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Old 05-17-2010, 08:38 PM   #11
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi

Originally Posted by GeauxBigRed View Post
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.
2 floured spatula's and salt throw over my shoulder for good luck.

Also floured up the pizza stone ( yes I know it's metal ) but it's still a stone, ok maybe not.
Member of the Great Lakes BBQ Association
A Learning Pit master of Pile -O- Pork BBQ Team.
Weber smokey Joe silver.
The Cajun Bandit.
Derek is offline   Reply With Quote