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Another pizza night tale of tasty successes!
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Gogogordy
Posts: 460
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
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Nice cook. Never seen cashews on a pizza, interesting idea. Were they roasted? Salted?Cheers-B_BFinally back in the Badger State!
Middleton, WI -
Nice! I have to try cashews on pizza. Not sure about with jalapeño though. Hmmm.
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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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