Cycling and bicycle discussion forums. 
   Click here to join our community Log in to access your Control Panel  


Go Back   > >

Foo Off-Topic chit chat with no general subject.

User Tag List

Reply
 
Thread Tools Search this Thread
Old 01-03-08, 06:52 PM   #1
linux_author
370H-SSV-0773H
Thread Starter
 
linux_author's Avatar
 
Join Date: May 2005
Location: Penniless Park, Fla.
Bikes: Merlin Fortius, Specialized Crossroads & Rockhopper, Serotta Fierte, Pedal Force RS2
Posts: 2,750
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Help! Need No-fail Pizza Dough Recipe

- we've been buying dough-in-a-bag at the local grocery, and i've been humping the frozen lumps back to the house in my bike rack before they defrost...

- but, alas, according to the head baker, it looks like the dough won't be carried anymore as a regular item...

- so my question is:

"What's a good (i.e., proven to you) recipe for pizza dough from scratch for a pizza on a 12x18 stone?"

- tia!

p.s. we've been making some great 'za using five TBL of sauce and a smattering of mootz on our stone in our oven, but the making of the dough escapes me as an art...
linux_author is offline   Reply With Quote
Old 01-03-08, 08:09 PM   #2
Stacey
Non Tribuo Anus Rodentum and off to the next adventure (RIP)
 
Stacey's Avatar
 
Join Date: Dec 2002
Bikes:
Posts: 9,162
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by linux_author View Post
- we've been buying dough-in-a-bag at the local grocery, and i've been humping the frozen lumps back to the house in my bike rack before they defrost...

- but, alas, according to the head baker, it looks like the dough won't be carried anymore as a regular item...

- so my question is:

"What's a good (i.e., proven to you) recipe for pizza dough from scratch for a pizza on a 12x18 stone?"

- tia!

p.s. we've been making some great 'za using five TBL of sauce and a smattering of mootz on our stone in our oven, but the making of the dough escapes me as an art...
I'm on my way to bed right now but I'll PM you my favorite in the morning. The homies think it's right good too.
__________________
Stacey is offline   Reply With Quote
Old 01-03-08, 08:55 PM   #3
DannoXYZ 
Senior Member
 
DannoXYZ's Avatar
 
Join Date: Jul 2005
Location: Saratoga, CA
Bikes:
Posts: 11,600
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Here's the recipe I like.

Peter Reinhart's Napoletana Pizza Dough (Makes six 6-ounce pizza crusts.)

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Last edited by DannoXYZ; 01-04-08 at 05:28 PM.
DannoXYZ is offline   Reply With Quote
Old 01-03-08, 08:59 PM   #4
Tude 
Blasted Weeds
 
Tude's Avatar
 
Join Date: Aug 2006
Location: Rochester, NY
Bikes: Trek 1200C, Specialized Rockhopper, Giant Yukon FX, Giant Acapulco
Posts: 1,182
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Stacey View Post
I'm on my way to bed right now but I'll PM you my favorite in the morning. The homies think it's right good too.
Good Lawd Woman!! 9:09 pm was your post and you're going to bed?

Hmmm, isn't that when the rattys come outs to play?




Bed? (j/k)
__________________
Tude is offline   Reply With Quote
Old 01-03-08, 10:56 PM   #5
bluebottle1
Kicked out of the Webelos
 
bluebottle1's Avatar
 
Join Date: Apr 2005
Bikes:
Posts: 239
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I was about to write something up, but what I've used for years looks very similar to Danno's recipe. Give it a shot, and see what you think.
bluebottle1 is offline   Reply With Quote
Old 01-03-08, 11:44 PM   #6
andrew.wetdog
Senior Member
 
andrew.wetdog's Avatar
 
Join Date: Apr 2007
Location: Humboldt
Bikes:
Posts: 73
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Pizza dough is just like cookies; proportional ingredients + good consistency= great results. Follow Dannos recipe or find likewise recipes online. After a few recipes tries you can start to experiment.
Personally I use 1/2 unbleached and 1/2 whole wheat, a touch of honey, and a couple hits off the pepper grinder. I start with a wet texture and add flour until I like the consistency and then let sit for 1+ hours in the oven at 100 F to proof.
Oh Yeah, +1 on Alton Brown. He really breaks down the chemistry on foods.
andrew.wetdog is offline   Reply With Quote
Old 01-04-08, 02:27 AM   #7
marqueemoon
or tarckeemoon, depending
 
