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      08-30-2021, 05:37 PM   #133
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Quote:
Originally Posted by shoei View Post
Just thought I'd leave this beauty right here, lol.

Cheese pizza from Prague btw.
Weren't you just complaining about deleting page 5 for crimes against pizza? I think this takes the cake....
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      08-30-2021, 05:44 PM   #134
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Quote:
Originally Posted by wtwo3 View Post
Quote:
Originally Posted by shoei View Post
Just thought I'd leave this beauty right here, lol.

Cheese pizza from Prague btw.
Weren't you just complaining about deleting page 5 for crimes against pizza? I think this takes the cake....
Well I'm carrying on the tradition of terrible store bought pizzas lol.

This? This is straight up nightmare lol
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      08-30-2021, 07:51 PM   #135
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Quote:
Originally Posted by shoei View Post
Well I'm carrying on the tradition of terrible store bought pizzas lol.

This? This is straight up nightmare lol
It looks like it's molded
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      08-30-2021, 08:00 PM   #136
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Quote:
Originally Posted by wtwo3 View Post
Quote:
Originally Posted by shoei View Post
Well I'm carrying on the tradition of terrible store bought pizzas lol.

This? This is straight up nightmare lol
It looks like it's molded
Gargonzola cheese. Smells and tastes like it looks too lol
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      08-30-2021, 08:25 PM   #137
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Quote:
Originally Posted by wtwo3 View Post
It looks like it's molded
Gorgonzola IS mold. I'm with you! Blech!
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      08-31-2021, 10:23 AM   #138
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Quote:
Originally Posted by hubbahubba View Post
Quote:
Originally Posted by wtwo3 View Post
It looks like it's molded
Gorgonzola IS mold. I'm with you! Blech!
Gorgonzola is mandatory on a Pizza. Rest is nice and/or decoration
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      08-31-2021, 12:39 PM   #139
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40 years and still cant do mold vein cheeses
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      08-31-2021, 12:50 PM   #140
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Quote:
Originally Posted by ryan stewart View Post
40 years and still cant do mold vein cheeses
If gorgonzola or stilton is a bridge too far for you, I would suggest giving cambonzola a try.
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      08-31-2021, 01:19 PM   #141
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Quote:
Originally Posted by P1 View Post
If gorgonzola or stilton is a bridge too far for you, I would suggest giving cambonzola a try.
Possibly. The issue isn't really the flavor itself that's a turn off, its that it blows away EVERYTHING else to me, I just get the tang. I've tried parings, etc, but instead of enhancing a wine or steak it just becomes all I taste for like the next 30 minutes.

I think its because I have an abnormally strong sense of smell as I dont mind heat and bitter, which is something that bothers people usually classified as super tasters. For example I love parsley and cilantro.
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      08-31-2021, 03:44 PM   #142
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What have I done….
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      08-31-2021, 03:56 PM   #143
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Atlas Pizza in Gainesville, GA. Tough to beat!
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      09-02-2021, 07:49 AM   #144
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Attachment 2686624

Last edited by Lady Jane; 01-06-2022 at 06:24 PM..
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      09-02-2021, 08:42 AM   #145
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Looks like we've got some chefs in here.

Spinach, garlic oil, and chili. Makes the pizza even greasier but... hey why not? It's worth it.
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      09-02-2021, 09:38 AM   #146
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Thin layer of tomato paste, garlic and Italian seasoning.
Mozza and a layer of pepperoni.
More Mozza and a bacon weave.
Cherry tomatoes from the garden.


Attachment 2686660

Attachment 2686661

Last edited by Lady Jane; 01-06-2022 at 06:24 PM..
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      09-02-2021, 11:27 AM   #147
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Wonder if doing a meat pie in the smoker would be TOO much?
I know people have done it I’m sure
Thinking homemade crust, sausage pepperoni, sauce, pickled onions and fresh mozzarella
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      09-02-2021, 12:16 PM   #148
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Quote:
Originally Posted by Tommy-G View Post
Wonder if doing a meat pie in the smoker would be TOO much?
I know people have done it I’m sure
Thinking homemade crust, sausage pepperoni, sauce, pickled onions and fresh mozzarella
"too much" is not a concept known to this thread.
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      09-02-2021, 02:22 PM   #149
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For cat lovers.



Attachment 2686855

Last edited by Lady Jane; 01-06-2022 at 06:24 PM..
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      09-02-2021, 02:25 PM   #150
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For cat lovers.



Attachment 2686855
Cute mozzacat
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      09-02-2021, 02:38 PM   #151
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Quote:
Originally Posted by Tommy-G View Post
Wonder if doing a meat pie in the smoker would be TOO much?
I know people have done it I’m sure
Thinking homemade crust, sausage pepperoni, sauce, pickled onions and fresh mozzarella
Since I have gotten my smoker, literally zero of the pizza consumed in this house is made in our oven. Go for it, you won’t regret it.
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      09-02-2021, 02:42 PM   #152
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Quote:
Originally Posted by fiveohwblow View Post
Since I have gotten my smoker, literally zero of the pizza consumed in this house is made in our oven. Go for it, you won’t regret it.
what smoker are you making pizza on? I've used a treager countless times.
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      09-02-2021, 02:45 PM   #153
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Quote:
Originally Posted by KenB925 View Post
Quote:
Originally Posted by fiveohwblow View Post
Since I have gotten my smoker, literally zero of the pizza consumed in this house is made in our oven. Go for it, you won’t regret it.
what smoker are you making pizza on? I've used a treager countless times.
I've found the pizza needs to be room temp or as close to it. I use a camp chef smoker and pizza stone from pampered chef (not intentional nor do I think I'm a chef .) I usually have the smoker on 325 which blends smoke and cook, not high smoke, and cook until crispy in the center. Very even cook and flavor is incredibly improved.
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      09-02-2021, 02:59 PM   #154
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Quote:
Originally Posted by Lady Jane View Post
Thin layer of tomato paste, garlic and Italian seasoning.
Mozza and a layer of pepperoni.
More Mozza and a bacon weave.
Cherry tomatoes from the garden.


Attachment 2686660

Attachment 2686661
Looks delicious. I love cherry tomatoes and just got some from the grocery store and hadn't even though of putting them on pizza, will definitely need to try it.
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