331 pts ยท January 4, 2016
I need a flat top in my house.
RHM?
Wow... for once the word awesome is apt.
I hope I did it justice, tasted glorious.
Why not?
Yes, please.
Transitioning to the second steel cooks the pizza faster, better crust mottling and texture.
New Hampshire, US, not too hard to get quality locally but I have been known to import flour and canned tomatoes from Italy.
Not a huge cornmeal fan, I use a flour and semolina mix. To launch the pizza I use parchment, not ashamed
Ha that's just my bad slicing skills
Hah, it's all about balance
For sure, if you're interested in additional detail pick up a copy of The Pizza Bible, great book!
Absolutely, https://www.epicurious.com/recipes/food/views/master-dough-with-starter-51255340 the key is the cold ferment, It add scomplexity
Conventional oven, 525 degrees - I use two pizza steels and swap to the other halfway (3min 30 sec) through cook.
Check out the recipe if you want more detail but in short it's cooked in a pan and has a crispy thicker crust with cheese to the edge.
Bottom/edges are crispy the inside is airy. Works out!
Nice, I'm jealous! NY style is my jam and typically what I make.
Cute! I miss my Corgi. Bebop was one of the reasons we looked at them in the first place. Now, I don't think I'd want another type of dog
Mouser Island Sunrise, Chesuncook Lake ME
Crushed it, awesome job!
Word.
Sweet!
No Smash-up. I have King of Tokyo and to me they fill a similar niche.
I really enjoyed Pandemic Legacy, was a great time over the course of several months where my wife and a buddy played through the campaign.
Yeah, all 4 came within the last 5 to 10 min of the match.
I'm not proud of how many tries it took to climb this hill... but I'm happy I did it.
Thanks, she was!
Give her a hug! Sad day for me, lost my 13 year old corgi today :(
For some reason this makes me feel better
I need a flat top in my house.
RHM?
Wow... for once the word awesome is apt.
I hope I did it justice, tasted glorious.
Why not?
Yes, please.
Transitioning to the second steel cooks the pizza faster, better crust mottling and texture.
New Hampshire, US, not too hard to get quality locally but I have been known to import flour and canned tomatoes from Italy.
Not a huge cornmeal fan, I use a flour and semolina mix. To launch the pizza I use parchment, not ashamed
Ha that's just my bad slicing skills
Hah, it's all about balance
For sure, if you're interested in additional detail pick up a copy of The Pizza Bible, great book!
Absolutely, https://www.epicurious.com/recipes/food/views/master-dough-with-starter-51255340 the key is the cold ferment, It add scomplexity
Conventional oven, 525 degrees - I use two pizza steels and swap to the other halfway (3min 30 sec) through cook.
Check out the recipe if you want more detail but in short it's cooked in a pan and has a crispy thicker crust with cheese to the edge.
Bottom/edges are crispy the inside is airy. Works out!
Nice, I'm jealous! NY style is my jam and typically what I make.
Cute! I miss my Corgi. Bebop was one of the reasons we looked at them in the first place. Now, I don't think I'd want another type of dog
Mouser Island Sunrise, Chesuncook Lake ME
Crushed it, awesome job!
Word.
Sweet!
No Smash-up. I have King of Tokyo and to me they fill a similar niche.
I really enjoyed Pandemic Legacy, was a great time over the course of several months where my wife and a buddy played through the campaign.
Yeah, all 4 came within the last 5 to 10 min of the match.
I'm not proud of how many tries it took to climb this hill... but I'm happy I did it.
Thanks, she was!
Give her a hug! Sad day for me, lost my 13 year old corgi today :(
For some reason this makes me feel better