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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 10-14-2013, 09:11 PM   #16
charrederhead
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Nice apizza!

(Dang, those WSMs sure are versatile).
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Unread 10-14-2013, 09:24 PM   #17
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Next summer we need to do a Wisconsin Brethren "bash" and YOU better farkin' make THAT!

How far is Trevor from Wyocena anyway?
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Unread 10-14-2013, 09:30 PM   #18
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Looks like Lou Malnatti's! Beautiful pie. Dough Recipe and cook time and temps please.
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Unread 10-14-2013, 09:32 PM   #19
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Quote:
Originally Posted by Harbormaster View Post
Next summer we need to do a Wisconsin Brethren "bash" and YOU better farkin' make THAT!

How far is Trevor from Wyocena anyway?
I am in for a Wisconsin bash!
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Unread 10-14-2013, 09:43 PM   #20
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That looks killer!

Wish I had a good pizza dough recipe.

Jeff
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Unread 10-14-2013, 09:44 PM   #21
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Quote:
Originally Posted by Harbormaster View Post
Next summer we need to do a Wisconsin Brethren "bash" and YOU better farkin' make THAT!

How far is Trevor from Wyocena anyway?
couple hours, not too bad of drive
Looks like your SE of Portage. So It's possible.
I think I have a place to stay not too far away i I read the map right
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Unread 10-14-2013, 09:50 PM   #22
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Quote:
Originally Posted by oifmarine2003 View Post
I am in for a Wisconsin bash!
Damn right you are Marine!

Quote:
Originally Posted by superlazy View Post
couple hours, not too bad of drive
Looks like your SE of Portage. So It's possible.
I think I have a place to stay not too far away i I read the map right
Yeah, it's called the Wyocena Yacht Club. DUH!
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Unread 10-14-2013, 09:51 PM   #23
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Beautifully done!
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Unread 10-14-2013, 09:54 PM   #24
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OK I'm in
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Unread 10-15-2013, 12:30 AM   #25
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Give me a few days. I've posted it before. PM me if I Forget. I actually reduced the yest for a longer ferment ;
I really don't care i If win the TD, I just wanted to prove you do Pizza on a WSM
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Unread 10-15-2013, 03:41 AM   #26
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That looks fantastic.
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Unread 10-15-2013, 09:11 AM   #27
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1025 g KA bread Flour
482 g Water
10 g ADY
9 g Salt
61 g butter flavored oil

mix the dry then add liquids. I used the paddle on my KA to bring it together then gave it a rest for about 1/2 hr then used the dough hook for maybe 5 min. balled it up.covered with olive oil and plastic wrap then into he fridge or 5 days
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Unread 10-15-2013, 09:32 AM   #28
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I'm sure to hate whatever I have for lunch after seeing that. Nice.
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Unread 10-15-2013, 09:34 AM   #29
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Wow that looks amazing.
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Unread 10-15-2013, 12:34 PM   #30
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Quote:
Originally Posted by Harbormaster View Post
Next summer we need to do a Wisconsin Brethren "bash" and YOU better farkin' make THAT!

How far is Trevor from Wyocena anyway?
Boom. This. Hahaha.

I love me some Chicago style dish.
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