A D V E R T I S E M E N T


Author Topic: Rip 'n' Dip pie  (Read 249 times)

0 Members and 1 Guest are viewing this topic.

Offline Essen1

  • Supporting Member
  • *
  • Posts: 5281
  • Location: SF Bay Area
Rip 'n' Dip pie
« on: January 20, 2018, 04:53:13 PM »
This board hasn't seen much love lately. What happened? Is the Monthly Pizza Challenge dead?

Well, who's up for this little challenge? Pizza is called Rip 'n' Dip...

I'm proposing a 16" pie since most of members with a home oven or commercial oven here will be able to handle it. Below is a video to give everyone an idea. If you're up to it, just reply and we shall start Feb 1st. That allows participants enough time to sort things out.

 :chef:

Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline widespreadpizza

  • Registered User
  • Posts: 1252
  • Location: NH
    • my beer store opening in june 2011
Re: Rip 'n' Dip pie
« Reply #1 on: January 20, 2018, 06:36:16 PM »
This place in NH makes a killer "garlic knot pie" the flavors work for sure.

http://shark1053.com/dover-pizzeria-featured-on-phantom-gourmet-for-genius-idea/

A D V E R T I S E M E N T