Weber Pizza Oven?
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Author Topic: Weber Pizza Oven?  (Read 2624 times)
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azkitch
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David Kitchener
« Reply #15 on: June 02, 2012, 12:34:09 pm »

I'm workin' at Streets of NY on T-Bird & 59th Ave..they refrigerate their high gluten dough for 12-18 hours before use, as well as the pizza sauce. The other day, I had them make a pizza w/pesto, shrimp and zucchini. Zowie! I'm thinkin' add some artichoke chunks and run with that.
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CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!
davidbush
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« Reply #16 on: July 16, 2012, 04:43:24 am »

Nice set-up. I'm glad to see you trying this as I have the same grill. Have you experimented with letting it preheat longer to see the maximum temperature you can achieve?
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PAT YOUNG
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« Reply #17 on: August 15, 2012, 10:41:34 am »

Kitch, my uncle JOHN made a artichoke and it was either clam or shrimp that was way tasty quite a few years ago!
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