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Just another pizza thread.

CFLJOHN512

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I’ve been working on perfecting my pizza game. After about 5 years I am happy with my results. The dough really makes or breaks a pizza. I make mine kinda thin being from St Louis.
The only thing I’d change is the flavor I put on the crust. I brush melted butter, then drizzle granulated garlic on it. Cook it at 550° in the oven on a perforated pizza pan.
 

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TNJAKE

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Man I'd tear the shroom pizza up. Nice work bud
 

jcam222

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Looks mighty tasty! Can definitely tell you’ve had practice on making a nice pie.
 

Sowsage

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Good looking pies! I'm claiming all but one slice of the mushroom pizza! T TNJAKE can have the last slice! Lol!
Is that last one a margarita?? That's my favorite!
 

2Mac

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Very nice.
You guys are killing me with all these pizza posts...... but keep them coming lol.
 

forktender

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I’ve been working on perfecting my pizza game. After about 5 years I am happy with my results. The dough really makes or breaks a pizza. I make mine kinda thin being from St Louis.
The only thing I’d change is the flavor I put on the crust. I brush melted butter, then drizzle granulated garlic on it. Cook it at 550° in the oven on a perforated pizza pan.
Heck, those look awesome too me. If you really want to up the flavor of your dough get a sour dough starter and use that instead of yeast. If you'd like I could send you some of my rescue starter/ dried starter that you just add H2o and flour to get it going again. I've sent it to 3 or 4 different members here, and it's still going strong. Message me if you're interested.

Dan
 

CFLJOHN512

Meat Mopper
SMF Premier Member
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Joined May 9, 2020
Good looking pies! I'm claiming all but one slice of the mushroom pizza! T TNJAKE can have the last slice! Lol!
Is that last one a margarita?? That's my favorite!
Yeah. We had tons of fresh basil so I had to try it. Turned out pretty darn well.
 

CFLJOHN512

Meat Mopper
SMF Premier Member
235
354
Joined May 9, 2020
Heck, those look awesome too me. If you really want to up the flavor of your dough get a sour dough starter and use that instead of yeast. If you'd like I could send you some of my rescue starter/ dried starter that you just add H2o and flour to get it going again. I've sent it to 3 or 4 different members here, and it's still going strong. Message me if you're interested.

Dan
I appreciate it. I had a sourdough starter going for about 5 months and just got tired of caring for it. I made a few nice loaves and pizza dough. It was a lot of work. Very time consuming to work the dough a few times through the day.
 

forktender

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I appreciate it. I had a sourdough starter going for about 5 months and just got tired of caring for it. I made a few nice loaves and pizza dough. It was a lot of work. Very time consuming to work the dough a few times through the day.
Did you refrigerate it when you we're using it?
Mine goes for a month without feeding it in the refer .
I go through sperts where I don't feel like making pizza or bread. When I want to use it I just take it out of the refer and feed it 2x a day for 4-5 days before I use it, it's simple.

Like right now I haven't made pizza or bread in 2-3 months.

I just ordered 50# of Central Milling CO. Bakers Craft Plus
Which is an organic malted flour perfect for sourdough and NY style pizza and I have 25 lbs of Tony G's spiecal Naples style flour to start making Naples style pizza again. I kinda got burned out on it for a while. But I'm starting to get the itch again. And the little lady has been requesting fresh sourdough bread and pizza Friday's again.
 

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