Author Topic: Deb's pizza thread  (Read 8349 times)

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Online norma427

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Re: Deb's pizza thread
« Reply #150 on: July 01, 2015, 06:54:23 AM »
Deb,

Great write-ups and photos!  Thanks so much!

Norma


Offline deb415611

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Re: Deb's pizza thread
« Reply #151 on: Yesterday at 07:42:59 PM »
Detroit tonight   KAAP, 80 HR, 3 Oil, 2 Salt , IDY ,  .135 TF  500 degrees, 7 hour room temp,   mix of cheddar & mozz on edges.  bottom was cooked but not crispy, I should have covered with foil and baked a bit longer.   Very good even with soft bottom

1) double pepperoni, mozz cheese
2)  mix of lm mozz  & some diced smoked fresh mozz, basil post bake, racing stripes of sauce mixed with healthy spoon of calabrian chili oil
3)  mix of lm mozz  & some diced smoked fresh mozz, fresh figs,  prosciutto & drizzle of honey post bake

Deb

Offline mbrulato

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Re: Deb's pizza thread
« Reply #152 on: Yesterday at 07:52:37 PM »
OMG, Deb.  These pics are making me very hungry  :drool:
Mary Ann

Offline deb415611

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Re: Deb's pizza thread
« Reply #153 on: Yesterday at 08:00:53 PM »
OMG, Deb.  These pics are making me very hungry  :drool:

good to see you back :)
Deb

Offline carl333

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Re: Deb's pizza thread
« Reply #154 on: Yesterday at 08:08:46 PM »
Look at those crunchy, crispy edges! yummmm! Great pizzas Deb
Carl

Offline CaptBob

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Re: Deb's pizza thread
« Reply #155 on: Yesterday at 10:15:33 PM »
Stunning Deb!
Bob

Offline HBolte

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Re: Deb's pizza thread
« Reply #156 on: Yesterday at 10:39:18 PM »
Awesome Deb!
Hans

Online norma427

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Re: Deb's pizza thread
« Reply #157 on: Today at 08:01:14 AM »
Beautiful pies Deb!  :chef:

Norma

Online TXCraig1

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Re: Deb's pizza thread
« Reply #158 on: Today at 09:33:16 AM »
Yes he did, Luzzo's burns both wood and coal.  He showed us a piece of wood,  I think it was ash. 

Lombardi's is coal
House of pizza  was a standard deck oven, i think gas, he didn't even show us this one, not exciting enough
Sam's was an old coal oven converted to natural gas

Craig - have you been to Luzzo's?

Yes - several times. One of the best pies I ever had was there. My most recent trip was good, but not spectacular.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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