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Last Night's Pizza (Again!)

WazooWazoo Posts: 150
edited 4:30AM in EggHead Forum
Been a few weeks since our last cook (putting the kid back in school @ LSU), so we did our usual pizza -- 450 for 25 minutes, string motza in the crust (one side for my wife's stuffed-crust effect), and heavy on the olives, mushies, Tabasco-pepperoni, sauce, etc for me. We like ours smoked a bit too. Turned out great.

Before:
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After:
101_0043.jpg

Comments

  • rzrrobrzrrob Posts: 162
    Looks good
  • looks nice and evenly cooked. I like your "deep dish" approach. What did you use for crust, the local pizza place's dough?
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