marqueemoon's Avatar
 
Join Date: Dec 2005
Location: the pesto of cities
Bikes: Davidson Impulse, Merckx Titanium AX, Bruce Gordon Rock & Road, Cross Check custom build, On-One Il Pomino, Shawver Cycles cross, Zion 737, Mercian Vincitore, Brompton S1L, Charge Juicer
Posts: 7,020
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
1 packet yeast
1 cup warm water
1 tablespoon of olive oil (or vegetable oil if that's really all you have)
1 teaspoon or so salt
between 3 and 4 cups flour (I like organic unbleached pastry flour)

Mix up water, yeast, salt, and oil.
Add flour slowly (like 1/4 cup at a time) and mix/knead until the dough is the right consistency and the flour is absorbed. Let it stand, punch down, knead a bit and let rise again depending on how much time you have.

I can only understand the inclination to get fussy with it up to the point. I've gotten good results with almost zero rise time. Use good ingredients and it's just about impossible to screw up. I don't like to go with any more than 1/3 wheat flour if I'm doing a mix though.

I've never tried the super hot oven thing but I don't have a stone either. 425 seems to work ok with a pan.
marqueemoon is offline   Reply With Quote
Old 01-04-08, 04:21 AM   #8
linux_author
370H-SSV-0773H
Thread Starter
 
linux_author's Avatar
 
Join Date: May 2005
Location: Penniless Park, Fla.
Bikes: Merlin Fortius, Specialized Crossroads & Rockhopper, Serotta Fierte, Pedal Force RS2
Posts: 2,750
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Stacey View Post
I'm on my way to bed right now but I'll PM you my favorite in the morning. The homies think it's right good too.
- tks!

(and to all for the replies - i'm getting started on dough this weekend!)
linux_author is offline   Reply With Quote
Old 01-04-08, 04:45 AM   #9
Stacey
Non Tribuo Anus Rodentum and off to the next adventure (RIP)
 
Stacey's Avatar
 
Join Date: Dec 2002
Bikes:
Posts: 9,162
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Tude View Post
Good Lawd Woman!! 9:09 pm was your post and you're going to bed?

Hmmm, isn't that when the rattys come outs to play?




Bed? (j/k)
Well, if you must know... It takes a good half hour to say nighters to the ratties. Yes, they come out to play about that time. Some are insistent on coming up and playing on the bed for a while. After we get them settled down and they have their kisses we climb the 12 steps to heaven. In this weakened condition it takes a good 45 seconds to do so. Then we slide under the covers for some well deserved rest. Only to wake back up at 4:30AM. Do the math.
__________________
Stacey is offline   Reply With Quote
Old 01-04-08, 06:43 AM   #10
catatonic
Chairman of the Bored
 
catatonic's Avatar
 
Join Date: May 2004
Location: St. Petersburg, FL
Bikes: 2004 Raleigh Talus, 2001 Motobecane Vent Noir (Custom build for heavy riders)
Posts: 5,825
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I wish I still had the pizza dough recipe that my high school home-ec teacher taught us....onion-potato bread crust....frickin amazing.

.....one of my female friends made that pizza every other day, so I got spoilt and lost my recipe....bad me.
catatonic is offline   Reply With Quote
Old 01-04-08, 08:14 AM   #11
Stacey
Non Tribuo Anus Rodentum and off to the next adventure (RIP)
 
Stacey's Avatar
 
Join Date: Dec 2002
Bikes:
Posts: 9,162
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Linux-Author... Here ya go.

1 pk Fleishman's Rapid Rise yeast
1tsp. sugar or honey
1/3 cup warm water 110-115 degrees
(Set yeast to proofing)

In mixing bowl;
3 cups bread flour (bread machine flour is even better, Higher in gluten)
1/2-1 teaspoon of salt to taste.
combine, then add

2/3 cup of warm water
2 tbsp olive oil
proofed yeast mixture
mix till combined ~ 3 min

Let rest about 10 minutes then knead, or dough hook it for about 12-15 minutes adjusting flour/water by tablespoon as needed. I like to have the dough a bit loose & sticky as I turn the dough into a well lubricated bowl to rise. Coating your hands w/ olive oil helps here. Turn the dough ball to coat with oil.

