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re: What temperature is too hot to cook pizza?
Posted on 5/15/19 at 9:55 pm to busbeepbeep
Posted on 5/15/19 at 9:55 pm to busbeepbeep
Interesting suggestion. Obviously i'm open to them. That was INTENSE.
3
Posted on 5/15/19 at 10:04 pm to Chucktown_Badger
I don’t even remember posting that. 
You have to start somewhere.
You know what I use to have, a stand alone deep dish pizza maker. Kinda like a George Foreman for deep dish pizza.
You have to start somewhere. You know what I use to have, a stand alone deep dish pizza maker. Kinda like a George Foreman for deep dish pizza.
Posted on 5/15/19 at 10:13 pm to Chucktown_Badger
Always dress your pizza on the peel. To help it come off the peel, lift up a piece of dough and blow underneath it to get it to release a little then just shimmy it off the peel. Shouldn’t need a ton of flour
Posted on 5/15/19 at 10:26 pm to Chucktown_Badger
quote:
Interesting suggestion. Obviously i'm open to them. That was INTENSE.
The parchment definitely helped me in a kitchen oven using a baking steel.
Posted on 5/15/19 at 10:28 pm to Chucktown_Badger
quote:
Interesting suggestion. Obviously i'm open to them. That was INTENSE.
How long did the pie sit on the peel with sauce on it?
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