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Pepperoni, Mushroom with Sourdough crust Pizza
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GlennM
Posts: 1,365
I have been making too many pizzas lately but, why not?
In the bush just East of Cambridge,Ontario
Comments
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Cooked to perfection!
Would you mind sharing your dough recipe, setup and temperature with us?Large Egg, PGS A40 gasser. -
I think you need more practice. Those look terrible!
Not. Pies look great#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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Your pie is so... so... round!!!
How did you do that?!?_____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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GlennM said:I have been making too many pizzas lately but, why not?Stillwater, MN
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😍____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Is this a Florida or Canadian pizza . They look great, also make a lot of pizza here.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
What % hydration do you like for pizza dough?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
And what type of camera, the photos are as impressive as the pies.
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Thanks for looking. To answer a few questions:
- It’s a Canadian Pie
- Photos are my IPhone
- The hydration is 64%
- They are shaped cold from the fridge, easier to get them round
- Confession, baked in blackstone pizza oven
In the bush just East of Cambridge,Ontario
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