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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 10-17-2013, 09:03 PM   #16
DerHusker
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Great looking pizzas.
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Unread 10-18-2013, 02:50 AM   #17
sliding_billy
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Nice pies Mossy.
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Unread 10-18-2013, 07:17 AM   #18
Spiltwinebbq
Found some matches.

 
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Very Nice cooking...
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Unread 10-18-2013, 09:42 AM   #19
Bonewagon
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Very nice!
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Unread 10-19-2013, 02:52 PM   #20
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You knocked it out of the park on your first at bat!
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Unread 10-19-2013, 03:45 PM   #21
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Nice looking Za...
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Unread 10-20-2013, 04:32 AM   #22
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I love to cook pizza on my Egg.
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Unread 10-20-2013, 09:19 AM   #23
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Optimal temperature can vary greatly based on your dough forumulations (hydration, flour type, sugars if used etc).. as well as oven type.

you can experiment, but my guess would be that pre-made doughs likely have sugars, conditioners etc that would be less conducive to really high heat. Those doughs are made so that people don't screw them up in a traditional oven.

Good luck !
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Unread 10-20-2013, 10:21 AM   #24
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Nicely done Mossy!
I like that brand of P'roni
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Unread 10-20-2013, 12:51 PM   #25
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Quote:
Originally Posted by Ron_L View Post
You shud use a piza pan, OK, Bro? And "put" pine appel on yur piza, too! Keep it kosher!

Did "you use" a mice in place???

I remember that member...sdr
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Unread 10-21-2013, 08:09 AM   #26
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Did you know that there is a Special Pizza Throwdown going on this month?

http://www.bbq-brethren.com/forum/sh...d.php?t=172227

Plenty of time to enter!
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