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Old 04-23-2013, 06:37 PM   #151
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lol, it happens. She still loved it.

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Old 04-23-2013, 11:59 PM   #152
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This thread inspired me to try a deep dish in a skillet. Usually I stick with a pizza stone, NY style. I may retire the pizza stone and use the skillet for now on.
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Old 04-24-2013, 12:23 AM   #153
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My deep dish in my cast iron skillet came out so good I was thinking of trying a non deep dish/medium thickness crust in it.

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Old 04-24-2013, 01:57 AM   #154
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Just made a batch of ny style dough for Thursday night pizzas. Going to let it cold ferment for 36 or so hours.

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Old 04-24-2013, 11:05 AM   #155
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Have a Nice Day!

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Old 04-24-2013, 11:12 AM   #156
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Here's the portable semi-wood burning oven I built to take camping at the bluegrass festival.

oven-701.jpg   oven-700.jpg   oven-704.jpg   oven-706.jpg   oven-707.jpg  

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Old 04-24-2013, 11:18 AM   #157
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More

oven-build-047.jpg   oven-build-048.jpg   oven-build-050.jpg   oven-722.jpg   oven-build-052.jpg  

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Old 04-24-2013, 11:48 AM   #158
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Old 04-24-2013, 12:24 PM   #159
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Hard to beat a straight ahead pepperoni pie!

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Old 04-24-2013, 12:29 PM   #160
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Fresh Mozz, yellow fingerling potatoes soaked in salt water, garlic alfredo sauce on sourdough. About 90 seconds in the wfo.

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