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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 03-24-2014, 02:32 PM   #91
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OK, I lied.... just re-checked my Amazon acct and I'll have it by the end of the week. It's the pizza peel that I ordered that wont be here until the end of April/early May. Its coming from Amazon too and is in stock. I sent Amazon an email asking what's the deal.

Sorry to hijack your thread Ron L. ....Nice pies!
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Unread 03-24-2014, 03:09 PM   #92
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More pies Ronelle
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Unread 03-24-2014, 03:15 PM   #93
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OK, I lied.... just re-checked my Amazon acct and I'll have it by the end of the week. It's the pizza peel that I ordered that wont be here until the end of April/early May. Its coming from Amazon too and is in stock. I sent Amazon an email asking what's the deal.

Sorry to hijack your thread Ron L. ....Nice pies!
No worries! I hope your makes it in one piece!

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More pies Ronelle
Maybe later in the week. My wife wants corned beef hash and eggs for dinner tonight
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Unread 03-24-2014, 03:18 PM   #94
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Lots of guys on pizzamaking.com are using it for Neopolitan pizza with 90 second bake times with great looking results. I'll probably play around with that at some point.
90 seconds? That is crazy fast. Not a lot of wiggle room with that timing. I grew up with thin crust New Haven style pizza and haven't been able to replicate it with anything at home. Haven't put my best foot forward either. This looks like it can get it done. Thanks for sharing.
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Unread 03-24-2014, 03:42 PM   #95
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No worries! I hope your makes it in one piece!



Maybe later in the week. My wife wants corned beef hash and eggs for dinner tonight
Eggcellent - I was wondering what's for dinner.

I haven't ordered one (yet). A new model is reputedly due in a couple of months. Testing my won't power.

Meanwhile, the local Red Baron pizza is good (not relate to the grocery store brand). And I am hanging on your evaluations.
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Unread 03-24-2014, 04:51 PM   #96
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90 seconds? That is crazy fast. Not a lot of wiggle room with that timing. I grew up with thin crust New Haven style pizza and haven't been able to replicate it with anything at home. Haven't put my best foot forward either. This looks like it can get it done. Thanks for sharing.
I saw this while looking at dough recipes. I have no idea how authentic it is, but you could give it a shot.

http://doughgenerator.allsimbaseball...p?recipe_id=24
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Unread 03-24-2014, 05:06 PM   #97
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Strange. To get a rise, yeast usually needs something to feed it. Nothing there. It is basically flour and water (we used for paste in grade school).
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Unread 03-24-2014, 05:13 PM   #98
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I saw this while looking at dough recipes. I have no idea how authentic it is, but you could give it a shot.

http://doughgenerator.allsimbaseball...p?recipe_id=24
Excellent! Thanks!
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Unread 03-24-2014, 05:42 PM   #99
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I saw this while looking at dough recipes. I have no idea how authentic it is, but you could give it a shot.

http://doughgenerator.allsimbaseball...p?recipe_id=24
I just did that recipe the other week. I liked it.

My favorite off that site is Gluten Boys NY. I make that every week.
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Unread 03-24-2014, 05:47 PM   #100
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I just did that recipe the other week. I liked it.

My favorite off that site is Gluten Boys NY. I make that every week.
I'll probably make some of that to use over the weekend. Is there a brand of flour that you use?
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Unread 03-24-2014, 06:20 PM   #101
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I'll probably make some of that to use over the weekend. Is there a brand of flour that you use?
I use All Trumps bromated flour. That maybe hard find.
See if you can score some high gluten flour somewhere.

If I don't have that I use Gold medal better than bread flour or King Arthur bread flour. These two work real well.

Some people wont use bromated flour. They don't sale it some states, California is one of them
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Unread 03-24-2014, 06:53 PM   #102
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I use All Trumps bromated flour. That maybe hard find.
See if you can score some high gluten flour somewhere.

If I don't have that I use Gold medal better than bread flour or King Arthur bread flour. These two work real well.

Some people wont use bromated flour. They don't sale it some states, California is one of them
Thanks! I'll look when I go to the store tomorrow to see what they have. I know that we have some Pillsbury bread flour in the cabinet left from something my daughter made if I can't find anything else.
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Unread 03-24-2014, 06:56 PM   #103
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Thanks! I'll look when I go to the store tomorrow to see what they have. I know that we have some Pillsbury bread flour in the cabinet left from something my daughter made if I can't find anything else.
That's a good one also.
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Unread 03-24-2014, 07:04 PM   #104
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Strange. To get a rise, yeast usually needs something to feed it. Nothing there. It is basically flour and water (we used for paste in grade school).
There are natural wild yeast every where just floating around. Some will find its way into the dough. Slow rising at its best!
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