Goofynewfie
Well-Known Member
Boston pizza sells one with fries,mozzarella, green onion and topped with sour cream. They call it perogy pizza
That is cool beyond words! Did you run it as a commercial venture?
The lights are just downright tacky... let's sticky to pictures of pie please!The icicle lights add a nice touch during those late evening pizza parties, *****.
Pay him no mind. Evets just likes to parade that out once in a while just to lay us all flat on our backs in any pizza discussion and properly assert his dominance......
Next will come pics of his backyard pizza oven.....hey wait a minute.......aren't you the nurse with the pizza oven build??????
This is looking MIGHTY suspicious all of a sudden.......
The lights are just downright tacky... let's sticky to pictures of pie please!
I have a hard enough time keeping up with the BS between Cape and myself. I don't need another straight man.
A cool and overcast day for August, fire up the oven! Tomato, jalapeno and onion. The peppers are smoking this year!
A cool and overcast day for August, fire up the oven! Tomato, jalapeno and onion. The peppers are smoking this year!
Looks great! What's your dough recipe? I've tried a few but haven't found one that I'm 100% happy with yet.
Looks great! What's your dough recipe? I've tried a few but haven't found one that I'm 100% happy with yet.
That was the same sourdough 1,2,3, formula I gave you with some olive oil and a pinch of sugar, keep it on the wet side, a pain to shape as you can see but produced a nice crisp crust.
What ever happened to the loafs you made? Never saw a baked picture.
Thanks. I'll give it a try. I had never used baskets before do the first I didn't flour enough and it just kind of blobbed out. The round one tired out ok.
View attachment 215297
I made another loaf yesterday that turned out much better. Is it normal for sourdough not to rise much during baking?
I get plenty of spring, do you use any steam?
Lost me on the olives...
You need to start slow. Begin in the shallow end. A place.where you are already comfortable.
Take an olive. Immerse in ice cold gin. Splash a small bit of the brine in with the olive and the gin. Slurp. Slurp. Slurp. Eat the olive. See. Isn't that better? You're welcome.
Poll.
Best green olive stuffing...
I'm partial to garlic but blue cheese works for straight up eating.
Traditional pimento pepper for martinis.
Green Olives are the SINGLE BEST PIZZA TOPPING EVER.
Cheesy, go to your room.....yes, and take that jar of olives.
Enter your email address to join: