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Old 03-23-2012, 04:02 PM   #1
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By far the best one I've ever made

The cheese was to die for.




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Old 03-23-2012, 04:13 PM   #2
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That looks so good. Makes me hungry for one. Good job.
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Old 03-23-2012, 04:19 PM   #3
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Quote:
Originally Posted by nestlund
The cheese was to die for.
Next time try stabbing around the crust with a fork so you don't get those huge bubbles. Looks yummy tho!! I love pizza!
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Old 03-23-2012, 04:22 PM   #4
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Next time try stabbing around the crust with a fork so you don't get those huge bubbles. Looks yummy tho!! I love pizza!
Anytime I have made pizza, I roll the edges thinner than the rest of the dough for that very reason. Nobody in my family like a thick crust.
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Old 03-23-2012, 05:07 PM   #5
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I love big bubbly crust! I am a crust person anyway. I like it thin in the middle and puffy around the edge.
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Old 03-23-2012, 05:08 PM   #6
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What kind of cheese did you use that was so good?
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Old 03-23-2012, 11:07 PM   #7
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Old 03-24-2012, 12:47 AM   #8
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I love big bubbly crust! I am a crust person anyway. I like it thin in the middle and puffy around the edge.
I love the crust too- I always make it thicker at the edge, but stab it so it doesn't get big uneven bubbles. I used to work at a pizza place, where I learned this :)
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Old 03-24-2012, 03:01 AM   #9
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I love the crust too- I always make it thicker at the edge, but stab it so it doesn't get big uneven bubbles. I used to work at a pizza place, where I learned this :)
Yeah, it promotes even cooking, and a better end result.

Also, when spreading out the cheese, heavier on the outside as it melts to the middle. makes for a more even distribution, and helps the center to crisp'n up, so you don't get a droopy slice.

OP, have you considered a stone, v. a screen? Fun to play around with, and you may prefer the results.

Looks great at any rate. You know what they say, Pizza is kinda like making love, even when it's "bad", it's still pretty good.
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Old 03-25-2012, 07:05 AM   #10
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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
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