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01-23-2013, 09:16 PM | |
Cast Iron Jedi
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Homemade pizza... how do you roll?
Tried out Serious Eats' "Foolproof Pan Pizza" this evening... went pseudo-gourmet with this one, got some premium aged mozzarella, real parmigiano reggiano, sun-dried tomatoes, roasted garlic, and thinly slice prosciutto.
Best pizza I've made to date. Out. Standing. So when you do homemade pizza, what do you do? Basic? Go all out? Pre-made crusts? |
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01-24-2013, 01:17 PM | #76 |
oxymoron
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This afternoon's effort:
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01-24-2013, 01:39 PM | #77 | ||
Mindful Taoist German
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Tried to make a deep dish with the heat too high?...
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01-24-2013, 01:50 PM | #78 |
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01-24-2013, 02:05 PM | #79 |
oxymoron
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01-24-2013, 02:39 PM | #80 | |
Y'all are brutalizin' me!
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$5/lb is the most you'd have to pay for it. With the recipe I use that would come out to $1.25 a pie. Or a buck more than all purpose. I'm not sure how that would compare to store bought crust/dough but it can't be that much more.
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01-24-2013, 02:53 PM | #81 | |
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01-24-2013, 03:17 PM | #82 | |
Y'all are brutalizin' me!
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Not to hijack this too bad, back to the dough: If I had a proper pizza oven, and a decent digital scale I'd absolutely use it because when everything is done correctly it does make a noticeable difference. And it really can be only $1 a pie more (or closer to $.50 if you can find the right source locally). And if you're using meats/cheeses etc. that are imported or specialty that shouldn't be enough to keep you from using it if you really want to. Actually, if I could be trusted to be an actual adult and meticulous enough about measuring it would probably make a big difference. So, the minorness of difference probably is not about the flour as much as it is about me.
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01-24-2013, 03:45 PM | #83 |
He's Mahomie!
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All home made and put on a stone on my Big Green Egg. Yeah!
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01-24-2013, 05:21 PM | #84 | |
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01-24-2013, 05:37 PM | #85 |
Cast Iron Jedi
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