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Last Active
  • Re: Gun Safe Zones

    If only there were civilized countries in the world without mass shootings. Maybe we could mimic their strategy. 
  • Re: Appetizer


  • Re: FTC?

    also, F The Cowboys
  • Re: Green ant mailbox soil cloud

    007 373 5963
    up, up, down, down, left, right, left, right, b, a, start
  • Re: Help me with Pizza

    you are correct about the stone needing to be hot.  my method is to fire up and get my egg stable at anywhere b/w 500-550 but usually closer to 500- the dough i make is thin and can burn quicker at higher temps.  once I stabilize, i put in the PS legs down, factory grate, 4 large tin cans (the kind that you buy crushed tomatoes in) to elevate my stone, then the stone.  Sometimes I put the cans on the PS and then the grate but don't remember which I did last time...doesn't matter.  I let the stone sit in the egg at 500 for at least 30 min while i get my stuff together inside.  

    I roll out my dough on a floured counter top and when I get it to the size and thickness I want, transfer it to the peel that has a fine cornmeal spread on it to prevent sticking.  I assemble the pizza on the peel giving a shake every few second to make sure it doesn't stick.  once assembled, I take it out and slide it on to the already hot stone and 5-6 min later, it comes off.  having the stone that hot is big IMO.
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