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.
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.
I give you the HurricaneI see your Focke Wulf and raise you for a Hawker Tempest.
I have never been to the moon...The reason you got to the moon
More like the reason WW2 ended so quickly.The reason you got to the moon