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Old 07-03-2013, 07:30 PM   #541
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Beer dough pizza.. ham, double cheese, bacon, pepperoni, nothing fancy. really tasty thou, we fed the neighbors with the other one.

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Old 07-04-2013, 02:17 AM   #542
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Old 07-04-2013, 11:28 AM   #543
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Im not going to lie, as a direct result of following this thread I'm going to grill pizza tonight.

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Old 07-04-2013, 12:25 PM   #544
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This entire thread is awesome on so many levels; my pizza making has improved significantly as a direct result of reading what you folks have done. Just wanted to say thanks for sharing your knowledge & raising the pizza quality bar.
Regards, GF.

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Old 07-04-2013, 08:27 PM   #545
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Quote:
Originally Posted by LouHale80 View Post
Im not going to lie, as a direct result of following this thread I'm going to grill pizza tonight.
And drink one of my last bottles of home brew. I can't belive I forgot to include the beer.
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Old 07-06-2013, 12:25 AM   #546
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Quote:
Originally Posted by FermentNEthinG View Post
way back in the thread I seen mention from Evret about using brown rice flour on the peel. I have been using it instead of flour/cornstarch and that baby slides right off like I knew what I was doing everytime!
Corn meal - nature's ball bearings!

And that's all I have to say about that...
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Old 07-06-2013, 01:00 AM   #547
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i guess i didnt get a picture of the first one but here is the second. basic sauce with pepperoni, 3 pepper cheddar that is damn spicey, and some good ole mozzarella. first time using active yeast and not self rising dough, already love the difference in the way the crust cooks!

2013-07-05-19.47.01-1-.jpg  
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Old 07-06-2013, 02:13 AM   #548
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Dali pizza! Yukon gold potatoes, red onion, black beans and Pf Changs Dali sauce (where I work) instead of pizza sauce. Sprinkled with toasted cumin seeds. Spicy and very tasty!

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Old 07-08-2013, 01:28 AM   #549
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Not a great picture, but whatever; the pie was delicious, so here we go. That's fresh oregano from the garden sprinkled over the top after it came out of the oven, and you can't see the green bell peppers and jalapenos from the same garden under all the cheese, but good lord...

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Old 07-08-2013, 01:51 AM   #550
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I personally love the extra char. So does SWMBO... so good

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