Pizza Thread

[Dr Rick Daris]

buffalo chicken pizza with small chunks of celery on the pizza

Where from?

work cafeteria. at first I was all well this is weird, but guess what? p good.

[kitten_mittons]

buffalo chicken pizza with small chunks of celery on the pizza

Where from?

work cafeteria. at first I was all well this is weird, but guess what? p good.

That would probably have been good if they didn't accidentally put celery on it.

[star seed 7]

Severe pizza hangover today off dat Minskys. Still worth it tho

[Mikeyis4dcats]

[star seed 7]

I LOVE misshapen homemade pizza

[tdaver]

Nice spread mikey.

I had Pizza Shuttle for the first time in probably a decade this weekend.  Just as good as I remembered. 

[8manpick]

I got a baking steel this week... Excited to try it out with some pizza this weekend

[puniraptor]

is it ok to cook a steak on a pizza stone? seems like a good application

[pissclams]

I got a baking steel this week... Excited to try it out with some pizza this weekend

how thick did you get?  dough joe makes a 1/2", i just don't know how much better the 1/2" is better than the 1/4" or 3/8"

[star seed 7]

1/4" or 1/8" better I think

[Tobias]

might need to beef up your osb

[Mikeyis4dcats]

1/4" or 1/8" better I think

nah, you need lots of thermal mass.   You should be hooking bros up.

[pissclams]

1/4" or 1/8" better I think

nah, you need lots of thermal mass.   You should be hooking bros up.

i think that you missed his funny joke

[Mikeyis4dcats]

1/4" or 1/8" better I think

nah, you need lots of thermal mass.   You should be hooking bros up.

i think that you missed his funny joke

I did!  LOL

[420seriouscat69]

[8manpick]

I got a baking steel this week... Excited to try it out with some pizza this weekend

how thick did you get?  dough joe makes a 1/2", i just don't know how much better the 1/2" is better than the 1/4" or 3/8"

Not sure how much of a difference it makes. It's 14" x 14" and 1/4" thick. At 16 lbs, the thermal mass should be sufficient to avoid much temperature drop in the steel. I'll report back Sunday hopefully.

[The Big Train]

I got a baking steel this week... Excited to try it out with some pizza this weekend

how thick did you get?  dough joe makes a 1/2", i just don't know how much better the 1/2" is better than the 1/4" or 3/8"

Not sure how much of a difference it makes. It's 14" x 14" and 1/4" thick. At 16 lbs, the thermal mass should be sufficient to avoid much temperature drop in the steel. I'll report back Sunday hopefully.

Man I would love to see what kind of physics Mrs. Gooch thinks this is

Fluidthermotics?

[The Big Train]

Just crushed this delicious pie.  Cross post with the MHK eatery thread.  Got it from Jeff's Pizza Shop and will definitely go back

Crust 7/7
Cheese 6/7
Peps 6/7
Overall 6.5/7

[star seed 7]

Those pepperonis look like a 5 at best

[The Big Train]

It was v good lib

[8manpick]

That pizza is like 40% crust

[star seed 7]

That pizza is like 40% crust

That iowa place has very airy crust too, It's not good

[The Big Train]

The crust was maybe the best part tbh

[pissclams]

i do like the thin pepperonis that are kind of crusty

[star seed 7]

i do like the thin pepperonis that are kind of crusty

Need to hit that delicate balance between well done crust/cheese and non burnt peps imo 

The best thing about cheese over peps is the peps do not get burnt.