Covewr and set to rise for about an hour or till the dough has doubled in volume. Preheat oven a good 40 minutes to 500f

Gently punch down the dough and cut in two equal pieces. I have 14" perforated light (disposable) aluminum pans that I use to bake in. Sprinkle cornmeal on pan and (this is where majik happens) shape dough to fit the pan.

Brush edge of crust with olive oil, and top as you like. I sprinkle some oregano, & thyme between the sauce & cheese. Remember... With toppings less is more.

I bake in the pref. pan directly on the stone for 7 minutes or until GBD.

Chef Brown does an episode on pizza dough, it's a lengthy overnight ordeal. I've found the above recipe every bit as delicious.

Good luck!
__________________
Stacey is offline   Reply With Quote
Old 01-04-08, 08:18 AM   #12
linux_author
370H-SSV-0773H
Thread Starter
 
linux_author's Avatar
 
Join Date: May 2005
Location: Penniless Park, Fla.
Bikes: Merlin Fortius, Specialized Crossroads & Rockhopper, Serotta Fierte, Pedal Force RS2
Posts: 2,750
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Stacey View Post
Linux-Author... Here ya go.

[snip]

Good luck!
- whoa, thanks!

(making my shopping list now)

- and yes, i will need luck, as my-name-is-not-alton-b...

:-)
linux_author is offline   Reply With Quote
Old 01-04-08, 08:31 AM   #13
Stacey
Non Tribuo Anus Rodentum and off to the next adventure (RIP)
 
Stacey's Avatar
 
Join Date: Dec 2002
Bikes:
Posts: 9,162
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by linux_author View Post
- whoa, thanks!

(making my shopping list now)

- and yes, i will need luck, as my-name-is-not-alton-b...

:-)
You're welcome. You do have an instant read thermometer for your water... Don't you?

Also remember... Don't scoop your flour with the measuring cup. Instead, fluff the flour with a spoon, and fill the cup with the spoon. Drag a knife across the top to level. That sir, is your 'Cup of flour'

It sounds daunting at first, and it took me a good half dozen recipes, techniques and failures until I put out a kick ass crust, but this is an easy crust that's fun to work with and you should get decent results first time out.

I'm anxious to hear of your success.
__________________
Stacey is offline   Reply With Quote
Old 01-04-08, 09:08 AM   #14
Tude 
Blasted Weeds
 
Tude's Avatar
 
Join Date: Aug 2006
Location: Rochester, NY
Bikes: Trek 1200C, Specialized Rockhopper, Giant Yukon FX, Giant Acapulco
Posts: 1,182
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Stacey View Post
You're welcome. You do have an instant read thermometer for your water... Don't you?

Also remember... Don't scoop your flour with the measuring cup.
Instead, fluff the flour with a spoon, and fill the cup with the spoon. Drag a knife across the top to level. That sir, is your 'Cup of flour'

It sounds daunting at first, and it took me a good half dozen recipes, techniques and failures until I put out a kick ass crust, but this is an easy crust that's fun to work with and you should get decent results first time out.

I'm anxious to hear of your success.

Must ... Not ....<errrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr ipt>

a flour fluffer?

__________________
Tude is offline   Reply With Quote
Old 01-04-08, 09:11 AM   #15
trsidn 
Meadow Party Member
 
trsidn's Avatar
 
Join Date: Jul 2007
Location: Putting the 'fun' in dysfunctional
Bikes: Cannondale CAAD8, Trek SU200
Posts: 280
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 41 Post(s)
Boboli - much easier
__________________
Quote:
Originally Posted by ElJamoquio View Post
.... Other than being completely wrong, you're correct.
trsidn is offline   Reply With Quote
Old 01-04-08, 12:26 PM   #16
Stacey
Non Tribuo Anus Rodentum and off to the next adventure (RIP)
 
Stacey's Avatar
 
Join Date: Dec 2002
Bikes:
Posts: 9,162
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by trsidn View Post
Boboli - much easier
__________________
Stacey is offline   Reply With Quote
Old 01-04-08, 05:11 PM   #17
root11
Senior Member
 
Join Date: May 2006
Location: Buffalo, NY
Bikes: Trek 2300, Cannondale ??, Univega Hyrid
Posts: 100
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I like to make the pizza on parchment paper and that on a stone. It makes things nice and easy to handle as the unbaked pizza won't stick.
root11 is offline   Reply With Quote
Old 01-04-08, 05:31 PM   #18
DannoXYZ 
Senior Member
 
DannoXYZ's Avatar
 
Join Date: Jul 2005
Location: Saratoga, CA
Bikes:
Posts: 11,600
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Tude View Post
Must ... Not ....<errrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr ipt>

a flour fluffer?

