Pizza cake!!
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Pizza cake!!
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Haha i should have. I can say that between 3 people, nobody ate more than 2 pieces. I will say a spring form pan is like cheating.
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That looks delicious and decadent! I would drive that entire thing into me in a sitting.
I haven't been following this thread, but did someone bake a dildo shaped pizza?
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That looks delicious and decadent! I would drive that entire thing into me in a sitting.
Holy moly! That is fantastic!
got damnnn appreciate the pro tip too
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Originally Posted by japanada
got any pictures of it sliced?
Negative. I have a piece left over tho, ill try to remember to take one. If anyone wants the recipe, its from the hottie Giadia DeLorentesQuote:
Originally Posted by m2711c
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her head is gigantic, but her body is great.....i mean her head is like a bobblehead.Quote:
Originally Posted by japanada
I like the bobble. Huge mouth too. Total MILF to me.Quote:
Originally Posted by Skidog
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I aint kicking her out of bed, but her heads still big. Good thing other parts of her are too, and shes far from ashamed of flaunting themQuote:
Originally Posted by japanada
Bobblehead? Looks more like a nutcracker.Quote:
Originally Posted by japanada
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My wife made the pies. She and the kids assembled them. I tried not to burn them up
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Did you actually cook them?
Yep. The bge was about 750-ish. 3-4 minutes.Quote:
Originally Posted by MakersTeleMark
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Kill the grill grate and throw the stone right on the heat dispersion plate, that's what BGE recommends, make sure the temp of the stone is 750 or higher, not the inside of the oven, let the stone preheat for like, 15 mins at 700+ if possible, you'll get a faster, crisper cook on the crust, from my experience.
Thanks!Quote:
Originally Posted by Phall
Does it count if it's TJ's crust dough? We're pizza amateurs and the fold on the crust shows it. Gotta be a better way to get that floppy raw thing from the board onto the blazingly hot stone. Tips and tricks?
I have a couple pizza peels. The one that seems to work best is the wooden one with some semolina on it--you can use cornmeal as well. Just hold at about 30 degree angle, jiggle and slides off. Practice with smaller pizzas before you try the XL versions.
I dunno what TJ's is but grocery store dough in a bag stuff is sticky as all hell. If you don't want to make your own dough, most pizza parlors will sell you dough which is far better than that goo.
Btw. I'm liking more and more the cast iron skillet pizza over the pizza stone pizza.
TJ's=Trader Joes.
Been making Detroit deep dish pizza from the “perfect pan pizza” cookbook by Reinhardt lately. Tasty, way less greasy than commercial,
@oft You've gotta lift the edge of the pie and blow under it to release any of the dough that's stuck to the board. A quick puff of air and shake off the peel right before you slide it onto the stone works wonders.
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24 hour bulk fermentation. 70% hydration.
First attempt at deep dish pizza. I used the King Arthur recipe cut by 25% to fit in a 12 in skillet, and bread flour instead of AP. Filling is carmelized onions, bell peppers, and mushrooms. I get meat next time. Sauce a little watery--need to drain the tomatoes better next time. I don't understand people who can stop and take a picture when there's a hot pizza waiting to be eaten.
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