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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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11-10-2009, 09:26 AM | #16 | ||
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
oopss. thats should be 4 - 5 minuites. i never claimed i could type. :) Quote:
started out with wheat dough stretched and formed onto the stone and sauced dressed her up. The cheese was a LOW MOISTURE mozz with hot pepper and basil. Thats all the little specks in it. The low moisture cheeses are what im discussing here. finished product, with some added fresh basil. it was very good, but i dont like whn the cheese gets like this, many dont mind or even notice. See how on some of the outer corners its become translucent? and in some places its forming small holes. I dont like that.. I like the cheese to be soft and still moist and just starting to brown. next pie went in cheeseless, until the dough was almost where I liked it.. then open the oven and added the cheese with about a minute left. and of course I didnt take a final pic of the pie, just after its sliced.. But the cheese was melted, just browning, no holes, no seperating or drying out. But the crust was more well done witha better rise and more crispy. The dough I used was from a local italian market which does not have as good of a rise as some of the pizza doughs from the pizzarias. Im actually considering trying my own again, but I hate turning my kitchen into a look alike meth lab. how come no asked why i didnt use the egg? u guys are slacking..
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11-10-2009, 10:20 AM | #17 |
is One Chatty Farker
Join Date: 06-28-04
Location: Phoenix, AZ
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I was going ask about the Egg when saw the oven, so how come ?
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Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera |
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11-10-2009, 11:26 AM | #18 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I do not give a fark which cooker you used, the pie looks quite hittable!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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11-10-2009, 11:44 AM | #19 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Geez, they look great to me! I'd hit em. Great looking pies, Poobah!!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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11-10-2009, 11:45 AM | #20 |
is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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I'll take two slices and a cold brew! Nice work and thanks for the pics.
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Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle |
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11-10-2009, 11:59 AM | #21 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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We always pre-bake the crust only so it will get more crisp. With the sourdough I'll pre-bake it up to 17 minutes before I add any sauce or toppings. That's at 450*.
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I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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