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Author Topic: The Pizza Thread  (Read 65109 times)

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NorCal Smoker

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Re: The Pizza Thread
« Reply #555 on: January 06, 2024, 08:42:35 PM »

Seem to get good color with "oo" flour at home oven temps.
« Last Edit: January 07, 2024, 03:35:49 PM by NorCal Smoker »
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urnmor

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Re: The Pizza Thread
« Reply #556 on: January 06, 2024, 09:01:17 PM »

very nice
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urnmor

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Re: The Pizza Thread
« Reply #557 on: March 16, 2024, 09:32:02 PM »

I finally made a decent pizza.  I used home made dough and sauce and cooked in my OONI pizza oven.  In the past they never came out this good.
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NorCal Smoker

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Re: The Pizza Thread
« Reply #558 on: March 16, 2024, 09:43:04 PM »

Looks great!  I love some char. Not easy on a home oven. May need to get me a ooni!
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Bentley

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Re: The Pizza Thread
« Reply #559 on: March 17, 2024, 09:55:28 AM »

Always a good feeling when we are pleased with our cooks.
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Jiggle Racing

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Re: The Pizza Thread
« Reply #560 on: April 05, 2024, 10:03:48 AM »

I cook pizza at 500* on my Recteq bullseye.

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urnmor

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Re: The Pizza Thread
« Reply #561 on: April 05, 2024, 11:49:16 AM »

way to go
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BigDave83

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Re: The Pizza Thread
« Reply #562 on: October 24, 2024, 06:23:18 PM »

Anyone know where our pizza guy, 02ebz06 , has went? Hope all is well with him. Seems like a lot of old familiar names are MIA.
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Bentley

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Re: The Pizza Thread
« Reply #563 on: October 24, 2024, 07:54:42 PM »

Not really sure.
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BigDave83

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Re: The Pizza Thread
« Reply #564 on: November 09, 2024, 08:50:55 PM »

The GF wanted buffalo chicken pizza for dinner, mixed up my dough and 3.5 hours later we were having pizza, and had to balls left so baked for this week sometime and was just gong to make bread out of the other one and she wanted cheese  it I said add some pepperoni also.

First time making pizza dough in a good while, didn't turn out bad, put it on a screen to bake in a 450° counter top oven with the fan on.

Under side of the crust did not get much browning. The pepperoni roll should have had more filling for the dough I had.
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Bentley

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Re: The Pizza Thread
« Reply #565 on: November 10, 2024, 07:48:32 PM »

Is the chicken shredded and seasoned before it goes on the pizza?
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BigDave83

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Re: The Pizza Thread
« Reply #566 on: November 10, 2024, 09:07:56 PM »

Is the chicken shredded and seasoned before it goes on the pizza?

Yes I usually sous vide breast at 142° for 4-5 hours then shred. We use it for a lot of things, this was some left from buffalo chicken pasta. Put some franks on it, the sauce under the cheese was ranch and franks cheese was just bagged shredded mozzarella. I think the extra crust I baked will turn in to a hot sausage, peppers and onion pizza this week.
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BigDave83

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Re: The Pizza Thread
« Reply #567 on: November 13, 2024, 07:31:12 PM »

The extra crust I baked the other night I used tonight.

Hot sausage from a local place, peppers and onions that I cooked off some in the sausage oil. Made sauce, small can of tomato sauce, 2 cloves garlic chopped and sauteed in some olive oil, put sauce in along with some crushed red pepper flakes, italian seasoning, oregano and salt and pepper. Again just bagged cheese.

Turned out pretty good for someone that doesn't make pizza from scratch that often.
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Bar-B-Lew

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Re: The Pizza Thread
« Reply #568 on: November 13, 2024, 10:20:00 PM »

That sauce sounds good.
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