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You won't see anyone in Naples making a pizza in a BGE eitherFocker said:Yep^^^^
I like to sprinkle both semolina and flour, swirl it together. Key is to work quickly from dough opening to launch, and keep it moving. Shake it after each step. Once dough is open. After sauce. After cheese. After each topping. Right before launch.
Assemble, launch with wood.
Spin, pull, slice with metal.
Screens lift the dough off the surface. The same hot surface that helps give you spring, and spotting.
Parchment and screens are for pansies. You won't see any in Naples. Learn the curve, respect it. This isn't as hard as everyone makes it to be.
Real pizzaiolos, have been baking without the handicap of parchment and screens for a long, long time.
Could have been that too . I'm probably going to go into serious withdrawal with the next TX fest being in March. I've already started planning my cooks!Spring Hen said:Photobomb? I thought that was you signaling for help? Good thing Scott came to the rescue!
Most definitely! I didn't think I would be heading home with those scratches taken care of. Sure did make my daySpring Chicken said:It's a lot of people's favorite today. But you earned every bite of it for doing your magic on the scratches on his truck. Way to go.texaswig said:I didn't do anything. He had it all done by the time I got there. I did eat a bowl of the curry chicken. @caliking knows that stuff is my favorite.
Spring "Still Feeling Tared And Feathered" Chicken