Looks like your temp is a bit too high, or perhaps you might want to reduce your cook time slightly.
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Wish I was closer! That looks awesome!
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Looks awesome!
Love the giant fly swatter! :thumb: |
When I was in college and worked for a pizza place. We had the old deck ovens and we would use a fork to go around the edges of the sauce to keep the bubble down. The pizza still looks great.
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We like the bubble and char (puff and black spots) ! We also bake in Forno Bravo wood ovens and traditionally, pizza is baked at 405C (around 930 F so you get lots of rise and char ..it's a little harder to get it on Ceramic grills but I'm getting better at it.
FB/SGP |
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Well, then I retract my previous statement :thumb: And I would say it is spot on. |
No retraction necessary!! Pizza ... It's all good !
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Looks excellent!
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Love your stuff Fred, your videos have helped me out a ton. Haven't bought anything yet, but I will I assure you.
When I made pizza on my egg, I had a hard time keeping the dough stretched out. Maybe cuz' i'm not italian, I got no skillz... |
Great pics and great lookin' pies.
Cheers, Braddog |
Great looking pizza.
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Nice lookin' pies.
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Looking good fred "LETS GO!!!"
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Twisted... let your dough warm up before trying to stretch it out and it will be much easier. Also, if it "fights" you ... put it down and let it relax for 10 / 15 minutes and then go for it again, it will have relaxed.
FB/SGP |
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