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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-08-2013, 12:34 PM   #16
Deanr
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I believe you are right. That is a novel serve. Very creative.
Only about a million possibilities for toppings.
Did you have any fat to drain off during the cook?
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Unread 09-08-2013, 12:38 PM   #17
superlazy
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I have literally made 1,000's of pizza's of the yrs and never thought of that
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Unread 09-08-2013, 01:04 PM   #18
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Solves the problem of having to order "extra sausage" on your pizza.
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Unread 09-08-2013, 02:29 PM   #19
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That looks awesome!!!
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Unread 09-08-2013, 03:10 PM   #20
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Quote:
Originally Posted by Deanr View Post
Did you have any fat to drain off during the cook?
I was thinking the same. Maybe a couple holes in the bottom of the pan, like the Myron cupcake chicken cups with holes in them.

Great idea. I'll be ripping this off, for sure.


What temp and how long did you cook it?
It doesn't appear you did any pre-cook of the meat before adding toppings?
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Unread 09-08-2013, 03:42 PM   #21
CharredApron
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My kinda pizza, Oh yeah!
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Unread 09-08-2013, 04:07 PM   #22
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Quote:
Originally Posted by Deanr View Post
I believe you are right. That is a novel serve. Very creative.
Only about a million possibilities for toppings.
Did you have any fat to drain off during the cook?
Yes quite a bit of fat, next time I might use a pan with holes in it.
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Unread 09-08-2013, 04:10 PM   #23
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Quote:
Originally Posted by Bob in St. Louis View Post
I was thinking the same. Maybe a couple holes in the bottom of the pan, like the Myron cupcake chicken cups with holes in them.

Great idea. I'll be ripping this off, for sure.


What temp and how long did you cook it?
It doesn't appear you did any pre-cook of the meat before adding toppings?
No precook, cooked at about 400f for around ten minutes.
Maybe the pan with holes would help the crust firm up a bit.
Like I posted normal serve size was limp crust.
Smaller serve was firmer.
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Unread 09-10-2013, 02:11 AM   #24
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Quote:
Originally Posted by thirdeye View Post
Slick idea, and low on carbs too.....
It's a lot like the low carb Meatza Pizza that I have spent all these years not getting around to making. I need to choose between the Meatza and Aussie's creation and get to it. (The holes in the bottom of the pan sound like a good idea too, especially in a direct smoker.)
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Unread 09-10-2013, 03:46 AM   #25
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Nice pie!
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Unread 09-10-2013, 04:23 AM   #26
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Mighty fine lookin' pizza there, Titch!
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Unread 09-10-2013, 07:13 AM   #27
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At first I thought...

After seeing it...

You're a mad scientist!
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Unread 09-10-2013, 07:31 AM   #28
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Lou Malnatis pizzeria in Chicago has had a crust less pizza for years. I ordered one at Christmas years ago and served it with scrambled eggs and Old Tascosa Hot Sauce.

Yours Looks great and quite a versatile dish.
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Unread 09-10-2013, 07:48 AM   #29
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This might be the smartest thing I've ever seen ever.
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Unread 09-10-2013, 07:58 AM   #30
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My heart is so pissed off I found this website....
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