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2nd try egged pizza. New rig much better
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Harleydog77
Posts: 217
I cooked pizza again on the egg. It turned out a little better this time. I cut some stainless steel pipe at work today with this in mind. I took some advice that getting the pizza stone up into the dome will be better for browning the toppings. It did make a difference.
Now for the ingredients. Scamorza cheese, fresh basil, margarita peperoni, toasted pine nuts, black olives, and red onion.
Pizza #1 decorated by my girlfriend Kat
Pizza #2 decorated by me
I definitely think Kat's pizza turned out better. The crust was thinner, crispier, and it had a better ratio of toppings. I guess maybe I will ask her to decorate my next one!
-Yates
Now for the ingredients. Scamorza cheese, fresh basil, margarita peperoni, toasted pine nuts, black olives, and red onion.
Pizza #1 decorated by my girlfriend Kat
Pizza #2 decorated by me
I definitely think Kat's pizza turned out better. The crust was thinner, crispier, and it had a better ratio of toppings. I guess maybe I will ask her to decorate my next one!
-Yates
Comments
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Looks good Dog Glad to see that gasket holding up :woohoo:
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Me too! I really hope it continues to. I think it is going to hold this time.
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The one thing that I would do different is this.I would turn that platesetter over,put the grid on top,then the spacers/stone.Here's why,I think that the upside down platesetter deflects the heat toward the gasket.It may not be true,but it makes sense to me I know that most people do it your way,but I'm different Great lookin pie
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Thanks for the pointer. Pizza cook #3 I will definitely do that! I appreciate your advice.
-Yates -
Hey,don't appreciate it yet,like I said,most people do it your way I just think that it may cause some of the gasket issues,but have no scientific proof I do like the spacers that you made,very creative
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I have sooo much scrap stainless steel pipe laying around my shop I could make everyone on this forum a set, and still have some left over.
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Harleydog77
Good looking pizza. That tube is induction welded BTW. 400 series stainless:laugh:
SteveSteve
Caledon, ON
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LOL it was ERW A312 316L. It really added to the flavor of the pie!!! :woohoo: :woohoo: :woohoo:
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Harleydog77,
I'm sorry, you are right it is 300. I saw the tig line and it wasn't polished out. Should have looked at the printing.
SteveSteve
Caledon, ON
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:P That's ok. I'm sure after a few cooks you wont even be able to tell it's stainless without a magnet.
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