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Started By
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1
Posted on 9/29/20 at 12:56 pm to chryso
Circling back with a few pics of the finished product. Turned out great, though the stone wasn't as hot as I would've preferred...it was around 600 when around 700-750 tends to perform best.
Went with the Trader Joe's regular and garlic dough for the crust, and Trader Joe's and Whole Foods offerings for the sauce. Super tasty, better than most restaurants.
This thing is way hotter than it looks. Avoid contact with that stone.
Went with the Trader Joe's regular and garlic dough for the crust, and Trader Joe's and Whole Foods offerings for the sauce. Super tasty, better than most restaurants.
This thing is way hotter than it looks. Avoid contact with that stone.
Posted on 9/29/20 at 12:58 pm to Chucktown_Badger
quote:
This thing is way hotter than it looks. Avoid contact with that stone.
Yeah, 600 degrees doesn't seem that hot until you touch it.
Posted on 9/29/20 at 1:02 pm to KosmoCramer
quote:
Yeah, 600 degrees doesn't seem that hot until you touch it.
The manual for the pizza attachment is VERY clear in many different places about the protection you need if your approach to getting the pizza on the stone is to lift the lid off...essentially "You will burn the frick out of yourself if you use traditional hot pads, use welder's gloves"
I actually have a pair of welder's gloves for it and burned myself the first time...even those weren't enough.
Posted on 9/29/20 at 1:27 pm to Chucktown_Badger
Nice job CB, those pies look awesome.
This post was edited on 9/29/20 at 1:28 pm
Posted on 9/29/20 at 1:35 pm to Chucktown_Badger
Those look incredible.
Posted on 9/29/20 at 3:54 pm to Chucktown_Badger
Be careful with that bourbon and slaw grater combo.
Posted on 9/29/20 at 4:12 pm to Chucktown_Badger
I've been making these a lot lately and they turn out pretty good. I like a really thin crust though. Don't knock it till you try it!
Top with whatever you want but don't over do it. I put it on the stove top in a cast iron skillet and finish it off under the broiler to get the cheese nice and crisp.
finished product
Top with whatever you want but don't over do it. I put it on the stove top in a cast iron skillet and finish it off under the broiler to get the cheese nice and crisp.
finished product
Posted on 9/29/20 at 5:05 pm to ConfusedHawgInMO
quote:
Be careful with that bourbon and slaw grater combo.
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