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r270ba said:@hogheaven no I have not even tried it yet. I am always tempted but we typically do pizzas when we have guests over. I always like to get the 'looking like a fool' out of me in front of just the wife and kids. Tried to talk her into pizza tonight but she wasn't feeling it.HogHeaven said:r270ba... You are using his Napoletana recipe. I use his Neopolitan recipe. They a very similar. Have you learned to shape it on the back of you hand like he does yet? Gravity is a beautiful thing when you shape dough.Yes... The video on craftsy.com/pizza of him shaping the dough teaches you how to do it. It is better than a rolling pin.Do you have a reference to how it is done? Didn't know if he did it on the website you listed or not. I should take a video when I try to do it to post )
I personally don't know a cook on the planet that would be comfortable cooking when he has no clue what temp his food is actually cooking at. The thermapen and the Maverick have 2 completely different uses. You can't use the thermapen to do what the Maverick does. As a cook... If I could only have 1, I'd take the Maverick. Thank Gawd that is not the case.Respectfully disagree here. Of the two, the internal temp of the meat matters much more than the temperature of the cooking chamber. Even if they are 25 degrees different...it just doesn't matter that much if a piece of chicken cooked at 350 or 325...as long as it made it to 160 internal .HogHeaven said:Yes on thermapen. But... I think a temp thermometer that measures your actual cooking temp at the cooking level is more important for cooking your meat properly. The Dome temp and the actual cooking temp are not anywhere near the same. At the start if a cook if your dome temp gauge says it is 350 degrees the actual cooking temp at the felt level will aboutThat being said...just go ahead and get the thermapen and the maverick and case closed!