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Unread 03-24-2013, 06:24 PM   #38
Knows what a fatty is.
Join Date: 08-04-09
Location: muktown, WI
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Default This recipe rocks!!

Originally Posted by buccaneer View Post
I haven't found a better recipe, for it uses the fermentation and needs no rolling or proving machines, not even a mixer and yet the base is exquisite.
Buccaneer, this is awesome. I ha e tried a lot of recipes but this is not only easy but ready in 2 hours. The crust was crispy yet had a chew. I cooked mine on the egg. I will tell you don't go past 550 even with the diffuser and a stone. 700 was to hot.

Thanks again buccaneer!
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