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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 12-05-2014, 06:26 PM   #1
jsperk
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Default Pizza

Did a quick pizza. Three day ferment. At the end of the cook I hit the crust with a mixture if butter, Mrs. dash and grated parm. May have been my best tasting pizza.

Last edited by jsperk; 04-26-2015 at 07:46 PM..
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Old 12-05-2014, 06:30 PM   #2
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Man that looks mighty tasty.
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Old 12-05-2014, 06:30 PM   #3
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Looks awesome! I used to work in a gourmet pizza place in high school, I always found the dough is best right at 3 or 4 days old in the retarder.
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Old 12-05-2014, 06:41 PM   #4
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Looks delicious!
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Old 12-05-2014, 08:00 PM   #5
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Dude the finish on your crust is beautiful.
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Old 12-05-2014, 08:17 PM   #6
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That looks great! Nice job!
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Old 12-05-2014, 08:20 PM   #7
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Looks killer bud!!
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Old 12-05-2014, 08:24 PM   #8
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Looks great! Thanks for sharing
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Old 12-05-2014, 08:48 PM   #9
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Nice crust. Making pizza tomorrow but indoors. The shame is heavy.
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Old 12-05-2014, 10:10 PM   #10
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That looks freaking fantastic! Very well done my good sir.
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Old 12-05-2014, 10:14 PM   #11
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What did you cook it on? What temp?
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Old 12-05-2014, 10:38 PM   #12
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Cant get over how good that pizza looks. Awesome job!!
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Old 12-06-2014, 12:09 AM   #13
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Quote:
Originally Posted by Gripes81 View Post
What did you cook it on? What temp?
Blackstone pizza oven. I think I launched around 600 stone temp.
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Old 12-06-2014, 12:18 AM   #14
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Quote:
Originally Posted by jsperk View Post
Blackstone pizza oven. I think I launched around 600 stone temp.
Well it's got my mouth watering right now
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Old 12-06-2014, 01:02 AM   #15
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that is a nice looking pie right there.
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