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Hey, whatever works for you.:) Those grill pies above look great, BTW.

FWIW, It's much easier to make good pizza in a regular oven than on the grill.

Check out this thread on pizzamaking.com. http://www.pizzamaking.com/forum/index.php/topic,21559.2000.html Probably best to start on the last page and work back til you've had enough.

http://detroitstylepizza.co/detroit-style-pizza-pans/

First, I must confess that my friend, Norma, gave me the dough on Tuesday and I just now baked them up. I put the cheese on first, then baked. With maybe three minutes to go, I added the pepperoni. The sauce went on when they came out. Some put the meat under the cheese and some put the sauce...

I made a couple more Detroit style pies tonight. Plain cheese and pepperoni.

This was my twist on Peter Reinharts N.Y. style recipe. IIRC it went something like this. Hi gluten flour; 322 grams water 200 g IDY .5 t salt .5T o. oil .5T honey 2 t Mix to incorporate all the ingredients, a couple stretch and folds and ferment in the fridge for 2 days.

Ricotta pancakes? That's interesting. I'll be trying these, with HOME-MADE maple syrup!:D

ooooh, baby!:D

Aw, c'mon guys. It isn't really like that. When you're only good at one or two things you just gotta make the most of it. Culinary badass? Hardly.;)

I recently made a batch from the Betty Crocker cookbook except I added about a half cup of sourdough starter to the batter. Along with my home-made maple syrup, these were the best I ever had.

I only have one active culture which I keep in a wide mouth qt. mason jar. For my neapolitan pies, I make the dough on Thurs. morning to be used on Friday. My culture comes out of the fridge on Monday and gets fed Monday night, Tuesday night and Wed. night. After I make the dough on Thur. the...

Just use the preferment calculator. http://www.pizzamaking.com/preferment_calculator.html

Yes, it is. Most are very old large bakery ovens. I'm not sure how they work but I know that the cooking chamber is isolated from the fire chamber because burning coal emits some pretty noxious gases. Typically they are massive so that once they get hot the heat is very even and stable.

This was my twist on Peter Reinharts N.Y. style recipe. IIRC it went something like this. Hi gluten flour; 322 grams water 200 g IDY .5 t salt .5T o. oil .5T honey 2 t Mix to incorporate all the ingredients, a couple...

I may have posted this pie already somewhere, but what the hay, right?

I've got tons of pictures. I just lose track of which ones I've already posted and tend to just post new ones as I take them.

As for peels, wood for launching and aluminum for retrieving. As for rice flour,i prefer white rice flour, but only because that's what I've always used. I guess brown works too, though I've never tried it. Perhaps there's a difference in flavor? The white is pretty neutral.

These are nice. Made of cordierite. Resistant to thermal shock. I've got two of them myself. http://www.amazon.com/dp/B0000E19MW/?tag=skimlinks_replacement-20

Or maybe 18" X 18" X 1" cordierite kiln shelf from Axner Pottery Supply. http://www.axner.com/ http://www.axner.com/cordierite-shelf-18x18x1square.aspx