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      09-10-2021, 07:16 PM   #265
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The Usual Friday Nigh in 7 Steps...
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      09-11-2021, 05:12 AM   #266
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When there's a will...



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      09-11-2021, 03:23 PM   #267
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Is there such a thing as too much pepperoni?




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      09-11-2021, 03:46 PM   #268
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Yes dont care for pepperoni. Some is fne with all the other stuff. Plain pepperoni, no thanks
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      09-11-2021, 03:54 PM   #269
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Getting weird...



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      09-11-2021, 04:05 PM   #270
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Quote:
Originally Posted by Lady Jane View Post
Is there such a thing as too much pepperoni?
Better keep the Pepcid handy.
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      09-11-2021, 06:37 PM   #271
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      09-12-2021, 07:24 AM   #272
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My pizza poem inspired by last night’s delivery:

Domino’s Pizza, how do I hate thee?
Let me count the ways.

Your sauce is like Drano
And goes down quite hard.
Your crust is so boring
And tastes like playing cards.
Your toppings are lame
And already made me fart.
You cut the pizza poorly
So it couldn’t pull apart.
Your 2+ hour delivery time was so long
We should have gotten a DiGiorno and avoided something so wrong.

Ah, but Domino’s Pizza, my daughter likes your pies, so I’m stuck.
And you will continue to take my buck.
Which means I’m out of luck.
Fu€k.

Thank you for reading my Domino’s pizza poem.
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      09-12-2021, 07:27 AM   #273
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Quote:
Originally Posted by dogbone View Post
My pizza poem inspired by last night’s delivery:
Thank you for reading my Domino’s pizza poem.
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      09-12-2021, 07:53 AM   #274
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Making one of these for the start of the NFL season; just add taco sauce:
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A manual transmission can be set to "comfort", "sport", and "track" modes simply by the technique and speed at which you shift it; it doesn't need "modes", modes are for manumatics that try to behave like a real 3-pedal manual transmission. If you can money-shift it, it's a manual transmission. "Yeah, but NO ONE puts an automatic trans shift knob on a manual transmission."
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      09-12-2021, 09:49 AM   #275
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Chicago Pizza & Oven Grinder Company. I think it's a bit overhyped (you always see it on instagram), but not bad. Very different....

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      09-12-2021, 10:45 AM   #276
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Quote:
Originally Posted by gary_william View Post
My list, in order:

Vinny's Apizza, Milford CT.
Sambos Pizza, Milford CT (now closed?)
Village Pizza, Randolph VT
Anthony's Coal Fired Pizza, Miami FL
NYC Pizzeria, Vancouver WA
2 first names deserves more pizza
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      09-12-2021, 10:48 AM   #277
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Quote:
Originally Posted by JJ 911SC View Post
The Usual Friday Nigh in 7 Steps...
This is almost like watching pizza Pawn
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      09-12-2021, 04:48 PM   #278
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      09-12-2021, 10:32 PM   #279
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Thought of all you pineapple on pizza fuckers when I saw this meme lol.
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      09-13-2021, 05:21 AM   #280
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Quote:
Originally Posted by shoei View Post
Thought of all you pineapple on pizza fuckers when I saw this meme lol.
But the Hawaiian was the very first ever pizza, oh I shouldn't be here but hey..
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      09-15-2021, 07:00 AM   #281
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The works.


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      Yesterday, 05:38 PM   #282
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Nacho pizza? Why not!


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      Today, 07:09 AM   #283
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I picked up a Propane OONI portable Pizza oven for Christmas last year and have used it a number of times.
https://ooni.com/?gclid=CjwKCAjw-ZCK...hoC4lkQAvD_BwE

It does a great job gettting the crust right and you can dial in the level of sear/char on the toppings pretty easily as you get used to it (I like mine on the charred side, but thats just my personal taste. In the bottom pic, it looks burnt, but the inside and bottom of the crust is soft and perfect). I make y own dough with this recipe + I'll usually mix in some crushed peppers and fresh rosemary and truffle oil depending on the pizza I'm planning on making. The TIPO 00 flour is critical (you can order it on Amazon or get it at a specialty food store):

INGREDIENTS
150 grams 00 flour (1 cup plus 1 tablespoon)
150 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)


PREPARATION
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, then pour it into flour mixture. Add the yeast and the olive oil, Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.
Its better to let it rise longer / cooler)

To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
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Last edited by Josh-PA; Today at 07:49 AM..
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      Today, 11:44 AM   #284
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Quote:
Originally Posted by Josh-PA View Post
I picked up a Propane OONI portable Pizza oven for Christmas last year and have used it a number of times.
https://ooni.com/?gclid=CjwKCAjw-ZCK...hoC4lkQAvD_BwE

It does a great job gettting the crust right and you can dial in the level of sear/char on the toppings pretty easily as you get used to it (I like mine on the charred side, but thats just my personal taste. In the bottom pic, it looks burnt, but the inside and bottom of the crust is soft and perfect). I make y own dough with this recipe + I'll usually mix in some crushed peppers and fresh rosemary and truffle oil depending on the pizza I'm planning on making. The TIPO 00 flour is critical (you can order it on Amazon or get it at a specialty food store):

INGREDIENTS
150 grams 00 flour (1 cup plus 1 tablespoon)
150 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)


PREPARATION
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, then pour it into flour mixture. Add the yeast and the olive oil, Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.
Its better to let it rise longer / cooler)

To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
So glad you posted this. Been thinking of getting that setup to start out. However, every picture online of the OONI doesnt show the actual tank. Do you use a full size 25lb or a small camping propane tank? Just trying to figure out where to put it and what to set it on so it doesnt look ridiculous.

Do you have any full view shots of the oven and setup?
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