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Re: A Smoker Fell Into My Lap. I Couldn't Resist
@WeberWho as a follow Minnesotan, great score!3 · -
Re: Dough - I Don't Get It
I agree with @ColbyLang. It’s an art form. Ever time is seems different. I did these pies with forkish’s sourdough recipe from his pizza book. 650 degrees on a pizza stone.1 · -
Finally nailed the pizza crust I was going for
I finally nailed the pizza crust I was going for. Cracker thin and crispy. Used my dads XL, 600 degrees with raised pizza steel. Dough was the sourdough recipe from the ken forkish book.11 · -
Re: OT - Pizza Peel Questions/Recommendations?
wood to put them on, metal to take them off. once setup it makes a good rotation of putting them on and prepping the next one.1 · -
Re: OT: Pain Au Bacon
I did this exact recipe once and used raspberry chipotle bacon. Man was that good.1 ·
