Originally posted by Texas-Hunter
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Pizza Stone Recommendations
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Originally posted by L20A View PostOK. How do I get 'em to that size? Is it done in photobucket before clicking on the img tab?
I don't use PB so I can't help.. Take a look in this tutorial Dave made.. Tutorial Link I think your answer is about half way into it..Ken
I Should Have Been Rich Instead Of Being So Good Looking
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L20A, very nice looking pie!
Ken... when you making pizza???? I inherited some pizza stones when my brother finished the WFO. We love em... well seasoned with lots of love, no soap.. in oven 24/7... now I need a WFO! Ken give the pastrami pizza a go, that is still one of our top 5 pies... soooo yummy.. :)
The only one on the block with the super fastest turbo charged
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Does not look like I will be making any pizza today.. Good lord.. My wife has no clue... Send her ass back to the store to get me flour and she brings back 3 packets of some add water and oil to make your pizza dough..
She said she could not find what I asked for.. All she seen was AP Flour and Bread Flour.. I said yes; that's what I wanted.. Bread Flour.. She said I thought you said Bakers Flour..Ken
I Should Have Been Rich Instead Of Being So Good Looking
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Originally posted by Texas-Hunter View PostDoes not look like I will be making any pizza today.. Good lord.. My wife has no clue... Send her ass back to the store to get me flour and she brings back 3 packets of some add water and oil to make your pizza dough..
She said she could not find what I asked for.. All she seen was AP Flour and Bread Flour.. I said yes; that's what I wanted.. Bread Flour.. She said I thought you said Bakers Flour..
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Originally posted by Texas-Hunter View PostShe said she could not find what I asked for.. All she seen was AP Flour and Bread Flour.. I said yes; that's what I wanted.. Bread Flour.. She said I thought you said Bakers Flour..
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Sorry to hear about the stone, that is what happened to both of mine. I think you'll like the Old Stone Oven's. I had two for 5+- years, very happy. I did notice I had to REDUCE the temp in the oven by 25F to keep from browning the crust too much (burn).Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Originally posted by Mark R View PostSorry to hear about the stone, that is what happened to both of mine. I think you'll like the Old Stone Oven's. I had two for 5+- years, very happy. I did notice I had to REDUCE the temp in the oven by 25F to keep from browning the crust too much (burn).
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???? I do still have them,I had two for 5+- years, very happy.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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