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Old 11-09-2017, 03:39 PM   #1526
jblaze5579
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pepperoni pepppppperrrrrr only.

it's a stretch
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Old 11-09-2017, 03:55 PM   #1527
WhiteKnightSTi
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So Kai, what time should I show up for lunch tomorrow?

Do you have drive-thru, or is it sit down only?
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Old 11-09-2017, 04:05 PM   #1528
Kaiser
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<= gets shotguns ready
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Old 04-11-2018, 11:48 PM   #1529
Ghostwhite
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Need more motivational updates, I really need to get back to experimenting with the dough to get somewhere enjoyable. Working nights has me unmotivated when I should be spending my lonely nights off in the kitchen.
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Old 08-15-2018, 07:44 PM   #1530
Kaiser
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I thought I'd try making California Pizza Kitchen-style bbq chicken pizzas in my wood-fired pizza oven, but via this tortilla-based "bar pie" method:

Quote:
Originally Posted by Kaiser View Post
I hadn't made Kenji's hot oil/bar pie pizzas in a while, probably since this post:

At the time I thought the house smelled good, but it wound up smelling like hot oil for days. As AMAZINGLY tasty as the pies were, I couldn't deal with the lingering stench.

Cue the outdoor pizza oven I posted about above. Not only can I now pump that deliciousness out in 45 to 60 seconds, but there's no smell besides mouth-watering wood smoke. I can also keep two different 10" cast iron pans going back and forth. It's glorious.





...and it was, well, amazing.





Ingredients:
- Diced up garlicky chicken breast that I'd sous vide'd yesterday
- Stubbs Original bbq sauce
- my usual Italian cheese mix (mozz, parm, asiago, etc) plus some smoked gouda
- red onion
- finished with chopped cilantro and parsley

60 seconds in the oven and BAM! fingers in the best ****ing bbq chicken pizza ever.
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Old 08-15-2018, 07:52 PM   #1531
nepawrx
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Quote:
Originally Posted by Kaiser View Post
I thought I'd try making California Pizza Kitchen-style bbq chicken pizzas in my wood-fired pizza oven, but via this tortilla-based "bar pie" method:



...and it was, well, amazing.





Ingredients:
- Diced up garlicky chicken breast that I'd sous vide'd yesterday
- Stubbs Original bbq sauce
- my usual Italian cheese mix (mozz, parm, asiago, etc) plus some smoked gouda
- red onion
- finished with chopped cilantro and parsley

60 seconds in the oven and BAM! fingers in the best ****ing bbq chicken pizza ever.
Substitute in Sweet Baby Ray's, leave off the red onion (or saute it first), and throw away the soap weed and that would be delicious.
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Old 08-15-2018, 07:55 PM   #1532
Hondaslayer
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I don't see any yucca on there
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Old 08-15-2018, 08:00 PM   #1533
Kaiser
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Quote:
Originally Posted by nepawrx View Post
Substitute in Sweet Baby Ray's, leave off the red onion (or saute it first), and throw away the soap weed and that would be delicious.
You're wrong on all counts, especially the sauce. **** that HFCS poop.
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Old 08-15-2018, 08:13 PM   #1534
ptirmal
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Quote:
Originally Posted by Kaiser View Post
You're wrong on all counts, especially the sauce. **** that HFCS poop.
Agreed. I don't know about cilantro and parsley but Sweet Baby Ray's over Stub's? Naw dude.

I still need to try that tortilla style pizza, looks good.
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Old 08-15-2018, 08:13 PM   #1535
nepawrx
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Quote:
Originally Posted by Kaiser View Post
You're wrong on all counts, especially the sauce. **** that HFCS poop.
Nah, just not a fan of raw onions, would use SBR's BBQ sauce since that's my go-to, and cilantro tastes like soap shavings. It looks delicious though.
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Old 08-15-2018, 09:05 PM   #1536
nepawrx
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Quote:
Originally Posted by Kaiser View Post
You're wrong on all counts, especially the sauce. **** that HFCS poop.
Quote:
Originally Posted by ptirmal View Post
Agreed. I don't know about cilantro and parsley but Sweet Baby Ray's over Stub's? Naw dude.

