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#3281275 - 07/03/13 07:35 AM Re: Pizza [Re: BamaProud]
beechnut
12 Point


Registered: 09/20/02
Posts: 5005
Loc: DRUMMONDS TN 38023

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Also spreading the dough out on the pan and throw it in the oven for about 5 minutes then take it out and add your toppings then put back in oven cook till done helps with a crisper crust also.

Edited by beechnut (07/03/13 07:36 AM)
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#3281284 - 07/03/13 07:46 AM Re: Pizza [Re: beechnut]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12648
Loc: Tennessee

content Online
Get a pizza stone. -the thicker and heavier, the better. You really want to blast pizza with heat. Once you get over ~600 degrees, you should add your toppings only for the last few minutes, otherwise they will burn.
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3281378 - 07/03/13 09:14 AM Re: Pizza [Re: BamaProud]
TNDeerGuy
12 Point


Registered: 11/28/06
Posts: 6020
Loc: Old Hickory/Mt.Juliet, TN

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 Originally Posted By: BamaProud
Nice...a quadruple post! \:\)


I wanted to make sure you saw it....I know how difficult reading can be for you Bama boys, LOL! \:D

I have no idea what happened. I swear I only hit the button once, but it locked up on the server—it gets goofy around that time of the morning.
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#3281413 - 07/03/13 10:03 AM Re: Pizza [Re: TNDeerGuy]
Ed B
4 Point


Registered: 09/27/09
Posts: 114
Loc: Middle TN

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I use the whole wheat pizza dough from publix, put it on a pizza pan and throw on the smoker on 225 for about 25 minutes. Then pull it out and add sauce/cheese/toppings and then put it back directly on the grill/smoker at 350 for about 12 minutes.

I'm sure the high heat method would work best but the tops my smoker/grill does is 400 so I'm limited to more of a low and slow method but it allows some time to get some smoke flavor in the crust so it changes it up a bit from a traditional pizza.

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#3282019 - 07/04/13 12:16 AM Re: Pizza [Re: Ed B]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6602
Loc: Shelby County, TN

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Yea I want a stone. We just started making our own crust a few weeks ago. A good stone is on my want list.
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#3288393 - 07/11/13 09:54 AM Re: Pizza [Re: BamaProud]
Pam
12 Point


Registered: 08/31/07
Posts: 6099
Loc: MEMPHIS

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homemade Pizza, that looks great!
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#3288402 - 07/11/13 10:03 AM Re: Pizza [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12648
Loc: Tennessee

content Online
 Originally Posted By: BamaProud
Yea I want a stone. We just started making our own crust a few weeks ago. A good stone is on my want list.


Good stones can be difficult to find in most stores. First thing is, make sure you get the biggest one you can get that will fit in your oven. For using a conventional oven, a square stone is better than a round stone. For your grill, a round stone may be better if your grill is round. Get the thickest one you can find: at least 1 inch thick. They are available up to 3 inches thich, but I wouldn't use that unless you can get in the 800 degree neighborhood. Most of the ones you find in stores are only 1/2 inch.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3288410 - 07/11/13 10:08 AM Re: Pizza [Re: Poser]
redblood
16 Point


Registered: 01/22/06
Posts: 14550
Loc: Lewisburg

Offline
ebay it. bout a 100 of em on there
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