This is the one I've used for years. Works great, and easy. Except I make one huge pizza out of it instead of two, and I use King Arthur bread flour instead of AP flour: https://www.foodnetwork.com/recipes/prime-time-pizza-dough-2269125Very nice! What is your dough recipe, I need to find a ezpz good one.
Fever decided to make a venison goulash, first time for her, it came out FANTASTIC!View attachment 1288872View attachment 1288873
How'd the flower taste?
Plain, but vitamin CHow'd the flower taste?
Ribeyes here too tonight, with lobsters. We deferred our Valentine's supper til tonight. Hard to properly enjoy a good feast when you leave home at 5:00 AM and get home at 6:30 PM.Subway BMT fed us on Friday night. Saturday night=steak night.
Now wishing we had some lobster.Ribeyes here too tonight, with lobsters. We deferred our Valentine's supper til tonight. Hard to properly enjoy a good feast when you leave home at 5:00 AM and get home at 6:30 PM.
Ingles still gottem on sale for $6.98 apiece. They're not huge, but good.Now wishing we had some lobster.
Might just ride over there. H22 just left.Ingles still gottem on sale for $6.98 apiece. They're not huge, but good.
Is always pizza night at casa dwhee ...View attachment 1288860
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Parchment. It's the 'unbleached' version. Holds up to the heat well.What kind of paper are you using under your crust?