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Old 10-19-2013, 07:47 PM   #971
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Tex mex pie, refried beans, taco meat,

Sweet onion and japs,

and white cheddar,

nice and spicy, split a habanero between the beans and the meat,
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Old 10-19-2013, 11:19 PM   #972
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Quote:
Originally Posted by ChefRex
Tex mex pie, refried beans, taco meat,

Sweet onion and japs,

and white cheddar,

nice and spicy, split a habanero between the beans and the meat,
Omg you put Japs on it?
Seriously though... Looks yummy. Send some up here. I'm ok with a five hour pizza delivery service....

 
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Old 10-21-2013, 01:12 PM   #973
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Made my first couple sourdough pizzas yesterday. I let it rise for a couple hours without much production, may have under pitched. First one is pepperoni, second is a hamburger that about exploded. These still turned out good
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I weep about society as a whole. In the land of reality TV and microwave dinners, the homebrewer is king.

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Old 10-21-2013, 02:52 PM   #974
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Quote:
Originally Posted by finsfan
Made my first couple sourdough pizzas yesterday. I let it rise for a couple hours without much production, may have under pitched. First one is pepperoni, second is a hamburger that about exploded. These still turned out good
Nice. Maybe a longer rise next time?

 
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Old 10-21-2013, 03:17 PM   #975
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Quote:
Originally Posted by Melana View Post
Nice. Maybe a longer rise next time?
I hope not, It was sitting out for close to 4 hours.
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Old 10-21-2013, 06:00 PM   #976
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Quote:
Originally Posted by finsfan

I hope not, It was sitting out for close to 4 hours.
Try making the dough ahead of time and refrigerating. How big was your sponge?

 
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Old 10-21-2013, 06:03 PM   #977
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Quote:
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Try making the dough ahead of time and refrigerating. How big was your sponge?
It was meant to be a cup but Im sure I messed up somewhere. I measured one cup to save and put in the fridge and used the rest. I did not measure it but it was at least half the size of the jarred amount
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Old 10-22-2013, 12:26 AM   #978
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You've got the "circle pie technique" down to an art. I don't think I've ever made one as round as that pepperoni
It isn't too difficult, the key is making a nice round ball for it to rise and I put it in a round bowl. When you take it out to form it, I push my fingers all away around to create a middle ring - still have a large bulge in the middle. Then you pick it up and use the doughs weight so it stretches the middle out itself. Do a few quick twirls and lay it on your paddle.

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Old 10-22-2013, 12:38 AM   #979
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Quote:
Originally Posted by brettwasbtd View Post
Do a few quick twirls and lay it on your paddle.
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Old 10-22-2013, 02:52 AM   #980
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BBQ pulled pork pizzA


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