Re: Just Received My Pizza Party 70×70
Quote from: aaron.oz on Today at 11:19:15 AM Can anyone speak to thermal recovery of the 70×70 and how many
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Re: Why Reading Food Labels Really Matters
Quote from: gcpizza on Today at 07:37:23 AM https://www.foodnavigator-usa.com/Article/2024/06/12/usda-pushes-forward-label-updates-for-cultured-meat-uncured-claims-nutrition-facts It’s good that they are finally moving forward on that. Though
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Re: Vito Iacopelli States “they” want to close my chanel
As an entertainer I would want to see more of him behind the scenes. Because we’re cool with it all
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Re: Pre-ordered the Ooni Koda 2 Max today!
Quote from: shuboyje on Yesterday at 07:44:17 PM Ok, just gave her the maiden voyage. Only comment is the right
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Re: First bake in Ooni Koda 2 Max
I was thinking about a Gozney dome. I wasn’t aware of this one. It might be on my short list.
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Re: How are they achieving this consistently? (Microblisters@ Truly Pizza Dana Point
What Craig said…..I’m pretty sure that Truly uses sunflower oil which is brushed on pre bake.
Read moreRe: Post a Pic of Your Pie – Daily Update
Saturday’s Grandma pie with sausage & mushrooms
Read moreRe: Chicago Tavern with 48CF and 48CC
Thank you, Pizza Garage, for a significant amount of information and help. We have a local pizzeria that can’t possibly
Read moreRe: Chicago Italian Sausage with Fennel
Since posting this recipe I’ve made changes in the ingredients and process to improve flavor and make a better overall
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: Jersey Pie Boy on Today at 12:15:37 PM thanks for the link and info..the HR is very helpful
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