Author Topic: Tonight's pizza  (Read 1064 times)

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Offline kramer73

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Tonight's pizza
« on: April 09, 2013, 08:06:28 PM »
Back to our weekly pizza!


Offline Chicago Bob

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Re: Tonight's pizza
« Reply #1 on: April 11, 2013, 08:51:37 PM »
Looks great Andy....sort of like Chicago thin pizza cheese meets NY style crust. I love it!  :drool:
"Care Free Highway...let me slip away on you"

Offline kramer73

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Re: Tonight's pizza
« Reply #2 on: September 04, 2013, 07:19:08 PM »
Thanks!  Here's tonight's pizza, BBQ pork.


Offline redox

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Re: Tonight's pizza
« Reply #3 on: September 04, 2013, 08:19:21 PM »
Thanks!  Here's tonight's pizza, BBQ pork.
It looks great, how did it taste?

Offline kramer73

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Re: Tonight's pizza
« Reply #4 on: September 04, 2013, 09:13:02 PM »
It was really good, thanks!  I used one if Norma's tomato pie dough recipes.  I didn't expect the edge to puff up so much though.

Offline Tscarborough

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Re: Tonight's pizza
« Reply #5 on: September 04, 2013, 09:25:13 PM »
GBD, I'm loving it.  One thing I noticed is that all your pepperonis moved towards the center.  Put them heavy right at the edge of the cheese and they will migrate perfectly.  That goes for any heavy ingredient, including cheese.

Offline Tscarborough

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Re: Tonight's pizza
« Reply #6 on: September 04, 2013, 09:43:16 PM »
Here is what I am talking about.  Every slice gets at least 2 or 3 peps.

Offline kramer73

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Re: Tonight's pizza
« Reply #7 on: September 25, 2013, 06:46:10 PM »
BBQ pork pizza tonight


 

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