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Found 5 results

  1. Mrs philpom said, "how about pizza tonight?" and I said, "sure!". Whipped up a batch of my go to bread machine dough and here they are. I did three large, two pepperoni w/black olives and one onion, bell pepper, pepper flakes and bacon crumbs. Let's see the process! I roll them all in advance and stack between parchment paper. They get a second rise just before I bake them. I paint the sauce on with a silicon baster brush. Next for me is always the pepperoni. Whole olives give it appeal. Mozzarella, plenty of it.
  2. I have been experimenting again with another high temperature compatible pizza crust and got a great result with this one. I cooked this pizza in my Blackstone oven at 1000°F for 90 seconds to perfection! This recipe makes one medium to large pizza... 260 grams flour (I used King Arthur Pizza Blend) 156 grams lukewarm water 5.2 grams salt\ 5.2 grams sugar 2 tsp active dry yeast I also added about a teaspoon each of onion powder and granulated garlic. This is optional but it brings a great flavor to this crust. Dissolve the yeast and sugar in th
  3. Part of getting ramped up for Thanksgiving means time to try out some different ideas and recipes before the big day. I ran across a simple pie crust recipe which seemed worth trying. --Recipe-- 2 cups sifted flour (bread flour, which was finer and higher in gluten was used). 1 teaspoon of salt (Kosher salt was used) The recipe called for 5 to 7 tablespoons of water, due to my flour choice, 8 tablespoons was used instead 2/3 cup Crisco or Butter (Crisco butter-flavored sticks were used, it provided the butter undertones, but the classical lard-crust texture). The fillings on the fir
  4. So I've been a little less lazy on my pizza dough lately, and thus I've actually been making my own dough. I use Alton Brown's recipe. Previously, when I've done pizza using store-bought, I typically use Trader Joe's. I've generally been running the grill at 650-700 degrees, letting the grill and the pizza stone heat soak a good 30+ minutes at that temp before. I'll make a roughly 13" round pizza (my stone is only 14.5", so I can't go too big), load it up with toppings, and get it on the grill. What I've found, however, is that I tend to get a nicer browning, a more crisp bottom,
  5. As S60's review thread was getting kind of long I thought I'd make a thread to link some videos and images for anyone interested. I've had friends asking me about this thing and it's nice to have a bunch of videos collected in one place when I need to reference them. I like most of Tasty Licks BBQ videos and this one is as entertaining as any: https://www.youtube.com/watch?v=hfvBPb7Uqdo&spfreload=10
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