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after all the meat today was pizza day
Darnoc
Posts: 2,661
Had to much steak,shrimp and burgers the past two days it was time for a change.Three day dough with some extra cheese 1 1/4 puunds mozz and harviti mix.
Some shrooms.
Done with a tad of parma and fresh basil.
This was a little lower fat content then the beginning of the weekend.
Some shrooms.
Done with a tad of parma and fresh basil.
This was a little lower fat content then the beginning of the weekend.
Comments
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wrong click
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Yum, looks great Bill. Less fat :laugh:Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Yummy! my sauce is a simmering now, I did AZRP one day rise, 4 tsp sugar seems like a lot, we will see
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Darn Bill, that last photo did me in, I'd like a copy of that hanging on my wall but it would make me constantly hungry, that's a work of drool . . . er, I mean art!
Gator -
Pizza looks great!
Susan-please keep us posted on yours-I do not have great success with pizza. I cannot get the crust right.... -
Here is a great start which I have modified in the past couple of years. This will be one of the best dough recipes out there.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=255286&catid=1
Good luck and keep us posted. -
Hi Stacy; I'm new to egging and new to the forum but have had some success early-on with pizza. To make it quick and simple, I buy fresh dough from the store, usually in the cheese/deli section. I did buy a pizza peel which makes things easier. I have done it both ways: precook the dough or not...both came out good. Putting corn meal on the pizza peel makes the difference in getting a fresh pizza (with stuff!) off the peal and onto the pizza stone (which has warmed up in egg; I think this makes a difference in the crust). I've cooked at about 400 with my plate-setter, legs up; stone on top. Crust has turned out good every time.
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Aunt Crazy wrote:Pizza looks great!
Susan-please keep us posted on yours-I do not have great success with pizza. I cannot get the crust right....
This is mine last night. I used all the dough & made a thick crust with dipping sauce. It was good not very pretty :blink: Maybe I will win the pizza tossing kit
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Thanks all! I will keep you posted!
Hey, Susan--I think I need the kit :laugh:
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