Fabulous job and tutorial, Brian! Makes me want to get my Kitchen Aid out of the cabinet and give your dough a try! Pizzas look great but that chicken and Gouda is over the top!
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
Yeah it is real easy... been doing it now for about 8 years... almost every Friday we do a pizza... make dough and sauce.. so much better that carry out and toppings much better as well!!
Not sure how I missed this first time around but this is awesome for a guy like me. LOL Thanks for the post!
~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain
Awesome post your dough looks good and the tut was great. I will say this Dominoes Pizza says not to pick up and stretch or slap the dough. I'm a stretch and slap kinda guy myself but, the reasoning is ( I don't understand this but) it hardens the dough and doesn't let all of the air bubbles develope during cooking. I don't think it makes that much difference. Just thought I'd share this tidbit and I'm not trying to say anything about how you do it it's close to how I did it for a living Just food for thought. Anyway Great post And geat pizzas
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Weber 22.5 kettle
Smokin in the Smokies
Here's to swimmin with bowlegged women.
Jerry
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