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Pizza
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Topic: Pizza (Read 942 times)
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Lothar1974
Starting to taste the Smoke.
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Posts: 104
Never trust a skinny chef
Pizza
«
on:
September 10, 2017, 03:38:23 PM »
Home made dough from 00 Caputo flour, onions from the garden and home made Italian sausage, Canadian bacon, mushrooms, pepperoni, and black olives.
Pepperoni and black olive
«
Last Edit: September 10, 2017, 03:43:32 PM by Lothar1974
»
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Memphis Elite MES40 1st Gen MES40 2.5 Gen Blackstone 36' Griddle
Quadman750
Thinkin about Renouncing Charcoal.
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Posts: 724
North of the border
Re: Pizza
«
Reply #1 on:
September 10, 2017, 03:52:59 PM »
Wow those look good.
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Memphis Elite Memphis Pro Vision Kamodo Weber Performer Deluxe
pmillen
Global Moderator
You are starting to smell like smoke.
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This pistol is most fun for the buck
Re: Pizza
«
Reply #2 on:
September 10, 2017, 04:00:04 PM »
La Pizza, il cibo ideale. Hanno un aspetto perfetto.
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Paul
Lone Star Grillz Texas Edition Direct Offset - MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower
Queball
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Re: Pizza
«
Reply #3 on:
September 10, 2017, 04:12:50 PM »
Yeah! Man ..... The ball games are on, and some slices of that would be the perfect ticket. That looks great.
Nicely Done.
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pz
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Re: Pizza
«
Reply #4 on:
September 10, 2017, 06:49:49 PM »
Looks perfect!
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PZ
Quadman750
Thinkin about Renouncing Charcoal.
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North of the border
Re: Pizza
«
Reply #5 on:
September 10, 2017, 06:53:42 PM »
What temp did you cook at.
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Memphis Elite Memphis Pro Vision Kamodo Weber Performer Deluxe
TLK
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Re: Pizza
«
Reply #6 on:
September 10, 2017, 08:29:20 PM »
looks great! I don't spend the extra $$ on the 00 Caputo flour because I am too cheap
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YS640 Silver Spring, MD Happy Wife - Happy Life!
Gringo
Using less gas.
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Posts: 89
Re: Pizza
«
Reply #7 on:
September 10, 2017, 08:30:01 PM »
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Lakeville, MN MemphisPro Weber Performer Blackstone 36" Griddle
MP09
Starting to taste the Smoke.
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Re: Pizza
«
Reply #8 on:
September 10, 2017, 09:02:21 PM »
That would definitely go with the game tonight. I'm thinking top it off with a beverage...
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BGW Grid Iron and a bunch of old gassers "now retired"
Lothar1974
Starting to taste the Smoke.
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Posts: 104
Never trust a skinny chef
Re: Pizza
«
Reply #9 on:
September 10, 2017, 10:22:23 PM »
Quote from: Quadman750 on September 10, 2017, 06:53:42 PM
What temp did you cook at.
500 degrees with a pizza stone is the sweet spot that I have found.
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Memphis Elite MES40 1st Gen MES40 2.5 Gen Blackstone 36' Griddle
Quadman750
Thinkin about Renouncing Charcoal.
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Posts: 724
North of the border
Re: Pizza
«
Reply #10 on:
September 11, 2017, 05:17:14 AM »
Thanks, I have never tried a pizza stone.
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Memphis Elite Memphis Pro Vision Kamodo Weber Performer Deluxe
riverrat49
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"If all else Fails call it Burnt Endz" Spokane, WA
Re: Pizza
«
Reply #11 on:
September 11, 2017, 09:15:47 AM »
Nice job on the Pizza
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World Food Championship Culinary Team- 2016, 2017, 2018 Taste of America Challenge Champion- 2016/2018 World Food Championship Judge Competition Pitmaster/ Certified BBQ Judge
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Pellet Fan
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Pizza