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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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Old 08-14-2016, 12:12 PM   #16
smoke ninja
somebody shut me the fark up.

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Join Date: 01-03-14
Location: Detroit michigan

Originally Posted by Fwismoker View Post
All I know is it looks stupid good! I've used corn meal trying to move Papa Murphy Pies and that worked but now I know that the card board they used can be used right on top of a pizza stone.

The 007 is a baking machine!
Yes it is Keith.

Im enjoying "learning to bake"

Lets face it, i have mastered bbq the challenge is gone.

Seriously though, its fun learning all this new stuff. I still learn stuff from bbq cooks but not so much with every attempt. When i bake something i have no idea how things will turn many things to try for the first time.
Let's all just calm down and smoke a fatty
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Old 08-14-2016, 12:22 PM   #17
is One Chatty Farker

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Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe

That looks great! I can't wait to try that myself when I finish my "007" conversion.
"It's all done with smoke and mirrors..............I think I like smoke the best"

UDS with 007 mods and pizza top
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Old 08-14-2016, 12:25 PM   #18
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Join Date: 04-12-07
Location: Las Vegas, NV

To answer your question at the of the original post....yes, all the time. I also drink my coffee immediately after it's brewed.
Happy Q'en,
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By His grace, for His glory!
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Old 08-14-2016, 12:44 PM   #19
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Join Date: 01-20-11
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Old 08-14-2016, 12:58 PM   #20
somebody shut me the fark up.

Join Date: 08-22-13
Location: Fort Wayne, Indiana

Originally Posted by Norm View Post
When I saw the tittle "failure to launch" I wondered what you were talking about. Thankfully it was pizza so you can imagine the relief I felt for you!
Definitely happens to the best of us. ....after the dough is rested though it's ALL GOOD!
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Old 08-14-2016, 01:03 PM   #21
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Join Date: 01-14-16
Location: Barrington NH

I'm in with the corn meal crowd,,cant be to bad,i cant stand grit's,corn bread,any of that stuff but it's fine under pizza :)

get a peal,for real.

hot pizza is why they make beer !!
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Old 08-14-2016, 01:06 PM   #22
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Join Date: 03-15-13
Location: Beaufort, NC

I use Kraft/store brand cheese and usually get slices to stack and dice, rather than using the pre-shredded. But what makes it for me is using a 60/40 mozzarella/provolone combination, then sprinkling lightly (lightly for me) over the top with freshly grated parmesan.

Something I'd forgotten that OP made me remember is that I like pizza best two different ways: 1) after sitting for a good 5 minutes so it can gel really well, and 2) sloppy molten right out of the oven so it burns the roof of my mouth. Each way has its own rich charms.
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Old 08-14-2016, 04:38 PM   #23
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Join Date: 07-29-16
Location: ramona ca

Nice pie, I use corn meals and burn my mouth everytime
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Old 08-14-2016, 04:43 PM   #24
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

I'm glad I'm not the only one who thinks "this farking pizza is too hot to hold - so I'll quickly shove it in my mouth!"

Nice pie!
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
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Old 08-14-2016, 05:23 PM   #25
is one Smokin' Farker
Join Date: 06-14-14
Location: East Bay, CA

Been having good luck with corn meal between the dough and the peel.
I used to dust the stone, but it burned too fast and left too thick a layer of char on the pizza. Looked really pretty with the sheets of flame washing over the stone though.
UDS, Weber OTP(the Swiss Army Knife of cookers)
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Old 08-14-2016, 06:22 PM   #26
is one Smokin' Farker

Join Date: 01-07-14
Location: Cavalier, ND

Does anyone else eat hot pizza knowing they are going to get cheese burns on the roof of your mouth but do it anyway?[/QUOTE]

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Old 08-14-2016, 06:39 PM   #27
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is One Chatty Farker

Join Date: 07-07-12
Location: San Marcos, CA

I use a screen for about the first minute or so (depending on how hot) then just slide it off.
Having said that...asymmetric pies are far superior to symmetric pies.
Believe me when I tell you this thing.
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Old 08-14-2016, 08:50 PM   #28
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Join Date: 07-16-14
Location: Lyndhurst, NJ

Ha I forgot to answer that question. When I'm hungry and there's hot pizza logic goes out the window and ive definitely been burned a few times.
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Old 08-15-2016, 08:53 AM   #29
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Join Date: 04-23-14
Location: Tallmadge, OH
Name/Nickname : Matt

Originally Posted by Roguejim View Post
I have one of these and it makes putting on and taking off the pizza too easy.
God save the Queen, God bless America, God defend New Zealand and thank Christ for Australia!

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Old 08-15-2016, 11:06 AM   #30
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Join Date: 07-03-12
Location: Virginia Beach, VA

Originally Posted by thunderalley3 View Post
I have a buddy that works where they have a big wood fired oven, they get the pizza on the peel, lightly floured, lift one edge slightly and blow under the dough so it lifts off the peel slightly, then it will slide right off into the oven. It looks really easy, but he does about 200 pies a night so watching him do it and trying it for the first time are probably two different things
I do this to transfer my pizza crust to the stone from my cutting board. I saw it on an episode of Diners, Drive Ins, and Dives and gave it a try. Works great.
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007, Pizza

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