'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
Real pizza dough is raised with yeast, this Pilsbury stuff uses baking soda and acid for leavening. The yeast uses the sugar for food so when you make a dough and age it overnight in the fridge the sugar is actually being consumed by the yeast so you would have less burning. I think once you learn to make dough you will wonder why you haven't all along because it is so easy.
If they are talking temp of egg I always assume they mean the dome temperature. If you are doing a low and slow don't get to wound up if it is 240º or even 250º just keep an eye on the internal meat temperature. I like low and slow and generally have no trouble keeping the temp between 230º and 240º, when people get obsessed with maintaining a certain temperature they end up chasing that temperature from a higher and lower temperature by constantly fine tuning the vents.