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Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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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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#76 |
oxymoron
Join Date: Feb 2001
Location: OP/KC/Whatever
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This afternoon's effort:
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#77 | ||
Mindful Taoist German
Join Date: Aug 2000
Casino cash: $7871662
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Tried to make a deep dish with the heat too high?...
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#78 |
MVP
Join Date: Oct 2006
Location: West of the Equator
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#79 |
oxymoron
Join Date: Feb 2001
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#80 | |
Y'all are brutalizin' me!
Join Date: Jan 2004
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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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#81 | |
Cast Iron Jedi
Join Date: Nov 2004
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#82 | |
Y'all are brutalizin' me!
Join Date: Jan 2004
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Quote:
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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#83 |
He's Mahomie!
Join Date: Aug 2001
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All home made and put on a stone on my Big Green Egg. Yeah!
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#84 | |
Supporter
Join Date: Aug 2000
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#85 |
Cast Iron Jedi
Join Date: Nov 2004
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