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SPRIGS

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  • Re: Seasoning / Rubs

    My new favorite on steaks and burgers is Carne Crosta from Oakridge.  Family loves it too.
  • Re: Deep Dish tonight

    Here is how I do it.  

    Dough:  3/4 cup warm water.  Dissolve 1/4 tsp salt and sugar.  Then add 1/2 tsp yeast and 4 tbs of corn oil.  Add some of the four to the liquid and mix to a thick paste.  Then add the rest of flour and mix.  Cover in Saran Wrap and let rise 1-2 hours in warm place.

    Preheat egg to 450 with plate setter. Grease cast iron skillet with corn oil.  Press dough into skillet and up the sides.  

    I I then line the bottom of the dough with slices of mozzarella and provolone.  Then spread out on top of the cheese raw Italian sausage.  I then follow that with pepperoni, and whatever else you like (onions, mushrooms, peppers, etc....) I like the end product better if I sauté the veggies in a little olive oil and butter, a little garlic, salt, pepper, etc...

    Then top with sauce.  I just use a big can of crushed tomatoes.  Usually add basil, garlic, just a touch of sugar and then some Italian seasoning to the Tomatos for the sauce.

    Sprinkle top with Ramano cheese and bake 35 minutes or so.

    Maybe sounds like a lot but it isn't.  Aside from the wait time for the dough rise,  probably takes 10 minutes to throw it together.


  • Deep Dish tonight

    Cooked for myself tonight.  Pics not the best and please disregard the SpongeBob plate!
  • Re: Singed hair

    Got my eyebrows and eyelashes a few months ago.  Guess a guy shouldn't stick his face over the dome opening to check on a pizza cooking at 600 degrees.  Idiot!!  Ha.
  • Re: Lodge 17" Cast Iron Skillet

    I bought one of those for deep dish pizza.  The first time I used it I could'nt believe how much of each ingredient I used.  Way overkill for deep dish but plenty of room for searing!
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