Pizza- Food of the Gods

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fredo
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Thu Mar 26, 2020 1:59 am

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Lockdown ‘za
just a foil for me today, thanks
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guryter
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Sat Mar 28, 2020 10:04 am

Pizza dough doing the slow rise in the fridge for tomorrow night.

BTW for anyone having a hard time finding flour in the local store peep King Arthur's site from time to time. Was in stock yesterday, sold out again at the moment though. Not as good a price as at Target plus shipping costs but this is the world we live in for now.
Stingers wrote:If you can't get it up eat less fudge, excersise and stop being a kitten.
john38103 wrote:All gin every thing. drymount all you hoes.
Relax, I honestly don't give a fudge.
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ipath2003
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Wed Apr 15, 2020 2:41 pm

yeah we had a flour shortage for a few days, but now its back.

if anyone wants to follow I make pies every Friday

https://www.instagram.com/petespizza2019/
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guryter
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Wed Apr 15, 2020 3:20 pm

Nice.

I forgot to post the results from my previous post. This was KAF recipe of the year, crispy pan pizza :

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This following one was another KAF recipe, Detroit style pizza. Slightly modified, but it was great.

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Making it again this friday with pepperoni proper.
Stingers wrote:If you can't get it up eat less fudge, excersise and stop being a kitten.
john38103 wrote:All gin every thing. drymount all you hoes.
Relax, I honestly don't give a fudge.
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Codeblue
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Wed Apr 15, 2020 11:08 pm

KAF = King Arthur Flour?
RupertPupkin wrote:I live by this rule and this rule alone: people are drymounting idiots.
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guryter
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Thu Apr 16, 2020 12:47 pm

Yes indeed. Give the Detroit a go, it won't disappoint.
Stingers wrote:If you can't get it up eat less fudge, excersise and stop being a kitten.
john38103 wrote:All gin every thing. drymount all you hoes.
Relax, I honestly don't give a fudge.
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mlinderer
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Thu Apr 16, 2020 9:17 pm

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DMBfan
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Fri Apr 17, 2020 1:34 pm

ipath2003 wrote:
Wed Apr 15, 2020 2:41 pm
yeah we had a flour shortage for a few days, but now its back.

if anyone wants to follow I make pies every Friday

https://www.instagram.com/petespizza2019/
Image
following...they look great...love diverse toppings
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ipath2003
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Thu Apr 23, 2020 9:32 am

thank you 🙌

DMBfan wrote:
Fri Apr 17, 2020 1:34 pm
ipath2003 wrote:
Wed Apr 15, 2020 2:41 pm
yeah we had a flour shortage for a few days, but now its back.

if anyone wants to follow I make pies every Friday

https://www.instagram.com/petespizza2019/
Image
following...they look great...love diverse toppings
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FrankBooth
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Location: Queens, New York

Fri Apr 24, 2020 5:36 pm

Trying my hand at making Pizza lately, a grandma style. Need to get a baking steel

Roast the tomatoes with herbs for the sauce, homemade dough too.

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ipath2003
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Sat Apr 25, 2020 9:04 am

Frank that looks delish!!!!!!! Some good looking pies in here!!!! Last nights pies were wicked good!!!!


https://www.instagram.com/p/B_YdE0opESE ... vx6d2gkr27

Ahh quarantine meh this..... “it’s kinda a BIG dill” I made a wicked thin bar pie then a Homemade big dill Detroit style pie!!! Inspired by @maipaitiki and @via313 Paired with a delish @troonbrewing beer!!!
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ipath2003
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Sat May 02, 2020 7:58 am

https://www.instagram.com/p/B_qc16mJcRB ... njb1t3vyuo


Raid the fridge pie!!!! 2 slices of buffalo chicken, white onions, mozzarella. Dressed with buffalo sauce, Ranch and cilantro!!! And a plain pie!!! Paired with a delish @troonbrewing beer!!!

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kansasbbq
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Sat May 02, 2020 10:08 am

Nice use of leftovers.
Codeblue wrote:#whydidntilisten2kbbq
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Codeblue
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Fri May 08, 2020 4:35 pm

What are ya'lls go to sauce recipes?
RupertPupkin wrote:I live by this rule and this rule alone: people are drymounting idiots.
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FrankBooth
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Fri May 08, 2020 7:04 pm

Codeblue wrote:
Fri May 08, 2020 4:35 pm
What are ya'lls go to sauce recipes?
Right now a mix between Frank Pinello's grandma pie sauce and also roasting the whole canned tomatoes beforehand.


The roasting approach is from Epicurious.

Also makes for a very nice pasta sauce. The sauce from the can you can add back when blending.

https://www.epicurious.com/ingredients/ ... es-article

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Sauce: I pulse it in my blender, still want to leave some body to it and have it thick.

https://www.vice.com/en_us/article/qkn9k3/grandma-pie

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for the sauce:
2 tablespoons fresh basil leaves (I've been using dry basil)
2 teaspoons dried oregano
7 garlic cloves, minced
4 anchovies (I've been using Anchovy paste, around 1tsp to anchovy filet)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes, crushed by hand
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