food The Last Great Pizza Thread

Hmm ... did you pre-heat the lid, and put it up top? ...
 
Do you have something that'll hold heat that you can bridge over the top of it? ...
 
Like ... a Hover-Grill w/ a pizza stone on it ...
 
Or ...
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... with a pizza stone or another pan up top =)
 
OK, back to work now ... I'm not catching pizza fever tonight!

FreeportBum said:
thin and crispy 9:30 and still 70 here wow. have 3lbs of baby backs on the left over coals going right now... it' one of those nights  :cheers:
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it's become one on my end as well ...
 
ya'll inspired me ...
 
i've got modernist steaks in process, having some ten fidy ...
 
going to just get all my work done tonight instead of TD burgering, and do that tomorrow or Sat, or Sun ...
 
I can't decipher all that- but my problem was i must have been cranking @ like 1000F on wood. need to drop er down a little tomorrow we b rollin. just hit the ribs with some hog mop. dang they look nice
 
thee was like 3 posts while mopping and typing- sourdough experiment ? lets see it
 
tctenten said:
What are you doing with your sourdough starter? Have you used it yet?
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I stopped feeding it about 2-3 months ago.
 
It's pretty special looking, and driving Danielle crazy.
 
I guess it's probably about 3/4" of alcohol on top, but I'm not sure if it's alcohol really, but I think it should be theoretically ...
 
It does not smell bad.
 
I'm going to put a fresh batch of rye flour and fiji water in a fresh cambro, and rebuild it from a small bit of it (after pouring some off) ...
 
Why?
 
I had to.
 
Like always, after reading about how resilient it was - I had to see for myself.
 
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i can't help but be fascinated by how long it can persist without going rancid, i don't know why ...

tc sent me instructions on how to use it a while back for dough ... was crazy complicated for this mofo! ...
 
Danielle is OCD and a phobic about germs ...
 
I'm in the What Doesn't Kill You Makes You Stronger camp ...
 
We both working in medicine, so nobody can be "right" ...
 
That is engagement therapy right there! =)
 
Feed that baby for a few days...I bet she be as good as new.

Hope my buns turn out well for the TD this weekend. I will be using wafflebums recipe again. Might even have to make some pizza dough for next week while I have the starter fed and active.
 
tctenten said:
Feed that baby for a few days...I bet she be as good as new.

Hope my buns turn out well for the TD this weekend. I will be using wafflebums recipe again. Might even have to make some pizza dough for next week while I have the starter fed and active.
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I'll tell you what.
 
If you photodoc using it, I'll guarantee trying to do it using that ...
 
Otherwise, guess I just need to go to Youtube one of these latenights and figure it out once and for all ...
 
I'm just zero baker ... I mean, I don't know *ANYTHING* about baking ... D does all of it, and I just never have ... ever.
 
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