Food, Drink & Dining Out What did you cook for dinner last night?

Hoos

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Yes. Pineapple on pizza is quite the taboo subject around some people. Too sweet.
Indeed. Some just can't appreciate the extra sweetness when they get a mouthful.
But on a traditional style pizza like a margarita or capricciosa.
That sounds both delicious and brunchy. As I'm a fan of both of those type of pizzas, I'll give it a try.
 

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TheSierBear

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soft spot for Carlton out of pity
Roasted tomato and Red Capsicum soup, ergo, boil some pasts and turn it into a pasta, + Basil and grated cheese, bread on the side.

Edit, I upgraded and used Boccocini, **** Boccocini is the best cheese!
 
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00Stinger

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Gas? Or coal?
Im getting a weber soon so going to get my smoke on

Sent from my SM-G950F using Tapatalk
bought myself a proper american smoker. So its smoked with a mix of hickory & cherry wood pellets


Sent from my SM-G930F using Tapatalk
 

Hawk Dork

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Made a dough 4 days ago, and left it to cold ferment for 72 hours. Both came out perfect
I usually go just 48 hours its better than 24 by heaps but I find it doesnt get better after 48.
My dough is 3 cups bread flour 1 1/2 water (maybe a bit more or less) I like it wettish but workable.
1 tsp dry yeast and 1 of salt

On the day take it out and shape it cold, by hand to the pizza tray on silicone paper.(dont roll)
Then let it rise for 1 hour and 1/2 (1/2 is for the pizza stones to get warm)
 

Jimmybob

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I usually go just 48 hours its better than 24 by heaps but I find it doesnt get better after 48.
My dough is 3 cups bread flour 1 1/2 water (maybe a bit more or less) I like it wettish but workable.
1 tsp dry yeast and 1 of salt

On the day take it out and shape it cold, by hand to the pizza tray on silicone paper.(dont roll)
Then let it rise for 1 hour and 1/2 (1/2 is for the pizza stones to get warm)
The reason for the 72 hour rise is because it's a no knead version, so it needs the extra long, cold ferment.
 
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