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Author Topic: Rip 'n' Dip pie  (Read 3385 times)

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Offline Essen1

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  • 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:

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Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

Offline widespreadpizza

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  • Posts: 1236
  • 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/
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Offline Carmine Abramo

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  • Location: LV
  • I Love Pizza!
Re: Rip 'n' Dip pie
« Reply #2 on: June 26, 2019, 12:04:19 AM »
Quote from: Essen1 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:



The guy who who hates the new pizza hut... 
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Offline Essen1

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  • Posts: 6805
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Re: Rip 'n' Dip pie
« Reply #3 on: June 28, 2019, 12:57:24 AM »
Quote from: Carmine Abramo on June 26, 2019, 12:04:19 AM
The guy who who hates the new pizza hut...

Don’t hate it, just won’t eat it.

Pizza Hut is garbage. Told you that before.
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Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

Offline CarryOn

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  • Posts: 435
  • Location: Ohio
  • I Love Pizza!
Re: Rip 'n' Dip pie
« Reply #4 on: June 28, 2019, 07:23:25 AM »
I don't know...that looks a little...gimmicky, maybe?  I've been known to brush the outer edge with garlic butter/oil as soon as it comes out of the oven, which seems a much easier way to achieve nearly the same result.

I wouldn't begrudge someone wanting one of those, but it's not really for me.
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