contest Begin! Pizza Throwdown
- Thread starter The Hot Pepper
- Start date
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didn't own a can of spam until about 3 hours ago.
Making a crazy pizza that involved me frying up some spam slices.
Shared it with my (young) kids, who have never had SPAM before, and don't even know what it is.
After a small taste of fried goodness, they were BEGGING for more.
Yep. My kids ate SPAM for dinner.
And my house magically turned into an old trailer.
Making a crazy pizza that involved me frying up some spam slices.
Shared it with my (young) kids, who have never had SPAM before, and don't even know what it is.
After a small taste of fried goodness, they were BEGGING for more.
Yep. My kids ate SPAM for dinner.
And my house magically turned into an old trailer.
Yep, I concur that FD's house smells like a rusty old Streamline.
Delish.
Looks like one Hawaiian, one Surf and Turf coming up....... cool.
Popper pie. That was easy.
But can't wait!
But can't wait!
I may be changing my avatar soon!
A bit of a stretch, you're Central FLA. 
As geeme said I also am going back to my Texican roots for this TD, And thus it begins,
I'm using a sourdough crust for this pizza so Sourdough Starter, flour, Olive Oil and salt go into the mixing bowl along with a pinch of Geosojda's Fatalii powder
and is hand mixed into a dough ball
Cover with a warm damp towel and place in a warm spot to rise for 90 minutes. After that punch down and allow it to rise again for 90 minutes.
Again punch down the dough. I use an old cookie sheet that has a level edge and cover it with corn meal. the dough ball is placed in this and shaped to the right size then a layer of Refried Beans is layed down
followed by a layer of chili.
Then a generous portion of Sharp Cheader is spread over the top.
This is placed onto my stone on the grill with Mesquite chips smoking away at 600 Degrees F and after around 25 minutes it comes out like this.
Part 2 to follow
I'm using a sourdough crust for this pizza so Sourdough Starter, flour, Olive Oil and salt go into the mixing bowl along with a pinch of Geosojda's Fatalii powder
and is hand mixed into a dough ball
Cover with a warm damp towel and place in a warm spot to rise for 90 minutes. After that punch down and allow it to rise again for 90 minutes.
Again punch down the dough. I use an old cookie sheet that has a level edge and cover it with corn meal. the dough ball is placed in this and shaped to the right size then a layer of Refried Beans is layed down
followed by a layer of chili.
Then a generous portion of Sharp Cheader is spread over the top.
This is placed onto my stone on the grill with Mesquite chips smoking away at 600 Degrees F and after around 25 minutes it comes out like this.
Part 2 to follow
As geeme said I also am going back to my Texican roots for this TD, And thus it begins,
Part 2 to follow
Texas?
More like Montana!
Texas?
More like Montana!
You sir have a point of order however shape not with standing yes Texican.
You bring the beer and I'll break out the smoked pork I saved from New Years.
In a Tex-Mexitalia kinda way you rocked it.
Jay, I see no reason for Kraft singles cheese food to be there, but I will still watch.
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