I still need to try that tortilla style pizza, looks good.
Well, according to the 1st hit on Google, you're both wrong. Stubbs finished dead last in a taste test and SBR's still was right near the top even after switching to HFCS.

https://www.splendidtable.org/story/...barbecue-sauce

But I digress. BBQ sauce choice is all based on personal preference.
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Old 08-15-2018, 10:02 PM   #1537
Kaiser
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Quote:
Originally Posted by nepawrx View Post
Stubbs finished dead last
I can't believable! I've always loved it.

Quote:
Originally Posted by nepawrx View Post
Nah, just not a fan of raw onions
While they may look "raw", they're not. 60 seconds in a 900° oven cooks them just enough. (Not that red onion needs much cooking; it's mild enough to be eaten raw in salads and whatnot, after all.)
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Old 08-15-2018, 10:13 PM   #1538
Badler
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Quote:
Originally Posted by nepawrx View Post
Substitute in Sweet Baby Ray's, leave off the red onion (or saute it first), and throw away the soap weed and that would be delicious.
You. Out of the pool.

Save me a piece. I’m on my way!
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Old 08-15-2018, 10:15 PM   #1539
parker
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Looks divine Kai.

I like my parsley more fine but barvo.

Oh, and, less cancer burns. Maybe that's the method.
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Old 08-15-2018, 10:28 PM   #1540
Kaiser
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Don't get me wrong -- I cut it with parsley for a reason. Cilantro, like pimpin', ain't easy, but it's necessary.
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Old 08-15-2018, 10:59 PM   #1541
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Well, judging by the second pic. I'm amazed, how were you able to sharpen the parsley down to a fine point like that? I mean sure the crust is thin but that is one strait cut.

*subscribe
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Old 08-16-2018, 07:29 AM   #1542
Salvation27
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What this tortilla method?
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Old 08-16-2018, 07:50 AM   #1543
Kaiser
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Quote:
Originally Posted by parker/slc/gc8fan View Post
how were you able to sharpen the parsley down to a fine point like that?
It probably wilted a bit in the nearly 1000 degree oven.

Quote:
Originally Posted by Salvation27 View Post
What this tortilla method?
https://forums.nasioc.com/forums/sho...postcount=1335
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Old 01-14-2019, 11:14 PM   #1544
Ghostwhite
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Picked up a sourdough culture to finally get back to trying a neo dough. I'll be picking up some fresh bread flour to get the Ischia going and some 00 for dough. Plan is a 36hr bulk at 60-65* and ~12hr in balls around the same temp. Will be using Cento San Marzano tomatoes to make the sauce, still gotta find some decent fresh mozz. All cooked in the Blackstone Pizza Oven.

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Old 01-17-2019, 11:53 PM   #1545
Ghostwhite
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It looks to be getting along pretty well so far.





I wish I could get a batch of dough going right away but I have some thing going on this weekend.
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Old 04-01-2019, 04:55 PM   #1546
Pat Bateman
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I got inspired by all your good looking pizza Kai and thought I could improve on the skillet method.

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Old 04-01-2019, 05:14 PM   #1547
johnnyb
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Old 04-01-2019, 06:04 PM   #1548
Joe
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Quote:
Originally Posted by Pat Bateman View Post
I got inspired by all your good looking pizza Kai and thought I could improve on the skillet method.

Not sure if serious b/c bateman or April fools. Want to think April fools, but...
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Old 04-01-2019, 08:07 PM   #1549
042
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He's obviously just making pizza bagels. Hipsters will buy them for $8 each.
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Old 04-01-2019, 08:19 PM   #1550
Reflex-Arc
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Quote:
Originally Posted by Pat Bateman View Post
I got inspired by all your good looking pizza Kai and thought I could improve on the skillet method.

https://i.imgur.com/NoW1pVQ.jpg
This is a brilliantly played post.
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