Membership questions? Log in issues? Email info@brewersassociation.org
Can't believe no one has posted any breakfast pies yet! Made this one this morning- sausage and bacon. Just gotta be sure to make a good ridge around the edge of the dough so the eggs don't spill everywhere. Then be careful putting it in the oven! Dribbling the egg onto a 500º stone might make a bit of a smokey mess!
I have to say thanks to everyone for showing me the way when it comes to pizza making and gear. With a screen, stone, and the cold-rise pizza dough I've been making all kinds of really good pizza. Who needs to order out anyway???
Quote from: mikeypedersen on February 18, 2010, 02:37:53 pmI have to say thanks to everyone for showing me the way when it comes to pizza making and gear. With a screen, stone, and the cold-rise pizza dough I've been making all kinds of really good pizza. Who needs to order out anyway???You said it! I haven't ordered pizza in months. I like mine so much more, and it's so easy to make!
Quote from: Pawtucket Patriot on February 18, 2010, 05:28:31 pmQuote from: mikeypedersen on February 18, 2010, 02:37:53 pmI have to say thanks to everyone for showing me the way when it comes to pizza making and gear. With a screen, stone, and the cold-rise pizza dough I've been making all kinds of really good pizza. Who needs to order out anyway???You said it! I haven't ordered pizza in months. I like mine so much more, and it's so easy to make!+1I have alot of fun making pizza. It's a very rewarding. Kind of like homebrewing.
Hey mikey, do you have any problems with the dough rising out there. I used to live in Longmont (Boulder, too) and I found the pizza lacking (as compared to the east coast where I was born).
Reviving an old thread to post some pics of my latest Chicago-style pie. I've been a fan of the style for a long time, but have only recently starting making my own.