I have tried to respond to those

Primeggister1

To All,

Everyone who has emailed me for pizza help in these past 2 weeks and have not heard back from me are because the emails I have written are coming back as failure. Anyone emailing for help please attach your email at the bottom of your questions.I do want to help everyone with their pizza concerns.

Sorry for any disappointment,

Marc

Misippi Egger

Marc,

You cannot "Reply" to Forum emails. The first "sender" has ".mac" after it and is not a valid email addy.

If you hit "Reply all", then the "Sender" with "Egghead Forum" as the title will have the sender's correct email address, which you can type the To: box and delete the original ones.

Kinda complicated and having them send their email address in the text will help.

Primeggister1

Thanks for the help. I figured that was happening. I will be writting a generic email and saving it when, so i can back to the people who need the help.

Richard Fl

Can you possibly make a master recipe as you do them and post here and in the cooking section. Would be easier in the long run and in the future you only have to provide the link.

Bacchus

We are just grateful to have you among us King.

Grandpas Grub

 
Good suggestion Richard, I would like to see it here also.

 

Zinger

primeggister1.

I like cooking pizzas on the egg as well. I have read some of your past posts. I am very curious about your dough recipie. Please share with all of us. I think we would all appreciate it .

Me personally... I shared mine as soon as I thought it was good enough to merit sharing .

I do need to make a correction to the recipie in the following link. I wrote 2 tbsp of oil... I use 2 oz of oil. I know that makes it (not a true Napoletana dough). But it still makes a damn good crust. I have tried it with, and with out the oil. IMHO the added oil makes a superior crust.

Anyway... Would like to see your recipie

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=858396&catid=1