take a look at the half plain, half Hawaiian, THAT is on my 18" pan and the pie fits much more snugly. But the ones with the excessive pan margin are on a 20" pan.

When I launch a pie, I have 18" front to back that I'm working with in my oven and almost always get full coverage on that axis. The left to right diameter of my pies sometimes loses some width during the transfer from peel to stone. The peel itself is also 18" wide, but during the launch I can only really control where it gets touched down and where it gets released.


Offline Chicago Bob

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Re: New Pies with Full Strength Flour
« Reply #51 on: October 15, 2012, 02:37:47 PM »
"Care Free Highway...let me slip away on you"

scott123

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Re: New Pies with Full Strength Flour
« Reply #52 on: October 15, 2012, 02:56:28 PM »
Oh, alright... Never mind  ;D

That cold slice looks phenomenal.

Offline PizzaSean

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Re: New Pies with Full Strength Flour
« Reply #53 on: October 15, 2012, 03:21:46 PM »
It was quite a tasty reward for not scarfing it down last night!

Thanks guys!

Scott, I think I had you scared there for a second haha... Don't worry!