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Another pizza night tale of tasty successes!

Have been having trouble with the platesetter-pizza stone arrangement so I eliminated the plate-setter, raised the grate with firebricks, and went bareback with the pizza stone.

MUCH better, crispier crust. Tonights bounty a white clam pie, and a Jalapeño-cashew pizza. Delish.

Will take the suggestion of CarolinaQ's method and raise the stone higher into the dome next time for better browning.

Every time I visit this site, I learn some great new things. To the knowledge-base...Thank You! Hope to make a contribution others value soon too.
When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)

Comments

  • Black_BadgerBlack_Badger Posts: 1,182
    Nice cook. Never seen cashews on a pizza, interesting idea. Were they roasted? Salted?

    Cheers-
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • EggPowerEggPower Posts: 25
    Nice! I have to try cashews on pizza. Not sure about with jalapeño though. Hmmm.
  • GogogordyGogogordy Posts: 460
    edited June 2013
    The cashews are roasted and salted...definitely.  Worrying on salt and fats while eating pizza seems like wasted worry :^)

    They pair quite well with sausage pizza and I like them a little...err, burned but the Missus doesn't...so they weren't.

    Was introduced to them a couple decades ago when I was a Pacific Northwesterner and won't ever not like them on pizza.  Likewise the white clam pizza, but I'm not sure thats a regional thing or I was sheltered as a child...

    Give them a try...every pizza needs more calories right?


    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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