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Last Active
  • Pizza stone

    anyone ever preheat their pizza stone in the house oven then transfer it to the egg?

    its taking me about 2 hrs to get the stone surface temp to around 550ish degrees once in the egg. 
  • Re: Pasta roller defective

    I called Amazon. They are sending me a return label. I'll just order another one when they issue me the refund. 

    Does anyone know what the oring is for?
  • Re: First try at fresh pizza dough

    I haven't mastered the peel and slide yet. So i build my pizzas on parchment paper and slid it on stone. After 1-2 min I pulled the paper out and let the pizza cook. Was able to cook 2'pies at once this way. Delicious!!!
  • Re: Smokeware Grate Stacker

    gotcha.. I don't think I can shell out that much $$ for something to smoke wood on. It deff looks cool though
  • Re: mixer

    Mikee said:
    For a heavy bread/pizza dough get the Pro Kitchen Aid; the type that the bowl does not lock into a base plate. Better to spend another $100  and get a mixer that can handle dough.

    IM not following? The one I listed is secured to the mixer with 2 pivot points on the bowl.
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