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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-08-2013, 12:38 PM | #17 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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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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09-08-2013, 02:29 PM | #19 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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That looks awesome!!!
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09-08-2013, 03:10 PM | #20 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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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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09-08-2013, 04:07 PM | #22 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Yes quite a bit of fat, next time I might use a pan with holes in it.
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09-08-2013, 04:10 PM | #23 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
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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09-10-2013, 02:11 AM | #24 |
Full Fledged Farker
Join Date: 03-15-13
Location: Beaufort, NC
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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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09-10-2013, 03:46 AM | #25 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice pie!
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09-10-2013, 04:23 AM | #26 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Mighty fine lookin' pizza there, Titch!
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09-10-2013, 07:13 AM | #27 |
Full Fledged Farker
Join Date: 08-11-08
Location: DC Metro
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At first I thought...
After seeing it... You're a mad scientist!
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09-10-2013, 07:31 AM | #28 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Chicago
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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