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Old 05-17-2010, 07:35 PM   #10
On the road to being a farker
Join Date: 09-29-08
Location: Audubon, IA

How did you transfer from the counter to the pan?

Sometimes it helps to refrigerate the doughfor a bit before you handle/shape it. You could get it all filled and shaped and then just let it sit at room temp to take the chill out of the dough.

Anyway, it looked farking delicious.
22" WSM, 22.5" Weber Kettle
GeauxBigRed is offline   Reply With Quote