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One of the best pizzas I ever made:
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keepervodeflame
Posts: 353
Fresh sliced Mission Fig, shreded prosciutto, goat cheese, fresh shredded moz, shredded basil, shaved red onion, balsamic reduction drizzle.
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Looks great, that crust sure looks good.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Looks awesome, one of our favorites. We add a thin layer of fig preserves as the base and arugula along with the other toppings.
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Very nice =D>
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What you eatin?? Cause I can easily tackle that.
Great jobXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
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Great pie!
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My original pizza flour was Gold Medal Better for Bread, I recently switched to King Arthur Bread flour and the quality and taste of my crusts improved greatly. I believe the King Arthur has a higher protein / gluten count. As I live in the mountains, getting quality pizza dough flour is almost impossible. I kinda of have to go with what's available. I am looking for King Arthur lancelot, and can't find it . Does anyone know who carries it?
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Picture perfect my friend!
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Order it from them online. Other sites carry it as well.keepervodeflame said:My original pizza flour was Gold Medal Better for Bread, I recently switched to King Arthur Bread flour and the quality and taste of my crusts improved greatly. I believe the King Arthur has a higher protein / gluten count. As I live in the mountains, getting quality pizza dough flour is almost impossible. I kinda of have to go with what's available. I am looking for King Arthur lancelot, and can't find it . Does anyone know who carries it?
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Will you please come cook for me?XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
NiceKind Regards...Papa CPeachtree City, GA2-XLBG's E...Webber 22" kettle, Retired Gas GrillRoll Tide!!!
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keepervodeflame said:My original pizza flour was Gold Medal Better for Bread, I recently switched to King Arthur Bread flour and the quality and taste of my crusts improved greatly. I believe the King Arthur has a higher protein / gluten count. As I live in the mountains, getting quality pizza dough flour is almost impossible. I kinda of have to go with what's available. I am looking for King Arthur lancelot, and can't find it . Does anyone know who carries it?Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Cook time?
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