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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 07-28-2006, 03:47 PM   #31
cmcadams
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Quote:
Originally Posted by thepit
www.pizzamaking.com is the best..
Iif you want to make good pizza you need 600 to 800 degrees..
I think it was in Cook's Illustrated where they discussed this... Different flours will yield different results at different temps. Meaning that the flours used for a real pizza oven don't work well at lower temps, and all purpose flours don't work well at the higher temps for pizza. Using the right flour will allow good crust at lower temps.
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Unread 07-28-2006, 03:55 PM   #32
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This whole thread has made me want to give this a spin. We actually have the PC round stone.....Sam's club even sells the dough....if the rain stops here maybe i'll give it a try!
Thanks so much for sharing!
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Unread 07-28-2006, 04:00 PM   #33
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Quote:
Originally Posted by GIRLYQUE
This whole thread has made me want to give this a spin. We actually have the PC round stone.....Sam's club even sells the dough....if the rain stops here maybe i'll give it a try!
Thanks so much for sharing!
Where are you at that you are getting rain?
I could cook a pizza on top of my smoker here.
It's so dry and hot.
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Unread 07-28-2006, 04:03 PM   #34
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Quote:
Originally Posted by GIRLYQUE
This whole thread has made me want to give this a spin. We actually have the PC round stone.....Sam's club even sells the dough....if the rain stops here maybe i'll give it a try!
Thanks so much for sharing!

Check the pic in post 15 here:http://www.bbq-brethren.com/forum/sh...ighlight=pizza
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Unread 07-28-2006, 04:28 PM   #35
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Quote:
Originally Posted by Kevin
okay...I'm sold!!!
Off to Sam's....
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Unread 07-28-2006, 04:30 PM   #36
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Quote:
Originally Posted by FatDad
Where are you at that you are getting rain?
I could cook a pizza on top of my smoker here.
It's so dry and hot.
Goshen in NY State....thundershowers...again. We've had really crap weather most of the summer.Hot and Humid..... But it helps the tomatoes in the garden grow!
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Unread 07-28-2006, 06:30 PM   #37
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Quote:
Originally Posted by Kevin
Or post #8 here http://www.bbq-brethren.com/forum/sh...ighlight=pizza
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Unread 07-28-2006, 06:54 PM   #38
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Quote:
Originally Posted by kcquer
Oh yeah!. Got 2 batches of the thin style crust from your earlier link rising in the patio fridge for pie tomorrow evening. 102* in Duluth MN and I'm planning pizza for tomorrow. Gotta love the outdoor cooking.
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Unread 07-28-2006, 10:26 PM   #39
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Quote:
Originally Posted by Bigdog
One of my first jobs as a kid was at Shakey's Pizza Parlor. I was the skin man. We had only one type of crust though. My boss crushed his fingers in the dough press on my first day. I had to take him to the hospital and then go back and clean up the machine. I damn sure kept my farking fingers way clear of those rollers.
Way back when I worked at a pizza parlor I too had to take someone to the Hospital after he got his fingers in the dough roller. What made it worse was he pulled them out and pulled the meat back on his fingers.
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Unread 07-29-2006, 05:45 PM   #40
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Never made Pizza on the grill before.

I have a stone so I'm going to have to give it a try soon.
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Unread 08-30-2006, 02:39 PM   #41
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Attention Brothers. I farked up BIG TIME. In post #9 on page one of this thread, I made a serious typo in my NY style crust recipe. It has been corrected (correction in red) and double checked for accuracy.

I'm very sorry if anyone tried this and had problems with it, my sincerest apologies.

Now that the recipe is correct, try it and make some killer pie!!!
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