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Old 01-22-07, 04:01 PM   #1
lodi781
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That was a mistake.....

So tonite I get the great idea of " hey, I'm gopnna make pizza tonite" Ya well, apparently theres alot more too it then what I thought. First, I've managed to make just about every OTHER shape BUT ROUND. When I tried putting it in the oven(yes, I used flour ) I tried getting the damn thing on to the stone, well, The pizza stuck to the peel, but the toppings went flying into the back of the stove and started a freakin fire. I now have a wad of dough stuck to the peel, and sausage, cheese and garlic all over the baking coils still smoldering............What a freakin day..
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Old 01-22-07, 04:08 PM   #2
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Don't worry about it man. You're just revolutionizing a new way to cook pizza. Toss it into oven, and forget about it. It can be "toss and bake".
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Old 01-22-07, 04:09 PM   #3
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I know it's a little late for tips...but cornmeal instead of flour as a dusting works wickedly awesome.
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Old 01-22-07, 04:09 PM   #4
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Sorry you had such a crap day.
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Old 01-22-07, 04:11 PM   #5
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Whoops!!! So ah... what flavor was the pizza?
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Old 01-22-07, 04:14 PM   #6
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Ewww I bet it smells bad too!!

Sorry But at least you tried
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Old 01-22-07, 04:15 PM   #7
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sausage, garlic and hot peppers.........
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Old 01-22-07, 04:16 PM   #8
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Quote:
Originally Posted by Eboo
I know it's a little late for tips...but cornmeal instead of flour as a dusting works wickedly awesome.
Ya, could have used that one like an hour ago, got any tips on how to clean an oven???
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Old 01-22-07, 04:20 PM   #9
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Quote:
Originally Posted by lodi781
Ya, could have used that one like an hour ago, got any tips on how to clean an oven???
lol...I know some ovens have the "clean" setting on them...it just cranks the heat up really high and burninates any food residue. I would go with let the oven cool down, scrape out as much crap as you can, and use a mixture of vinegar and water to scrub the bottom. Unfortunatly, if it was an electric oven with heating coils, it's going to smell like burny no matter what for a week or so...
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Old 01-22-07, 04:21 PM   #10
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wonderful......I swear my life would be alot funnier if it wasn't happening to me.....
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Old 01-22-07, 04:22 PM   #11
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Those pizza guys make it look so easy. Then you try it at home and **** goes sideways quick.
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Old 01-22-07, 04:34 PM   #12
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Quote:
Originally Posted by Pheard
Toss it into oven, and forget about it. It can be "toss and bake".
Just wait till he tries cookies!
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Old 01-22-07, 05:07 PM   #13
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lodi....PM me and I'll send you complete instructions on making the best homebaked pizza you could ask for. All you need is a stone...I'll tell you exactly what you have to use from there. You'll be an expert after Trying it my way. Seriously! My homeade pizza kicks *ss!
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Old 01-22-07, 05:13 PM   #14
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Quote:
Originally Posted by cycle17
lodi....PM me and I'll send you complete instructions on making the best homebaked pizza you could ask for. All you need is a stone...I'll tell you exactly what you have to use from there. You'll be an expert after Trying it my way. Seriously! My homeade pizza kicks *ss!
You can just send me a pizza, cycle17. Or maybe fly down and fix me one.
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Old 01-22-07, 05:27 PM   #15
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Can somebody say "Boboli" ?
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Old 01-22-07, 05:32 PM   #16
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Quote:
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Can somebody say "Boboli" ?
That what I use when I make my own pizza.
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Old 01-22-07, 05:33 PM   #17
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Quote:
Originally Posted by VegaVixen
That what I use when I make my own pizza.
Ditto.

Though its very rare that I do that anymore.
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Old 01-22-07, 05:36 PM   #18
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Got a thick Boboli crust sittin' in the kitchen now, with Boboli sauce in the cabinet. Just too busy to do it today, so I ate a Totino's instead. Meh.
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Old 01-22-07, 05:39 PM   #19
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Originally Posted by VegaVixen
Got a thick Boboli crust sittin' in the kitchen now, with Boboli sauce in the cabinet. Just too busy to do it today, so I ate a Totino's instead. Meh.
Ewwww....that's not even real pizza. <sigh> I can't eat pizza till next sat
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Old 01-22-07, 05:42 PM   #20
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Old 01-22-07, 05:43 PM   #21
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Advice from the cata-man.

1) corn grits between the crust and pan....yes grits.

2) when making a crust from scratch, bake the curst first, then put the topppings on and bake it a second time....that's how it's done in a real pizzaria, and how every even less than respectable pizza is made. doing it any other way leads to a soggy pizza.

3)I hope you were using high moisture mozzarella....the end result is far better than a harder mozzarella would give you. If you want a special treat, go with buffalo mozzarella and use proscuitto in place of ham....pricey, but super delicious.
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Old 01-22-07, 06:28 PM   #22
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thanks for the tips every one, next time i'll post BEFORE I do something stupid.....cycle, pm sent....
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Old 01-22-07, 06:40 PM   #23
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Or you could just get DiJiorno
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Old 01-22-07, 07:50 PM   #24
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Or you could just get DiJiorno
you can go straight to HELL!

store bought pizza is a big no-no in my book.
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Old 01-22-07, 07:51 PM   #25
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Parchment paper! Form your dough on the paper, slip the peel under the paper and slide the paper and pizza onto the stone. http://www.alcoa.com/reynoldskitchen...7&prod_id=1799

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