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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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10-20-2012, 03:42 PM | #1 |
Full Fledged Farker
Join Date: 09-18-10
Location: West Chester, Pennsylvania
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mushroom lovers deep dish pizza
an abundance of shrooms hadda go
so made some dough 2 hour rise: doubled in size: into a cast iron pan well olive oiled then covered again for another 2 hours: while that's rising, preheat the egg: and saute the shrooms: cheese the dough: shroom the dough: and to the cooker: about 25 minutes later at 400-450: take it in to cool on a screen: have at it: a final shot for good measure: have a good weekend all, Marc |
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Thanks from: ---> |
10-20-2012, 03:55 PM | #4 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks fantastic!!
I love shrooms.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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Thanks from:---> |
10-20-2012, 03:55 PM | #5 |
Full Fledged Farker
Join Date: 09-18-10
Location: West Chester, Pennsylvania
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Thanks, and sure, for this pie it's 2 cups of bread flour (in my case from the 25lb sack of Sam's Club crap from which I cannot seem to tell the difference between it & 'good' flour), about a teaspoon of salt & a teaspoon of yeast (I use bread machine yeast). To that add 3/4 cups of water, all into the kitchen aid, turn on lowest setting for 15 minutes & that's it
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10-20-2012, 03:57 PM | #6 |
Full Fledged Farker
Join Date: 09-18-10
Location: West Chester, Pennsylvania
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10-20-2012, 04:44 PM | #8 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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OH MY GOD !!!!!! OR ANY GOD YOU WISH.............
Info on dough please.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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Thanks from:---> |
10-20-2012, 07:11 PM | #12 |
Full Fledged Farker
Join Date: 02-24-12
Location: Hightown, CO
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looks good
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10-20-2012, 07:25 PM | #13 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Bro, that is farkin exquisite!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-20-2012, 07:36 PM | #14 |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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Wow.
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18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B] |
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10-20-2012, 07:44 PM | #15 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Good job.
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1 members found this post helpful. |
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