Last Activity:04-30-2016 4:57 PM
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19 Likes on 10 Posts
Posted in thread: The Home Made Pizza Thread on 02-15-2015 at 05:52 PM
Anybody here have any luck with Deven's "Pizza Inn" style cracker crust on pizzamaking.com? Or,
any other cracker style crusts? I followed that recipe to the letter and ended up with a
crumbly mess. T...
Posted in thread: The Home Made Pizza Thread on 10-25-2014 at 06:02 PM
Ya I partially shape the dough and then transfer to tin foil where I finish it from there. Then
the whole thing goes onto the stone. I assume that's also part of the reason the middle of the
Posted in thread: The Home Made Pizza Thread on 10-25-2014 at 05:25 PM
Just another pepperoni from me, but I just went with what I had in the house. Just still really
impressed that I made this with what I learned from this thread alone. Now if I could find a
way to get ...
Posted in thread: Menards 5 gal coolers on sale on 08-27-2014 at 04:59 PM
Bought one during that same spring sale. Works awesome for smaller 3 gallon batches and couldnt
beat the price...:rockin:
Posted in thread: Last HomeBrewTalk Swag Giveaway for the Summer - Open to All! on 08-25-2014 at 04:55 PM
Posted in thread: Free HomeBrewTalk Swag - Giveaway Open to All on 08-01-2014 at 04:56 PM
Posted in thread: 2X 6.5 gallon glass carboys on 07-07-2014 at 10:05 PM
Sorry about no response...I do make it down to sheboygan now and then... not sure if that would
work for you?
Posted in thread: The Home Made Pizza Thread on 07-07-2014 at 02:27 PM
Good looking dough!If it helps, someone (don't remember who) earlier on this thread gave me
some pretty good advice. I use a peel and paper. Form it on the paper (I even spray it with oil
just to be s...
Posted in thread: The Home Made Pizza Thread on 07-05-2014 at 08:19 PM
Good job man! Take some scissors and trim the excess parchment paper off before you cook it and
it won't burn like that.Thanks alot! Ya, I've been trying to use a peel but just cant get the
hang of it...
Posted in thread: The Home Made Pizza Thread on 07-05-2014 at 01:07 AM
Just wanted to say thanks to all who've posted on this topic for the tips and inspiration. The
third go around, but finally got this Reinhart dough to work in our oven...with a little