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Old 03-25-2012, 03:53 PM   #11
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Quote:
Originally Posted by nestlund
Hi guys,

I bake it directly on my stone. I use the screen so the bottom doesnt sog up. Im going for the big crust here. Its a little uneven because i didnt pop some of the big air bubbles that had formed in the outer edge. I only dock my crust when im making a thin/cracker crust. I classify this one as new york style.

For my cheese blend im using 50% mozz - 25% prov - 25% white cheddar
Cool :) thanks for the info!
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Old 03-26-2012, 08:56 AM   #12
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Nestlund, your discipline is admirable. No way would I take time out to snap photos before devouring a pie like yours.
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Old 03-26-2012, 09:00 PM   #13
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Haha
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Old 03-26-2012, 09:19 PM   #14
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I love the look of your crust and I love crust that has bubbled up. The bubbles have a texture and flavor that really appeals to me. Your mix of cheeses sounds so good.
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Old 03-26-2012, 09:37 PM   #15
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A thing of beauty, Nestlund!
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Old 03-27-2012, 12:12 AM   #16
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I "dock" my pizza , but not the edge , "cornicione" . You gotta love the crunch!!!
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Old 03-27-2012, 01:26 AM   #17
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BEAUTIFUL!! I also love the big crunchy edge crust bubbles with a thin crust everywhere else .
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Old 03-27-2012, 07:17 AM   #18
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recipe? as I have never gotten one to look like that !
Napkin please - my mouth is watering
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Old 03-27-2012, 09:28 AM   #19
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Yes this looks delicious. Making me hungry!
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Old 03-27-2012, 03:39 PM   #20
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Great cheese combo!! Send a slice my way, please!
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