Firewater Burns_sl
shitlord
- 1,098
- 13
I have a badass wood oven to work with, with white pizzas it works perfectly. Crispy on the bottom, nice crisp around the crust, semi chewy on the inside. I usually have it cooking around 750, give or take. here's one of my pepperoni w/ bacon.Just curious, but how did the crust turn out? Also, needs more bacon.
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That looks damn tasty. The only thing that bothers me is the lack of blistering in the crust. If these are homemade doughs you're using, then I would recommend cold fermenting the balls for at least 4-hours before tossing. Still, the toppings are making me mighty hungry.I have a badass wood oven to work with, with white pizzas it works perfectly. Crispy on the bottom, nice crisp around the crust, semi chewy on the inside. I usually have it cooking around 750, give or take. here's one of my pepperoni w/ bacon.
I see your Focke Wulf and raise you for a Hawker Tempest.At least when we have a plane or car derail, people actually post cars and planes.
Only Cabbitcabbit actually posted a pizza in the "pizza" derail.
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I give you the HurricaneI see your Focke Wulf and raise you for a Hawker Tempest.
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I have never been to the moon...The reason you got to the moon
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More like the reason WW2 ended so quickly.The reason you got to the moon
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