yeah.. Dont roll the dough, stretch it by hanging it over the top of your wrists and forearms and cycle thru it till its round.
a few rules I follow.
Let the pizza stone preheat for at least 30 minutes. i have found that the first pie is the worse, and the 3rd is the best unless i let the stone come up to temp.
I dont precook the sauce. Pizza sauce cooks on the pie.
Use coarse corn meal on the stone and teal instead of flower. It acts like little ball bearings and allows the dough to move around better. Also adds texture to the crust.
and most important, always send a slice to me.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.