Really? That's a spare tire with some cheese on top. Don't mean to hate, but that is hideous.
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Really? That's a spare tire with some cheese on top. Don't mean to hate, but that is hideous.
Looks like Beau Jo's with the big thick crust. Need some honey for dipping...
The first tip-off you’re not eating a legit za.Quote:
Originally Posted by Cruiser
Not going to criticize people’s efforts here (much), but how the F does Beau Jo’s even stay in business? The Jersey kid in me can’t believe there are that many people interested in terrible pizza.
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Quote:
Originally Posted by bendtheski
You wanna claim jersey pizza snob status but on the last page you made a pizza w/ figs and dates. Interesting.
Says the guy that can't figure out how to make dough.Quote:
Originally Posted by MakersTeleMark
FOOD FIGHT!!!!!!!!
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I need to remember to snap shots of my pizzas and throw them up. I do a homemade sourdough and usually a version of buf moz.
If I'm going to go with some dough that'll get a higher rise, it goes into a pan to make Sicilian. Looks like a few of the doughs on the last couple pages could have been purposed thusly.
There’s pizza and there’s pizza-dessert. Beau Jo’s is neither.Quote:
Originally Posted by Name Redacted
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Beau Jos isn’t the best, I agree, but they are better than at least half the places in Summit. And they’ve been around forever. Last time I ate there I was pleasantly surprised with how good it was. I have family who has been going there since they opened.Quote:
Originally Posted by bendtheski
I do a 60 hour cold proof and it taste a lot like sourdough.Quote:
Originally Posted by grskier
I make a 70% hydration dough thus the big rise.
My brother took me to Blow-Jos on my first visit in prolly ‘95 or ‘96. Colorado pizza in general IMO is not great, and to be fair, I haven’t had Beau Jo’s in years, so maybe it’s not as bad as I remember. But also, calling it Blow-Jos is just fun! Anyway, if we’re going out or ordering out in Clear Creek, it’s probably not for pizza. No problem driving to Golden for sushi though, I know my limitations.Quote:
Originally Posted by Name Redacted
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Threw together an impromptu pie from some odds and ends in fridge and off the shelf the other night… pepperoni, Italian chicken sausage (tastes better than it sounds), feta, black olives, spicy banana peppers, mushrooms, mozzarella. Going to do that one again
I do a minimum of 24 cold proof. Sometimes as long as 72 hour.Quote:
Originally Posted by Powder Ho
It's amazing the improvement of taste/texture with cold proofing.Quote:
Originally Posted by grskier
Making pizza is the man's job. Like grilling and BBQing.Quote:
Originally Posted by MarcusBrody
This looks tasty.Quote:
Originally Posted by Peruvian
Based on the size of the box covered with a tarp in the garage I'm guessing I got a Koda for Christmas... so, I'm going to gain 5 more pounds but be pretty fucking happy soon. I also happened to make a batch of dough last night so it'll be game on Christmas night lol.
Balls!
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https://media.giphy.com/media/AxpvyWYDHuIH6/giphy.gifQuote:
Originally Posted by Cruiser
Started some dough last night. Need to fire off a couple of pies tonight and get it out of my system before I tackle the roast beast on the grill later in the week.
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New doggo learning to beg with the pros
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Even Duff got in on the act…
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Hawt!
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Peesha!Quote:
Originally Posted by bendtheski
Everybody got crusts last night. CHRISTMAS CRUST FOR THE DOGGOS!!!
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You're a good human, pizza crust is our dog's favorite people food.Quote:
Originally Posted by bendtheski
Pizza bones!