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Old 12-16-2013, 03:39 AM   #411
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pac, you've inspired me to try and make this. I mean, I've had more experience playing with flour and yeast so I'm ahead of the game, right? I must say that one-4th piece of pie looks a WHOLE lot better than that 4th quarter of the game.
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Old 12-16-2013, 06:09 AM   #412
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The dough making actually went pretty good, but pressing it into the pan while working the air bubbles out took a long time before I started getting anywhere. It was worth it though. The top layer of dough went on pretty easily.
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Old 12-16-2013, 05:03 PM   #413
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The dough making actually went pretty good, but pressing it into the pan while working the air bubbles out took a long time before I started getting anywhere. It was worth it though. The top layer of dough went on pretty easily.

Don't work out the air bubbles. Poke em with a skewer.
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Old 12-16-2013, 05:46 PM   #414
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Don't work out the air bubbles. Poke em with a skewer.
Now why didn't the guy on youtube think of that?
Good tip, Frank.
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Old 12-16-2013, 06:31 PM   #415
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Thanks for the Dropkick Murphy's.
For some strange reason, they stick to the Boston area. They choose to stay close to home. The Pirate hangs out with them along with his youngest son when they are in town and not working. Which is not often. (Thank goodness!) The Pirate's youngest son is a musician and likes to play with them in practice.
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Old 12-16-2013, 10:34 PM   #416
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Now why didn't the guy on youtube think of that?
Good tip, Frank.
Or you could get a dough docker.. Amazon.com: Ateco Dough Docker: Kitchen & Dining
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Old 12-17-2013, 05:47 AM   #417
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I think a single hole that I can seal back up would be more practical.
But I imagine the second, third, fourth pie will go easier.
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Old 12-17-2013, 08:59 AM   #418
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That looks really good Pac. I found a Utube video that might be the one you followed and I'm going to try this! Lots of filling!!
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Old 12-17-2013, 09:10 AM   #419
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Thanks, Carol.
If it's the one from the guy with the chubby hands and around 12 minutes long, that was it. The only thing I did different was NOT precook the sausage. I put in the raw pieces like Giordano's does and it cooked just fine and I didn't notice any excess grease.
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Old 12-17-2013, 09:27 AM   #420
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I think a single hole that I can seal back up would be more practical.
But I imagine the second, third, fourth pie will go easier.

I think a skewer works better for thicker dough, the docker is better for a thinner, stiffer, dough.

BTW.. the pie did look great. I am a HUGE fan of Giordanos Pizza.

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