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TMO's Pizza Port

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I’m back with some July 4th babybacks.
It was warm in Massachusetts so we went simple, ribs, potatoes on the grill, onions with salt pepper butter and maple syrup roasted on the grill (wrapped individual) and a salad.
Here’s the important part.
Sorry the pizza is on pause with the warm weather.
America!!

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Yum!
 
I got my pizza loving genes from my Dad. He loved Pepe's in New Haven when He was a young man, getting into trouble and hungry.Thank God they didn't have Bosses back then or I might not be around today to enjoy my share of the pie........
 

JDee

Ancient Racer
1,797
2,001
Exp. Type
W2W Racing
Exp. Level
20+ Years
5 miles from Mosport
Too hot for making pie right now, just heats the house up way too much. I thought about trying one on the BBQ, anyone ever do that? Would the stone take direct heat from a propane grill or would that crack it? I have a gas oven, but the burners are farther below the stone than they would be on the BBQ.
 

Grant 302

basic and well known psychic
I avoid making or eating food that "wasn't that bad". ;) If I had to be gluten free, I'd expect to make it like a cracker or use baking soda for the rise.

Still gotta get a stone to try on my grille. Good point about the potential to crack it...
 

Apex3V

Heel-n-Toe Enthusiast
Happy to report back that I've made my first edible pie! this time my girlfriend and I made the dough from a Bobby Flay recipe. I don't think that it had enough flour as after letting it rise it was still pretty tacky to the touch. Also spreading it was kind of a pain but I used mother natures tool of gravity to get it in a presentable shape but ended up not being very consistent once cooked. It tasted like a pizza but that was about it, at this point I'm just trying to get the cooking portion down before I attempt to do some exotic flavoring. Keep posting up the pie's because that's really keeping me on this pizza pathway.
 

JDee

Ancient Racer
1,797
2,001
Exp. Type
W2W Racing
Exp. Level
20+ Years
5 miles from Mosport
This may be sacrilegious to those who can really make pie crust, but the only reason mine is any good is because I use a bread machine that has a pizza dough setting on it to make the DOH! Turns out perfect every time, way better than I could ever do. I'd still be eating store pies if it wasn't for that machine....:)
 

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