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Pizzas...and some new recipes
I tried to replicate the great White Calabrese pizza from Bufalina (another great Nepalotano place in Austin), turned out different but very good. Razor thin Serrano slices, garlic, olive oil, mozzar…6 · -
Re: First Pizza, not the best.
By trial and error I've found that 550-650 works best for me, with plenty of time to stabalize. When I make homemade dough I use the recipes from Flour Water Salt Yeast (great book). Sometimes I…1 · -
Re: First Pizza, not the best.
Hum shouldn't take nearly that long, how long did you let the temperature and stone stablize at temp before putting the pizza on? I try to give the egg a good hour to stabilize and it really hel…1 · -
Re: Grilled Shrimp and Cedar Plank Salmon
Great looking meal1 · -
Re: Low n Slow Chicken
Man that look good1 ·