Hmm...... nothing better than a fluff-girl working on you as you're fluffing flour for pizza-crust...
DannoXYZ is offline   Reply With Quote
Old 01-04-08, 05:35 PM   #19
Stacey
Non Tribuo Anus Rodentum and off to the next adventure (RIP)
 
Stacey's Avatar
 
Join Date: Dec 2002
Bikes:
Posts: 9,162
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Go ahead, mock me. When your crust sucks because the dough is too dry because you don't fluff your flour, don't come boo-hooin' to me. We'll just see who mocks whom.


__________________
Stacey is offline   Reply With Quote
Old 01-04-08, 05:36 PM   #20
KingTermite 
On my TARDIScycle!
 
KingTermite's Avatar
 
Join Date: Jun 2005
Location: Eastside Seattlite Termite Mound
Bikes: Trek 520, Trek Navigator 300, Peugeot Versailles PE10DE
Posts: 3,924
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by DannoXYZ View Post
Hmm...... nothing better than a fluff-girl working on you as you're fluffing flour for pizza-crust...
I'll take one of those please.
__________________
Quote:
Originally Posted by coffeecake View Post
- it's pretty well established that Hitler was an *******.
KingTermite is offline   Reply With Quote
Old 01-04-08, 08:59 PM   #21
flyingscotsman
Nothing here to see!!!!!!
 
flyingscotsman's Avatar
 
Join Date: Aug 2004
Location: Charlotte
Bikes:
Posts: 487
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
One thing still not used to is cups for measurement, everything in the UK is weighed, flour gets fluffed when tipping it on to the scales so alas no fluff girl required.
flyingscotsman is offline   Reply With Quote
Old 01-05-08, 05:14 AM   #22
Stacey
Non Tribuo Anus Rodentum and off to the next adventure (RIP)
 
Stacey's Avatar
 
Join Date: Dec 2002
Bikes:
Posts: 9,162
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I understand that recipes by weight are more accurate and more easily scaled that those using volume measure. A pound is a pound the world around.
__________________
Stacey is offline   Reply With Quote
Old 01-05-08, 09:32 PM   #23
Michel Gagnon
Year-round cyclist
 
Join Date: Apr 2002
Location: Montréal (Québec)
Bikes:
Posts: 3,023
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Quote:
Originally Posted by Stacey View Post
A pound is a pound the world around.
Sorry, but a kilogramme is 1 kg the world around.

As for the pound, it depends. There is:
– 1 lb avoirdupoids (the typical pound, with 16 ounces weighing 28.35 g each)
– 1 lb Troy (the pound used for precious metals, with 12 ounces weighing 31.10 g each)


And if it were for liquid ounces, you would have the British ounce, the Imperial ounce (slightly different at the 2nd or 3rd decimal) and the U.S. ounce (about 1 mL larger).
Michel Gagnon is offline   Reply With Quote
Old 01-06-08, 05:45 AM   #24
Stacey
Non Tribuo Anus Rodentum and off to the next adventure (RIP)
 
Stacey's Avatar
 
Join Date: Dec 2002
Bikes:
Posts: 9,162
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Thank you Mr. Britannica.
__________________
Stacey is offline   Reply With Quote
Old 01-06-08, 08:52 AM   #25
banerjek
Portland Fred
 
banerjek's Avatar
 
Join Date: Oct 2005
Bikes: Custom Winter, Challenge Seiran SL, Fuji Team Pro, Cattrike Road/Velokit, РOS hybrid
Posts: 11,174
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 5 Post(s)
For you UIUC folk, someone tried to figure out how Papa Del's (a joint that serves pizza that is second to none for anyone who's never heard of the place) did it. http://www.pizzamaking.com/papadels.php

The attempt is very close. Essentially, it is a standard dough recipe using milk instead of water - simplicity itself.

I'm no fan of putting whole wheat dough in pizza crust even though I like very coarse breads -- makes it harder to work with and doesn't help the taste either.
banerjek is offline   Reply With Quote
Reply


Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 05:38 AM.