Anything Pizza

If they had some little thimbles of beer on that table

 

Been to Frenchman Lake camping exactly once, always wanted to go back.

 

The usual suspects, made at my workplace, plain, pepperoni, and veg
And then a duck con fit pizza with sage cream sauce that didn’t last long enough to photograph the whole pie

 

In for the duck fatty goodness. Oh yes please!

 

Never seen this thread before, but it seems appropriate right now. I'm on travel right now and I've eaten pizza at the same place twice in a week. Probably the best pizza I've ever had. The house made mozzarella is really good.

 

It was mouth watering, a half French kid snagged his dads recipe from his old Boston restaurant and we put it together.

For anyone looking for at home pizza cooking tips I say yes preheat your pizza stone, avoid the pan if you can, and if at all possible upgrade your pizzas to an outdoor grill of any kind for maximum crisp and flavor!

 

You know this probably sounds weird but being a pizza chef and making really good pizzas daily and eating lots of good pizza, sometimes i crave cheap greasy pizza that you would of eat as a kid like tound tables or something

 

Haha I get that, and even worse in my state we have a quasi pizza known as pizza strips which is basically dough soaked in oil with sauce on top and that’s it, pretty sacrilege but it reminds me of childhood

 

Pizza

 

Yes but I got to eat the ones I make

 

I can make ones for me to eat too lol

 

Question for you Dough Gurus
When making a multi flour dough (like adding wheat or rye) does it make any difference which dough you start the yeast with?

Made my 1st batch of dough last night (by hand). 4 1/2 cups Antimo Caputo 00 Pizzeria Flour (Molino Caputo) & 3 cups all purpose.
I definitely got a rise out of it. It blew a hole thru the plastic wrap.
I put it to bed in the fridge at midnight & probably wont touch it until Friday afternoon

 

https://www.epicurious.com/expert-a...ts-guide-to-flours-for-homemade-dough-article I'd say start in the regular flour, not the rye.

 

Sorry bro, it has been a while since I have been on here. I do not own the Tacoma anymore but love certain threads on here, like this one.

 

Next weeks adventure on waffle iron Wednesday with if it fitz it bakes
Calzaffles

 

I’m just pissed off and hungry now. Mostly hungry.